4th Annual Harvest Festival!!!

by Jerome Farmers Market, October 08, 2015

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Freezer Meal Recipes using Market Produce & Meats!

by Jerome Farmers Market, September 30, 2015
We've been talking a lot about stopping by the Market before the season's over, grabbing what is left of our fresh produce and meats and storing and/or freezing them for the coming Winter months.  Well, we think it's only fair we give you a few examples of how to do this.  Below are a number of Freezer recipes as well links to dozens more!  Enjoy!



Spiced Beef Kabobs with Herbed Cucumber and Tomato Salad
BELOW IS A FROM SOUTHERN LIVING, CLICK ON THE LINK ABOVE TO SEE THE OTHER RECIPES!


Ingredients

8 (10-inch) flat wooden skewers 
3 firm white bread slices, torn into small pieces 
1 1/2 pounds ground beef
1/2 cup finely chopped yellow onion 
1/4 cup chopped fresh flat-leaf parsley leaves 
1/4 cup chopped fresh cilantro leaves 
1 1/2 teaspoons kosher salt 
1 teaspoon ground cumin 
1/2 teaspoon ground allspice 
1/2 teaspoon ground coriander 
1/2 teaspoon freshly ground black pepper 
1/2 teaspoon ground red pepper 
Vegetable cooking spray 
8 pita rounds, warmed 
Yogurt-Tahini Sauce
Herbed Cucumber-and-Tomato Salad

Preparation

1. Soak skewers in water 30 minutes. Meanwhile, place bread and water to cover in a small bowl; let stand 10 minutes. Using hands, squeeze excess liquid from bread; transfer bread to a large bowl. Stir in beef and next 9 ingredients.

2. Coat cold grill grate with cooking spray. Preheat grill to 400° (medium-high) heat. Divide ground beef mixture into 8 portions, and chill 10 minutes. Press and flatten each portion around a skewer, forming a 4- to 5-inch oval.

3. Grill, covered with grill lid, 7 to 8 minutes or until golden brown, turning once. Serve warm with pita rounds, Yogurt-Tahini Sauce, and Herbed Cucumber-and-Tomato Salad.

MAKE IT AHEAD Prepare these kabobs up to two days in advance, and store in the fridge. Pop them on the grill just before you're ready to serve.
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Crockpot Pot Roast with Green Beans

Yields: 6 servings

Ingredients

  • 2-pound boneless beef chuck shoulder roast, fat trimmed
  • 1 pound fresh or frozen green beans
  • 1 packet of onion soup mix (store-bought or homemade)
  • 1 cup water

Directions

  1. Combine all ingredients in crockpot and cook on “low” setting for 8 hours or until beef shreds easily with a fork.  Shred and serve.

To Freeze

  • Add all ingredients (except water) to a gallon-sized plastic freezer bag.  Remove as much air as possible, seal, and freeze flat in your freezer for up to three months.  When ready to cook, thaw and add to crockpot with one cup of water.  Cook for 8 hours on “low” setting until beef shreds easily with a fork.  Shred and serve.
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O u r   B e s t   F r e e z e r - F r i e n d l y   M e a l s
via Cooking Light.com

SLOW COOKER FRENCH ONION SOUP

Ingredients

1/4 cup unsalted butter 
6 thyme sprigs 
1 bay leaf 
5 pounds large sweet onions, vertically sliced (about 16 cups) 
1 tablespoon sugar 
6 cups unsalted beef stock (such as Swanson) 
2 tablespoons red wine vinegar 
1 1/2 teaspoons kosher salt 
1 teaspoon black pepper 
24 (1/2-ounce) slices whole-grain French bread baguette 
5 ounces Gruyère cheese, shredded (about 1 1/4 cups) 

Preparation

1. Place butter, thyme, and bay leaf in the bottom of a 6-quart electric slow cooker. Add onions; sprinkle with sugar. Cover and cook on HIGH for 8 hours.

2. Remove thyme and bay leaf; discard. Add stock, vinegar, salt, and pepper; cook, covered, on HIGH for 30 minutes.

3. Preheat broiler to high.

4. Arrange bread in a single layer on 2 baking sheets; broil 30 seconds on each side or until toasted. Place 1 cup soup in each of 12 (8-ounce) ramekins or ovenproof bowls, or follow freezing instructions. Top each serving with 2 bread slices and about 2 tablespoons cheese. Place 6 ramekins on a jelly-roll pan; broil 2 minutes or until cheese melts and begins to brown. Repeat procedure with remaining 6 ramekins, bread slices, and cheese.

BON APPETITE! ~ The Jerome Farmers Market!

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This Weeks Market! October 3rd

by Jerome Farmers Market, September 30, 2015

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This Weeks Market! Sept. 26th

by Jerome Farmers Market, September 21, 2015

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This Weeks Market! September 19th

by Jerome Farmers Market, September 15, 2015

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Recipes using this Weeks Fresh Produce!

by Jerome Farmers Market, September 09, 2015

TOMATO, SQUASH, and RED PEPPER GRATIN

BY: Sydney Fry, via allrecipes.com

Ingredients

  • Serves 6

5 teaspoons olive oil, divided
2 cups chopped red onion 
1 1/2 cups chopped red bell pepper 
1 pound yellow squash, cut into 1/4-inch thick slices (about 3 1/2 cups) 
1 tablespoon minced garlic 
1/2 cup cooked quinoa 
1/2 cup thinly sliced fresh basil, divided 
1 1/2 teaspoons chopped fresh thyme 
3/4 teaspoon salt, divided 
1/2 teaspoon black pepper 
1/2 cup 2% reduced-fat milk 
3 ounces aged Gruyère cheese, shredded (about 3/4 cup) 
3 large eggs, lightly beaten 
Cooking spray 
1 1/2 ounces French bread baguette, torn 
1 (12-ounce) beefsteak tomato, seeded and cut into 8 slices 

Preparation

1. Preheat oven to 375°.
2. Heat a large nonstick skillet over medium heat. Add 4 teaspoons oil; swirl to coat. Add onion; cook 3 minutes. Add bell pepper; cook 2 minutes. Add squash and garlic; cook 4 minutes. Place vegetable mixture in a large bowl. Stir in quinoa, 1/4 cup basil, thyme, 1/2 teaspoon salt, and black pepper.
3. Combine remaining 1/4 teaspoon salt, milk, cheese, and eggs in a medium bowl, stirring with a whisk. Add milk mixture to vegetable mixture, stirring until just combined. Spoon mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray.
4. Place bread in a food processor; pulse until coarse crumbs form. Return skillet to medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add breadcrumbs; cook 3 minutes or until toasted. Arrange tomatoes evenly over vegetable mixture. Top evenly with breadcrumbs. Bake at 375° for 40 minutes or until topping is browned. Sprinkle with remaining 1/4 cup basil.
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DINNER IN A PUMPKIN

BY: Jenny Layton, via The Happy Gal




Ingredients:

1 small/medium pumpkin, the size of a soccer ball, top cut open and cleaned out
1 1/2 lbs of ground turkey
1/2 onion, chopped
1/2 green pepper, chopped
1 small can water chestnuts
1 cup brown rice, cooked
1 can low-fat Cream-of-Chicken soup
1 can sliced mushrooms
2-3 T. soy sauce
1 T. brown sugar

Directions:

Preheat your oven to 350 degrees. Start cooking your brown rice right away as it takes about 30-40 minutes to cook. Meanwhile, wash your pumpkin, and cut a hole on the top like you were going to carve a pumpkin. Clean it out well, seeds and all. Place it on a cookie sheet with a lip on it lined with tin-foil. Spray your pumpkin with cooking spray so it will have a shiny finish after it cooks. Set aside.
Brown the ground turkey with the onions and green peppers. Cook until no longer pink. Add the soup, soy sauce, brown sugar, water chestnuts, mushrooms, and cooked rice. Mix all together, and stuff the empty pumpkin with the meat mixture.
Cook at 350 degrees for 1 1/2 hours, or until the pumpkin is soft. When serving, scrape the sides of the pumpkin and serve along with the meal.
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LAVENDER PINEAPPLE SHRIMP
BY: Peggy Nelson,via The Lavender Apple


Serves 4 as main course, or 6-8 as appetizer

INGREDIENTS
2 lbs. Cleaned Shrimp ( I used the 26-30 )
1/4 cup pineapple juice
1/2 cup olive oil
1/4 cup lime juice
1 Tbs. lavender honey (or plain honey) 
4 Tbs. cilantro ( can leave out if not fond of cilantro)
4 Tbs. chopped green onions
3 cloves garlic minced
1/4 tsp. red pepper flakes
11/2 tsp. culinary Lavender crushed in mortar and pestle
salt and pepper to taste

DIRECTIONS
Clean shrimp and set aside.  Combine all the rest of the ingredients for marinade.  Marinate shrimp for at least 30 minutes.   If you are sautéing shrimp, heat 1 Tbs  olive oil and 2 Tbs. butter.  Drain shrimp , and reserve marinate.  Saute shrimp until  pink and cooked through.  In the meantime heat marinate in a small sauce pan and reduce by I/2.  For grilled shrimp, grill for 3-4  minutes per side.  If using bamboo skewers soak in  water a couple of hours before use.  Pour warm sauce over shrimp and serve.  
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LAVENDER APPLE TART
BY: Peggy Nelson, via The Lavender Apple


INGREDIENTS

2 Tbs. butter
3 cups peeled and sliced apples

Melt 2 Tbs. butter in a large skillet.  Saute apples until soft, about 5 minutes.  Cool

Streusel topping:

11/2 cups flour
1 cup pecans
1/2 cup melted butter
1.2 cup packed brown sugar
1/4 cup sugar
11/2 tsp. cinnamon
1 tsp. lavender
1/4 tsp. salt
Stir together

Carmel Sauce:

1 cup light brown sugar
1/2 cup butter
1/4 cup whipping cream
1/4 cup honey
Combine all ingredients into a sauce pan.  Stirring constantly bring to a boil, and boil for 2 minutes.  Cool before serving. Store in an airtight container.  To re-heat microwave for 10 seconds.  

Lavender Apple Tart:

1/2 cup butter
1 cup sugar
2 large eggs
2 cups flour
2 tsp. baking powder
1 tsp. ground lavender
1/2 tsp. salt
2/3 cup milk
2 tsp. vanilla extract

Beat butter at medium speed until creamy, gradually  add sugar, beating well.  Add eggs 1 at a time until well blended.  Combine flour, baking powder, lavender and salt.  Add to butter mixture beginning and ending with flour .  Beat on low speed until blended.  Stir in vanilla.  Pour batter into a greased 9-inch spring form pan.  Top with apples, drizzle with 1/2 cup carmel sauce, and sprinkle with streusel topping.  Bake @ 350 for 45 minutes.  To prevent  excessive browning cover top loosely with foil.  Cook until center is set.  Drizzle with more carmel sauce before serving.  Serves 8-10

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This Weeks Market! September 12th

by Jerome Farmers Market, September 08, 2015

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This Weeks Market! September 5th

by Jerome Farmers Market, September 01, 2015

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Recipes Using this Weeks Fresh Produce

by Jerome Farmers Market, August 26, 2015
Three desserts and a savory dish.  We think this is how every meal should look. Enjoy these recipes!  Also please take pictures and share with us any delicious recipes you've used with our fresh produce on our Facebook page! ENJOY!

Peach and Bourbon Bread Pudding

BY: Beti Vanilla


Ingredients

- 12 slices of french bread (or any other you have)
- 2 c. of evaporated milk
- 2 c. of milk
- enough bourbon (about 3 tablespoons)
- 1/2 c. of brown sugar
- 1 tablespoon on vanilla
- 1/4 teaspoon of cinnamon
- 4 eggs
- 2 cubed peaches

 For step by step instructions and amazingly delicious pictures that go along with each step please visit betivanilla.blogspot!  You will not regret it.
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Elberta Peach Galettes

BY: Amelia Saltsman

KCRW GOOD FOOD


Individual Peach Galettes
Makes 8 to 9 galettes
For dough:
2 1/2 cups all purpose flour
1/2 cup whole wheat flour
2 Tablespoons sugar
3/4 tsp salt
2 sticks plus 2 tablespoons cold butter cut into 1/2-inch cubes
1/2 to 2/3 cup ice water
For filling:
4 to 5 large peaches, 6 to 8 ounces each
1/4 cup ground almonds
1/4 cup sugar
3 Tablespoons butter, melted
HOW TO MAKE DOUGH:
 (Have large sheet of plastic wrap ready.) 
-In a large mixing bowl, stir together flours, sugar, and salt. 
-Scatter butter pieces over flour mixture and toss to coat. 
-Cut in the butter using a pastry blender or your fingertips (my preferred method) until the mixture resembles coarse sand with some flattened pieces of butter still visible. This will keep your dough flaky. 
(Here’s the fingertip move: using your fingers and thumbs, lift bits of flour-butter mixture and squeeze, smear, and drop them back into bowl, tossing mixture as you go and working your way around the bowl to reach the entire mixture. The smearing action flattens the butter.)
-Sprinkle 1/2 cup water over flour-butter mixture and use a fork to stir until dough just sticks together when pressed with your fingertips. Add more of the water as needed to reach this point, but try to be sparing. (Less water keeps dough tender). 
-Gather dough into a shaggy ball and place on plastic sheet, folding ends over to enclose dough. Using the heel of your hand, press dough into large flat disk about 1-inch thick about the size of a dinner plate. 
-As you work, rotate dough as you go and flip over dough package from time to time to work the other side. 
-This starts to bring the dough together. Chill dough for at least 15 minutes, or up to a day. 
-Resting the dough in the refrigerator allows the water in the butter to further moisten your dough to make it easier to roll out.
HOW TO MAKE GALETTES
Preheat oven to 425 degrees. You’ll need a 6-inch round template (a small plate or a round lid you can trace with a knife tip works well). If your dough has been in the fridge for half a day or more, bring it out to warm up for about 10 minutes. Stir together the ground almonds with 2 tablespoons of the sugar and set aside. Melt the butter. Line a couple of sheet pans with parchment paper (this makes galettes easier to remove after baking and makes pans easier to clean). Bring a pot of water to boil. Dunk peaches, 2 or 3 at a time, into boiling water for 30 seconds to loosen skins. Set them aside to cool while you deal with the dough.
Divide dough into 2 pieces for easier handling. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Using template, cut 6-inch circles of dough and arrange on parchment-lined sheet pan (you should get about 4 circles per dough half with a little extra left over). You can prepare the dough up to this point up to a day ahead and keep refrigerated. Bring dough out about 10 minutes before proceeding.
Scatter almond sugar mixture evenly over dough circles, leaving a generous 1-inch border all around. The almonds act as a barrier between peach juice and dough. Peel peaches and cut in half. Remove seed. Place a peach half, cut side down, in center of each circle. Pleating as you go, fold edges of dough up, almost to top of peach (dough will settle as it bakes to expose more of the peach). Press together any cracks in dough to prevent juices escaping. Brush galettes all over with the melted butter and sprinkle with remaining sugar. Galettes can be prepared to this point up to 2 hours ahead and refrigerated.
Bake at 425 degrees on middle rack of oven for 18 minutes (if you need to use 2 racks, switch and rotate pans halfway through). Lower oven temperature to 375 and bake galettes until crusts are golden brown, 20 to 25 minutes longer, switching pans/racks halfway through baking time, if needed. If you stored them in fridge before baking, they may need a bit more time in the oven.
Remove pans to a cooling rack and let stand a few minutes to set. Use an offset spatula to loosen galettes from the pan and cool at least 15 minutes before serving.
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Peach & Blackberry Cobbler Recipe

BY: Mary Starr



Place 1 stick margarine or butter in baking dish. Place dish in 350 degree oven. While butter melts, prepare batter. 

Sift together in bowl:
1 Cup White Lily Plain All-Purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt          
3/4 cup sugar

Add and Beat Well:
3/4 cup milk. Pour batter over margarine; spoon drained fruit of choice over batter. Pour juice from fruit over all.

Sprinkle on top:1/4 cup sugar

Bake at 350 about 45 minutes. Serve with whipped cream or plain. Crust will rise to top.

Note: I used 4 cups fruit and juice. If fresh fruit is used, crushing and sweetening to taste will provide enough juice. 
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Grilled Pork with Blackberry-Sage Sauce


 BY: Bill and Cheryl Jamison


Ingredients
  • cooking spray 
  • 2 tbsps shallots (minced) 
  • 3 cups blackberries (fresh, about 1 pound) 
  • 1/2 tsp chopped fresh sage 
  • 2 tbsps balsamic vinegar 
  • 11/2 tsps sugar 
  • 3/4 tsp kosher salt (divided) 
  • 1 tsp black pepper 
  • sage (sprigs, optional)

  • Preparation

    1. Prepare grill to medium heat.

    2. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 9 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm.

    3. Sprinkle remaining 1/2 teaspoon salt and pepper over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand 10 minutes. Cut crosswise into 1/4-inch-thick slices. Serve with blackberry sauce; garnish with sage sprigs, if desired.
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