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Recipes collected at Farmers' Markets

Contributed by The Repository and attendees

Sweet Potato Hash


  • 1 large locally grown SWEET POTATO
  • 2 large fresh locally grown KALE leaves 
  • 1-3 organic medium cooked SAUSAUGE LINKS (ANDOUILLE)
  • locally grown organic SWEET ONION
  • 2-3 fresh organic locally grown GARLIC BULBS
  • 1/2 tsp coriander
  • 1/4 tsp ground ginger
  • 1/4 tsp ground pepper
  • 1/8 tsp tumeric
  • 1/2 tsp dried parsley
  • 1 1/2 tsps iodized salt
  • 1/2 Tbs olive oil
  • 2Tbs ghee

Heat pan on medium to high heat.
Cube the sweet potatoes - chop onions - chop the kale ( bite size pieces ) -finely chop the garlic. Add SWEET POTATOES to hot pan and saute until all sides are heated and start turning brown.

Reduce heat add 1/2 Tbs olive oil. Cook on medium heat until the oil has infused into potato.
Add 1 1/2 Tbs Ghee turn heat up to medium high heat.

Saute the sweet potatoes until they are dark brown to black caramelized.  Add onions and salt, saute until brown.

Add Kale and spices . Saute on medium low heat ( 5 min )

Add (cooked) sausage & 1/2 Tbs. ghee. Cook 2 min add garlic, cook for 5-10 more min medium to low heat. (if you love something creamy and a little sour ... Add a dab of creme frache to top it off when served)

Special Notes: You can serve this over tortilla or rice.

Recipe submitted by: Jodie Marie Ostrout

Make in June: Early Potato Salad


  • 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


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


  • 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


  • 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


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


  • 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 


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


  • 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 


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


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


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


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


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


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


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


  • 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


  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.


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


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


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


  • 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


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.