Tag Archives: Seneca Falls Farmers’ Market

FLX Weekly with Jessica Lahr for 7/22 – 7/26/15

A new area code for parts of the Finger Lakes, a great summer weekend weather forecast, tons of local event options, fabulous July photos, and interviews with an organizer at the Seneca Falls Farmers Market and the Entertainment Coordinator at the Geneva Ramada Lakefront. All this and more on this week’s episode of FLX Weekly with Jessica Lahr on FingerLakes1.TV.

Patti Battley & the Seneca Falls Farm Market .::. Healthy Cooking with your Friendly Italians #51

Patti Battley of Seneca County Cornell Cooperative Extension is in-studio to talk about everything going on at the Seneca Falls Farmers Market this summer.

Recipes mentioned in this episode:

Cornell Chicken BBQ Sauce

Developed by the late Robert C. Baker, Professor of Poultry Science and Food Science.

Recipe for BBQ Sauce (enough for 10 halves):

1 cup cooking oil
1 pint cider vinegar
3 tablespoons salt
1 tablespoon poultry seasoning
1/2 teaspoon pepper
1 egg

Beat the egg, then add the oil and beat again. Add other ingredients and
stir. The recipe can be varied to suit individual tastes.

Dr. Robert C. Baker, creator of chicken nuggets and Cornell Chicken Barbecue Sauce, passed away at age 84 on March 13, 2006.

Couscous and Radish Salad

1¼ cups water
1 cup couscous, uncooked
½ tsp lemon zest
1/3 cup lemon juice
2 Tbsp water
1 Tbsp olive oil
1 clove garlic, crushed
2 cups radishes, trimmed and quartered
½ cup fresh parsley
1/3 cup fresh mint, or 1 Tbsp dried
2 Tbsp scallions, thinly sliced
1. Bring 1¼ cups of water to a boil. Stir in couscous.
Cover, remove from heat, transfer to serving bowl,
and set aside for 15 minutes. Fluff with fork, then set
aside again.
2. Combine lemon zest, lemon juice, 2 Tbsp water, olive
oil, and garlic. Stir vigorously and set aside.
3. Mince radishes, parsley, and mint. Transfer to bowl
with couscous and toss. Add dressing and toss again.
4. Sprinkle with sliced scallions and serve.

Creamed Spinach

20oz baby spinach, washed
2 Tbsp butter
1 onion, diced
2 cloves garlic, minced
3-4 Tbsp all purpose flour
2 cups skim milk
½ tsp nutmeg
¼ tsp salt
1. Cook the spinach in a pot of boiling water for just one
minute, and transfer to a cold water bath to stop the
cooking. Squeeze out the excess water from the leaves.
Chop spinach and set aside.
2. Melt the butter in a saucepan. Add the garlic and onion,
and cook until just soft. Add the flour, stirring it
together to form a paste. Slowly whisk in the milk and
cook until slightly thickened. Add salt.
3. Add sauce to the spinach, stir and serve.

Seneca Falls Farmer’s Market & Patti Battley .::. Episode 37

Patti Battley, Horticulture Program Educator at Seneca County Cornell Cooperative Extension is in-studio with Jim and Marilyn Bero to talk about the Seneca Falls Farmer’s Market and other programs SCCCE offers to residents of Seneca County. Also, some great recipes to go with the fresh local produce you’ll find at the Seneca Falls Farmer’s Market this time of year.

Suggestions? E-Mail contact@fingerlakes1.com with the subject line “Healthy Cooking”.

Recipes mentioned in this episode:

STEAMED CORN ON THE COBB

PLACE SHUCKED CORN IN A 4″ HIGH PAN: SINGLE LAYER
POUR IN 1 ” OF SALTED WATER, COVER AND BRING TO BOIL,TURN OFF HEAT
LET SIT FOR 20 MINUTES COVERED, THEN SERVE
YOU CAN ALSO USE THIS METHOD IN A MICROWAVE OVEN
USNG A CERAMIC OR GLASS DISH AND COVER WITH PLASTIC WRAP
BRING TO BOIL, LET SET FOR 20 MINUTES.
DON’T SALT THE WATER

TOMATO JAM

OVER MEDIUM HEAT 3/4 CUP GRANULATED SUGAR, 1/4 CUP OF WHITE VINEGAR, 1/4 CUP OF WAER
COOK 5 MINUTES TO DISSOLVE SUGAR
ADD 10 CUPS TOMATO [CHOPPED AND SEEDED]
1/2 TEASPOON KOSHER SALT COOK LOW HEAT 11/2 TO 2 HOURS STIRRING OCCASIONALLY
SEASON TO TASTE, LET COOL TO ROOM TEMPERATURE
POUR INTO SCREWED JARS, REFRIGERATE
LASTS 2 MONTHS
USEAGE: ON TOAST, ON BURGER, INSTEAD OF KETCUP, SERVED WITH GRILLED CORN,
PIZZA TOPPING, WITH CARAMELIZED ONION AND BLUE CHEESE
SPICY VERSION ADD GROUND HOT RED PEPPER

ZUCCHINI CARBONARA

SAUTE 5 SLICES OF BACON CUT INTO 1/2″ PIECES FOR 8 MINUTES
PLACE IN. PAPER TOWEL AND POUR OFF FAT
OVER MEDIUM HEAT ADD 2 TABLESPOONS OLIVE OIL, 2 TABLESPOONS MINCED SHALLOTS, COOK 1 MINUTE
ADD: 1 POUND OF ZUCCHINI SLICED IN 1/4 INCH HALF MOONS
ADD: 1 CUP OF RICOTTA, MIX WITH 1 TABLESPOON OLIVE OI AND GROND PEPPER
ADD; 1 POUND LINGUINI COOKED AL DENTE, 1 CUP OF PASTA WATER, COOK 1 MINUTE
ADD; 1/2 CUP OF GRATED PARMESAN
SERVE GARNISHED WITH BASIL SLICES

PEACHES WITH BLUEBERRY SAUCE

INGREDIENTS:
4 PEACHES , SKINNED, PITTED AND SLICED
1 PINT OF BLUEBERRIES, WASHED AND STEMS REMOVED
11/2 TEASPOONS OF LEMON ZEST
1/4 TEASPOON GROUND CINNAMON
3 TABLESPOONS OF HONEY
MINT TO GARNISH
IN A BLENDER OR FOOD PROCESSOR PUREE BLUEBERRIES, LEMON, CINNAMON AND HONEY
SPOON SAUCE OVER PEACHES AND SERVE GARNISHED WITH FRESH MINT

Here Come The Tomatoes .::. Episode 36

Fresh tomatoes are hitting the area farmer’s markets and Jim and Marilyn Bero have some great recipe ideas for end of summer dinners and cookouts. Watch a demonstration of the preparation of a great no-cook fresh tomato marinara with orecchiette pasta,

NO COOK FRESH TOMATO MARINARA SAUCE WITH ORECCHIETTE

2 POUNDS OF TOMATOES CORED AND CUT INTO 1/2 INCH CUBES
1/2 CUP OLIVE OIL, 1 TEASPOON MINCED GARLIC , 1 TEASPOON SALT, 1/4 TEASPOON PEPPER, PINCH OF RED PEPPER FLAKES ,
MINCED FRESH HERBS: 1 TABLESPOON THYME, 11/3 CUP BASIL, 1/3 CUP PARSLEY,
1 CUP PARMESAN, 1/4 CUP CHOPPED OLIVES ( KALAMATA AND GREEN)
1/4 CUP OF PESTO, 1 TEASPOON LEMON ZEST
MIX ABOVE INGREDIENTS IN A LARGE BOWL
ADD COOKED WARM ORECCHIETTE
TOSS AND SERVE

GREEN TOMATO CASSEROLE

2 SWEET ONIONS SLICED, 2 TABLESPOONS OLIVE OIL, 8 GREEN TOMATOES CUT INTO 1/2 INCH SLICES
1 TEASPOON OF SALT, 1 TEASPOON OF CURRY POWDER, 1/4 TEASPOON OF PEPPER. 1CUP BROWN SUGAR
1/2 CUP OF WATER OR CHICKEN BROTH. BREAD CRUMBS, PARMESAN CHEESE

COOKING:
IN A LARGE SKILLET HEAT OIL OVER MEDIUM HEAT
ADD ONIONS, COOK UNTIL LIGHTLY BROWN ABOUT 5 MINUTES
ADD SALT, CURRY POWDER, PEPPER, SUGAR, AND WATER, SIMMER FOR 5 MINUTES
PREHAT OVEN TO 300 DEGREES
IN A 2 QUART BAKING CASSEROLE, PLACE A LAYER OF TOMATOES, LAYER OF ONION,
REPEAT UNTIL ALL TOMATOES AND ONIONS ARE USED
TOP WITH BREAD CRUMBS TO COVER
SPRINKLE WITH CHEESE
BAKE UNTIL BROWN, ABOUT 45 MINUTES AND SERVE

OVEN DRIED TOMATOES

INGREDIENTS , 24 PLUM TOMATOES, 4 TABLESPOONS OF OLIVE OIL, 6 CLOVES OF FINELY MINCED GARLIC, SALT( SEA SALT OR KOSHER)
TURN OVEN TO 175 DGREES,
CUTT TOMATOES IN HALF, PLACE IN A BAKING PAN CUT SIDE UP
BRUSH WITH OLIVE OIL, SPRINKLE WITH SALT AND GARLIC, ADD FRESH CHOPPED HERBS SUCH AS BASIL, OREGANO AND THYME, BRUSH WITH MORE OLIVE OIL
BAKE 6 TO 8 HOURS
DONE WHEN TOMATOES AR DRIED AND SHRIVELED
PLACE IN A JAR WITH A SCREW TYPE LID AND PLACE IN THE REFRIGERATOR

TOMATOES GLAZED WITH VINEGAR

INGREDIENTS:
11/2 POUNDS TOMATOES, CORED AND CUT INTO WEDGES, 2 TABLESPOONS OF BUTTER, 3 TABLESPOONS OF BALSAMIC VINEGAR, 1 MINCED SHALLOT, SALT AND PEEPER TO TASTE

COOKING :

HEAT THE BUTTER,
ADD THE TOMATOES , COOK OVER HIGH HEAT FOR 3 MINUTES
ADD VINEGAR AND SHALLOT, SHAKE PAN BACK AND FORTH
COOK UNTIL SAUCE IS THICK