Posted by: Sunset Rentals | May 23, 2014

4 Delicious Recipes for Lowcountry Summer Produce

We love the seasonal produce that ripens in the Lowcountry summer and that you can find at all of our Hilton Head farmers markets! From berries galore to juicy tomatoes and crisp greens, we’ve got all the makings for a sumptuous summer feast. Here are 4 yummy recipes using the best of our summer Lowcountry produce:

Blueberry cream pieBlueberry Cream Pie, U.S. Highbush Blueberry Council

4 ounces low-fat cream cheese, from an 8-ounce package, softened
½ cup low-fat sour cream
¼ cup sugar
1-½ cups nondairy whipped topping, from an 8-ounce container
1 (8-inch) prepared graham cracker pie crust
2 cups fresh blueberries, divided

In a medium bowl, with an electric mixer, beat cream cheese, sour cream and sugar until well blended. Fold in whipped topping. Spoon half of the mixture into the pie crust. Top with 1 cup of the blueberries. Spread remaining cheese mixture over the blueberries. Scatter the remaining 1 cup blueberries on top. Cover with plastic wrap, refrigerate until set, about 5 hours

peach-ice-cream-lPeach Ice Cream, Southern Living

4 cups peeled, diced fresh peaches (about 8 small ripe peaches)
1 cup sugar
1 (12-ounce) can evaporated milk
1 (3.75-ounce) package vanilla instant pudding mix
1 (14-ounce) can sweetened condensed milk
4 cups half-and-half

Combine peaches and sugar, and let stand 1 hour.

Process peach mixture in a food processor until smooth, stopping to scrape down sides.

Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk and half-and-half.

Pour mixture into freezer container of a 4-quart hand-turned or electric freezer; freeze according to manufacturer’s instructions. Spoon into an airtight container, and freeze until firm.

Tomato Parmesan CornbreadTomato Parmesan Cornbread, Florida Tomato Committee

1 large Florida tomato, cored and halved crosswise
4 tablespoons unsalted butter
1 cup yellow cornmeal
1 cup unbleached all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 large eggs, slightly beaten
1 cup milk
1/4 cup plain yogurt

Using your finger, push the seeds and surrounding liquid out of the tomato. Dice the tomato and set it aside in a strainer to drain.

Gently melt the butter in a 10-inch cast-iron skillet and remove from the heat. Preheat the oven to 400 degrees.

In a large bowl, mix the cornmeal, flour, cheese, sugar, baking powder, baking soda, salt and herbs. In a separate bowl, blend the eggs, milk and yogurt. Pour the melted butter into the liquid, but leave a heavy coating of butter in the pan.

Make a well in the dry mixture and add the liquid. Stir briskly to blend, then fold in the diced tomato. Turn the batter into the buttered skillet and bake for 25 minutes, until the surface is light golden. The top should resist gentle finger pressure. Let stand for 5 minutes, then slice and serve.

Strawberry Salad, Bluffton Farmer’s Market

Use lettuces, strawberries, radishes, pecans and sliced boiled eggs. Wash all produce and toss greens. Top with sliced strawberries, eggs and chopped pecans. Drizzle with balsamic vinegar dressing.

For more information about Sunset Rentals and Hilton Head vacation homes, visit or call 800-276-8991.


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