Pick Cook Keep: Recipes
May's Crop of the Month Vidalia Onions:
Caramelized Onion Jam

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  • 3 Onions
  • 3 Tablespoons of Olive Oil
  • 1 Tablespoons of Butter
  • ½ Cup Georgia Sorghum
  • 1 oz Red Wine Vinegar
  • 2 Tablespoons Tamarind Paste
  • Salt and Pepper

1. Combine onions, oil, butter, and a pinch of salt in a pot over medium heat and caramelize for about 1 hour. You will need to continuously stir and lower the heat to keep from burning.

2. When onions are golden brown, add vinegar and honey and let reduce until thick.

3. Remove from heat, add tamarind, and season with salt and pepper.

April's Crop of the Month Blueberries:
Blueberry Vinagrette

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blueberries Arugula Salad with Pecans, Gorgonzola, Shallots & Blueberry Vinaigrette Dressing

  • 2 Tablespoons Georgia Sorghum
  • 1 pint Georgia Blueberries
  • 1 cup Red Wine Vinegar
  • 2 ½ cup Georgia Olive Farms Olive Oil
  • Salt and Pepper to taste

Method

1. In blender, mix sorghum, blueberries, and vinegar until smooth.
2. While mixing, slowly add oil until incorporated.
3. Season with salt and pepper.

For the salad, combine toasted pecans, crumbled gorgonzola, sliced shallots, washed arugula, whole blueberries, and the dressing. Finish by adding a touch of salt and pepper.

March's Crop of the Month Honey:
Honey Georgia Apple Salad

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honey
Spinach, Goat Cheese, Toasted Pecans & Honey-Cinnamon Dressing Honey-Cinnamon Dressing Recipe

  • 2 tbsp Georgia honey
  • ½ cup, cider vinegar
  • 2 cups, blended oil such as vegetable oil
  • 1 tbsp, ground cinnamon
  • 3 drops, vanilla extract
  • salt & pepper to taste

Method Mix dressing ingredients in mixing bowl.

February's Crop of the Month Wine:
Sapelo Island Clams

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wine

White Wine, Shaved Garlic, Country Ham Recipe

  • Blended Oil
  • Clams
  • Georgia white wine
  • Shaved garlic
  • Julienne vidalia onion
  • Julienne sweet pepper
  • Shaved country ham
  • Fresh thyme
  • Butter

Method In a small pot over medium heat, heat oil for 30 seconds. Add garlic, onions, & peppers. Sweat for 30 seconds. Add country ham & cook for 30 seconds. Add clams. Deglaze pot with white wine & cook covered until clams open. Add butter & thyme, season to taste. Serve with baguette.

January's Crop of the Month Greens:
Cooking Greens

green

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  • 1 Bunch Greens...Kale, Collards, Turnips
  • 3-4 Gallons Water
  • ¼ Cup Kosher Salt
  • 1 TBS Butter or Olive Oil
  • 1 Large Shallot, Minced
  • ¼ Cup water
  • Salt and Black Pepper

Method Remove leaves from stems Place water in large pot Heat water to a boil Add kosher salt Working in small batches, add greens to boiling water Once the water comes back to a boil, cook two-three minutes Remove greens from the pot and place on a cookie sheet tray Cool Remove excess moisture by squeezing the cooked greens Chop the greens At this point, greens can be put into a storage container for later meals

To Reheat Greens Heat butter or oil in a medium sauté pan Add shallots Add chopped greens Cook over medium heat till cooked through Season with salt and pepper Serve

December's Crop of the Month Pecans:
Arugula and Pecan Pesto

pecans

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  • 2 Cups Packed Arugula, Stems Removed
  • ½ Cup Pecans
  • ¼ Cup Grated Parmesan
  • 1 Garlic Clove, Crushed
  • Kosher Salt and Black Pepper
  • ½ Cup Olive Oil

Method Place arugula in food processor; pulse to chop. Add pecans, parmesan, garlic, and salt and pepper with food processor running.