Looking for serving suggestions? Try these recipes from Uptown Westerville Farmers' Market Vendors

Wednesdays

May thru October

3 p.m. - 6 p.m.

N. State & E. Home

Add The Uptown Westerville Farmers' Market to your Wednesday shopping list!

And, remember while you're Uptown for the Market to... Shop and Dine Uptown Westerville!

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Recipe Index:

Pleiades Maple Products' Maple Barbecued Spareribs
 

3 pounds spareribs

1 cup maple syrup (Pleiades Maple Syrup)

1 tablespoon chili sauce

1 tablespoon vinegar

1 tablespoon Worcestershire sauce

1 small onion, chopped

½ teaspoon salt

¼ teaspoon dry mustard

1/8 teaspoon pepper

▪ Roast strips of ribs on a rack at 425 degrees for 30 minutes.

▪ Drain fat from pan.

▪ Cut ribs into serving size pieces.

▪ Pour over ribs in pan and bake uncovered at 375 degrees for 1 hour.

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Beauregard Sweet Potato Pancakes

 with Homemade Applesauce from Chef John Skaggs of Two Caterers
 

3 medium-sized raw sweet potatoes
1 tbsp flour
1 tbsp cream
1 egg
1 tsp salt

Grate sweet potatoes and mix well with other ingredients. Cook by spoonfuls in 1/4" hot oil or butter. Turn only once. Serve with fresh homemade applesauce.

Homemade Applesauce
1 quart apples, peeled and sliced
1 c water
1/2 c sugar
1 tsp lemon juice
cinnamon (optional)

Put all ingredients in a sauce pan and cook over medium heat for about 20 minutes or until apples are tender. Mash the mixture until smooth. Refrigerate to cool.

©2010 Two Caterers. All Rights Reserved.

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Butternut Squash "Guacamole" from Chef John Skaggs of Two Caterers
 

1 roasted butternut squash (see below)
1/2 c minced shallots or caramelized sweet onion
1 tbsp lemon or lime juice
salt & black pepper to taste
minced jalapeno or your favorite chile pepper (optional)

Mash roasted squash with fork.  Mix in all ingredients.
Serve with tortilla chips or use as a substitute any other way
you enjoy traditional avocado guacamole.

©2010 Two Caterers. All Rights Reserved.

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Sue's Kitchen's Chocolate Chocolate Chip Zucchini Bread

A good way to sneak veggies into your kids!

2 (1oz) unsweetened chocolate-melt in microwave
3 eggs
2 C. sugar
1 C. canola oil
2 C. hand grated zucchini (squeeze all the juice out of to prevent soggy bread; don't use the food processor --it mushes it!)
1 tsp. vanilla extract
2 C. flour
1. tsp. each of baking soda, salt, cinnamon
3/4 C. semi-sweet chocolate chips

▪ Generously grease (2) 9x5 loaf pans (or 4 mini loaf pans). Pre-heat your oven to 350F.

▪ Cream the sugar,oil and vanilla, Add the melted chocolate. Beat in each egg separately. Fold in the zucchini.

▪ Mix the dry ingredients together and add to the wet mixture until just moistened. Stir in the chocolate chips.

▪ Bake @ 350 F for one hour (large loaves), 40 minutes for mini loaves; or 'til a toothpick comes out clean.

▪ Sprinkle a few chocolate chips on top while still warm. Cool for 10 minutes then remove from pan.

Delicious warm or cold. Freezes easily.

Enjoy!

Visit the Sue's Kitchen Blog! www.fromsueskitchen.blogspot.com

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Sue's Kitchen's Cinnamon Stix

From Sue Renner of Sue's Kitchen

Here's a quick and easy recipe for leftover pie crust. Fun for kids to help make and eat! I learned this from my Mom and Gramma. -- Sue Renner

▪ Roll out leftover pie crust very thin.

▪ Slather on melted butter and cover with cinnamon sugar.

▪ Slice into thin pieces and place on a lightly greased cookie sheet.

▪ Bake @350 F for 10 minutes or til lightly brown.

▪ Cool and you have a delicious snack.

Visit the Sue's Kitchen Blog! www.fromsueskitchen.blogspot.com

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Arjay Gourmet Foods' Chutney Cooking Sauce

Rohini Mulchandani of Arjay Gourmet Foods has a recipe for a sauce that's great with fish or chicken:

Saute' some sliced onions, bell peppers, tomatoes, mushrooms in oil and add enough chutney to the mix to make a "cooking" sauce.

Season with salt, if needed.

Then, add the meat to this mixture and simmer over the stove or pour the sauce over some fillets and bake at 350 F for 20-30 minutes or until cooked.

Rohini says, "So far, I have used the mango chutney with salmon, cilantro or the tamarind date chutney with other white fish and chicken, with delectable results. But any chutney can be combined with either chicken or fish. I also like tomato with beef, and cranberry with pork, chicken or turkey."

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Bird's Haven Farms' Cucumber and Cheddar Cheese Sandwiches

Ingredients:

Fresh Baked Bread (whatever type you prefer)
Cucumber (English)
White Cheddar Cheese (old or Strong)
Butter or Mayonnaise
Salt or Black Pepper

▪ Peel cucumber skin and cut thin round slices.

▪ Spread butter or mayo on two slices of baked bread.

▪ Cut Cheddar cheese into thin slices and place on the slices until thoroughly covered.

▪ Then place the thin slices of cucumbers on top of the cheese and add salt and pepper on top of the cucumbers only. Place the second (buttered or mayo-ed) slice on top of the cucumbers and cut in half.

If you eat this sandwich with hot soup when you have a cold, you will recover twice as fast!!!

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Michelle Doran of Doran's Family Farm's Eisenhower Strawberry Pie

6 cups strawberries, (washed w/stems removed)

1/2 cup sugar

6 teaspoons arrowroot (or 3 tablespoons corn starch)

1 tablespoon lemon juice

Pre-baked pie shell

Take 3 cups of the strawberries and mash them up. (I use a potato masher).  Put them in a pot to boil. Add sugar and arrowroot (or corn starch) to mixture when they start to boil. 

Stir constantly until the mixture clears.  Remove from heat and add lemon juice.  Allow to cool and this is the glaze.

When cool, put in remaining 3 cups of berries and put in already cooked pie shell. Refrigerate and enjoy.

Serving Suggestion: Put whipped cream on top and some whole strawberries just before serving.

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Gazpacho from Chef John Skaggs of Two Caterers

2 large tomatoes
1 medium cucumber (peel if the skin is tough) roughly chopped
1 red or green pepper, seeded & chopped
1 medium onion
3-4 tbsp red wine vinegar
1-2 cloves garlic
5 tbsp water (vary the amount according to the consistency you prefer)
2 tbsp extra virgin olive oil (preferably Spanish)

Place all the ingredients into a blender and blend until smooth. Sieve the puree.
Refrigerate until thoroughly chilled. Some people add bread, which has been soaked and then squeezed.  This gives the soup a thicker consistency.

©2010 Two Caterers. All Rights Reserved.

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Grilled Encore Peaches from Chef John Skaggs of Two Caterers
 

In Ohio, fresh peaches are easy to find because they are in-season from July until September.  For this recipe, be sure to choose a variety that is fresh from the branch.

4 ripe peaches, cored and cut into eighths
8 tbsp unsalted cold butter, cut into small pieces
8 tbsp light brown sugar
1 tsp ground cinnamon

1) Heat grill to medium.

2) Cut four 12-inch squares of aluminum foil.  Divide the peaches onto the foil squares.  Divide the butter, sugar, and cinnamon over peaches; fold foil to seal edges.

3) Place the packets on the grill; cover.  Cook for about 15 minutes or until the peaches are soft and the butter has melted.  Remove and let rest for 5 minutes.

Serve with your favorite honey granola.  Mix a few tablespoons of Ohio maple syrup to fresh whipped cream and add on top.
 

©2010 Two Caterers. All Rights Reserved.

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Bridgman Farm's Grilled Tomatoes

If you want to serve up your tomatoes as a side dish or appetizer, grill them face down for two to three minutes then flip them over to finish off.

Any part of the tomato that is going to be in contact with the grill needs to be lightly oiled. Brush a little olive oil over the surface of the tomato and it won’t stick. Most of this oil will be lost to the grill so you really are not adding much fat. Don’t use too much or you might get flare-ups which will ruin your tomatoes.

▪ Cut out the stem end and then cut the tomato in half.

▪ Before grilling, brush them with olive oil seasoned with salt, pepper, herbs and spices.

▪ Grill them for about two minutes cut side down then turn them over.

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Homemade Applesauce from Chef John Skaggs of Two Caterers

Homemade Applesauce
1 quart apples, peeled and sliced
1 c water
1/2 c sugar
1 tsp lemon juice
cinnamon (optional)

Put all ingredients in a sauce pan and cook over medium heat for about 20 minutes or until apples are tender. Mash the mixture until smooth. Refrigerate to cool.

©2010 Two Caterers. All Rights Reserved.

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Pleiades Maple Products' Maple Pecan Pie

2 tablespoons butter
½ cup sugar
2 eggs
2 tablespoons flour
¼ teaspoon salt
1 teaspoon vanilla
1 ¼ cup maple syrup
1 cup pecans
¼ teaspoon vinegar
Unbaked 8 inch pie shell

▪ Cream the butter and sugar, add unbeaten eggs and stir.

▪ Add flour, salt, vanilla, syrup and vinegar. Beat well.

▪ Add nuts.

▪ Place in 350 F degree oven and bake about 1 hour or until solid when shaken.

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Patty Pan Squash from Chef John Skaggs of Two Caterers
 

Patty pan squash is that flat, scalloped-edge squash that kind of looks like a flying saucer.  It comes in green and yellow varieties, and is related to the zucchini.

1) CHOOSING. When selecting patty pan squash at the market, look for squash that are regularly shaped, without bruises or nicks. Steer clear of any with discolored areas or moldy spots. If you'd like to steam or roast the patty pans whole, choose smaller squash, as they'll cook more quickly and thoroughly. However you decide to prepare them, a pound of squash should serve two or three people.

2) PREPARING. Wash and dry the squashes. Trim away any blemishes and any woody areas at the stem end. If you're cooking your squash whole, that's all the prep you need. Otherwise, slice the squashes through the diameter into rounds, roughly 1/4-inch thick. (Slicing them through the diameter instead of pole-to-pole preserves the scalloped edges.)

3) BAKING. If you're baking your squash whole, poke holes in each one with a fork or knife. Place them in the bottom of a small casserole dish, and dot the tops with butter. Salt and pepper the squash. (You can also sprinkle other spices, such as paprika or onion salt, onto the squash.) Bake the squash in a 350°F oven for 15 to 20 minutes, or until you can pierce them easily with a fork.

4) STEAMING. If you'd rather steam the patty pans, it's even easier. Pierce the squash with a fork, and then place them in a covered steamer basket. Suspend the basket over a pot of boiling water. Steam the patty pans for four to five minutes, or until tender.

5) IF YOU PLEASE, ADD CHEESE. Sliced patty pans can be baked with Parmesan to make a casserole. Lightly grease a small casserole dish with unsalted butter, then layer the sliced patty pans in the bottom of the casserole so that the rounds overlap slightly. Dot the slices with a bit of butter. Sprinkle a half-cup of freshly grated Parmesan over the slices. (It's tempting to add more, but you'll want to avoid smothering the mild flavor of the squash.) Add salt and pepper to taste, and then place the casserole in a 350°F oven for 15 minutes, or until the Parmesan is melted and slightly browned.

©2010 Two Caterers. All Rights Reserved.

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Peach Cobbler

3 cups sliced peaches - 9 fresh peaches or measured from canned or thawed frozen
1/2 cup sugar
1 tablespoon lemon juice
2 tablespoon melted butter
1 cup sifted flour
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons sugar
3 tablespoons shortening
1/3 cup milk

Slice peaches into baking dish and add 1/2 cup sugar (to taste), lemon juice, and melted butter.  Make batter by sifting flour, salt, baking powder, and sugar into mixing bowl. Cut in shortening, as for biscuits, then stir in milk to make a soft dough.  Drop by spoonfuls over peaches and bake in 425 degree oven for 20 to 25 minutes.

This recipe is a recipe my Mom adapted to her style of cooking from a 1976 edition of an HER Realty Cook Book. My Mom was an amazing cook and she cooked with love and passion; she equated baking to a cool form of math and chemistry. My Mom battled ovarian cancer for 8 years, and a few years before she passed (in July 2007), she put together a family recipe book that had all our favorite home-cooked family dishes. Like my Mom, you'll adapt the recipe to your style, taste, and family. Shortening being a trans fat, you may want to substitute unsalted butter for the shortening. This cobbler is so, so, so good, and quite nice with a touch of really good vanilla ice cream on the side, and a tall, cool glass of iced tea. Enjoy. - Linda Foor, UWFM Manager

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Pico de Gallo from Chef John Skaggs of Two Caterers

6 med tomatoes, diced
1 med onion diced
1/4 c fresh Cilantro chopped.
2 to 4 fresh serrano or jalapeño peppers, seeded & minced
pinch fresh, roasted or powdered garlic powder
salt to taste

Put all ingredients in a bowl, mix well.

©2010 Two Caterers. All Rights Reserved.

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Potato Hash from Chef John Skaggs of Two Caterers
 

The potato was introduced to America in 1719 by the Irish, but had been cultivated in the Andes mountains for thousands of years before going to Europe in the 1500s.  Over 4000 varieties of the potato exist.  The Russets is America’s most beloved potato.
 

5 small red potatoes (about 1lb), cut into 1/2” cubes
1 clove garlic, peeled and minced garlic
1 medium red pepper, diced
1 medium green pepper, diced
2 medium green onions, sliced thin
2 tsps plus 1 tbsp vegetable or olive oil
3/4 tsp sea salt
1 tsp chili powder
parsley sprigs for garnish

1) In 2-quart saucepan over high heat, heat the potatoes in enough water to cover.  Bring to a boil. 

2) Reduce heat to low; cover and simmer for 5 minutes until potatoes just tender.  Strain and reserve potatoes. 

3) Heat oil over medium heat in a large skillet, cook garlic, green onions, red and green peppers until lightly browned. 

4) Add potatoes.  Continue cooking until potatoes are golden brown and tender, stirring mixture frequently.  Season hash with sea salt and chili powder. 

5) Arrange the potato hash on platter.  Garnish with parsley sprigs.
 

©2010 Two Caterers. All Rights Reserved.

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Simple Pumpkin Soup from Chef John Skaggs of Two Caterers

1/2 cup onion
3 tbsp butter
2 cups mashed cooked pumpkin (a "young" pumpkin is best)
1 tsp salt
1 tbsp sugar
1/4 tsp nutmeg
1/4 tsp ground pepper
3 cups chicken or vegetable broth
1/2 cup half & half

1) Chop the onions and gently brown with butter in pan. 

2) Put mashed pumpkin with onions in pan. Add the salt, sugar, nutmeg and pepper. 

3) Slowly add chicken broth and half & half. Heat thoroughly, but do not boil.

There are a couple of ways to make uncooked pumpkin into puree:

Baking
Cut the pumpkin in half and discard the stem section and stringy puip.  Save the seeds to dry and roast.  In a shallow baking dish, place the two halves face down and cover with foil.  Bake in a preheated 375° oven for about 1.5 hours for a medium-sized sugar pumpkin, or until tender.  Once the baked pumpkin has cooled, scoop out the flesh and puree or mash. For silky smooth custards or soup, press the pumpkin puree through a sieve.

Boiling
Cut the pumpkin in half and discard the stem section and stringy puip.  Save the seeds to dry and roast.  Peel the pumpkin and cut into chunks.  Place in a saucepan and cover with water.  Bring to a boil and cook until the pumpkin chunks are tender.  Let the chunks cool, and then puree the flesh in a food processor or mash it with a potato masher or food mill.
 

©2010 Two Caterers. All Rights Reserved.

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Roasted Butternut Squash from Chef John Skaggs of Two Caterers

1 butternut squash
olive oil or butter
brown sugar (optional)
salt

1) Preheat oven to 350°. 

2) Cut squash lengthwise in half. 

3) Lay halves on baking sheet, cut side up.  Drizzle olive oil over the open squash or add small dabs of butter all about. Sprinkle salt over surface.  If desired, sprinkle brown sugar as well. 

4) Roast until squash is soft.  This can take 25 minutes to an hour depending on the size of the squash.

Enjoy as is, smear with butter, or use in Butternut Squash "Guacamole” recipe.
 

©2010 Two Caterers. All Rights Reserved.

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Root Vegetable Chili Soup from Chef John Skaggs of Two Caterers
 

This market favorite is a special twist on a traditional chili, this soup is perfect for cool autumn nights.  Use the suggested root vegetables or mix in some of your favorites to customize this hearty meal.  Great with cornbread!

1/2 cup fresh corn
2 tbsp canola oil
1 chopped onion
2 cloves minced garlic
4 tsp chili powder
2 tsp ground cumin seed
2 medium carrots cut into 1/2-inch cubes
3 cups diced tomatoes
1 small russet potato, finely diced
2 Anaheim, banana, or mild peppers, seeded and chopped
1 small red bell pepper, chopped
1 jalapeño pepper, seeded and finely diced, optional
2 small rutabagas (or other root vegetable) peeled and cut into 1/2 inch cubes
3 cups water or stock
chopped green onions or cilantro for garnish

1) Heat large pot over medium heat.  Add corn and sauté until beginning to brown. 

2) Add oil, onion, and garlic, and sauté until onion is soft. 

3) Add rutabagas, carrots, tomatoes, potato, Anaheim pepper, bell pepper, jalapeño, and stir in chili powder and cumin. 

4) Add 3 cups water or stock and bring to a simmer.  Cover and cook for 40 minutes, stirring occasionally. 

5) Season with salt and black pepper.  Serve with green onions or cilantro.

©2010 Two Caterers. All Rights Reserved.

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Cathy's Tasty Treats' Rosemary Garlic Potatoes

▪ Wash 4 -5 medium potatoes, slice in half long ways, then cut each half in Texas potato slices (wedges).

▪ In a sealable-plastic bag add 1/4 cup canola or cooking oil, pour in 2 tablespoons of Rosemary-Garlic Seasoning (pick up some Rosemary-Garlic Seasoning at Cathy's Tasty Treats).

▪ Add potatoes to bag. Shake to mix.

▪ Pour onto a baking sheet and bake for 35 - 40 minutes or until done, turning once during cooking.

▪ Serve hot as a side dish. Leftovers are great cold as a snack.

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Salsa Cruda from Chef John Skaggs of Two Caterers

2 lbs ripe tomatoes (about 3 large or 4 medium), cored and diced
1/2 c good-quality extra-virgin olive oil
1/3 c roughly chopped fresh flat-leaf parsely or basil (or both)
1 tbsp coarsely chopped fresh thyme
1 tsp minced garlic (1 medium clove)
1/4 tsp freshly ground black pepper; more to taste
pinch crushed red pepper flakes (optional)

Put all ingredients in a bowl, mix well.
 

©2010 Two Caterers. All Rights Reserved.

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Spiced Waldorf Salad from Chef John Skaggs of Two Caterers

SALAD:
2 c coarsely chopped apples, about 2 medium apples
1 1/4 c chopped celery
1/2 c coarsely chopped walnuts

DRESSING:
1/3 c mayonnaise
2 tsp sugar
dash allspice
1 tsp lemon juice

Preparation:
Place chopped apple, celery and walnuts in a bowl. Combine mayonnaise, sugar, allspice and lemon juice. Toss mayonnaise mixture with apple mixture. Serve over salad greens.
 

©2010 Two Caterers. All Rights Reserved.

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Spicy Grilled Eggplant from Chef John Skaggs of Two Caterers

1 medium globe eggplant or 2-3 long Asian eggplants
1-2 tsp salt, to remove water from eggplant (not needed for Asian eggplant)
1-2 tbsp olive oil, to brush eggplant for grilling
1 tbsp chopped parsley
1 tbsp chopped mint

Spicy Sauce
2 tbsp olive oil
2 tsp red wine vinegar
2 tsp fresh lemon juice
1 tsp finely minced fresh garlic
1 tsp your favorite ground chili pepper

Remove stem end and wash eggplant but do not peel. Cut eggplant into slices 1/2”-3/4” thick, being careful to make all slices the same thickness. (Cut Asian eggplant on the diagonal to get bigger slices.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. (If you're using Asian eggplant, they don't need to be salted.)

Preheat gas or charcoal grill to medium-high. Remove eggplant from colander and put each piece between two papers towels and press with your hand to squeeze out water.  Wipe eggplant dry and brush both sides with olive oil.

Place eggplant on grill and cook 4-5 minutes per side. Watch them carefully because they go from nicely browned to overly dark quite quickly.

When eggplant is done, remove from grill and place in large plastic bowl. Pour in spicy sauce, and gently stir eggplant to coat with sauce.

To serve, assemble eggplant on serving plate and sprinkle with mint and parsley. Serve warm or at room temperature.

©2010 Two Caterers. All Rights Reserved.

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Spinach Bacon and Apple Salad from Chef John Skaggs of Two Caterers

SALAD:
5 slices bacon
1/4 c sliced almonds
8 c spinach, rinsed, stemmed and torn into pieces
1 Red Delicious apple

DRESSING:
1/4 c. vegetable oil
3 tbsp red wine vinegar
1 tsp sugar
1/2 tsp prepared mustard
salt and fresh black pepper to taste

Preparation:
Place sliced apple, bacon and almonds in a bowl. Combine vinegar, sugar and mustard in a mixing bowl and whisk in oil. Toss dressing mixture with apple mixture. Serve over spinach.

©2010 Two Caterers. All Rights Reserved.

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Visit Meza.

Looking for wine and food pairings or great ingredients to go with your market purchases?  Just a few steps south of the market, Meza, at 48 N. State, offers a Market Wednesday $1 Wine Tasting during market season and a beautiful selection of affordable wines & pantry fare including Made-in-Ohio favorites like Rossi Pasta, Little Rosie's Dressings, Vino de Milo Sauces, Sweet Thing Gourmet, and Blue Jacket Dairy.

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info@marketwednesday.com

www.marketwednesday.com

©2010 - 2011 Uptown Westerville Farmers' Market. All rights reserved.