Immokalee State Farmers' Market
Senior Market Manager
Edna L. King, Senior Clerk
An online cookbook featuring recipes with commodities handled by Florida's State Farmers' Markets
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.
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 ½ cups milk. Bring to a boil. Combine flour and remaining ½ 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.
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
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.
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.
Mix all ingredients together thoroughly. Toss with fruit.