Summer has arrived, and local farm stalls and farmers markets are in full swing.
Eileen creates a ranch three days each week where the bike path passes through Route 86 on its way to Lake Placid. Its great.
Paul Gutmann runs a farm on Averyville Road in Lake Placid. He’s small – and the proceeds go to support his small farm.
There are other farming platforms around the area, on Cold Brook Road in Vermontville, on State Route 30 heading toward Malone. The Hub in Tupper Lake sells vegetables from their farm in St. Lawrence County. Further afield, there are agricultural stalls on the way to Potsdam.
And farmers markets jump. The weekend markets in Saranac Lake and Keene attract a few thousand shoppers each week. Others, in Lake Placid and Tupper Lake, are smaller.
Everyone wins at the farmers market. Consumers win because they get fresh, local produce. The community wins because our marketplace is a community experience. The planet wins because fewer natural resources go to trucks and packaging.
Products shipped cross-country in refrigerated trucks lose taste and nutrition by the time they reach the supermarket. Fresh, local produce has much better flavor – and more nutrients. Farmers win because local buying supports our farmers and our region’s economy.
We meet friends. We build relationships with farmers. Our dollars stay in our community. People shop at local stores and eat at local restaurants. The whole planet also wins, because local purchase saves on gasoline and packaging.
It is Summer! Plan your week’s menu around seasonal and local produce found at farmhouses and farmers market.
Chicken dinner with vegetables and potatoes
I made this Thursday with ingredients from the farmers market and Eileen’s farm stand.
10 to 12 small new potatoes
1/2 teaspoon salt
1 tablespoon olive oil or other cooking fat
2 chicken breast fillets
Salt, black pepper, turmeric
About 4 oz. mushroom
4 small carrots
1 small head of broccoli
1 or 2 Hokkaido turnip
Half a dozen or so garlic pieces
Rub the potatoes, put them in the pan, cover with water, add salt. Bring to a boil, reduce heat to a simmer, cover and cook until cooked through when pierced with a fork, about 15 minutes.
While the potatoes are cooking, heat the oil in a skillet to medium to high. Add chicken pieces. Sprinkle both sides with salt, pepper and turmeric. Cook about 3 minutes per side. Sit aside.
Peel the onions, cut into cubes and add to the pan of cooked chicken; Reduce heat and cook, covered, for 3 minutes. Clean the mushrooms and cut them into slices. Add to skillet.
Wash the carrots and cut them into slices. Add to skillet. Rinse the broccoli and cut into florets; Add to skillet. Rinse the turnip and cut it into strips or chop it; Add to skillet. Cut the clamps into 1-inch pieces and add them. Season with basil. Lay the chicken on top of the vegetables to finish cooking.
When everything is soft, drain the potatoes and serve with chicken and vegetables. Add spices if needed.
New Potato and Snaps Fryer
1-2 tablespoons butter
2 cups of potatoes
1/2 teaspoon salt
3-4 cups of sugar
2 tablespoons fresh chopped parsley
2 tablespoons fresh minced chives
Remove the threads from the peas. In a large skillet, melt some butter. Beat the eggs with a little water and/or milk until foamy. Pour into the skillet, distribute evenly, and cook until done (or flip). Transfer to a plate and set aside.
In the same skillet, melt the remaining butter. Peel (optional) and cut the potatoes into thin slices, add to the pan, sprinkle with salt, cover and simmer for 5 minutes. Peel and cut the onion into cubes, stir with the potatoes, and cook for another 5 minutes or until the potatoes are almost cooked.
Cut the cooked eggs into slices. Add the chunks of sugar, herbs, and eggs to the pan, and cook, stirring, for another 2 to 4 minutes. Serve hot with a green salad for a light dinner or lunch.
Garlicky Summer Squash with New Potatoes and Ham
Chunks of garlic add flavor to this dish.
2 teaspoons butter
1 cup red potatoes, cut into ½ inch cubes
2/3 cup sliced garlic
1/2 teaspoon salt
2 green onions, sliced (or large)
2 cups yellow summer squash, cut into cubes
1/2 cup fresh chopped parsley
1 cup diced pork
Grated Parmesan cheese (optional)
Melt the butter in a skillet over medium heat. Scrub the potatoes and cut them. Add to the pan with salt and my heart. Add garlic, cover and leave for 5 minutes. While the potatoes are cooking, chop the green onions and summer squash, add, stir, and leave for another 5-10 minutes, until the potatoes are tender.
Chop the parsley and add to the pork, and cook for 2-3 minutes just to heat up. Serve warm, sprinkled with grated Parmesan cheese, if desired.
(Award-winning cookbook author “Garden Gourmet: Fresh, Gorgeous Meals From Your Garden, CSA, or Farmer’s Market” Yvona Fast lives in Lake Clear and has two passions: cooking and writing. It can be found at www.yvonafast.com and accessed at [email protected] or on Facebook at Words Are My World.)