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The Market Lady, Lane McConnell, will visit the Webb City Farmers Market in Webb City, Mo., Tuesday, May 15, 2012. The Market Lady and video crew will begin at 11 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 Tuesday,” said Market Master Eileen Nichols.  “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 market.”

Below is one recipe that The Market Lady will be preparing at the market. Be sure and come out to the Webb City Farmers Market on May 15 to meet the Market Lady.

Tomato, Basil and Couscous Salad
2 1/4 cups canned chicken broth
1 10-ounce box couscous
1 cup chopped green onions
1 cup diced seeded tomatoes
1/3 cup thinly sliced fresh basil
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon dried crushed red pepper
Cherry tomatoes, halved
Cheese curds or feta for garnish

Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.

Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. Garnish with cherry tomatoes and cheese.

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Even though the summer harvest is complete, there are many ways to eat locally grown this fall and winter.  The Market Lady, Lane McConnell, will display how easy cooking seasonally can be, even in the winter.  McConnell will present three cooking demonstrations at the Springfield Food Day Celebration on Oct. 22, in the Wilhoit Plaza parking lot, on the corners of Elm and Jefferson, from 10 am to 6 pm.

“I am so excited to be involved with this event,” said McConnell.  “The event will help provide much needed assistance for the Ozarks Food Harvest and provide an educational experience for consumers and children to learn more about healthy eating and living through local foods.”

Springfield Food Day Celebration (SFDC) will have a beer garden, live music, kids activities, lots of things for families, free food sampling opportunities, exhibitor booths and other fun festivities.

Recipes that The Market Lady will prepare include Roasted Parsnips, an Apple and Walnut Salad and a Curried Squash Soup, all perfect for the season. All recipes will include local ingredients from area farmers in the region. Be sure and stop by The Market Lady’s booth to indulge in free samples after each cooking demonstration.

Below find the recipes  that The Market Lady will prepare this Saturday at the Springfield Food Day Celebration.

Roasted Parsnips
1 1/2 pounds of parsnips, peeled and cut into 2 1/2 inch batons
4 teaspoons of extra virgin olive oil
Salt and freshly ground pepper
1/3 cup of stock – turkey stock, low-sodium chicken stock or vegetable broth (for vegetarian option)*
3 Tbsp unsalted butter, softened
4 teaspoons drained, bottled horseradish (how to make homemade horseradish)
1/2 Tbsp finely chopped flat-leaf parsley
1/2 Tbsp minced chives
1/2 small garlic clove, minced.

Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the broth, cover with aluminum foil and roast, stirring once or twice, until the parsnips are tender and the stock has evaporated or been absorbed, 20-45 minutes (depending on how tender the parsnips are to begin with). Check often to avoid their getting mushy – especially if they are to be reheated later.

Combine the softened butter with the horseradish, parsley, chives and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.

Curried Winter Squash Soup
1 2-lb butternut squash, peeled, seeded, diced into 1/2-inch to 3/4-inch cubes, yielding about 6 cups of cubed squash, roasted
Olive oil
1 teaspoon butter
Salt
1 large yellow onion, chopped
2 teaspoons yellow curry powder
1 teaspoon whole mustard seeds (if you substitute ground mustard, only use 1/4 teaspoon)
A dash of ground cumin
1 Tbsp minced fresh ginger
4 cups chicken stock
1 teaspoon salt
1/2 cup sour cream (can substitute plain yogurt)
1/4 cup chopped fresh cilantro (can substitute parsley)

Heat a tablespoon of olive oil in a large, thick-bottomed stock pot on medium heat. Add a dab of butter to the olive oil. Working in two batches so as not to crowd the pan, add the cubed butternut squash to the pan. Toss to coat all sides with oil. Sprinkle a little salt over the squash. Then spread out in an even layer and let cook, stirring only occasionally, so that the edges and sides get lightly browned. You may need to adjust the heat up to ensure browning, or down to prevent burning or drying out. Add more oil and butter for the additional batches. Remove from pan and set aside.

Heat another tablespoon of olive oil in the pot, on medium heat. Add the chopped onions and cook, stirring now and then, until softened. Add the curry powder, mustard seeds, cumin, and fresh ginger, and cook for a minute or so longer. Use a flat bottomed wooden or metal spatula to scrape up any browned bits.

Return the butternut squash to the pot. Add the chicken stock and a teaspoon of salt. Increase the heat to bring to a simmer, then lower the heat to maintain a low simmer, cover the pot. Cook for 40 minutes until squash is completely tender. Use an immersion blender (or a stand up blender in which case work in batches) to blend the soup smooth. Add more salt to taste if needed.

Serve in individual bowls with a dollop of sour cream and some chopped cilantro.

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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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The Market Lady, Lane McConnell, will visit the West Plains Farmers Market in West Plains, Mo., Saturday, September 10..  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 Master 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 market.”

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 September 10 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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The Market Lady, Lane McConnell, will visit the FARM Farmers Market in Camdenton, Mo., Saturday, August 27.  The Market Lady and video crew will begin at 7:30 a.m., with two cooking demonstrations 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.”

“Our market and community are excited about The Market Lady’s cooking demonstration on Wednesday,” said Sandy Nelson, FARM Market Manager. “We will have a variety of products available for consumers to shop from and The Market Lady will be here to answer questions about eating locally and provide lots of wonderful cooking tips.”

One recipe The Market Lady will be preparing at the market is Battered Patty Pan Squash.  Below find the recipe for printing in your publication.  Be sure and come out the FARM Farmers Market on August 27 at the square in downtown Camdenton to meet The Market Lady.

Battered Patty Pan Squash
2 eggs
½ cup milk
Salt and pepper to taste
Vegetable Oil
½ tsp. red pepper
½ cup flour
½ cup cornmeal
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. parsley
2-3 patty pan squash, washed and sliced, lengthwise

In a pie plate add the eggs, milk, salt, pepper and red pepper and whisk together.  Add the sliced squash to the mixture to coat. Meanwhile, heat the vegetable oil over medium heat.  Add enough oil to fry the squash.

To make the batter add ½ cup flour, ½ cup cornmeal, garlic and onion powder, salt and pepper and parsley.  Add the squash that has been dipped in the wet mixture and coat with dry batter.

Place in skillet with hot oil and fry to a golden brown.  Drain on a paper towel and serve.

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The Market Lady, Lane McConnell, will visit the Laclede County Farmers Market in Lebanon, Mo., Saturday, August 6.  The Market Lady and video crew will begin at 7:30 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.

“We are happy to welcome The Market Lady crew at our market,” said Market Master Linda Bethurem.  “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 Laclede County Farmers Market on August 6 to meet the Market Lady and video producer Kelsie Young in the St. John’s Hospital parking lot.

Eggplant Dip
4-6 roasted small eggplants, skinned and minced
1 onion, chopped
4 cloves garlic, minced
1 T. lemon juice
1/2 tsp. cumin
Handful of chopped cilantro
2 T. olive oil

Warm oil in skillet and cook onion until soft and lightly browned.  Stir in garlic add eggplant pulp.  Simmer for 10-15 minutes.  Season to taste with salt, pepper, lemon juice, cumin and cilantro.  Perfect served with pita chips.

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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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