Friday, October 18, 2013

I have wrapped up my farm visits for this year so will keep you updated on the winter farmers' market. I am amazed by the number of vendors we have still coming to the Market this weekend. We have been very lucky not to have had a frost yet this month, but after the terrible spring we had I think the farmers deserve a break. We will have vendors braving the early morning temperatures in all three covered pavilions tomorrow.

There are still a few field tomatoes hanging on so you might want to get one more fix for the year. I have found so many wonderful ways to use tomatoes this summer but will have to wait till next year to try the recipes again, once you have fresh you just can't go back to store bought. I talked to a vendor from Versailes, Mo today who will have tomatoes starting in March. Yeah!

Fall is a wonderful time to get fresh lettuce, greens such as kale, radishes, squash and broccoli since they thrive in the cool weather. I have included a few recipes this week using fresh greens, apples and squash, ENJOY.

Greens Sauteed with Apples

2 tsp olive oil
6 cups greens, chopped
1/2 tsp coriander
3 apples peeled and chopped

Heat oil, then add greens and coriander. Toss to coat. Cover and steam until limp, 5 to 10 minutes. Add chopped apples and saute for 2 minutes.

I made the butternut squash  recipe last night, it was really taste!
Butternut Squash and Apple Bake

2 pounds Butternut squash, peeled and cut into 1/2 inch slices
2 baking apples, peeled and cut into 1/2 inch slices
1/2 cup brown sugar
1/4 cup butter or margarine melted
1 tablespoon flour
1/2 tsp cinnamon
Preheat oven to 350 degrees F. In a 12 x 7 1/2 inch baking dish, layer squash slices. Layer apple slices on top of the squash. Mix brown sugar, butter, flour and cinnamon. Sprinkle over top of squash and apples. Cover and bake 50 minutes or until tender.

From the University of Missouri Extension, Seasonal and Simple cook book

Friday, October 11, 2013

I was unable to visit farms this week but I thought I would post a new fall recipe. I spoke with Randy Tillery this morning (stalls 46-48) and he said his produce is still producing, in fact the tomatoes are still coming on strong and look as nice as they did during the summer. I am keeping my finger crossed that Jack Frost stays away  for a little longer, I am not ready to give up eating summer produce.

Sweet Potato Brulee

12 oz. Sweet Potatoes
1/4 cup butter
1/2 cup brown sugar
1/2 tsp. kosher salt
1/3 cup chopped pecans
6 Tbsp. sugar

Pierce sweet potatoes several times with a fork and microwave until tender. Split in half lengthwise and let cool. Scoop the potato out of the skin and place in a food processor. Add butter, brown sugar and salt. Process briefly until smooth.

Stir in the pecans then divide the mixture between four one-cup ramekins. Microwave until hot. Top each dish with 1 1/2 Tbsp. sugar. Using quick, lateral motions and a short flame, heat the sugar until it turns brown and bubbly. (you can place under the broiler if you don't have a torch) let cool one or two minutes for the sugar to harden. serves 4

I found this recipe in "In Season Cooking Fresh From The Kansas City Farmers' Market" by Julienne Gehrer

Nutty Apple and Spinach Salad

You will be able to find spinach, apples, goat cheese and honey at the farmers market this weekend.

1 large Jonathan apple washed, quartered, cored and sliced thin
2 cups washed spinash
1/2 cup walnuts, toasted
1/2 cup fetta or goat cheese, crumbled
1 Tbsp. lemon juice
2 tsp. honey

Wash hands and surfaces before beginning. For dressing whisk lemon juice and honey in a small bowl to blend. In a large bowl combine apple and spinach. Toss with enough dressing to coat. Mound salad on four plates. Sprinkle with walnuts and cheese. Refrigerate leftover immediately.

Recipe from FNEP (Family Nutrition Education Programs)

Sunday, October 6, 2013

Today I decided I would wait out the storm before I headed out, no use getting wet if I don’t have to. By the time I left the Market it was sunny, beautiful and a great day to be out and about. I can’t believe it is October already and the leaves are slowly starting to change. I had a few farms in Wathena, Kansas and one in Platt City I have not been to this year so headed north.

Right off highway 36, just outside of Wathena, is my first stop. Jared Juhl rents about 17 acres of farm land for growing part of his vegetables and the remained he grows on land that originally was owned by his grandfather. I gave Jarred a call when I arrived; I knew approximately where the property was but was not sure exactly which lane to drive down.  When Jarred arrived he had me drive down the mud/dirt lane because I have 4 wheel drive on the new truck, but quickly decided to walk as soon as the truck started to slide off the lane towards a corn field, I am not daring at all so opted to walk. Jarred helped me climb over a barbed wire fence and led me down a hill pointing out each crop as we went. I was so glad I thought to wear my boots; boy was it muddy and very slippery. Jarred was a little frustrated because his hay was cut but he had not gotten it bailed before the rain today. It is October so many items are getting close to being done such as cantaloupe, watermelons and tomatoes and the vines are looking a little ruff. The plants were not pretty but Jarred still had some nice looking tomatoes and cucumbers. He had a tuff time getting his squash to take off but once we started getting a little rain things really improved. His pumpkin patch was beautiful and had some of the largest pumpkins I have seen, except for those in contest. Speaking of pumpkins, Jarred and his family operate the City Market Pumpkin Patch the end of September through October, every Saturday and Sunday, they have a great selection and make buying a pumpkin fun. Jarred Juhl is at the City Market every Saturday and Sunday as long as he has produce, he is in the 100% category.

I can’t leave Wathena without visiting John at Goode Acres, At one time John’s farm was an apple orchard since then it has been cleared for a few homes and Johns farm. John has two high tunnels and one greenhouse on his property and has been busy planting a few crops for the winter. In addition to selling at the City market on Saturday’s John supplies produce to a few local restaurants. There has been an addition to John’s menagerie of animals; he has added a donkey, to the neighbor’s dismay. John had an abundance of peppers, which is good since he roasts them every Saturday in the fall. John is in pavilion one stalls 5-8. For more information visit his web site at

Every year for the past 4 years I have told Bill and Kathy Wright I would visit their farm in the fall so I can see their pumpkin patch, well this was the year. Bill greeted me when I arrived along with several families of kittens. They were too cute and insisted on checking out my shoes. Pumpkins Etc is open to the public every day 10 am to 6 p.m. They have a corn maze, hay bale maze, pumpkin patch in which children can pick their own pumpkin and a really cute store in their barn. The patch is free except for any item you choose to purchase such as pumpkins, mums, gourds, a little produce and fudge. The drive to the farm is nice and just outside of Platte City. For those of you who are hooked on their fudge, Bill and Kathy will be back at the Market in November through Christmas. For more information visit their web site at

I might just check a few farms in KCKS this week unless we get a frost.

Parmesan Roasted Acorn Squash

1 2 pound acorn squash – halved, seeded, and sliced 3/4 inch thick
2 Tablespoons olive oil
8 sprigs fresh thyme
Kosher salt and black pepper
1/4 cup grated Parmesan about 1 ounce

Heat oven to 400 degrees F. On a rimmed baking sheet, toss the squash with the oil, thyme, 1/2 tsp. salt and 1/4 tsp. pepper. Sprinkle with the Parmesan.

Roast the squash until golden brown and tender, 25 to 30 minutes.