Recipes

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Recipes collected at Farmers' Markets

Contributed by The Repository
 

Make in June: Early Potato Salad

Ingredients:

  • 2 pounds of new potatoes, halved
  • 2 tsp. olive oil
  • 1 bunch scallions, white and green, finely chopped
  • 1/4c chicken broth
  • 1 c. radishes, sliced
  • 1 tbsp. butter
  • 2 tbsp. finely chopped parsley, flat leaf
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground pepper

Directions:

Boil potatoes in skins, 15-20 minutes.  Do not overcook.  Heat oil in a skillet, add scallions and cook, stirring about 2 minutes.  Add peas and broth, cook until the peas are just tender, about 3 minutes.  Add radishes and butter.  Cook 2 minutes.  Stir in cooked potatoes, parsley, salt and pepper.  Serve warm. Serves 8.  

Make in July: Watermelon Smoothie

Ingredients:

  • 3 c. diced watermelon
  • 2 tbsp. fresh squeezed lemon juice
  • 1 c. yogurt, plain
  • 1 tsp. sugar
  • 1 c. crushed ice

Blend in a food processor or blender until smooth.  Add water to adjust thickness.  Serve immediately.  Serves four.

Make in August: Corn Vinaigrette

Ingredients:

  • 3 c. fresh corn kernels
  • 1 c. carrots, diced
  • 2 tbsp. olive oil
  • 1/4 c. chopped fresh basil
  • 1 tbsp. minced scallions
  • 1 tbsp. red-wine vinegar
  • 1/4 tsp. salt
  • Freshly ground pepper, to taste

Boil corn on the cob until just done.  Cut from cob to cool.  Whisk basil, scallions, vinegar and salt in a bowl.  Add corn and toss.  Serve chilled on salad greens with sliced tomatoes, Greek olives and bleu cheese crumbles.  Serves 4.  


Carmelized Nectarine/Peach Upside-Down Cake

Contributed by Diana Salla
 

Description: 

A wonderful new taste twist to Pineapple upside down cake. Use Peaches OR Nectarines.

Ingredients:

  • 3/4 cup brown sugar
  • 3 nectarines or peaches, about 1 lb.
  • 3/4 cup sugar
  • 6 Tbs. butter, at room temp.
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 egg
  • 1 1/2 tsp baking powder
  • 1/2  tsp salt
  • 1 1/3 cup flour
  • 3/4 cup milk 

Directions:

1. Heat oven to 350 degrees, 325 if cooking in glass dish. Spread brown sugar in the bottom of an ungreased 9" cake pan.

2. Slice fruit and arrange in concentric circles on top of brown sugar.

3. With mixer at medium speed, beat the sugar and butter until they lighten in color. Beat in vanilla and almond extract and egg.

4. Combine flour, baking powder, and salt. Stir into butter mixture in 3 batches, alternating with millk.

5. Spread cake batter over fruit.

6. Bake until a toothpick stuck in the center of the cake comes out clean, about 40 minutes.

7. Invert onto a serving plate and let stand about 2 minutes before removing to the pan.

Makes 8 servings. 


Stuffed Zucchini
 

Ingredients:

  • 4 medium zucchini 
  • 2 tablespoons cooking oil
  • 1 small onion, minced
  • 2 eggs, lighlty beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons minced parsley
  • salt and pepper to taste 
     

Directions:

1. Cut zucchini in half lengthwise and scoop out pulp leaving a 3/8 inch shell.
2. Boil shells in salted water for 2 minutes, remove, drain and set aside.
3. Chop zucchini pulp. 
4. In a skillet, heat oil over medium heat and saute onion and zucchini pulp until tender.
5. Remove from heat and combine remaining ingredients
6. Fill shells and place on a greased baking dish.
7. Bake at 350 for 15-20 minutes, or until heated through. 

Makes 8 servings.


Banana Split Brownies

Contributed by Dorothy Thompson
 

Ingredients:

  • brownie mix 
  • bananas
  • cool whip
  • marachino cherries
  • chocolate syrup
  • chopped nuts

Directions:

1. prepare brownie mix as directed, let cool
2. slice bananas
3. arrange single layer on top of cooled brownies
4. cover with cool whip
5. drizzle top with chocolate syrup
6. sprinkle nuts on top
7. place some marachino cherries on top


Peanut Butter Cookies

Contributed by Beverly Stipe
 

Ingredients:

  • 1 cup of peanut butter
  • 1 cup of sugar
  • 1 egg

Directions:

Preheat oven to 325 degrees

Mix all ingredients well and roll into balls.

Put on cookie sheet and flatten with a fork.

Bake 10 minutes.

Makes about one dozen cookies.


Maple Pecan Popcorn

Contributed by Janet Cassidy
 

Ingredients:

  • 1 Cup pecans
  • 8 cups popped popcorn
  • 3/4 stick unsalted butter
  • 1 1/2 cups pure Ohio maple syrup
  • 1/2 tsp salt

Directions:

Mix popcorn and pecans in a large bowl. Line a large shallow baking pan with foil, then lightly oil foil and a wooden spoon. Melt butter in a heavy saucepan over medium heat. Add syrup and salt and bring to a boil, without stirring, until mixture registers 300 degrees on a candy thermometer (about 15-20 minutes). Pour syrup over popcorn, stirring with oiled spoon to coat. Spread popcorn in pan, cool completely, and break into bite-sized pieces.


Mango Tomatillo Salsa

Contributed by Diane Sanofsky
 

Ingredients:

  • 3 medium tomatillos, husked
  • ¼ cup unsweetened pineapple juice
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons minced garlic
  • 2 teaspoons minced red or green chili pepper
  • ¼ cup chopped cilantro
  • 1 tablespoon toasted cumin seeds
  • 3 tablespoons lime juice (about 2 limes)
  • 2 ripe but firm mangoes, peeled, pitted, and finely chopped
  • ½ red onion, finely chopped
  • ½ red bell pepper, finely chopped
  • ½ green bell pepper, finely chopped

Directions:

  1. Cook the tomatillos in boiling water for 8 minutes. Drain and cool.
  2. In a blender or food processor, combine the tomatillos, pineapple juice, vinegar, garlic, chili pepper, cilantro, cumin seeds, and lime juice and puree until smooth.
  3. In a large bowl, combine the mangoes, onion, and bell peppers. Pour the tomatillo mixture over them and stir well to blend. Refrigerate until ready to serve.

Notes:

Yield: Twelve ¼ cup servings.

Note: The salsa will keep, covered and refrigerated, for 4 to 5 days.

Nutrition analysis per serving: 39 calories, 0.30 gram fat, 0.02 gram saturated fat, 3 milligrams sodium, 1 gram protein, 9 grams carbohydrate.


Chocolate Fruit Nut Clusters

Contributed by Francis Chuchanis-Strouble
 

Ingredients:

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup walnut pieces
  • 1/4 cup raisins
  • 1/2 cup uncooked oatmeal

Directions:

Melt chocolate chips in microwave.  Add remaining ingredients.  Drop by spoonfuls on wax paper.  Cool in refrigerator until firm.


Best Onion Rings

Contributed by Janet Cassidy
 

Ingredients:

  • 2-3 sweet onions
  • 1 cup all purpose flour
  • 1 tsp. salt
  • 1 1/2 tsp. baking powder
  • 1 egg, separated
  • 3/4 cup milk
  • 1 Tbsp. salad oil
  • Hot oil for frying

Directions:

Slice onions. In a bowl, combine flour, salt and baking soda. Add egg yolk, milk, and salad oil. Stir until smooth. In another bowl, beat egg white until stiff peaks form. Fold into batter. Dip onion rings into batter and fry until golden brown.