These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Farmers’ Market Summer Bruschetta

From Statesboro Market2Go

<p>Local food writer and chef Rebekah Lingenfelser visited the market and made this recipe with market produce. You can find her new book, &#8220;Some Kinda Good, Good Food and Good Company, That’s What It’s All About&#8221; online at Amazon or Barnes and Noble.</p>
Source: Rebekah Lingenfelser (Entered by Market Manager)
Serves: 6

2 tbsp Georgia Olive Oil
6 cloves garlic, minced
1/2 Sweet onion, finely chopped
2 pints red and yellow grape tomatoes, halved
or substitute finely chopped tomatoes
Balsamic Vinegar to taste
1 tsp sugar
1 bunch fresh basil, separated into leaves, rolled up tightly and sliced (chiffonade)
Kosher salt and freshly ground black pepper
1 Sugar Magnolia Bakery & Café Baguette
1 whole garlic clove, peeled
4 oz butter

Step by Step Instructions
  1. Heat olive oil in a medium skillet. Add garlic and onion and stir for about one minute. Pour into a mixing bowl and let cool slightly.
  2. Add tomatoes, a splash of balsamic vinegar, sugar and basil. Season to taste with salt & pepper. Toss to coat. If time permits, refrigerate for one hour. If not, it is fine to use immediately.
  3. Cut the baguette into diagonal slices. Melt half the butter in the same skillet you used for the garlic. Cook the baguette on both sides until golden brown. Rub toast with one whole garlic clove while hot. Repeat with remaining butter and bread.
  4. To serve, stir the tomato mixture and spoon generously over toasted baguette slices.