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Steaks, burgers and veggies are main ingredients, and if your kids think all fruits and veggies come wrapped in plastic, it’s time to take them for a visit to support the local farmers market.
A trip to the farmers market is really no different from a trip to the grocery store except you can introduce them to the freshest fruits and vegetables unwrapped and locally grown.
Once you are back in the kitchen, show them all the great meals you can prepare with all that fresh produce.
Here are some tasty produce ideas. Next week, we’ll swing into the grilling season with outdoor menus.
Farmers Market Veggie Wraps
4 (8-inch) flour tortillas
4 slices American, Swiss or Muenster cheese
1 Roma tomato, sliced
4 cups bite-size pieces of your favorite vegetables
Mayonnaise
Your favorite bottled salad dressing
Spread desired amount of mayonnaise on each tortilla. Lay a slice of cheese down the center of each tortilla. Top with veggies and drizzle desired amount of salad dressing over all. Roll sides up over veggies and enjoy.
Beer-Battered Veggies
2 cups flour, divided
1-1/2 cups beer
2 eggs
1 cup milk
Salt and pepper to suit taste
Assorted or 1 kind of vegetable, cut into chunks
In a bowl, combine 11/2 cups flour and beer with a wooden spoon until smooth. Set aside and let stand at room temperature for at least 3 hours. In another bowl, whisk eggs and milk together. In another bowl, combine remaining 1/2 cup flour, salt and pepper. Heat oil to 375 degrees. Dip each piece of vegetable into egg mixture, then into flour, salt and pepper mixture, then into beer mixture. Place into hot oil and fry until golden brown. Lay on paper towel to drain.
Tasty Cukes
4 cucumbers, peeled or unpeeled, sliced thin
1 onion, sliced thin
1 cup mayonnaise
1 tablespoon white vinegar
1/2 cup sugar
1/4 teaspoon salt
Mix together and let stand at least 3 hours before serving.
Creamy Potatoes
9 large potatoes, peeled and cooked, keep hot
1/2 cup butter or margarine
12 ounces cream cheese
3/4 cup sour cream
1/2 teaspoon nutmeg
Salt and pepper to suit taste
In large bowl, combine butter, cream cheese and sour cream; beat until smooth and creamy. Whip potatoes, add to creamed mixture. Season to taste with nutmeg, salt and pepper.
Glazed Carrots
1 pound tiny carrots or large carrots, peeled and sliced thick
1-1/2 cups sugar
1/2 cup butter or margarine
Juice of 1 orange
1/2 teaspoon ginger
1/4 teaspoon salt
1/4 teaspoon lemon extract
2 tablespoons cornstarch dissolved in water
Cook carrots until tender crisp; drain and add remaining ingredients. Cook until mixture bubbles and thickens.
Escalloped Eggplant
1 cup peeled cubed cooked eggplant
1 cup fine cracker crumbs
1/2 cup shredded Velveeta cheese
1-1/2 cups milk
2 teaspoons sugar
Salt and pepper to suit taste
Combine all ingredients and pour into buttered casserole dish. Bake at 350 degrees for 30 minutes.
Rhubarb Custard Bars
Crust:
2 cups flour
1/4 cup sugar
1 cup cold butter
Mix until crumbs are fine and press into 9-by-13-inch baking pan. Bake at 350 degrees for 10 minutes. While crust is baking, prepare following filling.
Filling:
2 cups sugar
7 tablespoons flour
1 cup heavy whipping cream
3 eggs
5 cups thinly sliced rhubarb
Sift flour and sugar together in large bowl. Whisk eggs and cream together and fold into flour mixture until smooth. Fold in rhubarb. Pour over hot crust and bake for 45 minutes or until center is set. Cool completely and top with following topping. Whip 8 ounces cream cheese, 1 cup heavy whipping cream, 1/2 cup powdered sugar and 1/2 teaspoon vanilla until smooth. Frost cooled bars. Rich but oh so good.
Rhubarb Crumb Cake
1/2 cup soft butter
1-1/2 cups packed brown sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
2 cups flour
1 teaspoon baking soda
2 cups thinly sliced rhubarb
1/2 cup chopped nuts, opt.
Topping (see below)
Combine butter, sugar, eggs, vanilla and sour cream in large bowl; beat until smooth and creamy. Sift together flour and soda; gradually beat into creamed mixture. Fold in rhubarb and nuts. Pour into greased and floured 9-by-13-inch baking pan. Top batter with the following: Combine 1/2 cup granulated sugar, 2 tablespoons melted butter and 1 teaspoon cinnamon. Sprinkle evenly over batter. Bake at 350 degrees for 45 to 50 minutes or until it tests done.
Marilyn Block can be reached at news@winonadaily news.com or Winona Daily News, P.O. Box 5147, Winona, MN 55987.
