Celebrate Your Food Independence!!

Red, White and Blue Potato Salad

1 cup chopped green onions, divided

1 cup sour cream

1/2 cup mayonnaise

1/4 cup white wine vinegar

4 teaspoons Dijon mustard

2 teaspoons sugar

2 teaspoons salt

1 teaspoon ground black pepper

1 pound unpeeled small or baby red-skinned potatoes

1 pound small purple or blue potatoes, peeled

1 pound unpeeled small white creamer or White Rose potatoes

4 slices cooked and crumbled bacon

3 hard boiled eggs, cut

Paprika

Directions:
Whisk 1/2 cup green onions and next 7 ingredients in medium bowl. Cover and chill dressing.

Do ahead: Can be made 1 day ahead. Keep chilled.

Place all potatoes in large saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil, reduce heat to medium, and boil until tender, 10 to 15 minutes (time will vary depending on size and variety of potatoes). Drain and cool to room temperature.
Cut potatoes into 1/2-inch-thick slices and place in large bowl. Add dressing, bacon and hard boiled eggs; toss gently. Cover and chill at least 2 hours and up to 1 day.

Sprinkle potato salad with paprika and remaining 1/2 cup green onions.


Happy Fourth of July!!

Cucumber Veggie Dip Recipe

Farm Fresh Kids has been a great program for everyone at the Abingdon Farmers' Market! Parents have said that they are so thankful for such an incredible program in their community, and our vendors have benefitted from the additional traffic at the Market on Tuesday afternoons. Chef Jassen led the kids on a tour of the market, and made a cucumber dip that was so yummy! The Master Gardeners of Washington County finished up the afternoon by helping the kids plant their own cucumber plants. The Kidz Place joined us the next week and talked about the importance of being active, and the kids participated in physical activities. Also, the Washington County Library joined us with storytime, blueberry races and smoothies! A big thanks to all of our community sponsors and parents for your help in making this a successful program! We have plenty of Tuesdays left, and will continue to offer the program through the end of summer. Chef Jassen Campbell's recipe can be found below, and please check out the You Tube video of the Farm Fresh Kids!

Cucumber Ranch Dip

2 medium   cucumber, peeled, halved lengthwise, seeded and grated on large holes of box grater
2 Tb           spring onions, finely chopped
1 1/2 cup    sour cream
1/2 cup       buttermilk
1/2 cup       mayo
2 Tb           fresh lemon juice
2 ts             salt
2 ts             honey
2 ts             hot sauce
8 Tb           flat leaf parsley, finely chopped
2 Tb           fresh dill

In a large bowl, mix all ingredients. Serve with Toasted Pita Chips, Grilled or Fried Vegetables, or as dressing.

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.