Tag: recipes

Spaghetti with Tomato and Walnut Pesto

Well, unlike the recipes of the last couple of weeks, this will require use of your oven and stove top, albeit minimally. In fact, you could even do the pesto part when it is cooler in the morning or late in the evening and save boiling the pasta till right before serving. Either way, it is a great new tomato-y spin on the classic basil pesto, plus if walnuts aren’t your thing, you could easily sub in almonds or maybe even pecans for a southern twist. I also think a nice dollop of ricotta cheese would be a yummy addition.

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Grilled Baba Ghanoush

One thing I look forward to every year is eggplant coming into season. Over the years I have discovered lots of great ways of using it, but this has to be one of my favorites. I love the smoky flavor that the grill gives the eggplant, plus no need to turn the oven on! My hints for this recipe would be be 1) use larger eggplant (less hot eggplant to have to scoop out,) and 2) scoop the pulp into a colander set over a bowl and drain it for about 15 minutes, then put the pulp in the food processor. Once you have added everything and mixed it up, if you think it needs to be looser add some of the drained liquid in, if not discard it. All you need now is some pita or a baguette and you are ready to get your mezze on.

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Best Gazpacho

Ok y’all, its hot; and for the foreseeable future, not getting any cooler, so I bring you a recipe that does not require turning on an oven, a grill, or the stove top. You just need a blender or a really good knife and some of the glorious veggies that we have on the market right now. Clyde’s Fresh Produce still have those tasty purple onions, they along with East Georgia Produce, Lazy Willow Farm, and Wild Pear Farm have some gorgeous cucumbers and tomatoes, so what are you waiting for?

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Legendary Blueberry Biscuits

I thought it was time to switch things up a little, while we still have fresh berries to enjoy. I made this recipe for the first time after a morning spent blueberry picking. The biscuits were a lovely reward after a hot couple of hours scoping out the best bushes with the most flavorful berries. Lucky for us, we have some farmers, Clyde’s Fresh Produce and Country Sweets that are doing the arduous work of picking, so all we have to do is bake. These biscuits are at their best about five minutes out of the oven, but will keep for a few days (if there are any left,) just refresh them in the oven before serving.

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Creamed Corn

I love tomatoes, but there is nothing like fresh, sweet summer corn. I also feel like it is more of a limited commodity; your tomato plant will keep on keeping on (really dated myself there,) but corn is finite and precious, so if you have had your fill of it straight off the cob or are just looking for something new, I highly recommend this recipe. It is simple with very few ingredients and not heavy at all. In fact, when I made it last week, I used skim milk and thought it was heavenly. The recipe says that you can use frozen corn, but why should you when ’tis the season.

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Pan-Roasted Corn and Tomato Salad

I’m not sure if I posted this recipe last year, but it is so good, it is worth repeating…I have a tendency to forget that there are just two people in our household when corn and tomatoes are in season, so when I have ears literally coming out my ears 🙂 I turn to recipes like this one. It is really amazing with bold, fresh flavors and can easily be doubled or tripled, as long as you have a pan big enough. It does involve a little cooking, but it will be well worth it when you taste this salad.

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