My Favorite Summer Farmer’s Market Recipes

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

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  1. Preheat oven to 425 degrees
  2. 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.
  3. 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

Recipe can be found in Callie’s Biscuits & Southern Traditions cookbook! Read more about my love for this recipe here.

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  1. 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.
  2. Preheat oven to 400 degrees & butter gratin or casserole dish.
  3. Transfer vegetables into dish, top with 1c panic bread crumbs, drizzle with remaining stick of melted butter and sprinkle with more cheese.
  4. Bake 35-45 minutes – mine took about 40 minutes.

Easy Breezy Corn on the Cob

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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.

  1. Shuck corn cobs and place in microwave safe glass dish (we typically use a pyrex dish).
  2. Add about 1/4 inch of water to the bottom of the dish.
  3. Spread butter or margarine over corn cobs, rotating to distribute fairly evenly. Add a generous amount of salt and pepper once buttered.
  4. Cover with saran wrap leaving one corner open about 1 inch so corn can “breathe”
  5. Microwave (just trust me!) corn dish for about 3min/ear, checking every couple of minutes. (ex. if 4 ears, microwave 10-12 minutes)
  6. 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.

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  1. 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).
  2. 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.
  3. Dip 1/2 inch thick sliced okra into 1/2 cup buttermilk then in combined mixture coating well.
  4. Carefully add okra to hot oil and cook until golden.
  5. Remove okra and place on paper towels to dry, serving immediately.
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