Plus: Make sure to get to the Rockmart Farmer’s Market this week to pick up fresh produce
Summer is ending and school is now in session, so thoughts turn to early autumn and cooler weather.
Therefore, the Rockmart Farmers Market is hosting early fall vegetables from 2 to 6 p.m. every Thursday.
There are still an abundant variety of tomatoes, along with several types of squash summer varieties and the fall favorites - butternut, spaghetti, and acorn.
Long beans, green beans, and okra are all in season and several varieties of field peas are in full bloom. Cucumbers, potatoes, onions, eggplants and many varieties of peppers from sweet to spicy can also be found alongside sweet potatoes.
Peaches and watermelons are available along with local honey and fresh eggs. Look for local meats including chicken, pork, beef, and lamb along with canned goods, locally roasted coffee, and fresh baked goods, including Bakery 27 who comes every other week.
You can visit the Community Booth sponsored by Polk Medical Center and pick up a re-usable shopping bag, in-season recipes, and information regarding new cooking classes scheduled for August.
And, don’t forget to mark your calendar for the Farm-To-You BBQ on September 22. Local pork, field peas, and collard greens along with cobbler and tea will be available. Plates will be $12-$15 while supplies last. Plates can also be pre-paid and guaran- teed for pick-up.
Meanwhile, purchase fresh vegetables that you can use in the following recipes, provided by Rockmart Farmers Market: Roasted Butternut
Squash With Mustard Vinaigrette 3 small butternut squash peeled, seeded, cut into ½ inch half moons, 8 small red onions or shallots, cut in wedges, 4 tablespoons olive oil, 1 cup apple cider, 1 tablespoon apple cider vinegar, 1 tablespoon whole-grain mustard, ¼ cup fresh parsley, chopped, salt and pepper
Directions: Heat oven to 375. Toss squash, onions and ½ of the olive oil till vegetables are coated. Stir in ½ tsp each salt and pepper. Arrange in a single layer in two baking dishes. Roast until brown and tender about 50 minutes. Meanwhile, simmer the cinder until reduced to ¼ cup, cool for 5 minutes, whisk in vinegar, mustard, parsley, rest of olive oil, and ¼ tsp each salt and pepper. Transfer finished squash to serving platter and drizzle with vinaigrette. Eggplant Croquettes 2 medium eggplants, peeled and cubed, 1 cup Italian bread crumbs, 1 Cup shredded sharp cheddar cheese, 2 eggs, beaten, 2 tablespoons dried parsley, 2 tablespoons, minced onion, 1 clove garlic, minced, 1 teaspoon salt, ½ tsp black pepper, oil for frying
Place eggplant in microwave safe bowl and microwave on medium high for 3 minutes, turn eggplant over and microwave an additional 2 minutes.
If eggplant is not tender, cook an additional 2 minutes or until tender. Drain eggplant of excess liquid and then mash with a fork.
Stir in the rest of the ingredients except oil for frying, mix well, and shape into patties. Patties can be frozen before frying. Heat oil over medium high heat until oil shimmers then cook patties until golden brown, about 5 minutes a side. Pork Chops with Apples, Onions, Sweet Potatoes 4 Pork chops, 2 large apples, peeled, cored, sliced into rings, 3 tablespoons honey, 2 onions sliced into rings, 2 Sweet potatoes, peeled and sliced, salt and pepper
Pre-heat oven to 375. Season pork chops with salt and pepper and arrange in an oven safe skillet. Top pork with onions, sweet potatoes, and apples. Drizzle with honey, 2 teaspoons of pepper. Cover and bake for an hour or until sweet potatoes are tender and pork chops are cooked through. Sweet Potato
Pancakes ¾ pound sweet potatoes, peeled and cubed, 1½-cup flour, 3½ tsps. baking powder, 1 tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, 2 eggs, beaten, 1½ cups milk, ¼ cup butter, melted,
Place sweet potatoes in saucepan, cover with water, bring to a boil and cook sweet potatoes until tender, about 1520 minutes. Drain and mash. Pre-heat a griddle over medium-high heat. In a medium bowl combine flour, baking powder, salt, cinnamon, and nutmeg. In separate bowl combine sweet potatoes, milk, eggs, and melted butter.
Blend sweet potato mixture into flour mixture and stir just until combined. Lightly grease heated griddle, drop batter by the spoonful onto griddle, and cook until golden brown turning once. Serve with maple syrup, your favorite jam, or cranberry sauce.
Refried Field Peas 2 ½ cups fresh field peas, shelled Water
½ tsp dried oregano 1 medium onion 2 garlic cloves Salt 6 tbls lard, bacon drip- pings, oil, or butter
In large saucepan cover peas with generously salted water. Cut onion in half. Mince and reserve one half for later and place the other half, whole, in with the peas along with the garlic cloves and oregano.
Bring peas to a boil and reduce heat to a simmer. Simmer for an hour or until the peas are very tender. Taste the peas (not the liquid) half way through cooking to make sure they have enough salt and add more salt if needed. When peas are soft drain peas, reserving the pea cooking liq- uid, and discarding the onion and garlic. Using a medium high flame, heat oil in large skillet until shimmering or the butter until foaming, add minced onion. Cook onion, stirring occasionally until translucent and lightly golden. Stir in peas and cook for 2-3 minutes.
Add 1 cup of reserved cooking liquid and begin to mash the peas with a potato masher or the back of a spoon. Reduce heat to medium and cook stirring until desired consistency. If beans are dry add cooking liquid, 1 tablespoon at a time. Season with salt to taste.