Time to set your Saturday morning alarms to 5:30, because the Tuscaloosa Farmer’s Market is up and running! Right now you can expect to find broccoli, lettuce, plums, onions, potatoes and greens, to name a few. And the warmer the months get, the more produce will be available.
The market is open on Saturdays from 6 a.m. to noon and is located near the Jack Warner Parkway and Lurleen Wallace intersection. The goods go fast, so make sure to get up in time. You can always be lulled back to sleep after a morning run to the market with visions of your very own sugared plums dancing in your head.
If the thought of all this delicious produce isn’t enough to have you salivating, these recipes should do the trick.
Iceberg Wedge with Bacon and Blue Cheese Dressing
Yield: 6 servings
Ingredients:
- 1 1/2 cups mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon coarsely ground black pepper
- 1 teaspoon hot pepper sauce
- 1 cup coarsely crumbled blue cheese
- Buttermilk (optional)
- 1/2 pound thick-cut bacon, cut crosswise into 1-inch pieces
- 1 large head of iceberg lettuce, cut into 6 wedges, each with some core attached
- 1/2 red onion, very thinly sliced
Directions: 1. Mix first four ingredients in medium bowl. Add blue cheese and stir until well blended.
2. If too thick, thin with buttermilk by tablespoonfuls to desired consistency. (Can be made one day ahead. Cover and chill.)
3. Cook bacon in large skillet over medium heat until golden brown and beginning to crisp.
4. Arrange lettuce on plates. Spoon dressing over. Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally. Garnish with red onion.
Onion Frittata
Yield: 4-6 servings
Ingredients:
- 8 large eggs
- 1/2 cup finely grated Parmesan
- 3 large fresh basil leaves, torn into pieces
- 3 large fresh sage leaves, minced
- 1 tsp. minced fresh rosemary
- 1/4 teaspoon kosher salt
- 1/8 teaspoons freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup thinly sliced onion
- 1/3 cup whole-milk ricotta
Directions:
1. Preheat oven to 400 degrees. Whisk first 7 ingredients in a medium bowl; set aside.
2. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low.
3. Stir in egg mixture. Spoon dollops of ricotta evenly over.
4. Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes.
5. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.
Mac and Cheese with Chicken and Broccoli (from Bon Appetit)
Yield: 6 servings
Ingredients:
- 1 pound skinless boneless chicken breasts
- Olive oil (for brushing)
- 2 heads of broccoli, cut into florets (about 5 cups)
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons all purpose flour
- 4 cups whipping cream
- 1 cup grated Fontina cheese (about 4 ounces)
- 1 cup grated cheddar cheese (about 4 ounces)
- 1 pound pasta shells, freshly cooked
- 1/2 bunch fresh chives, chopped
Directions:
1. Prepare barbecue (medium heat). Sprinkle chicken with salt and pepper. Brush both sides with olive oil. Grill until cooked through, about 6 minutes per side.
2. Dice chicken and set aside. Cook broccoli in medium pot of boiling salted water until crisp-tender, about 3 minutes. Set aside.
3. Melt butter in heavy large saucepan over medium heat. Add flour and cook 2 minutes, stirring constantly.
4. Gradually mix in cream. Bring to boil, reduce heat and simmer 10 minutes, stirring frequently.
5. Add both cheeses and stir until sauce is smooth. Season to taste with salt and pepper.
6. Add pasta, chicken and broccoli to sauce; mix well. Garnish with chives and serve.
Turnip Gratin (from Epicurious)
Yield: 6 servings
Ingredients:
- 2 tablespoons unsalted butter
- 2 1/2 pounds medium turnips, trimmed and left unpeeled
- 1 tablespoon chopped thyme
- 1/2 tablespoon chopped savory
- 1 1/2 teaspoons kosher salt
- Rounded 1/8 teaspoon cayenne
- 1 cup heavy cream
- 1 cup grated Parmigiano-Reggiano (use a Microplane)
- Equipment: an adjustable-blade slicer
Directions:
1. Preheat oven to 450 degrees F with rack in middle. Melt butter in an ovenproof 12-inch heavy skillet, then cool.
2. Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels.
3. Sprinkle with about a third of thyme, savory, kosher salt and cayenne. Make 2 more layers.
4. Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.
5. Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
Plum and Berry Summer Puddings
Yield: 6 servings
Ingredients
- 12 1/2-inch-thick egg bread slices
- 12 ounces red or purple plums (about 3 large), halved, pitted, each half cut into 6 slices
- 3/4 cup sugar
- 2 1/2-pint baskets raspberries (about 2 2/3 cups)
- 1 1/2-pint basket blueberries (about 1 1/3 cups)
- 1 teaspoon fresh lemon juice
- Sweetened whipped cream
Directions:
- Line six 3/4-cup custard cups with plastic wrap, leaving 3-inch overhang on all sides. Using 3-inch cookie cutter, cut out 1 round from each bread slice; reserve.
- Combine plums and sugar in heavy medium saucepan. Stir over medium-low heat until sugar dissolves and syrup forms. Simmer until plums are tender and translucent, stirring often, about 5 minutes.
- Add all berries; simmer until berries release their juices, stirring occasionally, about 5 minutes. Stir in lemon juice. Cool to room temperature.
- Arrange 2 cooked plum slices in bottom of each custard cup. Top plums in each with 2 tablespoons fruit mixture with juices, then 1 bread round. Top each with remaining fruit mixture with juices, dividing equally.
- Place 1 bread round atop each; press into fruit mixture to compact. Cover puddings tightly with plastic-wrap overhang. Place custard cups on baking sheet.
- Top cups with another baking sheet. Place several food cans on top baking sheet to weigh down. Chill overnight. DO AHEAD Can be made 2 days ahead. Keep chilled.
- Unfold plastic wrap from top of custard cups. Invert puddings onto plates. Remove plastic wrap. Spoon whipped cream alongside and serve.
