KIDS COOK AT MARKET – July 31, 2010

Aspiring Chefs go to work!

It’s time for another round of KIDS COOK AT MARKET.  This Saturday, July 31, 2010, 9:00 a.m. We are going to chill out on Main Street and make Fruit Smoothies from the fresh fruits grown right here in our area.

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!

Johanna Hicks from our local Texas AgriLife Extension Service, along with Jill McKeever from SimpleDailyRecipes.com will be leading this event.  They will take the kids around to meet the farmers and merchants at the market, learn about the history of farmers’ markets, talk on the importance of eating fresh fruits and vegetables, then finally, allow the kids to 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.

We look forward to seeing you there!

Pressure Cooking Fresh Green Beans and New Potatoes

EASY AS 1-2-3

• fresh whole green beans
• red potatoes, 1-inch in diameter or cut into 1/2-inch slices
• 1 cup water
• 1 to 2 garlic cloves, peeled, left whole
• 2 teaspoons bacon drippings or olive oil
• salt and pepper to taste

The amount of vegetables does not change the cooking time.  However,
DO NOT fill the pressure cooker over 2/3 full!

When mixing our vegetables, it’s good to use the cooking rack to keep them out of the cooking liquid. Each vegetable will retain its own distinctive flavor and appearance.  If you wish to blend the flavors, omit the rack and place them in the cooking liquid.

Pour 1 cup water into cooker.  Place the remaining ingredients in cooker, with or without rack.  Close cover securely.  Place pressure regulator on vent pipe.  Using a medium to high heat setting, heat the pressure cooker until the pressure regulator attains a gentle rocking motion.

NOTE: The air vent/cover lock may move up and down a few times when cooking first begins.  Steam will be noticeable.  This is normal.  Air is being vented out of the cooker.  Once the cooker has sealed, the air vent/cover lock will rise up and remain in the up position until pressure is released.  The overpressure plug will rise slightly and seal as well.

Cooking time begins when the pressure regulator begins to rock gently.  Gradually lower the heat as necessary to maintain a slow steady rocking motion and COOK FOR 4 MINUTES. CAREFULLY lift pressure cooker to remove from burner and place in kitchen sink.  Cool the pressure cooker under running water faucet  until pressure is completely reduced.  Pressure is completely reduced when the air vent/cover lock has dropped.

If the air vent/cover lock remains in its raised position, there is still pressure inside the cooker.  Continue to cool until air vent/cover lock drops.

Remove the pressure regulator BEFORE opening the cover.  Lift the cover toward you to keep any steam away from you.  If the cover turns hard, there still may be some pressure in the cooker.  Do not force the cover off. Continue to cool the cooker until steam no longer is escaping from the vent pipe, the air vent/cover lock has dropped, and the cover turns easily.

Food is ready to serve.

FRESH MARKET PICKS FOR JULY 24, 2010

PLEASE WELCOME 2 NEW MERCHANTS

Charles Jaco from Looking Back Farm, is bringing plenty of cantaloupes, tomatoes, okra, squash and more.

Christopher Moore from Ornamental Iron work, brings us hand-crafted firewood holders and hummingbird feeder stands.

TRIED & TRUE MERCHANTS

Annette Peugh of Back 40 Produce brings fresh picked squash, cucumbers, peppers and green tomatoes.

Elvia Zuniga brings homemade tamales.

Lisa Ellis has been busy baking homemade brownies, cookies and specialty dog treats.

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.

Seven Seas Roasting perks us up with fresh roasted whole bean coffee, brewed coffee, refreshing smoothies, espresso base drinks.

DON’T FORGET YOUR SHOPPING BAGS!

Ketchup or Catsup Recipe

Do you say Ketchup or Catsup?  I guess it all depends on which side of the river you were raised.  Either way, making ketchup from locally grown tomatoes far exceeds the quality and flavor of the store bought stuff.

As we acquire more and more tomatoes coming in from local farms, why not try your hand at making the most of our blessed abundance.  Show your kids or grand-kids what REAL ketchup or catsup is suppose to taste like.

To Make about 7 (16 oz) pints

You will need:
3 tablespoons celery seeds
4 teaspoons whole cloves
2 cinnamon sticks, broken into pieces
1-1/2 teaspoons whole allspice
3 cups cider vinegar
24 lb tomatoes, cored and quartered (about 72 medium)
3 cups chopped onions (about 4 medium)
1 teaspoons cayenne pepper
1-1/2 cups granulated sugar
1/4 cup Ball® Simple Creations® Preserving & Pickling Salt
7 (16 oz) pint glass preserving jars with lids and bands

Directions:
TIE celery seeds, cloves, cinnamon sticks and allspice in a square of cheesecloth, creating a spice bag.

COMBINE vinegar and spice bag in a stainless steel saucepan. Bring to a boil over high heat. Remove from heat and let stand for 25 minutes. Discard spice bag.

COMBINE tomatoes, onions and cayenne in a clean large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 20 minutes. Add infused vinegar and boil gently until vegetables are soft and mixture begins to thicken, about 30 minutes.

TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid. This can also be done using a food mill. Discard solids.

RETURN liquid to saucepan. Add sugar and salt. Bring to a boil over medium heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until volume is reduced by half and mixture is almost the consistency of commercial ketchup, about 45 minutes.

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

The Best Cookbook for TOMATO Lovers

TO ALL MY TOMATO LOVING FRIENDS !!!

I am spazzin’out over the newest cookbook that has fallen into my hands,
Tomato: A Fresh-from-the-Vine Cookbook
by Lawrence Davis-Hollander.

Each time I crack this beautiful book open, intending to drool over some 150-recipes involving tomatoes, I am enlightened by Mr. Davis-Hollander’s wisdom on heirloom tomatoes.  I start daydreaming of growing a multitude of heirlooms… red, pink, purple, yellow, orange, black, green and white slicers to go on fresh grilled burgers, grilled pizzas, tossed into hearty Summer salads, and swimming in soups.  I envision growing cherry tomatoes simply for the joy of eating them warm off the vine.  And THEN, there’s all the plum, pear-shaped and paste tomatoes!  Oh the paste tomatoes, my absolute favorite.  I dream of making thick sauces, homemade ketchup, canning whole fruits, and making jams and salsas.  *sigh*

Where was I? See!  I started to tell you about this fabulous cookbook and I end up daydreaming.  Let me try this, again.

No matter if you actually grow your own heirloom tomatoes or you buy them from a local grower or at the farmers’ market, you need TOMATO for this Summer’s harvest.  TOMATO is as meaty as an Amish Paste when it comes to incredible and uniquely fresh recipes.

• Sauces & Salsas
• Starters
• Soups
• Salads
• Pizza & Sandwiches
• Mostly Vegetable Main Dishes
• Main Dishes with Seafood, Chicken, and Meat
• Side Dishes
• Desserts
• Preserving the Harvest

TOMATO offers fresh twists on familiar recipes, along with completely new dishes to explore.  They come from around the globe, though most reflect European and Mexican influences.  The recipes are simple to follow and I haven’t come across one that called for hard to find ingredients.  OH and talk about healthy recipes!  All we have to do is eat and enjoy the flavors.  That’s my kind of cookbook!  Check out some of these recipe titles:

• Tomato-Porcini Sauce (a meatless sauce made with fresh mushrooms)
• Pipirrana (a fresh tomato salsa from Spain)
• Seafood Cocktail Sauce
• Spiced Tomato and Chickpea Dip
• Bloody Bull (it’s a drink)
• Tomato, Watermelon, and Ricotta Salata Salad
• Tomato Tarts
• Tomato Basil Quiche
• Gazpacho (it wouldn’t be a proper tomato cookbook without this recipe)
• Tomato Dumplings
• Summer Minestrone
• Tomato and Buffalo Mozzarella Salad
• Red and Yellow Tomato Salad with Lentils, Basil, and Goat Cheese
• Tomato Couscous Salad
• Heirloom Tomatoes with New Potatoes, Herbs, and Melted Taleggio Cheese
• Pizza Margherita
• Bruschetta with Tomatoes and Smoked Trout
• Panini or Heirloom Tomatoes, Pancetta, and Basil Mascarpone
• Pasta with Tomatoes, Garden Vegetables and Crumbled Blue Cheese
• Green Tomatoes on Toast
• Spaghetti with Slow-Roasted Tomatoes, Basil and Parmesan Cheese
• Risotto of Heirloom Confit Tomatoes and Roasted Mushrooms
• Tomato Pancakes
• Angel-Hair Pasta with Sun-Dried Tomatoes, Lemon and Shrimp
• Stuffed Tomatoes
• Tomato-Rice Casserole with Poblanos, Beef and Melted Cheese
• Ratatouille
• Shrimp Creole
• Sautéed Chicken Breasts with Tomatoes and Summer Vegetables
• Deconstructed Cabbage Rolls with Tomato Sauce
• Lamb-Stuffed Green Chiles with Fresh Tomato Sauce
• Broiled Tomatoes
• Fried Tomatoes (of course!)
• Zucchini and Tomates with Cream
• Corn Maque Chou
• Beefsteak Tomato Gratin
• Ketchup
• Green Tomato Chutney
• Tomato Juice
• Tomato and Lemon Jam
• Yellow Tomato and Pineapple Jam
• Tomato and Citrus Marmalade
• Higdom (a relish made of end-of-season crops)
• Green Tomato Mincemeat
• Dilled Green Cherries
• Oven-Dried Tomatoes in Herbed Olive Oil
• Confit Tomatoes
• Cooked Tomato Salsa

For Dessert

• Candied-Tomato Tart with Five-Spiced Hazelnut Crust
• Tomato Custard Pie
• Green Tomato Chocolate Cake (You can be sure to see this on Simple Daily Recipes this Summer)

I know that was a long list, but isn’t that the second action to judging our cookbooks, reading the recipe titles? We’re either going to stop and read through the ingredients or keep flippin’.  The first action is to judge the book by its cover, we all do it to some degree even though it doesn’t always equate to the quality of the book.  Anyhoo.

Speaking of reading, the format and layout of the recipes is well done, too.  The font size is a medium size and clear to read.  Maybe it’s just the age of my eyes, but I need a cookbook to be formatted in a such a way that I can find that next step in the instructions or the next ingredient, quickly and easily, especially while I’m cooking.  There are photos of the recipes, but not for every recipe.  The photography is so pleasing to the eye, it could make a full stomach growl for more.

About the Author
Lawrence Davis-Hollander is the director and founder of the Eastern Native Seed Conservancy.  He trained as a botanist and ecologist at Connecticut College and has conducted vegetation inventories for the Nature Conservancy.  He earned a Masters degree at Harvard University and spends much of his free time actively involved with the Conservancy’s horticulture program.

You may have noticed, Mr. Davis-Hollander doesn’t have a culinary background.  That’s quite alright.  The wealth of information he stuffs between all the mouth-watering recipes and photographs makes TOMATO a true resource we can turn to time and time again.

The mouth-watering recipes are served up from a buffet of talented chefs from across the United States. So you know you’re in for an cooking adventure of one successful recipe after another.

Contributing Chefs

• Jody Adams
• Rick Bayless (I’ve heard of him!)
• Daniel Boulud
• Massimo Capra
• Floyd Cardoz
• Gary Danko
• Greg Higgins
• Peter Hoffman
• Melissa Kelly
• Robert Kinkead
• Josie LeBalch
• Kitty Morse
• Nell Newman (The daughter of Paul Newman)
• Nora Pouillon
• Dan Smith
• Saran Stegner
• Alice Waters

Yeah, TOMATO is a keeper!  I can already tell that this book will live on the counters around my kitchen and won’t rest on the bookshelf until the last Fall garden tomato is cooked.  You can expect to see my photographs and experiences with this book all season long.  As my own garden grows, and I find myself turning my T-shirt into a pouch to hold all those fresh, hot tomatoes, I will grab this book and go exploring.  Until then, I will take it outside with me, and pull up a lawn chair up next to the tomato plants and read the recipes aloud to them.  Watching the plants grow, witnessing the flowers produce the fruits and patiently waiting and judging for the best time to pick Summer off the vine.

Small Print:
This book review would not have been possible without the generosity of Storey Publishing.  I received a free copy of Tomato: A Fresh-from-the-Vine Cookbook by Lawrence Davis-Hollander from Storey, but was NOT paid to review the book.  My opinions are my own.

Guide to Available Produce in Texas

Texas is blessed to have many diverse climates and regions. Scrumptious produce can be found growing all over this Lone Star State – no matter the season! Use this guide to know the best time to be on the look-out for your favorite fruits or vegetables.

January
beets, broccoli, cabbage, carrots, cauliflower, celery, grapefruit, greens, herbs, honeydew, mushrooms, oranges, bell peppers, spinach, squash, sweet potatoes, turnips

February
beets, broccoli, cabbage, carrots, cauliflower, celery, grapefruit, greens, herbs, mushrooms, oranges, spinach, squash, sweet potatoes, turnips

March
broccoli, cabbage, carrots, cauliflower, celery, grapefruit, greens, herbs, mushrooms, onions, oranges, potatoes, spinach, strawberries, sweet potatoes, turnips

April
blackberries, broccoli, cabbage, carrots, cauliflower, celery, cucumbers, grapefruit, greens, herbs, mushrooms, onions, oranges, peaches, potatoes, spinach, squash, strawberries, sweet potatoes, tomatoes, turnips

May
blackberries, blueberries, broccoli, cabbage, cantaloupes, carrots, cucumbers, grapefruit, greens, herbs, honeydew,  mushrooms, onions, oranges, peaches, pears, bell peppers, spinach, squash, sweet potatoes, tomatoes, turnips, watermelon

June
apples, blackberries, blueberries, cabbage, cantaloupes, carrots, cucumbers, greens, herbs, honeydew,  mushrooms, nectarines, onions, peaches, pears, bell peppers, plums, potatoes, squash, tomatoes, turnips, watermelon

July
apples, blueberries, butternut squash, cabbage, cantaloupes, carrots, cucumbers, cucuzza squash, greens, heirloom tomatoes, herbs, honeydew, mushrooms, nectarines, onions, peaches, pears, plums, potatoes, squash, tomatoes, turnips, watermelon, black durum watermelons

August
apples, cabbage, cantaloupes, carrots, cucumbers, greens, herbs, honeydew, mushrooms, onions, peaches, pears, bell peppers, potatoes, squash, sweet potatoes, tomatoes, turnip, watermelon

September
apples, cabbage, cantaloupes, carrots, celery, cucumbers, greens, herbs, honeydew, mushrooms, onions, bell peppers, potatoes, persimmons, pumpkins, squash, sweet potatoes, tomatoes, turnips, watermelon

October
apples, cabbage, cantaloupes, carrots, celery, cucumbers, grapefruit, greens, herbs, honeydew, mushrooms, onions, oranges, bell peppers, potatoes, pumpkins, squash, sweet potatoes, tomatoes, turnips, watermelon

November
apples, beets, broccoli, cabbage, cantaloupes, carrots, cauliflower, cucumbers, grapefruit, greens, herbs, honeydew, mushrooms, oranges, peaches, bell peppers, pumpkins,  spinach, squash, sweet potatoes, turnips, watermelon

December
beets, broccoli, cabbage, cantaloupes, carrots, celery, cauliflower, cucumbers, grapefruit, greens, herbs, mushrooms, oranges, peaches, bell peppers, spinach, squash, sweet potatoes, turnips, watermelon