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.

Fennel and White Bean Salad

Fennel is in season at the farmers' market, and if you haven't been brave enough to try it, this recipe will be the perfect place to start. It looks like a root vegetable, but it's really more akin to celery. Eaten raw-sliced very thin and drizzled with a vinaigrette-its licorice flavor and crunch are wonderful. In this recipe, sauteing the fennel accentuates its natural sweetness.

Ingredients:
1T extra virgin olive oil
1 medium fennel bulb, cored and thinly sliced
1 shallot, thinly sliced
1 garlic clove, minced
1 14.5 oz can white beans, drained
1 T freshly squeezed lemon juice
2 dashes Tabasco sauce
Salt and freshly ground black pepper to taste

Heat olive oil over medium heat in a medium skillet. Add the fennel and shallot and saute, stirring frequently, until the fennel just starts to brown. Add the garlic and continue sauteing until everything is lightly browned-a total of 3 to 5 minutes.
Put the hot fennel into a small serving bowl. Add the remaining ingredients and toss. Serve immediately or within 2 hours.

*Recipe Source: Good Day For a Picnic by Jeremy Jackson

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!