Our recipes page is a great place for everyone to share recipes using items purchased from the Statesboro Market2Go. The above items and photos were made by Justin at Anthony’s Roots and Jimmy at Scratch Made Catering using items available at the market.

Please feel free to enter your own recipe!

Farmers’ Market Summer Bruschetta

Local food writer and chef Rebekah Lingenfelser visited the market and made this recipe with market produce. You can find her new book, “Some Kinda Good, Good Food and Good Company, That’s What It’s All About” online at Amazon or Barnes and Noble.

Source: Rebekah Lingenfelser (Entered by Market Manager)
Serves: 6

2 tbsp Georgia Olive Oil      View Available Products
6 cloves garlic, minced      View Available Products
1/2 Sweet onion, finely chopped      View Available Products
2 pints red and yellow grape tomatoes, halved      View Available Products
or substitute finely chopped tomatoes
Balsamic Vinegar to taste      View Available Products
1 tsp sugar
1 bunch fresh basil, separated into leaves, rolled up tightly and sliced (chiffonade)      View Available Products
Kosher salt and freshly ground black pepper
1 Sugar Magnolia Bakery & Café Baguette      View Available Products
1 whole garlic clove, peeled      View Available Products
4 oz butter      View Available Products

Step by Step Instructions
  1. Heat olive oil in a medium skillet. Add garlic and onion and stir for about one minute. Pour into a mixing bowl and let cool slightly.
  2. Add tomatoes, a splash of balsamic vinegar, sugar and basil. Season to taste with salt & pepper. Toss to coat. If time permits, refrigerate for one hour. If not, it is fine to use immediately.
  3. Cut the baguette into diagonal slices. Melt half the butter in the same skillet you used for the garlic. Cook the baguette on both sides until golden brown. Rub toast with one whole garlic clove while hot. Repeat with remaining butter and bread.
  4. To serve, stir the tomato mixture and spoon generously over toasted baguette slices.


Comments added by fellow market members.


Farmers’ Market Summer Bruschetta by Rebekah Faulk Lingenfelser