|Posted by sedaliaareafarmersmarket on September 27, 2010 at 12:40 PM||comments (3)|
RUSTIC CHEESY POTATOES
(MAKES 16 SERVINGS)
3 lbs Yukon Gold Potatoes
1 Chicken Bullion Cube
1 TBL Salt
1 bunch Cilantro (save sprigs for garnish)
1 TBL Butter
1 can Cream of Mushroom Soup (undiluted)
1 Lg Onion coarsely chopped
1 lb shredded Sharp Cheddar Cheese
4 Lg Celery stalks cut into ¼” slices
8oz package Cream Cheese
8 oz White Button Mushrooms, sliced in ¼" slices
12 oz can Evaporated Milk
¼ tsp dried rosemary
Non-stick cooking spray
1. Scrub potatoes and boil in salted water until tender, reserve ½ cup potato water, drain rest and cool potatoes.
2. While potatoes are boiling, melt Butter in a large frying pan over medium heat; add celery and onion and cook until crisp tender, about 10 minutes.
3. Add mushrooms to celery and onion and cook until mushrooms are tender, about 5 minutes.
4. Add dried rosemary, chicken bullion cube and ½ cup potato water and cook until bullion has dissolved and water has evaporated. Remove from heat.
5. Once cool, cut potatoes into ½ inch slices.
Spray 9 X 13 baking pan with non-stick spray.
Layer 1: Put about 1/3 of the vegetable mixture in bottom of pan. Layer with about 1/3 of potatoes. Spread another 1/3 of vegetables over potatoes. Then spread ½ of the mushroom soup over all. Divide the cream cheese in half and breaking in small pieces scatter first half evenly over the layer. Then sprinkle 1/3 the shredded cheddar over this layer.
Layer 2: Position another 1/3 of the potatoes into a layer , add 1/3 of vegetables, spread ½ soup and scatter last of the cream cheese and finish with 1/3 of cheddar over this layer.
Layer 3: Place last layer of potatoes over all Sprinkle the last of the shredded cheddar cheese over top. Pour entire can of evaporated milk over the entire dish.
BAKE in preheated ! 400 degree oven for a minimum of 30 minutes. Dish is done when golden and bubbly.
GARNISH: Place reserved sprigs of cilantro and a few celery leaves on top so they look like a bouquet, and serve.
1. Dish may be assembled and refrigerated day before serving. Add a minimum of 15 minutes to baking time if coming straight from refrigerator.
2. May add chopped cooked ham to each layer for a hearty main dish.
|Posted by sedaliaareafarmersmarket on September 23, 2010 at 11:31 AM||comments (1)|
Bev Hayes Peach Salsa Recipe from her Chef Demo on Saturday, July 3rd!
3 firm peaches (about 1 pound)
1 Tablespoon lemon juice
2 ripe tomatoes (about 1/2 pound)
6 large green onions
1 Tablespoon canned jalapeno peppers, chopped
1 Tablespoon cilantro, coarsely chopped
12 Tablespoon extra virgin olive oil
3 Tablespoon sherry vinegar
2 Tablespoon honey
Remove the skins from the peaches (by blanching or peeling).
Cut peaches into thin strips or chunks, discarding pits. Toss with lemon juice.
Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips or chunks.
Combine peaches and tomatoes. Add onions, peppers and cilantro. Mix well.
Whisktogether oil, vinegar and honey. Pour over other ingredients. If usingwithin several hours, no need to refrigerate; otherwise cover andrefrigerate.
Fresh ingredients makes all the difference Thanks for shopping the Sedalia Area Farmers' Market!
|Posted by sedaliaareafarmersmarket on October 23, 2009 at 3:08 PM||comments (2)|
Sedalia Area Farmers’ Market Closes Its Inaugural Season October 31st with Celebration
October 23, 2009
Contact: Bev Hayes at email@example.com
The Sedalia Area Farmers Market will close its inaugural regular market season on October 31st. The Market opened on May 2nd, and was open every Tuesday and Saturday throughout the season at the corner of Main & Ohio in downtown Sedalia. More than thirty different vendors participated at various times throughout the season, with a solid core of 8-10 regular vendors serving approximately 4000 customers over the Market’s 52 days.
Offerings included fresh produce such as tomatoes, spring greens, and blueberries; farm-fresh eggs; pastured poultry; baked goods such as Mabel Brubacker’s half-moon pies, Pasta Italia’s homemade fresh pastas, Val Larm’s braided oatmeal bread, whole grain breads, rolls, and pies; and non-food items such as herbal soaps and wooden toys. “We cannot say enough good things about our customers and vendors in our first market season,” said Bev Rollings, board president, “They know what it means to support a local growers. There is so much more to add and do to increase the market’s presence and influence on the health of individuals and the local economy. We can hardly wait until next season.”
Additionally, the Market was honored to play host to many local volunteer musicians, including Market regulars Mike Todd and Bill Gordon. Chef demonstrations were given by Chef Tim Schroeder of Ivory Grille, Judge Debbie Mitchell, Wiley Wailli of Pasta Italia, Board Member Terri Kees, and more. Specialty exhibits included those such as fiber spinner LuAnn Stovall, State Fair Community College’s One Book project, and children’s fingerprinting with the Sedalia Police Department. A special children’s area called “Little Sprouts” was offered many times.
Over 150 businesses and citizens contributed financial support for the Market’s efforts, including the Chamber of Commerce, the Central Business and Cultural District, State Fair Community College, Ditzfeld Transfer, MFA Agri-services, Heartland Farm & Lawn, Wine & More/CC Coffeehouse, and Bothwell Regional Health Center. “It’s humbling to be involved in an effort so well supported by our community,” remarked Bev Hayes, marketing liaison, “We hope to hear lots of feedback to make the 2010 season even better!”
The Sedalia Business & Professional Women's Club will sponsor a non-perishable food drive at the Market this Saturday, October 24th for “Make a Difference Day.” Those bringing ten or more items will receive a free reuseable Sedalia Area Farmers’ Market bag.
On October 31st, Market volunteers and vendors will celebrate Halloween and the close of the season by dressing for the occasion. Val Larm’s 5-star caramel popcorn will be free to children. The Little Sprouts kids area will feature face painting.
The Sedalia Area Farmers’ Market is a non-profit growers-only farmers’ market founded in 2009. The Market is located in beautiful, historic, downtown Sedalia. Vendors from Pettis and its contiguous counties are welcome and encouraged to join. The Market accepts cash, debit, and food stamps/EBT. For more information, visit their website at http://www.sedaliaareafarmersmarket.com or call 660-620-6841 or email firstname.lastname@example.org
|Posted by sedaliaareafarmersmarket on August 6, 2009 at 8:06 PM||comments (1)|
I'm very sad to say that I missed last Saturday's Market due to a family member's wedding (it was wonderful and worth it). But oh, how conflicted I was! What a lineup: Chef Tim Schroeder of Ivory Grille shared his culinary prowess for nearly three hours, picking items here and there from our Market vendors, and turning them into something "magical" I'm told. (Hmmm . . . I THINK the wedding was worth it.) Gazpacho, grilled squash, vegeterian lasagna---ahhhh. Luann Stovall demonstrated her fiber spinning skills (even had one skein made of her dog's hair, and I'm told it did not smell doggy!). And our young musicians, Mr. Chase McRoy and Mr. Connor Hurley, were a jazz hit! Thank you to all who made the day so special (despite the initial rain)! Enjoy the photos!
Chef Tim Schroeder of Ivory Grille shops . . .
He chops . . .
The face confirms the taste! Bruce Bird of Ozark Prairie Apiary enjoys a Chef Tim creation.
The finished product!
Chase and Connor jazz it up.
|Posted by sedaliaareafarmersmarket on July 27, 2009 at 6:38 PM||comments (5)|
Many customers and vendors alike enjoyed our first local chef demo at Saturday's Market! Judge Debbie Mitchell demonstrated some fine chopping skills as she prepared a wonderfully light, refreshing summer soup (great as an appetizer, lunch accompaniment, or between-course palate cleanser). She shares her recipe with us (see photo below the recipe). . . (thanks, Debbie!).
COLD SUMMER SOUP
4 hothouse cucumbers, peeled and cut in medium dice
2 green onions, chopped
1/2/ honeydew melon, peeled and cut into medium dice
1 serrano chile, chopped fine
1 rib celery
½ C rice wine vinegar
Leaves from 2 sprigs fresh mint sprigs, chopped
Leaves from ½ bunch fresh cilantro leaves, chopped
Extra-virgin olive oil
2 T low-fat yogurt
1 T chopped fresh flat-leaf parsley
Combine the cukes, green onions, melon, chile, celery, vinegar, herbs, salt, and drizzle of olive oil in a large bowl (I did not add the oil). Put the bowl in a large pot of ice water to chill (you won?t need to do this if you are serving the soup the next day). Garnish with a mix of yogurt, juice from the lemon, and parsley (I always forget to do this step).
|Posted by sedaliaareafarmersmarket on July 8, 2009 at 12:41 AM||comments (6)|
You know that wonderful smell wafting near the north Market entrance? A delightful mix of rosemary, mint, and lavender, among other things? It doesn't take long for your nose to find the source: Annie and Mark Albright's stall filled with handmade vinegars, soaps, scrubs, balms, and more. Last Thursday, we were honored and thrilled to tour the Albright's Bright Hope Farm.
Traveling over the river and through the woods, we arrived at the heavenly Bright Hope Farm in northeast Pettis County. Mark, along with Bruce Bird of Ozark Prairie Apiary, were checking the hives of Italian bees just off of Annie's elderberry patch (lucky bees), which was in full bloom. (It's going to be a great year for elderberries.) Shortly thereafter, we met the California bees, up close and personal, on the other side of the farm, just off the edge of a beautiful sweet corn patch. (And for those of you curious enough to ask the question: yes, there's a highly noticeable, and somewhat predictable difference between the two types of bees. The Italian bees are hot-tempered, while the California bees are laid back surfer types.)
Bright Hope is a diverse farm, from chickens and geese, to goats, cats, and dogs (one that Annie rescued, and two happy Pugs). Though Annie has a declared aversion to snakes, it seems as though most anything could thrive under her caring and watchful eye. The house, tucked into a grove of trees, is surrounded by live herbs. Annie names them off like old friends, espousing their unique qualities, be it calming, healing, energizing, etc. She is a recently certified master gardener (though I think she probably earned the title through experience long ago). Mark, a horticulture instructor at State Fair Community College, is also vice president of the Sedalia Area Farmers' Market board.
After traipsing and tasting through the blueberry and blackberry patches (and sampling a few at Annie's urging), we toured her sun-loving herb garden, complete with both native and cultivated varieties. My kids most enjoyed the herb aptly named "Sweet Annie" for its glorious spicy citrus scent, and were delighted when Annie pulled some from the ground for us to plant at our home.
All of this herbal goodness is processed and made ready for Market in Annie's cozy shop in the basement of the Albright home. Though she does buy a few herbs in bulk to meet her client's needs, most you will find come right off of her drying rack. Her soap making is a days long process, requiring patience and skill. If you've not had the pleasure of using one of her handmade soaps, try it just once, and I guarantee you will not want to go back to harsh store-bought soaps again. Her soaps are as good on the last use as the first, and just as sweet smelling (or manly smelling, if you so desire).
And finally, out past the hammock, in the shade at the edge of the sunny garden, Annie treated us to the best of summertime pleasures: special recipe ice cold lemonade and lemon balm cake, garnished with mint sprigs and blueberries. We sat and chatted, enjoying the cool breeze, good company, and beautiful Bright Hope Farm. Enjoy the photos!
While visiting the hot-tempered Italian bees, we kept our distance with a zoom lens.
Who is teaching whom? Mark, a proven bee charmer, is apparently also a baby charmer (Riley, granddaughter of market master Brenda Raetz).
Evidence of a good elderberry year!
The tassling sweet corn patch.
Geese and rooster, too!
Echinacea, commonly known as purple coneflower.
Rudebeckia, aka black-eyed Susans.
Apples on the way!
Board member Bev Hayes delighting in the blueberry patch.
Fresh cut soaps drying in Annie's shop.
This piece of lemon balm cake was gone seconds later.
|Posted by sedaliaareafarmersmarket on July 7, 2009 at 1:18 PM||comments (0)|
Okay--so I have to write this blog entry by living vicariously through our wonderful Market volunteers. Our special July 4th Market was the first I missed, due to my mother-in-law's birthday celebration. I hated to miss the Market, but did enjoy visiting the Camdenton farmers' market that day.
At the Market last Saturday was our first sweet corn of the season (plenty more to come) and cantaloupe from the Jennings Family at Sedalia TT Produce. Blackberries, blueberries, and raspberries are coming on strong, too! It's always a taste sensation at the Market, and I for one, am so thankful to have access to fresh, local food!
Possibly our most patriotic patron (certainly among the cutest!).
The Sedalia Area Farmers' Market would like to take this opportunity to thank all of those who fought so fiercely for our country's autonomy. The sacrifices are beyond the words and emotions we as humans are capable of conveying.
Reflecting on independence, meaning "free of dependence on another item or entity," in terms of food, I realized that local farmers' markets are where it's at. By purchasing and consuming from our local growers, we are reducing our dependence on 1. industrialized agriculture and 2. fossil fuels needed to transport that food thousands of miles to our plates. It's a beautiful thing!
Gorgeous gourd bird houses from Larm's Farm--we have birds fighting over ours!
So, a little rain never hurt anyone, and seeing how we made it through a Market day monsoon in June, this was nothing! We thoroughly enjoyed our guest band "Red Carpet Sunday," face painting, water guns, and more entertainment.
Red Carpet Sunday performs on the patio.
Waiting on face painting!
Many rose to the occasion in the "Great Tomato Taste Test Challenge," with nearly 100% choosing the taste of locally grown tomatoes over Arkansas tomatoes in a blind taste test. We'll be having more events like this to highlight the quality of locally grown food.
Mark Raetz assists customers in the Great Tomato Challenge.
Bev Hayes drew a crowd with her demonstration on how to make your own eco-friendly, economical laundry detergent (and how to custom tailor it to your water type). If you'd like a copy of her presentation, email me at email@example.com.
Hope you all enjoyed the Sedalia July 4th celebration, complete with parade, car show, fishing derby, the famous "Firecracker Mile," and of course fireworks! Can't wait to see you at the Market again!
|Posted by sedaliaareafarmersmarket on June 29, 2009 at 11:05 PM||comments (0)|
Walk, drive, skip, wheel, or bike, there's more than one good way to make it to the Sedalia Area Farmers' Market. Saturday's preferred mode of transportation was bicycle! We admired their tenacity in such heat (perhaps they heard about our free water?). Truth be told, we don't terribly care how you get to the Market, just get to the Market!
The "Big Wheels."
And the "Hot Wheels" (Tucker is checkin' it out!)
We delighted in the first plums of the season from Mrs. Amanda Hoover at Sugar & Spice Bakery of Versailles. They were well worth the wait--tender, sweet, juicy--and speaking of being well worth the wait, Amanda is expecting her first child on September 4th!
Market points of interest
And finally, hey, check this out. Ryan Webb, our artist-in-residence, is taking an intensive ceramics course this summer. Watch his work evolve (right before your eyes) and pick up some of his pieces while the prices are still reasonable!
Oh, and one more thing! Thank you so much to Show-Me Master Gardeners for being at the Market last Saturday to answer the most puzzling of gardening conundrums! We look forward to having you at the Market again!
|Posted by sedaliaareafarmersmarket on June 16, 2009 at 12:48 AM||comments (0)|
One of our regular market customers is Chef Tim Schroeder, of the beautiful Ivory Grille in the Hotel Bothwell in downtown Sedalia. Our growers are honored that Chef Tim has recently revamped the menu to include their produce, and new this time around is the "Farmers' Market Salad," which I eagerly dove into last week. Aside from the avocadoes (though I truly wish . . .), all of the produce in the salad is local goodness! Check it out in the photo, and then taste and enjoy for yourself!
|Posted by sedaliaareafarmersmarket on June 16, 2009 at 12:37 AM||comments (0)|
We've been so very blessed with gorgeous Market weather, right up until last Tuesday, June 9th. Our "rain or shine" policy was put to the test. Tents up. Tents down. Tents up! Soaked through and through (the produce was very clean that day), we stuck it out and were delighted that a few die-hard customers did, too!
They were rewarded with the likes of sugar snap peas, English peas, gooseberries, strawberries (the last of the season, I fear!), beautiful greens, onions, turnips, tomatoes, cucumbers, broccoli, garlic scapes, chives . . . and . . . happiness! Just look at Mr. Jim Finley!
We were honored to host the summer school students from Whittier Alternative High School, who were exploring volunteerism in our community.
So when we say we'll be there "rain or shine" you better bet that we mean it, and we still need YOU, our wonderful customers, to make it all worth while!
Mr. Bruce Bird, Ozark Prairie Apiary (and board member) braves the torrent.