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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