CSA Recipes

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I M M E D I A T E    N E W S    R E L E A S E

“PRESSURE  CANNER  GAUGE  TESTING”

Canning foods is resurfacing as a popular way of preserving foods.  To ensure the safety of your family, foods must be canned in a safe manner.  There are two safe ways of canning depending upon the food you are preserving.  The boiling water bath is used for fruits, tomatoes, pickles, jam, jellies and preserves.  All other foods should be canned using a pressure canner.

Clostridium botulinum bacteria are the reason why low-acid foods must be pressure canned to be safe.  The spore from the bacteria can withstand boiling and under certain conditions can result in production of a deadly toxin.  These spores can be destroyed by canning food at a temperature of 240 degrees F or above for a specific amount of time.

To insure that your canner’s dial gauge is working correctly pressure canners should be checked for accuracy on a yearly basis.  The University of Maryland Extension – Frederick County Office will be testing pressure canners at no charge on the following days:  July 22, and 23 between 1 – 4 p.m. and August 3 and 4 between 1 – 4 p.m.  You do not need to RSVP but canners will be tested on a first come basis.  If you cannot wait for the gauge to be tested, you may drop it off and we will call you when it is ready.  For additional information or questions contact the Family & Consumer Science Office at 301-600-1599.

For more about the Frederick County Extension Office check our website
www. frederick.umd.edu

Ingredients

* 2 pounds new potatoes (white, red, or Yukon gold), scrubbed and halved
* 1 pound cippolini onions, peeled
* 1/4 cup extra-virgin olive oil
* 2 teaspoons dried rosemary
* 1 teaspoon salt
* 1 teaspoon freshly ground black pepper

Directions

Preheat the oven to 400 degrees F.

In a large bowl, toss together all of the ingredients. Spread the mixture in a single layer on a baking sheet. Bake until the potatoes and onions are golden brown and cooked through, about 40 minutes. Serve immediately or cool and store in an air-tight container in the refrigerator, reheating the next day in a preheated 400 degrees F oven for 10 to 15 minutes.

Food Network – Show: Everyday Italian

* may substitute 1/2 t dried cilantro

Fill a large pot 1/2 full of water; bring to boiling. Meanwhile, cut tops from green peppers and remove seeds. Chop tops and set aside. Add whole sweet peppers to boiling water. Return to boil. Reduce heat and cook, covered, for 4 to 5 minutes, until just tender.

In a medium saucepan, combine the chopped sweet pepper tops, black beans, corn, onion, uncooked rice, jalapeno peppers, and one cup water. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, or until rice is tender.

Stir in cilantro and half the cheese; toss to mix. If necessary, let rice mixture stand, covered, about 5 minutes or until water is absorbed.

Fill sweet peppers with rice mixture. Place in a 2 quart square baking dish; sprinkle with remaining cheese.

Bake uncovered in a 400° oven about 15 minutes or until cheese melts. 4 main dish servings

Sent in by Pat The South Mountain Group

West Frederick Farmer’s Market Update
Summer Festival This Saturday, July 11th.

Join us for our first Summer Festival this Saturday as we celebrate the arrival of corn, tomatoes, blueberries and peaches! Our farmer’s market will be filled with colorful, ripe seasonal produce and fun activities for the whole family. See below for the list of events we have lined up for our big celebration THIS Saturday, July 11th from 10-1pm at 110 Baughman’s Lane.

Chef’s Challenge
Chef Bryan Voltaggio will be at the market for his second Chef’s Challenge. He will have to create dishes with the ingredients that he finds at the market on the day of challenge.

Enter raffle and win a prize
Our popular “Passport to Freshness” raffle will be back. You need to collect at least one stamp from each of three zones to enter for the raffle.  We will draw winners at 10:30 am, 11:30 am and 12:30 pm. You must to be present to win the prizes of fresh produce and market products.

Live Radio Show
KEY103 will be broadcasting live at the market from 10 am to 12 pm.

Face Painting
Bring your kids to market for face painting. Let them choose among fruits, vegetables, cow, crab, or cupcakes to decorate their faces.

Hope to see you all at the market!

West Frederick Farmer’s Market
110 Baughman’s Lane Frederick MD 21702, behind Holiday Cinema
Every Saturday 10 am – 1 pm till Thanksgiving
Visit us on our Website | Facebook | Twitter
Email us at info@frederickfarmfresh.com