Deep South Dining: Farm To Fork

Phrases like "farm to fork" and "farm to table" are really trendy but only reinforce something that was once the norm during meal time. Eating what was fresh and in- season. Today on Deep South Dining we take a look at what is in-season with Robby Sullivan of the Mississippi Farmers Market (Jackson, MS) and talk with cookbook author Sheri Castle, who Carol calls the queen of vegetables. Also we hear from Robert St. John about the non-romantic side of growing your own produce.

Discussed This Episode:Mississippi Farmers MarketEat Your Peas by Sheri Castle
Summer squash casserole

Judy reed, Greenville, MS

Ingredients:

2 pounds yellow summer squash7 tablespoons butter1 large onion, chopped1 large clove garlic, chopped½ red bell pepper, chopped½ green bell pepper, chopped1 jalapeño pepper, seeded and chopped (optional) 4 slices plain white bread, toasted24 Ritz crackers, crumbed in food processor½ pound sharp cheddar cheese, grated 4 large eggs, beaten½ cup heavy whipping cream1 teaspoon sugar1 teaspoon salt¼ teaspoon cayenne pepper

Directions:

1.   Heat the oven to 350 degrees. Butter a 2 1/2-quart baking dish. Cut the squash into 1/2-inch-thick slices. Cook in boiling, salted water until tender, about 10 minutes. Drain. Purée in a food processor.

2.   Melt 6 tablespoons of the butter over medium heat. Add the onion, garlic and peppers and cook until just tender. Meanwhile, crumb the toast in a food processor, melt remaining butter and toss together.

3.   Mix the squash purée, onions, peppers, garlic, cracker crumbs and cheese. Stir in the eggs, cream, sugar and seasonings. Blend well. Pour into the baking dish. Top with bread crumbs and bake until browned, about 40 minutes.

Baked Shrimp and Squash

Robert St. John

Ingredients: 

6 cups Squash, cut into 1 /2-inch cubes1/4 cup Clarified butter, canola oil or bacon grease1 Tbl Garlic, minced1 tsp Salt1 tsp Pepper, freshly ground1 Tbl Creole Seasoning1/2 cup Green onion, chopped3 cups Fresh Shrimp (36 – 42 count), peeled and de-veined1/4 cup Clarified butter or canola oil1 Tbl Old Bay Seasoning1 Tbl. Garlic1/2 cup Onion, medium dice1/4 cup Red Bell pepper, medium dice1/4 cup Green Bell Pepper, medium dice4 Tbl Butter, cubed1/2 cup Parmesan cheese1 cup Cheddar cheese, grated1 cup Sour Cream1/4 cup Green Onion, sliced1 Tbl Hot Sauce1 cup Ritz Cracker crumbs, crumbled fine1/4 cup Parmesan Cheese2 Tbl Parsley, chopped

Directions:

(Preheat oven to 350 degrees.)

In a large skillet, sauté the squash, butter, garlic, salt, pepper Creole seasoning and green onion over medium-high heat until the squash is cooked. Place squash in a colander and press out excess moisture with the back of a spoon (this is very important). Pour squash into a stainless steel mixing bowl; discard the drained liquid.In the same skillet sauté the shrimp, butter, Old Bay, garlic, onion, and bell pepper until the shrimp are pink and cooked through. Using a slotted spoon, transfer shrimp to the mixing bowl with the squash. Discard the excess liquid.Immediately add butter, Parmesan cheese, cheddar cheese, sour cream, green onion and hot sauce to the bowl with the hot shrimp/squash mixture. Gently stir until butter and cheeses are melted. Pour the mixture into a 9 x 13 casserole dish.Mix together the Ritz crumbs, Parmesan and parsley. Top casserole with the cracker crumb mixture and bake for 20 minutes or until bubbly.

Field Pea-Tomato Salad with Lemon Vinaigrette

By Sheri Castle, Chapel Hill, North Carolina

Active Time: 20 Mins

Total Time: 35 Mins

Yield: Serves 6

This gorgeous summer salad showcases peak-season tomatoes, fresh herbs, and lady peas, which remain creamy white or light green even after they have been cooked. A tangy vinaigrette brings all of these ingredients together to make one tasty dish. This salad is best served at room temperature immediately after it has been made, but you can cook the field peas in advance and store them in the refrigerator.

Ingredients:

VINAIGRETTE

•1 medium shallot, finely chopped•1 tablespoon grated lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)•2 medium garlic cloves, finely chopped (2 1⁄4 tsp.)•1/2 teaspoon kosher salt•1/4 teaspoon black pepper•1 tablespoon honey•1 teaspoon whole-grain Dijon mustard•1/2 cup extra-virgin olive oil

SALAD

•2 cups shelled fresh field peas (10 oz.), rinsed•1 1/4 teaspoons kosher salt, divided•2 cups cherry tomatoes or grape tomatoes, halved lengthwise•3 tablespoons chopped fresh lemon balm, lemon verbena, or mint•2 tablespoons chopped fresh flat-leaf parsley•2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced•1/4 teaspoon black pepper

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