Wednesday, September 24, 2008

September 10th Vendor & Recipe of the Week

VENDOR OF THE WEEK
"PRINCESS JEWELRY ETC"
Lynn Williams
__________

The vendor of the week is Lynn Williams of Princess Jewelry Etc. She hasstretch bracelets for children, sports bracelets for little girls, some beaded and bead earrings, necklaces & regular beaded and woven bracelets in a variety of colors. She takes custom orders to match your special outfits for those special occasions. Prices range from the kids’ jewelry of $1.00 per bracelets up to $40 for necklace sets.


RECIPE OF THE WEEK

Chicken & Fruit Salad
http://www.eatingwell.com/

Chicken, melon, walnuts and feta top mixed salad greens for a refreshing summer salad.
Use your favorite summer fruit in place of the melon if you wish.

Makes 4 servings

ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Easy

1/4 cup reduced-fat sour cream3 tablespoons fruit-flavored vinegar
4 teaspoons sugar1
1/2 teaspoons poppy seeds
1/4 teaspoon saltFreshly ground pepper to taste
8 cups mixed salad greens2 cups sliced cooked chicken breast
2 cups chopped melon, such as cantaloupe and/or honeydew
1/4 cup chopped walnuts, toasted
1/4 cup crumbled feta cheese

Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl.
Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta.
Drizzle each portion with 1 tablespoon of the reserved dressing.

September 24th Vendor & Recipe of the Week

VENDOR OF THE WEEK

"BUTTER CUPS"

Janice & Daniel Nichols

__________________

Janice and Daniel have the most mouth-watering original recipe cupcakes. They take special orders too. You can find out more about Butter Cups on their website: http://www.buttercupscupcakes/.com.




VENDOR OF THE WEEK

"FAITH-FULL FARMS"

Loren Anderson
________________
Loren has Anaheim and Basque peppers, green and goldenrod zucchini, yellow squash, eggplant, heirloom and cherry tomatoes, cucumbers, okra, cantaloupe, and lavender in sachets, sprays and for culinary use. If you stop by he’ll have some other recipes for you.



VENDOR OF THE WEEK

"MICHELLE GLAZE FINE JEWELRY"

Michell Glaze
_________________

Artisan Michelle Glaze has necklaces, bracelets and earrings made from Idaho gems, opals, turquoise, coral, agates, and natural stone in earthy colors. Her prices range from $5-$50. She will cusom design. You can e-mail her at m.glaze@hotmail.com.


RECIPE OF THE WEEK

Lavender Lemon Walnut Scones
from Faithfullfarms.com

Ingredients:
2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
8 Tbsp unsalted Challenge butter, frozen
1 6 oz. container lemon Yoplait yogurt
1 large egg
1 zest of 1 lemon
1/2 cup walnut pieces
1 tsp dried lavender

Directions:
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.

1. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture on the large holes of a box grater; use your fingers or a pastry blender to work in butter (mixture should resemble coarse meal), then stir in walnuts.

2. In a small bowl, whisk yogurt and egg until smooth, add lemon zest.

3. Using a fork, stir yogurt mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.)

4. Place on a lightly floured surface and pat into a 7-8 inch circle about ¾ inch thick. Sprinkle with remaining 1 tsp. of sugar and dried lavender. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

Monday, September 15, 2008

September 17th Vendors & Recipe of the Week

VENDORS OF THE WEEK
"RT HANDCRAFTS"
Rita Haggerty
________
"GERRY'S NATURALLY
GROWN PRODUCE"
Gerry Gill
_________
The vendors of the week are Rita Haggerty of RT Handcrafts and Gerry Dill of Gerry’s Naturally Grown Produce. Rita has wonderful little microwave potato bags along with novelty handcrafted aprons, baby blankets, hot pads, and placemats in a variety of print patterns and colors. She also does custom orders. Jerry has beets, leaf lettuce, Swiss chard, radishes, carrots, green beans, onions, cherry & roma tomatoes, jalapeno peppers, cukes, zucchini, and peach/apricot jams.

RECIPE OF THE WEEK

VEGETABLE TIAN (serves 4-6)

From: Ina Garten's Barefoot in Paris cookbook, 2004, page 146

Comment by Ellen Batt: Good dish for zucchini...serves a crowd easily! If there are any leftovers, coarsely chop and make a fritatta!

Preheat oven to 375

Saute over medium-low heat until onions are translucent, about 8-10 minutes:
2 Tbs. Olive oil
2 large yellow onions, cut in half and sliced thin
2 large garlic cloves, minced

Arrange in an oiled 9x13x2 baking dish.

Slice into ½-inch rounds: NOTE: aim to have all vegetable pieces the same size:
¾ pound zucchini
1 pound medium round potatoes, washed, only
1 1/4 pounds medium tomatoes (the campari tomatoes are perfect!)
Arrange in snug rows over onions, alternating the three. Fill the pan with about three rows of pieces.

Sprinkle over the rows:
1 tsp. Kosher salt
½ tsp. Freshly ground black pepper
1 Tbs. Fresh thyme leaves, plus 2 or 3 sprigs
1 Tbs. Olive oil

Cover with foil and bake 35-40 minutes.....until potatoes are tender.
Uncover and remove thyme sprigs.

Spread:
2 ounces grated Gruyere cheese...can use Swiss or parmesan
Bake another 30 minutes or until browned.
Serve warm.