By Cheryl Radkiewicz
Among the many things I love about summer, the Scranton Farmers’ Market rates toward the top of the list. Now, in its 76th year, the market is open every Monday, Wednesday and Friday until Thanksgiving, and each year the market keeps growing with new and exciting items. Pleasures of the market include walking from stand to stand, sitting at the outdoor tables enjoying lunch and meeting friends, some of whom you haven’t seen in years.
I remember my mother taking us when we were children. It was a day we always looked forward to I remember every farm stand selling corn. (In those days corn had all yellow kernels. As we grew into young adults, corn advanced to yellow and white.) Either way, I have wonderful memories of the market and look forward to it each year.
In recognition of the anniversary of the market, the Women’s Auxiliary of the Co-Operative Farmers’ Market published a cookbook with some of their favorite family recipes. It can offer some great ideas for vegetables you are not so familiar with and new ideas for old favorites. Here are some of the recipes I’ve chosen from the book:
Kale Chips:
1 bunch Kale
1/2 cup Olive Oil
1 tsp. Salt
1 tsp. Pepper
1 1/2 tsp. Cumin or Paprika
Preheat oven to 350 degrees. Coat two baking sheets with cooking spray. Mix oil with salt, pepper and cumin or paprika. Divide between two one-gallon Zip-Lock bags. Wash and dry kale, tear into bite-size pieces, discarding stems. Place in bag and let marinate. When ready to cook, divide leaves between the two baking sheets in a single layer. Bake for 25-30 minutes until kale is crisp but not brown. Transfer to rack and let cool.
– Patricia Hopkins Williams, Clarks Summit.
***
Marinated Brussel Sprouts and Mushrooms:
3/4 lb. Brussels Sprouts
1 lb. Mushrooms
1/4 cup Olive Oil
1/2 cup Lemon Juice
1 cup Water
1 tsp. Salt 1/4 tsp. freshly ground Pepper
2 cloves Garlic
1 Bay Leaf
1/2 tsp. Oregano
1/2 tsp. Basil
1/2 tsp. Thyme
1 Tbsp. chopped Parsley
Trim and wash sprouts and steam or blanch until just barely tender. Cool slightly, then cut off the tip of each sprout so that the marinade will penetrate down into the innermost part of the sprouts. Place them in a bowl. Wipe mushrooms clean, stem (save stems for another use), and place caps in bowl with sprouts. Bring remaining ingredients to a boil in a saucepan. Pour over sprouts and mushrooms. Once the marinade has slightly cooled, refrigerate for at least two hours. Remove from the refrigerator 30 minutes before serving to take off the chill. Makes five to six cups.
Optional: Tie herbs and garlic in a bouquet garni and remove when serving. Use larger sprouts and cut then in half. Substitute cauliflower for sprouts or just add some cauliflower florets to the sprouts.
– Marylee Schirg, Jim’s Produce, West Abington Twp.
***
Turnip and Parsnip Casserole:
1 lb. Parsnips, peeled
1 lb. Turnips, peeled
6 Tbsp. Butter
1/2 tsp. Pepper
1/2 tsp. Sugar
1 tsp. Salt
1/3 cup Bread Crumbs
1 cup Heavy Cream
Grate parsnips and turnips. Heat four Tbsp. butter and saute’ parsnips and turnips. Add sugar, salt and pepper, cook until tender. Transfer to casserole dish. Add heavy cream and sprinkle with bread crumbs on top. Dot with two Tbsp. butter. Bake at 375 degree for 45-50 minutes, until golden and crispy.
– Ron Retchko, Dickson City.
***
Lemon, Dill and Garlic Roast Chicken:
1 roasting chicken, 3-4 lbs.
Dill florets
1 Lemon
1 clove Garlic
Rinse chicken with cold water. Remove florets from dill. Roll lemon on hard surface to soften and release juices, poke several times with fork. Place lemon in the cavity of the chicken, add one clove of garlic and fill cavity with dill florets. Cavity should be packed full. Top with remaining dill. Cook in oven at 325 degrees for two and a half to three hours or until fork turns easily. You can also cook in crockpot four to five hours on medium to high.
– Ruth Griggs, Mountain Road Farm Fresh Meats.
***
Apple Bread:
3 Eggs
2 cups Sugar
1 cup Vegetable Oil
2 cups grated Apples
3 tsp. Vanilla
3 cups Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1 tsp. Salt
3 tsp. Cinnamon
Beat eggs until light and foamy. Add sugar, oil, apples and vanilla. Mix lightly but well. Combine the flour, salt, baking soda, baking powder, and cinnamon. Add to egg and apple mixture. Blend and pour into two greased loaf pans, 9″x5″x3″. Bake in preheated 350 degree oven for one hour.
– Linda Mancenella, Brace’s Orchard, Dallas.
***
Lemon Meltaway Cookies:
1 1/4 cups Flour
3/4 cup Butter, softened
1 Tbsp. Lemon juice
1 tsp. grated Lemon Peel
1/2 cup Cornstarch
1/2 cup Powdered Sugar
Combine all ingredients. Divide dough into two pieces. Shape into two rolls. When chilled, but into 1/4 inch slices. Bake in preheated 350 degree oven for eight to 12 minutes. Once cooled, frost with the following frosting.
Frosting:
3/4 cup Powdered Sugar
1/4 cup Butter
1 tsp. Lemon Juice
1 tsp. Lemon Peel, grated
Mix all ingredients together. Ice cookies.
– Suzanna Drumsta, Food Booth, Clarks Summit.
Note: These cookies freeze well.
