Skip to content

Market Recipes

Find inspiration on how to cook delicious dishes using fresh produce from Kirkwood Farmers' Market.

Recipes are courtesy of the Farmers' Market Committee members, the Downtown Kirkwood Special Business District staff, merchants from the Kirkwood Farmers' Market, and contest winners.

Recipe from Elinor White, Kirkwood Farmers' Market Committee


6 T. wine vinegar
1 tsp. dill weed
1/2 tsp. black pepper
1/4 tsp. salt
5 T. vegetable oil
5 T. olive oil

Combine in order listed and whisk until well blended. Pour over 3 large sliced tomatoes and marinate 1 hour. Sprinkle with a little parmesan cheese. Serve on lettuce leaves.

Recipe from the former Lettuce Leaf restaurant. Adapted by Donna Poe, Downtown Kirkwood Executive Director. 

2 small red potatoes, unpeeled
3 ounces green beans (about 10)
Boston or leaf lettuce
½ cup canned white albacore tuna packed in water, drained
½ tomato, cut into 4 wedges
1 hard-cooked egg, halved length-wise
2 whole black olives

Boil potatoes for 15 to 20 minutes or until tender; cut in half. Blanch beans in boiling water for 2 minutes. (Beans should be bright green and crisp-tender.)
Line a salad plate with lettuce; place tuna in center of dish. Arrange tomato wedges to one side, then egg and olives. (These items are served cold.) Place warm potatoes on tuna; add green beans. Sprinkle with parsley. Serve with dressing on the side.
Yield: 1 serving.

Vinaigrette Dressing
1 small clove garlic, crushed
½ teaspoon kosher salt
1 teaspoon Dijon mustard
1 ½ tablespoons lemon juice
2 teaspoons red wine vinegar
¼ teaspoon ground black pepper
1/3 cup olive oil

Combine garlic and salt in a small bowl; mash together with the back of a spoon until the mixture forms a paste. Stir in mustard, lemon juice, vinegar and pepper. Drizzle in oil, whisking constantly until well blended.
Yield: about ½ cup.

Recipe from Donna Kirtian, Kirkwood Farmers' Market Committee

Pie Filling:

1 9 inch baked pie crust
1 c. dairy sour cream
2 T. all purpose flour
3/4 c. granulated sugar
1 tsp. almond extract
1/4 tsp. salt
1 egg, lightly beaten
3 c. fresh peaches

Combine sour cream, sugar, almond extract, salt, and egg in mixing bowl. Whisk until batter is smooth. Stir in peaches. Spoon filling into pastry shell, smooth top with spatula. Bake pie on center shelf of preheated 400 degree oven for 25 minutes. Remove from the oven.


4 T. flour
1 T. sugar
1/3 c. chopped pecans
1/4 c. cold unsalted butter

Combine flour, sugar, pecans, and butter in bowl; mix well cutting together with a fork. Sprinkle mixture over top of pie. Bake at 400 degrees until topping is lightly browned, about 10 minutes. Let pie to cool to room temperature.

You may mix combination of fresh peaches and blueberries to make 3 cups.

Recipe from Elinor White, Kirkwood Farmers' Market Committee

Crisp Filling:

2 c. blueberries
2 c. blackberries
2 c. raspberries
1/4 c. sugar
1/4 c. all-purpose flour
1/4 tsp. cinnamon

Crisp Topping:

1 c. rolled oats
1/2 c. all-purpose flour
1/2 c. brown sugar
1/2 c. sugar
Pinch of salt
1/2 c. cold unsalted butter, cut into small pieces
Whipped cream or vanilla ice cream, for serving


Preheat oven to 350 degrees. Butter a 9-inch pie plate.

Gently combine the berries with sugar, flour and cinnamon; place in prepared pie plate.

Prepare topping: Combine the oats, flour, both sugars and salt in a bowl. Use a pastry blender or 2 knives to work in the butter until topping resembles coarse meal. Sprinkle evenly over the berries.

Place the pie plate on a baking sheet. Bake in center of oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove to rack to cool slightly. Serve in dessert bowls with whipped cream or ice cream.

Recipe from Shelley Dietrichs, Kirkwood Farmers' Market Committee

McIntosh apples have the best texture for this easy dessert because they become soft without falling apart.

3 tablespoons dark brown sugar
½ cup rolled oats (not instant)
¼ teaspoon cinnamon
¼ teaspoon ground ginger
Pinch of ground nutmeg
Pinch or ground cloves
¼ cup sliced almonds, toasted
4 McIntosh apples
1 large egg beaten with 1 tablespoon milk
Whipped cream or ice cream, optional
Fresh mint leaves, as garnish

   Heat oven to 350°. Sprinkle 1 tablespoon brown sugar over a baking sheet. Combine oats, remaining 2 tablespoons sugar, and spices in the work bowl of a food processor and blend until smooth. Add half the almonds and process until finely chopped. Add remaining almonds; process until coarsely chopped. Transfer to a shallow bowl.
   Peel apples and cut into quarters. Cut out cores. Dip apples into egg mixture, letting excess drip off. Coat well with the oatmeal-nut mixture and transfer to prepared baking sheet.
   Bake for 20 to 25 minutes, or until soft. Server warm with whipped cream or ice cream, if desired. Garnish with mint leaves.
   Yield: 4 servings.

Recipe from Shelley Dietrichs, Kirkwood Farmers' Market Committee

¾ cup lightly packed golden brown sugar
5 tablespoons cornstarch
1 teaspoon ground cinnamon
Pinch of salt
2 pounds tart green apples, peeled, cored, cut into ¼-inch-thick wedges
1 ¾ cups cranberries
2 tablespoons fresh lemon juice
1 9-inch deep-dish frozen pie shell, thawed

½ cup (1 stick) unsalted butter
¾ cup lightly packed golden brown sugar
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1 cup chopped walnuts (about 4 ounces)

For pie: Preheat oven to 350 F. Mix first 4 ingredients in large bowl to blend. Add apples, cranberries and lemon juice and toss well. Transfer mixture to pie shell, mounding in center. Bake until apples are almost tender, about 1 ½ hours. Cover with foil and bake 15 minutes more. Transfer to rack. Uncover and cool.

For topping: Melt butter with sugar and milk in heavy medium skillet over low heat, stirring frequently. Increase heat and bring to simmer, stirring constantly. Mix in vanilla, then walnuts. Pour mixture into bowl. Let stand until slightly thickened and just cool, stirring occasionally, about 10 minutes. Spoon topping over pie, covering completely. Let stand until topping sets, about 30 minutes. (Can be prepared 6 hours ahead. Let stand at room temperature.) Cut pie into wedges.

Yield: 8 servings.

Recipe from Chris Berg, Peach Festival Contest Winner 2008

Pie Filling:
6 cups of ripe peaches, sliced with skin on
1 1/3 cups sugar
¼ cup all-purpose flour
½ tsp. ground nutmeg
¾ tsp. vanilla extract
3 tablespoons butter

Combine peaches, sugar, flour, and nutmeg in a saucepan: set aside until syrup forms. Bring mixture to a boil; reduce heat to low, and cook 10 minutes or until peaches are tender, stirring often. Remove from heat; add vanilla and butter, blending well. Pour filling into pie crust, top with lattice strips. Bake at 425° for 10 minutes. Reduce heat to 350° and bake an additional 30 minutes.

Pie Crust:

2 cups all-purpose flour
1 tsp. Salt
2/3 cup plus 2 tablespoon shortening
4-5 tablespoons water

Combine flour and salt; cut in shortening with pastry blender until mixture resembles coarse meal. Sprinkle cold water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball, chill. Makes one double pie crust.

Recipe from Donna Kirtian, Kirkwood Farmers' Market Committee

1 9-inch unbaked pie shell
4 large ripe tomatoes, thickly sliced
½ tsp. salt, freshly ground pepper
2 tablespoons chopped fresh basil (up to 2 more tablespoons if desired)
¼ cup chopped fresh chives or green onion tops
2 cups grated Cheddar cheese
1 cup mayonnaise or light mayonnaise

Bake pie crust at 425º for 5 minutes. Remove from oven and reduce heat to 400º. Cover bottom of crust with tomato slices. Sprinkle with salt, pepper, basil and chives. Combine cheese and mayonnaise. Spread this mixture evenly over the tomato slices to the edges of the pie crust.

Bake at 400º for 35 minutes. Best served slightly warm or at room temperature.