Spring Greens

Green, green- everywhere I look. We are in full bloom here in the Ozarks, the Redbud trees have shown their radiant purple berries for a couple weeks now, and Dogwood trees can be spotted among the forest. When spring rolls around each year, I know that the growing season is just starting to gear-up. Although we won’t see many farmers market favorites like tomatoes, green beans and sweet corn for a couple of months, there are still plenty of choices at the markets that have opened. Spring greens and lettuce are a few of the favorites during this time of year, but be sure to enjoy local meats, cheeses and other value-added products at your local market. My official spring vegetable is asparagus. I can recall the asparagus patches that my grandparents had on their farms. This spring vegetable is best when used in an uncomplicated recipe, to enjoy the full flavor. From boiling to grilling- asparagus is sure to be a favorite around your family’s dinner table. But, be sure and visit a market soon, for asparagus season typically runs from Market through the middle of June. Selection & Storage Tips You want asparagus stalks that are crisp and firm. The heads should be tightly closed and full and be sure that the end of the stalks are moist, not cracking. Key: Asparagus will only last about 4 days, so either plan meals accordingly or blanch and freeze your harvest. If you plan on keeping asparagus in the refrigerator, be sure and wrap the stalks in a damp cloth and place in a plastic bag that is not sealed. Preparation Tip When preparing your asparagus for a meal, be sure and trim off the ends. Some might disagree with me on this, but the easiest way to find where to trim the ends is to snap off the asparagus ends. I do this by holding the spear firmly and bend it until it breaks in a natural place, where the asparagus gets tough. Then I place that spear on a cutting board with the rest of the stalks and cut all spears in the same location. One of my family’s favorite ways to enjoy in the spring asparagus harvest is by grilling. We serve asparagus as a side with many meals and it has become one of my son’s favorite vegetables. I’ve got two recipes to share that can be added to your recipe box that are quick and easy. Grilled Asparagus Olive oil 1 bunch fresh asparagus 3 cloves garlic, chopped Sea salt and pepper, to taste Zest of one lemon Lay out a 12-inch sheet of foil. Lay spears on foil and drizzle olive oil over the spears. Sprinkle garlic, salt and pepper and lemon zest and toss lightly. Wrap foil up loose and lay on grill for about 10 minutes. And for all you mom’s out there, here is a special recipe to get your little ones in on the local foods action. I made all homemade baby food for our little one last summer and came up with some pretty unique recipes that I’m sure your little ones will enjoy this season. Baby’s Asparagus Delight 1 lb. of fresh asparagus, trimmed 1 head of fresh broccoli, cut 1 tsp. olive oil 1 clove of garlic 1/2 tsp. onion powder After washing and trimming the vegetables- stem until tender. Add all ingredients in a processor and puree.

Seven Benefits Of Eating Local Food

1. Unbeatable taste: Why do tomatoes from a farmers’ market taste so much better than most store-bought tomatoes? According to www.foodroutes.org, fruits and vegetables shipped from distant states and countries may spend a week or even two in transit before arriving at the supermarket. In contrast, most farmers’ market tomatoes have been off the vine for less than 24 hours when set out for sale. Local produce also tastes better because most shipped varieties are grown for their ability to withstand industrial harvesting equipment, extended travel and a long shelf life.

2. Better health and nutrition: Buying locally allows consumers to make selections based on the farmer’s use of pesticides, hormones, antibiotics and other additives. Currently, producers do not have to include this information on food labels. In addition, local foods — especially fruits and vegetables — have more nutritional value because they are allowed to ripen on the vine.

3. Greater variety: Local growers offer a tremendous selection.

4. Easier on the environment: Aside from the environmental concerns associated with industrial agriculture and confinement animal feeding operations, an industrial food supply requires transporting food items thousands of miles, which uses up fuel and creates pollution.

5. Support for family farms: The 2002 Census of Agriculture showed a steep drop in the percentage of principal farm operators 35 years old or younger, from 15.9 percent in 1982 to 5.8 percent 20 years later. Eating local helps create the demand necessary to motivate a new generation to enter this risky business.

6. Improved security: According to a 2007 report by Hendrickson and University of Missouri rural sociology professor emeritus William Heffernan, 11 large firms control 83.5 percent of all U.S. beef slaughter, 66 percent of pork packing, 58.5 percent of broiler chicken production and 55 percent of turkey production. The same report shows four large firms control 55 percent of all U.S. flour milling and soybean crushing. If something bad happened at one of this big companies — anything from a safety recall to terrorism — the effect would be severe.

7. Stronger relationships: For many “localvores,” this benefit is the reason they feel passionate about local food systems. They love knowing the stories behind their food, they love connecting to a particular place, and they love interacting with other people who are passionate about food and culture.

Why do you choose to eat local? Tell us why and leave us a comment.

Fresh Baby Food Recipes

I, like many other mothers, want only the best for my child. So, last year when my son was old enough to start eating real food, it was important to my husband and I that we provide him with the best in nutrition. I made a choice that I would make all his baby food because I wanted control over what my son ate and how the food was grown. The three of us traveled to a variety of farmers market across the region to find all types of flavors to make our son’s food from. Here are some of his favorite homemade baby foods that we hope your little ones will enjoy!

Fancy Salmon
2 (3 oz) salmon filets, poached and fully cooked
2 medium sweet potatoes, peeled and chopped
2 medium white potatoes, peeled and chopped
1 tsp olive oil
1 tsp. onion powder

Cook salmon fully and set aside. Boil potatoes until soft. Combine all ingredients in a food processor and puree to desired texture.

Asparagus Delight
1 lb. of fresh asparagus, trimmed
1 head of fresh broccoli, cut
1 tsp. olive oil
1 clove of garlic
1/2 tsp. onion powder

After washing and trimming the vegetables- stem until tender. Add all ingredients in a processor and puree.

Spinach and Cauliflower Oh My
1 lb of spinach leaves cooked
1 head of cauliflower, steamed
1 clove of garlic
2 apples, peeled and cooked

Place all cooked items in a food processor and puree.

Red Cabbage Fun
2 apples, peeled and sliced
1 1/2 cups of red cabbage
3 T. of golden raisins
1 tsp. olive oil
1/2 cup water

Place all ingredients in a pan and boil for 10 minutes and then puree.

Berry Bounty
1 cup of blueberries
1 cup of blackberries
1 cup of strawberries
2 bananas

Simmer the berries in water for 6 minutes, then strain. Place berries and bananas in food processor and puree. When you serve this, you might have to add some cereal to thicken it up. Cereal is great to thicken up fruit purees.

The Why of The Market Lady

We have an invested interest in The Market Lady Project and here is why.

Nutritionists agree that increased consumption of fruits and vegetables would result in a healthier population. The first end objective of our project is to improve the health of the population in Southwest Missouri. We hope to achieve this through increased consumption of local specialty crops sold through farmers markets. The means to achieve increased consumption is education of adults and children as to the nutritional value, availability, selection and preparation of local specialty crops.

The second end objective of our project is to improve the financial success of specialty crop farmers in Southwest Missouri. This will be achieved through increased sales of specialty crops at local farmers markets. We want to see our local farmers flourish across the Ozarks.

With the increasing costs of health care and the social and personal costs of poor health, our project has the potential to impact issues of local and national concern. The White House initiative to reduce childhood obesity and the USDA initiative Know Your Food, Know Your Farmers tie directly to this project. The increasing interest locally and nationally in the culinary arts and in fresh high quality produce makes this project extremely timely. But, we need your help to make this project successful!

Get out and Buy Local Ozarks!

The Market Lady Project- What is it?

In 2010 Webb City Farmers Market Master Eileen Nichols came to me with the idea for a pilot project, The Market Lady.com. Eileen explained to me that the project would educate local Southwest Missouri consumers on ways to eat healthy and local, while increasing sales of specialty crops at area farmers markets. Therefore, the writing began and in March 2010, we submitted a grant proposal to the Missouri Department of Agriculture, "Increasing Child and Adult Nutrition Knowledge and Consumption of Specialty Crops in Southwest Missouri through Social Media and Video Marketing." Here we are in March 2011 and the project is in its early stages and will run throughout this year.

What we hope to accomplish:
Southwest Missouri has a substantial and growing number of farmers markets, however the markets serve only a fraction of the region’s consumers. Many residents are unaware of the nutritious specialty crops available through farmers markets. Many don’t know how to select and prepare fresh fruits and vegetables or the importance of incorporating fresh produce into their diets.

This grant projects proposes to:
1.) Develop and distribute regional farmers market video segments and websites/social media that will encourage healthy eating habits for both adults and children and increase consumer awareness of fresh, local specialty crops available at local farmers markets and
2.) Educate students on the importance of eating healthy with a lesson plan, based on the 5 a Day Program, that will be made available nationwide.

TheMarketLady.com will provide information through television videos aired weekly in the Joplin and Springfield viewing areas and through social media marketing, in turn increasing the consumption of Southwest Missouri specialty crops and expanding market share. The interactive website will serve as the hub of consumer information to increase regional knowledge about where to buy local foods and preparation and cooking instructions for specialty crops in the Southwest Missouri.

Stay tuned for more information about our exciting project!