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Listings of what's available at the farmers' markets and how to use the produce available.
June 09
Farmers’ Market Fresh: Cabbage and Pea Salad

Yesterday was another successful day at the Farmers’ Market! We had great vendors selling a variety of products. This week we had blackberries, jams, baked goods, Kettle Corn, and much more. Extension was also there with our weekly recipe and samples. This week we had Cabbage and Pea Salad.

Cabbage and Pea Salad web.jpg

The salad features cabbage from one of the vendors Wilma Kane of E & D Farms, peas, cucumber, green onion, and an oil and vinegar dressing. The salad is served chilled making it perfect for summer, and it only gets better with time as the flavors get a chance to meld together. It’s a beautiful and easy to make salad that will be perfect to bring to your next picnic or cookout.

Cabbage and Pea Salad

Makes 6 cups
Ingredients
4 cups thinly shredded cabbage
1 medium cucumber
½ cup chopped green onions
2 cups sweet peas
3 tablespoons olive oil or vegetable oil
3 tablespoons apple cider vinegar, or to taste
1 tablespoon sugar
Salt and black pepper to taste
 
Directions
1. Place shredded cabbage in large mixing bowl.
2. Cut cucumber (peeled or unpeeled) in half lengthwise, then slice thinly.
3. Add to cabbage cucumbers, green onions and peas. Toss lightly to combine.
4. In a separate bowl, whisk oil, apple cider vinegar and sugar.
5. Drizzle salad with dressing mixture.
6. Sprinkle with salt and pepper to taste.
June 06
Peas and Pasta for Dinner (with a Little Chicken Too!)

​Last week was opening day at the Bedford County Farmers' Market.  I purchased some sugar snap peas from one of the vendors.  I love peas, especially sugar snap peas.  Growing up my Dad had a garden and one of my favorite things was snacking on the peas while walking through the garden with him.  They were sweet and crunchy.  I still really love raw peas.  Sugar Snaps with their edible hull make a great addition to a vegetable tray or mixed into a salad.  However, with my peas from the market, I decided to make some pasta one night for dinner.

Lemon Chicken and Peas Pasta web.jpg

So some of my favorite flavors with peas are lemon and basil.  They're fresh and bright and make a lovely combination with the sweetness of the peas.  So for this dish I used dried basil on the chicken breasts and then a sauce of white wine, chicken broth, capers, garlic and lemon juice with peas and onion.  It's a lighter, fresher, lovely summer pasta for a quick meal or entertaining.

So come on out to the market on Thursdays at 2:30 - 5:00 p.m. at the Celebration pavilion in Shelbyville and see what treasures you can find for dinner!

Lemon Chicken and Peas Pasta

2 boneless, skinless chicken breasts, pounded flat and cut into 1/2" squares

kosher salt

black pepper

1/2 teaspoon dried basil

2 tablespoons olive oil, divided

1 onion, chopped

8 ounces sugar snap peas, strings removed and cut in half crosswise

2 cloves garlic, pressed or minced

1/4 cup white wine

1 cup chicken broth

1 1/2 tablespoons lemon juice

2 tablespoons capers, drained

1 tablespoon cornstarch mixed with a little water

4 ounces spaghetti, cooked

Sprinkle the chicken breasts with salt, pepper and basil.  Heat 1 tablespoon of the oil in a large skillet.  Add the chicken and cook just until cooked through.  Remove to a bowl.  Add remaining tablespoon of oil to pan and add onion.  Cook a few minutes until translucent.  Add the peas and garlic and cook for a minute.  Add the wine and cook until the wine has reduced to a tablespoon or so.  Add the chicken broth, lemon juice, capers and cornstarch and bring to a boil, cooking until sauce is lightly thickened.  Taste and adjust seasoning with salt and pepper.  Toss in the pasta and serve immediately.

June 05
The Farmers' Market is Open: 3 Reasons to Shop at Your Local Farmers' Market

Last Thursday, June 1, 2017, marked the opening of the Farmers’ Market! We have amazing vendors this season selling delicious produce, herbs, meat, and more! Bedford County Extension will also be there as a part of our Famer’s Market Fresh program. Every week we will have a new recipe featuring ingredients you can purchase fresh from the Farmers’ Market as well as samples.

Our first recipe was Blackberry Muffins, and everybody who tried a sample loved it! We will back next week with Cabbage and Pea Salad as the recipe! And, as usual, we will have free recipe cards for you to take with you! We will also have other free goodies as well as fun activities for children!

And, in case you were wondering why you should shop at the Farmers’ Market (other than all of the delicious and fresh foods), I have given 3 reasons why you should support your local Farmers’ Market.

Cabbage at the Farmers Market.jpg

1. Buying locally grown foods is more sustainable

Buying foods from the Farmers’ Market is more environmentally friendly than purchasing from larger chain stores. By purchasing foods from the Farmers’ Market, you help decrease the amount of fossil fuel it takes to ship in various produce from other regions.

2. You help support local farmers and small businesses

Buy shopping at the Farmers’ Market, you are also helping to support farmers’ businesses, which is important for the community’s economy.

3. The produce is in season

Produce that is in season tends to be richer in nutrients than those that are out of season and shipped in from other regions. Produce that has to be shipped in tends to lose some of its nutrients while in route, but, by purchasing the produce locally and in season, you are purchasing the food at its peak nutritional value.

The Farmers’ Market is open every Thursday from 2:30 PM-5:00 PM.  It is located on Celebration Drive under the pavilion. See you next week!

May 26
Roasted Beef for Father's Day

​Hello everyone!  My name is Ashley Hillsman, and, as you may or may not know, I am Bedford County Extension's 2017 Intern!  I am very excited to be here, and I am having a great time so far!  During my stay here, I will also be taking over the Seasonal Eating blog.  I will be posting weekly recipes featuring foods that are in season and available at the local Farmer's Market.  I am so thrilled to have this opportunity.  I love reading different blogs, and I am looking forward to starting my own one day.  So, this will be a great opportunity.

Ashley Hillsman with Roasted Beef Sandwiches.jpg

The recipe for this week's post is one that we were testing out for Ms. Whitney Danhof's newspaper article Seasonal Eating.  Since June is the month of Father's Day, Whitney wanted to create a recipe that would pay homage to all the Dads out there.  And what better way to do so than with hearty, filling Roasted Beef Sandwiches?  These roasted beef sandwiches will be a great, flavor filled meal to whip together for Dad this Father's Day.  He will love it for sure!

The sandwiches feature caramelized green bell peppers and onions on top of thinly sliced roasted beef round.  Toasted, golden French steak buns with a dab of Dijon mustard complete this flavor rich sandwich that the whole family will love.  I had a great time helping Whitney create this receipe, and I cannot wait to make it for my Dad for Father's Day!

Roasted Beef Sandwiches

1/4 teaspoon  black pepper
1 teaspoon  paprika
1 teaspoon  dry mustard
2 teaspoons  thyme
2 teaspoons  parsley
2 teaspoons  dried minced onion
1 teaspoon  garlic powder
1 teaspoon  kosher salt
3 tablespoons  vegetable oil, divided
2.5 pounds  eye of round roast
1  onion, cut in half and sliced
2  green bell peppers, sliced
1 tablespoon olive oil
1 tablespoon tomato paste
1 tablespoon  balsamic vinegar
1/2 teaspoon  salt
1/4 teaspoon  black pepper
1/2 cup  beef broth
6 crusty French steak rolls
Butter
Dijon style mustard


In a small bowl, combine black pepper, paprika, dry mustard, thyme, parsley, dry minced onion, garlic powder, kosher salt, and 2 tablespoons vegetable oil. Mix together until well combined and set aside. Heat about 1 tablespoon vegetable oil in a large skillet until hot.  Add the roast and brown on all sides. Remove roast to a rack in a roasting pan. Massage the spice mixture onto all side of the meat. Roast at 325 degrees until internal temperature of 135 degrees is reached, about 1 1/2 hours.

While the roast is in oven, add onion and peppers to the same pan the roast was browned in. Add olive oil, tomato paste, balsamic vinegar, salt, black pepper, and beef stock. Stir peppers and onions to evenly distribute ingredients. Bring liquid to a boil, then lower to a simmer. Let peppers and onions simmer on low heat for 45 minutes or so until softened and cooked down, stirring occasionally. Add a small amount of water to prevent burning, if necessary.

When the roast is done, let stand covered with foil for 10 minutes and then slice very thinly. Cut buns in half and spread with a little butter. Place buttered side down in a skillet or on a griddle over medium heat until browned. Remove and pile with beef and vegetable mixture, adding a little dijon mustard.

January 20
Sheet Pan Magic

​I was preparing a program for the Family and Community Education Clubs the other day and wanted to focus on something that was trending in the food world.  So Sheet Pan Dinners was the winner. 

Sheet pans are fabulous.  I have several that I use for baking and roasting.  Sheet pans have sides about 1" high and come in several sizes.  A full size pan is 18" x 26" which is too large to fit my oven, so I have half size pans which are 13" x 18".  There are also quarter size pans which are 9 1/2" x 13".  Choose a good heavy pan that will cook evenly without warping, usually in the 16-18 gauge range.  They are available in stainless steel or aluminum and can be non-stick or regular.  I have both but actually prefer the regular, aluminum pan and line it with some parchment paper or a silicone mat.

Sheet Pan Dinner Pork Chops with Molasses Sweet Potatoes and Cauliflower.JPG
Sheet pan dinners combine your main dish and vegetables on one tray that bakes in the oven or sometimes broils in the oven.  They are the ultimate one dish meal that keeps your flavors separate, unlike a slow cooker or casserole where they are layered and mixed together.  So you can flavor your potatoes with ranch dressing mix and your cauliflower with garlic and have a meal that seems like you slaved all day over it when actually it only took a few minutes to throw together before baking.

Because these meals bake in the oven, its a great way to make dinner in the winter.  One of my favorite recipes that I tested for the program was thick cut pork chops with sweet potatoes and cauliflower.  This meal is hearty and warming and full of comfort flavors.  One of my taste testers, County Director John Teague, said it was the best thing I ever made!  I used boneless pork chops that were about 1" thick, if yours are a little thinner, give the vegetables a little head start for 5-10 minutes or so.  The sweet potatoes are bathed in a molasses mixture that makes them sweet and wintry and the cauliflower is flavored with garlic and gets crispy on the top.  If you haven't tried roasted cauliflower, it is a must try.  The men who tested this recipe especially commented on how much they liked the cauliflower (surprise!).  

So pull out your sheet pan, heat up the oven and make an easy winter sheet pan dinner tonight.

Pork Chops with Molasses Sweet Potatoes and Cauliflower

3 small sweet potatoes, peeled and cut into 3/4" cubes
4 tablespoons olive oil, divided
2 tablespoons molasses
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
kosher salt, divided
1/2 head cauliflower, cut into 1" florets
1/4 teaspoon kosher salt
black pepper, divided
4 cloves garlic, pressed and divided
2 thick cut boneless pork chops (about 3/4"-1" thick)
1 teaspoon finely chopped fresh rosemary

In a medium bowl, toss together sweet potatoes, 1 tablespoon olive oil, molasses, ginger, cinnamon, cloves and a large pinch of kosher salt.  Pour onto one end of a parchment lined sheet pan and spread to a single layer.  Rinse bowl and toss together cauliflower, 1/4 teaspoon kosher salt,  a pinch of pepper and 2 cloves garlic.  Pour onto opposite end of sheet pan from the potatoes and spread in a single layer.  Sprinkle the pork chops with salt and pepper on both sides.  Place in center of sheet pan.  Mix together remaining tablespoon of oil, remaining 2 cloves garlic and rosemary.  Divide among the pork chops and spread over the top.  Place pan in a 400 degree oven for 30-40 minutes, until pork is cooked through and vegetables are tender.

 

January 13
It's Souper Time

​I always think of soups in January.  There is something so comforting about a steaming bowl that warms you to your toes.  Last week was perfect weather for soup as it was below freezing for the highs, gray and snowing.  This week its 70 degrees and not so much.  But no matter what the weather is doing outside, a bowl of soup for dinner with some crusty bread fits the bill.

Cheesy Cauliflower Bacon Soup.JPG

So the other day I made a creamy, fabulous cauliflower soup.  Like potatoes, cauliflower kind of takes on the flavor of what you put with it - so how about those traditional potato toppings of bacon, cheese and green onions?  Actually, this soup kind of reminds me of potato soup - that rich, creamy, filling goodness.

You start with bacon fried crispy and then saute a mirepoix (fancy for chopped onion, celery and carrots) in the drippings for a good flavor base.  Add in cauliflower and chicken broth (I make mine with water and chicken base) and then puree about 2/3rds of the mixture, leaving the remaining 1/3rd so it adds some texture to the soup.

Here's where it gets a little different - a trick from the Pioneer Woman's Cauliflower Soup - with a cheese sauce.  A basic roux with milk and medium Cheddar cheese cooked into a luxurious, creamy, thick sauce.  Stir it into the cauliflower mixture and wow!  Creamy, cheesy, bacony all in one bowl.

If this doesn't warm you up and fill you up then I don't know what else to do.  So take advantage of the cold and fill up with soup.

Cheesy Cauliflower Bacon Soup

6 slices bacon, chopped
1 small onion, chopped
3 stalks celery, chopped
15 baby carrots, chopped
kosher salt
black pepper
1 teaspoon dried thyme
1 small head cauliflower, cleaned and chopped
3 cups water
3 teaspoons chicken base
3 tablespoons butter
3 tablespoons flour
1 cup milk
1 cup shredded cheddar cheese
4 green onions, sliced

In a large stockpot or Dutch oven, fry the bacon pieces until browned and crisp.  Remove bacon to a paper towel, leaving the drippings in the pan.  Add the onion, celery, carrots, a pinch of salt, a pinch of pepper and the thyme to the drippings and saute until onions are translucent and vegetables are slightly softened.  Add cauliflower, water and chicken base.  Bring to a boil, reduce to a simmer, cover and cook until tender, about 30-45 minutes.  Meanwhile, in a smaller saucepan, melt the butter.  Whisk in the flour and cook for a minute.  Add the milk and cook until thickened, whisking often.  Add the cheese and stir until melted.  When the cauliflower is tender, blend about 2/3 of the mixture in a blender or food processor until smooth, being careful as it is hot.  Return blended mixture to the rest of the cauliflower and stir in the cheese sauce.  Adjust seasonings with salt and pepper.  Heat until hot through but do not boil.  Spoon into bowls and top with cooked bacon and green onions.


November 10
Brussels Sprouts Defeat the Bad Rap

​I hope you are still reading after putting Brussels Sprouts in the title of this post!  A lot of people say they don't like Brussels Sprouts.  But maybe its just because they haven't had them in the right recipe or preparation.  Maybe they have only had them as mushy boiled to death balls that are overcooked and bitter.

I was up in Murfreesboro last week doing a presentation for the Tennessee Association of Family and Community Education Clubs' state convention on "The Flavors of the Holidays".  There were about 80 people in my class and when I mentioned that we were going to start with Brussels Sprouts a collective moan resonated throughout the room.  You could hear their minds saying "PLEASE NOT BRUSSELS SPROUTS!".  But alas, by the end of the class several people came up to say they didn't think they liked this vegetable but loved the dish we tried and were going to make it at home.

So what was this miracle recipe?  Shaved Brussels Sprouts Salad.  Yes, raw, very thinly sliced shreds of Brussels Sprouts bathed in a warm vinaigrette with chewy, sweet dried cranberries, crunchy smoked almonds and bacon.  How yummy!

Shaved Brussels Sprouts Salad web.jpg
One of the keys to sprouts is not to overcook them and this recipe certainly solves that issue since they are raw.  Simply cut them lengthwise in half and lay down on the cut side.  Now slice as thinly as you can across the halves creating half moons.  Leave the last little 1/8" of the core as it is a little tough.  The shreds are slightly chewy and crunchy at the same time.

The next key is to sweeten the Brussels Sprouts slightly to counteract the bitter flavor.  If you are cooking the sprouts, a good way to do this is to caramelize the sprouts - either by roasting in the oven until browned or leaving in a skillet to get a golden brown outside and then covering and cooking until just tender. In this recipe we are adding a fall favorite, dried cranberries, which add a sweetness to the salad.

I think of this recipe as the Fall alternative to Spring's Broccoli Slaw.  So before you give up entirely on Brussels Sprouts, give this one a try.  I think you might just change your mind and help Brussels Sprouts defeat their bad rap!

Shaved Brussels Sprouts Salad

1/4 pound bacon, finely chopped
1/4 cup red onion, finely chopped
3/4 tablespoon spicy brown mustard
2 tablespoons red wine vinegar
1 tablespoon sugar
2 tablespoons olive oil
Pinch of salt and pepper
1/2 pound brussels sprouts, trimmed and thinly sliced
1/2 cup dried cranberries
1/4 cup coarsely chopped smoked almonds

In a medium skillet, cook the bacon until crisp and remove to a paper towel.  Leave 2 tablespoons of drippings in the pan.  Add the red onion and cook until softened.  Add the mustard, vinegar and sugar.  Whisk in the olive oil off the heat and season with a little salt and pepper.  In a large bowl, combine the Brussels sprouts and the cranberries.  Pour the warm dressing over the top and toss well.  Sprinkle with almonds and bacon just before serving.


August 23
Blueberry Salad or Dessert?

​Today I made a very familiar recipe.  Blueberry Salad hmm...or is it dessert? It's gelatin - that makes it a congealed salad, right?  Wait a minute it has pie filling - maybe that makes it a dessert, right?

Blueberry Pie Salad web.jpg

Actually it's a little bit of both!  This is on the menu of one of our favorite restaurants in Bell Buckle, Tennessee.  It is listed as a side dish but is sweet enough to suffice for dessert.  It also used to be on the regular menu side choices but now is extra...but we're willing to pay it because it is that good!

I made the homemade pie filling the other day (see post below) with this dish in mind as I had to take a salad to a pot luck.  The fresh blueberries in the homemade pie filling make the filling full of flavor and freshness and made this dish extra special, although you can use commercially canned pie filling if you don't have any blueberries or don't have time to make pie filling.

I always use black cherry gelatin with this but many recipes call for raspberry - either one will work.  Then it's simple - add in hot water to dissolve, pour in a can of pie filling and a can of undrained crushed pineapple and refrigerate.  When set, you top it all off with a frosting of cream cheese, sour cream, sugar and vanilla.  Sprinkle on some nuts for crunch and you have the beginning...or ending of a meal!  You decide.

P.S.  It also makes a great snack!


Blueberry Pie Salad

6 ounce package black cherry or raspberry gelatin
2 cups hot water
1 (16-ounce) can blueberry pie filling
1 (20-ounce) can crushed pineapple
8 ounces cream cheese, softened
8 ounces sour cream
1/2 cup sugar
1/2 teaspoon vanilla extract
1/2 cup chopped pecans, toasted

Combine gelatin with hot water and stir until dissolved.  Add pie filling and pineapple.  Pour into square casserole and refrigerate until set.  Combine cream cheese, sour cream, sugar and vanilla.  Spread over blueberry mixture.  Refrigerate until ready to serve.  Sprinkle with pecans.


August 17
Blueberry Bars

​Ok, so I've been on a blueberry kick lately.  I just got back home from my annual trip to Michigan, along the shores of Lake Michigan.  This is fruit country - sandy soil, sunshine mixed with rain, cold winters - perfect conditions for blueberries, cherries, peaches and apples.  In fact all kinds of produce grows well here.  We went further north up around Hart and New Era, Michigan where some of my mother's side of the family is from to meet friends for lunch.  The asparagus fields and the fruit orchards were absolutely beautiful on the rolling hills - a picture perfect scene on a perfect blue sky day.

So I ended up bringing back 10 pounds of blueberries.  I froze some for use later in the winter for crisps.  But I kept some out to make pie filling.  I have to make a salad for a potluck on Saturday, so I though I would make blueberry gelatin salad and it calls for blueberry pie filling - what could be better than using fresh blueberries to make a homemade blueberry pie filling?  So I took 7 cups of the blueberries and made a fresh blueberry pie filling.  Easy, peasy - berries, sugar, salt and cornstarch with some flavoring of cinnamon, nutmeg, lemon and butter.  I ended up with 3 pints which I put in the refrigerator for use later in the week.

Blueberry Crisp Shortbread Bars web.jpg

Since I only needed 1 pint for the gelatin, what could I do with the rest?  Make a pie obviously, but what else?  How about some bars with a shortbread crust and a topping like blueberry crisp (another favorite recipe for which I froze the rest of the berries)?  So I gave it a try and let one of my FCE clubs that was meeting at the office taste test for me.  The results - overwhelming approval!!  "Yes its a keeper!"  "This is delicious!"  "Where's the recipe!"

My first recommendation is to make some fresh blueberry pie filling - you can do this up to a week ahead of time and store in the refrigerator.  This can be used over crepes or pancakes, to top ice cream, spoon over cheesecake, make a pie, etc.  It is so good with such a rich, fresh flavor and color - no food coloring needed.  (p.s. - If you want to can your pie filling for use later in the winter, use a canning recipe that uses Clear Jel, which is much more stable than the cornstarch, at the National Center for Home Food Preservation.)

Then whip up these bars with some of the filling.  Summer fresh flavor in a great little snack or dessert.

Blueberry Pie Filling

1 1/2 cups sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons cornstarch
7 cups fresh blueberries
3 tablespoons lemon juice
2 tablespoons butter

In a large stockpot or Dutch oven, whisk together the sugar, salt, cinnamon, nutmeg and cornstarch.  Add about 2 cups of the blueberries and place over medium high heat.  Mash the blueberries slightly with a wooden spoon and stir until the sugar and juices combine.  Add the remaining blueberries and bring to a boil, cooking until thickened, stirring frequently.  Reduce heat and add lemon juice and butter, stirring to dissolve the butter.  Let cool completely.  Store in the refrigerator.

Blueberry Crisp Shortbread Bars

Crust:

1 cup flour
1/3 cup powdered sugar
1/8 teaspoon salt
1/2 cup cold butter, cut into cubes
1/2 cup pecans, toasted and chopped

2 cups (or 15 ounce can) blueberry pie filling

Topping:

1/2 cup flour

1/4 cup sugar
dash salt
4 tablespoons butter, melted
1/2 cup pecans, toasted and chopped

In a mixing bowl, whisk together the flour, powdered sugar and salt.  Add the butter and cut in with a pastry blender until crumbs the size of peas form.  Stir in the pecans.  Line a 9"x9" baking dish with parchment paper by cutting a long strip 9" wide and laying it in the bottom and up two sides.  Press the crumb mixture into the bottom of the lined dish to form a crust.  Pour the pie filling on top.  Whisk together the flour sugar and salt for the topping and pour in the melted butter and pecans.  Stir until mixture is evenly moistened and large crumbs form.  Sprinkle the crumbs over the top.  Bake at 350 degrees for 45-50 minutes, until the top is lightly browned.  Let cool.  Lift out of the pan with the parchment paper and cut into 16 squares.


July 23
Scones:  The Perfect Weekend Breakfast

​Many years ago I went to visit my Aunt Betty in Seattle, Washington.  My Mom has two sisters and each of the three sisters has one daughter.  We all met in Seattle for a girls week one year and had a fabulous trip visiting the San Juan Islands, the quirky flea market in Fremont, kayaking on Lake Union, brunch at the Space Needle and shopping at Pike's Place Market.  What a beautiful and interesting area of our country!

One thing I discovered on that trip was scones.  They sold a mix at the local market and my aunt made them for breakfast.  They were so good that we left with several packets of mix in our suitcases!

Blueberry Lime Scones web.jpg
Now I make these biscuit like wedges from scratch.  The scones are soft and tender and moist inside with a crunchy, browned exterior sprinkled with a topping of coarse sugar.  They're perfect for a weekend breakfast and easy to make as well. 

The great thing is that you can make the basic dough and then flavor it with anything you want.  At Christmas I love to make cranberry orange scones and country ham with maple butter is a treat!  Today it was fresh blueberries and lime.

To keep them tender use cold butter and cut in with a pastry blender and be sure not to overmix the dough - just mix until the dry ingredients are moistened.  If you don't have any coarse sugar on hand, just sprinkle with some granulated sugar.

Summer or winter, scones make the weekend special so give them a try.

Blueberry Lime Scones

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
Zest of 1 lime
1/2 cup butter, cold and cut into pieces
1 egg, lightly beaten
1/2 cup buttermilk
Juice of 1 lime
2 cupsfresh blueberries
2 teaspoons milk
1 teaspoon sugar, preferably coarse sugar

Combine flour, baking powder, baking soda, salt, sugar and lime zest in a large bowl.  Cut in butter with a pastry blender until mixture is crumbly, leaving some big lumps of butter.  Combine egg and buttermilk and add to flour mixture with the lime juice, stirring with a fork just until dry ingredients are moistened.  Gently stir in blueberries.  Put dough on a lightly greased baking sheet and pat into an 8 inch circle.  Cut into 8 wedges (do not seperate).  Brush with milk and sprinkle with 1 tablespoon sugar.  Bake at 400 degrees for 20 minutes or until golden.  Serve warm.

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 Links

 
 Photos
 UT Extension Bedford County Seasonal Eating Page
 Franklin Farmers Market
 Rutherford County Farmers Market
 Bedford County Farmers Market
 

 Favorite Seasonal Cookbooks

 

​Fresh from the Farm by Susie Middleton

Farm to Fork by Emeril Lagasse

Cooking through the Seasons by Cooking Light