Phrases like "farm to fork" and "farm to table" are really trendy but only reinforce something that was once the norm during meal time. Eating what was fresh and in- season. Today on Deep South Dining we take a look at what is in-season with Robby Sullivan of the Mississippi Farmers Market (Jackson, MS) and talk with cookbook author Sheri Castle, who Carol calls the queen of vegetables. Also we hear from Robert St. John about the non-romantic side of growing your own produce.
Discussed This Episode:
Summer squash casserole
Judy reed, Greenville, MS
Ingredients:
- 2 pounds yellow summer squash
- 7 tablespoons butter
- 1 large onion, chopped
- 1 large clove garlic, chopped
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped (optional)
- 4 slices plain white bread, toasted
- 24 Ritz crackers, crumbed in food processor
- ½ pound sharp cheddar cheese, grated
- 4 large eggs, beaten
- ½ cup heavy whipping cream
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
Directions:
1. Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.
2. Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.
3. Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.
Baked Shrimp and Squash
Robert St. John
Ingredients:
- 6 cups Squash, cut into 1 /2-inch cubes
- 1/4 cup Clarified butter, canola oil or bacon grease
- 1 Tbl Garlic, minced
- 1 tsp Salt
- 1 tsp Pepper, freshly ground
- 1 Tbl Creole Seasoning
- 1/2 cup Green onion, chopped
- 3 cups Fresh Shrimp (36 – 42 count), peeled and de-veined
- 1/4 cup Clarified butter or canola oil
- 1 Tbl Old Bay Seasoning
- 1 Tbl. Garlic
- 1/2 cup Onion, medium dice
- 1/4 cup Red Bell pepper, medium dice
- 1/4 cup Green Bell Pepper, medium dice
- 4 Tbl Butter, cubed
- 1/2 cup Parmesan cheese
- 1 cup Cheddar cheese, grated
- 1 cup Sour Cream
- 1/4 cup Green Onion, sliced
- 1 Tbl Hot Sauce
- 1 cup Ritz Cracker crumbs, crumbled fine
- 1/4 cup Parmesan Cheese
- 2 Tbl Parsley, chopped
Directions:
(Preheat oven to 350 degrees.)
- In a large skillet, sauté the squash, butter, garlic, salt, pepper Creole seasoning and green onion over medium-high heat until the squash is cooked. Place squash in a colander and press out excess moisture with the back of a spoon (this is very important). Pour squash into a stainless steel mixing bowl; discard the drained liquid.
- In the same skillet sauté the shrimp, butter, Old Bay, garlic, onion, and bell pepper until the shrimp are pink and cooked through. Using a slotted spoon, transfer shrimp to the mixing bowl with the squash. Discard the excess liquid.
- Immediately add butter, Parmesan cheese, cheddar cheese, sour cream, green onion and hot sauce to the bowl with the hot shrimp/squash mixture. Gently stir until butter and cheeses are melted. Pour the mixture into a 9 x 13 casserole dish.
- Mix together the Ritz crumbs, Parmesan and parsley. Top casserole with the cracker crumb mixture and bake for 20 minutes or until bubbly.
Field Pea-Tomato Salad with Lemon Vinaigrette
By Sheri Castle, Chapel Hill, North Carolina
Active Time: 20 Mins
Total Time: 35 Mins
Yield: Serves 6
This gorgeous summer salad showcases peak-season tomatoes, fresh herbs, and lady peas, which remain creamy white or light green even after they have been cooked. A tangy vinaigrette brings all of these ingredients together to make one tasty dish. This salad is best served at room temperature immediately after it has been made, but you can cook the field peas in advance and store them in the refrigerator.
Ingredients:
VINAIGRETTE
- •1 medium shallot, finely chopped
- •1 tablespoon grated lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)
- •2 medium garlic cloves, finely chopped (2 1⁄4 tsp.)
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •1 tablespoon honey
- •1 teaspoon whole-grain Dijon mustard
- •1/2 cup extra-virgin olive oil
SALAD
- •2 cups shelled fresh field peas (10 oz.), rinsed
- •1 1/4 teaspoons kosher salt, divided
- •2 cups cherry tomatoes or grape tomatoes, halved lengthwise
- •3 tablespoons chopped fresh lemon balm, lemon verbena, or mint
- •2 tablespoons chopped fresh flat-leaf parsley
- •2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced
- •1/4 teaspoon black pepper
Hosted on Acast. See acast.com/privacy for more information.
