Find Freshness At Local Farmers Markets
Grandmother's Blueberry Cobbler
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Enough blueberries to cover bottom of a 9- x 12-inch baking dish
1 cup sugar
2 heaping tablespoons flour
½ stick margarine
1 refrigerated pie crust
¼ cup sugar
½ teaspoon cinnamon
Preheat oven to 350 degrees. Place fruit in baking dish. Cover with water. Add margarine and heat in oven until margarine melts.
Mix flour and sugar and sprinkle over fruit. Cover with pie crust. Slit pie crust to allow steam to escape.
Combine cinnamon and sugar and sprinkle over crust. Bake at 350-400 degrees until filling bubbles and crust is brown.
3 large tomatoes, peeled
1 large cucumber, peeled
1 medium sweet onion, sliced
2 cloves garlic
1 bell pepper, seeded and sliced
1 large carrot, scraped
1-2 cups V8 juice
Hot sauce to taste
¼ cup beef broth (lower sodium)
¼ teaspoon sea salt
2 tablespoons white wine vinegar (may substitute 1 teaspoon balsamic for 1 teaspoon white wine vinegar)
¼ cup extra virgin olive oil
Cut vegetables into large chunks. Place in blender with V8 juice, and pulse lightly. Add remaining ingredients and blend to desired consistency. Chill and serve cold.
French Onion Soup
4 large onions, sliced thin
½ stick butter
1 tablespoon flour
½ teaspoon paprika
1 teaspoon Worcestershire sauce
1 ½ quarts beef broth (lower sodium)
Parmesan cheese, grated finely
Plain croutons (optional)
Sauté onions slowly in butter in heavy pot, just until transparent. Sprinkle in flour, paprika, and Worcestershire and cook another 3 minutes. Stir frequently. Slowly add broth, stirring constantly, until mixture begins to boil. Lower heat, cover and simmer for 20 minutes. Serve with grated parmesan cheese and plain croutons.
Punch Bowl Cake
1 large package vanilla instant pudding
2 ½ cups milk
1 container lite whipped topping
1 angel food cake, torn into small pieces
1 quart fresh strawberries, washed and sliced
1 quart frozen strawberries, thawed
Chopped pecans (optional) for topping
Mix pudding and milk until thick, then add most of whipped topping. Save remainder for dessert top.
In glass bowl, layer pudding mix/cake/strawberries and repeat until all used. Top with nuts if desired. Best if chilled a few hours then eaten.
Farmers Market Veggie Wrap
4 (6-inch) fajita size flour tortillas or garden vegetable wraps
4 slices of your favorite cheese slices, halved (American, Swiss or Mozzarella)
1 small fresh tomato from the farmers market, cut into 8 wedges
4 cups farmers market vegetables; such as cucumbers, sliced red onion, bell peppers and lettuce
Favorite salad dressing
Spread mayonnaise generously onto tortillas. Stuff tortilla with favorite vegetables: Layer cheese down center of each tortilla. Top with tomato and vegetables, then drizzle with favorite dressing. Roll and fold the filled tortilla.