Our local farmers’ market opened a few weeks ago, so it was great to receive a review copy of Farm Fresh Southern Cooking: Straight from the Garden to Your Dinner Table. Author Tammy Algood, popular food personality and columnist, has put together a wonderful collection of recipes you can make with ingredients fresh from the farmers’ market, local produce stands, or your own garden.
This cookbook includes recipes for appetizers, soups, salads, sides, breads, entrees, desserts, and breakfast or brunch. There’s also a section with canning instructions at the end of the book.
You’ll find recipes like Caramelized Onion and Mushroom Triangles, Spiced Peach Chutney, Roasted Sweet Potato Soup, Eggplant and Sweet Onion Salad, The Best Southern Hash Browns, Blue Cheese and Bacon Coleslaw, Basil Biscuits, Fresh Chive Spoon Bread, Open-Faced Cajun Shrimp Sandwiches, Fresh Orange Pound Cake, and Southern Breeze Cantaloupe Limeade. There are full-color photos throughout the book, too.
I decided to try the Savory Zucchini Pie and was really happy with how it turned out! It’s an easy recipe that’s perfect for breakfast or brunch, and I always seem to have lots of zucchini around during farmers’ market season. This pie also has onions, cheddar cheese, and herbs to give it a great flavor. It’s made with baking mix, too, and I used a whole grain mix by Hodgson Mill® called Insta-Bake Whole Wheat Variety Baking Mix with Buttermilk. I really like the mix and the fact that it’s made with whole wheat.
I hope you get a chance to try this recipe out…it’s really good!
SAVORY ZUCCHINI PIE from Farm Fresh Southern Cooking
No need to worry about a crust with this pie. It forms its own, which means this is a quick company dish that can go from brunch to dinner. The zucchini can be shredded ahead of time to make stirring it together simple.
Makes 8 servings
- 2 cups shredded zucchini (you don’t need to peel the zucchini before shredding)
- 2 eggs, lightly beaten
- 1 white onion, peeled and chopped
- 3/4 cup all-purpose baking mix (I used Hodgson Mill® Insta-Bake)
- 3/4 cup shredded sharp Cheddar cheese
- 1/4 cup vegetable oil (I used non-GMO canola oil)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried sage
- 1/4 teaspoon paprika
Preheat the oven to 350˚F. Lightly grease a 9-inch pie plate and set aside.
In a mixing bowl, combine the zucchini, eggs, onions, baking mix, cheese, oil, salt, pepper, sage, and paprika. Blend well. Transfer to the prepared pie plate.
Bake 45 minutes or until a tester inserted in the center comes out clean. Cool 10 minutes on a wire rack before slicing and serving.
I love to buy fresh produce from the farmers’ market…especially tomatoes! What kinds of local produce do you like to buy?