Webb City Sentinel column - 8 - 12 - 11

How to Eat in the Heat - By Carolyn Foat

While we beg Mother Nature to please turn down her oven, we surely want to keep our kitchens cool and conserve energy. Thanks to our dedicated vendors at the Market, we can easily serve wonderful food without “firing” up our ovens.

First of all, with the enticing baked goods from three dedicated bakeries: , Hazel’s, Black Forest, Arma Bakery, Yoder Baked Goods and Jamie’s Redings Mill, we certainly don’t need to be baking!

Salads made with the Market’s gorgeous peppers, lettuce, onions, cucumbers, and zucchini are sure to please, especially with the fabulous cheese from Lomah Dairy sprinkled on top . Cantaloupe, peaches, and of course, tomatoes are cool summer treats in plentiful supply.

Speaking of tomatoes, here are the winners of last week’s Tomato Contest:

Best quality – Fair Haven Farms submitted by Lester Mills

Weirdest –Steven Davis

The tomato judges were: Carolyn Corner, Dee and Gwen Hunt, Karen Latimer, and Nancy Carlson. Prizes were market tokens provided by Granny Schafer’s.

Another way to beat the heat is to skip the skillet and stove and enjoy a delicious meal at the market. This Friday, the menu includes oven fried chicken, mashed potatoes with gravy, corn, fresh fruit cup and a drink for only $6

Entertainment will be provided by Webb City’s own talented Gospel Strings.

Saturday, feast on a full breakfast to benefit the Civil Air Patrol. Enjoy market eggs made to order, and biscuits, gravy, sausage, coffee or OJ; all while being regaled by the acoustic folk stylings of the Green Earth Band. If you’re in the mood for lunch, stop by the Lor booth for a selection of Asian specialties.

Don’t forget that Saturday, August 13th features free streetcar rides from 9 to 11. And to top off your Saturday market visit, you can take in the talent of local visual artists and artisans at the Art Market.

Again, on Tuesday, August 14, another chance to keep your kitchen cool by eating at the market. Cooking for a Cause will provide a benefit lunch of smoked sausage, hot dog, chili dog, chili Frito pie or BBQ beef sandwich. Proceeds benefit the CP center. Rob Pommert will provide beautiful musical accompaniment.

Here are a couple of “cool” salads to complete your eating in the heat menu.

Mediterranean Potato Salad

2 pounds potatoes cooked and cubed (baby potatoes currently at the market taste the best)
1/4 c lemon juice
2 tbsp olive oil
1 clove garlic, crushed or minced
1/2 tsp dried oregano or diced fresh oregano
14 tsp salt
1/4 tsp pepper
1/3 c diced sun dried tomatoes (dry or oil packed)
1/3 c. stuffed green or Kalamata olives with their juice
1/3 c feta cheese
3 green onions thinly sliced
As soon as the potatoes are cooked and cubed, while still warm, pour over the lemon juice. Combine the rest of the ingredients and pour over potatoes.
Stir in the green onions and cheese. Cover and refrigerate at least 4 hours. Keeps very, very well.

Marinated Vegetable Salad

Marinade:
2/3 c vinegar
1/2 c olive oil
1/4 c minced fresh parsley or cilantro
3 tbsp sugar
2 tbsp fresh dill or 2 tsp dried dill
1/2 tsp salt
1/4 tsp pepper
Put mixture in a jar with a tight fitting lid and shake well.

Pour marinade over 4 cups of any combination of:
Halved cherry tomatoes or diced regular tomatoes
Sliced carrots
Sliced cucumber
Sliced zucchini
Diced green peppers
Diced green onions

Seal container and refrigerate for 8 hours or overnight. Keeps very well.