Join us at the Market, 221 Plaza Drive in the Wildwood Town Center, Wildwood MO, 8:30am-12:30pm.

Live Music by The Flea Bitten Dawgs- 9am-12pm

These last few weeks I have been writing a lot about local, fresh, seasonal food from a few different angles; informative and educational, philosophical, whimsical and factual to name a few.

This week it’s all about creativity and practicality. How to use the food. I recently watched a movie called “Food Stamped”. It was created a few years ago by a food educator in the New York City area. It brought out a lot of emotion on many levels. But one thing that rang so true and something that I have been thinking about and advocating for quite a long time is the same thought that she brought home by the end of the movie. We can give away all the free food possible. We can give free food to everyone. But how many people will know how to prepare it? Have time to prepare it? Have the utensils? The means? The energy? The knowledge? The passion? Getting healthy food into people’s homes is one thing, but actually making sure that food gets into bellies and bodies is the real challenge. And one does not have to be a low income and economically challenged person to have this dilemma. How many times do we all take food home and never prepare it? We think we might, we would like to , it looks so good at the market or grocery store, but we don’t get to it and it ends up in the trash or compost. Or how many times do we NOT purchase a food item because we don’t know how to prepare it or think we might not like it?

Although I do not have all of the answers to all of these issues, I am passionate and prepared to at least give things a shot. Why not? I like surrounding myself with people and ideas that are positive, creative and passionate. Meanwhile, may I start with a few easy recipes?

Keep in mind these are meant as guidelines, meant to inspire. They are not formulas. Everyone has different likes, dislikes and different food items on hand. These recipe ideas can be modified over and over.

Fresh Sweet Corn Salad
About 6 ears of cleaned sweet corn (remove kernels and blanch)
Small diced onion
small diced cucumber (optional leaving on peel and seeding)
a handful of fresh chopped cilantro
fresh squeezed juice from at least one lime
a drizzle of olive oil
salt and pepper
Good Options- a dash of smoked paprika, fresh diced avocado, crumbled dry cheese, small chopped sweet pepper

Cut kernels from cob, quickly blanch in boiling water, remove and cover with ice cold water, drain. Put drained kernels in bowl and add other ingredients to taste. Cover and refrigerate for several hours. Adjust seasonings and

ingredients if needed. This salad holds up for a few days in fridge.

Cucumber Salads- skins on or off, seeds in or out, your choice. If you have time, when making salads with cucumbers, slice them and sprinkle with salt. Leave for a few hours to leach out some of the moisture. I rarely think about doing this step.

Cucumber and Onions
(Options-Add Tomato, Add Green Pepper)

2 lg cucumbers and 1 medium onion, sliced
Make the dressing with 1/4 cup vinegar (white and/or cider), 1/4 cup sugar (try honey), salt and pepper and I enjoy lots of fresh dill.
Stir together the dressing ingredients and pour over veggies. Cover and refrigerate for a least a couple of hours (or overnight). As you add more veggies, increase the amount of dressing. Trade fresh basil for dill if you’d like.

Cantaloupe and Cucumber Salad ( a good way to get your fruits and veggies all at once)

Equal amounts cubed melon and diced cucumber (about 1 and 1/2 cups of each)
Thin sliced sweet onion or scallions
Salt and Pepper (I like sea salt and fresh ground pepper)
Vinegar- a tablespoon of your favorite or whatever you have on hand
Good Options- a clove of garlic rubbed onto the bowl, chile pepper, smoked paprika, lemon or lime zest and/or juice, crumbled dry cheese

Tomato and Watermelon Salad (another fruit and veggie treat)
3-4 medium tomatoes, cut into chunks
1 small cucumber, cubed
1 cup of watermelon, cubed
3 TBLS olive oil
3 TBLS balsamic vinegar
salt and pepper
I TBLS mixed fresh herbs (basil, tarragon, chives cilantro) are good choices to play with
Good Options- fresh ground coriander, fresh avocado

Panzanella (Tuscan Bread Salad)- a great way to use dry, leftover bread and the best summer produce. This recipe has many variations on the amount of veggies and dressing to use.
Sturdy bread like a baguette, miche, etc – 3 to 6 cups
Olive oil and salt to barely cover the cubed bread (1-3 TBLS oil)
Cut or tear the bread into large pieces. Sprinkle olive oil and salt on the cubes. Either cook in a skillet on top of the stove or on a cookie sheet in the oven. The bread cubes should be just golden and a little crisp.
Put crisped cubed bread into a large bowl then Add
Fresh tomato and cucumber (start with 2-3 tomatoes and 1 cucumber)
Onion, one small, sliced
2 cloves of garlic smashed into a paste
Cubed Mozzarella (good option)

Make the dressing (depending on how much bread and veggies you have -3-6 cups)
2-4 TBLS vinegar (red wine or cider)
red pepper flakes (if available)
1/2-1 tsp mustard (Dijon if available)
4-6 TBLS olive oil
Whisk the dressing ingredients together, pour over bread and veggies

Add fresh chopped parsley and basil (if available)

Toss all ingredients together and let sit at least 30 minutes and up to 4 hours. Before serving, add more dressing if needed.

ENJOY!

Stay tuned for more seasonal, summer recipe ideas and inspiration for sides and salads.

Some of the produce available tomorrow will be Peaches, Blackberries and Melons
as well as
varieties of Tomatoes
Turnips
Potatoes
varieties of Peppers

Kholrabi
Reg. Green kale
Lacinato Kale
Green onions
Leeks
Red Beets
Yellow beets
Zucchini
Yellow squash
Cucumbers
Green and red cabbage
Yellow, red and white sweet onions
 Sweet Corn
Green Beans

Fresh and Local Produce and Pastured Meat and Eggs, Plants and Herbs
Brushy Creek- a variety of local,seasonal produce
Cadet Creek- a variety of local, seasonal produce
Lindsey Orphan-a variety of local, seasonal produce, handmade soap and birdhouse gourds
Milkweed for Monarchs- locally grown potted milkweed plants
Millers Organics- cut flowers and a variety of local, seasonal produce

Papillon Perennials- herbs, succulents, perennials
Pop Pop & CO- a variety of local, seasonal produce
River Hills Homestead- a variety of local, seasonal produce

Rosy Buck Farm -pastured eggs, flowers and local produce
Rosey Acres – an assortment of rose bushes
Schneider Family Farms- an assortment of locally raised pork cuts

Stuart Farm -pastured chicken and eggs
Stuckmeyer Plants and Produce – a variety of local, seasonal produce
Sunny Creek -assorted meat cuts

Locally Branded Food
Adventures in Spice
El Chico Bakery
Emmi Lou’s Barkery (dog treats)
Koupps Koffee

NonFood Vendors
Cindy’s for the Birds
Diane Kroupa Photgraphy
Gaelic Irish Designs
It’s A Winnerman Card
Your Patio Garden
My Creative Outlet 123

One Eye Blind Woodworks
Stella Grace
Tiles by Terri
Zen Rainbow Creations

Comments are closed.