Monthly Archives: July 2012

LeRoy Market Earlybird Weekly Flyby 7/21/12

Greetings all,                                                                                                                                 I hope you’re all looking forward to getting back to the market as much as I am!

Goods and Produce Currently Available

The Erving Miller Family: Cheese, Cookies, Preserves, Pumpkin Rolls, Syrup, Cinnamon Rolls, Breads, Pies And Granola.

Found in The Woods: Rhubarb, Marigolds, Spinach, Lettuce, Radishes, Fresh and Dried Herbs, & Broccoli.  

The Plump Pumpkin: Bar Soap-$5, Fresh Ground Peanut Butter-$8 pint $16 qt., Almond Butter-$9 pint $18 qt.

Note; we replaced a defective phone this week, so I’m pretty sure that some e-mails and voice mails didn’t make it through to us.  Sorry about that.  We are actually expecting eight or nine vendors this weekend.

Upcoming Events

This week: Layla’s Arcade – Lots of Fun! Our own Layla Bunce will be mistress of ceremonies for this event for kids.

 

Next week: a special day of music – Gordy Jacobson will play old country favorites from 9 to 11 am. The Dave Yonkers band will play Christian rock from 11 to 1 pm.

Recipe of the Week (Advanced No-Bake Cookies)

          If you make no-bakes mainly because they are so quick and easy, then you might want to skip this.  If you’re in it for the taste though, the little extra effort will prove worth it. 

          I imagine the history of no-bake cookies as a fairly standard progression. someone invented them to fill a need/want.  They built on previous knowledge to come up with the fine chocolate morsel we all love (some of us maybe too much).  The recipe was probably not to be fooled with for many years, most people preferring to leave well enough alone.

          It’s too easy to think that no-bakes were first made by accident when some farmer coming from the field with dried oats tripped and spilled them into the pot of chocolate candy his wife had bubbling away on the stove. That is the prevailing theory spread by the Internet. Somebody has been watching too many old Reese’s commercials, I think.

          The basic ingredients have been around for hundreds of years, so who really knows?  Consider the following as possible contributing factors to the creation of No-bake cookies.

  • Many recipes come from making do with a lack of funds. 
  • Oats are inexpensive.
  • No-bakes are mostly rolled oats.
  • Not everyone has an oven.
  • Technically, no-bakes are more of a candy than a cookie proper, but who wants to bake in the summer?  

          It makes more sense that the abovementioned farmer and his wife collaborated to experiment with that pot of bubbling sweet chocolate to stretch the recipe across a dozen kids.

          Can’t you just see them late that first night, kids all gone to bed, Ma and Pa staying up late to make the first batch ever. They are no strangers to poverty, but they have a pioneer spirit, and it has made its way into every facet of their lives. They are excited as the sweet mounds harden—assured as they nibble a few stray crumbs.

          “Better’n blood puddin’,” says he.

          She laughs a little at his mastery of understatement. “Have ta share this concoction with the Pederson’s over next holler.”

          “Aye, and the Kuhl’s”

           Fast forward to the present and we find dozens of gourmet no-bake cookie recipes. Here’s one that we came up with.

 

No Bake Chocolate Walnut Cookies

Courtesy of Brian and Karen Cool

Prep Time 14 minutes. Cooking time, 8 minutes.

For 60 cookies, you will need:

3 c. White Sugar

1c. Brown Sugar

1c. Unsweetened Cocoa

1c. Milk

1 c. Butter

3/4 c. Peanut Butter (optional)

3/4 c. Black Walnuts

1 tbsp. Coconut Extract

1/2 tsp. salt

Preparation: in large saucepan mix sugar, salt and cocoa.  Add milk and butter.  Put over medium heat and bring to a boil; stirring constantly, boil two minutes. Remove from heat.  Stir in peanut butter, walnuts, coconut extract and oats. Drop by teaspoonfuls onto cookie paper.  Let stand until firm and cold.  Store airtight.

Tips: We use a cast iron Dutch oven. Work quickly to keep the mixture from hardening in the pan.  When we pull the cookies off the paper, we store the paper in the freezer until the next time. The cookies also store well in the freezer.

 

Over and out, Brian

Earlybird Weekly Flyby for 7-14-12

No market this week?!?  What does Razzasque Days have to do with it?  

One might think that with a thousand visitors to town, the market should do well, but no. On the two occasions we’ve tried it, the three conclusions most obvious were that; one, the mass focus is on a different atmosphere, boisterous and celebratory; two, you can only stretch a dollar bill so far; and three, if we don’t support Razzasque Days . . . if we don’t spend a little money there, we could lose this wonderful celebration. 

Razzasque days–a.k.a.; Razzmatazz Daze, Razzle-Dazzle Days, Chuck Cool’s Birthday. However you say it, it means a lot of good memories for a lot of good people. 

Horseshoes will be where the market would be. Come into town on Friday for a schedule of events. There’s something for everyone. I hope they have the chili cook-off again. See you there? 

Granted, a week off in mid-July is not the best timing for us market folks, but our vendors realize that they could rent booth space up town if they wanted. We’ll be back on the lawn in full swing on the 21st of July. 

All for now, Brian

LeRoy Market Earlybird Weekly Flyby 7/7/12

 Greetings all–with flowers,

            It’s been a long day so this is going to be short and, well, short. I just pulled the recipes off my computer (old favorites, but maybe not seasonally sensitive—so save them until you need them).

            And if anyone has extra flowers, bring ‘em on in, and learn how to make beautiful bouquets with Sandra Harris.      

Goods and Produce Currently Available       

Lettuces

Lettuces (Photo credit: AlyssssylA)

New Vendor—Harvest Village: Blueberry Jam, Veggies.

The Erving Miller Family: Cheese, Cookies, Preserves, Pumpkin Rolls, Syrup, Cinnamon Rolls, Breads, Pies And Granola.

Found in The Woods: Rhubarb, Marigolds, Spinach, Lettuce, Radishes, Fresh and Dried Herbs, Cattail Tops, Wild Onions & Broccoli.  

The Plump Pumpkin: Bar Soap-$5, Fresh Ground Peanut Butter-$8 pint $16 qt., Almond Butter-$9 pint $18 qt.

Brenda and Wendy: Jewelry, Cookies and House Plants.

Margo Andrews: Glass garden art with solar lights, all different.  Also have garden flower plates price range is from $7.50 to $35.00. I will also have handcrafted Polymer Clay buttons. Prices range from $1.00 – 1.50.  I do take special orders.

And much more of course.

Upcoming Events

Sandra Harris                                          Floral Arrangement Remember          No Market  7-14-12      Razzasque Days           

Recipe(s) of the Week

Here’s the Beef (heart and tongue, pickled)                                               1 beef heart (cut into 4 pieces)/1 beef tongue                                        water to cover meat                                                                                    1 tablespoon salt                                                                                          2 cups dark vinegar                                                                                     3/4 cup water                                                                                       pepper                                                                                                         1 teaspoon salt (If you prefer, you can add more to taste)                         1 Tablespoon pickling spice

Cook heart meat in salted water approximately 1 hour or until done. (If you are using tongue, it will need to cook about 1 hour then you will need to peel the skin off the tongue, then cook the tongue an additional 2 hours or until it is done) Drain, cool, and slice the meat. Pepper the meat generously. Combine vinegar, water, salt, and pickling spices and pour over the peppered meat. Bring to a boil and cool. Let it set overnight and eat. If you don’t think you will eat it within a week, you can freeze it.

The following is for pickling venison heart. It would also work for beef, goat, pork etc.

Wagner’s Pickled Hearts                                                                             – 2 hearts                                                                                                      · 3 cups water                                                                                              · 3 cups cider vinegar                                                                                   · Salt & Pepper                                                                                              · Granulated garlic                                                                                        · 3 cloves garlic (more if you’re a garlic lover)                                             · Onions, sliced                                                                                            · 1 tbsp. pickling spice (cloves removed)  

Wash hearts thoroughly to remove all blood. (Hearts that have been damaged in any way should not be used.) In a pot, simmer two cups water, one cup vinegar and add salt, pepper and granulated garlic to taste. Submerge hearts in mixture, cover, and simmer for 45 minutes. Test hearts at the end as you would potatoes (jab them with a fork, and if the fork penetrates without pushing in the outer skin, the hearts are ready.)

When the hearts are almost done, mix two cups vinegar and one cup water and bring almost to a boil. Shut off heat when mixture begins to “roll”, because if mixture actually begins to boil, the “bite” will be taken out of the vinegar.

After hearts are cooked, slice them up while they are still piping hot. Thickness is a personal choice, but hearts will pickle quicker if sliced thinner.

In boiling water, sterilize a one quart pickling jar and lid.

Into the bottom of the jar put one teaspoon salt, then a layer of sliced onions, followed by a layer of sliced hearts. Add a sprinkling of sliced garlic and pickling spice. Continue layering onion, heart, garlic and pickling spice until the jar is packed tightly.

Fill jar to the top with hot vinegar/water mixture, then seal jar. Place filled jar in refrigerator for three days at room temperature. After three days, hearts should be ready for consumption. After you open the jar, it should be kept refrigerated. Makes 1 quart.

YOU CALL THAT SHORT?

See you Saturday, Brian