Tag Archives: Farmers’ Market

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

Healthy Cooking, , , , , , , , , , , , ,

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

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Here Come The Tomatoes .::. Episode 36

Healthy Cooking, , , , , , , , , ,

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

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Seasonal Menus at The Gould .::. Episode 35

Healthy Cooking, , , , , , , ,

Sharon Hoatland and Executive Chef Ben Bird join Jim and Marilyn in-studio to talk about the new seasonal menu at The Gould Hotel in Seneca Falls, the local Farmer’s Market, and great events coming up at the downtown Seneca Falls hotel. Also, Jim shares two great recipes for you to try at home.

GRILLED CHICKEN SOUVLAKII

BRINE 11/2 POUNDS CHICKEN BREAST CUT INTO 1 INCH CUBES
2 TABLESPOON SALT IN 1 QUART OF WATER, STIR UNTIL SALT IS DISSOLVED,, ADD CUT UP CHICKEN BREAST, REFRIGERATE 30 MINUTES
REMOVE DRAIN AND PAT DRY
MIX AND ADD TO BREAST, 2 TABLESPOONS OLIVE OIL, 1 TEASPOON OF LEMON ZEST,1/4 CUP OF LEMON JUICE ,2 TABLESPOONS OF PARSLEY, 1 TEASPOON HONEY,
1 TEASPOON DRY OREGANO, 1/2 TEASPOON BLACK PEPPER
SKEWER 2 PIECES OF 2″ BY 2″ GREEN PEPPER, THEN1/4 OF CHICKEN CUBES AND THEN 2″BY 2 ” PIECES OF ONION,
MAKE A TOTAL OF 4 SKEWERS, GRILL A TOTAL OF14 MINUTES , BRUSH COOKED CHICKEN WITH GARLIC OIIL( A MIXTURE OF2 TABLESPOONS OF OLIVE OIL AND 1 TEASPOON GARLIC POWDER)
SERVE IN PITA BREAD WITH SHREDDED LETTUCE , CHOPPED TOMATO AND TZATZIKI SAUCE
TZATZIKI
MIX: 1 TABLESPOON LEMON JUICE , 1 GRATED GARLIC CLOVE, 3/4 CUP GREEK YOGURT, 1 CUCUMBER PEELED, SEEDED AND DICED,
3 TABLESPOONS MINCED FRESH MINT, 1 TABLESPOON FRESH MINCED PARSLEY, 1/8 TEASPOON SALT.

GRILLED CHICKEN THIGHS WITH SOY, VINEGAR SAUCE

21/2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, (AROUND 10 THIGHS)
RUB WITH CANOLA OIL, ADD A MIXTURE OF 2 TABLESPOONS CHINESE 5 SPICE POWDER, 1 TABLESPOON SUGAR
1 TEASPOON GARLIC POWDER, 3/4 TEASPOON KOSHER SALT
RUB INTO THIGHS AND GRILL ABOUT 5 MINUTES PER SIDE
REMOVE FROM GRILL AND DRIZZLE WITH SAUCE
MIX, 2 TABLESPOONS SOY SAUCE, 2 TEASPOON RICE VINEGAR
1 TEASPOON SESAME OIL, 1/4 TEASPOON CRUSHED RED PEPPER
SERVE WITH A GARNISH OF CHOPPED CILANTRO OR PARSLEY

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Gnocchi Di Gnudi ..::.. Episode 16

Healthy Cooking, , , , , , , , ,

Jim and Marilyn Bero show you how to make a delicious ricotta and spinach gnocchi. Then, another great use for ricotta… Lemon Ricotta Pancakes! Also, when is the last time you’ve been to a Fringe Festival? All this and more for our first episode of October.

GNOCCHI DI GNUDI

In a bowl mix:
1/12 cups of spinach, cooked, squeezed dry and chopped fine
1 1/2 cups of ricotta
1 cup grated pecorino cheese
Make a crater in the center of the mixture
Add 4 egg yolks, mix
Add 1/2 teaspoon nutmeg, 1 teaspoon of salt , mix and add 2 cups flour and mix
Heat a large flat pan, add water and salt, simmer
using 2 tablespoons shape mixture into egg
shaped dumplings and drop into simmering water,
poach 3 to 4 minutes, they will rise to the
surface, remove from water and serve with favorite sauce,
such as butter and sage leaves or marinara

LEMON RICOTTA PANCAKES

Heat: 5 tablespoons of butter 1 cup of milk till butter is melted: set aside
Mix:
in a bowl 11/4 cup of sifted flour,
11/2 teaspoon baking powder
1/2 teaspoon salt
Mix; in a separate bowl:
3 egg yolks
1 tablespoon sugar
1 tablespoon lemon zest
1/2 teaspoon vanilla
Add: Milk and butter mixture, add flour mixture
Whisk 3 egg whites to soft peaks ,
Add: 1 tablespoons sugar and 1/2 teaspoon of salt
Fold into flour, milk egg yolk mixture, fold on 1 cup of ricotta
Cook on a griddle 1/4 cup per pancake 4 minutes flip at 2 minutes

OIL POACH GARLIC SPEAD

30 cloves of garlic, leave skins on
Place in a frying pan in a single layer, cover with olive oil and canola oil, half and half
Low heat, poach covered for 45 minutes ( till garlic is easily pierced with a knife)
Drain and save the oil
When cool remove skins, the skins should almost fall off.
Puree in a blender or emulsifier, the oil and garlic, refrigerate
Use for salad dressing, cooking, as a spread on Italian bread

SLOW ROAST PLUM TOMATOES

Cut plum tomatoes in half length wise
Rub baking sheet with olive oil
Place tomatoes on sheet with cut side up

Sprinkle with salt and pepper, garlic powder, dried oregano
Drizzle olive oil over the tomatoes
Roast at 200 degrees for 2 hours

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Where the fun never stops .::. Episode 118

The Sauce Pod, , , , , , , , , , , , , ,

Discussion of Processed Foods vs. Whole Foods dominates the first segment of episode 118 of The Sauce Pod. Then we learn about a pair of firefighters from Sodus who ran amok in Old Forge, meet man who tried to exorcise his girlfriend, and everyone enjoys fresh pears from Tony’s tree. It’s one for the foodies and it’s 100% organic!

WARNING – SOME EXPLICIT CONTENT (NSFW -L)
Listen on your phone with Stitcher | Watch live at FingerLakes1.tv
Send us an e-mail to info@thesaucepod.com and we’ll read it during our next episode.

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Perfect Pasta Primavera .::. Episode 11

Healthy Cooking, , , ,

This week, a perfect pasta primavera, dish made with fresh vegetables from the local farmers markets. Also, learn how to recycle your boxed wine bags and keep things cool for your next summer picnic.

PASTA PRIMAVERA

In a large saute pan heat 1/4 cup olive oil
Add 3 garlic cloves, smashed and minced, 4 scallion , sliced
8 oz. asparagus cut in 1/4 inch pieces,1 cup sugar snap peas
Cook 4 minutes over medium heat .
Add 1  pound of cooked Barilla Plus Angel Hair with 1/2 cup of pasta water
Add 1 cup Ricotta, a pinch  of hot pepper
Add 1/3/cup  each of parsley,basil and mint
Add lemon zest
Top with grated parmesan and shaved asiago cheese
Drizzle with olive oil,  garnish with whole cherry tomatoes and serve

PORK AND PORTOBELLO BURGERS

Mix  1 pound ground pork, 1 tablespoon minced garlic, 1 teaspoon of fresh rosemary,  teaspoon of parsley and a pinch of salt.
4 portobello mushrooms, scrape out the gills drizzle with oil, sprinkle with salt pepper
Press meat mixture into the hallow of the  portobellos
Grill meat side down, 4 minutes, turn 6 to 8 minutes
Temperature 145 degrees
Serve on a bun

SALMON CAKES

Mix 3 tablespoons of panko, 1 chopped shallot, 3 chopped scallions, 1/4 cup parsley 1/4 cup mayonnaise,
1 tablespoon lemon juice ,1 teaspoon dijon mustard, salt and pepper to taste and cayenne  pepper
Cut 11/4 pound of skinless  salmon into 1 inch cubes,
Puree in a food processor and mix into the panko mixture
Make into 1/3 cup patties, coat with more panko
Saute in canola oil 2 minutes per side
Serve with lemon wedges and tartar sauce.

MARIO BATALI ‘S PASTA SALAD

Combine sautéed chicken breast strips with salt and pepper, chopped red onions, chopped green olives and raisins
Mix with Helman’s olive  oil mayonnaise and  orange juice
Add cooked, cooled farfalle, chicken strips and parsley
Season with salt and pepper
Garnish with orange zest.

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