KIDS COOK at MARKET SEASON SCHEDULE

Johanna Hicks from our local Texas AgriLife Extension Service, leads this monthly event. Young chefs learn about the importance of eating fresh fruits and vegetables, and whip up some delicious refreshments before they return to their parents.

Kids from the ages of 6 years and up are welcome to join us while the parents shop the market.

HERE’S THIS SEASON’S SCHEDULE

June 25th – Kids learn to make their own Fruit Smoothies

July 9th – Fruit Kabobs

August 20th – English Muffin Veggie Pizza

September 24th – Fruit Pizza

October 15th – Muffins

EVENT TIMES: 9:00 – 10:00 a.m.  Repeated 11:00 – 12:00 noon.

Arrive 15 minutes early to get signed in and accounted for. This event is FREE, so tell all your friends and neighbors and let’s have some fun!

Print a copy of this schedule and hang it on your icebox as a reminder.  Your kids will really have a good time learning how to cook for themselves.

We look forward to seeing you there!

Black Bean Tacos with Chipotle Dressing

Spicy, creamy dressing

• 1 tablespoon mayonnaise
• 3 tablespoons  sour cream, or plain yogurt
• 2 teaspoons chopped chipotle peppers in adobo sauce

Mix mayonnaise, sour cream, and chipotle peppers in a small bowl and set aside.

Guacamole topping

• 1 ripe avocado, seeded and flesh cut into cubes
• 2 to 3 green onions, finely chopped
• 2 to 3 tablespoons cilantro, finely chopped
• dash of lime juice
• salt and fresh pepper to taste

Toss cubed avocado with onions, cilantro, lime juice and spices in another small bowl and set aside.

Smokey Black Bean Filling

• 1 (16-ounce) can black beans, drained
• 3/4 cup red onion, finely chopped
• 3 tablespoons fresh cilantro,finely chopped
• 1 to 2 garlic cloves, finely chopped
• 1 teaspoon mild chili powder
• 3/4 teaspoon ground cumin
• 2 tablespoons lime juice
• Salt and fresh ground pepper, to taste

• 4 6-inch corn or flour tortillas

Combine black beans, onion, cilantro, garlic, chili powder, cumin and lime juice in a large bowl.  Season with salt and pepper. Slightly mash the beans while stirring, until all ingredients come together and the mixture seems to hold together.

Heat tortillas on a hot griddle until their soft on one side, crispy on the other.  Fill hot tortillas, soft side up, with smokey bean filling, drizzle on spicy, creamy dressing, then finally top with guacamole.

No need to serve a side, everything you need for a healthy, satisfying meal is wrapped up the tortillas.

SHOPPING & MERCHANTS LIST FOR 2011 SEASON

FRUITS & VEGETABLES

• Back Forty Produce
• Cord Burnett – NEW MERCHANT
• Jarvis Farms
• Rhonda Williams
• Tomato Patch

BAKED, STEAMED & CANNED GOODIES

• Cibo Vino – Fresh baked Ciabatta and Foccocia
• Don Manincor – baked goods
• Elvia Zuniga  – Tamales
• JC’s Cookies – cookies, brownies, bread
• Joyce Moore – Jams and Jellies, Homemade ice cream, BBQ sandwiches, fried pies
• Juana Mendoza – pancakes
• Juanita Murrillo – Mexican pastries, tamales
• Luscious Crumbs – Texas size brownies, designer cookies and gourmet cupcakes and chocolate dipped marshmallows
• Mark Faulks – Homemade pound cakes
• Maria Miramontos – tamales, flour tortillas, Pickled squash, hot sauce, strawberry and blackberry jelly
• Mary Ellen Holbrook – NEW MERCHANT – Homemade White and Wheat Bread and Cinnamon Rolls
• Pete Gremillion – sweet spiced dill pickles, seasoning
• Silly Lilly’s Homemade goods – Jellies and jams, summer sausage, snack sticks and more

COFFEE

• Seven Seas Roasting Company – Fresh brewed coffee and fresh ground coffee by the pound

DAIRY

• Texas Daily Harvest (100% Certified Organic) – milk, cheese (Smoked Cheddar, Texas cheddar, Jalapeno cheddar, Feta), yogurt and drinkable yogurt,

MEATS

• Claude Walters – fresh shrimp
• Danny Arnett – beef jerky
• JC’s Cookies – fresh eggs
• Robert Armor – brisket by the pound, BBQ sandwiches, smoked cheese
• Texas Daily Harvest (100% Certified Organic)-  beef, pork
• Windy Meadows Farm – pasture-raised chickens (cut up and whole)

HANDCRAFTED

• Johnny Clark – hair bows, door hangers, hair bow holders, mod podge letters, tutus
• Kayleen Perez – homemade soy candles in assorted scents.
• Pete Gremillion – Lye soap
• Rhonda Williams – hand made wood crafts

PLANTS

• Rhonda Williams

YOU GOTTA GET TO MARKET, May 7, 2011

Market Roll Call for April 15, 2011

Here is a list of vendors I have so far this weekend at the Farmers Market

Three Oaks Farm – Tropical plants, Vegetable plants, Petunia baskets, bedding plants and more

Luscious Crumbs – Handmade Deserts and Candy – Texas sized brownies, designer cookies, gourmet cupcakes and chocolate dipped Marshmallows

Rhonda Williams – Produce – tomatoes, cabbage, onions, Plants – tomatoes, pepper and cucumbers, hand made wood crafts

Barns & Gardens Market – Hanging plants, roses, vegetable plants and shrubs

Maria Mirmontos – Tamales, Flour Tortillas, Pickled squash, hot sauce, strawberry and blackberry jelly

Elvia Zuniga  – Tamales

Pete Gremillion – Sweet spiced drill pickles

Juanita Murrillo – Mexican pastries, tamales, gorditas and more

Texas Daily Harvest – Kent Jisha – (Freddy Camacho selling) – Beef, Pork, Milk, Butter, Cream cheese, Yogurt

JC Mendoza – Plants – Roses

Kayleen Perez – Homemade Soy Candles in assorted scents.

John Clark – Handmade Hair bows, Door Hangers, Hair Bow Holders, Mod Podge letters, Tutus

Memorial Clinic – Come out and have your blood pressure and glucose checks plus they will be passing out giveaways

Hopkins County Extension Office – Come check out the fruit and vegetable planting guides, list of upcoming events and more

Silly Lily’s Homemade Goods – Laura Sickles – Homemade Strawberry/Banana Jam, Jalapeno Jelly, Pineapple Preserves, Banana Nut Bread Spread, Banana Butter, Beef Jerky, Summer Sausage (Jalapeno, Cheese and Reg), Peanut Butter Candy and Peanut Butter Fudge.

Thank You!

Jody Price

Administrative Assistant

Department of Aviation and Tourism

City of Sulphur Springs

(903) 885-4911

Caramelized Onions and Collard Greens

Nutritionally, collards are a goldmine.  According to the USDA Composition of Foods, collard greens outrank broccoli, spinach, and mustard greens in nutritional value.  A cancer-fighting vegetable along with kale and broccoli, collard greens are low in calories, high in fiber, and rich in beta-carotene, vitamin C, calcium, and B vitamins.

Besides all that, they’re pretty tasty.  If you love eating spinach, you can appreciate a mess of greens like collards.  I found this recipe in a very informative cookbook, Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens.  It’s a great read for those of us who want to learn about different greens as well as cook them.  I’m even using it to plan my small garden.

HERE’S WHAT YOU NEED

• 1 bunch collard greens
• 1 tablespoon extra virgin olive oil
• 1 large onion, sliced thinly
• 3 garlic cloves, minced
• 2 tablespoons white vinegar
• salt to taste

Wash collard, remove stalks and stack 4 to 5 leaves.  Slice into strips, about 1/4 inch side.  Set aside.

In a large skillet, heat oil over medium heat.  Add onions and saute for 15 to 20 minutes, until golden and sweet.  Try not to burn them.  Add garlic, cook for 2 to 3 minutes, until golden.

While the onions are cooking, bring 2 to 3 cups of water to a boil in a 10 to 12 inch skillet with a lid.  Add collards, cover and cook over high heat for 8 to 10 minutes, stirring occasionally.  The greens are cooked when they’re tender but still bright green.  Drain in a colander and set aside.

Add greens to onions and garlic.  Add in vinegar, season with pinch or two of salt and cook for another 1 to 2 minutes to heat through.  Serve hot, drizzled with additional olive oil.

SHOPPING TIPS
Look for smooth, green leaves without any yellowing or insect holes.  Avoid wilted greens; they have already lost some flavor and vitality.  Try to find young or small collard leaves.  They will be more tender that large leaves.

STORAGE
Store unwashed in a clear plastic bag, not tightly sealed in the refrigerator.  Store in the crisper to prevent additional moisture loss.  Collards are best used within 2 to 3 days.

PREPARATION
The large and sturdy fanlike collard leaves are attached to a thick, heavy stalk and midrib that’s removed and discarded.  You can use a knife to slice leaves from the rib.

Wash collards by plunging into your kitchen sink filled with cold water.  Lift greens out, check to see if there is any sand in the bottom of the sink water, discard the water and repeat the process.

To chop, stack 4 to 5 leaves on top of eath other and roll into a fat cigar shape.  Using a large knife, slice crosswise into strips.  Experiment with different widths, from slivers to slices 1/2 inch wide, and see what best fits what you are cooking.  Slices about 1/4 inch wide make an attractive presentation.

Market Report, April 9th

Market Shopping for September 4, 2010

Available this week at the farmers’ market.

• Cheese – Cherry wood smoked cheeses (habenero, pepper jack, colby, Swiss & sharp cheddar) – Love At First Slice
• Fresh Fruits & Vegetables – Patsy Yates
• Homemade cookies, brownies and specialty dog treats- JC’s Cookies
• Mexican Desert Pastries, Gourdias – Juanita Murillo
• Smoked Beef Brisket – Love At First Slice
• Sweet spiced pickles – Pete Gremillion
• Tamales – Elvia Zuniga, Juanita Murillo

Apple Gallette

IT’S THIS EASY

• 1 rolled refrigerated unbaked pie crust
• 1 (21 ounce) can Lucky Leaf® Apple Pie Filling
• 1/2 tablespoon half-n-half or milk
• 1 teaspoon brown sugar
• cinnamon to sprinkle over crust

Heat the oven to 400ºF.

Using your best baking sheet, take a cold stick of butter and rub a generous 10-inch baking area on the sheet.  Use your rolling pin to lift up crust and lay over greased baking area.

Spoon out half of a 21 ounce can of Lucky Leaf® Apple Pie Filling into the center of the crust, leaving a 2-inch border.  Fold edges of pie crust over filling, pleating as necessary, leaving center of filling exposed.  Brush edges of crust with milk and sprinkle crust with brown sugar and cinnamon.

BAKE for 25 to 30 minutes or until filling is bubbly and crust is golden.  Cover loosely with foil the last 10 minutes of baking time to prevent over-browning.  Remove and cool on baking sheet for at least 10 minutes, if you want to eat it warm.  Wait 30 minutes, if you wish to eat it cooled completely.

It makes 4 to 5 servings.

Shop the Market, August 28, 2010

EXTRA BONUS! Look for the Texas AgriLife Extension booth this weekend.

• KIDS COOK AT MARKET – Young chefs get ready to make salsa, along with the entering a coloring contest.  Arrive a few minutes before 9 a.m.

• AgriLife Extension will have information on grasshopper and army worm control, seasonal crops, and upcoming extension events.  Ask about their Diabetes Lunch & Learn series.

TRIED & TRUE MERCHANTS

• Annette Peugh of Back 40 Produce brings fresh picked squash, peppers, vine ripe tomatoes, green beans,purple hull peas
• Elvia Zuniga brings homemade tamales.
• Lisa Ellis has been busy baking homemade brownies, cookies and specialty dog treats.
• Maria Miramontes – Tamales, jellies, jams, hot sauce
• Patsy Yates hauls to town lovely acid-free yellow tomatoes, Israel melons, beans, peaches, cucumbers and more.
• Pete Gremillion brings his sweet spiced pickles.
• Robert Armor of Love At First Slice is the main contender with beef brisket sold by the pound, cold smoked cheeses (habaneras, pepper jack, Colby, Swiss & sharp cheddar) smoked with Cherry wood.

DON’T FORGET YOUR SHOPPING BAGS!?

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