Wednesday, August 24, 2011

Webb City Sentinel colum - 8 - 26 - 11

Come on over, Jared

Remember when Jared made Subway famous by demonstrating healthier eating? Well, come visit the Webb City Farmers Market, Jared. Our market features nothing but healthy food!

For starters, the meat is all-natural. The meat vendors (Madwell Pork, Sunny Lane Farms, Flintrock Ranch and Green Elm Farm) feature grass-fed, free range, and/or hormone free meats. There are eggs available from chickens that are allowed to roam outside.

Even the baked goods from Hazel’s, Black Forest, Arma Bakery, Yoder Baked Goods or Jamie’s Redings Mill are especially healthy. They are made from pure ingredients – no preservatives, artificial colors, or other strange additives.

If you are like me, you love the phrase “all-you–can-eat.” Unless you deep-fat fry your vegetables, the Webb City Farmers Market is your source for low calorie, healthy “all-you-can-eat” vegetables. Market vegetables are superior because they are the freshest, often picked just hours before you take them home. Freshness means the vitamins and nutrients are at maximum levels. Another healthy habit is to use the wide variety of herbs to create excitement in your cooking and lower your need for salt. Garlic is plentiful right now and has proven health benefits.

Our locally grown fruit is a real bonus at the market. Eating 2-4 servings of fruit per day is recommended in a healthy diet. Delectable cantaloupe, watermelons and peaches are currently available.

As I end my last column filling in for Eileen Nichols, I want to personally thank the incredible volunteers that make the market possible. “Neither snow, nor rain, nor heat”* deter the dedicated volunteers at the Webb City Farmer’s Market. Many of us don’t realize what a tremendous commitment people like Marilyn Thornberry, Donna Krudwig, Sharon Nations, Ron Walters, Duane Hunt, Cindy LaMere, and Ann Foos make to the market. They arrive 2 hours before sales begin and finish no sooner than an hour after the market closes. That is 6 hours a day, 3 days a week, typically in scorching hot summer weather!! Please stop by the market desk to tell them thank you!

A couple more recipes celebrating some of the current market treasures:

Slushy Peach Drink

Place in blender, 1 sliced large fresh peach, 2 c. pink grapefruit juice, 1 1/2 cups ice cubes. Blend until smooth. Add more ice or peaches to suit your taste. (Optional addition: a shot of Coconut Rum).

A Recipe from Mr. Food

“Summer Fruit Stack is always a popular recipe because it's easy to make it your own. Use whatever fruit you've got on hand, from berries to melon and anything in between.”


* 1 (10- to 12-ounce) angel food cake
* 1 (8-ounce) package cream cheese, softened
* 1/2 cup milk
* 1 cup confectioners' sugar
* 1 (8-ounce) container frozen whipped topping, thawed
* 5 to 6 unpeeled peaches, melon, berries, nectarines (or a combination), sliced or chunked


1. Tear the angel food cake into little pieces and place in a large bowl; set aside.
2. In another large bowl, beat the cream cheese, milk, and confectioners' sugar until smooth. Fold in the whipped topping. Add the angel food cake pieces to the mixture; mix well.
3. In a large glass serving bowl, alternate layers of cake mixture and fruit.

Another Quick and Easy Recipe from Mr. Food:

A “garden-fresh Summer Vegetable Salsa is the perfect topper for grilled chicken or fish, or as a zesty homemade appetizer for corn chips.”


* 3 tablespoons red wine vinegar
* 1/3 cup olive oil
* 1 teaspoon sugar
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 medium-sized green bell pepper, seeded and diced
* 1 medium-sized red bell pepper, seeded and diced
* 1 medium-sized yellow bell pepper, seeded and diced
* 1 small zucchini, diced
* 1/4 cup thinly sliced fresh basil leaves


1. In a small bowl, combine vinegar, oil, sugar, salt and black pepper; mix well and set aside.
2. In a large bowl, combine remaining ingredients with dressing and toss until evenly coated. Serve immediately, or refrigerate until ready to use. Makes 4 cups.

Friday, August 26 Events – Lunch features Salisbury steak, mashed potatoes with gravy, peas, chocolate cake and a drink for $6. Enjoy the musical stylings of Bailed Green and Wired Tight.

Saturday, August 27 Events – Breakfast features market eggs to order, biscuits, gravy, sausage, coffee or orange juice all to benefit the charities supported by the Carl Junction Order of the Eastern Star. Music will be provided by Hawthorn.

Tuesday, August 30 Events - Lunch will benefit the RSVP (Retired Seniors Volunteer Program) and the CP Center. Lunch options include smoked sausage, hot dog, chili dog, chili Frito pie or BBQ beef sandwich. Music will be by William Adkins.

*Part of the unofficial creed of the US Postal Service