Friday , 23 March 2018

Kyra’s Kitchen: Summer Bounty from the Farmers Market

We are coming to the end of the long hot summer – sigh of relief – but that also means we will soon be saying goodbye to the wonderful array of summer produce at the Farmers Market.
You can still continue to enjoy them for a few more weeks – but don’t forget that you can bake and freeze cakes, pies and casseroles and be able to relive the ‘fruits of summer’ – later this coming winter.

PEACH CAKE [adapted from Penzey’s Spices] 5 peaches [divided use] 2 tablespoons lemon juice
2/3 cup soft unsalted butter
1 ½ cups light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
Pinch salt
1 cup buttermilk
1/3 cup cinnamon sugar

Preheat oven to 350.
Peel and dice four peaches.  Place in a bowl and sprinkle the lemon juice over the fruit.
Beat together the butter and brown sugar until light in a large mixing bowl.
Beat in the eggs one at a time together with the vanilla extract.
Stir together the flour, baking soda and salt and stir into the butter mixture alternately with the buttermilk – blending between additions.
Fold in the diced peaches and lemon juice.
Pile into a buttered 9×12 casserole dish.
Cut the remaining peach into small chunks and scatter them over the top of the cake.
Sprinkle on the cinnamon sugar.
Bake for about 45 minutes…. Serve warm with peach ice cream.

8 chicken tenders – thawed if frozen
Salt and pepper
3 tablespoons fresh lemon juice
¼ cup honey
2 tablespoons olive oil
1 teaspoon dry mustard
1 teaspoon freshly grated ginger
2 fresh peaches, peeled, pitted and sliced
3 fresh plums peeled, pitted and sliced
¼ cup chopped pecans

Preheat oven to 375.
Set the chickens in a baking dish, sprinkle lightly with salt and pepper.
Mix together the lemon juice, honey, olive oil, mustard and ginger and spoon over the chicken.
Sprinkle the nuts evenly over the top.
Bake for about 20 minutes or until the chicken is cooked..

Leslie Luscombe of Luscombe Farm is justifiably famous for her Pepper Jellies.    Stop by her stall at the McKinney Farmers Market on a Saturday morning for a taste of her latest addition,

Here are a couple of her delicious recipes:

6 cups thinly sliced red cabbage
½ cup matchstick-cut red apple
½ cup matchstick-cut green apple
1/3 cup toasted salted pumpkin seeds
2 tablespoons chopped fresh cilantro
1/3 cup Luscombe Farm Jalapeno Peach Jelly
3 tablespoons olive oil
1 teaspoon salt
Pinch pepper
¼ teaspoon cumin

In a large bowl, combine the cabbage, apples, pumpkin seeds and cilantro.
In a small bowl whisk together the jelly, oil, salt, pepper and cumin – whisking until smooth.
Pour the jelly mixture over the cabbage mixture and gently toss to coat.
Cover and chill for at least one hour or up to 24 hours.

Slice and bake cookies are so obliging. You can prepare them ahead, refrigerate or freeze – and bake them when you need them.  Try them with the excellent honeys sold at the McKinney Farmers market. 

½ cup butter
½ cup sugar
1 egg
¼ cup honey
1 tablespoon fresh lemon juice
1 teaspoon grated fresh lemon zest
2 2/3 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
Honey Glaze
2 tablespoons honey
1 teaspoon lemon juice

Beat together the sugar and butter until light – then beat in the egg and honey together with the lemon juice and zest.
Stir in the flour, baking powder and salt.  Mix well.
Shape the dough into a 12” log on wax or baking  paper and roll up in the paper. Twist the ends.
Chill the dough for at least 12 hours or freeze.  Thaw dough in refrigerator before cutting and baking. Wrap log in foil before freezing.

Preheat oven to 350.
Mix together honey and lemon juice for topping.
Slice the cookie log into thin slices and set on buttered or baking paper lined cookie sheet.
Brush the tops with the honey glaze.
Bake for about 8-10 minutes or until lightly browned and crisp.

About the Author
McKinney resident Kyra Effren is a contributing writer for’s “Food” section.  She is a retired food stylist and contributing writer for the “Food” section of Dallas Morning News. In 1975, Effren opened Cours de Cuisine Cooking School in Dallas and in 1978, she was awarded The Commanderie des Cordon Bleu in France for her contributions to French cooking.   She has edited multiple cookbooks and served as recipe tester for a number of cookbooks including both of the Mansion on Turtle Creek cookbooks by Dean Fearing and baking books by Nick Malgieri.

Kyra welcomes any and all reader comments and suggestions.  What would you like to have for dinner?

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