Country Roads Cook-Off 2011

Finally! I've managed to gather some photos into a slideshow of the Country Roads Cook-Off at the Abingdon Farmers Market! Check it out by clicking the picture below to take you to the slideshow!

Country Roads Cook-Off 2011

The Winning Team!

Cory Scott, Lindsey Holderfield

Shop Local this Saturday @ The Abingdon Farmers Market!

The Abingdon Farmers Market will kick off our 4th Annual Holiday Market Saturday, November 26th, 2011 from 10am-12pm! We expect 25-28 vendors to participate, bringing plenty of fresh produce, meat, eggs, baked goods, hot food, wine, jams, jellies, handcrafted items and more! Come out and get  your holiday shopping done locally. We also have AFM Merchandise & Gift Certificates available for purchase. Our 2011 Cookbook, Cooking by the Seasons would make a great gift!

When you shop locally, not only do your friends and family receive unique, one-of-a-kind gifts, but you also help support our local community! Make a difference by enriching your local economy! Local farmers, crafters and cooks will be showcasing the best that Southwest Virginia has to offer. We hope to see you there this Saturday, and every Saturday through December 17th. And don't forget the unique Abingdon businesses & restaurants that make our town so lovely! Most are just walking distance from the market!

Wood Turning Event this Saturday from 9-12

Many of our customers are familiar with market vendor, Nicola Aloisio. His hand turned wood bowls, cork stoppers and salt/pepper grinders are for sale at the market most Saturdays. He sources his wood locally for the majority of his creations, and each one is a one-of-a-kind masterpiece. This Saturday, October 22nd, Nicola will demonstrate his craft for us at the Abingdon Farmers Market during morning hours. It is quite a treat to see him take a block of wood, and make a piece of art with it! We hope you'll join us! For now, get a sampling of his work on his website or Facebook page.

Country Roads Cook-Off : October 22nd 3-6pm

The Abingdon Farmers Market, the Town of Abingdon and The Collaborative for 21st Century Appalachia are seeking cooking teams to participate in a cooking competition that will feature regional foods and recipes.

The event is planned for October 22nd at the Abingdon Market Pavilion prior to the Sleepy Hollow Festival. It will feature individuals who cook on a Coleman-like stove (propane or butane). The winners (as chosen by a panel of judges) will receive $125. There will also be a People’s Choice Award of $125. 

The Country Roads Cook-Off™ is a unique opportunity to put the spotlight on traditional Appalachian foods and recipes grown right here in Southwest Virginia. We want to celebrate and highlight the food of the region, which is arguable one of our best assets!

Contestants may choose to cook one dish: choose an appetizer, salad, dessert, entrée or side dish. The main ingredient should be regionally available. The dish should reinterpret or adapt a traditional recipe. Recipes are requested (but not required) for possible inclusion in a future cookbook.

Teams may consist of one to three people. Dishes will be evaluated and the top prize awarded by three judges. The public will have the opportunity to vote for the recipient of the People’s Choice Award.

The teams will be given one hour to prepare their entries. All entries must be ready at 4:30pm for the judges to sample.

With the registration, a reservation fee of $20 is required and will be refunded the day of the event. 

For more information about the Country Roads Cook-Off™, contact Sara Cardinale: 276-698-1434 or abingdonmarket@gmail.com

Regulations

Cooking must be on site.

Teams will be provided a, or may bring their own, Coleman-like stove (propane or butane). Teams have one hour beginning at 3:30pm to prepare, cook, and present.

ALSO:

• The dish that is prepared for judging can be an appetizer, salad, dessert, entrée, or side dish.
• The main ingredient in the recipe should be from our region.
• The recipe should reinterpret and/or adapt a traditional Appalachian recipe.
• As part of the registration process, the teams must provide a general description of the dish they plan to make and highlight the regionally produced ingredients that are used.
• Recipes are requested, but not required, for possible inclusion in a future cookbook.
• Teams may consist of one to three people.
• Teams must provide all cooking ingredients, cooking utensils, cooking supplies, table covers, and cleaning supplies.
• Prep work, such as slicing, dicing, marinating, etc., may be done in advance of the actual contest.
• Teams prepare one dish for three judges—plated separately.
• In addition, teams must prepare enough for 25 taste samples—each sample should be served in a nut cup (to be provided by the Abingdon Farmers Market).

To register, please complete the entry form (Download Here) and send a $20 check payable to Abingdon Farmers Market. Registration forms also available at the farmers market. Up to 10 teams. The registration fee will be refunded for all who show up for the cook-off. Registrations due by October 10th. If all slots have been filled by the time you register, your check will be returned. 

 

Recipe: Corn Fritters

Fresh, sweet corn is one of the delights of eating in season. These fritters are a new way to enjoy fresh-shucked corn straight from the field.

Ingredients:

• 4 ears fresh corn
• 2 eggs, separated
• 2T heavy cream
• 2T minced jalapeno
• 1 cup all-purpose flour
• 2t baking powder
• 1 1/4 t baking powder
• 1/2 t cayenne pepper
• pinch of sugar
• veg oil, for frying (coconut oil can be used as sub)

Directions:

1. Holding the base of an ear of corn in a medium bowl, slice downward, cutting halfway through the kernels. Using the back of a knife or a small spoon, scrape downward along the cob to extract the milk, letting it fall into the bowl with the cut kernels. Cut again along the cob, this time cutting close enough to remove the remaining half of the kernels. Repeat with the remaining ears. 
2. In a small bowl, whisk the egg yolks, about 2 minutes, then add to the corn. Stir in the heavy cream and jalapeno pepper.
3. Stir the flour and seasonings together in a bowl. Then stir this mixture into the corn mixture just until combined, taking care not to overmix.
4. Beat the egg whites until medium to stiff peaks form. Fold the whites into the corn mixture until thoroughly combined.
5. Fill a heavy bottomed Dutch oven or deep iron skillet halfway with veg oil (2-4 inches deep). Heat the oil over medium high heat. Tip: it will be ready when a dash of water sizzles when it hits the oil, or at 350 degrees)
6. When the oil is hot, carefully add 2 T scoops of the corn mixture, working in batches so that you don't overcrowd the pan. Fry the fritters for 6 minutes, or until they are golden and cooked through, turning them as needed. Remove and drain on a towel-lined plate.

Makes 24 fritters.

Local Farmers Feed the Needy

A big thanks to the farmers at the Abingdon Farmers Market, who donated over 550 pounds of local produce Feeding America SWVA Foodbank. Fresh produce is desperately needed at local food pantries that feed the local community in need. If you want to contribute, we welcome food donations at the market. Just pick up some extra produce, and designate it for donation. We'll get it to the right folks!

 

Keeping Your Farmers Market Produce Fresh

Love the gorgeous bunch of carrots with the tops on them....but hate when they turn soft in the refrigerator?

According to the U.S. Environmental Protection Agency, Americans throw away nearly 31.6 million tons of food every year. That breaks down to the average family throwing away nearly 470 pounds of food every year! 

Avoid throwing away food (and wasting your money) with these tips to keep your market produce fresh during the week:

• Basil: Don't place in the refrigerator! Place in an airtight container or jar with a small, damp piece of paper on the counter. Use it quickly.
• Beets: Cut the tops off and save! Place a damp towel over the beets and store in an open container in the refrigerator. Place the greens in an airtight container.
• Broccoli: Open container in the refrigerator, or with a slightly damp towel over it.
• Cilantro, Dill and other herbs: Trim the bottoms, and place in a jar with some water. Store on the countertop, or refrigerator.
• Carrots: Cut those tops off to keep them fresh! Either store them in a plastic baggie, or if you are trying to avoid single-use plastics, wrap in a damp towel, and store in a container.
• Celery: Wrap in a slightly damp towel and store in a container or plastic baggie. The moisture will keep it crisp. You can also put it in a shallow container of water on the countertop.
• Corn: Keep wrapped in the husk, in the refrigerator, until ready to use. But it will be the sweetest and juciest within a few days.
• Cucumber: Loose in the crisper drawer.
• Eggplant: Don't wash, keep loose in the crisper drawer.
• Fennel: Place it in a shallow container of water on the countertop if using within a few days, like celery. If you need to keep it for a longer period of time, try a closed container with a little water or damp towel.
• Garlic: Keep in a cool, dark place. Not in the refrigerator.
• Green Beans: Slightly damp towel placed over in a closed container.
• Lettuce: Wash and spin dry. Place in an airtight container with damp towel.
• Onions: Keep in a cool, dry spot out of the refrigerator.
• Okra: Best used right away. Store in airtight container.
• Peppers: Don't wash until ready to use. Keep loose in the crisper.
• Potatoes: Keep them in a cool, dry spot, like garlic and onions.
• Spinach: Open container in the crisper. Loves to be cold!
• Tomatoes: NEVER REFRIGERATE! Keep these out on the counter, away from the sun. Depending on ripeness, may keep for up to 2 weeks. 
• Winter squash: Keep out in a cool, dark spot.
• Zucchini: Store in the crisper. Will even keep on the countertop if using soon.