tag:blogger.com,1999:blog-72715503461783490682024-03-05T11:19:28.792-05:00Welcome to the Smithfield Farmers Market!Smithfield Farmers Markethttp://www.blogger.com/profile/12466473404827285769noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-7271550346178349068.post-57325953972230152782012-04-12T18:00:00.002-04:002012-04-12T18:12:58.717-04:00Buy Local = Buy Happiness<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwY1pgyfJ6OzMTVtlYy7hBmSFt8G-rFYQmDVlzmuACxUhdFZeJ-xPjjS2tEVCqM0mAZvQXgn8jAMrPA7UdvSihD4qsS4CLozJtUYlhyn1ZyELssjUcAjnJgkK7DDGVw-8KEv0PEbVzmkYf/s1600/564634_382443138453784_180368861994547_1171145_361291529_n.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 280px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwY1pgyfJ6OzMTVtlYy7hBmSFt8G-rFYQmDVlzmuACxUhdFZeJ-xPjjS2tEVCqM0mAZvQXgn8jAMrPA7UdvSihD4qsS4CLozJtUYlhyn1ZyELssjUcAjnJgkK7DDGVw-8KEv0PEbVzmkYf/s400/564634_382443138453784_180368861994547_1171145_361291529_n.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5730639764953785186" /></a><br /><div>We're proud to report that the Smithfield Farmers Market will be back in operation tomorrow! Our vendors have been excitedly preparing and are looking forward to seeing past customers and meeting new ones. The Market will be open on Fridays and Saturdays from 9:00 a.m. until 1:00 p.m. See you there!</div>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-65757050064955720592012-02-06T14:42:00.002-05:002012-02-06T14:53:33.680-05:002012 Season Coming Soon!<span >We're gearing up for the second season of the Smithfield Farmers Market. For information on the 2012 season, please c<span style="line-height: 14px; background-color: rgb(255, 255, 255); ">ontact Laura Crumpler at 919-934-2148 or lcrumpler-parks@ncrrbiz.com. What are you most looking forward to when the market reopens on April 13?</span></span>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-69987050229740606282011-10-13T13:30:00.008-04:002011-10-13T14:10:08.207-04:00Fall has arrived in North Carolina!<span class="Apple-style-span">First, I want to apologize for our absence from the blog -- it's been a busy month around here, and the blog has taken a back seat, but we're back today and hope to make up for the absence with an extended post! Oh, and I can give you all the exclusive news that the Farmers Market will reopen for the 2012 season on April 13!</span><div><span class="Apple-style-span"><br /></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGuUDXMXpUp0d-QBXF_XhFONW9RiqlOJjAgEnTS-xow3nG4Iptm7v9s4R1gdNMO1ErY2YV4jx2zy0-dem9KgJ_YJbcwUHn6EjeerTnGnQePUs4h4HbvuvUE5u14Smbiyz9jUUWCnkz6OLT/s320/leaves.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 247px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5663033225520252498" /><div><span class="Apple-style-span">Officially, my favorite season is Spring, but each year I find myself more ap</span><span class="Apple-style-span" style="font-family: arial; ">preciative of Fall, and the distance between the two seasons gets shorter. After hot and sticky North Carolina summers, those first cool and crisp days of Fall are a delight! I don't know about you all, but I've been sleeping with my windo</span><span class="Apple-style-span" style="font-family: arial; ">ws open for the past month and actually using my down comforter, and it's heavenly! Other than the change in climate, for me Fall is a time for college football, baseball, the State Fair, and changing leaves. Speaking of changing leaves, I <a href="http://www.visitnc.com/journeys/articles/fall-color-l-fall-fishing/1/2011-fall-color-reports">read</a> yesterday that this year's colors are "among the most beau</span><span class="Apple-style-span" style="font-family: arial; ">tiful in recent years."</span></div><div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">But you can't talk about Fall without talking about the food -- my fav</span><span class="Apple-style-span" style="font-family: arial; ">orites are pumpkins and apples, especially of the Honeycrisp variety! So today, I'm going to share two recipes with you. The first is a Pumpkin Torte, which has replaced our traditional Pumpkin Pies at Thanksgiving. It is delicious and impressive -- your guests will think that you were in the kitchen for hours! The second recipe is fo</span><span class="Apple-style-span" style="font-family: arial; ">r Baked Apples, cooked in a crock pot, which is certain to become a staple in your household's menu.</span></div></div><div><span class="Apple-style-span"><br /></span></div><div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8s7HYvC32TS5OJ5Zzu6Rs33CCqF02cSjCc2ZojckLwK-nkXAl22UK1vDOVsW79clC9S7IizNrEHHSnow-X2HFMIKUBa-0hgWj28K4BZ5HtavO6eBhw1f19yeWnRS6rQFkJRGf-ddL5uT/s320/pumpkincake.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5663038633271633474" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 300px; height: 300px; " /><div><b><span class="Apple-style-span">Pumpkin Torte</span></b></div><div><span class="Apple-style-span"><br />1 package (18-1/4 ounces) yellow cake mix</span></div></div><div><div><span class="Apple-style-span">2 cups pureed pumpkin (or canned), divided</span></div><div><span class="Apple-style-span">1/2 cup milk</span></div><div><span class="Apple-style-span">4 eggs</span></div><div><span class="Apple-style-span">1/3 cup canola oil</span></div><div><span class="Apple-style-span">1-1/2 teaspoons pumpkin pie spice, divided</span></div><div><span class="Apple-style-span">8 ounces cream cheese, softened</span></div><div><span class="Apple-style-span">1 cup confectioners' sugar</span></div><div><span class="Apple-style-span">16 ounces frozen whipped topping, thawed</span></div><div><span class="Apple-style-span">1/4 cup caramel ice cream topping</span></div><div><span class="Apple-style-span">1/3 cup chopped pecans, toasted</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">In a large bowl, combine the cake mix, 1 cup pumpkin, milk, eggs, oil and 1 teaspoon pumpkin pie spice; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into two greased and floured 9-in. round baking pans.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Bake at 350° for 2</span><span class="Apple-style-span" style="font-family: arial; ">5-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">In a large bowl, beat the cream cheese until light and fluffy. Add the confectioners' sugar, and remaining pumpkin and pumpkin pie spice; beat until smooth. Fold in whipped topping.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with a fourth of the filling. Repeat layers three times. Drizzle with caramel topping; sprinkle with pecans.</span></div></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><br /></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKvz0ZIjB26z4hCtHxGw3F5N8fnG8CVF1t5rHXDkOKQywSdCkuOy4zs3fn_w3diW9OtkXcHRLq8phYQADkQAJ-K-1w3esvxfPdohh6Y9yVebvX4G9vX-LVgvBKcdjC5f6HFK8WdiKqq7b/s320/bakedapples.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5663039002791640514" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 214px; height: 320px; " /><div><b><span class="Apple-style-span">Baked Apples</span></b></div><div><span class="Apple-style-span"><br /></span></div><div><div><span class="Apple-style-span">1/4 cup brown sugar</span></div><div><span class="Apple-style-span">1/4 cup walnuts, chopped</span></div><div><span class="Apple-style-span">2 tablespoons trans-fat free margarine</span></div><div><span class="Apple-style-span">1 teaspoon cinnamon</span></div><div><span class="Apple-style-span">6 Gala or Macintosh apples, cored</span></div><div><span class="Apple-style-span">1/2 cup apple juice or apple cider</span></div><div><span class="Apple-style-span">2 tablespoons orange liqeur (optional)</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Preheat a large crock-pot on high heat and preset it for 3 hours. In a large bowl, mix brown sugar, walnuts, margarine, and cinnamon. Fill the apples with the filling and place them in the crock-pot. Pour in the apple juice or cider and the liquor, if using. Cover and cook 2 1/2 to 3 hours on high heat until the apples are soft and begin to collapse.</span></div></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; background-color: rgb(255, 255, 255); "><br /></span></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; background-color: rgb(255, 255, 255); ">Enjoy! As always, please send recipes you would like to share to <a href="mailto:smithfieldfarmersmarketrecipes@gmail.com" style="text-decoration: none; color: rgb(153, 51, 51); ">smithfieldfarmersmarketrecipes@gmail.com</a>.</span></span></div>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-7272440215156960012011-09-10T10:18:00.004-04:002011-09-10T10:27:01.401-04:00Spinach Salad with Peaches and Pecans<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGhKQWG8hgiL9fdut7ivX3Fn1sYjJxtFO8qqHsD1Ch4CSJKHWDa4aG5BOq1F07UiJ8Qjwy2VEHfpZar0ZKPuV2Ky8AwgNoQflt0QDNGiyaXM3bnTYYAsMaD_pS_haiArzZsaECH335sQc/s1600/spinachpeach.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCGhKQWG8hgiL9fdut7ivX3Fn1sYjJxtFO8qqHsD1Ch4CSJKHWDa4aG5BOq1F07UiJ8Qjwy2VEHfpZar0ZKPuV2Ky8AwgNoQflt0QDNGiyaXM3bnTYYAsMaD_pS_haiArzZsaECH335sQc/s200/spinachpeach.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5650737280160234146" /></a><span class="Apple-style-span" >It doesn't get much more Southern than peaches and pecans! Make a meal of it by adding grilled chicken. Whatever you do, make sure to add this to your menu while locally grown peaches are still available!</span><div><span class="Apple-style-span" ><br /></span></div><div><div><span class="Apple-style-span" >3/4 cup pecans</span></div><div><span class="Apple-style-span" >2 ripe peaches</span></div><div><span class="Apple-style-span" >4 cups baby spinach, rinsed and dried</span></div><div><span class="Apple-style-span" >1/4 cup poppyseed salad dressing</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Preheat oven to 350 degrees. Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" >Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing until evenly coated, adding a little additional dressing, if necessary.</span></div></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-size: 15px; line-height: 20px; background-color: rgb(255, 255, 255); " >Enjoy! As always, please send recipes you would like to share to <a href="mailto:smithfieldfarmersmarketrecipes@gmail.com" style="text-decoration: none; color: rgb(153, 51, 51); ">smithfieldfarmersmarketrecipes@gmail.com</a>.</span></div>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-80237710210091375002011-08-25T14:35:00.003-04:002011-08-25T14:38:36.200-04:00Closed Saturday, August 27<div style="text-align: left;"><span class="Apple-style-span" >The Smithfield Farmers Market will unfortunately be closed on Saturday, August 27 due to Hurricane Irene. The market will be open on Friday, August 26. We appreciate all of your support and hope that everyone stays safe this weekend!</span></div>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-18759222567275019632011-08-22T14:44:00.009-04:002011-08-22T15:31:01.532-04:00You Don't Have to Eat Like a Rabbit to Get Your Vegetables!<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-P9VYrJ6pG7n5fHF45HgIvZWRZdLjYEg5q7_rtRQ3zvpcZNhleBVYGjsGx-nPZyWEHXCvk0d3GEPhO-oRivxIGttOp7b25Xul4LaIXSFEdXxbB7PuLzBE8Yv12YnQNAJDRnw9sL9q11Cm/s1600/Rabbit_eating_carrot.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 132px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5643758254685436578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-P9VYrJ6pG7n5fHF45HgIvZWRZdLjYEg5q7_rtRQ3zvpcZNhleBVYGjsGx-nPZyWEHXCvk0d3GEPhO-oRivxIGttOp7b25Xul4LaIXSFEdXxbB7PuLzBE8Yv12YnQNAJDRnw9sL9q11Cm/s200/Rabbit_eating_carrot.jpg" /></a><div><span class="Apple-style-span" >For many home cooks, it can seem difficult to incorporate the recommended daily servings of vegetables into meals without preparing the same old, boring foods. And you don't have to eat like a rabbit either! </span>
<br />
<br /><div><span class="Apple-style-span" >Here are some simple ways to freshen up the food you already eat by adding vegetables to every meal of the day:</span></div><div>
<br /></div><div><div><b><span class="Apple-style-span" >Breakfast</span></b></div><div><ul><li><span class="Apple-style-span" >In a bit of olive oil, sauté onions, peppers, zucchini and garlic for a few minutes and then add your eggs or tofu and spinach leaves for a healthier scramble.</span></li><li><span class="Apple-style-span" >Add cubed pumpkin or butternut squash to your morning hot cereal. Pureed pumpkin is fine as well. Sprinkle with nuts, seeds and cinnamon.</span></li><li><span class="Apple-style-span" >Add a handful of leafy greens to your morning smoothie.</span></li><li><span class="Apple-style-span" >Cooked chopped kale, peppers and onions in some water in a saucepan and after it's softened, crack an egg in the center. Cover to poach the egg until it is done to your liking.</span></li><li><span class="Apple-style-span" >Add shredded zucchini to your next muffin recipe.</span></li><li><span class="Apple-style-span" >Add pureed pumpkin or other winter squash to your pancake batter in lieu of some of the fat. Less fat, more veggies!</span></li></ul></div><div>
<br /></div><div><b><span class="Apple-style-span" >Lunch</span></b></div><div><ul><li><span class="Apple-style-span" >On your next sandwich or wrap, add some grated carrots and zucchini, sprouts and lettuce. All of them, not just one of them.</span></li><li><span class="Apple-style-span" >Add pureed peas to your next guacamole recipe.</span></li><li><span class="Apple-style-span" >Steam the stems of the broccoli, puree and add to hummus to guacamole. Brocomoli!</span></li><li><span class="Apple-style-span" >Add grated carrots and slices of cooked butternut squash to your next grilled-cheese sandwich.</span></li><li><span class="Apple-style-span" >Add minced red peppers, celery, red onion and shredded carrots to your next tuna salad recipe.</span></li><li><span class="Apple-style-span" >A big green salad for lunch is an easy way to add more veggies to your life. Go light on the high-fat salad dressing.</span></li><li><span class="Apple-style-span" >Add some spinach leaves to your homemade hummus or place store-bought hummus in your blender and add spinach leaves yourself.</span></li></ul></div><div>
<br /></div><div><b><span class="Apple-style-span" >Snacks</span></b></div><div><ul><li><span class="Apple-style-span" style="font-family: arial; ">For a snack try sliced jicama with salsa. Also good is jicama rubbed with lime juice and sprinkled with chili powder.</span></li><li><span class="Apple-style-span" >On Sundays and Wednesdays, you and your kids, if you have them, slice/chop carrots, celery, cauliflower, broccoli and any and all other seasonal vegetables. If they're easy to grab, you'll eat them!</span></li></ul></div><div>
<br /></div><div><b><span class="Apple-style-span" >Dinner</span></b></div><div><ul><li><span class="Apple-style-span" >Start your meal with veggie slices as an appetizer. Try cutting the carrot sticks into little rounds instead of slices, red peppers into squares, etc. It's a fun little change that kids especially like. Serve with your favorite dip if you like.</span></li><li><span class="Apple-style-span" >Try to have half of your dinner plate as veggies; some cooked, some raw.</span></li><li><span class="Apple-style-span" >Marinara sauce used for pasta or pizza is an easy way to add more veggies -- shredded zucchini, finely chopped broccoli, chopped spinach leaves, red peppers, onions and garlic. Yum!</span></li><li><span class="Apple-style-span" >Add peas, chopped broccoli, and grated carrots to your next macaroni and cheese recipe.</span></li><li><span class="Apple-style-span" >A meat loaf is an easy way to add more veggies to your life. Finely chop and add red pepper, onions, celery, carrots and any other favorite veggie.</span></li><li><span class="Apple-style-span" >Next time you make a pot roast or stew think: Veggies and Pot Roast, not Pot Roast and veggies. Ditto for stews-heavy on the veggies, light on the meat.</span></li></ul><div><span class="Apple-style-span" >As always, please send recipes you would like to share to <a href="mailto:smithfieldfarmersmarketrecipes@gmail.com">smithfieldfarmersmarketrecipes@gmail.com</a>.</span></div></div></div></div></div>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-17423511136472853372011-08-10T11:03:00.003-04:002011-08-10T11:08:49.801-04:00Smithfield Farmers Market Celebrates National Farmers Market Week<div><span class="Apple-style-span" >Every day this summer, communities are converging to celebrate a simple miracle: farmers, as stewards of rural America, coming together to share a harvest that’s feeding local families. The result? More viable regional economies; increased access to fresh, nutritious food; and stronger social networks that help keep communities strong. </span></div><div><span class="Apple-style-span" >
<br /></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zt2e6kEMbzk16xBZRFrNLiFNwenfCnVsof3luwi-XPlWFDM5pmfadiabnzaJzaUKm2mnNItCpNi7aR6RH2dGMkuGpuBF0gNzNJjE8QO5VPRJgmcq1Bjl47D7taZG07Mfpun4SYDXCPUS/s320/FarmersMarket.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 314px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5639244122023903794" /><div><span class="Apple-style-span" >United States Secretary of Agriculture Tom Vilsack has proclaimed August 7-13, 2011 as National Farmers Market Week. This year marks the 12th annual National Farmers Market Week. Since 2000, the number of farmers markets has grown 150%, from 2,863 markets to 7,175 in 2011. These numbers continue to rise as farmers markets become fresh food mainstays for shoppers across all socio-economic, political, and ethnic ranges. Farmers markets bolster local economies, improve community health, and bring diverse groups of people together through a shared social space. North Carolina is home to 217 farmers markets.</span></div><div><span class="Apple-style-span" >
<br /></span></div><div><span class="Apple-style-span" >In its first year of operation, the Smithfield Farmers Market currently has 20 farmers selling a wide variety of products, including sweet potatoes, melons, peaches, corn, eggs, beans and value added products such as soaps, jams and jellies. In the past four months, the Smithfield Farmers Market has generated $20,000 for these local producers, a valuable economic boost for the region. </span></div><div><span class="Apple-style-span" >
<br /></span></div><div><span class="Apple-style-span" > “The farmers market has had a great first season,” states Laura Crumpler, Market Manager. “The committee is pleased with the market’s success and discussions about what can be improved for next year have already begun.”</span></div><div><span class="Apple-style-span" >
<br /></span></div><div><span class="Apple-style-span" >“Farmers markets grow healthy farms, healthy people, and healthy communities” says Stacy Miller, Executive Director of the Farmers Market Coalition. “During a slow economic recovery, farmers markets are stand-out successes in delivering triple bottom line benefits while making entrepreneurship work in communities large and small. During Farmers Market Week, we invite everyone to celebrate their local farmers markets and enjoy fresh local food from America’s most innovative farmers.”</span></div><div>
<br /></div>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-7934440848789194422011-08-09T22:11:00.004-04:002011-08-09T22:24:57.222-04:00Top 10 Ways to Get Kids Involved in Healthy Cooking & Shopping<div><span class="Apple-style-span">Involving your kids in the kitchen enhances their appreciation and basic knowledge of different foods and good nutrition. You can teach them safe ways to handle food as well as simple cooking techniques. Plus, the time spent together is invaluable family time and encourages a lifetime of healthy eating.</span></div><div><span class="Apple-style-span">
<br /></span></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXo3tdY6C8bm2yxzgTEnA1seYA7OlUvKvX7W6Dpf3up4vZOSfd8EAqU9OvTpu8-YVKXfxn2AlyofgD5dAwY073wy9xUB22HipUWkrRp7R3rBTfzcBqXUdt7fLqsMwjd4tg9m1ksRm6FGTo/s200/kids-cooking-sl-0606-x.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 200px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5639046599224223986" /><div><span class="Apple-style-span">How Can Kids Help? </span></div><div><span class="Apple-style-span"> </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">10. <b>Mean Green Cleaning Machine.</b> Let them wash fruits and vegetables when preparing </span>for cooking or eating.</div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span"> </span></div><div><span class="Apple-style-span">9. <b>Pick A Peck!</b> When shopping, let them select a new fruit or vegetable to try … or several!</span></div><div><span class="Apple-style-span"> </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">8. <b>Make It Snappy!</b> Let them snap the green beans, snap peas, or break the florets from the broccoli or cauliflower.</span></div><div><span class="Apple-style-span"> </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">7. <b>I Spy.</b> Play “I Spy” when shopping for produce.</span></div><div><span class="Apple-style-span"> </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">6. <b>Tear It Up!</b> Let them tear the lettuce for salads and sandwiches.</span></div><div><span class="Apple-style-span"> </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">5. <b>Measure Up!</b> Let them measure the frozen vegetables before cooking them.</span></div><div><span class="Apple-style-span"> </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">4. <b>Peel & Slice.</b> Older children can peel and slice carrots, cucumbers, potatoes … the list goes on!</span></div><div><span class="Apple-style-span"> </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">3. <b>Stir & Spice.</b> Make applesauce from fresh apples. Let them help stir and add the cinnamon.</span></div><div><span class="Apple-style-span"> </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">2. <b>A Sprinkle A Day</b>… Let them sprinkle herbs or other seasonings onto vegetables.</span></div><div><span class="Apple-style-span"> </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span">1. <b>Monster Mash!</b> Pull out the potato masher! </span></div><div><span class="Apple-style-span">
<br /></span></div><div><span class="Apple-style-span"><span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; line-height: 20px; background-color: rgb(255, 255, 255); ">As always, please send recipes you would like to share to <a href="mailto:smithfieldfarmersmarketrecipes@gmail.com" style="text-decoration: none; color: rgb(153, 51, 51); ">smithfieldfarmersmarketrecipes@gmail.com</a>.</span></span></div>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-33661597516323091522011-08-03T14:12:00.006-04:002011-08-03T14:43:54.686-04:00August 3 is National Watermelon Day!<div style="text-align: left;"><span class="Apple-style-span" style="font-family: arial; ">If you need a reason to enjoy a slice of watermelon, today is National Watermelon Day! </span></div><div><div style="font-family: arial; "><b><br /></b></div><div style="font-family: arial; "><b>Did you know:</b></div><div><ul><li style="font-family: arial; ">At over 90 percent water, watermelon is a wise snack choice on hot days?</li></ul><ul><li style="font-family: arial; ">Watermelon is a nutritional powerhouse? It's an excellent source of Vitamin C, which<br />is a major antioxidant. It has a high beta carotene concentration, thus offering a fair amount of vitamin A. Both beta carotene with vitamin A help support good eyesight and prevent glaucoma.</li></ul><ul><li style="font-family: arial; ">Why the meat or pulp of watermelon is usually pink or red? Those colors indicate lycopene content, which is an antioxidant that may minimize cancer risks. Plus, watermelon offers abundant amounts of the minerals potassium and magnesium. Potassium is important for cardiovascular health and brain health and helps the kidneys eliminate kidney stone forming calcium as well as assists with the body's fluid retention.</li></ul></div><span class="Apple-style-span" style="font-family: arial; ">A fun fact about watermelon is about a half century ago, watermelons were round. This shape made them very hard to stack and they rolled around during the rough ride from farm to market. They were also soft. All the bumping and rolling made them crack and bruise. During this time, a plant bree</span><span class="Apple-style-span" ><div>A fun fact about watermelon is about half a century ago, </div><div>der named C. Fred Andrus set out to develop a better watermelon. He came up with the first sweet melon that could be stacked due to its oblong shape. This new breed of watermelon also resisted the most serious watermelon diseases of the day. According to the National Watermelon Promotion Board, there are more than 1,200 varieties of watermelon grown worldwide. </div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVLXqFZMlE3I8xE_kwyUMwm_W0qUyOoiL465IaR3PjVtTvvS10z6o2puq8DpdTqqJ_wgqMeNqXHqWt2sXQ9wYo8gX8bqsrzuD17XoBqZz4ZGfWZvUYXH2qdsDCrbtz5OJNK2FOgZ0XcT_o/s200/800_Juicy_watermelon_wallpaper.jpg" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 150px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5636701497348017362" /></div></span><span class="Apple-style-span" style="font-family: arial; ">Try a new twist on an old favorite with these ideas:</span></div><div><ul><li><span class="Apple-style-span" style="font-family: arial; ">Caramelize watermelon slices on the grill, then drizzle with honey, lime and a pinch of salt.</span></li><li><span class="Apple-style-span" style="font-family: arial; ">Pair with shrimp on a kabob.</span></li><li><span class="Apple-style-span" style="font-family: arial; ">Carve out a watermelon to use as a bowl. Fill with fruit salad.</span></li><li><span class="Apple-style-span" style="font-family: arial; ">Use watermelon in place of tomatoes in a citrus salsa.</span></li><li><span class="Apple-style-span" style="font-family: arial; ">Use its juice as a glaze on shrimp or pork.</span></li></ul></div><div><span class="Apple-style-span" >Of course, watermelon is also a crowd pleaser “as is.” Slice it up and you have an instant appetizer, side dish or dessert.</span></div><div><span class="Apple-style-span" ><br /></span></div><div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; ">Enjoy! As always, please send recipes you would like to share to <a href="mailto:smithfieldfarmersmarketrecipes@gmail.com" style="text-decoration: none; ">smithfieldfarmersmarketrecipes@gmail.com</a>.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20px; "><br /></span></div>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-84750478425989694642011-07-21T16:10:00.006-04:002011-07-21T16:22:27.774-04:00Grilled Jalapeño-Lime Corn on the CobLooking for a way to spice up your corn? This <i><a href="http://www.southernliving.com/">Southern Living</a></i> recipe is likely to hit the spot! <br /><ul><br /><li><img id="BLOGGER_PHOTO_ID_5631901276650041794" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8RmH0rX2YwyaDAApUxgnnLgzupqnlSX-OEy8cbbh95ToMBYnAj53C13PKxFKMoZnUzT8QYS4HCyOxGJ1brbSuMgRphj8RbMe6P04lHJYvI_jUBFVs2v6lQ0jd3GZb-flu3boOf0qcgrX/s200/grilled-jalapeno-lime-corn-sl-x.jpg" border="0" />8 ears fresh corn, husks removed</li><br /><li>Vegetable cooking spray</li><br /><li>Salt and freshly ground pepper</li><br /><li>1/2 cup butter, softened</li><br /><li>1 jalapeño pepper, seeded and minced</li><br /><li>1 small garlic clove, pressed</li><br /><li>1 tablespoon lime zest</li><br /><li>1 tablespoon fresh lime juice</li><br /><li>2 teaspoons chopped fresh cilantro</li><br /><li>Lime zest, to garnish</li></ul><br /><div>Preheat grill to 350° to 400° (medium-high) heat. Coat corn lightly with cooking spray. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 15 minutes or until golden brown, turning occasionally.</div><br /><div></div><br /><div>Meanwhile, stir together butter, jalapeño, garlic, lime zest, lime juice, and cilantro. Remove corn from grill, and cut into thirds. Serve corn with butter mixture. Garnish, if desired.</div><br /><br /><div>Enjoy! As always, please send recipes you would like to share to <a href="mailto:smithfieldfarmersmarketrecipes@gmail.com">smithfieldfarmersmarketrecipes@gmail.com</a>.</div>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-71520721859950886052011-07-15T11:00:00.013-04:002011-07-15T11:00:11.920-04:00Tomato, Watermelon, and Basil Skewers<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnQrrGgYKWTfThkGC5a2sLRlNmKsZts1Tha6sAQUfgyhCM5J0vEFypRX2buYANbhQfni_NYii5KkNRRmA7AMHdAldF_q229J0SyXQfvpGjC83KFBUh37_NsoprtIbIsHhR4cm_AvfvojB/s1600/TomatoWatermelonandBasilSkewers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpnQrrGgYKWTfThkGC5a2sLRlNmKsZts1Tha6sAQUfgyhCM5J0vEFypRX2buYANbhQfni_NYii5KkNRRmA7AMHdAldF_q229J0SyXQfvpGjC83KFBUh37_NsoprtIbIsHhR4cm_AvfvojB/s200/TomatoWatermelonandBasilSkewers.jpg" width="200" /></a></div><span class="Apple-style-span" style="font-family: arial; font-size: small;">These Tomato, Watermelon, and Basil Skewers from Giada De Laurentiis are sure to go fast at any dinner or party, as people will return for seconds. While most people wouldn't think of putting tomatoes and watermelon together, this combination is definitely a hit! I have found it best to make the balsamic syrup in advance to allow time for it to thicken and to save some time during assembly.</span></div><ul><li><span class="Apple-style-span" style="font-family: arial; font-size: small;">1/4 cup balsamic vinegar</span></li>
<li><span class="Apple-style-span" style="font-family: arial; font-size: small;">1/4 cup sugar</span></li>
<li><span class="Apple-style-span" style="font-family: arial; font-size: small;">1 (4 to 5 pound) watermelon, cut into 32 cubes (1-1/2")</span></li>
<li><span class="Apple-style-span" style="font-family: arial; font-size: small;">32 small basil leaves (or torn larger leaves)</span></li>
<li><span class="Apple-style-span" style="font-family: arial; font-size: small;">16 cherry tomatoes, halved</span></li>
<li><span class="Apple-style-span" style="font-family: arial; font-size: small;">2 tablespoons extra-virgin olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: arial; font-size: small;">Kosher salt</span></li>
<li><span class="Apple-style-span" style="font-family: arial; font-size: small;">16 (6-inch) skewers</span></li>
</ul><div><br />
<span class="Apple-style-span" style="font-family: arial; font-size: small;">Combine the balsamic vinegar and sugar in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the sugar is dissolved. Turn off the heat and set aside to cool.</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small;">Starting with the watermelon squares, push the watermelon to the very tip of the skewer. Then skewer a basil leaf, then a tomato half. Continue with another watermelon, basil leaf, and tomato half. Place the skewer on a serving platter so it stands upright, using the lowest watermelon square as a base. Continue with the remaining skewers.</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small;">Drizzle the skewers with the reserved balsamic syrup and the olive oil. Sprinkle with coarse salt. Serve.</span></div><div><span class="Apple-style-span" style="font-family: arial; font-size: small;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial,Tahoma,Helvetica,FreeSans,sans-serif; line-height: 20px;"><span class="Apple-style-span" style="font-size: small;">Enjoy! As always, please send recipes you would like to share to <a href="mailto:smithfieldfarmersmarketrecipes@gmail.com" style="text-decoration: none;">smithfieldfarmersmarketrecipes@gmail.com</a>.</span></span></div>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-83373702887955985232011-07-12T11:58:00.007-04:002011-07-12T13:48:57.549-04:00Okra-and-Corn Maque Choux<span class="Apple-style-span">On a hot day like today, this maque choux makes for an excellent dinner. This recipe from <i><a href="http://www.southernliving.com/">Southern Living</a> </i>is sure to be a hit at your dinner table. I think I'll serve this with some ice cold watermelon and some sweet North Carolina peaches. I can't think of a better way to beat the heat!</span><div><div><ul><li><span class="Apple-style-span">1/4 pound spicy smoked sausage, diced</span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE47R7d7DUfdzbQ8rph9Xy64mHbNHX9p5QSltatvVsGzdgbMS7KKrZcxpYkK7XSnm-fCr606JGJin7WRrV685ZMFpbgn5t1UGSicMu2t5IDi_07t3ccDO7H0G8sHb22oTqrbm0_82_iLcr/s200/Okra-and-CornMaqueChoux.jpg" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5628497541338255714" /></li><li><span class="Apple-style-span">1/2 cup chopped sweet onion</span></li><li><span class="Apple-style-span">1/2 cup chopped green bell pepper</span></li><li><span class="Apple-style-span">2 garlic cloves, minced</span></li><li><span class="Apple-style-span">3 cups fresh corn kernels</span></li><li><span class="Apple-style-span">1 cup sliced fresh okra</span></li><li><span class="Apple-style-span">1 cup peeled, seeded, and diced tomato (1/2 lb.)</span></li><li><span class="Apple-style-span">Salt and freshly ground pepper to taste</span></li></ul></div></div><div><span class="Apple-style-span"><br /></span></div><div><div><span class="Apple-style-span">Sauté sausage in a large skillet over medium-high heat 3 minutes or until browned.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Add onion, bell pepper, and garlic, and sauté 5 minutes or until tender.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Add corn, okra, and tomato; cook, stirring often, 10 minutes.</span></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Season with salt and pepper to taste.</span></div></div><div><span class="Apple-style-span"><br /></span></div><div><span class="Apple-style-span">Enjoy! As always, please send recipes you would like to share to <a href="mailto:smithfieldfarmersmarketrecipes@gmail.com">smithfieldfarmersmarketrecipes@gmail.com</a>.</span></div>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-3336369674405241852011-06-30T17:20:00.002-04:002011-07-12T12:16:03.019-04:00Blueberry Pops -- the perfect treat for 4th of July Weekend!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxIOzd995rlI5f0mbNNhv4wR4H033P1NTBikyYA5oE_pZxlv4yxBeFU-WQzEiy4WtaL1Lv7UCgVHAIUvYRBa2tLu32x0WdcX4CJAO7EdLCdODfkBOXjqzAvK-6xWvpFzSpKKOkcl-qQZb/s1600/blueberrypops.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 160px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxIOzd995rlI5f0mbNNhv4wR4H033P1NTBikyYA5oE_pZxlv4yxBeFU-WQzEiy4WtaL1Lv7UCgVHAIUvYRBa2tLu32x0WdcX4CJAO7EdLCdODfkBOXjqzAvK-6xWvpFzSpKKOkcl-qQZb/s200/blueberrypops.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5628499807305388754" /></a><div><span class="Apple-style-span">Making Martha Stewart's recipe for Blueberry Pops is the perfect way to beat the heat and have a nice treat on 4th of July weekend. They're quick, easy, tasty, and the perfect thing to take to a cookout.</span></div><div><ul><li><span class="Apple-style-span" style="font-family: arial; ">5 cups blueberries</span></li><li><span class="Apple-style-span" style="font-family: arial; ">1/2 cup water</span></li><li><span class="Apple-style-span" style="font-family: arial; ">1/2 cup sugar</span></li><li><span class="Apple-style-span" style="font-family: arial; ">1 tablespoon lemon juice</span></li><li><span class="Apple-style-span" style="font-family: arial; ">Popsicle sticks</span></li><li><span class="Apple-style-span" style="font-family: arial; ">Molds (we use small cups)</span></li></ul></div><div><div><div><span class="Apple-style-span" style="font-family: arial;">In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.</span></div><div><span class="Apple-style-span" style="font-family: arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial;">Divide among molds; insert popsicle sticks, and freeze until solid, about 3 hours. To remove, dip bottom of molds in warm water for 2 to 3 seconds.</span></div></div><div><span class="Apple-style-span" style="font-family: arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial;">Enjoy! As always, please send recipes you would like to share to <a href="mailto:smithfieldfarmersmarketrecipes@gmail.com">smithfieldfarmersmarketrecipes@gmail.com</a>.</span></div><div><span class="Apple-style-span" style="font-family: arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family: arial;">If you'll be staying in the area for the weekend, we hope to see you at Smithfield's <a href="https://www.facebook.com/event.php?eid=130835283660167">Friends of the 4th Celebration</a>!</span></div></div>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-9358480988331261632011-06-27T16:06:00.005-04:002011-06-30T17:25:23.005-04:00Baked Cherry Tomatoes<ul><li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWSrmz7M_c1h2j5cZrJPiGmthk0WYPgdsY-3PI-5d9gNUJMHM4SGPKvqAcG5NNBT1vJT9BX260vaDhS2XiKGUjgdq9sWuSAWrjtCGvqRc3P2Hg11E9hSPuv6Rrz-bN9SeLLuCO-XetsUm/s1600/cherry+tomatoes.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 156px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIWSrmz7M_c1h2j5cZrJPiGmthk0WYPgdsY-3PI-5d9gNUJMHM4SGPKvqAcG5NNBT1vJT9BX260vaDhS2XiKGUjgdq9sWuSAWrjtCGvqRc3P2Hg11E9hSPuv6Rrz-bN9SeLLuCO-XetsUm/s200/cherry+tomatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5623452819223717698" border="0" /></a><span style="font-family:arial;">1 pint cherry tomatoes</span></li><li style="font-family: arial;" class="plaincharacterwrap ingredient">2 tablespoons garlic salt</li><li style="font-family: arial;" class="plaincharacterwrap ingredient"> 2 tablespoons extra virgin olive oil</li><li style="font-family: arial;">salt (optional)</li></ul><span style="font-family:arial;"><br />Preheat oven to 350 degrees.</span><br /><br /><span style="font-family:arial;">Cut cherry tomatoes in half, and arrange tomatoes in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and garlic salt.</span><br /><br /><span style="font-family:arial;">Bake tomatoes about 20 minutes in the preheated oven, until slightly shriveled. Serve warm.</span><br /><br /><span style="font-family:arial;">After I take them out the oven, I will sprinkle mozzarella cheese on top and toast some bread!</span><br /><br /><span style="font-family:arial;">Enjoy! If you have recipes that you would like to share, please email them to smithfieldfarmersmarketrecipes@gmail.com.</span><br /><div class="directions" style="margin-top: 10px;"> </div>Smithfield Farmers Markethttp://www.blogger.com/profile/12466473404827285769noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-6612254183414204642011-06-20T20:35:00.009-04:002011-06-30T17:25:47.273-04:00Calico Squash Casserole<span style="font-family:arial;">This recipe, featured in </span><span style="FONT-STYLE: italic;font-family:arial;">Taste of Home</span><span style="font-family:arial;"> in 1997, is a great way to use all of the yellow squash and zucchini available this time of year. </span><br /><ul><li><span style="font-family:arial;">2 cups sliced yellow summer squash (1/4 inch thick)</span></li><li><span style="font-family:arial;">1 cup sliced zucchini (1/4 inch thick)</span></li><li><span style="font-family:arial;">1 medium onion, chopped</span></li><li><span style="font-family:arial;">1/4 cup sliced green onions</span></li><li><span style="font-family:arial;">1 cup water</span></li><li><span style="font-family:arial;">1 teaspoon salt, divided</span></li><li><span style="font-family:arial;">2 cups crushed butter-flavored crackers</span></li><li><span style="font-family:arial;">1/2 cup butter, melted</span></li><li><span style="font-family:arial;">1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted</span></li><li><span style="font-family:arial;">1 can (8 ounces) sliced water chestnuts, drained</span></li><li><span style="font-family:arial;">1 large carrot, shredded</span></li><li><span style="font-family:arial;">1/2 cup mayonnaise</span></li><li><span style="font-family:arial;">1 jar (2 ounces) diced pimientos, drained</span></li><li><span style="font-family:arial;">1 teaspoon rubbed sage</span></li><li><span style="font-family:arial;">1/2 teaspoon white pepper</span></li><li><span style="font-family:arial;">1 cup (4 ounces) shredded sharp cheddar cheese</span></li></ul><p><span style="font-family:arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdQyXjBaN_3YnpxvDvzYRlh-vI-CuxuGFLPjbL-6A7WLjJtBuOhmTOuYZHoo63w-Dmhyphenhyphen0pIvmhR2Dq6DkzfQ48vNZ5OK6P-BhSFao6mI9JPRyQBht2m9iIWgROiL55guV7T8KVTSYXBzk/s1600/Calico+Squash+Casserole.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5620481838107877522" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdQyXjBaN_3YnpxvDvzYRlh-vI-CuxuGFLPjbL-6A7WLjJtBuOhmTOuYZHoo63w-Dmhyphenhyphen0pIvmhR2Dq6DkzfQ48vNZ5OK6P-BhSFao6mI9JPRyQBht2m9iIWgROiL55guV7T8KVTSYXBzk/s200/Calico+Squash+Casserole.jpg" border="0" /></a>In a large saucepan, combine the squash, zucchini, onion, green onions and water; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.<br /><br />In a large bowl, combine the soup, chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold into squash mixture. Spoon into a greased shallow 1-1/2-qt. baking dish.<br /><br />Combine cracker crumbs and butter. Sprinkle the squash mixture with cheese and the crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.<br /><br />Enjoy! If you have recipes that you would like to share, please email them to smithfieldfarmersmarketrecipes@gmail.com.</span><br /><br /><br /><span style="font-family:arial;"><br /></span></p>Sarahhttp://www.blogger.com/profile/14551014724534776497noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-91683173844482799412011-06-16T20:35:00.003-04:002011-06-30T17:26:30.773-04:00Skirt Steak BLT with Basil Mayonnaise<div style="font-family: Arial,Helvetica,sans-serif;">My grandmother first made this sandwich after seeing <a href="http://www.kitchendaily.com/2010/3/8/skirt-steak-blt-with-basil-mayonnaise/">this</a> Tyler Florence video online. It's quick and easy to make, tasty, and uses ingredients that are available locally.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br /></div><ul><li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvh0yomH93stBdAu0iFMGgv0P05PV64-ULvCiE3GbRrwiviDYUIgEqk75rIJSQkWsfo2cLwpQ8kUy7nnY-N4KDolKkboY6sCYhJ__ZqcR80hgEOK6cBozHKsZB-hMZjWHqs_BqhMwDCTe4/s1600/skirtsteakbltwithbasilmayonnaise.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvh0yomH93stBdAu0iFMGgv0P05PV64-ULvCiE3GbRrwiviDYUIgEqk75rIJSQkWsfo2cLwpQ8kUy7nnY-N4KDolKkboY6sCYhJ__ZqcR80hgEOK6cBozHKsZB-hMZjWHqs_BqhMwDCTe4/s320/skirtsteakbltwithbasilmayonnaise.jpg" width="320" /></a><span style="font-family: Arial,Helvetica,sans-serif;">2 pounds skirt steak </span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1 head Bibb lettuce, separated leaves</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">3 medium vine-ripened tomatoes, thick-cut slices</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">8 strips of bacon, fried until crispy</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">2 cloves of garlic</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">extra-virgin olive oil</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">kosher salt</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">freshly ground black pepper</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1 cup mayonnaise</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup fresh basil</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">3 tablespoons chopped fresh chives</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon lemon juice</span></li><li><span style="font-family: Arial,Helvetica,sans-serif;">1 loaf of country style bread, thick cut slices toasted on a sheet tray</span><span style="font-family: Arial,Helvetica,sans-serif;"> </span></li></ul><div style="font-family: Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: Arial,Helvetica,sans-serif;">Begin by making the basil mayonnaise so the flavors have time to come together. Combine the mayonnaise, basil, chives, and lemon juice in a blender and pulse until combined. Cover and refrigerate while you prepare the sandwich.<br /><br />Heat a cast iron griddle pan/skillet or outdoor grill until smoking hot. Season the skirt steak with plenty of kosher salt and freshly ground black pepper. Drizzle with extra-virgin olive oil then grill both sides for 3 to 4 minutes until medium rare. Set aside loosely tented with aluminum foil while you prepare the other fillings.<br /><br />To assemble, take one slice of the toasted bread and rub a garlic clove all over 1 side. Put a big slather of basil mayonnaise across the bread. Layer the lettuce over the top and then the thick-cut slices of tomato. Top with the crispy bacon slices and season with kosher salt and freshly ground black pepper. Take the skirt steak and using a sharp knife cut across the grain into thick slices. Lay the pieces of the sliced skirt steak on the top of the open sandwich and serve with more basil mayonnaise on the side.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br /></div><div style="font-family: Arial,Helvetica,sans-serif;">Enjoy! If you have recipes that you would like to share, please email <a href="mailto:smithfieldfarmersmarketrecipes@gmail.com">smithfieldfarmersmarketrecipes@gmail.com</a>.<br /><br /></div>Smithfield Farmers Markethttp://www.blogger.com/profile/12466473404827285769noreply@blogger.com0tag:blogger.com,1999:blog-7271550346178349068.post-57248032939394588522011-06-14T23:48:00.000-04:002011-06-14T23:48:53.615-04:00Introducing...the Smithfield Farmers Market Blog!The Advisory Committee decided that the farmers market should have a blog, and here it is. The hope is that this blog will be just one more way the Smithfield Farmers Market can interact with vendors and customers. Who knows what you will see here in the coming months, but we plan to include market news, pictures, and recipes to help you use the locally-grown and produced items that you purchase! If you have recipes to share, please email them to <a href="mailto:smithfieldfarmersmarketrecipes@gmail.com">smithfieldfarmersmarketrecipes@gmail.com</a>. I hope that you will check back often, comment regularly, and tell your friends!Smithfield Farmers Markethttp://www.blogger.com/profile/12466473404827285769noreply@blogger.com0