Every other day, the ladies I work with are talking about the market or showing pictures of meals they made from their Saturday morning purchases, and every now and then they bring in something for us to try.
A few weeks ago, I got a text message from my fellow E&H staff member (and fellow Midwesterner), Maureen. The message read…
Then last week, she sent me this picture of some homemade blackberry cobbler that she made with fruit from the farmer’s market.
It inspired me to share with you a few of Maureen’s recipes so you could try them using ingredients from your local market!
Fried Patty Pan Squash
2 Patty Pan Squash (peeled and sliced ¼ inch thick)
1 Large Egg, lightly beaten
1/2 c. Cornmeal
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 c. All-Purpose Flour
Salt and pepper some vegetable oil for frying. Then salt & pepper squash. Lightly dust slices of squash in plain flour. Beat egg in a bowl. Dip floured slices into buttermilk/egg mixture. Salt & Pepper corn meal. Dip slices of squash into seasoned cornmeal.
Heat oil to 350° and fry squash for 2 minutes per side. Serve warm with homemade ranch dip.
1 Small Onion (thinly sliced)
2 Medium Cucumbers (sliced)
1/2 c. sour cream
1 tbsp. milk
2 tsp. dried dill weed
1/2 tsp. salt
1 Tbsp. of red wine vinegar
In a medium bowl, combine the sour cream, milk, dill weed and salt. Slice cucumbers and onions, toss into the sour cream mixture. Chill salad until ready to serve.
1 stick Butter
1 1/4 c. Sugar
1 c. Self-Rising Flour
1 c. Milk
2 c. Fresh Blackberries
Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together.
Butter a baking dish. Now, rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done. Serve warm with whipped cream or vanilla ice cream.
I hope you enjoy these recipes, and I hope they inspire you to find your own ways to incorporate local products into your next meal!
If you want to check out the Abingdon Farmers Market, you can visit them year-round, on Saturdays from 7 a.m. to Noon and Tuesdays from 3 to 6 p.m. For more info, visit them online at www.abingdonfarmersmarket.com.
Alexandra Veatch is an Admissions Counselor at Emory & Henry College in Emory, VA. She is a native of Central Illinois, who found Roanoke, Virginia to be her gateway to life in SWVA. Alex is slowly finding out that deep down she is a Southwest Virginian through her volunteer work with the SWVA Cultural Heritage Foundation.
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