Upstate Locally Grown
Clemson Market

It is also sometimes called purple mint, Japanese basil or wild coleus, although it is not actually any of the three. PERILLA PESTO Makes about 1 cup. Ingredients: 3-4 cups fresh perilla leaves 1/2 cup (or less, if you prefer) olive oil 1/3 cup toasted pine nuts (plus extra for garnish) 1-2 garlic cloves (1 if it’s a large clove…2 if they’re small cloves) 1-2 tsp of coarse kosher salt to taste Directions: Combine first 4 ingredients in food processor (or blender). Blend until paste forms, stopping often to push down leaves. Transfer to small bowl. Add salt; stir until blended. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.). Toss with your favorite pasta. Of course, this tastes best FRESH! Enjoy!
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It is also sometimes called purple mint, Japanese basil or wild coleus, although it is not actually any of the ... more

Coriander seeds have a bit of a spicy, citrus flavor. Coriander seeds can be planted, of course, however, they make a fine condiment for fish, meat, and more. Grown on Putney FArm sans chemicals, hand collected and air dried. Coriander is one of the oldest herbs and spices on record. Coriander was mentioned in the Bible, and the seeds have been found in ruins dating back to 5000 B.C. about.com
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Coriander seeds have a bit of a spicy, citrus flavor. Coriander seeds can be planted, of course, however, they make ... more

Made with fresh tomatoes, corn, okra, green beans and basil. All vegetables are hand cut and processed in our state of the art processing facility. We use no chemicals of artificial preservatives.
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Made with fresh tomatoes, corn, okra, green beans and basil. All vegetables are hand cut and processed in our state ... more

Fresh spearmint for teas, garnish or recipes. Keep fresh on counter in a glass with water.
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Fresh spearmint for teas, garnish or recipes. Keep fresh on counter in a glass with water. more

Large tender leaves. Organically grown and a great source of nutrients.
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Large tender leaves. Organically grown and a great source of nutrients. more

First fruits of the season. Small sized and tender, organically grown, of course. Recipe: ROASTED VEGETABLE MELANGE (most of these ingredients are available on this market) 2 sm. yellow straight neck squash 2 sm. zucchini 2 med. sized red peppers 2 med. sized yellow or green peppers 1/2 lb. mushrooms 1 med. red onion 1/4 c. salad or olive oil 1 1/2 tsp. fresh chopped thyme or 1/4 tsp. dried thyme 1/2 tsp. cracked pepper Salt to taste Preheat oven to 350 degrees. Cut squash, zucchini, and peppers into 2x1/2 inch strips. Slice red onion. If mushrooms are large, cut into quarters. Place vegetables into roasting pan. Add olive oil or salad oil, thyme, pepper and mix well. Cook about 20 minutes or until tender and crisp. Stir occasionally. Add salt to taste. (8 servings - about 105 calories) http://www.cooks.com/rec/view/0,1850,144172-242205,00.html
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First fruits of the season. Small sized and tender, organically grown, of course. Recipe: ROASTED VEGETABLE MELANGE (most of these ... more

First fruits of the season. Small sized and tender, organically grown, of course. Recipe: SUMMER SQUASH RECIPE Sara’s Great Frittata Recipe: 2 lbs summer squash* Salt Green onions(healthy fistful chopped*) Basil leaves(fistful again)* 2 garlic cloves* 4 eggs* 1/4 Cup oil 1 Cup flour 2 tsp. baking powder 1/2 Cup parnesan/pecorino cheese* *_ starred items are available this week on your Locally Grown Market_ The summer squash, green onions, and basil make a wonderful frittata. In the main bowl of a food processor, grate about two pounds of summer squash. Put the squash in a colander and lightly salt. Leave to drain, and put the chopping blade in the food processor. Add a healthy fistful of onions and the leaves from a bunch of basil. Toss in a couple garlic cloves if you have them, and pulse until well chopped. In a big bowl, mix around a cup of flour with a couple teaspoons of baking powder and about a half cup of grated parmesan or pecorino romano cheese. Lightly beat four eggs and a quarter cup of oil (if you’re feeling decadent and there are no vegetarians in the crowd, add a couple spoonfuls of bacon grease). Put the grated squash in a thin clean dishtowel or heavy duty paper towel and squeeze out excess liquid. Combine all the ingredients in the big bowl. You should have a thick, fragrant batter. Pour the batter into a greased 13×9 baking pan and sprinkle a little more cheese on top. Bake at 375 degrees until golden, about 30-45 minutes (it depends on the moistureleft in the squash). When cool, cut into squares and serve. These make great appetizers or savory treats at a tea or coffee! http://www.mariquita.com/recipes/summer%20squash.html
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First fruits of the season. Small sized and tender, organically grown, of course. Recipe: SUMMER SQUASH RECIPE Sara’s Great Frittata ... more

Patty pans go by many names. Depending on where you’re from, you might call them sunburst squash, scallop squash, button squash, or white squash. I call them patty pans. It’s much more fun that way. Mix with other squash, sauté or steam with a little onion and a dash of seasoning mix, and you have an excellent side dish. Or, try this quick and simple recipe from Food Renegade.com •5 or 6 medium patty pan squash, sliced •1/4 C melted butter or ghee from grass-fed cows (where to find grass-fed butter & ghee) •1 bunch fresh basil, chopped (see: how to harvest basil) •sea salt (where to find REAL sea salt) The How-To Begin by preheating your oven to 350F degrees and prepping the veggies — cutting your patty pan squash into 1/4 inch slices and chopping your fresh basil. Layer the patty pan slices at the bottom of a 2 quart baking dish and lightly drizzle with melted butter or ghee. Scatter some freshly cut basil on top and lightly sprinkle with sea salt. Continue forming these layers of patty pan squash, butter/ghee, basil, and salt until you’ve used all your squash and basil. Cover the dish and bake it in the 350F degree oven for 30 minutes, or until the squash is tender. Remove from the oven and serve as a delectable side. In this case, it’s paired with butter-braised bite-sized pieces of strip steak. ENJOY!
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Patty pans go by many names. Depending on where you’re from, you might call them sunburst squash, scallop squash, button ... more

New crop. Organically grown. Sweet and delisious. A great source of nutrients. Small to medium sized.

Large leafy greens are an excellent souce of nutrients. No chemicals. Guaranteed fresh. Colors are amazing.