It’s August and that means the last month to really enjoy all the fresh summer produce North Carolina has to offer.  We have so much right now the farmers markets are just bursting with color.  Fresh is better and when you buy it from the market or a roadside stand you know where your food is coming from and who has grown it.  Talk to the farmer about his crop and get ideas on how to prepare something you may have never cooked before.  Enjoy all North Carolina has to offer this month with these fresh recipes using nothing but North Carolina goodness because when you want fresh, It’s Got to be NC!

• 2 cups fresh NC green beans
  
• ¾ cup milk
  
• 1 can condensed cream of mushroom soup
  
• 1/8-teaspoon black pepper
  
• 1 can (2.8 ounces) French Fried onions
  
• 1 can sliced water chestnuts
  
• 1/2 red NC bell pepper diced

In a medium bowl combine beans, milk, soup, pepper, water chestnuts, red bell pepper and ½ can French Fried Onions; pour into a 1 ½ quart baking dish.  Bake, covered, at 350 degrees for 1 hour or until green beans are tender.  Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.

• ¾ pound NC shrimp
  
• 12 ounces linguine
  
• 1-½ lbs. NC tomatoes, any variety (red, yellow, Roma, beefsteak) – quartered
  
• 4 tablespoons extra-virgin olive oil, divided
  
• 1 clove garlic, chopped
  
• ¾ tsp. kosher salt
  
• ¼ tsp. black pepper
  
• ½ cup fresh basil, chopped
  
• ¼ cup grated Parmesan (1ounce)
  
• Red pepper flakes to desired heat

Peel and devein the shrimp.  Toss in olive oil and crushed red pepper flakes and place on skewers.  Brush grill or spray with olive oil.  Grill until pink on both sides.

Cook the pasta according to the package directions.  Drain the pasta and return
it to the pot.

Meanwhile, in a food processor, puree the tomatoes, oil, garlic, ¾ teaspoon salt,
and ¼ teaspoon pepper.

Toss the pasta with the tomato sauce and half the basil.  Place shrimp on top of pasta.  Sprinkle with the Parmesan and the remaining basil before serving.

Serves 4

• 1 large NC Eggplant
  
• 2 eggs
  
• 1-tablespoon water
  
• 2-cup plain breadcrumbs
  
• Salt and pepper
  
• 2-6 tablespoons olive oil (add a tablespoon with each batch of eggplant you fry)
  
• 8 slices mozzarella cheese (1 slice per eggplant slice)

Peel your eggplant and cut into slices about ½ inch thick.  Salt and pepper both sides.  Combine your eggs and water to make a wash.  Dip the eggplant in the egg wash on both sides then dredge through the breadcrumbs.

In a skillet heat your olive oil on medium heat.  Then place your eggplant in the skillet and brown for 1-2 minutes each side.

Once cooked, place on a baking sheet and top with a slice of cheese.  Bake the fried eggplant at 350 degrees for 10 minutes or until the cheese is melted.

Wash your cucumbers, cut of the ends and peel or scrape down the length of them with a fork.  Slice and put in a bowl. Add sliced onion if desired. Add just enough vinegar to cover.  Add salt and pepper and let them sit covered for about 2 hours, refrigerate.

The only difference between cooking butter beans and peas is the seasoning.  I season my peas with bouillon instead of margarine.

Cook in a large pot even for a small amount of butter beans/peas because they will boil over.  Shell your beans or peas and wash them several times.  Put beans into your pot and fill with water.  Bring them to a boil and cook on med-high for 1 to 1 ½ hours.  After the first hour, add 3 tablespoons margarine, bouillon, seasoning meat or uncooked bacon.  Then add salt and pepper.  Once they are done, remove them from your pot with a slotted spoon.  Then add just a little of the water to the serving bowl with the beans.

You have lots of options here with all the fresh melons we grow in North Carolina.  If you have a melon baler then you can scoop out a variety of melons and put them on skewers.  Or you can fill up your empty melon rind to make a colorful combination in a great container.  Don’t have a melon baler then just cube it up and do the same thing. A great option for the cantaloupe is to slice it and wrap it with prosciutto ham and put it on a skewer.  The sweet cantaloupe with the salty ham is a savory pair.