Plus: Make sure to get to the Rockmart Farmer’s Market this week to pick up fresh produce
Local shoppers continue to find a variety of fresh vegetables at the Rockmart Farmers Market, which is open from 2 to 6 p.m. Thursdays.
This week, look for red ripe tomatoes, okra, squash, and zucchini. The sweet corn has begun to trickle in and will increase over the next few weeks. Blueberries, blackberries, and peaches are all producing along with cucumbers, peppers, and the first of the eggplant. Onions are still in season and early field peas have begun their appearance.
Many varieties of green beans are abundant and carrots, cabbage, beets, and several varieties of greens are still being harvested. Pork, chicken, and lamb will be available and also pick up homemade bread and baked goods, canned goods, and locally produced soap.
Don’t forget, market officials are looking for a few SNAP participants to take part in a focus group in Rockmart for the Georgia Center of Non-Profits.
A locally grown meal will be provided and participants will receive a $25 gift card.
To receive the gift card, you must register by calling 678-9163008 or send a text to 302-514-7083. For more information, stop by the market booth.
And, you are invited to visit the Community Booth, sponsored by Polk Medical Center, and check out the cooking demonstration on stuffing squash. Learn several ways to stuff squash and pick up a sample and recipes.
Market officials remind shoppers that exciting things are happening each week, so grab your shopping bags and get to market Thursday afternoon.
The following recipes are courtesy of the farmers market:
Zucchini Sushi – 3 cloves garlic, minced, 2 tbl fresh ginger root, minced, ¾ cup sesame oil, 1/3 cup rice vinegar, ½ cup soy sauce, 3 tbsp honey, salt and pepper, 2 med/large zucchini, ¼ head of cabbage, shredded, 2 green onions, diced, 2 carrots, shredded, 2 tbsp toasted sesame seeds
Make a dressing in a pint-sized jar by combining garlic, ginger root, sesame oil, vinegar, soy sauce and honey. Place lid on jar and shake vigorously, set aside. In large bowl combine shredded cabbage, carrots, green onion and sesame seeds. Shake dressing once, toss ½ of the dressing with the cabbage mixture, and set aside. Slice ends off each zucchini. Using a spoon hollow out the center of the squash until you have zucchini tubes. Stuff cabbage salad into the tubes, slice stuffed zucchini into rounds and serve with remaining dressing.
Okra and Corn Maque Choux - 1 lb pork sausage, spicy or mild, 2 medium onion, chopped, 3 small green pepper, chopped, 8 garlic cloves chopped, 12 cups fresh corn kernels 4 cups fresh okra, sliced, 2 lbs tomato, peeled, seeded, diced, salt and pepper.
Sauté sausage in large skillet over medium heat until browned. Drain and add onion, green pepper, and garlic and cook for 5 minutes or until tender. Add corn, okra, tomato, and salt and pepper. Cook, stirring often for 10 minutes.
Cabbage and Onion Pancakes with Sriracha Mayonnaise - Mayonnaise: ½ cup mayonnaise, 2 tbl soy sauce, 2 tsps Sriracha, or to taste.
Pancakes: 5 large eggs, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp salt, 1/3 cup flour, 3 cups cabbage, shredded or finely chopped, 1 bunch green onions, trimmed or 1 small young onion, finely chopped, olive oil, 2 tbl toasted sesame seeds.
Combine all ingredients for mayonnaise and set aside. Mayonnaise can be made ahead of time and stored in fridge.
In large bowl whisk eggs, soy sauce, sesame oil, and salt. Gradually add flour until it is all incorporated. Fold in cabbage and onion. Heat oil over medium-high heat until it begins to glisten. Ladle batter onto skillet like you would breakfast pancakes. Cook for 3-5 minutes or until golden brown. Keep pancakes warm until all cakes are cooked. Sprinkle with sesame seeds and dip in mayonnaise.
Green Beans and Potatoes with Creamy Herbed Dressing - Vegetable ingredients: 1½ pounds potatoes, ½ pound green beans, olive oil, salt and pepper.
Dressing ingredients: ¼ cup buttermilk, 2 tbl fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, ¾ tsp salt, ¼ tsp pepper, ½ cup olive oil, 1 tbl diced red onion, 1 tbl chopped fresh herbs.
Preheat oven to 425. Cut potatoes into thick slices and place in large baking dish. Toss with 1 tbl olive oil, ¾ tsp salt, and ¼ tsp salt. Roast potatoes in oven for 40 minutes or until tender and browned.
Meanwhile make the herbed dressing. Whisk buttermilk, mustard, lemon juice, honey, salt, and pepper until well combined. Gradually whisk in ½ cup olive oil until smooth. Stir in onion and herbs then set aside. In a baking dish toss green beans with ½ tbl olive oil, ½ tsp salt, and ¼ tsp pepper. When potatoes are ready remove from oven and set aside while the green beans roast in oven for 12-15 minutes.
Arrange beans and potatoes on serving dish and drizzle with dressing and serve.
Brined Dill Refrigerator Pickles - 812 cucumbers, halved 8 cloves garlic, smashed, 1-cup hot water, 1/3-cup non-iodized salt, 1 large bunch of fresh dill, or 1 tbl-dried dill.
Sterilize 2 mason jelly jars and 2 half-gallon mason jars. In small bowl combine brine by dissolving 1 cup hot water with salt then add an additional cup of cold water to bring temperature down a bit. Layer cucumbers, garlic, and dill into half gallon mason jars and evenly distribute brine over cucumbers. Place smaller jars into larger jars to weight the pickles and then fill jars to fill half-gallon jars. Place a lid on each pickle jar and set at room temperature for about 24 hours. Taste pickles to see if they are pickled enough. Warmer temperatures will result in faster times and cooler temperatures will result in slower times. Store pickles in fridge for up to two weeks.
Crockpot Garlic Chicken - 2 sprigs fresh thyme, 2 sprigs fresh rosemary, 2 sprigs fresh sage, 2 sprigs fresh parsley, 1 cup chicken broth 40 cloves unpeeled garlic, 1 tsp salt, ¼ tsp black pepper, 1 - 4-5 lb whole chicken, 2 stalks celery, sliced, 1 loaf of bread, sliced.
Place one of each herb sprig into chicken cavity. Place celery in bottom of crockpot. Put chicken on top of celery, pour chicken broth around chicken, and sprinkle (yes 40) garlic cloves around chicken.
Chop remaining herbs and sprinkle over chicken along with salt and pepper. Cook on low for 8-10 hours or on high for 4-6 hours. Serve chicken with garlic cloves squeezed onto bread and spread with a knife.