You can make this yummy and good for you Greek Salad using all local, in season market ingredients from the Visalia Farmers Market! Give it a try and feel free to add or substitute your own favorite ingredients!
2 cups of cherry tomatoes, halved
1 small red onion, chopped
1/4 cup of olive oil
4 teaspoons of lemon juice
1 1/2 teaspoons of dried oregano
Salt and pepper to taste
1 cup of feta crumbled cheese
1 cup of pitted and sliced olives
HOW TO MAKE:
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad. Serve!
Do you have a favorite recipe you’d like to share? Let us know at email@example.com!
Recipe submitted by Mary Benton of Cherry Acre Ranch in Visalia for the 1989 Visalia Farmers Market Harvest Cookbook.
1 pound of okra, washed and sliced
1/4 cup sweet peppers, chopped
Salt and pepper, to taste
1/4 cup flour
1/4 cup cornmeal
1/4 cup vegetable oil
Fresh sliced tomatoes
How to Make:
Heat oil in 10 skillet with cover. Mix in order: Sliced okra, peppers, egg and seasonings. Mix well. Add flour, mix again. Add cornmeal, mix again until well coated.
Place coated okra in hot oil, pat out until bottom of pan is covered. Place cover on skillet and fry over medium heat until golden brown underneath. Remove cover and turn okra. Leave cover off and continue cooking until golden brown on underneath side again. Remove from pan and drain on paper towels. Serve with fresh sliced tomatoes.
Family recipe from Rod and Velda Pomp at Ciera Farms. Veldas mother entered this recipe in the 1940s Kansas State Fair!
1/2 cup oil
1 cup sugar
1 cup persimmon pulp
1 teaspoon baking soda
1/2 teaspoon nutmeg
1/2 teaspoon clove
1/2 teaspoon cinnamon
2 cups flour
1 cup nuts, raisins, and dates
How to Make:
Cream the oil, sugar, egg, pulp and baking soda.
Sift in flour and spices. Add the nuts, raisins and dates to the mixture. Drop from the spoon onto a greased cookie sheet.
Cook in the oven at 350 degrees for 18 to 20 minutes.
Recipe submitted by Marilyn Perry of Tulare for the 1989 Visalia Farmers Market Harvest Cookbook.
1/3 cup milk
1 teaspoon melted shortening
1 cup flour
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup diced cherries
1/2 cup diced peaches
How to Make:
Place egg, milk and shortening in a mixing bowl. Stir flour, sugar, baking powder and salt together into mixing bowl and stir until thoroughly mixed. Stir in the fruit. Drop mixture by spoonfuls into deep fryer, at 365 degrees and fry until golden brown, about 2 minutes. Drain on a paper towel.