Featured Product: Sweet Corn

Featured Product: Sweet Corn

Sweet corn is abundant this time of year! Nothing beats the taste of fresh corn on the cob. We have tried multiple ways to cook our corn and one of the best ways is on the grill. It adds so much flavor and depth to the corn. It is always best to start with the freshest corn. Our vendors pick their corn either the night before or morning of the Market to ensure the ultimate freshness.

Grilling the corn: 

If you love the smokey flavor, I would suggest removing the husks before grilling. You can leave them on but removing ensures the best grilled flavor. Before grilling either brush the corn with olive oil or soak in water for 15 minutes. Do not use butter – butter will burn.

Set your grill to medium high heat. Place your corn on the grill parallel to the grates. Leave on for 10 minutes but ensure you are rotating them often. Once done, we love to brush with a simple butter and salt. However if you are feeling adventurous, try sprinkling some parmesan and garlic butter. So delicious!

Try these tips next time with your corn for a delightful change in your normal boiled corn!

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.
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Featured Product: Cucumbers

Featured Product: Cucumbers

One of my favorite memories of my childhood is summertime. I grew up living real close to my Grandma. She would always have us come to her house for dinner during the summer days. I was always excited to go there for dinner as she made a lot of things my mom wouldn’t. I remember her making the best broccoli, creamed asparagus, fish and my all time favorite her cucumbers and onions.

She would always go out in the morning and tend to her garden. Cucumbers were one of her favorite things to grow and this recipe was the main staple in her house during the summer months. She would always keep a jar in the fridge and fill it up with fresh cucumbers in the morning. By dinner time the next day, it was ready to enjoy.

The freshness of the cucumbers and lightness of this salad pairs wonderfully with grilled main dishes. I personally love to enjoy it when we have burgers! This is a great recipe straight from my grandma. However, it just doesn’t taste as good as hers. Like any good grandma, I know she puts a secret ingredient in that is not listed on her recipe just to make sure you come home for hers. Or maybe the secret ingredient is just some love. Either way, this is a delicious salad that you must try!

Cucumber and Onion Salad

Ingredients

  • 1 large cucumber
  • 1 small white onion
  • 1⁄4 cup sugar
  • 1/2 cup white vinegar
  • 1-2 cups water

Instructions

  1. 1. Slice the cucumber in thin rounds.
  2. 2. Peel and slice the onion in thin slices and separate.
  3. 3. Put the cucumber and onion alternately in your jar/container.
  4. 4. Add the rest of the ingredients and cover your jar/container (I used a mason jar but any jar will work.) tightly and gently shake.
  5. 5. Refrigerate overnight and serve cold.
http://theprairiefarmersmarket.com/featured-product-cucumbers/

 

Featured Product: Carrots

Featured Product: Carrots

Carrots – a staple in many households.  From sweet to savory carrots can be used in many ways! Carrots also provide many nutrients needed for a healthy body! Around here, we love carrot cake. A perfect treat after supper to satisfy the sweet tooth. This recipe is like a carrot cake morphed into a bread! Still sweet but since its a bread, I think it is okay to eat for even breakfast! 🙂

Simple, moist and delicious! The perfect late summer treat! Pickup some carrots this Saturday at the Market and make this for breakfast on Sunday. My family devoured this whole loaf in one day! Trust me, it’s delicious.

Carrot Apple Bread

Carrot Apple Bread

Ingredients

  • 1 large egg
  • 1/2 cup light brown sugar, packed
  • 1/3 cup liquid-state coconut oil
  • 1/4 cup granulated sugar
  • 1/4 cup cup sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch salt
  • 3/4 cup grated carrots
  • 3/4 cup grated apples (I used Honeycrisp.)

Instructions

  1. Preheat oven to 350F. Spray one 9x5-inch loaf pan with cooking spray.
  2. In a large bowl, add the the first eight ingredients, through nutmeg, and whisk to combine.
  3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined.
  4. Add the carrots, apples, and fold gently to combine.
  5. Turn batter (it's very thick) out into the prepared pan.
  6. Bake for about 50 minutes or until the top is golden, the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
http://theprairiefarmersmarket.com/featured-product-carrots-2/

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.
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