Home cooking: Season fresh veggies

July 20, 2011

Debbie Hardin is a fixture at the City Farmers Market in downtown Hagerstown, where she has sold homemade hard candy for 22 years at her vendor's stall, Deb's Delights.

Hardin says she learned to cook from her mother and grandmother, and she always cooks from scratch. A couple of her specialties are banana bread and macaroni and cheese.

This vegetable recipe features fresh, garden produce and bacon or ham, all available at the City Farmers Market on Saturday mornings.

Hardin is a vendor at both City markets — the historic City Farmers' Market on Saturday mornings and Market Faire on Thursdays. For more information about the markets, call 301-739-8577, ext. 190.

— Chris Copley

Season fresh veggies

1 pound fresh bacon (see cook's note)

8 to 12 ears fresh corn

1 to 2 pounds green beans

1 to 1 1/2 pounds red potatoes

1 medium onion, chopped

Pepper to taste

If using bacon, fry it in skillet, drain and set aside.

Shuck corn and cook in pot of boiling water for 5 to 7 minutes or until done. Allow corn to cool, then cut kernels off cob and set aside.

Clean potatoes. Put whole, unpeeled potatoes in large kettle in water. Bring water to boil and cook potatoes for 15 to 20 minutes until almost done. Drain water and set potatoes aside.

Cook green beans in saucepan half full of water over low to medium heat. Cook for 4 to 5 minutes until almost done. Do not drain liquid.

In small frying pan over low heat, simmer chopped onions.

In large pot, combine green beans and cooking water, corn, potatoes and bacon. Add enough water to pot so that ingredients are just covered. Add pepper to taste.

Allow all ingredients to simmer on low to medium heat until green beans and potatoes are cooked completely through, about 45 minutes. If necessary, add water to prevent vegetables from sticking to pan. Don't let vegetables become mushy.

Serve hot. This dish can be used as a main dish or side dish. If used as a main dish, serve with a sliced, cold tomato and rolls and butter.

Cook's note: Instead of bacon, a 1-pound hamhock or 1/2- to 1 pound of country ham can be used. If using the hamhock or country ham add to simmering pot of green beans, corn and potatoes as if using bacon.
— Recipe by Debbie Hardin of Deb's Delights at City Farmers Market in downtown Hagerstown.

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