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Monthly Archives: July 2016

Watermelon Salad with Mint

By | 417 Localista, Market Recipes | No Comments

watermelon-queso-fresco-mint-fruit-saladLooking for a great twist on a summer salad?  This Watermelon Salad is tasty and the perfect way to cool-off at your next summer bbq party.  You can find delicious, juicy watermelon at market now from a variety of farmers.  Shop with us every Wednesday from 9a to 1p and Saturday from 8a to 1p.

Watermelon Salad
3 cups of watermelon, cubed
Juice of three limes
Olive Oil
1 tsp salt
½ cup  Terrell Creek Farm Chevre
Optional: PT Gardens Mint leaves or spinach and 1/2 cup chopped red onion

Place the cubed watermelon in a large bowl. Drizzle with lime juice and olive oil. Sprinkle with salt, mint and feta and lightly fold. Serve chilled.

Whole Kernel Corn Bread with Jalapeno Jelly

By | FMO Foodie Pack, Food, Market Recipes | No Comments

This special market inspired recipe comes from our FMO Market Manager Sarah Byrd.  She incorporates products from three vendors: dry ingredients from Down to Earth Foods, jelly from Red Top Oven and whole corn from Parker Farms or Rocky Mountain Produce.  You can find these vendors and more every Wednesday from 9a to 1p and Saturday from 8a to 1p at FMO- shop local Ozarks!

Whole Kernel Corn Bread with Jalapeno Jelly

2 ears of corn
1 1/2 cups cornmeal
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil
2 1/2 cups milk

Preheat oven to 400 degrees F. Tear husks off the ears of corn; tip the ear of corn towards a bowl while slicing downward with a sharp knife to separate the kernels from the cob. In a small bowl, combine cornmeal, corn kernels and milk; let stand for 5 minutes. Grease a 9×13 inch-baking pan. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

When your cornbread is finished baking you can simply spread a spoon of jalapeño jelly on and enjoy! Alternatively you can let the corn bread cool then grill it in a pan with butter and spread the jelly on a hot grilled piece of cornbread!

FMO Black Bean Burger (Vegan)

By | Market Recipes | No Comments

We’ve got a great recipe that is a twist on your traditional summer burger.  This Black Bean Burger recipe comes to us from our vendor Down to Earth Foods.  You can find everything from the dry beans and seasons to the garlic and pepper from our vendors at market.  Down to Earth Foods provides a large array of dry ingredients like seasonings, flour, beans, and more- which makes your shopping easy.

Black Bean Burger (Vegan)
from Down to Earth Foods

  • 1 cup dry beans (cooked separately and mashed up)
  • 1/3 cup chopped sweet onion
  • 1 tablespoon minced garlic
  • 3 baby carrots, grated (optional)
  • 1/4 cup minced green bell pepper
  • 1 tablespoon arrowroot powder
  • 1 tablespoon warm water
  • 3 tablespoons chili-garlic sauce (such as Siracha)- Optional
  • 1 teaspoon chili powder
  • 1 heaped teaspoon ground cumin
  • 1 teaspoon seafood seasoning (such as Old Bay)- Optional
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 slices whole-wheat bread, torn into small crumbs ( for gluten free option, mix in flax meal, about 3-4 tablespoons)
  • 3/4 cup whole wheat flour (to bind) or white rice (gluten free) flour

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper & mix and pour off excess liquid (can be used for gravy).
  3. Whisk arrowroot, water, chili-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir this mixture into black bean mixture.
  4. Mix whole-wheat bread (or flax meal) into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms.
  5. Spoon ‘burger-sized’ mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers- makes 6-8.
  6. Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.

 

 

Meet Edgewood Creamery

By | Farm Education, Food, Meet A Vendor | No Comments

13248410_1754203984803365_6872003385959728132_o copyBy Jessica Poisal, FMO Intern

One of the things that I love about the market is that you have the chance to meet different vendors who add a twist to their product. Edgewood Creamery is a vendor that does that. They do everything on the farm, allowing them to make all of the decisions that can affect the product.

The whole process, from milking the cows to making the products, is done on site. The creamery produces varieties of aged and fresh cheese, as well as non-homogenized milk. Non-homogenized milk does not go through the high pressure that breaks down the fat in milk, so naturally the cream will rise to the top.

The family sells their products at FMO and also at their store located on their farm in Purdy, Missouri. Along with their dairy products, the store also sells local jams and jellies. The store is open on Mondays through Fridays from 9 am to 6 pm and on Saturday from 9 am to 4 pm. Edgewood also sells their products through their website and at different grocery stores and restaurants around the Ozark area.

To celebrate National Dairy Month, Edgewood Creamery hosted a farm day on June 25th, at Edgewood Creamery in Purdy, Missouri. Guests came and took tours of the farm and listened to live music, featuring Ozark Mountain Revival. Edgewood served-up fried cheese curds and grilled cheese sandwiches made with the farm’s local products.

More information can be found on their Facebook and their website at edgewoodcreamery.com.