Description

This is the definitive Oklahoma-style green bean recipe. Slow-cooked with bacon and onions, these beans are tender, savory, and remind us of Sunday dinners at the farm. The secret is in the "pot likker" – that delicious broth that forms at the bottom of the pan.

Ingredients

• 2 lbs of Cotton Country Market green beans from Cottons Country Market, ends trimmed and snapped
• 4-6 slices thick-cut local bacon, chopped
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 cup chicken stock (or water)
• 1/2 tsp red pepper flakes (optional, for a tiny kick)
• Salt and freshly cracked black pepper to taste
• 1 tbsp butter (to finish)

Instructions

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until it begins to crisp and the fat has rendered.
2. Add the diced onion to the bacon and fat. Sauté for about 5 minutes until the onion is translucent and starting to brown.
3. Stir in the minced garlic and cook for just 30-60 seconds until fragrant.
4. Add the fresh green beans to the pot. Toss them well to coat them in the bacon drippings.
5. Pour in the chicken stock or water. Season with salt, pepper, and red pepper flakes.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 30-45 minutes. Oklahoma style means they should be very tender, not crunchy!
7. Before serving, stir in the tablespoon of butter for a silky finish. Taste and adjust seasoning as needed.

Description

Nothing says summer like a warm peach pie. We use our tree-ripened peaches which are naturally sweet and juicy. This recipe features a flaky double crust and a hint of cinnamon to complement the fruit's natural flavor.

Ingredients

• The Filling:
• 5-6 large Cotton Country Market peaches, peeled and sliced (about 6 cups)
• 3/4 cup granulated sugar
• 1/4 cup cornstarch (to thicken those beautiful juices)
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tbsp lemon juice
• 1 tbsp butter, cut into small pieces
• The Crust:
• Double pie crust (homemade or high-quality store-bought)
• 1 egg (for egg wash)
• 1 tbsp coarse sugar (for topping)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, gently toss the sliced peaches with the sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Let it sit for about 15 minutes while you prepare the crust.
3. Roll out half of the dough and fit it into a 9-inch pie plate.
4. Pour the peach filling into the bottom crust. Dot the top of the filling with the small pieces of butter.
5. Roll out the second half of the dough. You can do a full top crust (make sure to cut slits for steam) or a lattice top.
6. Trim and crimp the edges to seal the pie.
7. Brush the top crust with a beaten egg and sprinkle with coarse sugar.
8. Bake at 425°F for 15 minutes, then reduce the oven temperature to 375°F (190°C) and bake for another 35-45 minutes until the crust is golden brown and the filling is bubbling.
9. Important Step: Let the pie cool for at least 3 hours before slicing. This allows the filling to set so it doesn't run everywhere!
10. Crucial Step: Bring us a slice 😊

Description

Our Roma tomatoes and jalapeños make for a salsa that is worlds apart from anything you'll find in a jar. This is a "Pico de Gallo" style salsa – fresh, chunky, and vibrant. It's perfect for chips, tacos, or grilled meats.

Ingredients

• 6-8 Cotton Country Market Roma tomatoes, finely diced
• 1/2 large white onion, finely chopped
• 2 jalapeño peppers, seeded and minced (leave seeds in for more heat!)
• 1/2 cup fresh cilantro, chopped
• 2 cloves garlic, finely minced
• Juice of 2 fresh limes
• 1/2 tsp salt (or to taste)
• 1/4 tsp cumin (optional)

Instructions

1. In a medium glass or stainless steel bowl, combine the diced tomatoes, onion, jalapeño, and garlic.
2. Add the chopped cilantro.
3. Squeeze the lime juice over the mixture and sprinkle with salt (and cumin if using).
4. Toss everything together until well combined.
5. Cover and refrigerate for at least 30 minutes before serving. This "resting time" is vital as it allows the salt to draw out the juices and the flavors to meld together.
6. Give it one last stir before serving. Enjoy with your favorite local corn chips!