Recipes from Florida's freshest markets!
Farmer's Market Fresh Cookbook
Immokalee State Farmers' Market

Jerry Hubbart,
Senior Market Manager
  


Edna L. King, Senior Clerk

Main crops:
cucumbers and bell peppers  


"We are blessed with a wide variety of fresh produce at the Immokalee
State Farmers' Market. It was hard to select just a few of the recipes
we can serve our families using locally grown produce."
---
Edna L. King

State Farmers' Markets
An online cookbook featuring recipes with commodities handled by Florida's State Farmers' Markets
Basil Cherry Tomatoes
A very easy, five ingredient salad or side dish!

3 pints cherry tomatoes, halved
cup chopped fresh basil
1 tsp. olive or vegetable oil
lettuce leaves
salt and pepper to taste

In a bowl, combine the tomatoes, basil, oil, salt and pepper. Cover and refrigerate until time to serve. Serve on lettuce leaves. Makes 4 - 6 servings.


Corn Chowder
Seems like a whole meal
in one bowl!

1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons butter or margarine
1 can (14 ounces) chicken broth


2 large red potatoes, cubed
1 jalapeno pepper, chopped
2 teaspoons Dijon mustard
1 teaspoon salt
teaspoon paprika
1/4 teaspoon crushed red pepper flakes
3 - 3 cups corn
4 green onions, chopped
3 cups milk, divided
1/4 cup all purpose flour

In a large saucepan, saute onion and green pepper until tender. Add broth and potatoes. Bring to a boil. Reduce heat, cover and simmer for 15 minutes or until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2 cups milk. Bring to a boil. Combine flour and remaining cup of milk until smooth, slowly add to soup. Cook and stir for about 2 minutes or until thickened and bubbly. Makes 2 quarts which should serve 8.

Hint: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face. Leave the seeds in for a spicier flavor.


Parmesan Zucchini Strips
Can be served as a snack
or with a meal.

1/3 cup seasoned bread crumbs
1/4 cup Parmesan cheese topping
4 small zucchini, quartered lengthwise
2 beaten eggs

In a bowl, combine the bread crumbs and cheese topping. Dip zucchini in beaten eggs, then in crumb mixture. Place on a baking sheet coated with nonstick cooking spray. Bake at 450 for 20 - 25 minutes or until golden brown and tender. Makes 4 servings.


Parmesan Corn On The Cob
Another quick and easy side dish!

1/4 cup butter, melted
1/4 cup grated Parmesan cheese
teaspoon Italian dressing
4 ears corn on the cob
1/4 cup water
salt to taste

In a bowl, combine the butter, Parmesan cheese and Italian dressing, set aside. Clean the corn and place in a shallow microwave safe dish. Add water. Cover and microwave on high for 10 - 13 minutes, turning once. Let stand for 5 minutes, drain. Brush with butter mixture, sprinkle with salt. Makes 4 servings.


We have our friends at the Florida Watermelon Promotion Board to thank for these two watermelon
recipes!

Melon-Ade

6 cups seedless watermelon cubes
1/4 cup raspberries
1 cup water
1/3 cup sugar
cup lemon juice

Put watermelon, raspberries and water in container of electric blender. Cover and blend until smooth. Strain into pitcher, stir in sugar and lemon juice until sugar dissolves. Chill to serve.


Melon Basket

1 large oblong watermelon
1 cantaloupe
1 honeydew melon
1 pineapple
2 fresh peaches or nectarines
2 cups fresh blueberries
mint leaves for garnish
honey-lime sauce (recipe follows)

Cut off lengthwise top third of watermelon, save the top for another purpose. With melon ball cutter, cut balls of melon from the larger section of watermelon. Remove the seeds and chill. Remove remaining pulp from melon to make a basket. Drain and cut a thin slice from the bottom of the melon so the shell will stand upright. Using the melon ball cutter, cut balls from cantaloupe and honeydew melons, about 3 cups of each. Remove rind and core from pineapple. Cut pineapple into bite size pieces. Mix with cantaloupe and honeydew balls, cover and chill. Just before serving peel and slice peaches. Drain melon balls and pineapple chunks. Combine all fruit in a large bowl gently. Toss with honey-lime sauce. Pour fruit into melon shell and garnish with mint leaves. The top third of the melon can be carved into the shape of a basket handle.

 

Honey-Lime Sauce

2 tablespoons lime juice
3 tablespoons Florida honey
cup ginger ale

Mix all ingredients together thoroughly. Toss with fruit.