Recipe Contest:
This summer, we teamed up with the Surry SPCA to host a recipe contest.

In order to enter, the contestants submitted a recipe that featured one of our summer products as the main ingredient (blueberries, sweet corn, yellow squash, butter beans, tomatoes, raw peanuts, cantaloupes, or watermelons.) The entries are listed below, along with some of the SPCA's summer market recipes. The SPCA prepared each dish, we did the taste-testing, and the WINNER IS..................

Patricia's Salsa:
1 large tomato diced small
1 med. to large Vidalia onion, diced small
1 jalepeno pepper, minced (or more depending on how hot you want salsa)
2 tbls. fresh cilantro, minced
2 cloves garlic, minced
2 tbls. lime juice
salt and pepper to taste
Mix all ingredients. Serve with corn chips or over fish or chicken.                         

Do Not Refrigerate.

This was a delicious recipe - very fresh - I personally ate the entire bowl - it was THAT good! Patricia will receive a gift certificate to use at our pumpkin patch/fall store during the Fall Season :) CONGRATS PATRICIA!

And thanks to everyone that participated! We had fun and enjoyed seeing the variety of recipes that were submitted :)


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Surry's SPCA hosts a market the 2nd Saturday of each month. They always sell the most scrumptious baked goods. Here are some of them~

Surry County S.P.C.A. Market in the Park Recipes:

Peanut Butter Shortbreads
½ cup butter, unsalted and softened
½ cup dark brown sugar
¼ cup peanut butter, creamy (made from our raw peanuts)
2 cups all purpose flour
Preheat oven to 300 degrees F. In a large bowl, combine all ingredients by hand until it resembles course meal. Press mixture into an ungreased 8” round pie type pan or decorative mold pan. With a fork , score and prick 8 decorative wedges in the dough. Bake for 1 hour, or until very lightly browned. Cut into wedges while warm. 8 cookies

Peanut Butter Cookies with Chocolate
1 cup butter
1 cup dark brown sugar
1 cup peanut butter, creamy (made from our raw peanuts)
1 egg
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 ounce chocolate chips
1 ounce unsweetened chocolate, coarsely chopped
Melt chocolates in the microwave at 50% power for one minute. Stir and if needed 30 at 50% until it is melted. Set aside
In a mixing bowl, cream butter and sugar until light and fluffy. Beat in the peanut butter, egg and vanilla. Thoroughly blend flour, baking soda and salt; gradually add to creamed mixture. Fold in chocolates. Refrigerate for 1 hour or until firm. Shape into ¾ inch balls; place on a cookie sheet 3” apart. With the bottom of a glass, press each ball into a cookie 1 ½ “ in diameter. Bake at 350 degrees for 15 to 18 minutes or until edges are lightly browned. Makes 40 cookies.


Blueberry Sweet Bread
1/2 cup butter, softened
1/2 cup sugar
2 eggs
2c. flour
1/2 cup milk
2 tsp. baking powder
Cinnamon sugar
Blueberries
Cream butter and sugar. Add eggs one at a time mixing well. Combine flour with baking powder. Add alternately to sugar mixture with milk. Beat well. Fold in blueberries. Pour into a greased, floured 6" by 4" round bread pan or a 81/2 by 41/2 loaf pan. Top with cinnamon sugar and bake at 350 for one hour.

Wicked Awesome Cookies
½ cup butter, unsalted
1 ½ cups white sugar
1 ½ cups dark brown sugar
4 eggs
2 ½ teaspoons baking soda
2 teaspoons vanilla
18-oz. peanut butter
6 cups oatmeal
2 cups chocolate chips
Preheat oven to 350o. Cream butter and sugars together in a large bowl. Add eggs and mix well. Add the remaining ingredients and combine will with a spoon. Do not use a mixer. The batter should be stiff and sticky.
Drop by large spoonfuls onto a greased cookie sheet. Bake 12 to 15 minutes.
Cool on a wire rack. Yield 6 to 8 dozen.


A FEW OF THE ENTRIES:
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Gail's Parmesan Grilled Corn on the Cob
8 ears corn on cob
1/2 cup or more good quality mayonnaise
1 cup shredded parmesan cheese
Chipotle chili powder
Salt and pepper
Bring 8 ears of corn to boil in a large pot of salted water.  Turn off heat and
let steam a few minutes.  Then put onto a hot grill just to get grill marks
(could totally skip the grilling).  While the corn is hot, use pastry brush to
brush with mayonnaise, roll in shredded parmesan cheese and lightly sprinkle
with chipotle chili powder. Add salt and pepper to taste.

Patricia's Salsa:
1 large tomato diced small
1 med. to large Vidalia onion, diced small
1 jalepeno pepper, minced (or more depending on how hot you want salsa)
2 tbls. fresh cilantro, minced
2 cloves garlic, minced
2 tbls. lime juice
salt and pepper to taste
Mix all ingredients. Serve with corn chips or over fish or chicken.
Do Not Refrigerate.

Christina's Lemon Blueberry Bread
1/3 cup melted butter

1 cup white sugar

3 tablespoons lemon juice

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 cup milk

2 tablespoons grated lemon zest

1 cup fresh blueberries

 2 tablespoons lemon juice

1/4 cup white sugar

 Preheat oven to 350 degrees F. Lightly grease an 8x4 inch loaf pan.

 In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, and blueberries*. Pour batter into prepared pan.

 Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.

 *Dust blueberries with flour before adding to prevent sinking.

Kimberly's Watermelon Juice: Liquify 4 cups seedless watermelon chunks in a blender. Strain out & discard the solids/pulp. Add a bit of honey to taste (may not be necessary if the watermelon is ripe and naturally sweet). Serve over crushed ice with mint garnish. Makes approximately 4 servings.

Mr. Billy’s Easy Butterbean Ice Cream
2 C butterbeans +water to just cover
½  cup +1 ½ cups sugar
2   12 oz. cans evaporated milk
1 can sweetened condensed milk
½ tsp. vanilla
Whole milk
Simmer butterbeans and ½ cup sugar in just enough water to cover until very tender.  At the same time heat one can of evaporated milk and 1 ½ cups sugar until sugar is dissolved.  Cool both of these mixtures.  In a food processor or blender puree the cooked butterbeans with just enough of the sugar water to make what looks like baby food.  Mix the butterbean puree, the cooled milk and sugar mixture, the other can of evaporated milk, the sweetened condensed milk and the vanilla and pour into your ice cream maker.  Add enough whole milk to bring it a little under the fill line (this really fluffs up).   Pack in quart containers and cure in the freezer for several hours.

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For directions on how to freeze blueberries, visit:
www.pickyourown.org