Tag: Farmers Market

Talya Boerner: Cooking From the Farmers Market {Foodie Friday}

Celebrating the Flavors of Arkansas: Riceland Rice and the Farmers Market

Hundreds of farmers markets and roadside vendors are registered with Arkansas Grown, so odds are great, you’re able to enjoy locally grown produce no matter what part of the state you call home. Cooking and eating locally grown food is beneficial to our environmental and your health. Before I share one of my favorite recipes using local veggies, let’s talk about the benefits of buying locally. It’s important, y’all!

  • Did you know that for every dollar you spend locally, three dollars is pumped into your local community? This impact is called the Multiplier Effect.

Farmers Market Risotto

  • Buying local creates more local jobs. Not only do small business owners hire employees, these are the companies buying local advertising, printing, hiring attorneys, etc. In other words, buying local is a long-term investment in community.

shopping at farmers market

  • Buying fresh veggies from the local farmer’s market reduces overall environmental impact. Think about it… Oregon apples sold in Arkansas include the cost of transportation, congestion, and pollution. Buying local minimizes and nearly eliminates this. (And I have nothing whatsoever against Oregon apples.)
  • Local food is fresher, tastier, and in season.

White Truffle Oil

Going to the Fayetteville Farmers Market is one of the best things about Saturday morning. My husband and I typically go without a plan, buy whatever is fresh and in season, and then create supper using what we bought. And lots of times supper includes fresh vegetables—either roasted or stir-fried—and Riceland rice.

medium grain rice talya boerner
                                       Use medium grain rice for risottos.

My Farmers Market Risotto can be used with a variety of vegetables. On our most recent trip to the farmers market, we purchased two types of onions, red bell pepper, and asparagus. (For this dish, I roasted the asparagus separately and served it on top of the risotto.)

 

Talya Boerner: Cooking From the Farmers Market {Foodie Friday}

Talya Boerner: Cooking From the Farmers Market {Foodie Friday}

Ingredients

    Risotto
  • 1 cup uncooked short to medium grain Riceland Rice
  • 2 tablespoons Olive Oil
  • 2 tablespoons Butter
  • ½ cup chopped Green Onion
  • ½ cup diced Yellow Onion
  • ½ cup diced Red Bell Pepper
  • 3 cups Vegetable Broth
    Roasted Asparagus
  • 1 bunch of Asparagus spears (10-20 depending upon size)
  • Olive Oil, just a drizzle
  • 1 tablespoon Lemon Thyme
  • ½ cup grated Parmigiano-Reggiano
  • White Truffle Oil

Instructions

    Risotto
  1. Sauté onion and bell pepper in olive oil and butter for 3 minutes. Add rice, stirring for 2 more minutes.
  2. Stir in 1 cup of broth. Stir and cook until broth is absorbed.
  3. Stir in remaining broth ½ cup at a time. Wait until broth is absorbed before adding additional broth. This is the key to risotto’s creamy texture.
    Roasted Asparagus:
  1. Preheat oven to 400 degrees.
  2. Snap ends from asparagus. Place in roasting pan. Drizzle with olive oil. Sprinkle with ¼ cup Parmesan and lemon thyme.
  3. Bake. Turn once. Keep and eye on your asparagus so you don’t overcook.
  4. To serve, divide risotto among pasta bowls. Arrange asparagus on top of each serving. Drizzle white truffle oil. Add remaining Parmesan. Salt and pepper to taste.

Notes

White truffle oil (a light oil infused with bits of truffle) is a splurge, but the flavor added with only a small amount is incredible.

Substitute your favorite in-season vegetables (i.e. mushrooms & peas, broccoli & squash, tomato & basil, etc.) to create your own risotto recipe. Tasty!

http://arkansaswomenbloggers.com/talya-boerner-cooking-farmers-market-foodie-friday/

 

talya crop

Arkansas Women Bloggers member Talya Tate Boerner is a delta girl who grew up making mudpies on her family’s cotton farm in Northeast Arkansas. After thirty years in Texas, she has returned to the state she loves, settling in Northwest Arkansas. Talya draws inspiration from nature and appreciates the history behind food, family, places and objects. She blogs at Grace, Grits and Gardening and has been published in Arkansas Review, Front Porch and several on-line publications. Talya believes most any dish can be improved with a side of collard greens. Her debut novel, The Accidental Salvation of Gracie Lee, is available at Barnes & Noble, via Amazon, and at certain indie bookstores.

Twitter: @gracegrits
Instagram: @gracegrits
Blog: www.gracegritsgarden.com
Facebook: https://www.facebook.com/GraceGritsGardening/?ref=hl

 

Eat Local {Wordless Wednesday}

By Angie Albright author of A Growing Season

Peaches from Vanzant Fruit Farm in Lowell
Fresh produce from the Fayetteville Farmers Market, voted America’s Best Farmers Market
Fresh produce from the Fayetteville Farmers Market, voted America's Best Farmers Market
Peaches from Vanzant Fruit Farm in Lowell

Albright Head Shot Angie Albright is the author of A Growing Season and the Director of Programs at the Arkansas Nonprofit Alliance. She has a passion for local foods and sustainable agriculture, as well as a penchant for volunteering too much. She is currently working on feathering her now-empty nest as she just ditched, uh, delivered her son to college.

Kristie Jones: Arkansas Peach and Tomato Salsa via Bernice Garden

By Kristie Jones of Love On Main Street

bernice garden 2

Popping the most delicious grape tomatoes in my mouth made a warm, sunny Sunday in July even sunnier at The Bernice Garden Farmer’s Market.  Situated on the corner of 14th and Main streets in downtown Little Rock, it’s a welcomed oasis for those in search of locally produced fruits, vegetables, wildflowers, honey, coffee, and more.  My dear friend, Kelly Brant, accompanied me on a journey to discover the wonder of the market.  The vibrant colors, aromatic herbs and juicy flavors far surpass anything found in the produce section at your local commercial grocery.  Meeting the farmers would serve to add another dimension to an already personal experience of hand picking locally grown food.

Robert of Willow Springs Market Garden provided a sampling of peppers and humor in his handwritten signs describing defiant tomatoes and cosmetically challenged garlic.  He provided a lemon drop pepper for the recipe that began to unfold with a visit to each booth.  This little pepper is known for its citrus flavor and packs a bit of heat that ranges from 30,000 to 50,000 on the Scoville Scale.

bernice garden 3

Kelly Carney of the certified organic North Pulaski Farms enticed us with heirloom grape tomatoes of a somewhat addictive quality and unmatched sweetness.  Carney has been a fixture at this market since the first Sunday it began back in 2012.  In addition to the tomatoes, there were overflowing pints of blackberries capable of inducing dreams of grandma’s homemade cobblers.  With charming humor, Carney described his exclusive use of organic tools as more expensive and less effective.

tomatoes from Bernice Garden

Flat leaf parsley was the gem found by meeting Kevin Haggerty and Lauren Tyner of the North Little Rock Community Farm.  All of their lovely vegetables and herbs were harvested from the student farm of Lakewood Middle School’s freshman campus.  From seed to market, I thought of the work and pride that they poured into their colorful array from the garden.  With corn on the cob from Barnhill Orchards and peaches from Val of the Russian Farmer, items from practically every vendor combined to make a sweet yet savory salsa idea.  Small purple onions from Sara Fulton-Koerbling and Ryan Boswell of The Victory Garden and a touch of Sun Harvest Honey from Pat Cullivan’s apiary in North Little Rock were the final ingredients needed.

blackberries bernice garden

The Bee in my Bonnet booth was by far the most charmed as it was adorned with hand-tied bouquets of wildflowers.  Katie, the farmer, allowed me to take her photo holding a bouquet and although we chose the lemon drop pepper over a jalapeño, her peppers were the prettiest.  One of the fresh bunches of flowers had to come along for the journey and made a lovely display on Kelly’s dining room table.

bernice garden 4

From seed to plant, harvest to  table, this adventure to create a recipe from The Bernice Garden Farmer’s Market was a rewarding experience with a great payoff.  Here’s the recipe for a perfect summer salsa to keep you cool and refreshed.

 

bernice garden arkansas

Arkansas Peach and Tomato Salsa {Bernice Garden}
Yields 3
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Ingredients
  1. 1 ear of fresh corn, in husk
  2. 2 small ripe peaches
  3. ½ pint grape tomatoes
  4. 1 to 1 ½ tablespoons minced purple onion (see tip)
  5. ½ to 1 small lemon drop pepper, seeds and membranes removed, minced
  6. 3 sprigs flat-leaf parsley, minced PLUS 1 sprig for garnish
  7. ¼ teaspoon red wine vinegar or to taste
  8. 1 light pinch coarse salt or to taste
  9. 1 teaspoon honey or to taste
Instructions
  1. Preheat oven to 425 degrees. Roast corn for 15-20 minutes.
  2. Meanwhile, dice the peaches and quarter the tomatoes.
  3. Shuck corn and using a sharp knife, carefully cut kernels from cob. Discard cob (or freeze for another use such as making corn chowder).
  4. In a mixing bowl, combine the diced peaches, tomatoes, corn, onion, lemon drop pepper and parsley and mix well.
  5. Add the vinegar, salt and honey and stir well to combine. Taste and adjust salt, vinegar and honey, if needed.
  6. Garnish with a sprig of the flat leaf parsley. Serve with tortilla chips or atop chicken breast or fish. Makes about 3 cups
Notes
  1. Tip: To tame the bite of raw onion, soak it in cold water for 5 minutes; drain well and proceed with recipe.
Arkansas Women Bloggers http://arkansaswomenbloggers.com/

arkansas peach and tomato salsa

headshot kristie love on main street

I love carbs and men who lie.
I’m nostalgic at heart and a lover of all things vintage.
Writing and photography have been passions since childhood, and I’m constantly amazed at the beauty found in what others may see as ordinary.
I think there’s a bit of love in everything if you’re willing to see and feel it. My journey is to find love in the places, people, food, communities and stuff of life.
Adventure awaits!

 

 Blog:  loveonmainstreet.wordpress.com

Instagram: loveonmainst

Jeanetta Darley: Farmer’s Market Finds {Foodie Friday}

By Jeanetta Darley of The Splendid Things

In the dusky Saturday mornings, tables are unfolded and canopy tents are wrestled.  Crates and baskets of fresh grown offerings are unloaded while jars of jelly and local honey are stacked into pyramids.  Farmers stand anxiously waiting.  Waiting for us.

Most farmers markets are just beginning to roll out their wares.  And while you may not see much variety right now as the temperatures (hopefully) rise (as we know they always do) so will the selection.  Right now we are getting roots and leafy greens.  And one of my favorites.  Radishes.

radish1

I love the spicy crunch of the small red orbs.  And they can be delicious in so much more than sliced in your salad or dunked in a vat of ranch.  When in doubt, pickle it!

Pickling is a great way to save your farmers market (or your garden) bounty.  And a refrigerator pickle like this one is fast and easy and can be used with different vegetables.  Since there were radishes and carrots a plenty at the market that is what I am using in this recipe.  The color combination looks beautiful and would make a great hostess gift or contribution to any upcoming Memorial Day cook out.  

radish Collage

 

Farmers Market Pickle - Radish & Carrots
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Ingredients
  1. 2 cup sliced radishes
  2. 1 cup sliced carrots
  3. ½ medium onion thickly sliced
  4. 4 sliced garlic cloves
  5. 1 cup water
  6. 1 cup vinegar
  7. 2 teaspoons kosher salt
  8. 1 tablespoon local honey
  9. ½ teaspoon crushed peppercorn
Instructions
  1. Slice all of your vegetables, toss them together and pack into a quart size jar. If you really want to make a presentation you could put the vegetables in layers.
  2. In a small sauce pan add the remaining ingredients and bring it just to boiling.
  3. Pour the liquid and spices over the vegetables. This will be easier to do with a wide mouth funnel or a measuring cup with a spout.
  4. Use a skewer or knife to help move any bubbles to the surface.
  5. Place the lid on the jar. Once the jar has cooled some then place it into the refrigerator and let it set for 24 hours
Arkansas Women Bloggers http://arkansaswomenbloggers.com/
smiling profile pic

 Jeanetta is a crocheter & coffee addict, chicken keeper & goat wrangler, a farmer girl & maker of drunk jellies.

You can find her online at www.jeanettadarley.com or on twitter, pinterest & instagram @jeanettadarley.