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Cooking Series: Watermelon Gazpacho

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Summertime in a Bowl Watermelon Gazpacho

Gazpacho is a cold soup made of raw fresh vegetables and fruits and is perfect to serve on a hot summer day.  There are many variations to this soup. Get creative, go to your garden or farmers market and pick various veggies, fruits and herbs and put them in your blender and voila! Gazpacho is vegan, gluten-free, grain free, no bake/raw, nut-free, refined sugar free, soy free, low in fat, and has lots of vitamins A & C!

  • 3 cups watermelon, seeded & pureed in a blender ½ cup green pepper, diced small
  • 1 cup watermelon, seeded and diced small 2 Tablespoons fresh squeezed lime juice
  • 1 cup tomato, seeded and diced small 1 Tablespoon finely chopped cilantro
  • 1 cup cucumber, peeled, seeded and diced small 1 teaspoon grated ginger
  • 1 teaspoon sea salt Freshly ground black pepper
  • 1 green onion, white and 1 inch of green diced small
  • ½ small jalapeno pepper, seeded and minced if you like it spicy!

Combine all ingredients in a large bowl and stir. Ladle into soup bowls and serve.  Also, good to chill for a few hours before serving if you can wait that long to eat it!

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Recipe and demonstration provided by Joy Stella.  Educational Vegan Chef and Integrative Nutrition Health Coach who helps people transform their lives through food.  (573)821-1616

Cooking Series: Gazpacho

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We are excited to be able to feature several cooking demos through out the 2018 year to help equip you to use that delicious market produce, meat, eggs etc in your weekly meal schedule! This last Saturday we demoed and sampled summer gazpacho. Here is the recipe in case you missed it!

Gazpacho is a cold soup made of raw fresh vegetables and is perfect to serve on a hot summer day.  There are many variations to this soup. Get creative, go to your garden or farmers market and pick various veggies and herbs and put them in your blender and voila! Gazpacho is vegan, gluten-free, grain free, no bake/raw, nut-free, refined sugar free, soy free, low in fat, and has lots of vitamins A & C!

Easy Summer Gazpacho

  • 3 cups tomatoes 1 red pepper and/or green pepper
  • 1 medium cucumber peeled ¼ cup red or sweet onion
  • 1 clove garlic 2 celery stalks
  • 3 Tablespoons olive oil A hand full of cilantro
  • 1 lime juiced ½ teaspoon cumin
  • ¼ teaspoon sea salt A dash of ground pepper
  • 1 or 2 Tablespoons of apple cider or balsamic vinegar (optional)
  • A little jalapeno pepper if you like it spicy!

Place all ingredients in a blender and pulse to desired consistency.  Some people like their gazpacho smooth and others like it chunky. This can also be mixed in a food processor instead of a blender.  Pour in a bowl and top with diced avocados. Also, good to chill for a few hours before serving if you can wait that long to eat it!




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Recipe and demonstration provided by Joy Stella.

Educational Vegan Chef and Integrative Nutrition Health Coach

who helps people transform their lives through food.

(573)821-1616 Cell

Bok Choy Slaw Recipe

By | Food, Market Recipes, Uncategorized | No Comments

Bok Choy is a green veggie you have probably seen around market quite a bit this summer. Originally cultivated in china, Bok Choy boasts a wealth of vitamins A, C, and K, and is also an excellent source of calcium, magnesium, potassium, and iron, making it a veggie powerhouse. There are lots of ways to prepare Bok Choy and its an easy addition to most meals. Our very own Red Top Oven has put together this slaw recipe that we wanted to share!

Baby Bok Choy Slaw Recipe

  • 1/4 cup rice vinegar
  • 1tbs toasted sesame oil
  • 2tsp Red Top Oven Pepper Jam (or sugar)
  • 2tsp dijon mustard
  • 1/4 tsp salt
  • 6 cups of thinly sliced bok choy
  • 2 medium carrots, shredded
  • 2 scallions, thinly sliced

– Whisk vinegar , oil, sugar, mustard, & salt in a large bowl until sugar dissolves. Add bok choy, carrots, & scallions. Toss to coat with dressing and enjoy!

Winter Greens + Spring Salad Wrap Recipe

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If you weren’t able to make it to our veggie cooking demo this weekend at market then be sure to check out the recipe below to get all the details! These are spring veggie wraps that utilize winter greens and local products that you can find right here at the Farmers Market of the Ozarks.



  1. Start your salad by finely shredding your kale and adding a splash of red wine vinegar. Enough to lightly coat the kale – this helps to break down the kale and fights against that bitter taste that fresh kale can have.
  2. Then drizzle with the spiced honey from Half Crocked Chef. It’s sweet and spicy so add a little bit at a time according to your taste preferences
  3. Next, take your radishes and slice them thinly, then toss in with the kale.
  4. Sprinkle a tsp of salt and sprinkle with garlic powder, set aside and let the kale soften.
  5. In another bowl crush your choice of nuts – we used the southwestern flavored cashews from our own KT’s Nuts. After allowing the kale mixture to sit for 10 minutes, toss in the crushed nuts and goat cheese.
  6. Optional: we also added in kale flowers and red buds. These can both be found at market.

Presto! You have a spring salad of winter greens! This can be served as a salad or spooned into lettuce cups for a wrap.

Recipe by: Sarah Byrd, FMO Management team & culinary extrordinaire 

Jumpstart Your Mornings: Tropical Green Smoothie Recipe

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Looking for a way to utilize all of those beautiful greens you see at market each week? Try packing all of that raw, green goodness into a smoothie to jumpstart your mornings! Green smoothies have TONS of health benefits, and can include all types of greens such as spinach, kale, swiss chard and collard greens – or for the more adventurous, you could add parsley, sprouts, dandelion greens, watercress or any leafy, green veggie your palate can handle. Bananas, blueberries, strawberries, apples, avocado, and mango also make great companions but the key to keeping your smoothie’s health benefits at a maximum is to make sure your alkalizing greens are dominant (at least 60%) – luckily, that doesn’t mean a compromise on taste because your veggies should blend right into the tropical flavors of your smoothie!

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Veggie-Packed Tropical Green Smoothie

  • 1 cup of spinach
  • 1/2 cup of dino kale (any variation of kale works)
  • 1/2 zucchini chopped
  • 1/3 cup of frozen cauliflower
  • 1/3 cup of frozen fruit (I used mango and strawberry)
  • 1 banana
  • 1 cup of coconut water
  • 1/3 cup water (if you like a thicker smoothie do 1/2 cup of ice instead)
  • 1 tsp lemon juice
  • 1/2 tsp ginger/tumeric paste (our recipe can be found here)
  • 2 tsp chia seed
  • 1/2 tbs of honey

Throw all of your ingredients in to your blender to mix & then enjoy!

Health Powerhouses: Ginger & Turmeric

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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!

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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! 

Honey Apple Salad

By | 417 Localista, Market Recipes | No Comments

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.

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.