What's Fresh?

Category Archives: Food

Health Powerhouses: Ginger & Turmeric

By | Food, Market Recipes | No Comments

ginger

Fresh ginger and turmeric can sometimes look a little alien to us, but the staff here at Farmers Market of the Ozarks is here to give you some pointers on how to handle these funny-looking, little rhizomes (roots).

Millsap Farm is currently supplying FMO with our fresh ginger and turmeric every Saturday so we encourage you to stop by and pick some up. Our hope is that this post will show you the best way to make a combination paste of ginger and turmeric that can be used in savory or sweet preparations. Think of it as creating your own ingredient that can be added to soups, stir fry’s, or even smoothies. We will use equal parts of ginger and turmeric for this recipe, about 2 ounces of each (or fill the palm of your hand with each root). This will produce between a ½-3/4 a cup of paste.

The Steps

  1. Wash your roots to get any leftover dirt out of any crevices and then break your ginger and turmeric into single little knobs.
  2. The fresh turmeric will turn everything orange! So we recommend having gloves, clean dishtowels or sandwich bags around so once you start peeling you can hold the peeled root with something and avoid getting your fingers dyed!
  3. Use a spoon to scrape the peel away on both the ginger and the turmeric.
  4. Once your roots are all peeled roughly chop the chunks together. Chop them till they are pea sized.
  5. Combine your chopped goods into a bowl and add 2-3 Tablespoons of olive oil and an optional teaspoon of honey. Other oils can be substituted.
  6. We used a small hand mixer to blend our pea sized chunks and oil. You can use a food processor but we suggest emptying the mixture as soon as it is blended so to avoid staining your processor with the orange turmeric!
  7. Once the mixture is evenly blended and stored in a sealed glass container or sandwich bag you can keep the mixture in your fridge for two weeks!

image1 image2

This mixture can now be spooned into a stir fry or easily stirred into a savory soup. We suggest adding chopped garlic if cooking a savory meal and adding honey or agave if making something sweet. The turmeric ginger combination is great when sweetened and added into baked goods! Start with a ½ teaspoon at a time and then increase the amount to your liking.
Both turmeric and ginger have wonderful health benefits! Full of antioxidants and well known for their anti-inflammatory properties. They are good for stiff bones in the winter and great for keeping our digestion system working strong, so come by Market and pick some up and stay tuned for future recipes using your new paste! 

Branson Farmers Market Holds Squash Festival on Sept. 27

By | Double Up Food Stamp Program, Farm Education, Food, Market Events, Market Recipes, Press Releases | No Comments

thumb_DSC_0831_1024 The Branson Farmers Market is busting with fall color and a bountiful harvest of fall crops like apples, winter squash, eggplant, peppers, greens and more. To celebrate the fall season the 1st Annual Squash Festival will be held at the market on Tuesday, Sept. 27, from 3:00 p.m. to 7:00 p.m., at the southend parking lot of the Branson Landing.

“Come on down and “squash around” with your farmer friends at the Branson Farmers Market for our Squash Festival and learn unique ways to prepare winter squash,” said Lane McConnell, Executive Director with the market. “Butternut, acorn and spaghetti squash are available at market and we want to show you how to prepare and cook these delicious vegetables.”

McConnell said that many consumers aren’t as versed on preparing fall squash, as they are the traditional yellow crookneck squash, seen at market during the summer months. Market management and University of Missouri Extension will provide cooking demonstrations on ways to incorporate fall squash in weekly meals as part of the festival and tasty samples of recipes will be offered.   In addition, Maple Hill Ceramics, a vendor at the market, will provide a children’s pumpkin painting area. Children can pick out a baby boo pumpkin from McKenna Family Farm, paint the pumpkin and take home their gift from market.

Even the market’s food trucks and other vendors will be highlighting fall squash in their products during the festival.

Fall is the perfect time to shop at the farmers market according to McConnell, as the crop diversity includes end of the summer crops and fall produce.

“Our producers provide a harvest perfect for your family’s table,” said McConnell. “And, SNAP participants can now double their food dollars spent at market through our new Double Up Food Stamp Program.”

The market was awarded $20,000 by Wholesome Wave to provide SNAP (food stamp) participants the opportunity to double their dollars on fruits and vegetables purchased at the market. Participants can stop in at the Market Hub, which is the green tent at market and ask how to double their dollars at market using their SNAP card.

Farmers Market of the Ozarks, FMO, is a non-profit organization that offers consumers a full-range of locally grown farm products from a 150-mile radius of Springfield. Items include: vegetables, fruits, pasta, meat, jams, jellies, salsa, eggs, cheeses, bottled milk, baked goods, honey, artisan crafts and an assortment of concessions. Farmers Market of the Ozarks operates a vibrant farmers market that contributes to the success of local food growers and producers, strengthens the local food economy and serves as a community gathering place for the Ozarks region. FMO manages the Branson Farmers Market which operates on Tuesdays from 3:00 p.m. to 7:00 p.m., April through October. For more go online to LoveYourFarmer.com, find us on Facebook and follow us on Twitter and Instagram @FMOzarks

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.

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.

 

Farmers Market Offers SNAP Event for Low-Income Families on August 27

By | Double Up Food Stamp Program, Food, Market Events, Press Releases, Things to Know When Visiting FMO | No Comments

13934997_1170766819650860_7904249649810029208_nDouble Up Food Bucks offers match program for SNAP participants at the Farmers Market of the Ozarks and the Branson Farmers Market

Tuesday, August 23, 2016, Springfield, MO- The Farmers Market of the Ozarks (FMO) is making it easy for low-income families across the Ozarks to eat healthy with a new Double Up Food Bucks Program which is a healthy food incentive program that helps low-income families eat more fruits and vegetables and supports local farmers. The market will host a SNAP Day at FMO this weekend on August 27, from 10:00 a.m. to 12:30 p.m., for families to learn more about the Double Up Food Bucks Program and how their SNAP dollars can be used at market for healthy foods for their entire family.

“The staff and vendors at FMO are overjoyed with the new Double Up Bucks program,” said FMO Market Manager Sarah Byrd. “We are grateful for any opportunity that puts more fresh fruit and veggies from our market onto the tables of local families. I am so excited for SNAP Day at Market! Most of all, I am excited to get more people taking advantage of the Double Up Bucks program, showing them the variety of foods available at market and the creative ways you can prepare them at home.”

As part of SNAP Day at FMO, participants will learn if they are eligible for SNAP assistance, how the Double Up Food Stamp Program works at FMO, be provided a guided tour of the marketplace, explained what tokens will buy and what foods are eligible and the day will end with a cooking class. The class will be instructed by market staff and will show how to take SNAP-approved products from market to create baby food and other toddler snack ideas. The SNAP Market Tour will take place at 10:00 a.m. and participants should meet at the fountains behind the market pavilion. The cooking class will take place at 11:00 a.m. in the plaza by the fountains.

“Market staff has worked to develop this program for a year now and thanks to assistance from Wholesome Wave, the market was granted $20,000 to use as the funding source for the Double Up Program,” explained FMO Executive Director Lane McConnell. “These funds will be used to double the food dollars that SNAP participants receive at both our Springfield and Branson markets, creating a win-win for EBT users and local farmers.”

Under Double Up, people who participate in the Supplemental Nutrition Assistance Program (SNAP, also known as food stamps) can swipe their EBT cards at the market information tent to buy SNAP tokens, and receive a matching number of Double Up Food Bucks tokens (up to $25 per day). They may use the SNAP tokens to buy any SNAP eligible items at the market, and use the Double Up Food Bucks tokens for any fresh fruits and vegetables.

FMO operates market locations in Springfield on Wednesdays from 9:00 a.m. to 1:00 p.m. and Saturdays from 8:00 a.m. to 1:00 p.m., and in Branson at the Branson Landing on Tuesdays from 3:00 p.m. to 7:00 p.m.

Farmers Market of the Ozarks is a 501c3 non-profit organization that offers consumers a full-range of locally grown farm products from a 150-mile radius of Springfield. Items include: vegetables, fruits, pasta, meat, jams, jellies, salsa, eggs, cheeses, bottled milk, baked goods, honey, artisan crafts and an assortment of concessions. Farmers Market of the Ozarks operates a vibrant farmers market that contributes to the success of local food growers and producers, strengthens the local food economy and serves as a community gathering place for the Ozarks region. For more go online to LoveYourFarmer.com, find us on Facebook and follow us on Twitter and Instagram @FMOzarks.

FMO Launches Double Up Food Stamp Program

By | Double Up Food Stamp Program, Food, Market Events, Press Releases, Things to Know When Visiting FMO | No Comments

DUFSP 1Farmers Market Benefits Low-Income Families Through New Program

Double Up Food Bucks offers match program for SNAP participants at the Farmers Market of the Ozarks and the Branson Farmers Market

The Farmers Market of the Ozarks (FMO) is making it easy for low-income families across the Ozarks to eat healthy with a new Double Up Food Bucks Program that will launch this weekend at the market, which is located at Farmers Park off Republic Road from 8:00 a.m. to 1:00 p.m. The program is a healthy food incentive program that helps low-income families eat more fruits and vegetables and supports local farmers.

“For over a year we have worked on developing funding and educational programming for this new program and are excited to finally launch,” said FMO Executive Director Lane McConnell. “Thanks to assistance from Wholesome Wave, the market was granted $20,000 to use as the funding source for the Double Up Program. These funds will be used to double the food dollars that SNAP participants receive at both our Springfield and Branson markets, creating a win-win for EBT users and local farmers.”

Under Double Up, people who participate in the Supplemental Nutrition Assistance Program (SNAP, also known as food stamps) can swipe their EBT cards at the market information tent to buy SNAP tokens, and receive a matching number of Double Up Food Bucks tokens (up to $25 per day). They may use the SNAP tokens to buy any SNAP eligible items at the market, and use the Double Up Food Bucks tokens for any fresh fruits and vegetables.

“Our markets have become more than places to gather and buy quality food for the family, they are a place the community can connect with each other and with the farmers who grow their food,” said Sarah Byrd, FMO Market Manager. “It is within these connections that we spark healthier habits. The new Double Up Program will include cooking and nutrition education classes, which we will be able to give these habits longevity.”

DUFSP2FMO operates market locations in Springfield on Wednesdays from 9:00 a.m. to 1:00 p.m. and Saturdays from 8:00 a.m. to 1:00 p.m., and in Branson at the Branson Landing on Tuesdays from 3:00 p.m. to 7:00 p.m. The Double Up Program will be available at both locations for SNAP participants. Individuals interested in participating in the program need to come to the Market Hub at each market location and ask market staff to swipe their EBT card and double it.

The Double Up Food Bucks program in Missouri and Kansas is funded by $5.8 million in grant funds — $2.9 million from the U.S. Department of Agriculture and a matching $2.9 million donated by private foundations and local governments.

Double Up Heartland Coalition partners include the Mid-America Regional Council; Cultivate Kansas City; Douglas County, Kansas; the East-West Gateway Council of Governments; and the Fair Food Network based in Michigan. More information is available online at www.DoubleUpHeartland.org

Farmers Market of the Ozarks is a 501c3 non-profit organization that offers consumers a full-range of locally grown farm products from a 150-mile radius of Springfield. Items include: vegetables, fruits, pasta, meat, jams, jellies, salsa, eggs, cheeses, bottled milk, baked goods, honey, artisan crafts and an assortment of concessions. Farmers Market of the Ozarks operates a vibrant farmers market that contributes to the success of local food growers and producers, strengthens the local food economy and serves as a community gathering place for the Ozarks region. For more go online to LoveYourFarmer.com, find us on Facebook and follow us on Twitter and Instagram @FMOzarks.

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!

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.

Bitter Eggplant Stir-fry with Ginger Mint Soy Sauce

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

6

Ever wondered what these vegetable were at FMO?  Bitter Eggplant is a specialty crop that a few of our vendors grow and sell at market.  Don’t be afraid of trying something new, that’s the fun of the farmers market.

If you are worried that the eggplant might be bitter, slice or cube it, then salt it liberally and allow it to drain for an hour or so before cooking. Putting salt on the eggplant triggers osmosis, which draws out excess moisture and the bitterness along with it.

Here is a great recipe that our very own Market Manager Sarah Byrd whipped up recently using Bitter Eggplant, all ingredients can be found at the market from our wonderful vendors.  Let us know what you think!

Bitter Eggplant Stir-fry with Ginger Mint Soy Sauce
from Sarah Byrd, FMO Market Manager

3-5 bitter eggplants, thinly sliced
2 medium potatoes, medium diced
1 cup fresh green beans, ends snipped and cut in half
½ red onion, thinly sliced
3 cloves of garlic, minced
1 Tablespoon of cooking oil (butter, olive oil, etc.)

Ginger Mint Soy Sauce
7-10 PT Gardens Ginger Mint Leaves, rolled and sliced (Chiffonade)
5-8 splashes of Soy Sauce
1 dash of white pepper

Make a lightly salted bowl of water and place your eggplant slices in the water.

Bring a quart of water to a boil, once boiling place your diced potatoes into the water for 3-5 minutes or until slightly tender. With a slotted spoon remove your potatoes, set aside. Repeat the process with your green beans but only for 1-2 minutes, set them aside with the potatoes.

Heat a sauté pan to medium/high heat and add your oil. Using your slotted spoon take the eggplant out of the salt water and pat it dry. Lay the eggplant in the pan and add the sliced red onion and minced garlic on top. Let this lay still in the pan for about 2 minutes while the eggplant browns lightly. After a few minutes go ahead and give the pan a little toss to stir it up.

When the onions start to look translucent and the aroma of the garlic is noticeable add your potatoes and green beans.

Continue to stir or toss your stir-fry around the pan for 3-5 more minutes, and then let it come to a rest.

Add the ingredients for the sauce toss and enjoy!

Thank you for shopping with Farmers Market of the Ozarks! Remember we are open on Wednesdays from 9 a to 1 p and Saturdays from 8a to 1 p.  Shop with farmers you know and trust!