The Heart of Danville Farmers Market will be set up Tuesdays and Thursdays across from Save-A-Lot on Lexington Road in the old Mini Mart lot. Hours are 9 a.m.- 4 p.m.
On Saturdays, the farmers market will be set up at the U.S. Bank parking lot at Fourth and Main streets; hours are 8 a.m.-4 p.m.
This week look for: fried apple pies (Martha Lee); Hilltop Kitchen jams and salsa; local honey; orange blossom honey; and sourwood honey.
Fresh, local produce: blueberries; cabbage; cantaloupes; corn; cucumbers; Georgia peaches; green onions; green peppers; new potatoes; green beans; squash (yellow); tomatoes; and watermelon.
A customer said of this casserole recipe:
“This was really, really good. I used all fresh veggies from the farmers market and from our garden. I used a mixture of Monterey Jack cheese and sharp cheddar for the topping, and when it was done, I sprinkled the top with freshly chopped basil. We had cornbread to sop up the juice! A real garden-fresh treat.”
2 medium zucchini, unpeeled, sliced in 1⁄4-inch slices
1 medium onion, thinly sliced
1 green bell pepper, sliced
1⁄2 red bell pepper, sliced
2 tomatoes, sliced
salt and pepper, to taste
garlic powder, to taste
basil and oregano, about 1⁄4 teaspoon each
6 ounces shredded Cheddar cheese
Preheat oven to 350 degrees.
Butter 2-quart casserole dish. Arrange zucchini slices in casserole dish. Top with onion slices, green and red pepper slices, tomato slices, then sprinkle with herbs. Top with cheese.
Bake for 50 to 60 minutes.