Impressions of a Farmers' Market

Saturday, September 19, 2009 started out just like any other. I rolled out of bed, blindly made my way to the bathroom and started brushing my teeth. As I lazily brushed each side of my mouth I thought about the day’s activities in a sleep induced stupor. I knew I had to do something of significance today, but what was it, I thought as I brushed my tangled hair. “Kick-off against Duke is at 11, is that it?... No, a mere football game would not be bookmarked in my subconscious,” I thought as put in my left contact. “I’m sure I haven’t finished all of my homework…but that is pretty typical for a Saturday morning…” I posited as my vision was clearing somewhat. “Homework. I know it has something to do with homework…” I put in my right contact, blinked, and in a moment of total clarity, remembered “The Farmers’ Market! That’s it. Today I am going to the Farmers’ Market for a class project!” Satisfied, as the day’s agenda had finally come to me just as clear as my own corrected vision, I threw on some jeans and a t-shirt, grabbed some cash and my car keys, and headed downtown. When I got near the general vicinity outlined on my assignment’s prompt, I did not see anything resembling a market of any sort, save tons of people who clearly knew more about this event than I did, as they walked with purpose, on their way to a hidden valley of fruits and vegetables, a Kansan’s land of milk and honey. Others, walking away from a general area to the left, seemed to walk with something else. They walked with a sense of content, a sense of satisfaction and an armful of produce. I knew I was headed in the right direction. As I got closer, I followed my nose to the smell of “Barbeque?” Confused, I took another whiff. “Yep, that is certainly the smell of cooked meat and summer. That is definitely barbeque,” I decided, as my hunger to reach this mysterious destination grew like my own intensifying appetite for breakfast. “Who’da thought? BBQ at a Farmers’ Market!” As I approached the entrance, my sense of smell proved correct. Underneath a large white tent to the left of the opening to this event, a man was smoking some pork next to a large white sign advertising everything from organic beef cutlets to chicken breasts. I continued walking throughout the market and was surprised yet again. Across from the BBQ station, my eyes fell upon the rare ethnic delicacies of baba ganoush, spanakopita and Lebanese Turkey pies. Blown away from surprise, I slowly made my way to the next vendors. This duo was selling baked goods and soap. Although I first thought this an interesting combination, as I moved closer, I realized the connection between these two seemingly unlike items was that both looked absolutely delicious, and good enough to eat. The soaps, which were casually formed, actually looked like cookies, and were scented like edible confections with everything from vanilla almond to watermelon. I was beginning to see what made this such an extraordinary event. While I milled around the market, I began to notice something else peculiar. Aside from the random looking smattering of produce, baked goods and barbeque, the people at this event were like no others I had seen at any grocery store I had ever been to. These people were enjoying themselves. Unlike the usual haggard, tired countenances of the overworked mothers who frequented the local Dillon’s, these people looked happy, relaxed and overall excited to be there. No one looked agitated or in a hurry. Children were safe and free to run around. Laughing with happiness, toddlers and teens alike were savoring cinnamon rolls and talking to friends or parents. This was an event, an event to be celebrated, and was treated as such. Live music from hand-made instruments filled the air as people danced in the parking lot. This event’s attendees included both strangers and old friends. It was obvious that some of the people in attendance shared a personal camaraderie with the people they were buying from, as they asked about health and family. A high school reunion appeared to be in full swing, as a group of old friends gathered underneath a sign that said “Class of ‘67” while drinking coffee and talking about children. An hour and half and a bouquet of flowers later, I left the Farmers’ Market with a wealth of knowledge about this extraordinary event, a turkey pie in my stomach, and a feeling of content, like the people I had seen before. I felt content knowing that this event brought people together. I felt content knowing that in this world of schedules and work hours that you could find people gathered together at least once a week, buying wholesome food and generally enjoying their lives. For that reason alone, the Farmers’ Market is truly exceptional.

Feta Cheese Puffs and Raspberry Basil Caprese

Last weekend was awesome. As you know, Oma turned the big 8-5, a milestone for sure. And how does one celebrate an event of such proportions? Blow guns and food, duh. I mean, if you are going to celebrate your grandmother's 85th year on Earth, it better include a weapon, am I right?
So what did we do? You guessed it! We broke out the trusty blow dart gun. (My uncle actually gave this gun to my brother as a confirmation present. Yes, that's right, a CONFIRMATION present. I kid you not, amidst all of the gold cross paraphernalia, embossed Bibles, and prayer books, sat a fully loaded blow dart gun on the present table at the reception. After confirming his faith in The Lord Jesus Christ, my eighth grade brother righteously pegged the back of our house with multiple sharpened metal darts. Hallelujah!) Anyway, things started out innocently enough, as we all took turns shooting these little shiny spears into a handmade cartoon target, but quickly escalated when my cousin, Fritz, climbed the length of our tether ball pole, perched himself on top, (gun in hand, mind you), and began shooting from there. Intense. Not to be outdone by an 11 year-old, my boyfriend, who is 12 years his senior, thought it would be a good idea to test his aim, shooting abilities, and ultimately his masculinity, by moving to the edge of the property, (a good 100 yards down hill), and shoot from there. He made it, (THANK GOD), while putting the rest of the 40,000 residents of Small Town America at ease. Do I know how to pick 'em, or what? Eventually, a massive spider was quite literally blown away when Fritz shot it point blank with a dart. Clear liquid spurting in all directions, we decided to call it a day, and give the blow gun a rest, (until we got paintballs to "color the squirrels." Have I mentioned I'm from Missouri?)
After a long day of shooting and surviving multiple shots from the blow gun we were all famished and in need of some sustenance. Since it was a party after all, I decided I would make a recipe I found on The Greasy Skillet for Feta Cheese Puffs. Tasty, to say the least!
Feta Cheese Puffs
Ingredients:

• 4 tablespoons butter
• 3/4 cup water
• 3/4 cup all-purpose flour
• 3 large eggs, at room temperature
• 1/4 pound feta cheese or blue cheese, crumbled

Preparation:

1. Preheat the oven to 400 degrees and grease two baking sheets.
2. In a saucepan, bring water and 4 tablespoons of butter to a boil.
3. Remove the pan from the heat, and add the flour. Beat with a wooden spoon until the mixture leaves the sides of the pan and forms a ball.
4. Add the eggs, one at a time, beating until smooth after each addition.
5. Stir in the cheese.
6. Let the batter sit for 15 minutes, and then drop batter by rounded tablespoons onto the prepared baking sheets. You should have about 2 dozen puffs. Bake until golden, 20 to 30 minutes.
7. Serve.

For dinner the following night, my cousin Johanna and I made a Raspberry Basil Caprese, from Simmer Till Done.
Raspberry Basil Caprese

1 shallot
1 teaspoon olive oil
6 oz fresh raspberries
1 tablespoon honey
3 oz red wine vinegar
1 1/2 teaspoons roughly cracked or ground black pepper
dash sea salt

1 lb fresh mozzarella cheese
5 large basil leaves (4 for assembly, 1 to chop for garnish)

Make Raspberry-Shallot Dressing

Peel the shallot and slice thin, forming rings. Heat olive oil in small frying pan to hot, but not sizzling; add shallot rings and saute 1 – 2 minutes, until barely softened and edges are lightly charred. Remove from heat and set aside.

Place 4 oz of raspberries in medium mixing bowl, and save remaining 2 oz for garnish. Use a spatula to lightly press berries and release juices, leaving several whole and half berries in mix. Add honey, red wine vinegar, cracked pepper and cooked shallots. Gently stir with spatula to blend. Test flavor, and adjust to your taste with sea salt, or more pepper. Dressing can be made up to 24 hours before serving; flavors will intensify as it rests.

Assemble Raspberry Basil Caprese

Slice thick pieces of fresh mozzarella, 2 per person (8 slices to serve 4).

Lay one slice of mozzarella on plate. Top cheese with 1 teaspoon Raspberry-Shallot Dressing, then one large basil leaf. Lay second slice of mozzarella over the basil, and finish with another heaping teaspoon of dressing. Garnish plates with a few fresh raspberries, chopped basil, and a small extra splash of dressing, if desired.

Serves 4 as a first course.

Marinara

Every Friday, I go to work for a few hours in the morning and then have a mammoth break in the middle of the day, and then head back to campus for one class. The nature of the day's placement in the week is already prone to inactivity and this break does not help. So, what do I do during this objectionably placed period that serves as a black hole to all of my sensible productivity? Cook something, obvi.
Today I took a recipe I found on The Yummy Mummy's blog for marinara, serving as the first time I had ever put something on pasta that wasn't out of a $.92 can that said Del Monte on it. Nube, I know.

So, here is how it went:

I used up some (still) remaining ingredients from the week's earlier exploits and added a few to the mix.

1 28oz can crushed tomatoes (San Marzano, if possible)
1/2 chopped onion
3 cloves garlic
1 can chicken broth
3T olive oil

Cook garlic and onion in olive oil over medium low heat for ten mins or until clear.
Add tomatoes.
Add chicken broth and stir.
Let simmer, if you have time for about an hour, if not for as long as possible.
Remove from heat and serve over your favorite pasta.

I added fresh Parmesan, mozzarella and parsley for some color.

See? See?!

Goat Cheese and Sweet Potato Salad

Last night I went over to my other brother's house for dinner. I thought I would make a lighter dish since he had a kickball game shortly thereafter. (Although, after giving it some thought, I reasoned that Kickball is probably the most leisurely of sports, second only to bowling, where you are actually encouraged to drink beer and eat the most sickeningly processed greasy things from behind the snack bar WHILE participating.)

This was one of the easiest things I have ever done, and looked quite gourmet, (at least for a newbie :)

Goat Cheese and (Sweet) Potato Salad

• 1/2 cup olive oil, plus more for baking sheet
• 3 large red potatoes (about 1 pound)
• 1 tablespoon white-wine vinegar
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground pepper
• 1 large egg
• 1 cup fresh breadcrumbs
• 12 ounces fresh goat cheese
• 8 ounces mixed salad greens, or mesclun mix

Directions

1. Preheat broiler. Brush a baking sheet with oil; set side. Place the potatoes and 1/4 cup water in a microwaveable dish, cover with plastic wrap, and cook on high until potatoes are easily pierced with the tip of a sharp knife, 8 to 10 minutes. (Alternatively, place potatoes in a medium saucepan, cover with water, and bring to a boil; simmer until fork tender, about 20 minutes.) Rinse under cold water until cool enough to handle. Cut into 1-inch chunks, and place in a medium bowl.
2. In a large bowl, whisk together vinegar, mustard, and 1/4 teaspoon each, salt and pepper. Slowly add 1/4 cup oil, whisking to emulsify. Pour dressing over potatoes, toss to combine and set aside.
3. In a shallow bowl, whisk the egg with 1/4 teaspoon each salt and pepper. Place the breadcrumbs in a second shallow bowl. Slice the cheese into 8 rounds, and pat each into a disk about 1/2-inch-thick. Cover with wax paper to prevent sticking. Using two forks, dip disks first in egg, and then in the breadcrumbs, coating evenly. Place on prepared baking sheet.
4. Brush disks lightly with the remaining 1/4 cup oil, and broil until golden and crisp, about 5 minutes.
5. Toss the lettuce with the dressed potatoes. To serve, spoon salads onto plates, and top each with cheese disks.

As you have probably noticed, the recipe calls for red potatoes, and I mistakenly grabbed sweet potatoes in the store. I thought that it turned out just fine, but I am sure the original is tasty too.

We also had some Chicken Poblano Bisque with ciabattini on the side. All around, a great meal.

Spinach Puffs, Pulled Pork, Rootbeer

So I blogged about these recipes two nights ago and just as I was about to finish up, I hit a key and it was all gone, in one horrible moment. In a fit of frustration, I shut my laptop and went to bed. I will try to make up for it now:

After making my Spinach and Water Chestnut Chicken, I had a lot of ingredients left that I wanted to use up. So I googled everything I had in my fridge and pantry in one brilliant search to see what happened. Seconds later I had before my eyes a perfect recipe for Spinach Puffs! I will now quote my grandmother:

"I heahh zee most vundafull sings about zee intanet!"

and promptly concur.

Cheese and Spinach Puffs

10 oz frozen chopped spinach
½ chopped onion
2 lightly beaten eggs
½ cup grated parmesan cheese
½ cup shredded cheddar cheese
⅓ cup blue cheese dressing
2 tablespoons melted butter
½ teaspoon garlic powder or fresh
1 8½ oz corn muffin mix

Combine all ingredients, cover and chill one hour.

Shape into balls and bake at 350 degrees for 10-12 minutes or until tops are slightly brown.

I did not have blue cheese dressing so I used sour cream instead. I think this was a mistake. I feel like blue cheese would have added a really nice bite against the sweetness of the cornbread.

For dinner I went over to my brother's house. He had made a delicious pot of pulled pork using Root beer.

• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

   

Delish!

Next up: Root Beer Floats. We hearkened back to our childhoods with this ever so simply delicious treat.



As the night concluded and I grabbed my things to go back to my apartment I hear...

"Oh, Hey Les, Mom left you a care package with me..."

AWESOME.

These are some of the food related contents:

always good...


hachacha!













And the crem de la crem:

Who knew something this beautiful is being sold next to Campbell's
cans? If I were Andy Warhol I would have made my millions off of this little treasure...

Spinach and Water Chestnut Chicken

My Oma is having her birthday party this weekend. I will not tell you how old she is, so as to protect her privacy...(let's just say she's been dancin' this green earth since, well God himself was a boy...) So anyway, it's a substantial one, and we are going to party like there's no tomorrow. (Quite a fitting phrase, since the lady of the hour has taken to reminding me of her own mortality like it's going out of style.

"Goodnight, Oma, see you in the morning!"

"Perhaps, dear, or perhaps I will be looking down on you with a smile, as I sit next to your dear, dear Opa, while you eat your morning eggs...")

Woah.

Anyway, we are going to blow the roof off, if you haven't already put that together. So, naturally, as the event of the year creeped up, I started to prepare. And prepare I did, while at work this morning. I decided I should start hunting around for some intruiging looking recipes for an hour or two and stumbled on some definite prospects. Feta Cheese Puffs, anyone? How 'bout an Artichoke Spinach Dip-Stuffed Mushroom? Yum.

While I was looking, I came across a harmless enough looking recipe for spinach dip. Spinach, cheese, butter, etc. However, while perusing, I saw that you could put said dip on chicken? and roll it in breadcrumbs? With one ear perked, and my head cocked in confusion, I read on with the tenacity of a 6th grader and a new Harry Potter. Truly intruiged, I decided I'd try this sucker out. And deeaaaaammnn! It was good! I fixed mine with rice and voila! With no hesitation and no reservations, I have turned into a younger, female Anthony Bourdain!

Spinach and Water Chestnut Chicken

ingredients:

PAM

2 T butter

1/4 cup chopped onion

2 cloves garlic, minced

1 T flour

1 1/4 c milk

1/2 c fat free half and half or milk

2 9oz pkg frozen chopped spinach, thawed and squeezed dry

1 8oz pkg dry veggie soup mix

1/4 c shredded Parmesan cheese, divided

Breadcrumbs

Small chicken breasts

Pre-heat oven to 350. Coat casserole dish or cookie sheet with PAM.

In large saucepan, over medium heat, melt butter and add garlic and onion. Stir for 5 mins.

Stir in flour and cook while stirring an additional minute. Add milk and half and half and cook until thick. Remove saucepan from heat and add spinach, water chestnuts, cheddar, soup mix and two T Parm.

Put breadcrumbs on a plate.

Roll/smash chicken into spin dip. Make sure to gently pat the spin dip into the chicken, cradling chicken in palm. Gently coat chicken w/ dip into breadcrumbs, so as not to lose any of the dip.

Place on casserole dish/sheet and bake for about 30 mins.

When finished, sprinkle w/ remaining parm.

*I eliminated the half and half and substituted 2% milk instead to cut down on calories and to avoid having a bunch of half and half sitting in the fridge.

In one serving of the dip (1/9 of final product) there are:

137 Calories

8g Protein

9g Fat--again, this will be less if milk is used

5g Carbs

3g Sugar

120mg Sodium

Ta ta!

Chicken Pot Pie

I am blogging from my apartment on a normal weekday night. Nothing noteworthy or exceptional, just a mundane Monday in the heartland of America. I am writing my first blog post with a feeling of content that only comes from the regular routine of Fall and a good meal in my stomach. With inspiration from Josh Ritter, I bring you Chicken Pot Pie.


Servings = 4 Serving size =1 pie
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4.
Leftovers are fair.
1 tsp
extra virgin olive oil
1 cloves
garlic (minced)
1 small
yellow onion (diced)
2 medium
carrots (peeled and diced)
4 Tbsp
all purpose flour
1 cup
low sodium chicken or vegetable stock
1
10 ounce package frozen peas with pearl onions
3 cups
2% milk
2 large
red potatoes
1/4 tsp
salt
1/4 tsp
fresh ground black pepper
8 ounces
boneless skinless chicken breast (cubed)
1 tsp
dried basil
1 tsp
dried thyme
2 Tbsp
curley parsley (minced)
3
buttermilk biscuits (from the dairy case)
Heat olive oil in a large non-stick skillet and add garlic and onion. Cook slowly so that the garlic and onion soften but don’t turn brown.Add the carrots and cook until they are slightly soft. Add the flour and cook for about 3 minutes. Slowly add the chicken stock stirring constantly to keep any lumps from forming. Reduce heat to low.Rinse the frozen peas and onions in a strainer under warm water. Drain well and add to the pan. Add the milk, chicken breast, salt, pepper and herbs to the pan. Cook over low heat stirring occasionally.Microwave the potatoes for 5 minutes on high setting. Cut them into 1/2 inch cubes. Add to the sauce and cook for about 30 minutes Ladle into four oven proof bowls.Preheat the oven to 300°F.Lightly flour a chopping board and, using a rolling pin, roll the biscuit dough together and then roll out until 1/4 inch thick. Cut into 4 equal pieces and roll very thin. The biscuits should be slightly smaller than the bowl the pot pie will be cooked in. Place them on top of the chicken mixture in the bowl.Place in the oven and cook for about 15 minutes until the top of the biscuit is brown. Let cool about 5 minutes before serving.
Nutrition Facts
Serving size = 1 pot pie
Servings = 4
Amount Per Serving
Calories 528
Calories from Fat 64

% Daily Value
Total Fat 7g
11%
Saturated Fat 3g
15%
Monounsaturated Fat 3g

Trans Fat 0g

Cholesterol 48mg
16%
Sodium 930mg
38%
Total Carbohydrates 84g
28%
Dietary Fiber 7g
29%
Sugars 14g

Protein 32g

Vitamin A 120%
Vitamin C 92%
Calcium 33%
Iron 29%
Vitamin K 48 mcg
Potassium 1634 mg
Magnesium 111 mg