With farmers market season in full swing, now is the perfect time to check out all the fresh produce at the Acworth Farmers Market and to experiment with some tasty new dishes. Local vendors have submitted a few of their favorite recipes that use ingredients you might find at the market (8 a.m.-noon Fridays through Oct. 28).
The market includes a number of established vendors, but one perennial fixture is missing this year. Longtime vendor Blake Duckworth, who was the primary egg seller for nearly a decade, passed away recently after being diagnosed with stage 4 pancreatic cancer in December.
“He was a huge supporter of our market, with nearly perfect attendance for his nine seasons with us,” On-Site Market Manager Tina Rhoades said. “He produced tomatoes, figs and other assorted veggies as well. He always donated for our chef Henry cooking demonstrations. He supplied his customers with home egg deliveries throughout the offseason, and he did it all with a huge smile on his face.”
Sunday Afternoon Salmon Spread
Recipe courtesy of Dan Siegler.
Ingredients
• 1 piece Dancin’ Salmon smoked salmon
• 16 ounces cream cheese
• ½ jar capers, drained
• 1 small red onion, finely diced
• 3 tablespoons heavy cream
• Good Measure Bakery everything bread
Directions
Allow the cream cheese to soften. Break up salmon into small pieces. In a mixing bowl, add all ingredients and mix well with a spoon. Slice bread and toast, if desired. Spread mixture onto bread.
Lemon Pecan Green Beans
Recipe courtesy of Vicky Grizzle.
Ingredients
• 1 pound fresh green beans
• ¼ teaspoon salt
• 1 tablespoon olive oil
• ¼ cup chopped green onions
• ¼ cup chopped Georgia pecans, toasted
• 2 teaspoons rosemary, fresh or dried
• 2 teaspoons fresh lemon juice
• 2 teaspoons grated lemon rind
Directions
Wash the beans and remove the ends. Sprinkle with salt. Arrange the beans in a steamer basket, and place over boiling water. Cover and steam for approximately 10 minutes, or until crisp-tender. Plunge the beans into cold water to stop cooking, drain and set aside. In a large skillet, heat the olive oil over medium heat. Add the green onions and cook, stirring constantly, about 10 minutes. Add the green beans, pecans, rosemary and lemon juice. Cook, stirring constantly until the mixture is thoroughly heated. Sprinkle with lemon rind and garnish with lemon slices and fresh rosemary, if desired. Serve immediately. Yields 4 servings.
French Toast
Recipe and photo courtesy of Anna Kovats.
Ingredients
• ⅔ cup milk
• 2 large eggs
• 6 thick slices cinnamon swirl bread
Directions
Whisk milk and eggs together in a shallow bowl. Lightly butter a skillet and heat over medium-high heat. Dunk bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3-4 minutes per side. Serve hot.
Fresh Market Sandwiches
Recipes and photos courtesy of Anna Kovats. Assemble and enjoy.
Breakfast Sandwich
• 1 classic croissant, cut in half and lightly toasted
• 2 slices bacon, fried
• 1 egg, cooked to taste
• 1 slice American cheese
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Smoked Salmon Croissant Sandwich
• Everything croissant, cut in half and lightly toasted
• Capra Gia goat cheese
• Dancin’ Salmon smoked salmon
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Prosciutto Sandwich
• 1 classic croissant, cut in half and lightly toasted
• Avocado
• Provolone cheese
• Prosciutto
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Caprese Sandwich
• Country sourdough slices
• Fresh garlic, chopped
• Fresh basil
• Fresh mozzarella (or goat cheese)
• Fresh tomato slices
• Salt and pepper to taste
Spread garlic onto sourdough slices. Top with fresh basil and mozzarella. Toast lightly in toaster oven until mozzarella is melted. Remove from toaster oven. Add tomato and salt and pepper.
You also can make it a regular sandwich by using two slices of bread and a panini press.
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