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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Archive for the ‘Vegetables’ Category
Market Kabobs Cooking Video
Posted in In Season, Main Dishes, Market Visits, Meat, Peppers, Side Dishes, Squash & Zucchini, Tomatoes, Vegetables on September 18, 2011| Leave a Comment »
Geared Up for Saturday’s Visit to West Plains
Posted in Pasta, Press Releases, Recipes, Squash & Zucchini, Vegetables on September 7, 2011| 1 Comment »
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.
A Twist on Cabbage
Posted in Cabbage, Side Dishes, Vegetables, Video, Wine on August 28, 2011| 1 Comment »
Market Lady, Lane McConnell, shows a new way to prepare squash using local ingredients from the farmers market in Mtn. Grove, Mo.
Do you have a question for The Market Lady? Leave her a comment of become a friend on Facebook today.
Cabbage Sautéed in White Wine
2 cups of sliced green cabbage
2 small green onions, sliced
Olive oil
Salt and pepper to taste
½ cup of a Missouri dry white wine
Sauté the onion and cabbage in oil for 2 minutes.
Shopping Tip
Choose the right cabbage for the recipe. Hard white (a.k.a. green) cabbage and red cabbage are delicious raw in coleslaw or cooked in soups, stews and sautés.
Storage Tip
Refrigerate cabbage in a plastic bag in your refrigerator for a week or even several weeks. If you find a cabbage and the outer leaves look ‘icky’, just remove them and the inner cabbage should be fine to use.
Next add wine, salt and pepper and sauté for an additional 6 minutes. Serve alongside grilled pork, beef or chicken.
Cabbage can be used in a variety of recipes including soups and slaws.
Filming at the FARM (Camdenton Farmers Market)
Posted in Press Releases, Recipes, Side Dishes, Squash & Zucchini, Vegetables on August 25, 2011| Leave a Comment »
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.
Jalapeño Pepper Jelly Glazed Chicken with Corn and Zucchini
Posted in In Season, Main Dishes, Meat, Peppers, Preservation, Recipes, Side Dishes, Squash & Zucchini, Tomatoes, Vegetables on August 9, 2011| 2 Comments »
Pepper Jelly
My mother and I make Jalapeno Pepper Jelly every year to give to friends during the holidays. Straight out of our garden we pick peppers and prepare the kitchen for jelly making. This takes quite a bit of time, but is worth the wait. You can find the recipe we use here.
Most folks only know one way to consume this delicate and spicy jelly- with cream cheese and crackers. Yes, that is one of my favorite ways as well, but there are a lot of other options to be aware of. Such as using the jelly as a marinade or basting sauce for pork and chicken. Pepper Jelly is perfect with grilled meat – give it a whirl this weekend.
You can find many local farmers selling Pepper Jelly at area markets, made from peppers from their own gardens. Ask your farmers what their favorite way to use Pepper Jelly is- I bet they can provide a wealth of knowledge.
Here is one of my mother’s favorite recipes that uses her homemade jelly as a baste.
Jalapeño Pepper Jelly Glazed Chicken with Corn and Zucchini
Recipe from 1997 Gourmet
6 plum tomatoes (about 1 pound)
1 pound zucchini
1 cup packed fresh coriander sprigs
1 cup chopped onion
2 teaspoons vegetable oil
2 teaspoons minced garlic
1 1/2 cups fresh corn (from about 3 ears)
2 tablespoons jalapeño pepper jelly
4 teaspoons fresh lemon juice
1/2 teaspoon chili powder
1 1/2 pounds chicken cutlets
2 tablespoons cream cheese
Prepare grill.
Seed and chop tomatoes and cut zucchini into 1/2-inch pieces. Finely chop coriander. In a heavy skillet cook onion in oil over moderately low heat, stirring, until softened. Add tomatoes, zucchini, garlic, corn, and salt and pepper to taste and simmer, covered, stirring occasionally, until zucchini is tender, 25 to 30 minutes.
While corn mixture is simmering, prepare chicken. In a small saucepan melt jelly over moderate heat, stirring, and remove pan from heat. Stir in lemon juice and chili powder and divide jelly mixture between 2 small bowls (to prevent the potential contamination caused by uncooked meat juices). Pat chicken dry and brush with jelly mixture from 1 bowl. Season chicken with salt and grill on an oiled rack set 5 to 6 inches over glowing coals until just cooked through, about 4 minutes on each side. With a clean brush, coat chicken with jelly mixture from other bowl.
Stir cream cheese into corn mixture until melted and stir in coriander and salt and pepper to taste.
Serve corn mixture topped with chicken.
Grilled Eggplant and Tomato Stacks
Posted in Eggplant, In Season, Recipes, Side Dishes, Tomatoes, Uncategorized, Vegetables on August 8, 2011| Leave a Comment »
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.
Market Lady Cooks it Up at the Laclede County Farmers Market
Posted in Eggplant, Press Releases, Vegetables on August 6, 2011| Leave a Comment »
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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