CONNESTEE COOKS! is a cookbook compiled of classic recipes from the myriad of chefs in residence at Connestee Falls. The book covers a wide range of meals, styles and ingredients. The culinary diversity is shared in recipes from the book posted regularly here on the Blog.
As autumn knocks on summer’s door, local farms near Connestee Falls are harvesting some of the very best – and most delicious – seasonal produce in all of North Carolina. At the Transylvania Farmer’s Market in downtown Brevard, you’ll find zucchini, tomatoes, mushrooms, peaches, sunchokes, melons and more, plus a variety of year-round staples like organic eggs, honey, dairy products and meats.
These recipes from our Connestee Cooks feature the Farmer’s-Market-best of what’s local and fresh right now.
For breakfast, try Dorothy Moreau’s delightful take on zucchini bread:
- 3 c. flour
- ¾ tsp. baking soda
- ½ c. sugar
- 1 c. chopped nuts
- 2 c. fresh, shredded zucchini
- 1 c. raisins
- 1 tsp. cinnamon
- 3 eggs
- 1 tsp. salt
- 1 c. oil
- 1 tsp. baking powder
Combine all ingredients except oil and eggs. Beat eggs into oil in a separate bowl and add to first mixture. Pour batter into greased and floured large loaf pan or 2 small loaf pans. Bake 1 hour at 350°.
Do lunch outdoors with this creative (and definitely not your mother’s) meatloaf recipe, courtesy of Arlene Weier:
- 2 lb. ground round
- 1 c. fresh bread crumbs
- 1 c. milk
- 2 large eggs
- 1 medium onion, diced
- 1 Tbsp. prepared horseradish
- 2 tsp. salt
- 1 tsp. allspice
- 1 tsp. dry sage
- 1 tsp. Worcestershire sauce
- ½ tsp. black pepper
- 3 hard-cooked eggs, shelled
- 2 Tbsp. butter
- ½ c. water
Place all ingredients, except hard-cooked eggs, butter and water, in a large mixing bowl. Mix with mixer or processor until well combined and texture is fine. Put half the meat mixture in a 9 x 5 x 3 loaf pan. Place the three eggs in remaining meat mixture and pat into a loaf shape. Dot with butter and pour just enough water over top to cover. Bake at 375° for 1 hour. Allow loaf to cool, pour off drippings and remove from pan. Refrigerate for 3 hours.
This is good anytime, but especially on a picnic. Serve cold, thinly sliced with plenty of whole-grain mustard. Serves 8.
Finally, make dinner a veggie adventure with Mary Drohan’s mouthwatering portabella burgers:
GRILLED PORTABELLA MUSHROOM BURGERS (with Fontina and Basil)
- 3 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 1 tsp. garlic, minced
- ¼ tsp. salt
- ¾ tsp. coarsely ground black pepper, divided
- 4 Portabella mushroom caps, stems removed (about 12 oz.)
- 1 c. shredded Fontina cheese or Romano or Parmesan mixed with Mozzarella
- ½ tsp dried oregano leaves, crushed
- 4 crusty rolls, split
- 1 Tbsp. fresh basil, chopped, or 1 tsp. dried basil
- Tomato and red onions, sliced (opt.)
Preheat grill or broiler. In a small bowl, whisk together lemon juice, olive oil, garlic, salt and ¼ teaspoon black pepper. Brush both sides of each mushroom with lemon juice mixture, using all of the dressing.
Place mushrooms on grill or broiler rack, rounded side up; cook for 3 minutes. Turn mushrooms stem side up; sprinkle with cheese, oregano and remaining ½ teaspoon black pepper. Continue cooking until mushrooms are tender and cheese is melted, about 3 minutes.
To serve, place each mushroom onto a roll and sprinkle with basil. Top with sliced tomato and red onion, if desired. Serve immediately. Serves 4.
Pick up everything you need to make these fabulous dishes at the Transylvania Farmer’s Market, located at the corner of Johnson & Jordan Streets in Brevard. You can also share your own market-inspired recipes in the comments section below! Find previous Connestee Cooks recipes here on the Reflections Blog.
SPECIAL EVENT: On Saturday, September 3rd the Transylvania Farmer’s Market will host its annual Farm Fair: A Family Event To Celebrate Local Agriculture. It’s free and includes a wide variety of vendors, educational booths, attractions, contests, drawings, produce tasting, face painting and activities for kids.