Sign In | Create an Account | Welcome, . My Account | Logout | Subscribe | Submit News | Contact Us | Home RSS
 
 
 

Going to market

August 7, 2013
By Pat Jensen , Marshall Independent

On the third of July, yours truly could be found at the farmers market at Central Park in Cottonwood. It was my first experience as a vendor. Prior to the event, I had to gather up some necessary items ... a sturdy table, chair, ice chests, some cash. Also made a couple of colorful signs.

I chose to prepare two food items - horseradish pickles and a frozen confection similar to a pudding pop. Quite the combination.

In order to keep the pickles chilled and the Cool Pops frozen, I used some heavy-duty coolers and lots of ice. The food kept well.

Despite the 80-degree plus temps and the sun beating down, everyone seemed to be having a good time. I saw many smiling faces.

The band, The Pickled Beats, provided some great music. Lots of feet were tapping, including my own.

Did I mention that a supper was also served? The Hitching Post provided pulled pork sandwiches. Yum!

As the weeks go by, I'll continue to join the other vendors at the weekly market - from 4:30-6:30 p.m. Wednesdays. Each time, I'll offer something different than the week before.

If you're looking for fresh veggies, honey, baked goods, craft items ... be sure to visit the market. All the vendors look forward to seeing you.

Add some color to your plate

CUCUMBER SALAD

1 sm. pkg. lime Jell-O

1 med. cucumber, chopped fine

scant tablespoon white vinegar

1 tsp. grated onion

1/2 tsp. salt

1/2 cup salad dressing (Miracle Whip)

dash seasoned pepper

Dissolve Jell-O in 1 cup boiling water. Refrigerate. When begins to thicken, add the remaining ingredients, mixing well. Transfer mixture to a serving bowl. Cover and chill until firm.

Note: May be made in loaf pan, sliced and served on lettuce leaf.

WHITE BEAN AND OLIVE SALAD

4 cups spinach leaves, coarsely chopped

1 (15 oz.) can Cannellini beans, rinsed and drained

1 cup halved cherry tomatoes

1 can (2.25 oz.) sliced ripe olives, drained

1/2 tsp. lemon juice

dash or two of garlic powder, optional

Combine all ingredients; tossing until blended. Refrigerate until serving.

Yield: 4 servings.

Note: Best served shortly after preparing, as the spinach wilts quickly.

Always satisfying

ROUND STEAK MEAL

1-1/2 to 2 lbs. round steak

1 envelope onion soup mix

3-4 med. carrots, quartered

2-3 ribs celery, cut into sticks

3-4 med. potatoes, halved

2-3 T. margarine

1/2 tsp. salt

pepper, to taste

Tear off 2-1/2 foot length of 18-inch wide foil. Place foil on a large baking sheet. Spray center area of foil with cooking spray. Place meat in center; sprinkle with soup mix. Cover with vegetables. Dot with margarine and season with salt and pepper. Fold foil over and seal securely to hold in juices. Bake in a 350 degree oven, for 2 to 2-1/2 hours. Yield: 4-6 servings.

The kids love these

DISAPPEARING BARS

1 stick margarine

1 (15.25 oz.) pkg. yellow cake mix

1-1/2 cups chocolate chips

2-1/4 cups Rice Krispies cereal

3 cups min. marshmallows

1 can sweetened cond. milk

Melt margarine and then combine with dry cake mix. Mix well. Press into a greased jelly roll pan (10x15). Sprinkle chocolate chips, cereal and marshmallows over the base. Drizzle sweetened cond. milk over the top.

Bake at 350 for 15 to 18 min.

Just a thought: A good way to start each day is with your face and your eggs sunny-side up.

 
 

 

I am looking for:
in:
News, Blogs & Events Web