Plus: Make sure to get to the Rockmart Farmer’s Market this week to pick up fresh produce
Big, juicy peaches are arriving at Rockmart Farmers Market in Downtown Rockmart.
You can purchase these in several quantities, including a selection to make homemade ice cream.
“I can remember visiting my grandparents farm,” said Helen Mobbs. “Homemade peach ice cream was served during our visits in June, July and August. It was made in a freezer with a hand crank.”
Other summer fruit now available includes blackberries, plums, blueberries, and the first of the figs.
There are additional favorites now available, including red ripe tomatoes, okra, many varieties of squash and zucchini, and green beans. The field peas have just begun their appearance along with sweet corn and different varieties of peppers.
Cucumbers and eggplants are in attendance along with onions, potatoes, and a few greens still growing from spring. Along with all this veggie abundance, look for local honey and eggs, pork, chicken, beef, and lamb, plus canned goods, baked goods, and fresh breads.
Some special is featured each week under the Community Booth, sponsored by Floyd Medical. During the past week, shoppers could stop by and get a blood pressure check by Floyd EMS.
Exciting things are happening at the market held from 2 to 6 p.m. each Thursday. See you at market is the invitation given to family, friends and visitors.
This week’s recipes, courtesy of the Rockmart Farmers Market, include: 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.
Buttered Cabbage 1 small head cabbage about 2½ lbs, 4 tbl butter, salt and pepper extra dollop of butter, optional seasonings, 1 tsp caraway seeds and ½ tsp celery seeds.
Bring a large pot of well-salted water to a boil. Remove outer leaves from cabbage and cut cabbage into quarters and discard the core, then cut into 2 inch pieces. Submerge cabbage into boiling water for 90 seconds; drain. Return cabbage to pot and stir in butter, salt and pepper, and optional seasonings. Serve in bowls with extra dollop of butter melting on top 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 chick- en 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. Heirloom Tomato Salad With Fresh Field Peas 1 cup fresh field peas, 4 fresh basil leaves, thinly sliced, 2 lbs heirloom tomatoes, thick sliced, Salt and Pepper, 4 oz soft cheese (feta, blue or goat cheese),
Dressing: 1/3 cup olive oil, 1/3 cup fresh basil leaves, 3 tsp yellow mustard, 2 tsp honey, 1 tsp lemon zest, ¼ cup fresh lemon juice, 1 tsp salt ½ tsp crushed red pepper.
Cook peas in boiling salted water for 25-30 minutes or until tender.
While peas are cook- ing prepare dressing by combining all dressing ingredients in a blender and pulsing 10-12 times. When peas are tender drain and rinse until completely cooled. Toss peas with ¼ cup of dressing. Place tomato slices on plate(s), spoon peas over tomatoes and sprinkle with basil, cheese, and salt and pepper. Serve with remaining dressing. Blackberry Salad
Dressing 1 tbl olive oil, 1 tbl minced green onions, 1 tsp minced garlic, 1 pint fresh blackberries, 1/2 cup white balsamic vinegar, 2 tbls balsamic vinegar, 1 tsp honey, 1 tbl chopped fresh mint, 1 tbl fresh tarragon leaves, 1/2 tsp salt, 1/4 tsp black pep- per, 1/2 cup light olive oil.
In a large skillet, heat the oil over a mediumhigh heat. Add the shallots and garlic and cook, stirring, for 1 minute. Add the blackberries and cook, stirring, for 2 minutes. Add vinegars and cook until reduced by half, about 30 seconds. Remove from heat and transfer to a blender. Add the honey, mint and tarragon, and process to a smooth paste. Add the salt and pepper. With the machine running, add the light olive oil through the feed tube and process until smooth.
Strain through a fine mesh sieve into a clean bowl and refrigerate until completely cool, about 1 hour.