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Featured Produce... Turnips!

10/27/2015

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Turnips have been showing their face in recent weeks at the market. I did not grow up eating turnips and have been a little stumped with what to do with them. They are super nutritious, for both our bodies and the soil they grow in, easy to store, and easy to prepare. What's not to love? I'm giving turnips a try this week, won't you join me?

Nutrition fun facts: Turnip greens are calcium powerhouses, containing up to 4 times more calcium than their cruciferous cousins cabbage and kale. All of the calcium is reported to give the turnip greens their distinctly bitter flavor. Turnip greens are also excellent sources of vitamins K, A and C. Turnip roots are also good sources of calcium and folate and are low on the glycemic index. Because of their low glycemic value, mashed turnips are a good substitute for mashed white potatoes for those with blood sugar fluctuations.
 
Storage tips: Remove the tops from the turnips, rinse in cold water, pat dry, and store in a plastic bag. For best results wrap damp greens in a cloth or paper towel before placing in a bag. Turnip roots should be stored in the refrigerator in a plastic bag, loosely tied or knotted.
 
Preparation tips: Turnips are a versatile root veggie: you can boil, roast, sauté, and pickle them. Cooked turnips can be mashed and served any way potatoes are; many blend equal parts turnips and potatoes in their mash. Turnip greens Southern classic when pressure cooked with salt pork or ham bone.  Turnip greens are similar to collards or mustard greens, but more bitter. You can sauté or steam turnip greens. Try steaming turnip greens with veggie or chicken stock for a nutrient packed side. Always let steamed greens rest for 5 minutes before serving to get the most nutrients.  

Recipe: Ginger Glazed Turnips, Carrots, and Chestnuts


This sounds like a perfect holiday side dish, or a fun way to jazz up a simple meal.

Ingredients:
  • 2 pounds turnips, peeled, cut into 1x1 inch strips (about 6 cups)
  • 1/2 pound carrots, peeled, thinly sliced on a diagonal (2 cups)
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1 inch pieces, divided
  • 1/2 cup (packed) light brown sugar
  • 1 2-inch piece ginger, peeled, very thinly sliced
  • Kosher salt, freshly ground pepper
  • 1 cup shelled roasted chestnuts from a jar, or freshly roasted and shelled
  • 2 tablespoons minced assorted herbs (such as flat-leaf parsley, tarragon, and chives)
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Directions:
Cut a 12 inches round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12 inches skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
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Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.
 
 Recipe from Bon Appetite: http://www.bonappetit.com/recipe/ginger-glazed-turnips-carrots-and-chestnuts
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Featured Produce... Ginger!

10/20/2015

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​Ginger is a tropical aromatic, pungent spice, commonly used in East Asian and Indian cuisine. Much of the ginger available in grocery stores around the US is travels long distances from Hawaii, Indonesia, China or India. Worried about how far your food travels? We have some creative farmers right here in southern Illinois growing local ginger for the market under plastic high tunnels. Fresh baby ginger will be available at the market now through December and freezes great!
 
Nutrition fun facts: Ginger has a long history of alleviating stomach pains, nausea, gas, vomiting, and upset stomach. Ginger is a healthy way to reduce morning sickness for expecting mothers. Ginger is also has powerful anti-inflammatory compounds called gingerols, that have been shown to reduce arthritis pain and improve mobility. Adding ginger to tea can also assist with detoxification and improve immunity during cold and flu season.
 
Storage tips: Fresh ginger should be stored in the fridge, away from light and air that will cause it to cure. Fresh gingers stores well in the freezer. You can freeze ginger whole and grate frozen ginger into recipes. You can also pre-grate the ginger, measure it into tablespoon size portions and freeze on a sheet of parchment paper. Once frozen, transfer to a freezer safe container to add to future recipes.
 
Preparation tips: Uncured baby ginger does not need to be peeled. Clean all any remaining dirt and grate or chop as specified by the recipe. A microplaner, a very fine grater, works well for grating ginger into soups, sauces, and stews. In absence of a fine grater, simply chop the ginger finely one way, then the other, aiming for small, uniform pieces. The smaller the pieces, the more even the flavor will be incorporated into your dish. 

Fresh Ginger Cookies

​Ingredients:
  • 2 ¼ cup all purpose flour
  • 2 heaping teaspoons finely minced fresh ginger
  • 1t baking soda
  • ¾ t ground cinnamon
  • ½ t ground cloves
  • ¼ t salt
  • ¾ cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • ¼ cup molasses
  • 2 T white sugar
 
Recipe courtesy of River to River Farm
​Directions:
  1. Preheat oven to 350 degrees F. Sift together flour, baking soda, cinnamon, cloves and salt. Set aside
  2. In a large bowl, cream together butter, ginger, and 1 cup sugar until light and fluffy. Beat in the egg, then sir in the molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them into the remaining 2 teaspoons of sugar. Place the cookies 2 inches apart onto a ungreased cookie sheet, flatten slightly.
  3. Bake for 8-10 minutes in the preheated oven. Remove cookies to a wire rack to cool completely. Store in airtight container
 
 
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Featured Produce...Acorn Squash

10/6/2015

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We're still in that beautiful in between time where summer veggies, like fresh peppers, and winter veggies, like acorn squash, occupy the same tables at market. Savor the flavors of fall with a quick easy recipe for Roasted Acorn Squash with Chili Vinaigrette. The sweet squash with the spicy, garlicy sauce will transform a weeknight dinner into something to celebrate! Enjoy!

Nutrition fun facts: With their orange and yellow flesh, winter squash serve up high levels of alpha-carotene and beta-carotene, which converts to Vitamin A. They are also a good source of Vitamin Cm a healthy source of fiber, contain antioxidant and anti-inflammatory compounds and polysaccharides that help regulate and/or control blood sugar. 

Storage tips: Squash store best at an even 50°F in a dark place. This could be a cool and dark shelf, cabinet, or drawer in the kitchen, pantry, or closet. They also store well in a warmer section of the root cellar such as on the top shelf. If storing for winter, keep squash away from ripening fruits like apples or pears, and attempt to keep the squash from touching one another by wrapping them with cloth. Check your squash often and discard any rotting squash immediately. Properly stored squash can last through January or February. 


Preparation tips: Winter squash can be baked, boiled or steamed. Make sure the squash is rinsed under running water before it is peeled or cut. The quickest and healthiest way to prepare winter squash is to steam it. If you choose to steam winter squash, make sure it is peeled, the seeds are removed and it is cut into cubes; steaming time takes about seven minutes. If you decide to bake your squash, it doesn’t need to be peeled. Remove the ends and cut the squash in half, lengthwise down the middle. Pierce the meat of the squash a few times and bake in a pan until tender. The seeds and skin can be easily removed after it has been baked.

Don’t forget to save the seeds that you scoop out of your winter squash! Seeds are a healthy and delicious snack food and can prepared the same way as pumpkin seeds. Squash seeds need to separated from the pulp before baking. Lay them in a single layer on a cookie sheet and bake at 160 to 170 degrees, for about 15 to 20 minutes or until tender.


Roasted Acorn Squash with Chili Vinaigrette

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Ingredients:
  • 2 (1 1/2 - to 1 3/4-lb) acorn squash
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 6 tablespoons olive oil
  • 1 garlic clove
  • 1 1/2 tablespoons fresh lime juice, or to taste
  • 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
  • 2 tablespoons chopped fresh cilantro (or papalo!)



Preparation:
Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.




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http://www.epicurious.com/recipes/food/views/roasted-acorn-squash-with-chile-vinaigrette-236007

Sources:
http://msue.anr.msu.edu/news/enjoy_the_taste_and_health_benefits_of_winter_squash

https://cedarcirclefarm.org/tips/entry/winter-squash-storage-tips

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Market Season Changes

10/5/2015

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Another sign that the season has indeed changed, is the shortening days. Shorter days and cooler weather has led to fewer folks coming out to our Wednesday evening Downtown market. As a result, next Wednesday, October 7th, will be our last Downtown weekday market of the season. Thank you to everyone who came out to and supported the Downtown market this season! It was wonderful to get to see familiar faces, twice a week, and new faces out at the market with the additional hours.

Fear not; the Saturday market isn't going anywhere! We will continue with the outdoor Saturday market from 8-12 in the Giant City Parking Lot at Carbondale Community High School before moving inside starting November 7th. There are great things in store for the winter market, so mark you calendars! The Winter market will be complete with live music, kids activities, and tasting events. As always, we will keep you updated as to who will be at the market and what fabulous goods they will have with them. If haven't already, sign up for our newsletter to stay in the loop with who will be at market each week.

We are looking for feedback on how to improve the outdoor markets for next year and need your help! Please fill out this short survey (<5 minutes) about your experience with and hopes for the Community Farmers Market. Participants will be entered into a drawing for some great prizes and market tokens to spend at our indoor market, starting this November! 

Click here to take the survey!

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