The fresh produce and other goodies that can be found at nearby farmers markets are the beginnings of many a tasty springtime meal. Turn the page for just a few of the lip-smackin’ possibilities.
Homemade Dill Pickles
Easy to make & worth the wait.
You will need…
1 quart jar with a lid
2-3 pickling cucumbers (as many as you can fit in the jar)
5 sprigs of fresh dill
2-4 cloves of garlic, crushed and minced (we use 4)
3 tablespoons white distilled vinegar
1 tablespoons kosher salt, to taste
distilled or filtered water,
enough to top off jar
20 black peppercorns
1/2 tsp red pepper flakes, optional
Cut pickles into discs, spears, or sandwich slices and add to the jar with all ingredients except the water.
Once everything is in the jar, fill to the very top with distilled or filtered water and screw lid on very tightly. Shake the jar up to distribute flavors and leave on your countertop for 12 hours.
Shake again and turn upside down for another 12 hours, making sure the lid is screwed on tightly to avoid leakage.
After pickles have sat for a total of 24 hours go taste your creation – you won’t believe how good they are! Store in refrigerator and enjoy within a month for maximum freshness.
3/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon cayenne
1/2 cup whole milk
1 large egg
2 cups yellow corn kernels (roughly 2 ears)
Vegetable oil, for frying
Honey, for serving
In a large bowl, stir together flour, cornmeal, sugar, baking powder, 1 1/2 teaspoons salt, and cayenne.
Add milk and egg to flour mixture and stir together to create a batter. Add corn and fold to combine.
Heat 4 inches oil in a large heavy-bottomed pot or Dutch oven over high heat until a deep-fry thermometer reaches 375 degrees. Working in batches, using a small ice cream scoop or two spoons, drop batter by the tablespoon into the oil.
Cook, turning occasionally, until cooked through and deep-golden brown, 1 to 2 minutes; adjust heat as needed to keep oil temperature between 350 and 360 degrees.
Transfer fritters to a paper-towel-lined baking sheet. Season to taste with salt, and serve immediately with honey.
with Easy Texas Tartar Sauce.
1 (10 ounce) package shredded cabbage
1 cucumber, peeled and chopped
1 green or red bell pepper, chopped (optional)
1 large tomato, peeled and chopped
1 bunch green onions, chopped
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup white vinegar
salt and ground black pepper to taste
Combine cabbage, cucumber, bell pepper, tomato, and green onions in a large bowl.
Cook and stir sugar, vegetable oil, vinegar, salt, and pepper together in a saucepan over medium heat until sugar dissolves, about 5 minutes.
Remove from heat and allow to cool.
Pour marinade over vegetables and stir to coat.
Marinate slaw in the refrigerator for at least 2 hours.
Farmers Markets Near You
You’re just minutes away from farm-to-table freshness!
Braselton Farmers Market
Fridays 4 PM – 7 PM
Beginning in June
Grayson Farmers Market
Wednesdays 3:30 PM – 7:30 PM
June through September
Lilburn Farmers Market
Fridays 4 PM – 8 PM
June through August
Norcross Community Market
Saturdays 9 AM – 1 PM
June through August
Snellville Farmers Market
Saturdays 8:30 AM – 12:30 PM
June through October
Suwanee Farmers Market
Saturdays 8 AM – Noon (May 7 – Oct. 8)
Tuesdays 4 PM – 7 PM (May 10 – Aug. 7)
Thursdays @ The Hill and Outdoor Market
1st and 3rd Thursdays 6 PM – 8:30 PM
Beginning in April
Tucker Farmers Market
Thursdays 4 PM – 8 PM / May through December