Market Lady Susan Pittman shares this tasty seasonal salad.

Lettuce Medley Salad with Raspberry Vinaigrette

Prep Time: 10 min

Level:  Easy                 Serves: 4 servings

medely salad final

 1 pint strawberries, sliced *

4 cups variety of lettuces *

1/2 cup raisins

1/4 cup pine nuts

2 tablespoons kalamata olives, chopped in half

1 red onion, diced *

Fresh mint leaves, torn *

Raspberry Vinaigrette Dressing, recipe follows

Feta cheese, crumbled

 In a large bowl, add the strawberries, lettuce, raisins, olives, pine nuts, red onions and mint. Top with Raspberry Vinaigrette Dressing and feta cheese.

Raspberry Vinaigrette Dressing:

 1/2 cup raspberries

1/4 cup olive oil

1 tablespoons red wine vinegar

1 teaspoon sugar, optional

 Add the raspberries, oil, vinegar and sugar if using into a blender and blend until smooth.

 *available at your local farmers market now (6-5-13).  Raspberries should be in season toward the end of June.


Market Lady Susan Pittman

Garlic Scapes

Guest “Market Gent” Frank Reiter is a huge booster of local foods and shares with us the info below on garlic scapes which are still in season.  You can find them at many southwest Missouri markets.  But don’t wait!  The season is short.

Garlic scapes are the leafless stem that shoots up from the garlic bulb that produces the flower of the garlic plant. When first emerging, the scape curls, with a slight bulge toward the top of the stem. To achieve the best growth and formation of the garlic head, and cloves, these scapes need trimming within a couple of weeks of appearance. Many farmers take advantage of these scapes and sell to the “in-the-know” culinarians, or foodies, at local farmer markets.   Scapes become available only one time a year: late spring and early summer. A very short-lived season, coupled with great versatility, make garlic scapes a highly sought after item in many markets. 


The scapes are only truly good when curled, with the very slight bulge. Once they begin to straighten, or flower, they become too woody, and lose much of the desired flavors.

The flavor within a garlic scape can be described as a cross between a scallion, or green onion, and garlic. I’m not gonna lie to you… it is sharply garlic. You know… the kind of garlic that bites your tongue. However, I am from the school of thought about garlic never being too much. One of my favorite quotes is by Emeril Lagasse: “Once I was asked, ‘Emeril, how much garlic is too much?’ I replied… ‘Dunno… ain’t been there, yet!'”  If you eat garlic scapes, definitely double, triple, up on breath mints, that day! 

Here are just a few ideas of things you could do with garlic scapes: 

  • chop into short lengths and sauté them as a side dish
  • chop them and toss them raw into salads
  • chop into short lengths and toss into a stir fry
  • toss them with olive oil, salt, and pepper, and grill them
  • substitute them for garlic in hummus recipes
  • use them as an aromatic herb in recipes
  • pickle them and store them for months to come
  • a delicious, yet unusual preparation as a garlic scape tart
  • a garlic scape pesto

When preparing garlic scapes for cooking, be sure to trim off the tops, just below the bulge. I used my two bundles to prepare a garlic scape pesto. As with any other pesto, there are a lot of ways to prepare it. For garlic scape pesto, you could use the scapes as a substitute for basil, or mix half and half with some herb, such as basil, dill, arugula, spinach, or chervil. For the nut component of the recipe, you could use pine nuts or walnuts. Below is the pesto recipe I used, and adjusted accordingly to my desired outcome. 

scape pesto

Garlic Scape Pesto

3/4 cups chopped scapes

1/4 cups pine nuts
juice & zest of 1/2 lemon
3/4 teaspoon salt
black pepper, to taste
1/2 cup extra virgin olive oil
1/4 cup freshly grated Parmesan cheese

1.  In a small sauté pan, over medium heat, toast the pine nuts. Constantly stir, or toss, to get a very light
golden hue to the pine nuts. Usually when you begin to smell them, they are done. Set aside and allow to cool for a few minutes. 
2.  Place toasted pine nuts, scapes, lemon juice & zest, salt and pepper into the bowl of a food processor, pulsing until all chopped and incorporated well. 
3.  Begin drizzling in the olive oil as you continue to pulse, or run, the processor. 
4.  Scrape the pesto into a bowl, and stir in the Parmesan cheese. 

Frank’s Notes:

1. Pesto can be frozen. If you are going to freeze the pesto, do not add the Parmesan cheese until you are ready to thaw and serve the pesto. 
2. Freezing will mellow the sharp garlic flavor of the scapes in the pesto. I served mine fresh, but it did have a substantial bite, at first. The longer it sat in the refrigerator, the more mellow it became. 
3. This pesto can be served on toasted breads, or tossed in with hot pasta. It can also be tossed in with a  cream sauce for pasta. A small round of toasted baguette, topped with some pesto, and finally topped  with a grilled shrimp makes for some amazingly simple, yet elegant appetizers at a gathering.

frank about food

Frank with his prized scapes at the Webb City Farmers Market.  Learn more about Frank’s passion for food at:

His Facebook page:  https://www.facebook.com/FrankAboutFood?fref=ts


His Blog:  http://franklyfoodblog.blogspot.com/2013/04/frank-about-food-flashback-great-garlic.html

It’s strawberry season in Southwest Missouri and there is nothing better than a local berry so be sure to stop by your farmers market and enjoy the season.

Market Lady Trish Reed shares this recipe:IMG_0413

Cheese Cake Stuffed Strawberries

 1/2 tablespoon vanilla

1 box instant cheese cake pudding

Pint of heavy whipping cream

1 package of whipped cream cheese (8 oz)

2 quarts of fresh strawberries

 In a bowl combine all ingredients except fresh strawberries, put mixture in gallon zip lock bag, refrigerate for at least 45 minutes.

 Wash strawberries and pat dry.

 Remove stem, invert and cut into quarters but not all the way through so the quarters stay together.  Put in fridge until cheese cake mixture is ready.

 Cut one corner off zip lock bag, and squeeze into opened quarters of strawberries.  Refrigerate covered until ready to serve.

 Find more tasty recipes and tips at:  https://www.facebook.com/pages/The-Market-Lady/132618160144643

trish reed

Market Lady Trish Reed



Market Lady Theresa Dohm prepared this delightful recipe at the Webb City Farmers Market recently.  It’s good for you, a taste treat and easy to prepare.

Watercress Salad with Roasted Beets and Oranges

The sweet earthiness of roasted beets combines with the tang of citrus and the peppery bite of watercress in this jewel-colored salad. For maximum flavor, serve the salad at room temperature or just slightly chilled.

 1 pound small-to-medium red beets, with 1 inch of stems left intact

  • Olive oil
  • 3 navel oranges
  • 2 tbsp raspberry vinegar
  • 2 tbsp chopped shallots
  • 1 tsp Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1 tbsp fresh thyme leaves
  • ½ tsp salt
  • Freshly ground pepper, to taste
  • 4 cups of watercress leaves, washed and dried

 Position a rack in the lower third of the oven and preheat to 400 degrees F.

 Rub the beets with olive oil and place in a shallow roasting pan. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with the tip of a knife, 40 to 60 minutes, depending on their size. Remove the pan from the oven and let the beets cool. When cool enough to handle, unwrap the beets and peel. Cut the beets into ½-inch-thick slices or wedges and set aside in small bowl.

Meanwhile, grate the rind (zest) from 2 of the oranges. Cut one of those oranges in half crosswise and squeeze the juice into a small bowl. Add the zest, vinegar, and shallots, and let the mixture sit at room temperature for 15 minutes. Whisk in the Dijon mustard, olive oil, thyme, salt, and pepper. Alternately, you can combine all of the dressing ingredients in a small jar and shake vigorously to emulsify the vinaigrette.

 Add 1 to 2 tbsp of the vinaigrette to the beets, tossing to coat.

Slice off the tops and bottoms of the remaining 2 oranges. Then, with a sharp knife, cut off the peel and pit (white membrane) in vertical strips working from the top down, following the natural curve of the fruit. Release the segments by cutting on the inside of each membrane.

Place the watercress in a large bowl and drizzle with some of the vinaigrette, tossing to coat the leaves. Transfer the watercress to a platter and arrange the beets and orange segments atop the greens. Serve immediately.

Market manager Eileen Nichols prepares this dish with Carol Parker on KSN:  http://fourstateshomepage.com/fulltext-living-well?nxd_id=398622

Here’s a recipe that’s right on target with the season.  You should be able to get all the main ingredients right now at your local farmers market.


Easy Spinach Salad

 10 ounces of fresh spinach

1 red onion

6 boiled eggs

8 ounces chopped bacon

2 tablespoon ketchup

1 cup miracle whip

1 tablespoon oil

1/2 cup or equivalent sugar-free sweetener

 In a small bowl, mix together ketchup, miracle whip, oil and sugar. Mix well and refrigerate. In a large bowl, combine spinach, red onion, cubed eggs and bacon pieces. Toss well. Drizzle dressing over salad mixture and toss well.

Market Lady Trish Reed

trish reed

Spring means asparagus and this is my favorite asparagus recipe. I didn’t think I liked asparagus until I had prepared in the recipe below. My image was of boiled asparagus that was limp and turned olive green. This cooking method preserves all the vitamins and all the flavor.

rocky horse asparagus 2

(Fresh asparagus from Rocky Horse Ranch at the Webb City Farmers Market)

 And once I became an asparagus fan, I have also found that raw asparagus is delicious as well – if it is fresh from the market and tender it is a great finger food or it is terrific just to break into small pieces into a salad.

 My most recent favorite asparagus method is steamed – an easy meal is to place a piece of fish or chicken on a 6-8″ square of parchment paper, season with salt, pepper. Then add 2″ pieces of asparagus, sliced mushroom, zucchini, cherry tomato on the meat, drizzle 1 tablespoon of olive oil, 1/4 cup of chicken broth or wine. Fold the parchment paper over the meat and vegetables into a package, place on a sheet pan into 400 degree oven for 15 minutes or until parchment paper is browned on edges. The steam cooks the meat and vegetables and is delicious.

 All of these cooking methods preserve the flavor and vitamins in asparagus. Asparagus is a low calorie vegetable that is an excellent source of folate, Vitamin C and potassium. It is also rich in antioxidants. Spring is here – enjoy some asparagus!

 <strong>Roasted Asparagus</strong>


 1 lb asparagus

1 1/2 tablespoons olive oil

1/2 teaspoon kosher salt ( or 1/4 teaspoon regular table salt)

 Preheat oven to 425°F.

 Cut off the woody bottom part of the asparagus spears and discard.

With a vegetable peeler, peel off the skin on the bottom 2-3 inches of the spears (this keeps the asparagus from being all “stringy” and if you eat asparagus you know what I mean by that).

Place asparagus on foil-lined baking sheet and drizzle with olive oil.

Sprinkle with salt.

With your hands, roll the asparagus around until they are evenly coated with oil and salt.

Roast for 10-15 minutes, depending on the thickness of your stalks and how tender you like them.

They should be tender when pierced with the tip of a knife.

The tips of the spears will get very brown but watch them to prevent burning.


Market Lady Susan Pittman

A couple weeks ago I visited the Farmers Market of the Ozarks in Springfield, MO.  I decided to make my recipes focus on mushrooms- portobellos to be specific.

Portobello mushrooms are a weakness of mine.  Grilled alongside steak, in salads, on sandwiches or even sautéed- these earthy tasting fungi are on my menu at least once per week.

The best part about shopping at your local market is the opportunity to taste food in its freshest state.  Mushrooms found at your local market are especially tasty because they are picked within hours of purchasing them from your local farmer.  When shopping for mushrooms at your market look for the under part of the shroom to be a lighter brown color.  The older the mushroom, the darker the underneath.

Here is one of the recipes I prepared at Farmers Market of the Ozarks using local portobellos from Willow Mtn. Mushroom.  Look for the video soon…

Grilled Portobello, Tomato and Mozzarella Salad

4 large portobello mushrooms (about 5 inches in diameter), stemmed (Willow Mountain Mushroom)
Sea salt and freshly ground black pepper
2 cloves garlic, minced (Yang Family Farm)
Olive Oil
3 medium sized vine ripened tomatoes, diced (Suncrest Farm)
8 ounces fresh water-packed mozzarella, drained, cut into cubes (Terrell Creek Farm)
1/4 cup chopped fresh basil leaves (My Garden)
Preheat the grill.

Drizzle olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 6 minutes per side.

In a small bowl, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.

Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.