Webb City Sentinel Column - 5/16/14

I’ve been busy unpacking boxes this week. Boxes and more boxes from Jarden, the folks who make Ball jars and lots of other food preservation items. This is the third year we’ve received a grant from them. The grant includes funding for us to hire food preservation experts to demonstrate how to “can it forward” or vacuum pack it forward. Those demonstrations will start in June.

The grant also includes lots of goodies that we can give away to our customers. So many goodies, in fact, that starting today we’ll have a drawing at every market for things like drinking cups that look like Ball jars with straws and lids, canning kits, recipe books, fresh herb keepers, dry herb jar sets, jar packs, lid packs, drink infusers, hot jar holders. There seems to be a new box of goodies coming in every day. What fun it will be to give it all away. So look for the small table in the center of the market with the banner overhead to sign up for the drawings. There’ll also be recipe cards and booklets on the table, free for the taking. We’re open from 11 to 2 on Fridays.

We’re coming into full season at the market. Tables are loaded with more and more different kinds of produce. Strawberries came into full harvest this week and hopefully will provide us with sweet bounty for a month or more. The first zucchini and squash came in from the high tunnels this week. John Pate will be at the market tomorrow with high tunnel tomatoes and cucumbers and several of our other growers have been bringing red and green tomatoes out of their tunnels.

Extension will demonstrate a sautéed kohlrabi recipe today. If you like broccoli, you’ll like kohlrabi. It’s a member of the cabbage family and quite alien-looking, but very tasty and nutritious. Extension demonstrated the same recipe on Tuesday and barely a kohlrabi could be found in the market by closing. Typical of our thoughtful vendors, the young woman selling at the Lee Family Farm stand made a point of visiting the cook to thank her.  (photo -  the kohlrabi is the round vegetable nestled in among the greens)

I encourage our growers to try new things, but for true success our customers have to try new things too. A simple cooking demonstration and tasting has added kohlrabi to the shopping list of many. I did a bit of trying myself this week. I was given two bundles of Chinese broccoli. Most of our Hmong growers plant it, but I’d never given it a try. I took it to Wednesday night fellowship, washed it, cut off a bit of the ends, sliced it horizontally about four times and steamed it until tender. That’s about three minutes of preparation and ten minutes of cooking. It was my first time to try it – and I took two helpings. My friend Pat Stinson was a huge fan, so she got the second bundle. It’s a mild green, the leaves are a bit stronger than the stem. It’s tasty and, of course being a dark green, full of nutrition.

Jon Skinner, the urban forester with the Missouri Department of Conservation, is at the market today. He’ll be available to answer any tree questions, but is focusing on watering and mulching trees for summer heat. Yes, summer heat is just around the corner and trees are a lifetime investment. Jon will tell you how to protect that investment without spending your life savings on water.

Bill Adkins is playing music from the 60’s and 70’s today. Granny Shaffers at the Market is serving spinach/strawberry salad and chicken salad sandwiches. King’s Kettle Corn will have flavored popcorn, candied nuts and funnel cakes both today and tomorrow.

Tomorrow the market is open from 9 to noon. Cooking for a Cause, which is served till 11, benefits the Ronald McDonald House. Our musician will be Robert Scott Bruce from Indianapolis. Robert swings by once or twice a year on his Midwest tour to share his amazing repertoire with us. Tomorrow he will be doing world folk and classical music, but in the past he’s done everything from Renaissance music to Simon and Garfunkel to Klingon opera. He’ll take a break at 10:15 when the cast of the Andrews Brothers perform “Slow Boat to China” and “Accentuate the Positive. The musical takes the stage at Joplin Little Theatre on May 28.

Carolyn Smith will demonstrate how to make kale chips tomorrow. People rave about these and you’ll have a chance to sample them to see if you want to add this super-food to your menu at home. We still have a great selection of kale and other greens like Swiss chard, mustard greens and spinach.

On Tuesday, we’ll be open from 4 to 6 pm, and Rob Pommert will play his gentle music ranging from popular music to classical and jazz guitar. Carroll Lumen returns with his pork, pecans and eggs. Dogs on the Roll will serve hot dogs, chili dogs and Frito pies.

We’ve welcomed two new volunteers to the market this month – Dan Sellers of Webb City and Susan Moser of Joplin. The more the merrier so if you’d like to spend a couple of hours a month helping out or a few hours a week, just drop by the information table.

Every season of the market has something special to offer but we’re coming into the season that seems to offer the most. Don’t miss it!

Tomorrow (Tuesday) at the Market - Strawberries!

It’s finally full blown strawberry season!  The market is expecting hundreds of quarts of strawberries tomorrow (The Webb City Farmers Market is open from 4 to 6 pm Tuesday in the pavilion at the South Main Street entrance to King Jack Park.) 

The market will be loaded with fresh local spring produce like strawberries, asparagus, kohlrabi (more on that below), spring greens, beets, radishes, green onions, cut herbs, broccoli and more.  Two more farms make their first 2014 appearance on Tuesday – Kenney Family Farms of Stockton with strawberries and Rocky Horse Ranch, of Rocky Comfort, with broccoli, greens, strawberries and asparagus.  There will be lots of herb and vegetable plants, flowers and hanging baskets, baked goods, all-natural beef, chicken and lamb, honey, energy bars, kettle corn, flavored popcorn and candied pecans, as well.   

Dogs on the Roll will serve hot dogs, chili dogs, chili cheese dogs and Frito pie.  Ten percent of their sales go to Golden Paws Animal Rescue Shelter.  Bill Adkins of Bella Vista plays popular music from the 60’s and 70’s from 4 to 6.

Now about that kohlrabi – University of Missouri Extension nutrition program associate Lindsey Supplee will demonstrate recipes featuring kohlrabi at Tuesday’s market.  Kohlrabi is a member of the cabbage family and with its like green bulb topped by large leaves looks a bit alien but it’s a big seller once people sample it.  In fact, the last time Extension used it in a cooking demonstration it sold out.

Webb City Sentinel column 5-10-14

It’s another big weekend at the market – especially for our plant folks because it’s Mother’s Day weekend. That’s usually their biggest weekend of the year and rightfully so. The plants at the market are amazing and would make terrific presents for anyone who appreciates beauty. The hanging baskets are show stoppers. The handcrafted planters by Fairhaven are charming. Joe and Carrol always bring small planters this weekend for small children with small budgets. And, of course, they also have the large planters for us big kids to buy our moms.

We’ll also have vegetable and flowering bedding plants. Fredrickson Farms has geraniums, lantana and Gerber daisies. Flagers has an array plants for your flower beds. And the tomato plant selection is huge with Fredrickson, Flager and Green’s Greenhouse having dozens of varieties of hybrids and heirlooms in sizes from just right to plant to potted plants with tomatoes already on them. Fredrickson even has tomatoes plants, called Tumbling Toms, in hanging baskets.

We’ll have lots of plants on Friday and Saturday, but let’s take what else we have one day at a time.

Today, Marlee’s Creamery is back with their raw milk. They’ve been having trouble with their truck, but think they’ve finally got it under control. Speaking of Marlee’s, what a treat it was last Friday when Mark Robinson, the dad of the operation, appeared at the market. Mark was seriously injured last month when he was hit in the head by a softball. His recovery, thus far, has been nothing short of miraculous and it was so good to see him walking, talking, hugging and smiling. 

PT Gardens is making a rare Friday visit today with their flavored salts and sugars – bacon salt, dragonsbreath salt, vanilla sugar, French fry salt, just to name a few. If you like it spicy be sure to try their hot sauces, too. Probably some Mother’s Day present possibilities there, too. 

Another nice gift would be Rosemary McCulley’s handmade vanilla extract. At $12 a bottle it’s a real vanilla bargain. 

Terrell Creek will be at the market today with their award-winning goat cheese.

Mohaska Farmhouse will be at the market today and tomorrow with their artisan breads and pizza kits.

And, of course, every market day we’re loaded with local produce. The high tunnel strawberries are coming in – I should have bought more for Wednesday night fellowship this week. Some folks made the mistake of getting dessert after they ate. They got dessert, but there were no strawberries to be had. There was not a scrap left of the spinach/strawberry salad either. I’ll print the recipe below. Except for the dressing, it is completely market based – and delicious. King’s Kettle Corn will be at the market today, but not tomorrow, and you’ll need one of their products for the recipe. Very mysterious...

Music today is by Some Strings Attached. They’ll be playing a little gospel, a little bluegrass and anything else that strikes their fancy. Granny Shaffers at the Market will have bierocks, side salad, strawberry-spinach salad and chicken salad sandwiches.

Tomorrow Hawthorne Old Time Music plays music from the civil war and other heritage American tunes. In keeping with the heritage theme, Apple Road Farms is bringing lamb’s quarter tomorrow, along with their usual eggs, cut herbs and vegetable plants. Lamb’s quarter is a native plant harvested here since prehistoric times and a common dish in the last century. Lately it’s been making its way back t the table because of its flavor, which is similar to other dark greens like kale and collards, and its nutrition. A single one-ounce serving contains 12 calories and one-third of your daily Vitamin C requirement and two-thirds of your Vitamin A requirement. It can be eaten cooked or raw and Apple Road will have recipes available.

Tomorrow is our monthly Art Market and many of our favorite artists will be there with jewelry, glasswork, metal work, note cards, painted signs and books.

Cooking for a Cause benefits the Ozark Gateway Audubon Society. It’s served till 11.

Next Tuesday, we’ll have our hotdogs with various fixin’s and Frito pie for supper (remember we’re open on Tuesdays from 4 to 6 pm). Bill Adkins is playing. On both Tuesday and Friday next week, Extension will be demonstrating a kohlrabi side dish. This vegetable is in good supply right now but will be gone before you know it, not to return until fall. You’ll be surprised what a treat it is, raw or cooked.

Here’s that recipe with the mysterious King’s Kettle Corn ingredient:

Spinach/Strawberry Salad

About 6 cups of spinach leaves, washed and torn into bite sized pieces

1 pint of fresh strawberries, hulled and quartered or sliced

1/4 cup thinly sliced red onions (or this time of year, use the lovely spring onions)

1/4 cup crumbled feta or chevre cheese (don’t forget, Terrell Creek is only at the market on Fridays!)

3 – 4 tablespoons of raspberry-poppy seed dressing (recipe below)

1/2 cup candied pecan pieces, chopped (that’s the surprise ingredient from King’s Kettle Corn)

In a large bowl, toss the spinach, most of the strawberries, onion and half cheese with the dressing. Sprinkle with pecans and the rest of the cheese and strawberries.

Raspberry-poppy seed dressing 

1/4 cup grated/minced onion or spring onions

1/2 cup raspberry vinegar or raspberry balsamic vinegar

1/4 to 1/2 cup sugar, to taste

1 teaspoon dry mustard

1 teaspoon salt

1/2 cup olive oil

1/2 cup vegetable oil

1 1/2 cup poppy seeds

Can you tell I like the cheese?

Mix together thoroughly all ingredients except oils. Whip in oils until well combined. Dressing will keep several weeks in the refrigerator.

Webb City Sentinel column - 5-2-14

We have so much going on at the market today and tomorrow that it almost makes my head spin. Today we’re open from 11 to 2. Mohaska Farmhouse returns to the market for the first time this year. Mohaska began life at the market as Redings Mill Bread Company. After selling at the market for a number of years, they bought a storefront on South Main in Joplin and became Mohaska, a wonderful restaurant featuring local foods and their own artisan breads baked in a wood-fired brick oven. Owner/baker Jamey Smith is super excited about coming back to the market because a) he loves the market and b) he has a cool new product – pizza kits. The “kit” includes his own handcrafted organic pizza crust, sauce and cheese. You buy the meats and veggies at the market to make your own super fresh, original pizza. Now that I think about it, I’m pretty excited too!  And, of course, I’m looking forward to his breads, as well.

Baker Jamey Smith back when the market was his only store.

But wait, there’s more!  Terrell Creek will be at the market today with their award-winning cheese and... two baby goats!  They’re bringing the goats at our request because we’re pretty sure the 120 kindergarteners visiting today will be pumped about meeting them. The children from the Bess Truman Center in Oronogo will arrive today at 11:30 to meet the goats, learn about the market, farming and plants, hear the music and do a scavenger hunt. Amos Apiaries will have their demonstration bee hive at the market today as well.  We love kids at the market and we love them knowing where their food comes from.

And they’ll be learning from the experts. Patrick Byers and Nashon Bishop, with University of Missouri Extension and Lincoln University Cooperative Extension, will be at the market to tell the kids about plants, and coincidentally to answer your plant questions too. They plan to be at the market once a month to interact with our customers and farmers, so bring your plant questions today.

The Plainsfolk will play traditional music, with an Irish flair. Granny Shaffers at the Market will serve bierocks, side salad, chicken salad sandwiches, and spinach salad.

Oh, and by the way, both today and tomorrow we’ll have a ton of spring produce, plus baked goods, energy bars, herb plants, hanging baskets, vegetable and bedding plants, handcrafted wooden planters, honey, raw milk, freshly roasted coffee beans, and farm fresh eggs. I’m pretty sure it’s worth your while to come by between 11 and 2 today.

But wait, there’s more on Saturday! Because it’s our Let’s Plant a Garden Day when every child receives a free tomato plant and instructions on how to plant and care for it. Tim and Violet Green of Green’s Greenhouse and Gardens have grown the healthy sturdy plants, as they do for the market every year.

Another treat for the kids on Saturday is the music of Marshall Mitchell. Marshall can entertain any age with his original western style music, but he just loves playing for kids and they love listening and dancing to his music.

For the adults in the crowd, we have Courtney Stultz, whose web site www.lphjkitchen.com focuses on “Cooking with Love, Patience, Hope and Joy”, will demonstrate Mean Green Breakfast Scramble featuring market eggs, greens and herbs.

Cooking for a Cause benefits Fisher House where the families of veteran stay while their loved one receives treatment at the St. Louis VA Medical Center. Biscuits and gravy, sausage and farm fresh eggs cooked to order are served from 9 to 11 by volunteers from the Webb City chapter of the Order of the Eastern Star.

The market is open on Saturdays from 9 to noon and the breakfast and music is from 9 to 11.

On Tuesday (remember our new hours – 4 to 6 pm) Bill Adkins returns to the market stage. We’re been thoroughly enjoying our hotdog meals, plain, with chili, and chili-cheese, plus Frito pies. And for dessert, it’s hard to choose. Cookies or cinnamon rolls from Harmony Hill or kettle corn or roasted nuts from King’s?  My theory is, why choose?  Let’s try it all!  

Next Wednesday we start the Kids Community Garden in earnest. We’ll be planting the tomato plants from 3 to 4 and meeting at 3 every Wednesday afternoon through June. The garden is open to any child in middle school or older, though they don’t actually have to be a Webb City student. Younger children may join in if accompanied by an older sibling or parent who will supervise them. And adults are welcome to help as well.

Webb City Sentinel column - 4-25-14

Frank Reiter demos this pork recipe Saturday!  Yum!

We have a couple of new things about the market this year that need your support. The first is the new hours for Tuesdays. The Tuesday market has, for several years, been our quietest market of the week. And by quietest, I mean least profitable for our vendors. While we’re certainly not all about profit, we have to generate enough sales to make it worth our vendors while to come on Tuesdays. So this year we decided to move the Tuesday hours from lunchtime to supper. We’re open from 4 to 6 pm when we hope pretty much everyone can come – school employees, factory employees, bankers. All the folks with day jobs can come to the market at 5 or shortly after and still expect to see a loaded market. And so can everyone else who has more flexible time. 

But for these hours to succeed, you have to show up!  So put the Tuesday market on your calendar. Stop by for a hot dog or Frito pie from Dogs on the Roll. Ten percent of their sales go to Golden Paws Animal Rescue. Now how appropriate is that?  We have music, we have loads of produce, plants. honey and other good things.

The second new thing is our effort to start a matching program for our food stamp customers. All across the country similar program have met success but they are usually funded by a local hospital or foundation. We haven’t found such an angel here but we have found a way to fund it through many angels – that would be those of us who order on-line through Amazon.com. And it doesn’t cost any of us a thing. Just SMILE when you place your order. Instead of going to Amazon.com, go to their charitable support page – smile.amazon.com. It has exactly the same products and the same prices but 5% of your qualified purchases go to the charity of your choice. Obviously we hope that will be the market, which is among the choices, but frankly if you have another pet project, don’t miss the opportunity to support them.

We have not received our first deposit from smile.amazon yet – that’s due in mid-May - but we hope to fund that matching program in this completely new way. (Wouldn’t we all be surprised if the market led the way in finding a new way to make life better? Well, maybe not too surprised.)  

Depending on the funds generated, food stamp customers will receive extra tokens when they buy their regular food stamp tokens at the market. These extra tokens will be used to purchase fresh produce, milk and meat. We’re very excited to finally find a way to implement this program – it increases the amount of healthy foods our neighbors in need eat, it increases our farmers and ranchers sales and it makes us happy at no expense!  Does it get any better than that?  Just go to smile.amazon.com to sign up.

I’m going to slip in a third thing right here – which is that the Sentinel is doing a promotion – you get a $5 cash market token with each new subscription.  It’s a great time to sign up family and friends and you can do it right at the market information table any time we’re open.

We have a ton of good things happening at the market. Today we celebrate, with regret, the retirement of Bert and Daffol Ott from the market. At 10:55, if we can drag Bert away from giving Black Forest samples, we’ll present them with a card signed by many of their customers and a poster with photos of their time at the market. Today is their last day at the market but they will continue to take orders for pickup at their bakery just south of Carthage through June. To order, call 417 325-7506.

Next week we expect to have new bakers, Harmony Hill, on Tuesday and Friday. They won’t replace Black Forest, I’m not sure anyone could do that, but I plan to console myself with cinnamon rolls and half moon pies. It’s hard to beat the baking of Mennonites. It’s going to kill my waistline!

Granny Shaffers at the Market is serving lunch today. The Loose Notes perform. We’ll have loads of plants, hanging baskets, bedding and vegetable plans, and herbs today and tomorrow. The farms are bringing in loads of spring produce.

Tomorrow blogger Frank Reiter, of Frank About Food, demonstrates coffee crusted pork loin on a bed of cooked greens topped with mango chutney. We also welcome a new vendor, Danna Brennoerder with Odd Duck Soaps. Her specialty is handmade soap with all natural ingredients and essential oils. She also makes washcloths and rugs with repurposed fabric.

Hazel’s Bakery is at the market tomorrow. Note to kids of all ages – Kings Kettle Corn is adding funnel cakes to their menu on Saturdays.

Cooking for a Cause benefits the Friends of the Webb City Library tomorrow. Breakfast is served from 9 to 11. Come enjoy a wonderful breakfast and support a great cause (disclosure – I’m president of the Friends this year and delighted to be part of such an important community asset.).

Mark Barger will play Native American flutes during breakfast.

Next Tuesday – remember it’s from 4 to 6 and you’re coming, right? – features local favorites Gospel Strings on the market stage. Come join us!