The Market Lady

06/24/2017

It's blackberry season and Market Lady Carolyn Smith has some tasty drink recipes for you! Click below for Blackberry Lemonade and Blackberry Tea.

04/25/2017

Yum! Mary Ann and Beverly with University of Missouri Extension gave samples of Simple Stir Fry at the Webb City Farmers Market today. They added kale, broccoli, carrots, onion, and box choy, all bought fresh at the market today.

Stir-friedVegetables with meat or tofu

1 cup beef, chicken, or veggie broth
2 tablespoons soy sauce
1 tablespoon corn starch
1 teaspoon garlic powder
Pinch pepper
1 tablespoon vegetable oil
5 cups sliced vegetables
2 cups uncooked chicken or beef or 4 oz firm tofu, cut into bite sized pieces.
6 cups cooked brown rice

Mix together broth, soy sauce, cornstarch, garlic powder and pepper. Set aside.

Heat oil in a skillet and add vegetables. Cook five minutes over high heat, shake the pan often. Remove vegetables from pan.

Place beef, chicken or tofu in the skillet. Stir and cook uncovered over high heat until cooked thoroughly. Lower heat.

Return vegetables to skillet. Pour broth mix over vegetable and tofu/meat. Stirring constantly, cook two minutes or until liquid thickens.

Serve immediately over rice. Refrigerate leftovers.

07/06/2016

It's blackberry season!

Oh my, this was tasty! Market Lady Carolyn Smith served samples yesterday at the market. Enjoy it while blackberries are still in season!

WHITE CHOCOLATE BLACKBERRY LASAGNA

For the Crust:
36 golden sandwich cookies (whole cookies with filling)
1 stick unsalted butter (melted)

For Cream Cheese Layer:
8 ounces cream cheese (softened)
1 stick unsalted butter (softened)
1 cup powdered sugar
1, 8 ounce container whipped topping
1 1/2 cups blackberries (fresh or thawed)

For Pudding Layer:
2, small packages white chocolate instant pudding
3 cups cold milk
1/2 cup pureed blackberries

For Topping:
1, 8 ounce container whipped topping
White chocolate curls, chips, or blackberries for garnish

Instructions:
1) Grind cookies in a food processor or crush with a rolling pin. Combine with 1 stick of melted butter and press into the bottom of a 9 x 13 inch dish. Refrigerate while making the filling.

2) Beat the cream cheese, butter, and powdered sugar. Mix in one container whipped topping. Fold in blackberries. (If using frozen blackberries, thaw, rinse with water, and drain on paper towels.) Spread mixture over crust.

3) Mix two boxes of white chocolate pudding with 3 cups of milk. Fold in pureed blackberries. Spread over cream cheese layer and refrigerate to firm.

4) Spread one container whipped topping on top. Garnish with white chocolate curls, shavings, white chocolate chips, or blackberries.

5) Refrigerate at least 3 to 4 hours before serving.

Adapted from White Chocolate Blueberry Lasagna from omgchocolatedesserts.com

05/16/2016

Our Market Dude Frank Reiter is featured in JMagazine this month!

First Responders and What They Do • Angels of Mercy • Joplin Strides in Public Safety • Joplin Blasters 2016 Preview

04/12/2016

A delicious spring salad - eat fresh!

Eileen, our market master, made this tasty dish with Carol Parker on KSN. "I especially like it because, with the exception of the dressing, it is composed entirely of spring market products - and you use every bit of it!"

Sautéed Rainbow Chard with Raw Beets and Goat Cheese

Serves 4 to 6

For a complete meal, add a poached egg and a handful of roasted nuts or chickpeas.

3-4 medium-sized beets with the leaves
1 large bunch rainbow chard
1 tablespoon extra virgin olive oil
4 ounces of goat cheese, crumbled
For the dressing:
2 1/2 tablespoons balsamic vinegar
1 teaspoon brown sugar
1/4 cup extra virgin olive oil
salt and pepper

Chop off the beet greens and set them aside. Peel the beets and either grate them on a box grater or in a food processor. You should have about 2-3 cups of shredded beets.

Wash the beet greens and chard. Shake to remove excess water, but no need to dry. Remove the tough center ribs and give them a rough chop. Stack the leaves on top of each other and slice them crosswise into thick ribbons.

Heat the olive oil in a large dutch oven or pot on medium heat. Add the stems and cook until softened, about 5 minutes. Add the leaves of the chard and season with salt and pepper. Cook for 6-8 minutes, stirring occasionally, until the leaves have wilted and taste very tender. If the leaves still taste bitter, season with additional salt. Transfer the chard to a large bowl and allow to cool to room temperature.

To make the dressing, whisk together the balsamic vinegar and brown sugar. Season with salt and pepper, then stream in the olive oil while whisking vigorously.

Combine the greens and the shredded beets, and toss with the vinaigrette (depending on how much chard you have and how saturated you want your greens, you may have some vinaigrette left over). Serve, topping each plate with goat cheese.

This salad will keep refrigerated for up to one week. Wait to top with goat cheese until serving.

For more market fresh recipes, go to: thekitchn.com

03/05/2016

Guest of the Ladies Chuck Lonardo fixed a tasty soup today at the market.

Vietnamese Vegetable Soup

2 quarts stock (Chuck uses beef but says any stock is fine)
1/2 head cabbage, chopped
3 to 4 small heads box choy, chopped
3 to 4 stalks celery, sliced on bias
2 to 3 carrots, sliced on bias
1 to 2 pounds potatoes, diced

Combined all ingredients except potatoes in stock pot and simmer for 30 to 40 minutes. Add potatoes and simmer for an additional 10 minutes or until potatoes are tender.

02/27/2016

Market Lady Carolyn Smith made a tasty dish today. Here's the recipe:

Egg-amole in Wonton Cups

4 hard cooked eggs, chopped
1 avocado, peeled, pitted, and chopped
2 tablespoons Greek yogurt
2 tablespoons chopped green onion
1 medium tomato, seeded and chopped
¼ cup corn
4 slices bacon, cooked and cut in small pieces
1 tablespoon lime juice
Salt and pepper to taste (I used adobo and chipotle seasoning)
Gently mix all ingredients. Serve as a sandwich filling, dip, or in a wonton cup as an appetizer.
I lined a baked wonton cup with a spinach leaf, added a scoop of the egg-amole, and garnished with a cilantro leaf.

Wonton Cups
Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350 degrees for 7-9 minutes until lightly browned.

02/21/2016

Market Lady Jordan Nichols created a rush to hydroponic lettuce yesterday at the market with her recipe. We were sold out by 11. No wonder, after folks tasted that delectable butter lettuce in this recipe.

Want to know more about the many kinds of greens at the Webb City Farmers Market right now. Sign up for the class on Tuesday (2/23 from 6 to 7:30 at the market kitchen) by calling 417 483-8139.

Butter lettuce, radish, and avocado salad with mustard dressing

• 1 tablespoon red wine vinegar
• 2 1/2 teaspoons Dijon mustard
• Kosher salt and freshly ground black pepper
• 2 tablespoons grapeseed or other neutral oil
• 2 teaspoons extra-virgin olive oil
• 1 head butter lettuce, torn
• 8 French breakfast radishes or round red radishes, halved
• 1 scallion, white and pale green parts only, thinly sliced at an angle
• 2 tablespoons roughly chopped fresh dill
• 1 avocado, halved, pitted, peeled and sliced

1. In a large bowl, whisk vinegar and mustard with a pinch each of salt and pepper. While whisking, add oils in a slow, steady stream to emulsify.
2. Toss dressing with lettuce, radishes, scallion and dill. Top with avocado and serve.

02/18/2016

Market Lady Carolyn Smith made a tasty dish at the market last Saturday. Here's the recipe:

SPINACH, CHICKEN, AND BOWTIE PASTA SALAD WITH TERIYAKI VINAIGRETTE

2 cups cooked chicken, cooled and cut in pieces
1 pound bowtie (farfalle) pasta, cooked and cooled
1 pound baby spinach
1 bunch green onions or 2 T sweet onion
3 cans Mandarin oranges, drained
1 can water chestnuts, drained
1/2 cup dried cranberries
1/2 cup nuts (choice of pecans, peanuts, almonds, cashews, pine nuts)
1/2 cup cilantro (optional)

TERIYAKI VINAIGRETTE

1 cup canola oil
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
3 tablespoons sugar
3 tablespoons brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

Cook chicken and bowtie pasta and cool. Prepare vinaigrette.

If you want, you can pour some of the vinaigrette on the pasta and chicken before cooling. Toss the other ingredients and add the chicken and pasta. Pour desired amount of teriyaki vinaigrette on the salad before serving.

02/12/2016

Market Dude Frank Reiter recently wowed us with his Asian Inspired Lettuce Wraps he demoed at the market. Here's the recipe:

Asian Inspired Lettuce Wraps

1-2 Tblsp oil (Canola or vegetable oil is best)
1 lb ground pork
2 cloves garlic, minced
1 Tblsp ginger, minced
3 scallions, finely chopped or thinly sliced
1/2 C cabbage, shredded
1/4 C carrots, shredded or grated
4 oz water chestnuts, finely chopped or minced
2 Tblsp soy sauce
3 Tblsp Hoisin sauce
2 Tblsp rice vinegar
1 tsp sesame oil
1 tsp cornstarch (optional)
1 head Bibb or butter lettuce, leaves separated

1. Heat the oil in a large skillet over medium-high heat. Sauté the garlic, ginger, and scallions briefly before adding the pork, and cooking until done. Crumble the meat as you stir.

2. As the meat is finishing up, add the cabbage and carrots and continue to cook until cabbage is cooked down. Add the water chestnuts.

3. Add the soy sauce, Hoisin sauce, rice vinegar, and sesame oil. Continue to cook and stir for a few minutes. If a thicker sauce is desired, add the optional cornstarch with the sauces and cook until thickened.

4. Serve the filling on the separated leaves and fold or roll as you eat.

11/23/2015

Decorate your holiday table and support your local food pantry. Happy Thanksgiving!

11/15/2015

Market Lady Carolyn Smith shared a lovely salad with us at the Webb City Farmers Market today. Think you don't like raw kale, beets and squash? This recipe will surprise and delight you!

HEARTY AUTUMN SALAD

Layer the following ingredients on a salad plate or in a salad bowl.
Kale, torn in bite size pieces (or substitute your favorite salad greens)
Dried cranberries
Butternut squash (shredded or cut in thin pieces)
Beet (shredded or cut in thin pieces)
Apple slices
Feta cheese
Toasted pecans (or substitute your favorite nuts)
Salt and pepper to taste

Serve with Ott's Raspberry Vinaigrette Dressing

If you prefer roasted vegetables, cut the squash and beets in cubes, toss in a small amount of oil, and roast.