May 2015 – Farm Fresh Produce, Cooley Farms, Farmers’ Markets, Healthy Recipes

Enjoy Fresh Farm Favs

Go FRESH !!!!

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Cooley Family Farm – Lafayette, Indiana

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The people of Lafayette, Indiana are very fortunate to have farmers like Kevin Cooley and the Cooley Family Farm located close to them.  This farm, recognized for producing organic produce with outstanding quality, is actively involved with its customers, restaurants, and even Purdue University.

Kevin and Tracy Cooley established The Cooley Family Farm in 2001.  This small farm uses a high density multi-rotational cropping system.  This means that the same piece of earth can produce up to 4 crops of various densities per season.  In addition to their own small farm, they incorporate vegetables from other local like-minded farmers.

By keeping it small, they eliminate the need to hire extra help, and as a family farm, they do nearly all of the work themselves.  Together with their two children Trae & Lacie, they manage the farm from the field to the table. The best part is that many of their customers are thought of as part of their farm family. One or two times a year they have volunteer days where our farm family comes out to pitch in with big jobs like caging tomatoes.  Sometimes it just takes a few extra hands at critical times! This is farming at its best.

Their farming practices have always been sustainable by nature.  They do not use any synthetic chemicals to control weeds or insects on our crops.  They choose not to use treated, GE or GMO seed.  Organic, heirloom and open pollinated seed varieties are among their favorites. To improve soils, they use cover crops, compost, rotation, natural rock based minerals, and OMRI approved amendments.  They do not use synthetic fertilizers.

With this philosophy, one can clearly see why Cooley Family Farm is so successful and produces excellent products.

Link to Cooley Family Farm Facebook Page

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Lafayette/West Lafayette Farmers’ Markets

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Because there are so Farmers Markets spouting up around the country, we might believe that this is a new revolutionary idea.  Actually, farmers around the world from Egypt, 5,000 years ago until now have sold or traded their freshly produced products to others.  Today, we find that these farmers or producers schedule a time to sell their fresh fruits, vegetables, meats, flowers, and baked or prepared foods directly to customers.  The most important criteria that’s true about a Farmers Market is that the fresh products are produced and sold by farmers or local producers, without involving the middleman used by most supermarkets.

If you are like us, we love to go to our local Farmers Market just to enjoy seeing all the interesting products and fresh produce.  Walking along, just being with all the other people and enjoying a beautiful spring, summer, or autumn day is refreshing and soul satisfying.  It’s a real fun activity.

Some Farmers Markets are low key, without any hustle or bustle, but others are very large and at times overwhelming.  Personally, we select the smaller community farmers markets that feature “farm fresh to the table” products.

MOST OF ALL…….SMILE, LAUGH, AND HAVE A REALLY GREAT TIME!

Plan Your Visit to a Farmers Market

Copy of Seasonality Chart (Chicago Area -Example)

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Historical Marker at Lafayette Farmers Market

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A historical marker was placed at the Lafayette Indiana Farmers Market on 5th & Columbia Streets to commemorate  a local farmer who sold his vegetables for over 50 years at this location.  He became know as the “Vegetable King” and was remembered in a poem written by Brent Clary, a local attorney. This poem was later placed on a  bronze plaque fastened to a stone marker for all to see and remember  his contribution to the growth of the Lafayette market. His name was Joe Rumpza and he farmed just south of Lafayette, Indiana for over 50 years selling his produce to the local people.

‘Tribute to Joe Rumpza – “The Vegetable King” at Lafayette Farmers Market

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Farm Fresh Inspired Recipes

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Shredded Rainbow Carrots ‘n Orange Salad

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‘This is so healthy, easy to make, and beautiful to serve.  The curly carrots reflect twirls of red, orange, and yellow, adding a festive look to the final dish.  Oranges blend with the lemon juice adding a touch of sweetness.  Dotted with emerald green parsley, juicy blueberries, and crunch sunflower seeds, it’s perfect for any special occasion.  It will hold in the refrigerator for several days.

Recipe Inspired by: Tracy Cooley from Cooley Farm Family, Inc.  Tracy adds blueberries in place of oranges; also try adding dry roasted sunflower seeds right before serving.  Making curly carrots is such a great idea!

Copy of Shredded Rainbow Carrots ‘n Orange Salad

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Carrot Pancakes with Shredded Rainbow Carrot’n Orange Salad

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Golden pancakes are packed with flavorful carrots and seasoned with fresh onion.  A quick fry in oil produces crisp pancakes similar to potato pancakes.  It’s a great side dish with main dish sausage or to have as a vegetarian supper.  Serve them with a mild horseradish/ranch sauce or your favorite sour cream.

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Copy of Carrot Pancakes with Shredded Rainbow Carrot’n Orange Salad

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Garden Party Edamame Dip with Pumpernickel Harvest Bread

‘This appetizer dip is a real winner.  Serve this healthy, fresh  edamame dip enclosed with dark pumpernickel bread crumbs.  It looks just like a fresh herb plant but the slick trick is that the little “garden plant pot” holds the delicious dip.  Serve with your favorite crisp crackers and watch your friends have lots of fun with it.

‘Recipe Inspired by:  Simplyrecipes.com/edamame dip/

 Copy of Garden Party Edamame Dip with Pumpernickel Harvest Bread

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Petite Peppered Potatoes with Ramps

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‘Some foods wake up your taste buds. Ramps, the first vegetable in nature’s wild garden, are considered a culinary delicacy.  Roasted petite potatoes dressed lightly with peppered oil receive a final touch from crunchy bacon.  But the best part is the onion and garlic ramp flavor that will tease your taste buds to locate that special Framer’s Market stand sharing this treasure with the world.

Copy of Petite Peppered Potatoes with Ramps

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Whole Wheat Rotini Pasta with Fresh Ramp Pesto
and Tomato Medley

Curly whole wheat pasta swirl in onion garlic herbed flavored pesto spooned over lightly bitter dandelion leaves, drizzled with bacon dressing.  Juicy petite tomatoes and creamy feta cheese are spooned over the top. Serve with salad tongs to gather all the layers of goodness.  Serve it warm or room temperature.

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Copy of recipe for  Whole Wheat Rotini Pasta with Fresh Ramp Pesto and Tomato Medley

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              Baby Kale Dinner Salad with Shredded Beets, Walnuts, and Feta Cheese

‘This salad, served with a layered look, is elegant enough for that company dinner.  Using shredded beets makes it an easy recipe to prepare.  It also can be tossed together in a large salad bowl for an informal dinner.

Recipe inspired by:  Tracy Cooley made this recipe easier by shredding the beets.  She also serves these as a veggie side dish with just a tablespoons of lemon.

Cook’s Note:   I like to wear a pair of kitchen gloves when working with the beets.

Copy of Baby Kale Dinner Salad with Shredded Beets, Walnuts, and Feta Cheese

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Seared Radish Salad with Miso Sauce

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Miso sauce gives these veggies a rich savory flavor.  The umami taste softens the sharp radish taste and blends the flavor with edamame and chives.  The black sesame seeds add a striking appearance and delightful crunch, The best part is that they are also high in calcium and other minerals.

Recipe inspired by:  Whole Foods Market recipe for Pan-Seared Radishes with Miso Sauce

 

Copy of Seared Radish Salad with Miso Sauce

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Farm Fresh Strawberry Rhubarb Crisp

 

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Celebrate spring with this fresh farm rhubarb strawberry dessert, which is topped with crunchy walnut oat crumbs. It is so easy to make, and I love the crisp topping combined with the creamy fruit. This recipe is designed for smaller dessert portions.  Make sure you look for those fresh rhubarb stalks at your favorite farmers’ market.  It’s Spring’s Best Buy.

Recipe inspired by:  Tracy Cooley from Cooley Family Farm. Inc.  She makes her topping in the mixer. Mix only until crumbs form.  For a larger group:  double the recipe and bake in a larger pan for 1 hour or golden brown. Her daughter loves this dessert.

 

Copy of Farm Fresh Strawberry Rhubarb Crisp

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Parsley Root Fries with Marinated Tomato Ketchup

‘Herb flavored fries will treat you to a new flavor in a friendly fry form.  If you cut them thin, they will become crisp, especially their tips.  Serve with your favorite tomato ketchup.  The best part is that this old herb has a long history of health benefits for the digestive system.  

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For more information and an awesome fresh tomato ketchup:  see:

Parsley-root-fries-with-roasted-tomato-ketchup-2/

Additional Source: Balch, Phyllis A. Prescription for Dietary Wellness. New York, NY: Penguin, 2003.

Cook’s Note:  Watch out because parsley roots look very similar to parsnips.  They are slender and may take a little more care when cutting them into fries.  But the challenge will be fun.  If you can’t find parsley roots, you can use parsnips as a substitute. Watch your baking time as they are sweeter and can burn easily if cut into thin slices.

Copy of Recipe for Parsley Root Fries with Marinated Tomato Ketchup

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Blueberry Peach Almond Crunch’n Cream Pudding

It’s coming, fresh juicy blueberries and sweet peaches!  One look at this dessert tells you it’s delicious.  Crunchy almond cover the top, garnished with some fresh peach chunks and blueberries.  As your spoon sinks into the lush creamy almond scented peach pudding, tiny blueberries swirl like tiny bubbles teasing you to catch them.  The final ginger punch of a crunch to satisfy any sweet tooth.  Best news – it’s good for you too.

Copy of Blueberry Peach Almond Crunch’n Cream Pudding

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