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Honey Apple Salad

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Try serving up this Honey Apple Salad from 417Localista this holiday for a sweet, crisp salad option to your holiday meal!  Local apples, honey and nuts can all be found at FMO every Saturday.

Here is a simple recipe for a Honey Apple Salad that makes a perfect compliment to a weeknight meal from the grill.

Honey Apple Salad
3 1/2 diced red apples
2 T. lemon juice
2 c. grapes
1 c. sliced celery, thin
1/2 c. chopped dates
1/2 c. mayo
1/4 c. honey
2 T. sour cream
1/2 tsp. salt
1/2 c. chopped walnuts

In a large bowl toss apples with lemon juice. Add grapes, celery and dates. In a small bowl combine mayo, honey, sour cream and salt, mix.

Pour over apple mixture and toss; stir in walnuts.

Cinnamon Apple Muffins from the Market

By | 417 Localista, FMO Foodie Pack, Food, Market Recipes | No Comments

173362Apples have arrived to market and we’ve got the perfect recipe for your family to enjoy using your local apples.  This recipe comes from blogger 417Localista and includes a variety of FMO vendors!

Cinnamon Apple Muffins from the Market
2 cups all-purpose flour (plus 2 teaspoons for coating apples)
1½ teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon (plus ½ teaspoon for coating apples)
2 cups diced local apples
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large farm eggs
2 teaspoons pure vanilla extract
½ cup Edgewood Creamery milk

 For the Topping:
½ cup butter, melted
¼ cup granulated sugar
¼ cup ground cinnamon

Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.

Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.

Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside. Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.

Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.

Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.

Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.

Watermelon Cucumber Salad

By | 417 Localista, Double Up Food Stamp Program, Market Recipes | No Comments

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Looking for a great way to highlight those delicious local watermelons found at the market?  Here is a quick and easy summer salad recipe that is perfect for backyard bbq outings in 417 Land.

Watermelon-Cucumber Salad
recipe from 417Localista
Thinly sliced red onion
4 cups local watermelon
1 large local cucumber
Mint leaves- from market
¼ cup olive oil
1 lemon
PT Gardens Mild Habanero Salt
Terrell Creek Goat cheese

Soak 1/2 thinly sliced red onion in cold water. Pat dry 4 cups diced watermelon and 1 seeded and sliced cucumber; toss with a handful of thinly sliced mint. Drain the onion, squeeze dry and add to the salad along with some chopped cashews. Add 1/4 cup olive oil and the juice of 1/2 lemon; season with salt and toss. Top with crumbled goat cheese.

Feeding Your Baby Local

By | 417 Localista, Food, Market Recipes | No Comments

How-To-Store-Homemade-Baby-FoodWant to feed your baby the best from the farmers market?  We’ve got a bounty of homemade baby food recipes that will make it easy.

From kale and cabbage to spinach and sweet potatoes- the farmers market is the perfect shopping location to get the freshest ingredients in town and know how your products were raised and harvested.

We suggest stocking up on in-season vegetables and fruits to make your baby food so your little one can savor the season all year long.  Not only will your baby be provided the best tasting food, but you’ll find that making your own baby food will save your family money.

Here are recipes that 417Localist provided FMO to use on our website.  For instructions on methods to make your own baby food, check out the site to learn more.

Asparagus Delight
1 lb. of fresh asparagus, trimmed
1 head of fresh broccoli, cut
1 tsp. olive oil
1 clove of garlic
1/2 tsp. onion powder

After washing and trimming the vegetables- stem until tender. Add all ingredients in a processor and puree.

Spinach and Cauliflower Oh My
1 lb of spinach leaves (or use 1 bag of frozen spinach), cooked
1 head of cauliflower, steamed
1 clove of garlic
2 apples, peeled and cooked

Place all cooked items in a food processor and puree.

Red Cabbage Fun
(When baby is ready, add a cube of chicken to this one)
2 apples, peeled and sliced
1 1/2 cups of red cabbage
3 T. of golden raisins
1 tsp. olive oil
1/2 cup water

Place all ingredients in a pan and boil for 10 minutes and then puree.

Berry Bounty
1 cup of blueberries
1 cup of blackberries
1 cup of strawberries
2 bananas

Simmer the berries in water for 6 minutes, then strain. Place berries and bananas in food processor and puree. When you serve this, you might have to add some cereal to thicken it up. Cereal is great to thicken up fruit purees.

Here’s a great puree that is packed full of nutrients for your growing baby!

Spinach and Sweet Potato Puree
1 bag of spinach, cooked
1 sweet potato, cooked, peeled and cubed
1 clove of garlic
1 tsp of olive oil

Cook spinach and sweet potatoes. Place in a food processor along with garlic and olive oil and puree. Spoon into ice cube trays, cover with plastic wrap and freeze. After frozen place in freezer bag and use within 1 month.

Peach Salsa

By | 417 Localista, FMO Foodie Pack, Food, Market Recipes | No Comments

peaches--cc--kathleencavalaro_thumbCool off with this simple peach salsa recipe packed full of local products from FMO vendors!  This salsa can be made in advance and simply eaten with salty chips or served with grilled fish, chicken or pork. It’s a favorite at my family’s table served with grilled fish or with chips as a great snack for my kiddos.  The sweetness from the peaches, the tart from the lime and the spiciness from the jalapeño come together for a perfect combination.

Peach Salsa
5 local peaches, pitted, peeled and diced
3 green onions, chopped
1 ½ cups diced fresh jicama or apple
½ cup diced fresh local cucumber
½ teaspoon ground coriander (check out Down to Earth Foods at market for dried spices)
½ cup fresh cilantro leaves, washed and patted dry, chopped
1 fresh jalapeno pepper, seeded and diced (optional)
Juice of one lime
1 tsp salt
A pinch freshly-grated nutmeg

In a glass mixing bowl, combine all ingredients. Mix well, taste for seasoning and refrigerate until serving.


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.

Grilled Up Broccoli

By | 417 Localista, FMO Foodie Pack, Food, Market Recipes | No Comments

It’s grilling season and we’ve got a special recipe to share.  While you are busy grilling your favorite protein, throw on some broccoli and add some green to your diet!  You’ll find large, dark green heads of broccoli around market from many of our producers.  You can swap out broccoli for cauliflower in this recipe as well.  This is a kid-approved recipe that will have your little ones begging for more!
Broccoli  copy

Meet Your Management Team

By | 417 Localista, Food, Meet A Vendor, Things to Know When Visiting FMO | No Comments

At FMO, we have a lot of friendly faces around the marketplace.  You’ve met the wonderful vendors and our dedicated Market Hub staff, and we want you to get to know our management team too!


FMO Executive Director, Lane McConnell

Lane McConnell, FMO Executive Director

Lane McConnell has had a passion for telling the story of agriculture from a young age.  She was raised on her family’s cattle farm deep in the heart of southwest Missouri and grew up showing registered Charolais and Angus cattle and was an avid FFA member- serving as the Missouri State FFA Association’s Vice President in 2000-2001.  Lane wanted a career in agriculture and attended the University of Missouri-Columbia, where she majored in Agricultural Education, Leadership and Communications and minored in Agricultural Economics.  

Lane has worked as a freelance writer and Editor for Ozark Farm & Neighbor, as the Promotions and Marketing Coordinator for the Brownfield Farm Radio Network and as a Marketing Specialist and Local Foods Program Manager for the Missouri Department of Agriculture in the areas of local foods, farmers’ markets, organics and agritourism.  In her previous role at the Missouri Department of Agriculture Lane was responsible for implementing statewide producer workshops, assisting communities in organizing farmers’ markets, developing local food marketing and promotional activities, grant writing and supporting small farmers with  marketing and business planning.  

In 2009, Lane started Agri-Comm Services where she works as an Agricultural Marketing Consultant, focusing on sustainable farming and local food projects.  Lane has more than 10 years of social media marketing experience, has presented more than 125 presentations regarding Local Foods and specializes in business and marketing planning for producers and agricultural businesses. In addition, she is a freelance journalist that focuses on sustainable agricultural and rural living.  Lane created and organized FMO in 2011 and was a founding FMO Board Member.  She was the market manager of the market from 2012-2014 and now serves as the Executive Director for FMO focusing on fundraising, marketing and promotions and FMO branded programs. 

Lane, her husband Charlie, son, Caston and daughter, Cora, reside in Branson, Mo. Lane is the author of the cooking blog, 417localista.com where she includes a variety of locally-inspired recipes from FMO vendors.  

FMO Market Manager, Klaire Howerton

FMO Market Manager, Klaire Howerton

Klaire Howerton, FMO Market Manager

Klaire Howerton spent most of her childhood on her family farm in southwest Missouri, riding her horses in the surrounding countryside, playing in the creek with her younger siblings, and learning how to grow her own food in her parents’ garden.  At 14, Klaire began training horses for clients and her horsemanship career led her to Texas and Montana to train working ranch horses, and resulted in her CHA Riding Instructor Certification.

Klaire also has a passion for writing, and freelances for Ozarks Farm and Neighbor, FARM SHOW, Thousand Hills Hotel and Golf Resort blog, and other publications.  When she is not managing and promoting market or writing an article, Klaire’s other side job is taking care of indoor plants at offices and hotels through local company Urban Jungle.

Klaire attended College of the Ozarks, where she met her husband, Caleb.  The two spent their first year of marriage managing a bison ranch, and they currently reside on their urban mini farm in Springfield, Mo, where they raise meat rabbits, chickens, quail and a garden.  Klaire still rides her two horses from childhood and enjoys cooking with farm fresh ingredients, reading, working out, exploring the Ozarks Greenways trails with her husband and training her Pyrenees, Venus, to perform tricks and to (sometimes!) walk on a loose leash.

Skip the Can, Make Your Own Pumpkin Puree

By | 417 Localista, Market Recipes | No Comments

thumb_DSC_0324_1024With Thanksgiving Day coming soon we thought it was the perfect time to share a traditional Pumpkin Pie recipe and ways to process all those pumpkins you might have for decorations at home or can find at the farmers market.

From Lane McConnell, FMO Executive Director and author or 417Localista.com
I grew-up in a home where everything was homemade- including the pumpkin puree used to make our Thanksgiving pumpkin pie. We always grew our own pumpkins on the farm. My dad always planted heirloom seeds and planted a French variety pumpkin that made the BEST pumpkin pie.

Using your own homemade puree is a simple process and worth the extra effort.  First, pick out a small sugar pumpkin or French variety. Not the large Jack –o’-lanterns you see in many farmer’s fields. Those types of pumpkins have a very fibrous flesh and are not as sweet tasting as the smaller varieties. The smaller variety only weighs about 4-8 lbs, has a good stem intact and needs to have no soft spots of blemishes. You can find these smaller cooking pumpkins at farmers markets, specialty stores and sometimes even grocery stores.

The taste and texture of using homemade pumpkin puree, compared to canned puree, produces a richer, creamier pie filling.

To make your puree:
Cut the pumpkin in half lengthwise, remove seeds (but save them, they make excellent garnishes for dishes and are great toasted) and stringy fibers, and place cut-side down in a greased baking pan. Add about 2 cups of water. Bake at 350 degrees F until the pumpkin is soft to the touch. Scoop out the pulp and puree in a food processor until smooth. You may have to add a little bit of water in the food processor or blender to get the mixture to puree smoothly. Cool before using or store in freezer bags.

*I like to pre-measure all my puree in freezer bags. This way it’s very easy to go to the deep freeze and grab a pre-measured bag for a recipe.  I also like to add some spices like cinnamon, nutmeg, and ginger to some of my puree and freeze in ice cube trays to use for smoothies.

*We make pumpkin soup, muffins, bread, pie, smoothies and more with our puree all-year.

Pumpkin Pie
Mix Together:
2 Eggs
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 teaspoon Ginger
1/4 teaspoon Nutmeg
1 1/2 C. Sugar
1 1/2 C. Fresh Pumpkin (key to making this pie the best it can be)
2 C. milk (1,5 oz can of evaporated milk fill rest with milk)

Mix well. Bake at 425 degrees for 15 minutes, then turn oven down to 350 degrees. It will be done when you can insert a knife into the pie and the knife comes out clean.