Archive for the ‘Market Visits’ Category

A couple weeks ago I visited the Farmers Market of the Ozarks in Springfield, MO.  I decided to make my recipes focus on mushrooms- portobellos to be specific.

Portobello mushrooms are a weakness of mine.  Grilled alongside steak, in salads, on sandwiches or even sautéed- these earthy tasting fungi are on my menu at least once per week.

The best part about shopping at your local market is the opportunity to taste food in its freshest state.  Mushrooms found at your local market are especially tasty because they are picked within hours of purchasing them from your local farmer.  When shopping for mushrooms at your market look for the under part of the shroom to be a lighter brown color.  The older the mushroom, the darker the underneath.

Here is one of the recipes I prepared at Farmers Market of the Ozarks using local portobellos from Willow Mtn. Mushroom.  Look for the video soon…

Grilled Portobello, Tomato and Mozzarella Salad

4 large portobello mushrooms (about 5 inches in diameter), stemmed (Willow Mountain Mushroom)
Sea salt and freshly ground black pepper
2 cloves garlic, minced (Yang Family Farm)
Olive Oil
3 medium sized vine ripened tomatoes, diced (Suncrest Farm)
8 ounces fresh water-packed mozzarella, drained, cut into cubes (Terrell Creek Farm)
1/4 cup chopped fresh basil leaves (My Garden)
Preheat the grill.

Drizzle olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 6 minutes per side.

In a small bowl, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

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Here is one of my favorite recipes that I prepared at the Camdenton Farmers Market in August – this dish was a crowd pleaser.

I start with small patty pan squash, I like cooking with the vegetables that are still young and immature because they are tender and have less seeds.  Then using my mother’s batter I coat the squash in an egg wash and then a cornmeal batter and deep fry to golden perfection!

You can also use this batter on eggplant, zucchini and a variety of other vegetables.

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Interested in an easy kabob recipe…I’ve got your covered with my Market Style Kabob Cooking Video from the Marshfield Farmers Market.

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Looking for an easy kabob recipe incorporating fresh products from the farmers market – The Market Lady has you covered!  Here is our video from the Marshfield Farmers Market visit.

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One of my favorite ways to enjoy zucchini is making this Zucchini Fritters recipe- easy and not to mention tasty!  We filmed this video at the Neosho Farmers Market and this recipe has become a favorite of readers.  I hope you find it as delicious as my family does.

Zucchini Fritters from the Market
2 medium sized, coarsely grated
Kosher salt and pepper to taste
2 scallions, finely chopped
1 clove of garlic, minced
1 tsp. lemon juice
1/2 cup olive oil
1 large egg
1/2 cup all-purpose flour
Sour cream

Heat oil in large skillet over medium heat.  Salt the zucchini with about 1 teaspoon of salt. Remove excess moisture by squeezing the liquid with paper towels.  Whisk egg in a large bowl; add the zucchini, flour, scallions, garlic, lemon juice and 1/4 teaspoon of pepper. Mix to combine well.

TIP: zucchini is a popular summer squash that are usually picked when under 20 cm in length, when the seeds are still soft and immature. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued, fried, or incorporated in other recipes such as soufflés. Its flowers can be eaten stuffed and are a delicacy when deep fried.

Cook fritters in two batches, by dropping five mounds of about 2 T. of batter.  Flatten the fritters.  Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream on the side.

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The Market Lady’s Pound Cake with a Fresh Berry Sauce is perfect with any local berries.  Watch as Lane prepared a homemade pound cake and berry sauce at the Mtn. Grove Farmers Market.  Below find the video and recipe for this crowd pleaser recipe!

Pound Cake with a Fresh Fruit Sauce
Need one 9-by-5-inch loaf of pound cake, already baked and cooled

Fresh Fruit Sauce
1 1/2 cups (Strawberries, Blueberries, Raspberries  or Blackberries)
1/2 cup sugar
1/2 cup water
2 lemons, zested and juiced
¼ tsp. vanilla

Add all ingredients and cook over medium-high heat until reduced and thickened. Stores for up to a week in your refrigerator or for a month in your freezer

Ideas for sauce: Take a slice of cheesecake or a rich chocolate torte and drizzle over a little strawberry sauce, and you will be amazed at how much better it looks and tastes.

Or, for an easy weeknight dessert that your kids will love, just pour it over a bowl of ice cream or make a fruit milkshake.

One of my family’s favorite parts of the summer is to go berry picking with our son.  We pick enough berries to last us through the year and simply freeze the berries in a freezer bag.  If you are looking for a fun and in-expensive family outing this summer- find a local you-pick, load the kids up in the car and head out to the country for fun on the farm.

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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
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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