The Holiday Kitchen: Oven Roasted Chestnuts

Everyone has heard The Christmas song, and it's famous line...chestnuts roasting on an open fire. I have never tried them. While at the store I found some chestnuts so I got a few and thought I'd try it. 

You have to score each chestnut with an x. If you don't or don't score deep enough they will explode in the oven. I learned that the hard way. You then have to soak them for 1 hour in a bowl of water.

Drain then place in a single layer on a baking sheet a bake for 20-30 minutes in 425 degree oven. 

Once done place in a paper bag or a towel to steam. This will allow you to be able to peel them easily. Crack the chestnuts then peel.

To be honest...I was not a huge fan. But I am particular with nuts. I'm glad I tried them but will probably keep to singing the song instead. You should try them yourself though. You may prefer them. 

 

The Seasonal Kitchen: Local Pumpkin Patches to visit

Did you know Illinois is the #1 pumpkin producing state in the US? 

It is now pumpkin season and that means all the local pumpkin patches are open for business as of this weekend! My family is going for our annual birthday party for my niece to the local patch and I am ready! I love the season and all it brings. The food, the weather, the colors, it's all wonderful! I am going to give you an overview of 5 local pumpkin patches within 2 hours from Springfield where you can take your family or go visit on your own. 

1. Bomke's Patch: located at 605 Country Lake Rd. Springfield IL 62711 217-670-2470

Admission for Bomke's for kids under 2 is free, ages 3-65 are $8, and 65+ and military are $6. Bomke's was started as a Christmas Tree farm in 2002 and in 2011 they opened their pumpkin patch. They have 13 acres with over 50 varieties of pumpkins. You can choose to pick your own or choose from a selection of pre-picked options. 

Activities offered include: a play area, corn maze, bean maze, wagon ride, petting zoo, and food truck. Plus, some unique activities like a pumpkin cannon (5$), barnyard bath, and new this year bocci ball! You can feed the animals at the petting zoo for 1$ per cup. 

2. Pumpkin Creek Farmstead: 7392 Barclay Rd. Sherman, IL 62684 217-629-4058

Pumpkin Creek farmstead is opened all week (Mon-Thurs 10-5, Fri-Sat 10-6, and Sun 12-6). They also offer a season pass for $22- or single-day tickets for $8, $6 for 65+ and $6 Mon-Thurs. 

Pumpkin Creek has been operating for 10 seasons and offers a variety of activities like a play area, petting zoo, corn maze, U-pick, hayrides, country store, and food. This is one of my family's annual places to visit. I especially love the petting zoo with their chickens and highland cows and the apple cider donuts and apple cider slushie! Unique things that they offer are the Haystack Mountain, and new for this year: tug of war, tetherball, and a new game called the rat race. 

3. Indian Creek Farmstead: 19468 Curtis Blacktop Rd. Petersburg, IL 62675 217-993-4050

Open Saturday and Sunday through October 29th- cost is $7 per kid for barnyard admittance, and adults are free unless wanting to go on a wagon ride for $3. 

Indian Creek Farmstead is on 120+ acres and includes over 70 varieties of pumpkins. The property includes 4 buildings (barn, granary, shoppe, and memory barn) some of which are historical. You have an opportunity to see and pet animals, see crops in the field, and learn about the foods as well. This is experiencing farm life and the role of agriculture. 

The Shoppe includes a food area including a vintage ice cream shoppe. I am very excited to check this out this season and this pumpkin patch has a lot of event space available for special events. 

They also have a play area, wagon rides, and a safe alternative to a corn maze using MILO/ Sorghum instead of corn stalks. 

4. Curtis Orchard and Pumpkin Patch: 3902 S Duncan Rd. Champaign, IL 61822 217-359-5565

Free admission and free parking and current hours are Mon-Sat 9-am-6pm and Sunday 11am-6pm. They instead charge per activity instead of a base admission price. 

Free activities include a toddler area and petting zoo. They also include horse drawn carriage rides on Sundays in September and weekends in October for 5 Tokens. There is a restaurant called the Flying Monkey Cafe open 8/26-10/31 from 11am-2pm daily. There is also a store where you can find items like produce, apple products, and unique items. 

The farm was founded in 1873 by the Curtis family and has gone through many changes since then. They started the orchard in 1977 and opened to the public in 1980, when a bad hailstorm prompted them to start making Apple Cider. Since then, it has been an award-winning favorite. The orchard still is a family run business today and is one of the area's most popular spots for Agricultural Tourism. 

5. The Great Pumpkin Patch: 1749A E County Rd. 1900 N Arthur, IL 61911

Open until 10/29, beginning 9/20. Wed-Sun 9-6. Weekday tickets for adults $7, 60+ $5, child 6-12 $5, under 5 free. Weekend tickets for adults $11, 60+ $7, child 6-12 $7, under 5 free.  Season pass available for $22.

The patch is located on over 200 acres and includes over 300 varieties of pumpkins from 20 different countries. The property was started as a homestead property in 1859 and includes some historical buildings including an old schoolhouse. The family started growing pumpkins in 1989 and opened the pumpkin patch to guests. In 2006, they added the Homestead Bakery offering from-scratch baked goods.

They have a corn maze, wagon rides, pumpkin art (if you have been you know what I mean), trails, photo ops, animals (my favorite is the three little pigs), a bakery, shop, and thousands of pumpkins to see. 

Not only is this a great pumpkin patch but you drive through the heart of Amish country to get there so it is an experience not to be missed. 

I hope you have a chance to check out one or more of these pumpkin patches and enjoy this wonderful season! I know I plan to check out a couple of them myself! Bring on the apple cider donuts, pumpkin bread, and apple cider slushies!

Farmers Market- September produce and recipe ideas

Fall has some of the best produce in my opinion. Apples, pumpkins, and peppers oh my! Fall is a great time to try a new recipe or food! Recently, I tried a new way to make sweet potatoes. That was surprisingly easy! It's a time to make great desserts like pumpkin pie and apple pie, baked goods like chocolate chip pumpkin bread, and savory dishes like soups and chili.

Melting Sweet Potatoes

Sweet Potatoes sliced in medallions

4 TBSP butter, ghee, or coconut oil melted and cooled

1/2 tsp Kosher Salt

Preheat oven to 425 degrees.  Peel and slice the sweet potatoes in 1 in thick rounds.

Place in a rimmed baking sheet and drizzle with butter and toss to coat. Arrange in single layer with 1/2 in between each round. Roast for 20 minutes. Using tongs flip and roast an additional 20 minutes. 

Tip: 20 min actually burned mine so I would start with 10 min on each side and go from there. 

Pumpkin Pancakes

1 1/4 C flour

2 TBSP light brown sugar

2 tsp baking powder

1/2 tsp salt

2 1/2 tsp pumpkin pie spice

1 C whole milk

1/3 C canned pumpkin

2 TBSP melted butter

1 large egg

In a large bowl whisk together flour, light brown sugar, baking powder, salt, and pumpkin pie spice and set aside. In a medium bowl, mix together milk, pumpkin puree, butter, and egg until combined. Fold pumpkin mixture into dry ingredients and stir until fully incorporated. Avoid over-mixing. Let batter sit for 15 minutes while griddle heats up. Cook over medium heat using 1/4 C of batter per pancake.  Cook approx. 3 minutes per side. Serve immediately with butter and syrup.  A great addition would be to use cinnamon butter. 

Spaghetti Aglio e Olio

6 garlic cloves

1/2 C fresh parsley

1 lb dried spaghetti

1/2 tsp Kosher salt

1 tsp red pepper flakes

1/4 C olive oil

1 TBSP salted butter

1 C parmesan cheese

Bring a large pot of water to a boil and add 3 TBSP Kosher Salt. Stir in the pasta and cook according to package directions.  While the pasta is cooking heat olive oil in a large skillet over medium heat, Add the crushed red pepper flakes and garlic and cook until garlic starts to turn golden, be careful not to overcook. Turn off the heat and stir in the butter. Drain the pasta and reserve 1 C of the cooking water. Add the pasta to the skillet and toss to coat. Turn the heat to medium-high and stir in the cooking water. Bring the mixture to a boil. Turn the heat to low and add the salt. Cook until reduced by 1/2. Turn off the heat and toss with parsley and shredded parmesan. Serve immediately. 

This is one of my favorite pasta dishes. It is so flavorful and so easy to make. Pair with a good wine and some breadsticks and salad for a complete meal. You could even twist this up by adding things like chicken.  A couple tips: use a good quaity olive oil and freshly shredded parmesan. 

Farmers Market- August Produce and recipe ideas

 

August brings to the market one of my favorite items.... apples, as well as some items I have recipes for I would like to try. What are some of the things you are excited to see at the market this month? It may surprise you but some of the items I would like to try are leeks, sweet potatoes, and plums. If anyone knows me well, I have some weird food things, like textures bother me some. Some I have bad memories from, like brussels sprouts, and I'm not overly fond of food that is really messy to eat. It's just some of my own weird food things. 

Does anyone else have a weird food thing? Another one of mine is I eat one thing at a time. I eat all my veggies at once, then move on to my next item, for instance. I've always eaten this way, not sure why I just always have. Although my dad may also eat this way if I remember correctly so maybe its genetic! LOL!

So, what are the benefits to the produce we see in August and how can you use them?

Up first, my favorite, apples. They are rich in fiber and antioxidants. They are also linked to lower risk of diabetes, heart disease, and cancer. Maybe that's why they say eating an apple a day will keep the doctor away. They are one of the world's most popular fruits. Apples are a great option if you are trying to eat healthy. They not only are nutritious but have sweetness making them a great option to add sweetness to a dish. I personally use apples frequently in my overnight oats for breakfast. And who can forget the most American pie, the Apple pie. Apples can also be paired with savory foods like meatballs, pork, and are a popular option for charcuterie boards. It also makes a great beverage as either apple juice or a fall favorite, Apple Cider. 

Slow Cooker Apple Cider Maple Meatballs

50 frozen meatballs

2 C apple cider

1/2 C maple syrup

3 TBSP apple cider vinegar

2 apples cored and chopped

Turn slow cooker on Low. Place the meatballs into the slow cooker and add the apple cider, maple syrup, and apple cider vinegar. Place the apples on top. Cook on Low for 4-8 hours, then turn to warm. Serve with additional chopped apples if desired. 

Bok Choy is not something you hear a lot about. It is helpful for reducing inflammation, and reducing risk of heart disease, diabetes, and various cancers. One of the most common ways to have Bok Choy is in stir fry. This is probably my favorite way to have it. Another way is in a Hot Pot (see post on Sukiyaki and Korean Hot Pot restaurant). 

Bok Choy Stir Fry

1/2 C vegetable both

1/3 C soy sauce

2 TBSP honey

2 tsp sesame oil

2 TBSP ginger

3 cloves of garlic minced

1 TBSP sesame seeds

Whisk together and reserve.

12 oz chow main noodles

1 TBSP peanut oil

1 C red pepper sliced

1 C mushrooms sliced

6 C bok choy cleaned and chopped.

1 TBSP cornstarch

1 TBSP cool water

Cook the noodles according to package and reserve. In large skillet, add peanut oil and heat over med-hi heat. Add bell pepper, mushrooms, and bok choy. Cook, stirring often, for about 4 minutes until fork tender. Add reserved chow mein and reserved sauce and toss to combine until well coated. Combine cornstarch and water in small bowl and add to stir fry. Continue to cook until the sauce thickens. 

Carrots promote healthy vision, balance blood sugar, help manage weight, regulate blood pressure, and improve immunity. Carrots are another vegetable like zucchini that can be used in savory and sweet dishes. I love a good carrot cake made with pineapple. Yumm! And in my opinion, the carrots are the best addition to a good pot roast. I would rather have more carrots than potatoes. Carrots can be added to other dishes or are just as good on their own or as a snack. 

Roasted Carrots

Carrots

Olive Oil

Seasoning of choice- (my favorite salt and black lime)

Peel and chop carrots as desired. Drizzle carrots in olive oil and toss. Sprinkle with seasoning. Place carrots on baking sheet and cook in oven at 400 degrees for 18-20 minutes.

*These would be great in the air fryer as well. Time would depend on the air fryer being used. Mine has a roast setting and takes 20 minutes. 

Plums are low calorie, improve bone health, improve memory and brain health, and protect against cell damage. I have always wanted to try plum jam since watching Sweet Home Alabama. Alas, I have not had the opportunity. Maybe this year!

Refined Sugar Free Plum Jam

2 C Plum chopped

1/2 lemon juiced

2 TBSP maple syrup

2 TBSP chia seeds

Over medium heat in a saucepan add plums, lemon, and maple syrup. Bring to a boil and turn the heat down slightly allowing the plums to simmer, reduce, and soften (approx 10-15 minutes.) Add chia seeds, stir through for a minute then turn off the heat. Allow the jam to thicken by cooling down at room temperature. Store in an airtight jar in the refrigerator and use as needed. 

*Jam can be left chunky or mashed up. Yield is for 1 jar. It will stay good in the fridge for 5-10 days. You can freeze it in jars. 

Leeks are rich in antioxidants; they also reduce inflammation as well as the risk of diabetes and cancer. I've never really thought about leeks much but at Christmas I had a meal out and they served a leek mashed potato, and it was so good. One recipe I would like to try to make is a bacon and leek quiche. It sounds so good!

Bacon and Leek Quiche

1 refrigerated crust pre-made

3 strips of bacon

2 medium leeks thinly sliced

8 large eggs

1 C Gouda shredded

1/2 C of half n half or heavy whipping cream

3/4 tsp salt

1/4 tsp pepper

Cook the bacon until crispy. Transfer to plate and set aside. In same skillet, add sliced leeks, and cook in the bacon grease until tender. Set aside to cool. Preheat the oven to 375 degrees. Place thawed crust in pie tin and trim excess crust. Pierce with fork or line with parchment paper and weigh down with pie weights and blind bake for 10 minutes.  Chop bacon into small pieces and in a large bowl combine the bacon, leeks, and all remaining ingredients for the filling. Remove pie crust from oven and fill with filling. Place back in the oven to bake for approximately 40 minutes or until set. 

Sweet Potatoes are high in fiber and antioxidants. They promote a healthy gut and brain. They support vision and immunity. Sweet Potatoes are another popular fall item that we see a lot of at Thanksgiving. There are so many ways to make them, and they can be seen in savory and sweet dishes. I personally am not a fan of them mashed. Not sure why but I do like a good sweet potato fry, and I like them in a dish called Tzimmies often served at Passover. I have always wondered about a sweet potato pie...it looks like Pumpkin; does it taste similar? I may need to explore this further this fall. Below is a recipe I have wanted to try but have not yet. Maybe this month will be my chance. 

Melting Sweet Potatoes

2 lbs sweet potatoes (apprx 2 large)

1/2 tsp Kosher salt

4 TBSP unsalted butter- melted and cooled

Cinnamon (optional)

Preheat oven to 425 degrees. Peel the sweet potatoes (if desired) and cut crosswise into 1-inch-thick rounds. Place the rounds on a rimmed baking sheet and drizzle with butter and sprinkle with salt. Sprinkle with cinnamon if desired. Toss to coat. Arrange in a single layer with at least 1/2 inch between rounds. Roast for 20 minutes. Using tongs, flip the rounds, then roast for 20 minutes more.

*They will look like they are burning but be patient. It is just the butter carmelizing. 

*This recipe can be adjusted easily for just one or for a crowd.

What produce are you excited about this month? I hope you get a chance to try out some of the great items available this month and feel free to share how you are using them?

The Family Kitchen: Grandma Hazel dressing with a twist inspired from my mom

 My Grandma Hazel made the best dressing. I used her recipe to try and recreate it with a few tweaks inspired by my mom. 

My mom would make this dressing but would add either chicken or turkey into it to make it more of a chicken and stuffing bake. I followed the recipe except I added extra chicken broth (still could have used more in my opinion) and added chicken and fresh sage.  When Grandma made this, it was always so soft and only crispy on the edges same with my mom. However, mine was still on the drier side. I either need to use more chicken broth or water, or maybe add a can of cream of chicken soup. I also did not use any stale bread just the stuffing croutons. It still tastes great just not as good as Mom and Grandma's!

With this dish I also made southern green beans with red potatoes, and cubed ham in the crockpot. I used fresh green beans from the produce stand and red potatoes as well. 

The recipe:

I used 3lbs aprx of green beans trimmed

5-6 small red potatoes cubed or diced

1/2 C chicken broth

1 Ham steak cubed

1 TBSP butter

1 tsp garlic powder

1 tsp onion powder

red pepper flakes optional

salt to taste

I added it all to the crockpot and cooked on high for 3 1/2 hours

The finished product was very good and was a great comfort food/ classic recipe as well. This would be great to make for thanksgiving and in fact I did make this for myself for Thanksgiving last year. 

Farmer's Market- July produce and recipe ideas

 

July brings with it lots of great things at the market! Today I was able to get some peppers and corn on the cob for myself and I am very excited for the peaches to arrive! Melons especially Cantaloupe were always my mom's favorites.

Some of the healthiest produce to add to your recipes are blueberries. Considered a superfood- they are low in calories, high in antioxidants, and are low in sugar. Some of my favorite ways to have blueberries are in my overnight oats, in fruit crips, and as a jam. A special treat I like to enjoy is a no bake Blueberry cheesecake it is so good! An of course nothing beats a good blueberry muffin. There are lots of options for ways to add blueberries to your recipes.

Blueberry Overnight Oats

1/4 C blueberries fresh or frozen

1/2 C old fashioned oats

1/4 tsp cinnamon

1/2 C almond milk or preferred milk

1 tsp maple syrup or honey

1 tsp chia seeds or flaxseeds

Mix all into a mason jar or covered bowl and refrigerate for at least 6 hours.

Either enjoy cold or as I prefer, heat up in the microwave for a minute. 

Add more blueberries and maple syrup before serving if desired.

A staple of summer food in my opinion, especially here in the Midwest, is corn on the cob. Corn is rich in Vitamin C and a good source of carotenoids. My favorite way to have corn on the cob is with some butter and seasoning wrapped in foil and cooked either in the air fryer or on the grill. My favorite seasoning to use is my Burlap and Barrel Black Lime. Another family favorite recipe is corn casserole. And nothing beats a good cornbread with your bowl of chili. 

Corn on the Cob wrapped in foil

Shuck corn on the cob and place each ear in foil

add 1 TBSP butter to the ear and wrap. 

Place on the grill and grill at 400 degrees for 20-25 minutes flipping halfway. (cooking times may vary)

If cooking in air fryer, wrap same way and place in air fryer, cook for 6 minutes at 380 degrees on both sides.

Once done open foil and baste with the butter and season if desired. (I highly suggest the black lime)

Peaches are one of my all-time favorite fruits and nothing beats a fresh peach. Peaches can improve digestion, promote heart health, and can help improve allergy symptoms. Growing up we would always just cut up the peaches and drizzle with sugar or sweetener and enjoy them just like that. I also enjoy a good peach cobbler or peach pie. Peaches are also great in your oatmeal or overnight oats. Peach is also a refreshing addition to beverages like lemonade and iced tea. 

Peach Lemonade

3 large peaches 

1 C sugar

1 tsp vanilla extract

4 C water

1 C fresh lemon juice (apprx 5-6 lemons)

Juice lemons, strain and set aside.

Peel peaches, take out the pits, and slice them. (if desired can leave skin on)

Add peaches into a saucepot and combine with sugar, vanilla, and 2 C water.

Stir and bring to a simmer over medium heat. Lower the heat and let peaches cook until softened.

Pour the peach mixture into a pitcher through a strainer. You can add some of the peaches or all to the pitcher if desired. 

Add the remaining cold water and the fresh squeezed lemon juice.

Stir everything together and refrigerate until cold. 

Feel free to add additions like mint. 

This could also be made into a cocktail by adding spirits like Bourbon or Vodka. 

Peppers are a very versatile vegetable that I feel like is found in almost every type of cuisine. Peppers are rich in antioxidants, high in fiber, and a rich source of vitamins A, B6, and C. I feel like most dishes can be improved by adding bell peppers. These peppers also come in Green, Yellow, Red, and Orange and can add some great color to your dishes! Peppers can be enjoyed in soups, casseroles, as a snack raw with dips, or roasted as a side dish. A favorite way to use peppers are in a breakfast casserole or quiche. 

Roasted Bell Peppers

4 medium bell peppers (various colors)

2 TBSP olive oil or butter

1/2 tsp kosher salt

1/4 tsp black pepper

1/2 tsp garlic powder

1/2 tsp dried oregano

1/4 tsp red pepper flakes

Preheat oven to 450 degrees. Line baking sheet with high heat resistant parchment paper.

Cut the bell peppers into quarters and seed and trim them. 

Place the bell peppers on the baking sheet and drizzle with oil or butter and use yours hands to coat well. 

Sprinkle with salt, pepper, garlic powder, oregano, and red pepper flakes (feel free to change up the seasoning as desired).

Roast until tender and charred in spots, appx 20 minutes. 

Serve immediately. 

These are just some simple ways to use these fruits and vegetables. There are many ways to use them, and I would love to hear some of your favorite ways to use this month's produce highlights. 

Local Produce Stand Opens- Seaney Farms in Tallula, IL

 

The Seaney Family Farms Greenhouse has now opened their produce stand. If you are in the Petersburg, IL area or want to drive out this way they have some great products. 

Corn, squash, watermelon, blueberries, green beans, tomatoes, potatoes, zucchini, cucumbers, green peppers. The Green beans look fantastic! I also excited to try the farm fresh eggs. 

They also have some meat products, farm fresh eggs, salsa's and jams, and cheese products from other vendors available for purchase. 

                                       

Seaney Farms also has stands in Springfield IL and in Sherman IL if you are in those areas. 

Farmers Market-June Produce and recipe ideas

So many good things coming to the market in June!

Cabbage, beans, blueberries, cherries, lettuce, potatoes, rhubarb, and strawberries are all on the top of my list.

I see jams and fruit crisps in my future. Stir fry's and veggie packets. Oh my!

See some of my favorite ways to use these fruits and veggies below!

One of my favorite ways to use cabbage and potatoes are in foil packets cooked either in the oven or better yet on the grill. Chop up cabbage, potatoes, carrots, peppers, onions, and whatever other veggies you like. Add some olive oil, garlic powder, onion powder, salt, and pepper, plus any other seasoning you'd like. Place in foil and wrap up to cook. This is one of my favorite side dishes to make when grilling. My bestie and I make this often during the summer. Pretty much every time we grill out and its so easy! Just time consuming with all the chopping. A great way to use the cabbage and potatoes. 

Green beans I like a couple different ways, but nothing beats southern green beans, cooked with potatoes, and either ham or bacon. A great way to use the beans and potatoes. Another way I like beans is in Green Bean Amandine. I really like Joanna Gaines' recipe. I made some minor adjustments based on what I had on hand. You basically cook the green beans until cooked al dente approx. 6-8 min. Then set aside. Then melt 2tbsp butter and 2tsp of garlic powder (my change), whisk in 1/2 C brown sugar, 2 1/2 tbsp of white whine vinegar (my change), 1 1/2 tsp apple cider vinegar, then toss in green beans until well coated. Add 1 C toasted sliced almonds, 1/2 tsp salt, and 1/2 tsp ground pepper and toss until well combined. Leftovers store for 3 days. I found these beans to be even better the next day!

Rhubarb I love in Strawberry Rhubarb pie. My mom used to make this when I was a kid and it was sooo good. I found a recipe of my great aunt's that I plan on making sometime in the future. Another great way to use strawberries and rhubarb as well as the other berries is in a Chia Seed Jam. I just made a batch with frozen blueberries. The Chia Seed Jam recipe is 3.5 lbs. of berries/fruit, 1 C sugar/Splenda (I use Splenda), 2.5 C water, and 1/4 C chia seeds. You add the berries and water to a saucepan and cook on HIGH and bring to a boil. Cook the berries until broken down and most of the water has evaporated. Turn off the heat and stir in the chia seeds. The chia seeds not only acts as a natural thickener but it adds additional fiber to the jam. 

                                     

One of my favorite ways to use cherries is in a fruit crisp. Cherries are one of my favorites, but I also love blueberries as well. I would be interested in trying a strawberry rhubarb version of this as well. The recipe I use is inspired by Joanna Gaines' cherry almond crisp. With some of my own adjustments and I make a bulk crisp topping that keeps in the freezer instead of hers. For the filling add 2lbs cherries pitted, finely grated zest of 1 lemon, 2 tbsp lemon juice, 1 tsp almond extract, 1/2 C sugar/Splenda (I use Splenda), and 1/4 C cornstarch. Mix the cherries with the lemon juice, zest, and extract. Then in a small bowl combine the sugar/Splenda and cornstarch and sprinkle over the cherries to coat. Divide the fruit mixture into ramekins or whatever dish that is oven safe. Preheat oven to 375 degrees, For the bulk crumble: I C oats, 2.5 C flour, 1C brown sugar, 1 tsp ground cardamom, 2 tsp of ground cinnamon (I used a pumpkin pie spice in place of the cardamom and cinnamon), 2 tsp salt, 2 tsp extract either vanilla or almond (I used almond), and 12 oz of unsalted butter. Put all the ingredients in a large bowl and combine with hands. Rub the bits of butter into the dry mixture with the tips of your fingers until all the butter is broken up and incorporated. You should have a coarse crumble. Scoop this into a freezer Ziploc bag or another freezer container. This crumble will last up to a year in the freezer. The crumble remains loose even when frozen, so it is easy to just take a spoonful out or more as needed. 

Another way I like to use berries is in my overnight oats. I've used blueberries and cherries in my overnight oats and love them. I add some chia seeds for fiber, 1/2 C oats, a smidge of cinnamon, a tsp of PB2 powder, a tsp of coconut sugar or maple syrup/honey, a smidge of fruit (6-7 large cherries or 1/4 c blueberries), and 1 C of almond milk approximately. Refrigerate overnight and I microwave mine in the morning because I like my oats hot. On occasion I will add some vanilla or almond extract or other nuts like pecans or almonds. This is my go-to for weekday breakfasts. Its healthy and you can change it up to keep it interesting. Overnights really are versatile you can do almost anything to them. 

What are some ways you like to use the produce you will find at the market in June? I am especially interested in how people are using plums and turnips. 

Kickoff to the Old Capitol Farmers Market is May 17th!

May kicks off one of my favorite seasons! Farmers Market season! In Springfield IL our Farmer's Market kicks off for the season on May 17th. It is considered to be the most popular farmers market in Central Illinois. The market supports small farmers and local growers by providing an open-air venue for them to sell their products. The local economy is supported by providing access to healthy products at a reasonable cost. The market is a great community meeting place. In preparation for that event, I am compiling some information you may want to know. 

First where is it located? The Old Capital Farmers Market runs on every Wednesday and Saturday morning starting May 17th in downtown Springfield, IL at 4th Street and Adams. It runs from 8am to 1230pm. The market runs through the end of October for the summer market.

What produce will be available in May? You will be able to find great produce like cabbage, cherries, lettuce, strawberries, and others. See the graphic below for all produce that will be in season and the benefits of the produce. 

What other items can you find at the farmers market? It is not just a place to find produce. You can find things like coffee, baked goods, soaps, olive oil, cut flowers, plants, eggs, meat products, and many other things. 

What type of payment do the vendors accept? Cash, credit, and debit are accepted as well as LINK is accepted and matched. 

My favorite vendors to check out are: 

Itty Bitty MicroFarm- I love their microgreens on sandwiches and salads, also they sell cat grass which my kitties love!

Calhoun Produce- they have the best peaches!

Hilltop Community Gardens- they just always have good stuff.

Hodgson's - mom always said they had the best cantaloupe.

I like to make a morning of it. Grab a friend, meet for breakfast (my favorite places to go are Boones and Cafe Moxo), then head to the market. Even if you don't end up buying anything ( I mean that never happens) it is great to get out among the community with friends and get some fresh air.