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Kohlrabi is in season and if you love the steamed stems of broccoli, you’re going to love this recipe. It is from Seasonal and Simple, the University of Missouri Extension recipe collection available on-line and as an app here..

Sauteed Kohlrabi

4 small kohlrabi, peeled and trimmed of leaves and stems
1 teaspoon salt
1 medium onion, sliced
2 tablespoons butter or margarine
1 teaspoon dried basil leaves, crushed or 1 tablespoon fresh basil leaves, chopped

Grate the kohlrabi and place in a colander. Sprinkle with salt and let stand for 30 minutes, then squeeze the water out. In a skillet, melt butter or margarine. Brown the onions and stir in kohlrabi. Turn heat to low, cover and simmer for 10 minutes. Uncover and turn the heat to medium. Cook another 2 minutes. Sprinkle with basil.


You’ll find kohlrabi at your local farmers market in spring and fall.

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Guest of the Ladies, Frank Reiter, visited his local market earlier this year and found there were treasures to be found.  Read about what he found and what he created below and find more of his culinary adventures on his blog at http://www.frankaboutfood.net/.

During the warmth of the summer, it is relatively easy to stroll through the vendors at the Webb City Farmers Market, and conceptualize dishes and menus with the plentiful produce available. However, during the cold days of winter, it can become a bit more challenging. When Eileen (one of the Market Ladies) approached me about tackling such a task, I was a bit pessimistic. Image

As I walked though the vendor tables one chilly Saturday morning, a few items caught my eye. Obviously the honey from Amos Apiaries is a staple product at the Market. Another table had shelled walnuts for sell. My mind began to pick up on these two items and move toward a sweet delight, such as baklava. Then, something happened… I spied some fresh basil on a produce table. Something clicked in my head, and I thought to myself about how basil and honey often can work in harmony with each other, in careful balance.

Well, the result of what happened next is printed below. The basil and honey play well together, and perhaps the basil even adds a little complexity to the flavor profile you expect in baklava. The savory, herbaceous hint from the basil really helps knock down a bit of that cloying sweetness from the Mediterranean & Middle Eastern dessert.

Basil Infused Baklava

1 lb. mixture of pistachios and walnuts, coarsely ground, plus more for garnish

1/2 tsp ground cinnamon, or to taste

1 C. breadcrumbs

2-3 sticks of butter, melted

16 sheets of phyllo dough (thawed)Image

For the syrup:

3 C. sugar

6 – 8 oz. honey

1 C. water

3 -4 sprigs of fresh basil

1.  Preheat oven to 375°F.

2.  Combine the nuts, cinnamon, and breadcrumbs in a bowl.

3.  Brush a 9×13 baking dish with some of the butter. Layer 5 sheets of phyllo into the dish, brushing each piece with butter before adding the next. Be sureto keep the remaining phyllo covered with a damp towel, to prevent drying out.

4.  Sprinkle ¼ of the nut mixture over the phyllo.

5.  Add 2 sheets of phyllo on top, brushing with butter between each sheet.  Sprinkle another ¼ of the nuts over those.

6.  Add 2 more sheets over that nut layer, brushing with butter between each sheet. Sprinkle another ¼ of the nuts over those. Image

7.  Repeat step 6. Sprinkle the last ¼ of the nut mixture over those. 

8.  Layer the remaining 5 layers of phyllo on top of the nuts, brushing between  each layer of dough. Brush the top piece with extra butter.

9.  Cut into the baklava to make strips, about 1.5 inches wide. Then, makediagonal slices, about 1.5 inches apart, to make a diamond pattern.

10. Bake until golden, about 30 minutes.

 While the baklava bakes, make the syrup

11. Bring the sugar, honey, and water to boil in a saucepan over medium-high  heat.  NOTE: use a larger saucepan than you think you need; it will try to boil over!

12. Add the fresh basil and continue to gently boil for 10 to 15 minutes.

13. Add the fresh lemon juice, and boil for 2 more minutes. Remove from heat,remove the basil, and allow to cool, slightly.

14. Pour the syrup over the warm baklava.

15. Let soak, uncovered, at least 8 hours, or overnight. Garnish with the extra nuts.



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Here’s an excerpt:

A New York City subway train holds 1,200 people. This blog was viewed about 4,400 times in 2013. If it were a NYC subway train, it would take about 4 trips to carry that many people.

Click here to see the complete report.

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grilled vegges and mushroom salad

Fresh veggies are an easy and delicious side when you’re grilling.  Nothing could be easier than popping on some peppers, egg plant or sweet corn to roast.  Market Lady Theresa Dohm recently demonstrated a tasty grilling recipe at the Webb City Farmers Market.

Grilled Corn and Mushroom Salad

Prep time:   10 mins

Cook time:   20 mins

Total time:   30 mins

Serves: 4-6

Grilled Marinated Mushrooms

·  4 Portabella Mushroom Caps

·  ¼ teaspoon Garlic Powder

·  ¼ teaspoon Onion Powder

·  1 lime (juiced)

·  1 tablespoon EV Olive Oil

·  1 tablespoon Steak Seasoning


·  2 large Onions (diced – use a sweet white onion like a Candy Onion)

·  2 red Bell Peppers (diced)

·  2 Jalapenos (remove seeds and dice)

·  2 ears Corn (shuck and remove silks)

·  1 can (16 oz) Black Beans (drained and rinsed)

·   2 Avocados (diced – remove pit and skin)

In a large ziplock bag add all the ingredients for the Grilled Marinated Mushrooms.   Set aside for 5 – 10 minutes while you prepare the other vegetables.

Using a piece of foil, make a tray for the grill by folding up the edges (make sure its large enough for all the veggies, or you can make 2 if its easier). Add the corn to the grill.  Add the mushrooms to the grill.(reserve the marinade liquid for later use).   Add the foil trays containing the onions and peppers to the grill.   Grill until the veggies are ready – about 10 minutes for the peppers and onions, 15 – 20 minutes for the corn and 10- 15 minutes for the mushrooms)  Remove the veggies from the grill and set aside.

In a large bowl add the black beans and avocado. Pour in the reserved marinade liquid from the mushrooms.  Add the peppers and onions.   Cut the corn off the cob and add it.

Dice the mushrooms and add those to the bowl.  Serve and enjoy!!

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The WordPress.com stats helper monkeys prepared a 2011 annual report for this blog.

Here’s an excerpt:

A New York City subway train holds 1,200 people. This blog was viewed about 6,600 times in 2011. If it were a NYC subway train, it would take about 6 trips to carry that many people.

Click here to see the complete report.

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We celebrated my father’s 68th birthday this weekend – it’s bewilders me to say that my father is 68 years old. I still look at him like he is my young father and it’s hard to imagine that he will turn seventy soon.

But, he might be 68 years old – and acts like a kid.  He keeps active on our family farm, could probably out walk me and kicks back for a good laugh constantly.  He says, “keep your mind young,” which he does do.  And, “keep your body healthy,” which he also does.  Eating out of our large garden and reaping what he and my mother sow.

I prepared a celebration dinner for him which included: filet mignon, roasted squash and zucchini with feta, grilled sweet corn with a spicy chipotle sauce, grilled eggplant and tomato stacks and southern red velvet cake.  It was quite a feast for us all!

Below you can find the recipe for the eggplant and tomato stacks, which I found from EatingWell.com.  This is a great site if you are looking for fresh and healthy recipes that taste amazing.

Grilled Eggplant and Tomato Stacks from Eating Well

Grilled Eggplant and Tomato Stacks
from Eatingwell.com
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
1/2 teaspoon coarse salt, divided
6 teaspoons prepared pesto
2 large beefsteak tomatoes, each cut into 3 slices about 3/4 inch thick
4 ounces fresh mozzarella, cut into 6 thin slices
6 fresh basil leaves
1 tablespoon balsamic vinegar
1/4 teaspoon freshly ground pepper

Preheat grill to medium-high or place a grill pan over medium-high heat until hot.

Use 2 teaspoons oil to brush both sides of eggplant slices; sprinkle with 1/4 teaspoon salt. Grill the eggplant slices for 5 minutes. Turn; continue grilling until tender and marked with grill lines, 3 to 5 minutes more. Transfer to a large platter.

Spread each eggplant slice with 1 teaspoon pesto. Top with a slice of tomato, a slice of mozzarella and a basil leaf.

Drizzle vinegar and the remaining 1 tablespoon oil over the towers; sprinkle with the remaining 1/4 teaspoon salt and pepper.

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 1 day. Bring to room temperature before serving.

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I took this from an MU Extension press release.

Most culinary experts have their favorite type of salt, but most consumers are confused about the different kinds of salt — sea, kosher, gray and iodized.

There are actually only small differences among the different types according to Tammy Roberts, a nutrition and health education specialist with University of Missouri Extension.

“From a chemical perspective, all salts are the same (sodium and chloride). A teaspoon of table salt may have more sodium than a teaspoon of the coarsely ground salt because of the amount that fits in the spoon. But by weight, they all have the same amount of sodium,” said Roberts.

Iodized or table salt is probably the most common salt used in households. Table salt is fine textured, has an anti-caking additive and has iodine added to it. Iodine is needed in small amounts by the body and is added to salt to prevent goiter.

Kosher salt has a coarse texture. It is not necessarily a kosher product, but can be certified as kosher for Passover use. Kosher salt has been used in the process in which foods are made kosher.

Sea salt is another coarse salt, but it can also be fine textured. It is made from evaporated seawater. There are trace amounts of minerals left in it after the evaporation process, which adds just a bit of a different flavor, making it the salt of choice for some.

Gray salt has become a very popular choice by many chefs who consider it the best quality of salt available. Gray salt is actually a type of sea salt. It is gray or even purplish in color because of the clay from the salt flats where it is collected. Like sea salt it can be coarse or fine grain and the trace minerals add a subtle flavor.

“The trace minerals in the different salts add a subtle flavor change but don’t change the nutritional value,” said Roberts. “The bigger difference is that sea and kosher salts don’t have added iodine.”

Salt plays an important role in body functions. If sodium gets depleted in the body, all contraction of muscles, including the heart, would stop. Salt helps maintain electrolyte and fluid balances in the body, and helps the brain and nerves communicate and function properly.

“It only takes a small amount of salt to do these functions, so sodium should be limited to no more than 1,500 to 2,300 milligrams per day,” said Roberts.

For more information on nutrition issues, go online to http://extension.missouri.edu or contact one of the nutrition and health education specialists working in the Ozarks: Tammy Roberts, (417) 682-3579; Christeena Haynes, (417) 345-7551; or Dr. Pam Duitsman, (417) 886-2059.

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Have you heard the news?

Slow Food of Southwest Missouri is celebrating “Local Week,” this Friday with their first Farm to Table dinner of the year, followed by Movies at the Moxie. What better way to spend a Friday night, right?

There  is a spring dinner featuring local producers Real Farm Foods, OOVDA Winery and Suncrest Farm. Tickets for the farm to table dinner can be purchased at Homegrown Foods and Pickwick House, 611 S. Pickwick and tickets are $40 per person or $15 for children 12 and younger. 

The group is also highlighting local restaurants that serve locally sourced foods like the Farmer’s Gastropub, Tea Bar & Bites and Mama Jean’s Deli.

If you want to learn more call 417-827-4207.

Dinner from local farms, local drinks and a movie – sound like a great date night!

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The Market Lady Video Producer

The Market Lady Video Producer Kelsie Young

It takes a team to accomplish a goal.  Our team consists of three ladies who each bring their own flare to The Market Lady Project

Our Video Producer, Kelsie Young, is a sophomore Agriculture Communications major at Missouri State University. She attended Aurora High School where she took an interest in media productions and agriculture classes, as well as the FFA. In 2005, Kelsie and her family started a small cow-calf operation.

Through the FFA, Kelsie quickly found a passion for agriculture. FFA brought her many opportunities. She has traveled Missouri doing leadership workshops and has been an advocate for agriculture as a State FFA officer in 2009-10. Kelsie even had the opportunity to travel to Taiwan, for an agricultural tour, to further her learning of the industry.

She has a passion for educating others about agriculture and cannot wait to help spread the word of agriculture. Kelsie is interested in media productions as well as public relations for a future career and that is what brought her to The Market Lady Project.  I, The Market Lady, held internship interviews to find a person that fit our project.  After talking with Kelsie, it was clear where her passion was and that she would make a perfect fit to our team. 

Kelsie has many years of experience filming and editing videos and her lively personality works well with our team.  Look for Kelsie out and about while shooting videos across the Ozarks this year!

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We have an invested interest in The Market Lady Project and here is why.

Nutritionists agree that increased consumption of fruits and vegetables would result in a healthier population. The first end objective of our project is to improve the health of the population in Southwest Missouri. We hope to achieve this through increased consumption of local specialty crops sold through farmers markets. The means to achieve increased consumption is education of adults and children as to the nutritional value, availability, selection and preparation of local specialty crops.

The second end objective of our project is to improve the financial success of specialty crop farmers in Southwest Missouri. This will be achieved through increased sales of specialty crops at local farmers markets. We want to see our local farmers flourish across the Ozarks.

With the increasing costs of health care and the social and personal costs of poor health, our project has the potential to impact issues of local and national concern. The White House initiative to reduce childhood obesity and the USDA initiative Know Your Food, Know Your Farmers tie directly to this project. The increasing interest locally and nationally in the culinary arts and in fresh high quality produce makes this project extremely timely. But, we need your help to make this project successful!

Get out and Buy Local Ozarks!

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