Sunday, July 20, 2008

Fun at the Farmers' Market

For the first time since I've lived in Indy (7 years in August), I ventured to the Broad Ripple Farmers' Market. There are tons of booths with all kinds of fruits, veggies, and baked goods, not to mention a ton of other neat stuff. To get my energy up to fight the crowds on the hunt for the best deals, I stopped by the Rene's Bakery stand to get a chocolate croissant. If you've never been to Rene's I highly recommend it, everything I've ever tried has been delicious.

After doing a lap to see what all the vendors were selling, I managed to do all of my shopping at one booth, lots of fresh fruits and veggies, which I used in the very fresh and yummy recipes below.

Green Beans & Potatoes

2 pounds fresh green beans (rinsed & trimmed)
5 red potatoes (cleaned & quartered, not peeled)
1/4 lb bacon, chopped
1/2 large onion, chopped fine
Salt and pepper to taste

Saute the onion and bacon in a dutch oven until desired crispness. Place green beans and potatoes in the dutch oven with just enough water to almost cover. Cover and bring to a boil. Turn down to medium and let beans cook slowly for 1 1/2 to 2 hours depending on how tender you want them.

Creamy Corn

4 cups fresh sweet corn cut from the cob or equivalent amount of frozen corn
1/2 of an 8oz tub chive and onion-flavored cream cheese
1/2 can (10 3/4 ounces) cream of celery soup
1/4 cup green pepper, diced
1/4 cup red pepper, diced
1/3 cup milk

Blanch corn in large saucepan of boiling water and drain. Add chive cream cheese, soup and green and red pepper. Stir in milk to thin the mixture and make it creamy. Warm over medium heat until the diced peppers are medium crisp.

Source: Indianapolis Woman Magazine

1 comment:

R. Mansfield said...

I've just linked to your recipe in our newest "Cast Iron Around the Web" feature at