Local Recipes Offer a Taste of Fall

A number of recipes in the official Snellville Farmers Market cookbook lend themselves perfectly to this blustery autumn weather.

In January of 2010, twelve people gathered together to discuss a potential farmers market that would bring fresh, local produce to their community. 

They spoke with local vendors, met with market managers of neighboring cities to discuss strategy, and brainstorm, according to the 2012 Snellville Farmers Market cookbook. The market quickly received awards and accolades, as well as a large consumer base, and was recently named the top farmers market in Georgia. 

Mayor Kelly Kautz read a proclamation in honor of the Snellville Farmers Market Committee during the Oct. 22 council meeting and dubbed October Snellville Farmers Market Committee month.

“When you build it, they will come,” Mayor Kautz read from the proclamation, “and when they come, they will feel welcome.”

The market has added to the sense of community in Snellville over the past few years. 

As the weather grows colder, enjoy these recipes provided by Snellville residents. 

Wild Mushroom Strudel
Chef Mike Stock, Snellville Farmers Market customer 

  • 2 tablespoons butter
  • 1/4 cup shallots, peeled and minced
  • 1 tablespoon chopped garlic
  • 2 ounces each - shitake, oyster and crimini mushrooms (diced small)
  • 1 box frozen phyllo sheets
  • 1/2 pound butter, clarified
  • 9 ounces Boursin cheese
  • Melted butter or egg wash to brush on top
  • Salt and pepper to taste

Preheat oven to 375. In a large saute pan, melt butter and saute shallots until soft. Add garlic and cook until light brown; add mushrooms and cook until soft. Season with salt and pepper. Refrigerate. Brush butter on five sheets of phyllo dough, stack together; place approximately 1/3 of the mushroom filling down the center and spread approximately 3 ounces Boursin cheese on top of the mushroom filling. Roll up in a log fashion. Repeat, making two more logs. Brush the top of the strudel with melted butter or egg wash. Bake in 375 degree oven for 30 minutes. Slice in 2-inch pieces and serve. 

To clarify butter, heat over low heat until melted. Skim the foam off the top and then pour the warm butter through a cheesecloth-lined strainer. To make an egg wash, beat 1 egg with 2 tablespoons of water. 

Roasted Tomato Soup
Snellville Farmers Market committee

  • 5 pounds fresh tomatoes, seeded and quartered
  • 1/4 cup plus 2 tablespoons vegetable oil, divided
  • 8 garlic cloves, minced
  • 1 large onion, finely chopped
  • 2 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup heavy cream
  • Fresh basil leaves for garnish, julienned

Preheat oven to 400 degrees. Place tomatoes in a large greased 15-inch x 10-inch x 1-inch baking pan. Combine 1/4 cup oil and garlic; drizzle over tomatoes and toss to coat. Roast for 15 to 20 minutes or until tomatoes are soft, stirring occassionally. Cool slightly. Remove tomatoes from pan and discard skins. In a Dutch oven saute onions in 2 tablespoons oil until tender. Add tomatoes, water, salt and red pepper flakes (if desired). Bring to a boil; reduce heat, cover and simmer for 30 minutes to blend flavors, stirring occassionally. Cool slightly. In a blender, process soup in bathes until smooth, placing batches in a large saucepan after processing. Stir in cream and heat through. Serve in soup bowls with julienned basil leaves as a garnish. Makes 6 servings.

Carrot Souffle
Chuck Wood, Snellville Farmers Market committee

  • 3 pounds carrots 
  • 1/3 cup butter or margarine, melted
  • 3 eggs, lightly beaten
  • 1/2 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1 tablespoon baking powder
  • 1 cup brown sugar

Cook carrots in boiling water until tender; mash and set aside. While carrots are cooking, preheat oven to 375. Mix together all remaining ingredients. Add mashed carrots; mix well until smooth. Pour into lightly greased 2-quart baking dish. Bake for 1 hour or until set and slightly browned. 

Chuck's Sweet Potato Souffle
Chuck Wood, Snellville Farmers Market committee

  • 3 pounds sweet potatoes
  • 3 tablespoons Grand Marnier orange liqueur
  • 2 eggs, lightly beaten
  • 1 (14-ounce) can sweetened condensed milk
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 teaspoon grated orange rind 
  • Cook sweet potatoes in boiling water until tender; cool. Peel and mash sweet potatoes. Add remaining ingredients and mix well. Pour into lightly greased 2-quart baking dish. Spread topping over sweet potatoes. Bake at 375 for 40 minutes.


  • 1 cup brown sugar
  • 1/3 cup all purpose flour
  • 1 cup chopped pecans
  • 1/3 cup melted butter or margarine
  • 1/4 teaspoon nutmeg

Mix all ingredients together.

Yellow Squash Casserole
Snellville Farmers Market committee

  • 2 pounds yellow squash, sliced
  • 1 cup water
  • 2 small onions, minced
  • 2 tablespoons butter or margarine, melted
  • 1 1/2 cups shredded Cheddar cheese
  • 1 1/4 cups round buttery cracker crumbs, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 slices bacon, cooked and crumbled
  • 2 large eggs, lightly beaten 

Combine squash and water in a large saucepan; bring to a boil. Cover, reduce heat and simmer 15 minutes or until squash is tender. Drain well and mash. Drain again; set aside. Saute onions in butter in a large skillet over medium heat until tender. Combine squash, onions, cheese, 3/4 cup of the cracker crumbs, salt, pepper, crumbled bacon and eggs; stir well. Spoon mixture into a lightly greased 2-quart casserole. Sprinkle with remaining 1/2 cup cracker crumbs. Bake, uncovered, at 350 for 40-45 minutes or until thoroughly heated. Makes 6 servings.

Creme Brulee French Toast
Susan Chappelear, Snellville Farmers Market committee 

  • 1/2 cup butter
  • 1 cup packed light brown sugar
  • 2 tablespoons light corn syrup
  • 1 loaf (8- to 9-inch round) Challah bread
  • 5 large eggs
  • 1 1/2 cups half and half
  • 1 teaspoon vanilla
  • 1 teaspoon Grand Marnier
  • 1/4 teaspoon salt

In a heavy saucepan, melt butter with brown sugar and corn syrup over medium heat, stirring until smooth. Pour into a 13-inch x 9-inch x 2-inch ungreased baking dish. Cut bread into 1-inch slices and arrage in a single layer in the baking dish. In a bowl, whisk together eggs, half and half, vanilla, Grand Marnier and salt. Pour evenly over bread. Cover and chill for at least 8 hours and up to one day. Preheat oven to 350 while bringing bread to room temperature. Bake uncovered until puffed and edges turn pale golden, 35-40 minutes. Serve warm with syrup. 

Cookbooks can be purchased at Snellville City Hall, Summit Chase Country Club, Anazao Salon and Shear Performance Salon.


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