Some Farmers' Market Recipes

Farm recipes from Pushcarts and Stalls: The Soulard Market History Cookbook, by Suzanne Corbett.

Check the related story for the list of Farmers' Markets in Arnold, Jefferson County and St. Louis County.

Savory Sugar Snap Peas

• 1 pound sugar snap peas
• Kosher and fresh cracked black pepper to taste
• 1 tablespoon whole-grain mustard
• 1/2 teaspoon rosemary leaves
• 1 teaspoon marjoram leaves
• 1/2 teaspoon thyme leaves
• 1 cup sour cream
• 1/2 cup crisp fried and crumbled bacon
• 1/4 cup grated Parmesan cheese
• thyme sprigs for garnish

Wash and trim ends of sugar snap peas. Place in a steaming rack over boiling water; steam for 3 - 5 minutes, or until snap peas are tender. Remove from steamer, place snap peas in a nine-inch buttered baking dish; stir in mustard, rosemary, marjoram, thyme and sour cream. Sprinkle crumbled bacon and Parmesan cheese over top and place in a 400-degree oven to crisp and lightly brown cheese.  Serve garnished with fresh sprigs of thyme.  Makes 4 - 6 servings.

Charow’s Marinated Tomatoes

• 3 large tomatoes
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 clove garlic, minced
• 2 tablespoons chopped onions
• 1 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

Thickly slice tomatoes and place in a shallow serving dish.  In a small bowl combine olive oil, red wine vinegar, salt, pepper, garlic, onions, parsley and basil; whisk together until smooth. Pour over tomatoes, cover and chill for at 3 hours.

Stove notes: Tomatoes are best when fully ripe and allowed to marinate overnight.

Dutchman's Mixed Salad with Sweet Sour Dressing

• 4 cups salad greens, leaf lettuce, Boston bibb
• 2 red globe radishes, sliced
• 1 medium size white onion, thinly sliced

Dressing:

• 3 slices bacon
• 1 tablespoon cornstarch
• 1 cup milk or water
• 1/4 cup white vinegar
• 1/4 cup sugar
• salt and black pepper to taste
• 1 egg

In a large salad bowl, toss together the salad greens, radishes and white onion; cover and chill.   To make dressing, chop bacon and fry in a heavy skillet over a high heat until crisp; set aside.  In a bowl, combine the cornstarch, milk, vinegar, sugar, salt and pepper with egg and beat until smooth; slowly whisk mixture into the bacon drippings.  Cook over a medium heat until thick.  Pour hot mixture over the greens and serve.  Makes 4 servings.

Stove notes:  Dressing is wonderful tossed into fresh spinach. For an old-fashioned salad, try dandelion greens.

Editor's Note: Suzanne Corbett is an award-winning writer/producer and culinary teacher, but her passion is as a food historian. She has written for Better Homes & Gardens, and was the radio host of Hot Plates, which aired on KSLG. She is the author of the award winning, "Pushcarts & Stalls: The Soulard Market History Cookbook."