Tag Archives: vegetables

Farmer’s market voucher program

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Lackawanna County senior citizens will once again be able to participate in the very popular local farmers market voucher program that has been a staple in our community for a number of years.     

The Lackawanna County Commissioners Patrick M. O’Malley, Jerry Notarianni and Laureen A. Cummings announced that the County’s Area Agency on Aging, in cooperation with the State Department of Agriculture, will be distributing Farmers Market Nutritional Program vouchers at senior community centers.

Under the program, each eligible senior can receive up to four $5 vouchers that can be redeemed at participating farmers markets and farm stands for fresh fruit and produce.  The program is a win-win for both consumers and farmers.  It gives senior citizens access to locally grown produce and directs shoppers to area farmers that they generally may not see on a regular basis.     

The County has 20,000 vouchers available for distribution.    

Those who qualify are Lackawanna County residents who will be 60 or older by December 31, 2016 and whose annual income does not exceed $21,978 for a single person, $29,637 for a couple or $37,296 for a three person household.  Proof of age in the form of a driver’s license or birth certificate must be provided along with proof of Lackawanna County residency in the form of a utility bill or a driver’s license.

Vouchers will be distributed on a first-come, first-serve basis, beginning at 9 a.m. at the centers.  Seniors who are unable to visit a site may appoint a proxy to pick-up a voucher for them.  Proxy forms can be obtained at the Area Agency on Aging, local senior centers or online.

Distribution dates and sites include:

Friday, July 8:  Dunmore Senior Center, 1414 Monroe Avenue, Dunmore   

Monday, July 11:  Mid Valley Senior Center, Green Wave Heritage Apts., 310 Church St., Jessup

Wednesday, July 13: Jewish Community Center, 601 Jefferson Avenue, Scranton

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Any questions? Call the Area Agency on Aging at (570) 963-6740.

 

Cheryl’s Cuisine: April

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By Cheryl Radkiewicz

One thing I’m very mindful of is that I don’t eat enough vegetables.  So, this week  I went hunting for family recipes to “spark up” veggies.  Fortunately, we have access to fresh vegetables year ’round, except for tomatoes, which I feel taste like wax during winter months.  There’s nothing better than a garden-ripe red tomato.   So while I’m waiting for summer and fabulous tomatoes, here are some recipes to perk up vegetables.

Grandma’s Vegetable Patties: 

1 cup grated carrots
1 cup grated potatoes
1 small onion, grated
4 cups bread crumbs
1 egg, beaten
1 tsp. sage
1 tsp. oil or bacon drippings

Mix all ingredients together except the oil or bacon drippings.  Shape into patties.  Fry slowly for about 30 minutes in a little oil or bacon drippings.

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Corn Royale:

corn1/2 cup sliced celery
1 Tbsp. chopped onion
1/4 cup butter
1-16 oz. can whole kernel corn, well drained
1/2 tsp. dill week
1/4 tsp. garlic powder
1 1/2 tsp. prepared mustard
2 Tbsp. sliced stuffed olives

In heavy saucepan, saute’ celery and onion in butter until crisp-tender.  Add remaining ingredients except olives.  Heat through well.  Add olives.  Toss and serve.

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Bean Salad:

1 can cut yellow beans (wax), drained and rinsed
1 can cut green beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 medium green pepper, diced finely
1 medium sweet or red onion, diced finely
3/4 cup sugar
2/3 cup red wine vinegar
1/3 cup oil
Salt and pepper

Mix together the beans, pepper and onion in a bowl.  Combine sugar, wine vinegar, oil, salt and pepper.  Pour over bean mixture.  Let set overnight in refrigerator.  Drain before serving.

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Bingo Sauerkraut:

1/4 cup bacon bits
Oil (enough to cover bottom of saucepan)
2-1 lb. cans sauerkraut, drained
2 medium apples, peeled and grated
2 medium potatoes, peeled and grated
2 cups water
2 Tbsp. caraway seed (optional)

Pour oil in saucepan.  Heat over low heat.  Add bacon bits and brown over low heat.  Add drained sauerkraut to saucepan when bacon bits start to brown.  Mix kraut and bacon bits.  Add grated apples and potatoes.  Add water.   Mix well.  Sprinkle in caraway seed to taste, if desired.  Mix well and bring to boil; lower heat and simmer for about 2 hours or until water is absorbed.

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Brussel Sprouts Vinaigrette: 

brussel1- 1 1/2 lbs. Brussels sprouts, washed and trimmed
1 1/2 cup water
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup butter
1 Tbsp. prepared horseradish
1 Tbsp. vinegar
2 tsp. prepared mustard
1-2 drops hot sauce or Tabasco

In heavy saucepan combine Brussels sprouts, water, salt and pepper.  Bring to boil; cook, covered, until tender, about 5-10 minutes.  Drain.  Add remaining ingredients; toss to combine and heat through.

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Sesame Buttered Broccoli:

2-10 oz. packages frozen broccoli spears or 1 lb. fresh broccoli, cut into 2″ pieces.
6 Tbsp. butter
1 tsp. sugar
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. garlic powder
2 Tbsp. toasted sesame seeds

Cook broccoli according to pkg. directions, if frozen.  If fresh, either boil or steam broccoli until done to your liking.   Drain.  Add butter, sugar, ginger, salt, garlic powder and toasted sesame seeds.  Toss lightly to combine.  Heat through and serve.

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Asparagus Puff Casserole: 

asparagus1-10 oz. pkg. frozen waffles, cut into 1″ pieces
1 1/2 cups chopped cooked asparagus, well drained, or 1-10 oz. pkg. frozen asparagus cuts, cooked and drained
1 cup chopped cooked ham (optional)
1 1/2 cups. shredded Swiss cheese
1 1/2 cups milk
4 eggs, beaten
2 Tbsp. prepared mustard
1/2 tsp. salt
1 tsp. cayenne pepper

Place half  of the waffle pieces onto bottom of greased 8″ square baking dish.  Top with cooked asparagus and ham, if using.  Sprinkle with cheese.  Top with remaining waffle pieces.  Combine milk, eggs, mustard, salt and cayenne in a bowl.  Pour over waffles, moistening thoroughly.  Cover, refrigerate at least 1 hour or overnight.  Bake, uncovered, in preheated 325 degree oven about 1 hour.  Let stand 10 minutes before serving.

Cheryl’s Cuisine

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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.

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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.

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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.

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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.

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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.

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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.