2009 RECIPES AND FARMERS' MARKET FOOD SUGGESTIONS:


STOOP IS A COMBINATION OF SOUP AND STEW, IT CAN BE MADE OUT OF BASICALLY ANYTHING.  EVERYTHING YOU NEED TO MAKE A YOUR OWN UNIQUE STOOP CAN BE FOUND AT THE

BUCHANAN FARMERS' MARKET!!!

SUSTAINABLE STOUP recipes from Molly Thornton -

all local ingredients

Black Bean and Potato Herb (vegetarian)

1 spoonful of butter, 1 teaspoon evoo 

2 cups homemade vegetable stock - myself

medium green zucchini sliced and halved - Twin Maple Orchards of Galien

medium yellow squash sliced and halved - Lane Family Produce of Buchanan

1 head chopped broccoli - Twin Maple Orchards of Galien

few cloves of garlic - Fink Family Farm of Niles

2 cups chopped red pontiac potatos - Lane Family Produce of Buchanan

1 can black beans, drained and rinsed - Meijer Organics, Grand Rapids, MI

1 sprig Chopped French Tarragon - Fortunaks of North Liberty

2 sprigs Chopped garlic chives  - Fortunaks of North Liberty

2 chopped mint leaves - Samantha and Dave Skorski's Garden in Three Oaks

1 cup chopped green beans - Molly Thornton of Mayflower Gardens

3 sprigs chopped dill - Adam Davison of Mayflower Gardens

Place oil, butter, salt, pepper, vegetables and herbs in a soup pot and turn to med-high temp.  Let Allow the veggies and herbs to soften and then add the veggie stock and potatos.  Stoop is ready when potatos are cooked to your liking. 


WHITE BEAN AND ZUCCHINI (vegetarian)

One teaspoon butter, 1tblsp evoo

1 Large sliced and halved zuchinni - Garden of Joe and Andrea Buda

half a small onion, chopped - Fortunaks of North Liberty

one large carrot, chopped - Twin Maple Orchards of Galien

2 medium red potatoes - Kane Farm of Buchanan

2 sprigs fresh cut chives - Fortunaks of North Liberty

3 sprigs Garlic chives - Fortunaks of North Liberty

1 sprig dill - Adam Davison of Mayflower Gardens

1 can of white beans (northern beans) - Meijer Organics, Grand Rapids

1 cup homemade stock - Molly Thornton

saute` butter, evoo, carrots, onions and chopped herbs in a large sauce-pan for about 3-5 minutes; then add potatos, zuchinni and vegetable stock.  Let simmer while potatos and carrots soften to al dente, then add beans and bean liquid.  Cover and let simmer on low-medium to allow the stoop to thicken slightly.

You may add sausage, or turkey sausage to this to hearty it right up.  Just add the sausage in the saute` pan.  


DINNER ON THE GRILL

4-6 medium red pontiac potatos - The Lane Family Gardens of Buchanan

1 large Zuchinni - Twin Maple Orchards of Galien

1 medium red onion - Sevick Gardens of Three Oaks

2 large carrots, chopped - Twin Maple Orchards

5 ears of sweet corn - Twin Maple Orchards of Galien

1 Orange Pepper, 1 Green Pepper - Payne Family Garden of Buchanan

3 sliced peaches - Concord Ridge Fruit Farms of Niles

4 Organic Beef Pattys - Roseland Organic Farms of Cassopolis

4 dinner rolls/buns - Breadsmith of South Bend

Soak the Corn on the cob in water for 1 hour.  Wrap the potatos in foil and place on the coals.  Wrap the zuchinni, onion, carrots, and peppers in a foil pouch with butter, salt and pepper and place on the rack over the coals.  Cook the beef patties on the grill rack.  Then place the corn right on the rack, it takes about 20-25 minutes to cook through the tusks.  Peel back the tusks, butter and enjoy.  Also cook the sliced peaches on the grill rack for dessert, the heat carmelizes the natural juices of the peaches and they make a great tasting desert.  Add honey if you're feeling sweet. 


Feelin' Local Green Salad

Bitter or non-bitter fresh greens - Fink Family Farms of Niles

Fresh Picked heirloom tomatoes - Fink Family Farms of Niles, Mayflower Gardens of Buchanan

Shredded Carrot - Twin Maple Orchards of Galien

Sliced fresh onion - Richard Fortunak of North Liberty

Balsamic Vinagrette - Sevick Gardens of Three Oaks

Add Bleu Cheese crumbles to this salad for an extra special kick - nuts are always good in a salad, also.


Red Pontiac Potato Salad

4 large Red Pontiac Potatoes - Lane Family Produce of Buchanan

2 stalks of celery - twin maple orchards of galien

1 chopped hard boiled egg - concord ridge farms of niles

1 small diced onion - sevick gardens of three oaks

1/2 cup of dried dill - sevick gardens of three oaks

1/2 cup of mayo or salad dressing - local source hardings market or meijer brand products

boil potatos and let cool, then add remaining ingredients and mix.  serve chilled.


Recipes from 2008 Season

COOKING DEMO WITH SHEILA LOPRESTI AND DARLA DRAPER

OF BUCHANAN DISTRICT LIBRARY

RECIPES

CREAMY DILL VEGGIE DIP -

4 ounces reduced fat cream cheese

1/2 package dry ranch salad dressing mix (2tbls.)

2 tablespoons fat-free or skim milk

1-1/2 teaspoons dried dill weed or 1 tablespoon FRESH CHOPPED DILL

4 cups raw veggies for serving

8 breadsticks for dipping

Place the cream cheese, dressing mix, milk and dill weed in blender; blend until smooth. Serve dip with veggies and breadsticks.  Store any leftover dip, tightly seeled, in refridgerator.


CREAM CHEESE FRUIT DIP -

8 oz cream cheese, softened

1/4 cup pineapple juice

1/4 cup light corn syrup

1/4 cup honey

4-5 tsp. sugar

Blend all ingredients thoroughly.  Place dip in 1/2 shell of pineapple that has been scooped out or any serving bowl.  Surround with fresh fruit and enjoy.


3 quarts of Strawberry Vinegar

1 quart strawberries, wahsed, hulled, and lightly crushed

3 quarts distilled white wine Vinegar or Rice Vinegar

1/4  cup granulated sugar

Place berries in large container.  Heat vinegar to boiling, then pour over the fruit.  Add the sugar, cover and store in a cool place out of direct sunlight.  After the mixture has infused for at least 2 weeks, filter through cheesecloth of a very fine strainer in to clean jars or bottles.  Store in a cool, dark place to retain the color.  Excellent when added to some olive oil and used as a dressing over a spinach salad. 


 1 quart Fruit Vinegar

1 cup red raspberries or other fruit

1 quart red wine vinegar

Place clean fruit in a sterilized jar.  Warm the vinegar in a non-reactive pan, then pour it over the fruit.  Seal the jar.  Let stand for 1month, then strain out the fruit and bottle the resulting vinegar in sterlized jars. 


 20 ounces Blueberry Vinegar

1 1/2 cups white wine vinegar

1/2 cup canned blueberries

1/4 cup blueberry syrup from the can.

Pour in to bottle with airtight seal.  Seal and store in a cool, dark roon temperature at least 1 week.  A serving suggestion is to add some extra virgin olive oil and pour over a pear salad with gorgonzola cheese, walnuts and mixed greens. 


PUREED HERB OIL
1 cup Fresh herb leaves such as cilantro, basil, parsley, mint
1 cup light virgin olive oil
Blanche herbs in boilig water.  Refresh under cold water.  Pat dry.  Puree herbs in a blender with oil until mixture is creamy.  Pour in to airtight jar and shake well.  Refrigerate overnight.  Let mixture come to room temp.  Pour through a strainer of cheesecloth.  Place in and airtight jar and keep refrigerated. 

GARLIC BASIL OIL
3 cloves garlic, coarsely chopped
2 cups extra virgin olive oil
2 sprigs fresh basil
1 tbls cracked black peppercorn
In saucepan combine the garlic and about half the oil.  Place over medium heat until lightly browned.  Remove from heat and allow oil to cool for a few minutes.  Using a fine mesh strainer or cheesecloth, strain garlic and oil.  Combine oil with remaining oil.  Place basil and peppercorns in a sterilized jar or bottle with a tight fit lid.  Add oil and seal jar.  Store in cool, dark place for a week or two before using.