Summer produce arriving; food samples offered at local farmers market.
Summer produce is blooming at the Rockmart Farmers Market.
Squash will be in abundance with new varieties arriving from 2 to 6 p.m. Thursday. Spring produce is still available with a variety of lettuces, along with green tomatoes, onions, garlic, and cabbages.
Potatoes are beginning to show up at market along with carrots, cauliflower, and many varieties of green beans. Cucumbers are in abundance with plenty of blackberries and the first of the blueberries. Peppers are plentiful with green peppers, jalapeno and banana peppers already in attendance.
Donald Cochran, a local grower, brought a variety of spring and summer vegetables to the market, including cabbage.
Tyler Taylor, 17, is a young farmer from Yorkville who is working acreage owned by his grandparents, Carolyn and Marion Taylor.
“He is really dedicated to growing the best produce and works really hard,” said his grandmother. “He is interested in farming and doesn’t mind getting his hands dirty.”
Fresh eggs, canned and baked good, as well as chicken and pork round out the offerings.
Wholesome Wave Georgia (WWG) will be visiting in the community booth this week. Thanks to a grant from WWG, the Rockmart Farmers Market accepts and doubles SNAP benefits. You are invited to come and learn more about SNAP and the doubling program.
And, visitors and homefolks will find more than summer produce at the Rockmart Farmers Market.
Many were served tasty samples from rec- ipes by chef Shonna Kirkpatrick, assisted by Tyra Miller, at the market on June 11.
Denise Tran of Cedartown and Darlene Brister of New Orleans, La. were among those who described the food as “really good.”
A crowd quickly gathered to join the “free sample” line and take away such recipes as “Green Tomato Cobbler,” and “Blackberry Salad Dressing.”
Green Tomato Cobbler: 3 lbs. Green tomatoes, 2 tablespoons olive oil, ½ teaspoon cumin, pinch chili flakes, 1 large or 2 small onions, thin sliced, 2 cloves garlic, ½ teaspoon salt, 2 tablespoons all-purpose flour
Biscuit topping: 2 cups all-purpose flower, 1 teaspoon baking powder, 1 stick cold butter, 1 jalapeno pepper, seeded, diced, 2 tablespoons coarse cornmeal, 2 teaspoons baking soda, ½ teaspoon salt, 1 cup grated sharp cheddar cheese 1-1/4 cup milk, extra grated cheese
Preheat oven to 375 degrees. Sauté onion in olive oil over medium-low heat, cooking onions slowly, stirring every few minutes, until caramelized – about 15 minutes.
Remove from heat and transfer onions to a large mixing bowl to cool. Remove stems on tomatoes and cut into large chunks; add to the mixing bowl along with remaining filling ingredients. Using your hands or spoon, gently stir the mixture without squishing your tomatoes and pour into a 9-inch baking dish.
Prepare the biscuits in a separate bowl. Mix dry ingredients, cut butter into tiny bits and add flour. Using your hands cut the butter into the mixture until it resembles cornmeal. Add grated cheese and diced jalapenos, stir to distribute evenly into the flour mixture. Stir in milk. Evenly drop ½ cup dollops of dough on top of the tomato mixture, leaving space inbetween. Top each biscuit with a small sprinkle of grated cheese and a dusting of cornmeal. If you have extra biscuit dough make small drop biscuits on a cookie sheet and bake for 20 to 25 minutes. Bake green tomato cobbler for 45-60 minutes or until tomatoes are bubbly and biscuits are golden. Cool for 10 minutes and serve with fried eggs for breakfast or a salad for lunch.
Blackberry Salad Dressing
1 tbsp. olive oil, 1 tsp. minced garlic, ½ cup white Balsamic vinegar, 1 tsp. honey, 1 tbsp. fresh tarragon leaves, ¼ tsp. black pepper, 1 tbsp. minced green onions, 1 pint fresh blackberries, 2 tbsp. Balsamic vinegar, 1 tbsp. chopped fresh mint, ½ tsp. salt, ½ cup light olive oil
In a large skillet, heat the oil over a mediumhigh heat. Add the shal- lots 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.
Denise Tran, left, of Cedartown tastes sample of food served by chef Shonna Kirkpatrick and Tyra Miller at Rockmart Farmers Market.
Donald Cochran, local grower, brings a variety of vegetables to the market, including cabbage.
Tyler Taylor, left is assisted by Zachary Summerson, right, as he shows produce grown on acreage near Yorkville.