Each Saturday morning, shoppers converge on a farmers market offering the freshest in produce grown locally and throughout the region.

The Washington Harbor District Farmers & Artisans Market runs from 8 a.m. to noon, with vendors offering tomatoes, peaches, watermelons, okra, potatoes, corn, beans, cucumbers, squash and other mouthwatering, nutritious treats.

The market is held on East Main Street, near the North Carolina Estuarium.

Once shoppers carry their choice of produce home, there are dozens of ways to prepare delicious dishes for their families. Here are just a few ideas, courtesy the Washington Daily News’ PamlicoPantry collection of local fundraising cookbooks.

Enjoy!

 

 

PEACH DUMPLINGS

Linda Bryant

Piney Grove Baptist Church, Williamston

2 large peaches, peeled and quartered; 8 crescent rolls; 1 cup sugar; 1 cup water; 1 stick butter.

Topping: 1 teaspoon sugar; 1/2 teaspoon cinnamon.

Roll one quarter peach in each crescent roll and put into baking dish. Bring sugar, water and butter to a boil. Pour mixture over peach rolls. Sprinkle rolls with topping and bake at 350 degrees for 30 minutes.

 

EASY SCALLOPED POTATOES

Robin Adams Radcliffe

The Wilkinson Center, Belhaven

6 medium potatoes; 1 large Vidalia onion; 1 can cheddar cheese soup; 1 can water; salt and pepper to taste; 1/2 stick butter, melted.

Mix together soup and water. Slice potatoes and onion and layer in baking dish. Season with salt and pepper, then pour soup and water mixture over top. Pour butter over top and bake at 350 degrees for one hour.

 

CORN ON THE COB

Pamela Gunnin Burkart

Arts of the Pamlico

8 to 10 ears fresh corn; 3 to 4 quarts water; 1/4 to 1/2 cup sugar; 1 cup milk (at least).

Remove husks and silks from corn just before cooking. Combine water, sugar and milk in a Dutch oven. Stir to dissolve sugar. Bring water to a boil and add corn. Return to a boil and cook eight to 10 minutes until tender. Drain well. Serve immediately. Yield: eight to 10 servings.

 

OVEN FRIED OKRA

Wanda White

Bath Christian Church

1/2 cup corn meal; 1 teaspoon salt; 1/4 teaspoon pepper; 3 cups okra, sliced; 2 tablespoons salad oil.

Combine corn meal, salt and pepper. Cover okra in corn meal mixture. Spread oil in 15 x 10-inch pan; spread okra evenly on pan. Bake at 400 degrees for 30-40 minutes, stirring often.

 

WATERMELON & TOMATO SALAD

Bev Walker

First Presbyterian Church, Washington

2 1/2 cups seedless watermelon, cut in one-inch cubes or balls; 1 1/2 cups cherry or grape tomatoes, cut in half; 3 teaspoons sugar (or artificial sweetener to taste); 1/2 cup minced scallions or small red onion, quartered and thinly sliced; salt and pepper to taste; 2 tablespoons extra virgin olive oil; 2 tablespoons sherry vinegar (or 1/2 cup balsamic vinegar); 1/2 cup cilantro or parsley, roughly chopped.

Mix all ingredients together. Keeps for several days.

ROASTED VEGETABLES

Catherine Pfeiffer

Washington Pediatrics

Any vegetables in season; olive oil; salt and pepper.

Cut vegetables into cubes; toss with olive oil, salt and pepper. Roast at 400 degrees for 20-30 minutes or until golden brown or desired degree of doneness.

 

SQUASH FRITTERS

Midge Brown

Tri-Community Ruritan Club

2 medium squash, zucchini or yellow; 1 carrot, grated; 1 egg, beaten; 1/2 cup flour.

Mix all ingredients. Drop by tablespoon into 1/2 inch hot oil in skillet. Fry until golden brown. Turn as needed. Drain on paper towel and serve.

 

HOT & SWEET FREEZER PICKLES

Patsy Hassell-Garris

St. Thomas Episcopal Church, Bath

3 1/2 cups thinly sliced pickling cucumbers (about one pound); 1 medium onion, sliced and separated into rings; 2 jalapeno peppers, seeded and sliced; 3 large garlic cloves, pressed; 1 tablespoon salt; 1 cup white vinegar (15% acidity); 2 tablespoons water.

Combine cucumbers, onion, jalapeno, garlic and salt in a large bowl. Cook sugar, vinegar and two tablespoons water in a saucepan over medium heat, stirring until sugar dissolves. Pour mixture over cucumber mixture. Cover and chill 48 hours. Spoon evenly into six half-pint or three pint canning jars or freezer containers, leaving 1/2 inch of room at the top. Seal, label and freeze pickles eight hours or up to six months. Thaw in refrigerator before serving.

 

 

CHEESE FRIED ZUCCHINI

Opal H. Stallings

Old Ford Volunteer Fire Department

1/4 cup dry bread crumbs; 2 tablespoons grated Parmesan cheese; 2 tablespoons flour; 1 teaspoon salt; 2 medium zucchini, thinly sliced; 1 egg, beaten; 2 to 4 tablespoons oil.

Combine bread crumbs, flour, cheese and salt. Dip zucchini in egg and then coat with bread crumb mixture. Fry in hot oil in fry pan until golden brown and crispy. Drain on paper towels.