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Pick Cook Keep Recipes

Recipes for 2015

September's Crop of the Month: Apples
Apple + Vidalia Onion Relish

Makes 1 Quart

Ingredients:

  • 2 Tablespoons Olive Oil
  • 3 Vidalia Onions, Diced
  • 3 Garlic Cloves, Minced
  • 1⁄2 Cup Light Brown Sugar Sugar
  • 1/3 Cup Apple Cider Vinegar
  • 1⁄2 Teaspoon Ground Cumin
  • 1⁄4 Teaspoon Ground Ginger
  • 1⁄4 Teaspoon Ground Cinnamon
  • 3 Apples, peeled, cored and diced (Preferably Granny Smith)
  • 1⁄2 Cup Golden Raisins
  • 2 Tablespoons Apple Jelly
  • 1⁄4Teaspoon Kosher Salt 

Method:

1) Heat oil in a large nonstick skillet over medium high heat.

2) Add onions, garlic and sugar; cook, stirring occasionally, 15-20 minutes or until caramelized.

3) Stir in vinegar, cumin, ginger and cinnamon; cook 5-7 minutes.

4) Add apples and raisins; cook 3-5 minutes.

5) Remove from heat and stir in jelly and salt. 

 


 

August's Crop of the Month: Tomatoes

Green Tomato Chow Chow

Makes 2 Quarts

Ingredients:

  • 5 Cups Green Tomatoes, Diced
  • 1⁄2 Cups Vidalia Onions, Diced 
  • 2 Cups Red Bell Peppers, Diced
  • 1⁄4 Cup Kosher Salt
  • 2 1⁄2 Cups Apple Cider Vinegar
  • 1 Cup Light Brown Sugar
  • 1 Tablespoon Yellow Mustard Seed
  • 1 Tablespoon Garlic, Minced
  • 1 Teaspoon Celery Seed
  • 1⁄2 Teaspoon Red Pepper Flakes 

Method:

1) In a large, heavy bottomed saucepan, combine vinegar, salt, sugar, mustard seeds, celery seeds and spices bring to boil. 

2) Add tomatoes, onions and peppers and simmer for 5 minutes Cool to Room Temperature and store in refrigerator. 

3) You may also preserve in sterilized jars using canning instructions found on jar’s package. 

 

July's Crop of the Month: Peaches

Peach and Tomato Gazpacho with Cucumber-Herb Yogurt

 

Makes 6 cups to serve 6

 

Ingredients:

  • 4 large peaches, peeled, pitted and quartered (about 2 cups)
  • 2 large tomatoes, cored and quartered (about 4 cups)
  • ½ sweet onion, coarsely chopped 
  • 3 tablespoons apple cider vinegar
  • Coarse kosher salt and freshly ground white pepper
  • 1/3 cup plain 2 percent Greek yogurt
  • ¾ cup finely diced peeled English cucumber (about 3 inches)
  • 2 tablespoons chopped fresh marjoram or chives, plus more for garnish
  • 1 garlic clove, very finely chopped
  • Best-quality extra-virgin olive oil, for garnish (optional)
  • ¼ peach, pitted and thinly sliced, for garnish

 

Method:

 

1) Combine the quartered peaches, tomatoes, onion, and vinegar in the bowl of a food processor fitted with the metal blade. Season with salt and pepper. Puree until smooth. Transfer to a sealable container and refrigerate until cold, about 1 hour. (Take the time to chill the serving bowls at this time, as well.)

 

2) Place the yogurt in a medium bowl. Add the cucumber, chives, and garlic and stir to combine; season with salt and pepper. Cover and refrigerate until ready for use.

 

3) When ready to serve, taste and adjust the soup for seasoning with salt and pepper. (Chilling dulls the seasoning so it may need to be adjusted.) Ladle the chilled gazpacho into the chilled bowls. Spoon about 2 tablespoons of the cucumber-yogurt mixture into the center. Garnish with a peach slice and a sprig of marjoram. Drizzle over a few drops of extra-virgin olive oil. Serve immediately.

 

Peach and Tomato Gazpacho 

Calories 66 Fat .7 g Carbs 14 g Fiber 3 g Protein 3 g

 

Cucumber-Herb Yogurt 

Calories Fat .1 g Carbs .6 g Fiber .1 g Protein .6 g

 


June's Crop of the Month: Blueberries

Blueberry-Banana Muffins

Serves: 12

Ingredients: 

  • 2 cups whole wheat pastry flour 
  • 2/3 cup sugar
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1 large egg
  • 2 ripe, medium bananas, mashed 
  • ½ cup plain 2 percent Greek yogurt 
  • ¼ cup canola oil
  • ½ cup low-fat buttermilk
  • 1 pint fresh blueberries

 

Method:

1) Preheat oven to 325°F. Grease a 12-cup muffin pan generously with nonstick cooking spray, including the top surface.

2) In a medium bowl, combine the flour, sugar, salt, ginger, and baking soda. In a small bowl, whisk together the egg, bananas, yogurt, oil, and buttermilk. Stir the wet ingredients into the dry ingredients just until moistened. Using a rubber spatula, gently fold in the berries.

3) Divide the batter evenly among the prepared cups (the batter will come to the top of the cups). Bake until a toothpick inserted near
 the center comes out clean, about 30 minutes, rotating pan halfway through baking. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Store in an airtight container for up to 4 days.

Calories 184 Fat 6 g Carbs 31 g Fiber 3 g Protein 4 g

 

May's Crop of the Month: Strawberries

Georgia Strawberry Vinaigrette

recipe by: Chef Roberto Leoci

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Serves: 6

Ingredients:

  • 2 cups fresh Georgia strawberries
  • 1/4 cup Georgia olive oil
  • 2 tbsp. honey
  • 3 tbsp. balsamic vinegar
  • 1 tbsp. lemon juice
  • 1/2 tbsp. Dijon mustard
  • 1 tbsp. chopped fresh basil
  • 1 clove garlic
  • salt and pepper to taste

Method:

Add fresh strawberries and garlic clove to a blender, pulse, then add mustard and slowly add olive oil. Continue by adding each additional ingredient one at a time (champagne vinegar, honey and lemon juice) Finish by folding-in fresh chopped Basil. Salt and Pepper to taste. Great on salads, cheese boards or favorite ice cream or chocolate! 

 

April's Crop of the Month: Onions

Vidalia Onion Relish Slaw

recipe by: Chef Roberto Leoci

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Serves: 6

Ingredients:

  • 1 cup shaved Vidalia onions
  • 1/2 cup julienned red bell peppers
  • 1 cup chopped white cabbage
  • 1 cup chopped red cabbage
  • 2 shaved medium carrots
  • 1/2 apple cider vinegar
  • 2 tbsp. Dijon mustard
  • pinch salt and pepper
  • horseraddish to taste

Method:

In a large bowl add shaved onion, chopped white cabbage, red cabbage, then add shaved heirloom carrots, julienned red pepper and apple cider vinegar, dijon mustard, salt & pepper, horseradish to taste, refrigerate overnight. This relish is great on any burger or seafood, a great compliment to any dish. 


March's Crop of the Month: Collard Greens

Collard Greens Salad with Appple Cider Vinaigrette

recipe by: Chef Jennifer Booker

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Serves: 4

Ingredients:

  • 1 bunch collard greens, washed
  • 1/2 cup Pecan oil
  • 1 tsp. sea salt
  • 1/4 cup apple cider vinegar
  • 1 small onion, sliced
  • 3 cloves raw garlic, minced
  • 1 tsp. red pepper flakes
  • ½ tsp. black pepper

Method:

De-stem and chop the collard greens into long strips.  Place strips in a large bowl. Pour Pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated.  Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper. Pour apple cider vinegar dressing over the collard green strips.  Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.  Serve chilled or room temperature.


February's Crop of the Month: Honey

Honey & Lime Chicken Strips

recipe by: Chef Jennifer Booker

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Serves: 4

Ingredients:

  • 2 tbsp. balsamic vinegar
  • 1 tbsp. Georgia honey
  • 1 tbsp. minced fresh ginger
  • 1 jalapeño, finely chopped
  • 1 tsp. ground cumin
  • 1/4 teaspoon cayenne
  • 1 tbsp. salt
  • 1 tsp. cracked black pepper
  • 2 tbsp. Pecan oil
  • 2 tbsp. fresh lime juice
  • 3 tbsp. grated lime zest
  • 2 large chicken breasts
  • 2 tsp. sugar
  • 2 tbsp. fresh lime juice
  • Lime wedges, for serving

Method:

Preheat the electric grill to 400°.  In a large bowl, whisk together the vinegar, honey, ginger, jalapeño, cumin, cayenne, salt, pepper, Pecan oil, lime juice, and 2 teaspoons of the lime zest.  Cut the chicken breasts into 1-inch strips, add it to the bowl and toss.  In a small bowl, mix the sugar with the remaining lime zest.  Add the chicken to the grill and cook until golden brown, about 1o minutes; turning after 5 minutes. Remove from the grill and sprinkle with the lime sugar.  Serve the chicken with any remaining lime sugar and fresh lime wedges. 


Recipes for 2014

August's Crop of the Month: Nursery Crops

Basil Pesto

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Serves: 8

  • 2 Cups packed fresh basil leaves
  • 1/3 Cups olive oil
  • 3 tbl pine nuts, toasted
  • 1/2 tsp minced garlic
  • Sea Salt
  • Freshly ground black pepper
  • 1/4 Cup freshly grated Parmesan cheese

Method:

1. In a large pot of salted boiling water, blanch basil leaves for 3 seconds then shock ice water to stop cooking, squeeze out all the water.
2. In a blender puree garlic, olive oil, a pinch of sea salt oil. When smooth add basil & puree until just pureed, be careful & don’t puree too long or you will add heat & compromise color and flavor
3. Fold in parmesan & serve.
 


April's Crops of the Month: Strawberry and Tomatoes
Baked Tomatoes

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Serves: 8

  • 1/4 Cup melted butter
  • 1/4 Cup extra virgin olive oil
  • 3 large tomatoes, sliced in 1-inch rounds
  • 1 tablespoon chopped fresh basil
  • 1 teaspoon chopped fresh rosemary
  • 2 large cloves garlic, minced
  • 1/4 teaspoon red chili pepper
  • 1 pinch sea salt

PREHEAT OVEN TO 350 DEGREES
 

METHOD: Butter the sides & bottom of an 8x8x2-inch baking dish. In a large bowl, combine the olive oil, tomatoes, basil, thyme, rosemary, garlic, chili flakes, & salt and pepper. Toss to coat the tomato slices evenly. Layer the tomatoes in the baking dish & be sure to scrape any oil & herbs left in the bowl into the dish.

Baked uncovered for 20 to 30 minutes, or until the tomatoes are bubbly and lightly browned on top. Enjoy with fresh baked bread or over white rice.


Strawberry Arugula Pizza

Download a copy of the recipe.

Ingredients:

PIZZA DOUGH
Raw dough, flour On a well-floured surface roll out dough and stretch to desired thickness and shaped Preheat oven to 400 degrees and bake until cooked through and golden brown.

GOAT CHEESE SPREAD

  • 1.5 Cups Belle chevre montrachet-style goat cheese
  • 1 TBSP minced, fresh herbs
  • 1 tsp minced garlic
  • 2 TBSP georgia olive farms extra virgin olive oil salt and pepper

Combine ingredients until mixture is smooth

TOPPING

  • 1 Cup sweetwater growers living arugula
  • 1 Cup miles berry farm strawberries, sliced

BALSAMIC REDUCTION

ASSEMBLY:

Spread the goat cheese mixture evenly over the cooled pizza dough. Top with the arugula & strawberries. Lightly drizzle with the balsamic reduction. Slice as desired and enjoy!


Recipes for 2013
September's Crop of the Month Apples:
North Georgia Apple, Peach, and Pecan Tart

Download a copy of the recipe.

Download a copy of the recipe for Sorghum Citrus Vinaigrette. 

Watch how to make this dish. 

Serves: 8

  • 1 Cup white balsamic vinegar
  • 1/2 Cup turbinado sugar
  • 1/2 Cup pomegranate juice
  • Bring ingredients to a boil over-medium heat and reduce to 1/4 cup. Cool completely before using.

 

Pastry Dough:

*refrigerated premade pie crust can be substituted

 

TO BUILD

Sorghum – Citrus Vinaigrette


June's Crop of the Month: Watermelon
Watermelon, Feta, & Herb Salad

watermelon, feta & herb salad

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Watch how to make this dish.

  • 1¼ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon sugar
  • 7 tablespoons cold unsalted butter, cut into chunks
  • 3 tablespoon cold water
  • 1 large egg, beaten + 1 tablespoon water
  • 1 cup dark brown sugar
  • 4-5 medium Georgia grown apples, like Honey Crisp, Gala, and Granny
  • Smith, peeled, cored and cut into ½ inch thick slices
  • 1 cup dried peaches
  • 2 cups water
  • 2 tablespoons sugar
  • ½ cup toasted Georgia pecans, chopped
  • ¼ cup powdered sugar

 

1. Brush bread with olive oil and toast till golden brown and crispy, break into shards.
2. Remove rind of melon and cut into 1 inch cubes, you will need 7 cubes per salad, the rest can be reserved for other purposes.
3. Spread clabbered cream on plate.
4. Top with watermelon cubes in a jumbled row, like a broken down country wall.
5. Season watermelon with a pinch of salt and fresh cracked pepper.
6. Distribute herbs over the watermelon, tear the mint into small pieces as you are distributing.
7. Spoon over the vinegar and olive oil.
8. Spread the shards of toast around the melon.
9. Add a small amount of Cayenne sauce to your liking.

Clabbered Cream 1 qt heavy cream 1 tbl buttermilk Combine both in a clean mason jar, seal and shake. Place on kitchen shelf for 3 days at room temperature, it is best if the temperature does not get above 75 degrees. After 3 days, place in refrigerator.


May's Crop of the Month: Vidalia Onions
Caramelized Onion Jam

carmelized onions

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Watch how to make this recipe.

Method

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
blueberries

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Watch how to make this recipe.

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

 

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

honey

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Watch how to make this recipe.

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

Method Mix dressing ingredients in mixing bowl.


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

wine

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Watch how to make this recipe.  

White Wine, Shaved Garlic, Country Ham Recipe

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

Watch how to cook this recipe.

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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

Watch how to cook this recipe.
Download a copy of this recipe.

 

Ingredients

  • 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.