June 25th Vendor & Recipe of the Week

CALDWELL FARMERS' MARKET

VENDORS OF THE WEEK

"GARCIA'S TEX MEX GRILL"

David & Alicia Garcia

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The “Vendors of the Week” are David and Alicia Garcia of “Garcia’s Tex Mex Grill”. They sell fresh made tamales warm and ready to eat and David will have his fresh made salsa with tortilla chips ready to go.

GARCIA’S TIP OF THE DAY
Making tamales is a lot of work and if you know that you want some, either call ahead at 459-6948 or preorder them at the Market for the next week.

RECIPE OF THE WEEK

CHALUPAS
…one of Alicia Garcia’s favorite recipes!

Fry corn tortillas on both sides in hot oil until crisp.
Spread tortillas generously with refried beans.
Sprinkle with cheddar/jack cheese.
Bake in oven at 375 degrees for 10 minutes or until cheese is melted.
Top with lettuce, tomato and slices of avocado and Garcia’s homemade Salsa
(You can buy Garcia’s Salsa at the Market *David’s Secret Recipe)

June 18th Vendor & Recipe of the Week

CALDWELL FARMERS' MARKET

VENDOR OF THE WEEK

"TASTE OF THE WILD"

Bill Addington

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The “Vendor of the Week” is Bill Addington of “Taste the Wild” with his seed grown native plants. At his booth, you’ll find chokecherry, golden currant, hawthorn, cactus, sandcherry, needlegrass, oakleaf sumac, service berry, and hackberry. Coming soon will be assorted native wildflowers.

BILL'S TIP OF THE DAY
For a great wildlife habitat, provide a wide variety of native plants for food, shelter and nesting sites.

FRESH CORN SALAD
Source: Sunset Vegetable Cook Book
Serves: 6

4 ears fresh corn, husks and silk removed
3 hard-cooked eggs
1 cup finely diced celery
2 tablespoon EACH chopped green pepper, chopped green onion including tops and parsley
Salt and pepper

Boil corn until tender when pierced; drain, cool and cut kernels from the cob.

Combine all the ingredients in a large bowl. Stir in Mustard-Caper Dressing and season with salt and pepper to taste. Cover and refrigerate 2 to 4 hours. Spoon salad evenly into individual lettuce leaves or tomato cups.

Mustard-Caper Dressing

In a small bowl stir together:

½ Cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Capers, drained
1 teaspoon Worcestershire
1 tablespoon White wine vinegar

June 11th Vendor & Recipe of the Week

CALDWELL FARMERS MARKET

VENDOR OF THE WEEK

"KATHY'S CAKES"

Sheila Warner

The “Vendor of the Week” is Sheila Warner of Kathy’s Cakes. She has mini-loaves of the most scrumptious varieties that include lemon poppyseed, rhubarb nut, cinnamon apple streusel, banana nut, raspberry nut with raspberry butter, sugarfree blueberry, and whole-wheat banana nut breads. Some of her recipes are old family secrets from New York so you won’t find some of these specialty breads anywhere else.

SHEILA'S TIP OF THE DAY
For a healthy alternative, substitute banana & applesauce for sugar and oil in recipes.

Nonfat ‘nana Muffins
from Calorie-count.com
makes 12 servings/107 calories per serving

Ingredients
1 ½ cups all-purpose flour
½ cup white sugar
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
2 egg whites
1 cup banana, mashed

1/4 cup applesauce (in place of "fat"/oil)

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan or muffin pan.
In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined. Pour batter into prepared pan or muffin cups.
Bake in preheated oven for 50 to 55 minutes (or 15 to 20 for muffins), until a toothpick inserted into the center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.

June 4th Vendor & Recipe of the Week

CALDWELL FARMERS MARKET

VENDOR OF THE WEEK

"MOUNTAIN SPRING NURSERY"

Paula Doramus

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Our "Vendor of the Week" is Paula Doramus of Mountain Spring Nursery. She has lots of beautiful colorful annuals, perennials, and ornamental grasses with prices ranging from 2/$1.00 to $4.00. The colors are outstanding with lots of plants that thrive in partly shady conditions.

PAULA'S TIP OF THE DAY

When plant shopping, be sure to know what sun conditions, partial or full, your plants will need to insure success in growing them where you want to place them. If you don’t know the sun requirements and the plants aren’t labeled, ask the vendor.

SOUTHERN STYLE CREAM PEAS

from Honey Recipes of Thomas Honey Company

Ingredients
4 Tbsp. margarine
4 Tbsp. flour
Pinch of salt
1 cup of milk
3 Tbsp. Honey
2-3 cups cooked green peas

Directions
Melt margarine over low heat.
Slowly add flour and salt. Mix well.
Very slowly add milk while stirring constantly.
Mix thoroughly and add honey (buy honey at the Market)

Mix gently with peas just before serving.

May 28th Vendor & Recipe of the Week

CALDWELL FARMERS' MARKET

VENDORS OF THE WEEK

"JOYCE'S FRESH BAKED BREADS"

Jakoub Fudge & Joyce Yelm

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Our "Vendors of the Week" are Jakoub Fudge and Joyce Yelm, of Joyce’s Fresh Baked Breads & Goodies. Joyce has fresh baked breads of all sorts including whole wheat, white, and cheese breads.

She also has delicious cinnamon rolls with or without raisins with icing on the side, brownies, and cottage cheese dilly rolls. Mmm-mmm-good! Prices range from $1.75-$3.75.

JOYCE'S TIP OF THE DAY

“Always raise yeast breads in a warm moist room

to get maximum yeast benefit”.

Herb Bubble Bread
Yields one large round loaf from Anita Soekarno
3 – 3 ½ cups flour
2 T sugar
1 ½ tsp salt
1 ¼ oz yeast (1 pkg)
1 ¼ cup milk
2 T vegetable oil
1 egg
1/3 cup melted butter or margarine
2 T Parmesan
1 T sesame seeds
1/2 tsp garlic salt
1/2 tsp paprika
1/2 tsp parsley
1/2 tsp rosemary
1/2 tsp thyme

• Lightly grease a 2 - 2.5 qt deep round casserole.
• In a large bowl combine 1 c flour, sugar, salt and yeast.
• In small saucepan heat milk and vegetable oil until very warm (120 –130 degrees F)·
• Add egg and warm liquid to flour mixture.
• With electric mixer beat 30 sec at low speed, 3 min. at medium speed.
• With wooden spoon stir in remaining flour to make a soft dough.
• Turn dough out onto lightly floured board.
• Knead until smooth and elastic, about 1-2 min.
• Place dough in warm greased bowl, turning to grease top. Cover;
• Let rise in warm place, free from draft, until doubled in bulk, 45-60 min
• Punch down dough.
• Pinch off walnut-size balls of dough and dip in melted butter.
• Place in prepared casserole forming one layer.
• Combine cheese, seeds, garlic salt, paprika, and herbs.
• Sprinkle half over layer of bubbles.
• Make a second layer of buttered bubbles;
• Pour remaining butter over bubbles,
• Sprinkle with remaining seasoning mixture. Cover
• Let rise in warm place, free from draft, until light and bubbles almost reach top of casserole, 30 - 45 min.
• Just before rising time is up, preheat oven to 400 degrees F.
• Bake 25-30 min, or until top sounds hollow when lightly tapped.
• Cool in pan 10 min; loosen from pan with spatula and remove
• Serve warm

May 21st Vendor & Recipe of the Week

CALDWELL FARMERS' MARKET

VENDOR OF THE WEEK

"GOURDS BY YVONNE"

Yvonne Hiatt

The “Vendor of the Week” is Yvonne Hiatt. Yvonne is new to the Caldwell Farmers’ Market. She has fresh picked rhubarb, a variety of tomato plants, garlic, sweet and hot peppers, eggplants, cilantro, chives, Italian parsley, lemon balm, catnip, and grape jelly. She also dabbles in pretty painted gourds.

YVONNE'S TIP OF THE DAY!

Grow your herbs in the full sun

and they will multiply for you.

RHUBARB CAKE
5 cups chopped rhubarb (pour into an 11X13 inch pan)
Mix 1 cup sugar with 1 small package of strawberry jello.
Sprinkle mixture over chopped rhubarb
3 cups miniature marshmallows spread evenly over the sugar mixture
Mix a yellow cake mix in a bowl according to the cake’s directions
Pour over the layered rhubarb ingredients in the pan

Bake at 350 for 50-55 minutes.
From the Methodist’s Munchie Cookbook (Wilder, Idaho)

May 14th Vendor & Recipe of the Week

CALDWELL FARMERS' MARKET

VENDOR OF THE WEEK

"MCCLASKEY'S GLADS"

Cindy McClaskey

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Cindy sells glad bulbs, farm fresh brown eggs, asparagus, gourds, tomato plants, potted plants, and flower and bedding plants. She has great prices for her homegrown plants and eggs. Buy early so you don’t miss out!

HAM & CHEESE MAC WITH ASPARAGUS
Yields: 6 servings
From http://www.rachaelray.com/

· 1 pound cavatappi-shaped pasta
· 1 bunch asparagus
· Salt
· 3 tablespoons butter
· 3 tablespoons flour
· 1 cup chicken stock
· 2 cups milk
· 1/4 cup hot sauce
· 3 tablespoons Dijon mustard
· 1 cup white cheddar cheese, grated
· 1 cup Gruyere cheese, grated
· 3/4 pound thickly sliced French ham, chopped
· A handful parsley, chopped
· 4 sprigs tarragon, chopped
· 2 handfuls Parmigiano Reggiano cheese

Preparation
Preheat broiler.
Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook it until al dente according to package directions.

Snap off the woody stems of the asparagus by holding the spears at each end and bending them. The stems will just snap off! Discard the woody fibrous end and cut the asparagus spears in half so they are bite-sized and about the size of the noodle. When the pasta has about 3-4 minutes left of cooking time, add in the asparagus and cook along with the pasta.

While the pasta and asparagus are cooking, heat a medium-size skillet over medium heat and add the butter. When the butter melts, add the flour and cook about a minute. Whisk in the stock, milk, hot sauce and Dijon, and bring to a bubble, stirring frequently, until the liquid thickens slightly. Remove from heat and stir the cheddar, gruyere and one handful Parmigiano in a figure-eight motion. Fold in ham, parsley and tarragon and taste to adjust seasonings.

Drain cooked pasta and asparagus well and combine with the cheese sauce. Turn the mixture out into a casserole dish then top with remaining Parmigiano. Transfer to the oven and place under the broiler to brown the cheese.

For a complete meal, serve with a nice salad of your choosing.