Farmers market season is in full swing, and, if you need another excuse to stroll through the Woodstock Farm Fresh Market and browse booths filled with vibrant, fresh produce — here it is! Local vendors and the Cherokee County Farm Bureau submitted a few of their favorite recipes that use ingredients you might find at the market (8:30 a.m.-noon Saturdays through Dec. 31). If you decide to try one of these recipes, take a photo of your creation and send it to us, or post it on social media and tag us.
If you have a recipe to share, join the monthly Trefoil Gardens and Cherokee County Farm Bureau recipe contest at the Woodstock Farm Fresh Market. Recipes should feature fresh market ingredients, and winners will be chosen by a panel of market advocates and chef judges. Beginning in July, one $50 winner and two $10 winners will be awarded tokens at the Farm Bureau tent each month, to spend with more than 20 market vendors. Recipe cards will be available to shoppers, and the recipes will be archived at www.woodstockfarmers.com/recipes.
Vicky Grizzle, from “Honey in the Kitchen,” a collection of recipes presented by the Cherokee County Farm Bureau Women’s Committee and the Cherokee Beekeeper’s Club.
• 10-12 small carrots
• 2 tablespoons margarine
• 1 tablespoon brown sugar, firmly packed
• 1 tablespoon honey
• 2 tablespoons finely chopped parsley or fresh mint
Rinse and trim the carrots. Cook in a small amount of boiling water for 15 minutes, or until tender. Drain. Melt the margarine in a skillet or saucepan over medium heat. Add the sugar, honey and carrots. Reduce the heat to low and cook, turning the carrots frequently until well glazed. Transfer the carrots to a serving dish, and sprinkle with chopped parsley or mint. Serve immediately.
Lemon Pecan Green Beans
Vicky Grizzle, from “Nuttin Like Georgia Pecans,” Cherokee County Farm Bureau Women’s Committee.
• 1 pound fresh green beans
• ¼ teaspoon salt
• 1 tablespoon olive oil
• ¼ cup chopped green onions
• ¼ cup chopped Georgia pecans, toasted
• 2 teaspoons rosemary, fresh or dried
• 2 teaspoons fresh lemon juice
• 2 teaspoons grated lemon rind
Wash the beans and remove the ends. Sprinkle with salt. Arrange the beans in a steamer basket, and place over boiling water. Cover and steam for approximately 10 minutes, or until crisp-tender. Plunge the beans into cold water to stop cooking, drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the green onions and cook, stirring constantly, about 10 minutes. Add the green beans, pecans, rosemary and lemon juice. Cook, stirring constantly until the mixture is thoroughly heated. Sprinkle with lemon rind and garnish with lemon slices and fresh rosemary, if desired. Serve immediately. Yields 4 servings.
Arugula and Lemon Basil Pesto
Cheryl Howlin, co-owner Circle A Farms
At the Woodstock Farm Fresh Market on Saturdays. To learn about their farm-to-porch delivery program, visit circlealettuce.com.
• 1 bag Circle A Farms arugula and basil mix
• ¼ cup Parmesan cheese, grated
• ½ cup pine nuts or walnuts
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• ½ cup extra-virgin olive oil
• 1 teaspoon salt
Pulse the basil and arugula in a food processor until finely minced. Add the cheese, nuts, zest and juice. Blend well. While the food processor is running, slowly drizzle in the extra-virgin olive oil until a thin paste forms. Add the salt and process until smooth. Add to your favorite dish or appetizer. This sauce freezes well.
From “Vegetables in the Kitchen,” a collection of recipes presented by Cherokee County Farm Bureau Women’s Committee.
• 1 pound cherry tomatoes, cut in half
• 2 large green onions, finely chopped
• parsley, mint or sage leaves to taste
• 1 tablespoon lime juice
• salt and pepper to taste
• 1 teaspoon olive oil
Combine the first five ingredients. Add the salt and pepper. Use as a dip with chips or as a topping for baked potatoes.
Blueberry Lemon Bread
At the Woodstock Farm Fresh Market on Saturdays. For more recipes, visit https://aletiadupree.com.
• 2½ cups cake flour, sifted and then measured
(reduce to 2¼ cups if using all-purpose or plain flour, )
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs, well beaten
• 1½ cups sugar
• ½ cup vegetable oil
• ½ cup whole milk
• juice and zest of 1 large lemon
• ½ teaspoon vanilla extract
• 1¼ cups blueberries tossed with 1 tablespoon of flour
(for frozen blueberries, thaw and then measure)
• extra blueberries and lemon zest for garnish (optional)
• 1 tablespoon butter
• 2 tablespoons milk
• 1¾ cups confectioners’ sugar, sifted and then measured
• 4 tablespoons fresh lemon juice
• ¼ teaspoon vanilla extract
Preheat the oven to 350 degrees. Grease and flour a 9-inch by 5-inch loaf pan. In a large mixing bowl, combine the flour, baking powder and salt. Set aside. In a separate mixing bowl, using an electric mixer or whisk, beat the eggs until light and fluffy. Add the sugar and oil to the eggs, and stir, using a wooden spoon or whisk.
Slowly add the dry ingredients to the egg mixture, alternating with the milk. Add the lemon zest, lemon juice and vanilla extract. Gently stir and fold the blueberries into the batter. Pour the batter into the prepared loaf pan. Bake for 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. (Check on the bread after about 40 minutes. If it’s getting too brown, reduce the heat to 325 degrees and continue baking until a toothpick inserted in the middle comes out clean.)
Allow the bread to cool completely in the pan while making the icing. Melt the butter and milk together in a small saucepan. In a small mixing bowl, pour the hot, melted butter and milk over the confectioners’ sugar. Add the lemon juice and vanilla extract. Whisk well or beat, until smooth and creamy. When the bread is cooled, take it out of the pan and place on a wire rack. Drizzle icing over the bread. Let the icing set for about 15 to 20 minutes before slicing. Garnish with fresh blueberries and lemon zest, if desired. Wrap the bread in plastic wrap and store in an airtight container. The bread will stay fresh for 5 to 6 days.