"For the freshest, locally grown produce"
Recipe of the month...
local produce of the season!
If you have a special recipe, send it to us and we will add
it here for all to try!
Jalapenos are low in Saturated Fat, and very low in Sodium and Cholesterol. They're also a great source of Iron, Magnesium,Niacin, Phosphorus and Riboflavin and an excellent source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate - The jalapeno gets its name from Xalapa, a town in Veracruz Mexico, where its been grown for centuries. - If you don't like hot foods but want to add jalapenos to a recipe, removing the veins and seeds will take away some of the heat. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Baked Stuffed Jalapeños
Baked
Fall Recipe and Information
Stuffed Jalapenos
Ingredients
12 jalapeno peppers
1/2 c. shredded sharp cheddar
12 pimento strips
1 (3 oz.) cream cheese, softened
1/4 c. sliced green onion
Directions
Split lengthwise, remove seeds, leaving stem attached. Rinse.
Beat cream cheese until fluffy. Beat in cheese and green onion. Stuff each pepper with part of the cheese mixture. Arrange on heat proof serving place and bake at 350 degrees for about 10 minutes or until cheese melts or eat raw. Top each with a pimento strip if desired.
Vegetable Couscous
We're going to need:
- 2 1/2 cups of couscous
- 2 cups of some boiling stock
- 1/4 cup of olive oil
- 1 cup zucchini
- 1 cup yellow squash
- 1 red bell pepper
- salt and cayenne pepper to taste
- 1/4 cup of Italian parsley
Prepare the Couscous
Alright, pour your couscous into a bowl, add the salt – I'm using 1 tsp - the cayenne, and 1/2 the oil. Now, here is a crucial step: we're are going to take a fork and stir until every grain is coated with oil. How will you know? It will look like wet sand. See that. This is a really, really important step and I'll explain why later. Another tip is to have your foil ready.Prepare the Vegetables
We're going to take the rest of the oil and add it to a hot sauté pan and add the vegetables and sauté on high heat. Now, any veggies will work for this, that's why I called it seasonal vegetable. What ever you can find cheap at the store that looks good, that's what you want to use. So just dice those up, I did about a 1/4 inch dice.Caramelize the Vegetables
We want to cook these veggies about halfway. We just want to get a little bit of caramelization going. They are going cook the rest of the way in the bowl.Mix the Vegetables With the Couscous
Add them to your couscous. And mix with the fork, yes again with the fork. Mix them well, until all the veggies are mixed in with the couscous. And then you're going to have your boiling stock ready, you can do it on the stove or in the microwave. Pour over the 2 cups of boiling hot liquid. Give it a little shake and tap, and cover quickly and tightly the bowl of couscous with the foil.Allow the Couscous to Sit
This is like magic, in 5 minutes the couscous is going to steam and absorb all that delicious stock and vegetable flavors, and then we're going to fluff it with a fork. This is very critical. Again with the fork? Yes, again with the fork. We have to separate all the grains of couscous, that's why we coated them with the olive oil. This is what gives it that beautiful fluffy texture.Fluff and Serve the Couscous
Go ahead and stir in your herb. Keep fluffing it so that every grain is separate. By the way, as a bonus the next day, the leftovers you can serve cold as a salad. Alright, this is a really nice dish. How nice? They named it twice… couscous. I hope you give this a try. Enjoy.Thanks for watching. To learn more, visit About.com.
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May and June recipe!
Vegetable Parmesan
- Total Time:1 hr 15 min
- Prep 15 min
- Cook 50 min
- Yield:4 to 6 servings
- Butter, for greasing
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 medium eggplant, cut into 1/4 to 1/2-inch thick slices
- 2 medium fennel bulbs, trimmed and sliced into 1/4-inch thick pieces
- 1 red bell pepper, cut into thirds
- 1 yellow bell pepper, cut into thirds
- 1 orange bell pepper, cut into thirds
- 1 (26-ounce) jar marinara sauce
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan
- 1 cup plain bread crumbs
Directions
Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
Remove from the oven and cool for 10 minutes before serving.
Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.
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April Recipe of the Month !!
Classic Glazed Carrots Recipe
It’s traditional to serve glazed carrots hot, but they are also good at room temperature.
Ingredients
- 1 pound carrots, peeled
- 2-3 Tbsp unsalted butter
- 1 teaspoon salt
- 1/3 cup chicken stock (use vegetable stock for vegetarian option)
- 1 heaping tablespoon sugar
- 1/4 teaspoon white pepper (optional)
Method
1 Slice the carrots into 1/8 to 1/4-inch disks or diagonally. Try to cut the pieces so they are about the same size as each other, so they cook evenly.
2 Melt the butter in a sauté pan over medium-high heat, then add the carrots. Toss to combine and reduce the heat to medium. Sprinkle the salt over carrots and toss again. Sauté for 3-4 minutes, then add the sugar and white pepper (if using) and toss to combine. Add the stock. Cover the pot and cook for another 3 minutes.
3 Uncover the pot and increase heat to medium-high. Toss the carrots once or twice to keep them moving, and cook away most of the liquid. Turn off the heat and taste. Add more salt and sugar to taste.
Yield: Serves 4 as a side dish.
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Here is an easy one that everyone will love!!!
Oven Roasted Vegie's
Set your oven on 350 degrees.
Gather your favorite vegetables...squash, peppers, mushrooms
carrots & potatoes are great examples.
Thinly slice the vegetables that you have chosen.
Lay them flat on baking sheets.
In a small bowl mix olive oil (or your light cooking oil of choice)
Blend in a pinch of salt and pepper...
Mix well and brush over each of the sliced vegies.
Bake the vegetables until tender.
Serve along side chicken, fish or beef for
a simple, healthy dinner !!!
Battlefield Farmers' Market
Karen Bradley ... Market Manager .. 706-638-7366 ...
bfmanager@battlefieldfmkt.org
Kathy Coffey ...Market Manager...706-375-9860
kkcoffey@comcast.net
10052 North Highway 27 Agricultural Bldg.
Rock Spring, Ga 30739
send all correspondence to:
PO Box 165 La Fayette, GA 30728
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