While at the market, don't hesitate to ask for cooking suggestions when you buy something new. A few farmers even have their own recipe fliers or booklets.
Shirley Lewis of Lewis' Orchards, with a stall at Holliday and Saratoga streets offers this recipe.
Peach custard pie
10-inch pie shell, unbaked
1/2 cup sugar
3 tablespoons tapioca
2 eggs (3 if small) beat until broken
1 1/2 cups milk
3/4 cup sugar
1 teaspoon butter flavoring
1 teaspoon vanilla
3 cups sliced peaches
nutmeg to taste
Mix sugar and tapioca with peaches. Put in unbaked 10-inch pie shell. Blend remaining ingredients to make a custard and pour over peaches. Sprinkle with nutmeg. Bake at 425 degrees Fahrenheit for 8 minutes, then at 350 degrees for about 1 hour or until a knife comes out clean when inserted in the middle.
Note: Ms. Lewis recommends using a fork to pour through the peaches while pouring the custard.
This recipe is from another Holliday Street farmers market vendor, Irma Jones of Jones' Farm.
Makes two loaves.
1 cup oil
2 cups sugar
2 cups flour
1 teaspoon salt
2 teaspoons vanilla
2 cups very finely grated zucchini
1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped nuts or raisins
Mix all ingredients thoroughly. Grease and flour 2 loaf pans. Bake at 350 degrees Fahrenheit for an hour. Cool slightly and remove from pans. Cool completely before slicing.
The next two recipes are from "The Garden Variety Cookbook" by Sarah Schlesinger (Villard Books, 1992, $20).
Stir-fried shrimp and vegetables
Makes 4 servings.
3 tablespoons olive oil
1 scallion, minced
2 slices fresh ginger root, minced
1 clove garlic, minced
1 pound shrimp, shelled and deveined (or 1 pound scallops, cut into 1/4 -inch slices if large or cut in half if small)
3 cups sliced or diced vegetables (green bell peppers, tomatoes, peas, mushrooms, bamboo shoots, green beans, onion, bean sprouts, celery, broccoli, asparagus, water chestnuts, yellow summer squash)
1/3 cup low-salt chicken broth
2 tablespoons light soy sauce
1 tablespoon nonalcoholic wine or dry sherry
Heat 2 tablespoons olive oil in a wok or skillet over medium heat. Add scallion, ginger root and garlic. Stir-fry for 30 seconds. Add shrimp and stir-fry until they turn pink. Remove ingredients from wok and set aside.
Add remaining oil. Add vegetables. Stir-fry for 2 minutes. Stir in broth and heat quickly. Cook, covered, over medium heat until vegetables are nearly done. Return shrimp to wok or skillet and stir. Add soy sauce and wine. Stir to blend flavors. Serve.
Makes 4 cups.
2 fresh tomatoes, diced
1 green bell pepper, seeded and diced
1 medium onion, diced
2 cloves garlic, minced
2 teaspoons lime or lemon juice
1 teaspoon ground cumin
1 teaspoon ground oregano
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups crushed canned tomatoes
Combine fresh tomatoes, bell pepper, onion, garlic, lime juice, cumin, oregano, black pepper and cayenne pepper in a bowl and stir. Place mixture in a food processor or blender and process until well mashed. Return to bowl and stir in crushed tomatoes. Cover with plastic wrap and chill for 2 hours.
* Add 2 jalapeno peppers, seeded and finely chopped and 1/2 cup corn kernels.
* Add 1/2 cup chopped red bell pepper and 1/2 cup chopped green bell pepper.
* Add 3/4 cup diced carrot.
The remaining recipes are from "Cooking with Fruit" by Rolce Redard Payne and Dorrit Speyer Senior (Crown, 1992, $22).
Three melon summer soup
1 cup orange juice
1 1/2 cups cubed cantaloupe
1 1/2 cups cubed honeydew melon
1/3 cup lime juice
1/4 cup honey
2 tablespoons sugar
2 teaspoons fresh mint finely hopped, by hand
1 cup cubed watermelon, in 1/4 -inch pieces
2 cups chilled sparkling wine
In a blender or food processor, puree the orange juice, cantaloupe, honeydew, lime juice, honey and sugar. Pour into a bowl and stir in the mint, watermelon and wine. Cover and chill at least 2 hours before serving.
Peach salad with bacon
1/2 teaspoon ground cumin
1 teaspoon grated ginger
1/4 teaspoon salt
1/8 teaspoon cayenne pepper, or to taste
3 tablespoons lemon juice
2 tablespoons canola or other vegetable oil
2 tablespoons olive oil
1 small head red-leaf lettuce
1 bunch watercress
3 fully ripe large peaches (1 1/2 pounds total), peeled and sliced 1/2 -inch thick
pTC 4 slices bacon, fried until crisp and drained well (that's very important)
Beat together cumin, ginger, salt, cayenne, lemon juice, and oils. Place lettuce leaves on plates, distribute watercress sprigs over lettuce, add peach slices and crumble bacon over peaches. Dressing may be drizzled over or passed separately.