Waleska Farmers Market crowns champion in recipe contest
by staff reports
July 19, 2012 12:00 AM | 1517 views | 0 0 comments | 8 8 recommendations | email to a friend | print
Loretta Walborn, Waleska Mayor Doris Jones and Ann Earley judge the entries of the Waleska Farmers Market’s first Squash Dish Recipe Champion contest. The market is each Thursday through Aug. 30 from 4:15 to 7:30 p.m. A bonus fall market will be Oct. 4.<br>Cherokee Tribune/Special
Loretta Walborn, Waleska Mayor Doris Jones and Ann Earley judge the entries of the Waleska Farmers Market’s first Squash Dish Recipe Champion contest. The market is each Thursday through Aug. 30 from 4:15 to 7:30 p.m. A bonus fall market will be Oct. 4.
Cherokee Tribune/Special
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WALESKA — The first Squash Dish Recipe Champion contest at the Waleska Farmers Market across the street from Reinhardt University drew nine entries and a plethora of tasty dishes for judges to sample last week. The organizer of the farmer’s market, which was voted one of the top 20 farmer’s markets of its size in the United States, is the agronomy professor at Reinhardt University, Zack White.

“He has worked tirelessly to make this the fabulous weekly event that we now enjoy,” said Ann Earley, one of the three judges of the recent contest. Earley was joined by Waleska Mayor Doris Jones, and Loretta Walborn in judging the best squash dish.

First-place honors went to Candice Colby, who won $15 for her squash-tomato pie recipe. Second place went to Betty Edenfield Piephoff, who won $10. The third-place winner was Jessie West, who won a Waleska Farmers Market totebag.

“With the cloudy skies and temperatures in the low 80s, you couldn’t have picked a better day,” Earley said.

The Waleska Farmers Market is each Thursday from May 3 through Aug. 30 from 4:15 p.m. until 7:30 p.m. with a bonus fall market on Oct. 4.

Squash-Tomato Pie
by Candice Colby
2012 first-place winner of the Waleska Farmer’s Market Squash Dish Contest
Ingredients

1 pie crust

2 to 3 tomatoes, sliced

2 medium yellow squash, sliced

1 onion, diced

2 to 3 cloves garlic, minced

8 slices cooked bacon, broken up

½ cup mayonnaise

1 to 2 cups cheddar cheese, shredded

1 tablespoon fine herbs

Directions

Sauté onion and garlic. Layer tomato slices and squash slices, which have been seeded, with onion, garlic, bacon and spices. Make several layers.

Mix mayo and shredded cheese, pouring over layers.

Bake at 350 degrees for 45 to 60 minutes.

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