Weaverville Tailgate Market - Wednesdays
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Okay, it was beautiful, and you couldn’t resist. You’ve always wanted to try some. You felt sorry for the baker. The farmer was being pushy that day. For whatever reason, you bought it and brought it home. Now what do you do with it? If you’re in need of culinary inspiration, here are some suggestions from our vendors.

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Roasted Rosemary Rabbit
Very Fresh Cream of Tomato Soup
Mini glazed Meatballs
Tomato-Beet Salad
Goat-cheese crostini with fig compote

Roasted Rosemary Rabbit From Mackey Farms

Whole Rabbit (2-3 lbs.)
Half Cup orange juice
Half Stick melted butter
Four garlic cloves minced
1 tbsp honey
1 sprig rosemary
Sea Salt

Place all ingredients in small dutch oven/ roasting pan with lid. Place whole rabbit in sauce so it is partially submerged. Roast covered at 350 degrees for 90 minutes, turning once (For larger rabbits, adjust time accordingly.) If browning is desired, leave lid off and cook an additional 15 minutes, turning once. Carve and serve with rice and the roasting sauce. ENJOY!

Very Fresh Cream of Tomato Soup from the Too many Tomatoes Book

12 very ripe tomatoes, peeled, cut up
1 cup water or stock
1 cup sliced celery
½ onion, sliced
¼ cup minced fresh parsley
3 Tablespoons cornstarch
3 Tablespoons butter, melted
2 Tablespoons brown sugar
2 teaspoons salt
Freshly ground pepper to taste
2 cups light cream
1 egg  yolk, beaten

Simmer first five items 30 minutes. Puree and strain. Mix together cornstarch and butter. Stir into soup to thicken over medium heat. Add brown sugar salt and pepper (Freeze, if desired, at this point). Stir into very hot soup the cream and egg yolk. Serves 6-8

Coleslaw from Better Homes and Garden All-time Favorite Vegetable Recipes

3 cups shredded cabbage
1/3 cups shredded carrot
1/3 cup of mayonnaise or salad dressing
1 Tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon caraway seed

Combine shredded cabbage and carrot. Blend together mayonnaise of salad dressing, vinegar, sugar, caraway seed, and 1/4 teaspoon salt. Toss mayonnaise mixture with vegetables. Cover and chill. Makes 6 servings.

Mini Glazed Meatballs

1 Pound Mackey Farm ground pork
1 cup bread crumbs
chopped tarragon and parsley
salt and pepper
bake or fry meatballs

1/4 cup balsamic vinegar
1 jar Sunset Valley Flaming Fig or Strawberry Sizzle

Put balsamic vinegar in sauce pan with jam. Slowly melt on low heat. Pour over cooked meatballs. YUM!

Tomato-Beet Salad from Everyday Food

Preheat oven to 400 degrees. Seal 1 pound scrubbed small beets in a foil packet. Roast on a rimmed baking sheet until tender, 75 minutes.  When cool, rub beets with a papper towel to remove skins; slice. Slice 2 pounds tomatoes, preferrably heirloom, and halve 1 pint cherry tomatoes, then arrange with beets on a platter. Top with 1/4 cup each crumbled feta, fresh cilantro leaves, and extra-virgin olive oil; season with salt and pepper. Serves 4

Goat-cheese crostini with fig compote from Everyday Food

1 small baguette (8 ounces), cut on diagonal into 24 slices
3 Tablespoons olive oil
1/2 cup chopped dried Mission Figs
1/4 cup light brown sugar
1 cup dry red wine
1/2 teaspoon fresh thyme leaves, plus more for garnish (optional)
coarse salt
5 ounces goat cheese

Heat broiler. Brush both sides of baguette slices with oil; place on a rimmed baking sheet. Broil until golden, 1 to 2 minutes per side; set toasts aside.

In a small saucepan, combine figs, sugar, wine, thyme, and a pinch of salt. Bring to a boil; reduce to a simmer, and cook until thickened, 7 to 9 minutes. Let compote cool to room temperature.

Dividing evenly, spread each toast with goat cheese, and top with compote. Garnish with thyme, if desired.