Prepared by Gayle Lewis | Photos by Jodi Miller

Farmers market produce is coming into its peak season, and now is the time to take advantage of the fresh, delicious taste of locally grown food. Ohio-grown produce has a lock on flavor since it spends less travel time getting from the field to your table. To find farmers markets in your area, visit OurOhio.org and click on the Buying Local Directory.

 

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Eggplant Sandwiches
    1     small eggplant, peeled, sliced into ½     inch thick slices
    1     tablespoon olive oil, or as needed
    ¼     cup mayonnaise
    2     cloves garlic, minced
    2     (6-inch) French sandwich rolls
    1     small tomato, sliced
    ½     cup crumbled feta cheese
    ¼     cup chopped fresh basil leaves

Salt eggplant slices and let them sit for 30 minutes to let the excess water drain. Blot with a paper towel. Brush eggplant slices with olive oil, and cook on grill or under broiler for 10 minutes, until tender and toasted. Split the French rolls lengthwise and toast. In a cup or small bowl, stir together the mayonnaise and garlic. Spread this mixture on the toasted roll. Fill the rolls with eggplant slices, tomato, feta cheese and basil leaves. Serve hot.

 

Submitted by Becky Kornmeier, Farmers’ Market Association of Toledo

Zucchini Casserole
    4     cups unpeeled,
        chopped zucchini
    ¼     cup chopped onion
    1     small box cornbread mix (Jiffy)
    ½     teaspoon salt
    1     egg
    1     cup grated cheddar cheese,
        set aside ½ cup

Preheat oven to 325 degrees. Combine all ingredients (less ½ cup cheddar cheese) and stir well. Pour into a greased 8-inch pan. Bake for 45 minutes. Sprinkle the second ½ cup grated cheddar cheese on top and bake an additional 15 minutes.

 

Submitted by Pauline Dill, Painesville


Delicious Baked Apple Rings
    8     firm apples with skin, such as red delicious
    3     tablespoons unsalted butter
    ½     cup sugar
    1     tablespoon cinnamon

Preheat oven to 350 degrees. Cut apples in 1-inch slices. Dip apples in melted unsalted butter. Place apple slices on a baking sheet or pan. Sprinkle lightly with cinnamon sugar mixture to taste. Bake uncovered 15 to 25 minutes until tender. The amount of butter and sugar will vary depending on how many and size of apples.

 

Submitted by Cynthia Bertleff, Oakwood

 

 

 

 

Mom’s Baked Vidalia Onions
    4     Vidalia onions
    4     tablespoons butter or margarine
    4     beef bouillon cubes

Preheat oven to 375 degrees. Skin and core onion (an apple corer works great). Place whole trimmed onion on a square of foil. Place butter or margarine in hole to a depth of half way. Place a beef bouillon cube in hole then finish filling with butter. Wrap each onion, keeping foil loose, and seal to keep juices in. Bake 45 to 60 minutes. Serve onion in foil to enjoy all the flavor.

 

Submitted by Lea Del Hurley, Huntsville

 

 

 

 

 

Herbed Tomatoes
      4     medium-size ripe tomatoes
        salt
      1     cup panko or other bread crumbs
      1     large clove garlic, minced
      ½     cup fresh, grated asiago or
        Parmesan cheese
      4     fresh basil leaves, minced
      2     tablespoons butter, melted

Preheat oven to 350 degrees. Slice tomatoes in half along the “equator” and remove seeds. Salt tomatoes lightly and drain, cut-side down on paper towels. Mix together crumbs, garlic, cheese, basil and butter. Spoon mixture into cut side of tomato halves. Bake on a baking sheet for 15 minutes. May then broil the tops to brown.

 

Submitted by Cynthia Bertleff, Oakwood

 

 

 

No-Cook Strawberry Jam
    2     cups crushed strawberries
        (approx.1 quart)
    4     cups sugar
    ¾     cup water
    1     box Sure Jell pectin

Stem and crush berries. Measure exactly 2 cups into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally. Mix water and Sure Jell in small saucepan. Bring to a boil on high heat, stirring constantly. Boil and stir 1 minute. Add to fruit mixture, stir 3 minutes or until sugar is dissolved. Fill five (1 cup) containers immediately to within ½ inch of tops. Wipe off top edges of containers. Cover with lids. Let stand for 24 hours. Store in refrigerator up to three weeks or freezer up to one year.

 

Submitted by Lea Del Hurley, Huntsville