Farm Fresh Kids Kick Off

We had a blast at the inaugural Farm Fresh Kids event. In collaboration with HEAL Appalachia, the Abingdon Farmers' Market is taking on the task of fighting childhood obestiy. We are combining education with access, and giving the children the power to make healthy choices.

 

 The farmers market is absolutely the best place to get the freshest produce available, often harvested the same day. Connecting children and their parents to the sources of their food, as well as connecting them to the larger community is part of a holistic solution to a gigantic problem. Our children are facing a crisis, and we are doing our part to influence their habits that will lead them to healthy adulthood. Every Tuesday kids will have the chance to participate in a fun and educational activity that will end with a $2 Fresh Buck coupon to purchase their own fresh produce. There is limited space, so please register or sign up at the market. Contact Sara @ 276-698-1434  or abingdonmarket@gmail.com 

This Tuesday we had close to 30 child join the Education Team from William King Art Museum, who sponsored the Farm Fresh Kids tent. They introduced a wide variety of fruits and vegetables to the kids, and talked about what fresh and local meant. The kids all got a chance to hear about what seasonal produce was available at the market that afternoon, and why it is important to eat more of it! The children then painted their own veggie-themed shopping bags. 

After the activity, the children eagerly received their $2 Fresh Buck to pick out their own produce to carry home in their bags! A big thanks to the William King Art Museum for the generous donation of your time and expertise! The kids had a blast, and learned more about healthy habits. 

Farm Fresh Kids will be back every Tuesday through the end of August. Next week, the kids will meet their farmers, make cucumber snacks, and plant their own cucumbers with Chef Jassen Campbell of The House on Main and the Washington County Master Gardeners. Join us!

Spring Veggie Fettuccini Alfredo

Ingredients
Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
10 spears of roasted asparagus (Click for directions)
1/2 cup broccoli
2 zucchini, thinly sliced into half-moons
2 cups of shredded chicken or chicken breasts, cooked
Freshly ground pepper
12 ounces fettuccini (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold milk
1/2 cup evaporated milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Directions
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini and broccoli, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Add chopped, roasted asparagus

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

How to Roast Veggies

Roasting Veggies is a quick and easy way to get a tasty serving of vegetables on your plate. Follow the directions below for most vegetables.

Ingredients
2 lbs fresh vegetables (asparagus, potatoes, root vegetables, peppers)
Olive Oil
Kosher salt
Freshly ground black pepper

Directions
Preheat the oven to 400 F
Prep the veggies appropriately;
(For example: break off the tough ends of the asparagus, peel carrots, cut off the ends, wash potatoes, cut peppers in half and seed, etc)
Place veggies on a baking sheet, drizzle with olive oil, then toss to coat the veggies completely.
Spread the veggies in a single layer and sprinkle liberally with salt and pepper.
Roast the veggies for 25-60 minutes, until tender but still crisp. (Shorter time for asparagus, peppers, etc. Longer times for potatoes, carrots, root veggies

What the Kale??

Kale is an amazingly nutritious green, and quite easy to prepare quickly. Kids love kale chips, and will ask for more! You can find several types of kale at the farmers market this week, and here are 2 recipes to help you plan your menu!

Kale Chips

1 bunch kale (any type will work, although this recipe was made using Dinosaur or Tuscan Kale)
1 T olive oil
Sea salt, to taste

Preheat oven to 275°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 25 minutes, or until crisp. Cool and Enjoy!

photo by Smitten Kitchen

Tuscan Kale and White Bean Ragout

Adapted from a recipe by Emeril Lagasse

Serves 4-6

2T olive oil

1 bay leaf

2 cloves garlic, smashed and roughly chopped

1/4 teaspoon crushed red pepper

1 small red onion, sliced

1 1/2 lbs Tuscan Kale, rinsed, dryed and cut into 1in slices

3/4 t sea salt, plus more if needed

1/4 t freshly ground pepper

3 1/2 cups cooked white beans, or 2 15oz cans drained & rinsed

1 cup canned diced tomatoes with their juices

1/2 fresh chicken stock or broth

Heat the olive oil in a large saute pan over medium high heat. When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion. Cook until the onion begins  to wilt and garlic begins to golden, 3 to 4 minutes. Add the kale, salt and pepper, cook for 2 more minutes. Then add the white beans, tomatoes and stock. Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste and adjust seasoning if necessary. Transfer to a serving dish and drizzle with extra-virgin olive oil to taste. Serve hot.

Try a new vegetable: Jerusalem Artichokes

Try this recipe using Jerusalem artichokes for something new, but yummy. They are actually not artichokes at all, rather, they are a tuber from a type of sunflower. Some tips on buying the: choose the smoothest tubers you can find. Just scrub them and don't peel them, because the nutrients are just below the surface of the skin.

Poached Egg/Spinach/Artichoke Rosti

Use Jerusalem artichokes, which offer an interesting, nutty flavor to these potato cakes. A free-range egg and wilted spinach fresh from the market make this a local comfort food.

Serves 4

12 medium Jerusalem artichokes, halved
Juice of one Lemon
1tsp salt
3 medium red potatoes, halved
Freshly ground black pepper to taste
1 Tbsp all-purpose flour
2 Tbsp butter
1 Tbsp olive oil
4 large Free Range eggs
1 tsp rice vinegar
Spinach, rinsed, approx 1.5 lbs to serve
Sea salt and cracked pepper to taste

Preheat the oven to 425 F. Place the artichokes in a medium saucepan with the lemon juice and 1/2 tsp salt. Bring to a boil and simmer for 6 minutes, until almost tender. Boil potatoes in water with 1/2 tsp salt, for approx 10 minutes, or until barely tender. Drain and cool. Grate artichokes and potatoes into a bowl, discard any loose potato skins. Add pepper and combine with your fingers.
Shape mixture into 8 rounds about 1/2 inch thick. Press and dust each lightly with flour.
Heat butter and oil in a large frying pan until hot. Add the rounds for 3-4 minutes per side, until golden. Set aside and keep warm.
Place spinach in the frying pan over medium heat and stir until just wilted. Season to taste, set aside.
Pour 1 1/2 inch of cold water into a saucepan. Add the white vinegar and bring to a gentle simmer break eggs, one at a time, into a small bowl and slide into the water. Poach until the whites are firm, but the yolks still runny, about 2-3 minutes. Remove with a slotted spoon and place on a paper towel to drain.
Arrange the Rosti on four plates. Tp with the spinach and a poached egg. Season to taste.

Pumpkin & Black Bean Soup-1st Prize Winner 2010 Squashtoberfest

Pumpkin Black Bean Soup

courtesy of: Fern Nesius

Serves 6-8

2T Olive Oil

3 cups pumpkin, peeled & cubed

4 cloves garlic

1 Large onion, diced

1-2 Hot Peppers to taste, seeded & finely minced

1 1/2 t cumin

1t cinnamon

1/2 t ground cloves

2t chili powder

salt to taste

1 28 oz can plum tomatoes chopped with liquid

1/2 cup dry red wine or chicken stock

31/2 cups chicken stock, easily substituted with veg stock

4 cups coooked black beans, rinsed & drained

1 cup corn

Garnish sour cream & cilantro

Directions

Heat 1 T Olive Oil in a large skillet, over medium heat. Saute pumpkin for 10 minutes until browned. Set aside. In a large stockpot heat remaining olive oil, add garlic & onion & hot peppers, saute until tender. Add spices, stir to combine. Add tomatoes & liquid, along with wine & broth. Add reserved pumpkin. Bring to a boil, reduce heat & simmer for 20 minutes. Add black beans & corn, simmer for 20 minutes more. Garnish with sour cream & cilantro & serve.

Squashtoberfest Fun!

Squashtoberfest was a hit this year! As the kids painted pumpkins, customers and vendors alike lined up to turn in their entries. Tantalizing soup samples lined the table with perfect pumpkins, ugly pumpkins & tiny pumpkins.

The soup contest had 14 entries, and our judges narrowed the field to the cream of the crop. Our winners were: 1st place Fern Nesius with her Pumpkin Black Bean Soup, 2nd place: Paige Campbell Johns with her Butternut Sausage Soup, and 3rd Place: Kelli Mehl with her Mushroom and Barley Soup. Many thanks to our Judges: Mayor Ed Morgan, Chef Jassen Cambell, & Leslie Brewer! (It was hard work, but someone had to do it!) Keep your eye on this blog for recipes from the winners!

Although we didn't get any giant pumpkin entries this year, we had several other entries for the other pumpkin categories. Perfect Pumpkin was awarded to this heirloom pumpkin grown by Mark Scott. The ugliest pumpkin was grown by Sherman Lamie and Ronna Blevins. Our smallest pumpkin was grown by George Kiser, and we awarded David King a prize for his small pumpkin that was decorated by a doodle bug!

We can't wait for our 3rd annual Squashtoberfest next year! Start planning your recipes, and gardens, for next October! We hope to see a giant pumpkin to win the $1000 grand prize!