Nothing says summer like a trip to the farmer’s market. Since my move to Raleigh, I haven’t had the chance to scope out the vendors and I can truly say that I will miss my favorite King’s Drive Farmers Market in Charlotte. The saving grace about leaving the quaint little stop is that the tried and true recipes won’t change. I am sharing some of my favorite farmer’s market recipes for summer below! What are you making this summer?
Paula Deen’s 2nd Favorite Tomato Pie
- Preheat oven to 425 degrees
- Crimp edges of 9 in refrigerated pic crust in glass pie pan and prick all over with fork. Bake 12-15 minutes until set and lightly browned. Let cool on wire rack.
- Sprinkle 3/4 lb Monterey Jack cheese evenly over crust. Top with overlapping tomatoes (2 tomatoes, halved and sliced into thin wedges) in a circular pattern around the edge of the pie. Sprinkle 1 tbsp dried basil, 1 tbsp dried oregano, salt and pepper evenly over tomatoes. Place 2 sliced green onions (both white and green parts) in the center. Sprinkle with 2 tbsp bread crumbs and drzzle with 2 tbsp butter over pie. Bake for 20 minutes and allow to sit 10 minutes before cutting.
Callie’s Biscuits & Southern Traditions Vegetable Gratin
- Combine 1 pint halved cherry tomatoes, 3/4 lb cauliflower, 3/4 lb yellow squash, and 3/4 lb zucchini in a large bowl. Add 1/4 cup olive oil, salt, pepper, 5 cloves garlic, and a generous amount of parmesan cheese and mix well. While the recipe book recommends letting the bowl sit for a while, I went straight into cooking and it turned out perfectly.
- Preheat oven to 400 degrees & butter gratin or casserole dish.
- Transfer vegetables into dish, top with 1c panic bread crumbs, drizzle with remaining stick of melted butter and sprinkle with more cheese.
- Bake 35-45 minutes – mine took about 40 minutes.
Easy Breezy Corn on the Cob
Ok so this one might not be much of a recipe but it sure is good and easy! You can think my mom for this one.
- Shuck corn cobs and place in microwave safe glass dish (we typically use a pyrex dish).
- Add about 1/4 inch of water to the bottom of the dish.
- Spread butter or margarine over corn cobs, rotating to distribute fairly evenly. Add a generous amount of salt and pepper once buttered.
- Cover with saran wrap leaving one corner open about 1 inch so corn can “breathe”
- Microwave (just trust me!) corn dish for about 3min/ear, checking every couple of minutes. (ex. if 4 ears, microwave 10-12 minutes)
- CAREFUL when removing saran wrap from dish, the steam will be hot and can potentially burn!
The Queen of Southern Cooking’s Fried Okra
A Paula Deen guilty pleasure served best with meatloaf, BBQ or hamburgers! Make sure to wear an apron when making this one.
- Heat 6 cups of oil in a large, heavy bottomed skillet or Dutch Oven to 350 degrees. (Oil amount will vary based on your dish, try not to fill more than 1/2 way up the sides).
- While heating, combine 1/2 cup cornmeal (my mom uses Smithfield’s fried chicken mix!) 1 cup all purpose flour, 1 cup salt, 1/4 cup pepper, 1/4 cup garlic powder, and 1/4 teaspoon Cayenne pepper in a medium mixing bowl.
- Dip 1/2 inch thick sliced okra into 1/2 cup buttermilk then in combined mixture coating well.
- Carefully add okra to hot oil and cook until golden.
- Remove okra and place on paper towels to dry, serving immediately.