Farmers’ Market Recipe – Peach Jam with Nutmeg and Vanilla Bean

Erin Molnar, Assistant Market Manager

Saturday was National Can-It-Forward day. Sponsored by Ball, this event is designed to educate, connect and inspire home preservers. To celebrate, and as part of our series of preserving demonstrations at the market, I cooked up a delicious batch of peach jam.

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Despite knowing in advance that I needed to do the demonstration, I arrived at the market not knowing what I would make. I brought some common jam and pickling spices with me to be prepared for whatever would strike my fancy. I ended up getting some lovely white peaches from Huffman Fruit Farm. (Preserving tip: if you are purchasing produce to preserve, check with vendors to see if they have any “seconds”. These are fruits or veg that the grower/seller has determined to be somehow lacking – it can be because of size, a bruise, a funny shape, or a cosmetic blemish. They are sold at a reduced price, so can help preserve your pennies while preserving your produce.) I decided to pair those peaches with some nutmeg and a vanilla bean that I had brought with me. (Honestly, I would like to throw a vanilla bean in almost everything I make.)

I adapted a recipe from one of my favorite preserving cookbooks (and blog), Food in Jars – here is what I ended up with.

  • 5 cups peaches, skin removed and diced
  • 3 cups sugar
  • Juice and zest from 1 lemon
  • 1/2 tsp freshly grated nutmeg
  • 1 vanilla bean
  • 4 sample packages Ball Classic Pectin (available at Countryside Farmers’ Markets for free)  ***Note: You do not need to use this specific pectin. If you opt for something different, adjust the recipe to the instructions that came with your pectin – the order of ingredient combination may differ slightly. Also, this produced a pretty thick jam, feel use less pectin for a thinner consistency.

Prepare by sterilizing jars and lids. Start water bath canner if using. Start a second pot of water to a boil to blanch the peaches. Set up a bowl of ice water for the peaches post-blanch.

I cut my peaches in half to blanch, but you can also do them whole. Blanching for a couple minutes makes the skins slip off easily. (I found that the actual blanching time is dependent on the ripeness of the fruit.) Remove from boiling water and put in ice water. Remove skins.

Dice ’em up.

Combine peaches with sugar, lemon juice and zest, and nutmeg and cook over medium-high heat. Smash diced peaches as you go until consistency is desirable to you. Once smashed and juices have started to release, add pectin and stir to dissolve. Bring to a boil.

Slice vanilla bean and scrape seeds into cooking mixture. Throw the pod in the pot as well.

Cook 15 to 20 minutes.

Ladle into sterile jars. Either allow to cool and store in refrigerator or process via water bath.

Delicious on yogurt, ice cream, crusty bread – really the possibilities are endless.

 

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Farmers’ Market Recipes – August 1st

The wonderful Chef Doug Katz joined us at the Highland Square Farmers’ Market last Thursday. He cooked up a simple, yet DELICIOUS succotash.

You might know Doug from his restaurants – fire food and drink, The Katz Club Diner, and Provenance at The Cleveland Museum of Art. In all of his work, Doug uses farm fresh ingredients in simple preparations. When food is fresh, it doesn’t need to be complicated to be delicious; simplicity allows the inherent goodness of fresh and local food shine.

Market Fresh Succotash

Serves 8 as a side dish

3 ounces Olive oil
2 small Local yellow onions, peeled, and diced (the size of corn kernel)
6 ears of Sweet corn, cleaned and cut from cob, scraped of all corn milk
1 cup Wax beans, cleaned and sliced (the size of corn kernel)
1 cup Green beans, cleaned and sliced (the size of corn kernel)
1 large Red bell pepper, seeded, cleaned of white pith and diced (the size of corn kernel)
2 tbs Fennel fronds (green tops), finely chopped
2 tbs Chives, finely cut
2 cups New Zealand spinach or other hearty green
Kosher salt and freshly cracked black pepper
Unsalted butter, to taste

Heat olive oil in a heavy sauce pot or enamel pot
Add onions, season with salt and pepper and sweat for 5 minutes over medium heat until translucent and the smell is sweet
Add sweet corn and wax beans and sweat for an additional 5 minutes, add seasoning again to taste
Add green beans and sweet bell peppers and sweat for 5 minutes
Add fennel fronds, chives and spinach and continue cooking until the spinach is wilted
Add butter to finish if preferred and re season with salt and pepper
Enjoy as a side dish with steak, chicken or grilled fish

Local Food Fest ~ A Homegrown Gathering in Peninsula

2012 07 07_6993_edited-1Sunday, August 4th 2013, join us as we celebrate the 1st annual Local Food Fest – A Homegrown Gathering in Peninsula, Ohio. The Cuyahoga River Valley has a rich history of agriculture, and small farms have been providing nearby communities with food for over a century; this is still true today.

On Sunday you will have an opportunity to taste and explore the Local Food Community in the charming village of Peninsula with a full day of events planned around local food and farms.

The day’s schedule is below and we hope that  you join us for a true Homegrown Gathering in Peninsula!

FARM HISTORY

  • Heritage Farms  Farm History Day
    6050 Riverview Road
    www.heritagefarms.com
    9 am – 5 pm $5 per person admission
    Antique tractors, Women on the Farm display, farm tool display, and talks throughout the day on Heritage Farms’ past, present and future.
    Daylily End of Season sale.
  • Cuyahoga Valley National Park Ranger Rebecca Jones-Macko, Presents a History of Farming in Cuyahoga Valley
    4:30 – 5 pm at G.A.R. Hall as part of the Home Grown Evening Event

FARM TOURS

Get to know your local farmers! Five Cuyahoga Valley Countryside Initiative Farms will offer 3/30 minute tours of their farms at 11am, 12pm and 1pm. Choose which farms you’d like to tour. The fee is $5.00 per person/per farm and you pay at the farms. Tour Cards can be found HERE. Have the farmers and local merchants sign your card for a chance to win a fantastic gift basket! For tour information contact Tracy at Countryside 330-657-2542 x223

Trapp Family Farm
1019 W. Streetsboro RD
Peninsula, OH 44264
Parking at old Players Barn (please stay away from barn & road for safety)
Neitenbach Farm
3077 Akron Peninsula RD
Akron, OH 44313
Look for parking sign
Goatfeathers Point Farm
4570 Akron Peninsula RD
Peninsula, OH 44264
Please park only in designated areas
The Spicy Lamb Farm
6560 Akron Peninsula RD (only accessible from Boston Mills RD)
Peninsula, OH 44264
Parking along east side of road in front of farm
Greenfield Berry Farm
2485 Major RD
Peninsula, OH 44264
Parking in field to the right of the driveway

FOOD, MARKETPLACE & MERCHANTS
11 am – 4 pm
Canning Demonstrations by Beth Knorr, Countryside Conservancy
11am & 1pm
On the Green at Bronson Church
Route 303 in Peninsula
Event Parking at G.A.R. Hall

SPECIALS IN LOCAL BUSINESSES
Visit these area businesses and celebrate locally grown, locally crafted, locally brewed and locally enjoyed products; samplings, tastings & have your tour card signed.

Yellow Creek Trading Co.
1685 Main Street
Kool Things will be selling tasty frozen treats on their porch & samplings of local items

Trail Mix Peninsula
1600 West Mill Street
Featuring local food items sold in the store with samplings/tastings on our patio. Tina Bergman performing 1-3 pm on the patio

Le Seraglio  
1593 Main Street
Complimentary baklava to shoppers

Elements Gallery
1619 West Mill Street
Offering fine porcelain & stoneware tableware; wooden utensils; local honey

Szalay’s Farm Market
4563 Riverview Road
Locally grown corn; Produce; Roasted sweet corn; Fresh squeezed lemonade; Sundaes

Brandywine Country Club  
5555 Akron Peninsula Road
Main Clubhouse featuring Great Lakes Brewing Co. brews
Main golf course open 6 am – 9 pm.  Par 3 open 9 am – 9 pm

Winking Lizard Tavern
1615 Main St.
Hoppin Frog’s Turbo Shandy.in the Cellar   1 – 7 pm

 Skip’s Peninsula Junction
1639 Mill Street
Open Air Market featuring local food and craft vendors

Fishers Café & Pub
1607 Main Street
Serving Ohio Grass Fed Beef Burgers & Thirsty Dog beer

 

HOME GROWN EVENING at the G.A.R. Hall

We are honored to have Chef Ben Bebenroth of Spice Kitchen & Bar prepare a dish for as he discusses the importance of using locally grown ingredients. Patrons will have the opportunity to enjoy this dish as Ben demonstrates its preparation.

 This  will be preceded by a wine and craft beer tasting paired with artisan cheeses and other locally produced appetizers while Park Ranger Rebecca Jones Macko speaks on the history of farming in the Cuyahoga Valley.  Cash Bar also available.

Tickets are $30 which includes 3 tastings and one pour of locally bottled wines or local craft beers, appetizers, farm history presentation,  cooking demonstration and the prepared dish from Ben Bebenroth.

 Doors open at 4pm at the Historic G.A.R. Hall at the corner of RT 303 and Riverview Road.(1785 Main Street for GPS users). 

Limited number of seats,  Reservations can be made on line at www.peninsulahistory.org or by calling 330-657-2528

4:00 – 4:30   Wine & Craft Beer with appetizer pairings
4:30 – 5:00  Rebecca Jones,  History of Farms at G.A.R. Hall
5:00 – 5:45  Ben Bebenroth of Spice Kitchen & Bar
7:00 Doors close at the G.A.R. Hall

 

Black Raspberry Cream Pie with a Chocolate Cookie Crust

Black Raspberry Cream Pie with a Chocolate Cookie Crust

by Beth Knorr, Market Manager

I don’t make desserts very often.  Not because I don’t love them, but because I’m just too lazy to make my favorite dessert: pie.  This pie, however, is ridiculously easy.  And for a great bonus- it’s a chilled pie, so you don’t even have to heat up the oven!  I used black raspberries because they are my favorite and also what I had on hand, but I imagine there aren’t many berries that wouldn’t work with this recipe.  Black Raspberry Cream Pie

A note on the ingredients- aside from the berries, there is nothing special about them.  Easy to find, though certainly not local (though you could go all out and make your own yogurt and chocolate cookies.  Then you can have me over for a slice!)  The recipe is easy to put together and is without a doubt a crowd-pleaser.

For the crust:
7 oz chocolate cookies
1/2 cup bittersweet chocolate chips
6 Tbsp butter, cut up into small pieces
1/4 cup sugar

For the filling:
14oz can of Sweetened Condensed Milk
1/4 cup Greek yogurt
1/4 cup fresh lemon juice
1 tsp lemon zest
2 1/2 cups berries

Break up the cookies into a food processor, and pulse until you have fine crumbs.  In a microwave safe bowl, heat the butter, sugar and chocolate chips in 30 second increments, stirring between each one until smooth and all the chocolate has melted.  Add to the food processor, and process until all the crumbs are moistened.  Press into the bottom and up the sides of a 9 inch pie plate, and chill for at least 30 minutes.

In a large bowl combine the condensed milk, yogurt and lemon juice and zest and whisk until thoroughly combined.  Add most of the berries and stir, smushing some or all until the filling takes on the color of the berries and they are distributed throughout.  Pour mixture into pie crust and chill for 2-3 hours until set.  Just before serving, sprinkle the remaining berries on top.

 

Market Demo Chef Recipe – June 22nd

Last Saturday, we were treated to a family affair in the demo booth. Darlene Kelbach, daughter Mackenzie were our scheduled chefs. As the demonstration got going, Darlene’s mom stepped in to lend a hand. Does the family that cooks together, stay together? Maybe, but this sure makes it seem that way.

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Mackenzie made some delightful cucumber and goat cheese appetizers. While Darlene whipped up a kale salad with a delicious and creamy cashew dressing.

Both demo attendees and passers-by who stopped to taste clambered for the salad recipe. Here it is!

Kale Salad with Creamy Cashew Dressing
In a bowl, rip bite size pieces of curly kale and red russian kale.  Discard the stems.
Top with shredded rainbow carrots and finely sliced sugar snap peas.
Pour dressing over, toss gently to cover and serve!
For dressing:
Soak 1/3 C raw cashews in water for at least 20 minutes.  Drain water before using cashews.
1 TBSP lemon juice
1 tsp tamari
1 tsp olive oil
1/3 C water
1 TBSP basil (or other fresh herb)
1 clove garlic (optional)
Food process all ingredients until smooth.
Bon Appetit!

Strawberry Vinaigrette

Beth Knorr, Market Manager

I like to add a little excitement to my salads, and often I’ll add sliced strawberries when they’re in season.  This is a great way to incorporate strawberries into the dressing itself, and is great not only on salads, but on roasted or grilled vegetables as well. I also often use balsamic vinegar in lieu of the Champagne vinegar

1/2 cup strawberries, trimmed
2 Tablespoons of Champagne vinegar
1 Tablespoon of sugar
Salt and pepper to taste

Put all ingredients in a blender and puree until smooth.  Keeps in refrigerator for a week, if it lasts that long.

 

Countryside Farmers’ Market Recipes – Garlic Scape Pesto

Heather Roszczyk, market assistant

Garlic Scape Pesto

  • 1 cup chopped garlic scapes
  • 1/2 cup roughly chopped walnuts
  • olive oil (approx. 1/2 cup)
  • 1/4 cup grated Parmesan cheese
  • salt and pepper to taste

In a food processor, whiz together scapes and walnuts until thoroughly combined and finely chopped.  With the machine running, slowly drizzle in olive oil until a smooth, easily spreadable consistency is reached.  Stir in the Parmesan cheese, and salt and pepper to taste.  Smear on everything.