Featured Product: Potatoes

Featured Product: Potatoes

It’s grilling season! The weather is hot and no one wants to cook inside. I always love meals where I don’t have to dirty a pot or heat up my kitchen. We do a lot of meat on the grill so any side dish that I can cook on the grill as well is perfect!

Potatoes are a staple in the midwest. Garden fresh baby potatoes are a step above the rest. You can’t get potatoes this good from the store. Freshly picked are the best! Our vendors dig their potatoes the night before the markets to ensure freshness. Quality that can’t be ignored! You can add some garden carrots, peppers, radishes and onions – all of which can be found at the Market!

This dish is a great throw together dish. You can add virtually anything to it and it will be good! It goes best with steak or pork chops. Simply wrap up in tin foil and place on the grill. Oh and don’t forget the butter – that’s the best part! Try this recipe this weekend. You won’t be disappointed!

Tin Foil Wraps

Ingredients

  • Baby Potatoes (red preferably)
  • Carrots
  • Radishes
  • Bell Peppers
  • Jalapeños
  • Garlic
  • Onions
  • Butter - 1 stick

Instructions

  1. Slice all ingredients and place onto greased tin foil. (Double line bottom layer of tin foil to ensure it doesn't break.)
  2. Cube butter and place on top of ingredients.
  3. Top with a layer of tin foil (greased) and wrap edges together.
  4. Place on grill and cook on medium heat for about 20 minutes or until potatoes are tender.
http://theprairiefarmersmarket.com/featured-product-potatoes/

Featured Product: Carrot Tops

Featured Product: Carrot Tops

Carrots are one of my favorite veggies! They are so versatile and easy to prepare. From roasted, boiled to raw, they are truly a super food! I especially love the fresh carrots you can get from our market each week! Our vendors do a great job growing them to perfection.

I am always looking for new recipes and ways to use the most out of each ingredient. Did you know you can eat the carrot stems? I was a little unsure about it but I was willing to give it a try! In our household, we love to freshen up our typical dinner of chicken breasts with veggies by adding a little pesto to the breasts. I figured this was a safe way to ease into trying these carrot tops.

These carrot tops did not disappoint! It was a lovely change from our typical pesto recipe and even my two year old loved it! We will certainly be using this recipe again in the future!

Carrot Top Pesto

Carrot Top Pesto

Ingredients

  • 2 cups carrot top leaves, thick center stem removed
  • 2-3 cloves garlic
  • ½ cup grated Parmesan cheese
  • ½ tsp salt
  • pepper to taste
  • about 4 basil leaves
  • ½ cup quality olive oil

Instructions

  1. Pulse all dry ingredients in a food processor until well combined.
  2. Slowly drizzle in olive oil until desired consistency.
  3. Taste and adjust salt and garlic if desired.
  4. Serve on on pasta OR spread on chicken, fish, or pork and baked in the oven OR as a condiment on a sandwich, hot panini, or wrap.
http://theprairiefarmersmarket.com/featured-product-carrots/

Featured Product: Beets

Featured Product: Beets

Beets are really a delicious vegetable! If you haven’t tried them you need too! Not only do they have this brilliant color but they are also packed full of nutrients. Maybe you aren’t quite ready to roast some up for your supper tonight, but I am betting you will enjoy this delicious summer drink. It is perfect for the month of July to bring to your 4th celebrations! Lemonade is always a summer staple but adding in some beets makes in festive in color!

I used fresh beets from the market to make this recipe. You can purchase beets from Mary’s Kitchen and Gardens or Vanmeeteren Farms at the Market this Saturday! With fresh beets, you will need to juice them. If you don’t have a juicer you can also purchase beet juice from a grocery store but it won’t be as good as fresh!

Summer Beet Lemonade

Summer Beet Lemonade

Ingredients

  • 1 cup sugar
  • 1 1/4 cup water
  • 1 cup lemon juice
  • 3/4 cup beet juice
  • 1/2 cup water (or more to taste)
  • Ice

Instructions

  1. Prepare simple syrup. In a saucepan, heat up sugar and water over medium heat. Stir frequently until sugar has dissolved. Once dissolved, remove from heat and allow to cool to room temperature.
  2. In a pitcher, combine simple syrup, lemon juice, beet juice and water. Stir to combine. Add additional water to your taste. Serve over ice.
http://theprairiefarmersmarket.com/featured-product-beets/

 

Featured Product: Raspberries

Featured Product: Raspberries

This time of year is one of my favorites. Not only is it the beginning of summer but it is also the season for delicious berries! Strawberries are my favorite with raspberries coming in at a close second. With the overabundance of berries, it is always fun to use them in new ways and after working a long day, it is always nice to have something sweet!

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In the next few weeks, we will start having some delicious raspberries from Riverbend Berries at the Market. They are some of the best berries around. You can find some more information about their farm and berries at their Facebook Page.

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Today also happens to be National Cupcake Lover’s Day! I am very much a cupcake lover. I love to bake and today I will be sharing some of my top secret tips and an amazing recipe! A delicious light and moist vanilla cupcake is a true test of good baker. It takes many years of practice and quality ingredients to get it perfect. This recipe will produce a fluffy, light, super moist vanilla cupcake topped with delicious raspberry buttercream. Is your mouth watering yet? It should be and so will your guests’ mouths at your next summer party!

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First off, it is super important that your cold ingredients come to room temperature before starting to mix your batter. I like to take mine out a couple hours prior to baking. It is also important to use high quality ingredients. This makes your cupcakes uber delicious. I used a vanilla bean in place of vanilla extract, but you can use PURE vanilla extract (if you can find Madagascar bourbon vanilla extract – that’s the best!). The imitation stuff just doesn’t even compare to pure.  You will notice a difference in your baked goods!

I also used farm fresh eggs. We have our own backyard chickens but if we didn’t I would get my eggs from the Market vendor, Mary’s Kitchen and Gardens. The yolks in farm fresh eggs are so much darker and make your cakes much more moist.

I personally also use whole milk. For baked goods, whole is best. We get our milk delivered from Happy Grazing Dairy farm. They offer whole raw milk. Since making the switch to raw, we will never go back! 🙂

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Now for the moment you have been waiting for – The Recipe! Guys, this is seriously the best vanilla cake I have ever had. I consider myself a cupcake connoisseur, visiting a bakery every time we travel and always trying a vanilla cupcake when we go. A vanilla cake may seem plain and boring but you can really spot a good baker by how well their vanilla cake is.

The Best Vanilla Cupcake:

  • 1 and ¼ cup cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt, to taste
  • ½ cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 2 egg whites – room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 tsp pure almond extract
  • ¼ cup plain yogurt, room temperature
  • ½ cup milk. room temperature
  1. Preheat the oven to 350F degrees and line a 12-cup muffin pan with cupcake liners.
  2. In a medium sized bowl, whisk together the cake flour, baking powder, baking soda and salt. Set aside.
  3. Using a stand mixer, cream together the butter and sugar on medium speed until light and fluffy (about 2-3 minutes), then continue beating and add in the egg whites, vanilla and almond extract (about another 30 seconds). Turn off the mixer, scrape down the sides of the bowl and stir in the yogurt. Carefully add in half the flour mixture, mixing on low speed followed by half of the milk. Then add the remaining flour mixture followed by the rest of the milk. Scrape down the sides of the bowl as necessary, and continue mixing until combined. Careful not to over mix, as that will make the cupcakes tough.
  4. Spoon the batter evenly into the lined muffin cups – filling each about two thirds of the way full. Bake for 15-18 minutes until an inserted toothpick comes out clean. Leave to cool in the pan for about 10 minutes then remove the cupcakes and continue cooling on a wire rack.

Raspberry Buttercream:

  • 6 oz fresh raspberries – save 12 small ones for garnish
  • 3/4 cup butter, room temp
  • 6 cups powdered sugar
  • 2 tbsp Karo syrup
  1. Wash raspberries and place the fresh raspberries into a fine-mesh sieve over a mixing bowl. Using the back of a spoon, press the fruit against the sides of the sieve to squeeze out the juices and some of the pulp, leaving the seeds in the sieve.

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  1. In a mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, cream the butter and Karo syrup until light and fluffy. Add the powdered sugar 1 cup at a time, scraping the bowl and mixing on low after each addition.
  2. Once you’ve added 4 cups of sugar, add the raspberry puree. Continue adding the remaining two cups of sugar as before.
  3. If your frosting is too thick, add a little heavy cream to thin, if it’s too thin, add a little more powdered sugar until the desired consistency is achieved.

 

These cupcakes are so good! You can get a lot of the ingredients needed for these at the Market to support our local growers! You are going to love these cupcakes!

Recipe and photography by: Brittany Sopko – Social Media Manager