Before summer comes to an end (can you believe it’s almost August?!), head to one of the Lowcountry’s fabulous Farmer’s Markets for some of freshest Southern produce you can find. Then, we’ve got some fantastic recipes for everything from watermelon and summer squash to peppers and blueberries to celebrate the end of summer seasonal foods in a big way!
Blueberry Cobbler from Blue Pearl Farms
1/2 cup sugar
2/3 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
2 cups blueberries
Preheat the oven to 350 degrees, and melt 2 tablespoons of butter in a 1-1/2 quart casserole. Mix together first four ingredients. Quickly stir in milk and blueberries. This is a quickbread, so once the liquid meets the dry ingredients, the rising begins to happen and you want to have the cobbler in the oven as fast as possible after they get wet. Place in casserole and bake 350 degrees for 40 to 45 minutes. Great with ice cream or just a little heavy cream poured on top.
Yellow Squash and Potato Soup from Thornhill Farm
3 yellow summer squash, cut into 2-inch pieces.
1 pound red new potatoes, peeled and cut into 1-inch dice
4 cups chicken broth
3 tablespoons unsalted butter, cut into small pieces
3 tablespoons chopped fresh dill
Salt and freshly-ground black pepper to taste
1 scallion, white bulb and 3 inches of green, thinly sliced on the diagonal, for garnish
Place potatoes and squash in a large soup pot. Add the broth and bring to a boil. Reduce the heat, cover and simmer until the squash is tender, about 20 minutes. Add the butter, 1 tablespoon of the dill and salt and pepper. Puree the soup in a blender or food processor until smooth. (Note: be careful blending hot soups – you may want to allow the soup to cool a bit.) Return soup to the pot and heat through, stirring in remaining 2 tablespoons of dill. Sprinkle with scallion just before serving.
Roasted Peppers from Mount Pleasant Farmer’s Market
Place your peppers (preferably red, orange, or yellow) on an aluminum foil-lined baking sheet. Pop in the oven for 20-25 minutes at 450 degrees. Once they’re soft to the touch and slightly charred (not blackened!) remove and allow to cool on the baking sheet. Peel back off the outer skin (this should be easy if you roasted them long enough) and slice into thin strips. Place in a bowl with a teaspoon of kosher salt, a tablespoon or two of olive oil, and 1-2 cloves of raw garlic, whole. Like many things, these are best with time. Give the peppers a chance to tangle with the garlic – overnight is ideal.
Baked Stuffed Peaches from Big Smile South Carolina Peaches
6 ripe peaches
1/2 cup sugar
2 egg yolks
1/2 lb. almond macaroons, crushed.
Peel and halve peaches; scoop out about 1 teaspoon of the center pulp of each half. Mash pulp; mix with sugar, crushed macaroons and egg yolks. Place halves close together, cut side up, in greased baking dish, about 8 x 12. Spoon macaroon mixture into center of each. Bake in a slow oven (300 degrees) for 30 minutes, or until peaches are tender.
Shrimp Watermelon Sate from the National Watermelon Promotion Board
1/2 cup seasoned rice vinegar
1/2 cup chunky peanut butter
1 teaspoon minced fresh garlic
1 tablespoon minced fresh ginger
1 teaspoon soy sauce (or to taste)
Dash hot pepper sauce (or to taste)
16 jumbo shrimp, cleaned, poached and chilled
16, 2-inch cubes seedless watermelon
1 serving fresh basil leaves or baby romaine leaves for garnish
Slowly blend the seasoned rice vinegar into the peanut butter until completely blended. Stir in the garlic, ginger and soy sauce until mixed well. Season with hot pepper sauce to taste. Pour all but 2 tablespoons of the dressing over the shrimp and toss to coat them well. Chill for 1 hour. To serve, alternate shrimp and watermelon cubes on 4 skewers and baste with the remaining dressing. Serve over fresh basil leaves or romaine leaves.
What is your favorite summer produce? Let us know what you think of our recipes and please share any other great summer recipes you’ve found on our Facebook page. Have a great end of summer!