Sum­mer pro­duce ar­riv­ing; food sam­ples of­fered at lo­cal farm­ers mar­ket.

The Standard Journal - - FRONT PAGE - From Staff Re­ports

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.”

Recipes

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.

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Photos: Agnes Ha­gin

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.

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