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Archive for the ‘Wine’ Category


Market Lady, Lane McConnell, shows a new way to prepare squash using local ingredients from the farmers market in Mtn. Grove, Mo.

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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.

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Cooking Up at Storm at the Mtn. Grove Farmers Market

Cooking Up at Storm at the Mtn. Grove Farmers Market

I traveled to Mtn. Grove on June 4th to visit the farmers market and it was a beautiful day for cooking demos.  It was an early morning, as we arrived to the market at 7:30 a.m., and normally that wouldn’t have been so early, but when you spend most of the wee hours in the hay field with your family, and you’re only running on about 4 hours- it’s an early morning.

The Mtn. Grove Farmers Market was a special visit for me, as I grew-up in Mtn. Grove and graduated high school in 2000.  I was very surprised that so many of my previous teachers came out to show support of their hometown girl…and I also appreciated the support of many of the local farmers that stopped in.

I started the morning with a Cabbage Sautéed in White Wine and finished with a Pound Cake with a Fresh Strawberry Sauce.  The vendors wanted the cake first, but I told them only after the vegetables.

There were many consumers that came by to visit with us and sample our locally cooked meals- we appreciate all the customers for coming out and saying hello!

Below is the cabbage recipe that I prepared at the market.  It’s a little different way of eating cabbage than what most people are used too- but that’s the pupose – to show new ways to cook.  See you at the next market!

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.  Next add wine, salt and pepper and sauté for an additional 6 minutes.  Serve alongside grilled pork, beef or chicken.

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.

Read Full Post »