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

Market Manager: Terry Driggers

Main crop: Atlantic Potatoes

"These are recipes from my wife, Mary Driggers. Potatoes and cabbage are the largest crops
grown in the tri-county area. Our family takes advantage of these wonderful fresh vegetables when they are in season."
--- Terry Driggers
    Senior Market Manager

State Farmers' Markets
An online cookbook featuring recipes with commodities handled by Florida's State Farmers' Markets
Potato Salad

5 cups white potatoes, diced
2 tsp. salt
2 eggs, boiled, diced
3 Tbsp. sweet pickle relish
2 tsp. prepared mustard
2/3 cup mayonnaise

In a sauce pan combine diced potatoes and salt with enough water to cover. Cover and cook until potatoes are tender. Drain. Add other ingredients to the potatoes, mixing well. If desired, garnish with paprika.

The potato salad is best if served warm. Refrigerate if prepared well before your meal. 6-8 servings.

Potato and Onion Bake

Sliced white potatoes
Sliced sweet onion
Margarine (approx. 6 Tbsp.)
Salt & Pepper to taste

According to the number of people to be served slice white potatoes and onions in thin slices. Spray a baking dish with a cooking spray. Alternate layers of potatoes, onion, margarine, salt and pepper. Repeat layers. Cover with aluminum foil and bake in 425 degree oven until potatoes are tender.

Steamed Cabbage

Fresh green cabbage
2 Tbsp. cooking oil or bacon drippings
Salt & Pepper to taste

Cut fresh cabbage into bite size pieces. In a sauce pan place enough water to measure 1/4 inch. Heat water to boiling, add cabbage, oil, salt and pepper. Cover and cook on medium heat until cabbage is
tender (DO NOT OVER COOK).

Serve with your favorite cornbread.
Variation: Add your favorite sausage