From Sheri Castle’s The New Southern Garden Cookbook
This is my grandmother’s cobbler. I cannot imagine what led her to try cheese with peaches, but we agreed that sharp white cheddar was the tastiest. The biscuits are dropped into the juicy fruit filling midway during cooking, so they simmer on the bottom and bake on the top, creating a cobber that is a little like fruit dumplings.…
photo by Kelly Yandell
Chef Curt Sassak, The Turtle Restaurant in Brownwood
Serves 6-8
If you love the summery combination of tomatoes and cheese, you’ll appreciate this alternative to the traditional mozzarella and tomato salad.
Panna Cotta (prepare ahead of time)
1 envelope of gelatin granules
1 ½ cups heavy cream, divided use
Salt, to taste
5 ounces goat cheese
Basil Oil
1 cup packed basil leaves
½ cup grape seed oil (or light salad oil)
Pine Nut Garnish
¼ cup toasted pine nuts, chopped or whole
½ clove of garlic, finely minced
1-2 teaspoons olive oil (just enough to coat pine nuts)
Salt
Freshly cracked black pepper
Other Garnishes
3 to 4 ripe tomatoes (½ tomato per serving)
Balsamic vinegar
Salt
Freshly cracked black pepper
Fresh basil leaves for garnish
Pour the gelatin granules in a small bowl which contains ½ cup of heavy cream.…
photo by Cris Baadsgaard
Lemley Produce and Plants
The one ball? It’s yellow. The eight ball? It’s green. These squash balls are the spherical hybrids of their elongated counterparts. Though the eight ball shares the same dark, speckled green skin as regular zucchini, it’s sweeter and more tender.…
photo by Kelly Yandell
Chef Eva at The Greer Farm
Serves 6
Six 5-6 ounce skinless salmon fillets
1 tablespoon olive oil
Salt and freshly ground black pepper
Juice of ½ lemon
Blueberry Chipotle Sauce
2 cups fresh or frozen blueberries
1 chipotle pepper, seeded and chopped
½ cup agave syrup or honey
1 garlic clove, crushed
Juice of 1 lemon
2 teaspoons corn starch
1 tablespoon cold water
Salt and freshly ground black pepper
Oven-Fried Salmon
Coat a large cast iron or heavy ovenproof skillet with 1 tablespoon of olive oil.…
photo by Kelly Yandell
Chef Eva at The Greer Farm
Serves 6-8
¾ cup thinly sliced sweet red onion, salted
Kosher or sea salt
8 peaches, seeded and halved
5 tablespoons olive oil
2 cups fresh or frozen blueberries
½ cup sugar
2 cups white wine vinegar
1 package arugula
Brush peaches with 1 tablespoon olive oil and broil or grill until skins begin to brown, about 3 minutes.…
1 pound okra
Olive oil spray
1/2 teaspoon salt
Preheat oven to 450° and spray a cookie sheet or shallow baking dish with olive oil. Rinse okra and spray lightly with olive oil. Place on oiled cookie sheet and sprinkle with salt.…
1 pound okra
1 cup cornmeal
1 teaspoon salt
Olive oil spray
Preheat oven to 400°. Spray a cookie sheet or shallow baking dish with olive oil. Rinse okra well and cut into ½ inch slices. Beware – cut okra is slimy!…
By Sherri Brooks Vinton
These two different non-tomato salsas are versatile— each can utilize a variety of ingredients so you can take advantage of what’s coming off your local fields.
Stone Fruit Salsa Ingredients:
1½ cups apple cider vinegar
3 cups water
2 tablespoons salt
1 cup dark brown sugar, lightly packed
4 pounds firm plums, apricots or peaches, pitted and cut into ¼” dice (peel peaches)
1 pound red bell pepper, finely diced
1 pound red onion, finely diced
1 habanero chile, finely minced
2 cloves garlic, minced
1 cup cilantro, finely chopped
Cucurbit Salsa Ingredients:
2 cups white distilled vinegar
3 cups water
1 cup white sugar
2 tablespoons kosher salt
1 teaspoon black pepper
1 tablespoon ground cumin
4 pounds zucchini, summer squash or cucumbers cut into 1/4” dice
1 pound white or yellow onions, finely diced
1 pound poblano chiles, roasted, skins, ribs and seeds removed, and finely diced
1-2 jalapeño chiles, ribs and seeds removed, finely diced
2 cloves garlic, minced
1 cup cilantro, finely chopped
Make the salsa:
Combine all ingredients, except cilantro, in a large heavy-bottomed pot and slowly bring to a boil.…
Sprung from humble ingredients, this gin-based beverage tastes so decadent that the first pull feels almost criminal. While the sage imparts a brawny vigor, the house-made Texas plum jelly lends a silken, almost effervescent caress. But don’t be fooled: this cocktail’s thick viscosity doesn’t linger; in fact, like its namesake, each sip sticks around just long enough to do the job before gunning toward a clean getaway.…
