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Recipes from the Farmers' Market

 

HONEY-GLAZED PEACHES WITH BASIL OR ROSEMARY
 
3 or 4 firm peaches, pitted and sliced
1/4 cup honey
3 tablespoons unsalted butter
pinch salt
1 tablespoon fresh-squeezed lemon juice
1 teaspoon freshly grated lemon zest
2 tablespoons chopped fresh basil or rosemary

Place honey, butter and lemon juice in a small skillet over medium heat for about five minutes, until slightly reduced and darkened in color.  Taste and add a pinch of salt if needed.  Add peaches and cook about five minutes more, stirring gently, until peaches soften and release their juice.  Remove from heat and stir in basil or rosemary.  Serve warm, either as a condiment or as a dessert—try it over vanilla ice cream!  

 
SAUTÉED SQUASH NOODLES
 
May be made from any summer squash, although the long, straight varieties are easiest to work with. 
Use a vegetable peeler to shave the squash into thin strips.  Stop when you get to the seeds. 
Sauté the strips briefly in olive oil or butter, seasoning to taste with salt, pepper, garlic and/or herbs or cook them in the sauce of your choice.  Quick, easy, and nutritious!


PEACH ICE CREAM

1 quart milk plus 1 cup (or more depending on amount of fruit to be used)
1 can sweetened condensed milk
1 small can evaporated milk
1 pint whipping cream
1 cup sugar
3 tablespoons vanilla flavoring
3 cups (or less) mashed peaches (fresh),
mixed with 3/4 cups sugar and juice of 1 lemon.

Combine first 6 ingredients and freeze to a mush in an electric or hand-turned freezer. Add peaches mixture and freeze hard. Remove dasher and pack with ice and salt until ready to serve.
Keeps well in deep freeze without getting icy.


DEKE'S DELECTABLE STUFFED EGGS

6 eggs
salt and black pepper
 2 tablespoons sour cream
 2 tablespoons chopped chives
 1 tablespoon chopped dill
 1 tablespoon chopped tarragon
 few sprigs of dill to garnish

Boil the eggs for 12 minutes then cool them quickly in a bowl of cold water. Shell them, cut them in half lengthwise and scoop out the yolks, being careful not to damage the whites. Mash yolks into a paste, adding salt and pepper and the sour cream to make a smooth mixture using a fork. Using a blender will result in too smooth a mixture. Stir in the chopped herbs. Pile the mixture back into the egg whites and arrange them on a dish with feathery sprigs of dill curling among them.
 

DEKE’S CHEESY BAKED EGGS WITH HERBS

2 tablespoons butter
 1/2 teaspoon chopped chives
 1/2 teaspoon dried parsley flakes
 1/8 teaspoon crumbled dried tarragon
 1/8 teaspoon dried leaf thyme
 4 eggs
 1/4 teaspoon freshly ground black pepper
 1/4 cup half-and-half
 1/4 cup shredded Cheddar cheese

Heat oven to 325°. Combine butter with dried herbs; divide among 4 6-ounce custard cups.
Place custard cups in a large shallow baking pan. Place in oven until butter has melted.
Break an egg into each cup. Sprinkle with pepper. Top each with 1 tablespoon cream and 1 tablespoon shredded cheese. Bake for 12 to 15 minutes, or until eggs reach desired doneness.  Serves 4.

 

 

 

 

 

     
 
 

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