Fresh from the farmers market

Southern Living, Jul 2003 by Hurst, Andria Scott, Schott, Barbara J, Lemley, Carolyn, Aiken, Curtis, Et al

Summer produce makes suppertime special and shopping a bushed of fun.

PHOTOGRAPHY WILLIAM DICKEY

STYLING CINDY MANNING BARR AND MISSIE NEVILLE CRAWFORD

On the edge of downtown, the Dallas Farmers Market is a vision of produce that excites the senses. Peruse the stalls of family farmers, and taste the fruits of their labor. Baskets of tomatoes, peppers, squash, peaches, plums, and melons compete for your attention. J. T. and Carolyn Lemley have 25 years experience growing tomatoes, peaches, green beans, and squash, while Pat Sherlock offers a variety of shelled peas and beans at Pat's Pea Patch. These recipes are from our friends at the market and our readers. Let them help you enjoy the bounty of fresh goodies this season.

GREEN BEANS AND RED POTATOES

MAKES 8 SERVINGS

PREP: 20 MIN., COOK: 1 HR.

1/2 pound smoked ham hocks

3 quarts chicken broth

2 1/2 pounds fresh whole green beans, trimmed

1 large onion, sliced

1 1/2 pounds small red potatoes, halved

1 to 1 1/2 teaspoons salt

1 1/2 bay leaf

Freshly ground pepper (optional) Salt to taste

BRING ham hocks and chicken broth to a boil in a large Dutch oven; reduce heat to low, and simmer about 20 minutes.

ADD green beans and next 4 ingredients; bring to a boil. Reduce heat, and simmer about 30 minutes or until beans and potatoes are tender. Sprinkle with freshly ground pepper, if desired. Add salt to taste.

TOMATO-AND-OKRA BAKE

MAKES 6 SERVINGS

PREP: 25 MIN., COOK: 10 MIN., BAKE: 25 MIN.

Six ounces of any pasta can be used. Cooking the pasta first makes prep a breeze.

1/3 cup butter or margarine

1 small onion, chopped

1 small green bell pepper, chopped

1 tablespoon all-purpose flour

1 teaspoon salt

1 1/2 teaspoon pepper

2 cups diced fresh tomatoes

8 ounces pasteurized prepared cheese product, cubed and divided

1 teaspoon chopped fresh basil

1 1/2 cups sliced fresh okra

6 ounces cooked tiny penne pasta

1/4 cup fine, dry breadcrumbs

MELT butter in a large skillet over medium-high heat. Add onion and green pepper; saute until tender. Stir in flour, salt, and pepper.

ADD tomatoes, half of cheese, and basil. Cook 3 to 4 minutes or until thickened. Stir in okra and pasta. Pour mixture into a 1-quart casserole dish. Top evenly with breadcrumbs.

BAKE at 350[degrees] for 20 minutes. Top with remaining cheese, and bake 5 more minutes or until cheese melts.

FRIED EGGPLANT

MAKES 6 TO 8 SERVINGS

PREP: 15 MIN., STAND: 30 MIN., SOAK: 30 MIN., COOK: 3 MIN. PER BATCH

2 eggplants, peeled and cut into 1/4-inch-thick slices

1 teaspoon salt

1 cup buttermilk

3/4 cup self-rising flour

1/2 cup self-rising cornmeal

1/2 teaspoon pepper

1/2 teaspoon salt

Vegetable oil

SPRINKLE both sides of eggplant slices evenly with salt; place on layers of paper towels, and let stand 30 minutes. Rinse and pat dry.

SOAK eggplant slices in buttermilk about 30 minutes.

COMBINE flour and next 3 ingredients. Drain eggplant slices, and dredge in flour mixture.

POUR oil to a depth of 1 1/2 inches in a large cast-iron skillet, heat to 375[degrees]. Fry eggplant slices 3 minutes or until golden.

SUMMER VEGETABLE GRATIN

MAKES 6 SERVINGS

PREP: 30 MIN., BAKE: 55 MIN., STAND: 10 MIN.

2 garlic cloves, finely chopped

4 to 5 plum tomatoes, cut into 1/4-inch slices

3 to 4 small red potatoes, cut into 1/8-inch slices (about 1/2 pound)

1 small red onion, thinly sliced

1 (7-inch) jar roasted red bell peppers, drained and chopped

2 medium zucchini, thinly sliced

1 cup sliced fresh mushrooms

3/4 teaspoon salt

3/4 teaspoon pepper

3 tablespoons olive oil, divided

1/2 cup finely crumbled cornbread

1 tablespoon Dijon mustard

1/4 cup grated Parmesan cheese

2 tablespoons Italian seasoning

SPRINKLE bottom of a lightly greased 11- x 7-inch baking dish evenly with garlic. Layer with tomatoes and next 5 ingredients, sprinkling with 1/8 teaspoon each of salt and pepper between layers. Drizzle with 2 tablespoons oil.

BAKE at 350[degrees] for 45 minutes. Combine cornbread, next 3 ingredients, and remaining 1 tablespoon olive oil. Sprinkle over vegetable mixture; bake 10 more minutes or until top is golden. Let stand 10 minutes before serving.

AFTERBURNERS

MAKES 6 APPETIZER SERVINGS

PREP: 20 MIN., BROIL: 14 MIN.

Serve with a spicy queso dip.

12 unpeeled medium-size fresh shrimp

12 jalapeno peppers

6 bacon slices, halved lengthwise

PEEL shrimp, and devein, if desired.

CUT a slit in each jalapeno pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper.

WRAP each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan.

BROIL 5 1/2 inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

BEST PINTO BEANS

MAKES 8 SERVINGS

PREP: 15 MIN.; COOK: 1 HR., 25 MIN.

1 pound fresh pinto beans, sorted and rinsed*

1 smoked ham hock

1 (10-ounce) can diced tomatoes and green chiles

1 (32-ounce) container chicken broth

1 green bell pepper, chopped

1 celery rib, chopped

1/2 onion, chopped

Dash of red hot sauce

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon black pepper

1 teaspoon Worcestershire sauce

Hot cooked rice

PLACE beans in a large Dutch oven, and add water to cover. Bring to a boil, and cook, uncovered, 30 minutes. Drain.