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Archive for the ‘Events’ Category


Lane cooking Roasted Daikon with a Horseradish Sauce

I had an amazing time cooking and discussing healthy eating with consumers at the Springfield Food Day Celebration this past weekend.

There was an estimated 1,600 foodies that showed up to take part in the food, music, education and games and the weather was perfect- sunny and warm!

It’s always refreshing to see young parents out with their kids at events such as this, and that was the case on Saturday.

Thanks to all that attended the event and came by to say, “We follow you on Facebook and love the recipes.”  Or, “Your blog is my go-to place for local farm recipes.”  THANK YOU!

And, if you haven’t had the opportunity to tell a friend about The Market Lady, I encourage you to do so today.  It’s as simple as going to our Facebook page and clicking the “like” tab.  Be sure and leave a comment on the page too!

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Apple Crepes


Cooking at the Taste of Springfield Event

Apple season.  That is when I know that fall is in full-swing.  Baskets of apples, pies and rich cider all make this time of the year so special.

To indulge in the fall spirit I’ve got a simple apple dessert that will bring a smile to your face!  Apple Crepes are easy to make for a weeknight dessert, but elegant enough to serve for a special dinner as well.

I prepared this recipe at the recent Taste of Springfield event, with suggestion from my friend Marina Backes of Circle B Ranch, and the crowd went wild from the smell of simmering apples in butter and cinnamon.  And to top the dessert I drizzle a caramel sauce over the crepe that really gives is a kick.

Around my house we make crepes for breakfast and dessert.  With all the apples I have from some local stops at orchards- I’m going to be making a LOT of these over the next month!

Apple Crepes
3 whole eggs
1/2 cup milk
1/2 cup flour, sifted
2 tablespoons sugar (for batter)
4 tablespoons sugar (for filling)
2 large apples
3 tablespoons butter
½ tsp. cinnamon
1 tablespoon vegetable oil
Caramel Sauce and powdered sugar for garnish

Peel, core, and thinly slice the apples. Toss them with 4 Tbsp. sugar and the cinnamon. Melt the butter in a non-stick pan, add the apples and saute until soft. Set aside. Beat the eggs with the milk, add the flour and remaining sugar. Give the batter a few swift strokes to avoid lumping.

Heat a 6-inch non-stick pan almost to the smoking point, add a few drops of oil, then just enough batter to coat the bottom of the pan. Allow the crepe to brown, then flip. Repeat the process until all the batter is used. Lay the crepes out on a work surface, place some apple filling in each and roll. Reheat in the oven or serve at once. Dust with powdered sugar and drizzle with caramel sauce.

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The Market Lady will be presenting two cooking demonstrations at the fifth annual Taste of Springfield event held in downtown Springfield on Saturday, October 1, 2011.  Food sampling of more than 25 locally owned and operated restaurants and cooking demonstrations will run from 12:00 p.m. – 4:00 p.m.   The Market Lady, Lane McConnell, will conduct cooking demonstrations that incorporate local farm flavors at 1:00 p.m. and 2:30 p.m.

“I’m excited to show folks how easy it is to shop locally and prepare tasty meals for their family that consists of regional farm products,” said McConnell.  “I will not only be cooking at the demonstrations, but providing information about locally grown foods and answering any questions from consumers.”

One recipe that The Market Lady will prepare is a Butternut Squash Soup that is perfect for this winter.  The soup will be made with ingredients from local farms in the area.  Find below one of the two recipes that will be demonstrated and available for tasting this coming Saturday in downtown Springfield. 

Butternut Squash Soup
2 tbs. butter
1 small onion, chopped
2 garlic cloves, minced
3 carrots, diced
2 celery stalks, diced
1 potato, peeled and diced
1 whole butternut squash, peeled, seeded and diced
3 cans (14.5 oz. each) chicken broth
½ c. local honey
1 tsp. thyme leaves, chopped
½ tsp salt
1 tsp. pepper

In large pot, melt butter, stir in onions and garlic. Cook and stir until browned (5 minutes). Stir in carrots and celery and cook until tender (5 minutes.) Stir in potatoes, squash, chicken broth, honey, and thyme. Bring to boil and simmer for 35 minutes. Remove from heat and cool slightly. Place mixture into a food processor and mix till smooth. Return pureed soup to pot and season with salt and pepper.

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When summer sets in and the hot temperatures are unbearable – I just don’t feel like turning on the stove.  That’s when my family experiments with non-cooked recipes.  This isn’t a fancy recipe that has a long list of ingredients, but it is simple and fresh.

There were many nights as a farm kid that my mother would prepare this dish after we would all get in from the hayfield or from working cattle. Heirloom tomatoes from the farmers market and fresh basil from my garden are highlighted in this easy tomato salad video from the Greater Springfield Farmers Market.

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I made a light and tasty pasta salad at the Aurora Farmers Market that includes fresh products that can be found at a local farmers market.  Watch our cooking video from the market visit and try making this easy Garden Salad for your family this week.

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Grilled Sweet Corn from the Greater Springfield Farmers Market.  This recipe is a favorite of my friends and family – they always ask for it when we host BBQs at our house.

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Grilled peaches from the Christian County Farmers Market

Nothing spells summer like fruit.  And if there is one fruit that symbolize the heat of the summer- it’s peaches.  There are two major types of peaches: “Freestone” and “Clingstone”. Freestone peaches have flesh that slips easily away from the pit. With Clingstones the fruit clings to the pit!

How to tell if the peaches are ripe?

One thing to keep in mind is that once a peach is picked from the tree the fruit will not ripen any further, they only soften.

Softness: unless you like your peaches very firm, pick your peaches with just a little “give” when gently pressed. Peaches at this stage are great for eating, freezing and baking.

Odor: It should smell sweet and ripe!

I’ve picked up some peaches here at the market from a local orchard that are perfectly ripe.  I’m going to be grilling peaches today- one of my family’s favorite ways to enjoy in the taste of the summer.

I grilled up peaches from Ozark Mtn. Orchard in Highlandville, Mo., today at the Christian County Farmers Market and consumers raved about this simple dessert.  My family loves to throw some peaches on the grill while the coals are still hot, plate the peaches and then top with vanilla bean ice cream.

Fresh from the Farm

Grilled Peaches
4-5 peaches
1 stick of butter
Cinnamon
Sugar, optional
Vanilla Bean Ice cream

Slice peaches in halve and coat with melted butter and sprinkle with cinnamon.  OPTIONAL- sprinkle with sugar.  Grill until soft, about 3 minutes per side.  Top with ice cream.

When you come home from the market with a peck of peaches try spreading the peaches on towels and separate any damaged fruit immediately.  Put a couple of days supply into the fridge, wash and cut the others and freeze them up to savor the peach season.

Head on out to the market today and enjoy the sweetness of the season.

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Greater Springfield Farmers Market

The Market Lady, Lane McConnell, will visit the Downtown Greater Springfield Farmers Market in Springfield, Mo., Thursday, July 21.  The Market Lady and video crew will begin at 3:00 p.m., with two cooking demonstration incorporating products from the market and will be interviewing producers and consumers for various other segments.

“I strive to inform folks on the ease of preparing homemade meals for their families through shopping at the market,” said McConnell.  “Consumers can log on to our website or Facebook page to view short videos of interviews with the farmers that grow our food, topics such as food safety, organic, naturally grown and learn how to cook simple meals.”

The purpose of The Market Lady Project is to educate consumers about eating healthy, locally produced food found at their farmers market.

“We are happy to welcome The Market Lady crew at our market,” said Market Master Brad Gray.  “We hope that customers will come out to the market and bring their families to watch The Market Lady cooking demonstrations.”

Below is one recipe that The Market Lady will be preparing at the market. Be sure and come out to the Downtown Greater Springfield Farmers Market on July 21 to meet the Market Lady and video producer Kelsie Young, downtown Springfield at Jubilee Park.

Traditional Bruschetta
7 ripe plum tomatoes, with skins removed
2 cloves garlic, minced
½ tsp. cracked peppercorns
3 Tbsp extra virgin olive oil
1 ½  teaspoons balsamic vinegar
6-8 fresh basil leaves, chopped
Salt to taste
1 baguette French bread
1/4 cup olive oil

Preheat oven to 450°F. After removing skins from the tomatoes, cut tomatoes in quarters and remove the seeds and juice.  Chop tomatoes finely, then place tomatoes, garlic, 2 Tbsp. extra virgin olive oil, vinegar in a bowl and mix.  Add chopped basil, salt and peppercorns.

Slice baguette on a diagonal about 1/2 inch thick slices. Drizzle one side of slice with olive oil and place on a baking sheet, oiled side down.  Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Place toasted bread on a serving platter and top with topping.

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Serving Up Customers at the recnet Greater Springfield Market Visit

The Market Lady, Lane McConnell, will visit the West Plains Farmers Market in West Plains, Mo., Saturday, July 23 to help celebrate the “Salsa Wars” market event.  The Market Lady and video crew will begin at 8:00 a.m., with two cooking demonstration incorporating products from the market and will be interviewing producers and consumers for various other segments.

“I strive to inform folks on the ease of preparing homemade meals for their families through shopping at the market,” said McConnell.  “Consumers can log on to our website or Facebook page to view short videos of interviews with the farmers that grow our food, topics such as food safety, organic, naturally grown and learn how to cook simple meals.”

The purpose of The Market Lady Project is to educate consumers about eating healthy, locally produced food found at their farmers market.

“The market will offer consumers a great event on Saturday,” said Market Manager Laura Esterle.  “We hope that customers will come out to the market and bring their families to watch The Market Lady cooking demonstrations and take part in the annual Salsa Wars.”

Below is one recipe that The Market Lady will be preparing at the market. Be sure and come out to the West Plains Farmers Market on July 23 to meet the Market Lady and video producer Kelsie Young at 711 Washington Ave.

Zucchini and Squash Penne with Ricotta
1 cup ricotta cheese, room temperature
2 lbs. zucchini and squash
4 garlic cloves, minced
2 T. lemon juice
3 T. basil or marjoram
Sea salt and peppercorns, to taste
¼ tsp. cracked peppercorns
I lb. cooked penne pasta
Grated parmesan cheese

Prepare penne al dente.  Sit out ricotta cheese to bring to room temperature.  Slice zucchini and squash diagonal into stripes about ½ inch thick.

Heat oil in a wide skillet.  Add zucchini, squash and red pepper flakes and sauté for about 5 minutes.  Add garlic, basil and lemon juice and remove from heat.  Season with sea salt and peppercorns.  Add cooked pasta to zucchini and toss.  Season with salt and add ricotta cheese and toss together.  Plate and grate parmesan cheese over the dish.

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Serving up heirloom tomatoes at the Greater Springfield Farmers Market

The Market Lady, Lane McConnell, will visit the Christian County Farmers Market in Ozark, Mo., Tuesday, July 19.  The Market Lady and video crew will begin at 5:00 p.m., with one cooking demonstration incorporating products from the market and will be interviewing producers and consumers for various other segments.

“I strive to inform folks on the ease of preparing homemade meals for their families through shopping at the market,” said McConnell.  “Consumers can log on to our website or Facebook page to view short videos of interviews with the farmers that grow our food, topics such as food safety, organic, naturally grown and learn how to cook simple meals.”

The purpose of The Market Lady Project is to educate consumers about eating healthy, locally produced food found at their farmers market.

“We are excited to host The Market Lady and crew at the market and hope that consumers will come out to the market to watch the cooking demos,” said Market Master Bard Wilson.  “Lane will also have informational materials about local foods and recipe cards to share.”

Below is one recipe that The Market Lady will be preparing at the market. Be sure and come out to the Christian County Farmers Market on July 19 to meet the Market Lady and video producer Kelsie Young in the parking lot of the Community Center.

Watermelon-Cucumber Salad
Thinly sliced red onion
4 cups watermelon
1 cucumber
Mint leaves
Cashews
¼ cup olive oil
1 lemon
Salt and pepper to taste
Goat cheese or Feta

Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese or feta.

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