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    Farmer's Market Shopping Tips

    A trip to a local farmer’s market can make for a fun outing with friends or family. Knowing what to expect and how to prepare the produce you purchase can help make your trip even more enjoyable.

    Learn more.

     

    Recipes for Seasonal Summer Fruits and Vegetables

    Blueberry Lime Juice

    Ingredients:

    • 3 c blueberries, fresh
    • 1 c sugar
    • 2/3 c lime juice, fresh
    • 6 c water
    • Lime slices, thin

    Preparation:

    1. Blend 1 cup of water with the blueberries in blender. Blend until smooth. It will be puree thick.
    2. Use a sieve or strainer to press blueberry puree into pitcher so no seeds are in juice.
    3. Add remaining water and sugar into a pitcher. Dissolve sugar.
    4. Add blueberry puree and mix well.
    5. Add lime juice and mix.
    6. Pour into cups.
    7. Garnish with blueberries and lime slices

    Makes 6 servings.

    Cucumber Radish Salad

    Ingredients:

    • 10 red radishes, thinly sliced
    • 6 T sugar
    • 4 T olive oil
    • 2 English cucumbers,  thinly sliced
    • 2 T onions, thinly sliced
    • 1/2 c vinegar
    • 1/3 c cilantro, fresh, chopped
    • 1/4 c lemon juice, fresh
    • Salt, to taste
    • Pepper, to taste

    Preparation:

    1. Mix sugar, vinegar, oil, lemon juice, and cilantro in a bowl.
    2. Add radishes, onions and cucumbers.
    3. Add salt and pepper to taste.
    4. Toss and serve.

    Makes 4 servings. 

    Oven Roasted Sweet Potatoes

    Ingredients:

    • 2 lb sweet potatoes, peeled and cut into wedges
    • 2 T olive oil
    • 1/2 t dry mustard
    • 1 T garlic, powder
    • 2 t rosemary, minced fresh
    • 1/2 t salt

    Preparation:

    1. Preheat oven to 450° F.
    2. Peel and cut each lengthwise into wedges.
    3. Combine sweet potatoes and all ingredients in a large bowl.
    4. Toss to coat potatoes.
    5. Place potatoes in a single layer on a baking sheet.
    6. Bake for 30 minutes. Potatoes need to be soft and lightly browned. Turn potatoes halfway through cooking time. 

    Makes 8 servings.

    Baked Eggplant

    Ingredients:

    • 2 large eggplants, peeled and sliced to ½ inch thickness
    • 1 c  bread crumbs, Italian style
    • 2 c part-skim mozzarella cheese, shredded
    • 1/2 c Parmesan Cheese, grated
    • 1/2 c butter or margarine,  melted
    • 2 cans (14 oz)  diced tomatoes, not drained
    • 2 T Basil, fresh, chopped
    • 2 T garlic powder
    • 2 T oregano, fresh, chopped
    • 1 can (15 oz) tomato sauce with basil, garlic and oregano

    Preparation:

    1. Preheat oven to 425°F.
    2. Lightly oil baking sheet.
    3. Combine bread crumbs and Parmesan cheese in baking dish.
    4. Brush eggplant slices with butter spray, then coat with bread crumb mixture.
    5. Place on baking sheet.
    6. Bake 15 minutes or until tender, turning once.
    7. Top with mozzarella cheese.
    8. Mix remaining ingredients in a saucepan and bring to a boil over medium-high heat.
    9. Reduce heat to medium-low; simmer 10 minutes or until slightly thickened.
    10. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.

    Makes 8 servings.

    Sweet Corn Salad

    Ingredients:

    • 12 ears corn, remove husks and silk
    • 1 1/2 c water
    • 1/2 c white sugar
    • 2 T salt
    • 1 T fresh basil, chopped

    Preparation:

    1. Cut corn from the cob and place in large skillet.
    2. Stir in water, sugar, and salt.
    3. Cook over medium high heat until sugar dissolves (about 10 minutes).
    4. Cool and top with basil.

    Makes 12 servings.

    Red Roasted Garlic Potatoes

    Ingredients:       

    • 3 lb red potatoes
    • 1 1/2 t salt
    • 1 t black pepper, ground
    • 2 T fresh parsley, minced
    • 6 cloves garlic, minced
    • 1/4 c olive oil
    • 2 T cilantro, finely chopped

    Preparation:

    1. Preheat oven to 400 °F.
    2. Wash and cut the potatoes in quarters.
    3. Mix olive oil, salt, cilantro, pepper, and garlic in a big bowl.
    4. Add the potatoes and coat with mixture.
    5. Place potatoes in a flat pan.
    6. Roast in the oven for 45 minutes. 
    7. Sprinkle with parsley and serve.

    Makes 8 servings.

    Peach Cobbler

    Ingredients:       

    • 1/2 c butter
    • 1 c milk
    • 4 c peaches, sliced
    • 1 c all-purpose flour
    • 2 c sugar
    • 1 T baking powder
    • Pinch of salt
    • 1 T lemon juice
    • 3 T nutmeg

    Preparation:

    1. Melt butter in a 13- x 9-inch baking dish
    2. Combine flour, baking powder, 1 cup sugar, and a pinch of salt in a bowl.
    3. Add milk to dry ingredients and stir until moistened.
    4. Pour mixture over butter.
    5. Boil the rest of the sugar, the peach slices, and lemon juice over high heat. (stirring constantly)
    6. Pour over mix. Sprinkle with nutmeg.
    7. Bake at 375 °F for 40 to 45 minutes or until golden brown.

    Makes 8 servings.