Gaining Ground will give cooking demonstrations using recipes from the fall edition of "Eat Up" at these farmers markets.
• Saturday: Brainerd Farmers Market behind Grace Episcopal Church, 20 Belvoir Road, 10 a.m.-noon.
• Oct. 13: St. Alban's Farmers Market, 7514 Hixson Pike, 10 a.m.-1 p.m.
• Oct. 17: Main Street Farmers Market, 325 E. Main St., 4-6 p.m.
• Oct. 18: Signal Mountain Farmers Market, 2815 Anderson Pike, 4-6:30 p.m.
There's more to fall produce than pumpkins and squash, as proven in the latest edition of "Eat Up."
"Eat Up" is a small, paperback series of seasonal cookbooks produced by Gaining Ground, a local nonprofit that promotes locally grown produce and meats. The fall edition is out with tempting recipes from 15 local chefs on how to use this season's harvest of veggies.
Arugula, beets, broccoli, eggplant, muscadines and turnips are among three dozen crops coming into farmers markets now. The recipes in "Eat Up" challenge readers to try new foods in addition to offering new ways to use old favorites.
Readers will find recipes for Niedlov's pumpkin bread, Cafe on the Corner's wild mushroom bread pudding, Tony's Pasta's mushroom and squash fettuccine and Easy Bistro's broccoli soup.
There are quick and simple dishes that use four or fewer ingredients; there are main-course entrees, such as the appetizing pork loin stuffed with bacon, onion and thyme contributed by Nathan Lindley, owner of Public House.
The cookbooks are free and available at local farmers markets. If you can't get to a farmers market, call 531-7640 to find out how to receive a copy.
This "Eat Up" will show readers that pumpkins are good for lots more than jack-o'-lanterns.
2 bunches collard greens, rinsed and roughly chopped
3 or 4 cloves garlic, chopped
3 tablespoons soy sauce
2 tablespoons sesame oil
In a large pan over medium heat, toss the greens with the garlic and soy sauce. Steam the greens for about 4 minutes, until just wilted. Toss with sesame oil, and serve. If you'd like, add sesame seeds or slivered almonds for added flavor.
Note: Kale, turnip greens or Swiss chard may be substituted for collards. In the summer, try green beans.
-- Joan Marie Worsham, Bluegrass Grill
2 cups toasted pecan pieces
1 cup cider vinegar
1/2 cup brown sugar
2 tablespoons Dijon mustard
2 cups vegetable oil
Heat oven to 350 F. Toast pecan pieces for about 10 minutes. (Watch carefully so they don't burn.)
In a blender, puree the cider vinegar, brown sugar, mustard and half the pecan pieces.
With the blender running, slowly pour in vegetable oil. Use less oil if you prefer a thicker consistency. Pour into a bowl, and stir in remaining toasted pecan pieces.
May be used as a sauce for fish or chicken or as a salad dressing.
-- Chef Keri Moser, Ivy Wild in Sewanee, Tenn.
Contact Susan Pierce at email@example.com or 423-757-6284.