Think Outside the Barn

Friday Fixin's - Garden Vegetable Soup

We're experiencing some rain here at the Missouri Department of Agriculture. What a welcome sight to all of us! When it's rainy, soup comes to mind. What a great time to pick some fresh green beans and get into the root cellar and pull out some garlic, carrots, and potatoes you've saved and cook up a large pot vegetable soup. Sit back, relax, watch the rain, and enjoy a hot bowl of that Missouri grown goodness right from your very own kitchen.

Total Time: 1 hr 25 min

Prep: 40 min

Cook: 45 min

 

Ingredients

4 tablespoons olive oil

2 cups chopped leeks, white part only (from approximately 3 medium leeks)

2 tablespoons finely minced garlic

Kosher salt

2 cups carrots, peeled and chopped into rounds (approximately 2 medium)

2 cups peeled and diced potatoes

2 cups fresh green beans, broken or cut into 3/4-inch pieces

2 quarts chicken or vegetable broth

4 cups peeled, seeded, and chopped tomatoes

2 ears corn, kernels removed

1/2 teaspoon freshly ground black pepper

1/4 cup packed, chopped fresh parsley leaves

1 to 2 teaspoons freshly squeezed lemon juice

Directions Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.

Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

SERVES 6

Calories: 255

Total Fat: 12 grams

Saturated Fat: 1 gram

Protein: 6 grams

Total carbohydrates: 33 grams

Sugar: 8 grams

Fiber :6 grams

Cholesterol: 0 milligrams

Sodium: 1385 milligrams

Recipe and photo courtesy of Foodnetwork.com-Alton Brown, Good Eats 2004

Work Missouri-Grown into your Labor Day Plans - Check Out What's Fresh at Farmers' Markets

Did you know that this is prime-time for fantastic Missouri-grown produce from melons to apples to tomatoes? And that fresh beans are at their best now? Add some sweetness to your Labor Day celebrations (and relaxation) with the freshest Missouri produce - direct from the growers at your local farmers' market.

Curious about what else you might find at the farmers' market? Check out the weekly report's update on everything from chard to blueberries to potatoes to garlic, pumpkins and mums online at AgriMissouri.com.

Not sure where your local market is or when it might be open? Not a problem! While you're checking out AgriMissouri.com, click on the "MO Grown" tab, then use the awesome search feature to grab a list of markets for your town, county or zip code.  Missouri has well over 220 markets, so there's sure to be one close to you!

Show Me Ingenuity - Cattlemen and Corn Growers Think Outside the Barn

The drought of 2012 has brought more challenges to Missouri farmers than most can remember. And in true Missouri fashion, producers haven't slowed down a bit - they've continued working hard to make the best of the situation for their families, crops and livestock.

Today, we learned of yet another example of Missouri agriculture "Thinking Outside the Barn" - as pasture and hay conditions continue to decline and the corn crop uncertain, the University of Missouri College of Agriculture, Food and Natural Resources, the Missouri Corn Merchandising Council and the Missouri Catllemen's Association are working together to ensure producers have the opportunity to explore alternative forages at workshops scheduled throughout September.

During the workshops, producers will have the opportunity to learn about a process called ammoniation. Through ammoniation, at a cost of approxiamtely $25 per ton, farmers can turn corn stover (the dead stalks and leaves) into a nutritional feed to help compensate for the shortage and poor condition of drought stricken hay.  The process can also improve the digestability what would normally be a lost crop by 15 percent and double the protien content of the resulting feed. 

A list of the scheduled workshops is below, and more information is available by contacting Missouri Corn, the Missouri Cattlemen's Association and the University of Missouri CAFNR team.

Workshop Schedule:

Sept. 11 at Joplin Regional Stockyards, 6 p.m.

Sept. 13 at Brent Martin's farm in Anutt, 3:30 p.m.

Sept. 18 at the MU Thompson Research Center Field Day near Spickard, 9 a.m.

Sept. 20 at the MU Beef Research and Teaching Farm in Columbia, 6 p.m.

Sept. 25 at the MU Forage Systems Research Center Field Day near Linneus, 9 a.m.

Sept. 27 at Triple V Farms in Perryville, 6 p.m.

To learn more about these workshops contact the Missouri Corn Merchandising Council at (800) 827-4181.

 

Photo Note: A corn grower examines stover during a field day in Rhineland, Mo., earlier this year. Credit: Missouri Corn Merchandising Council

Friday Fixin's - Baked Jalapeno Poppers

Whether from your garden or your farmers' market, jalapenos are plentiful this time of year. With the fresh produce plentiful, we're a fan of this healthier version of jalapeno poppers.

Baked instead of fried, these poppers give you the same great flavors with a little less guilt. They make a great appetizer for any casual dinner setting or party. Your friends and family will love that you took the time to make these tasty bites! 

Ingredients

• 1 (8 ounce) package cream cheese, softened
• 1 (8 ounce) package shredded sharp Cheddar cheese (Try St. Louis' AgriMissouri member Hautly Cheese Company's Extra Sharp Chunk Cheddar)
• 1/4 cup mayonnaise
• 15 fresh jalapeno peppers, halved lengthwise and seeded
• 2 eggs, beaten
• 1/2 tablespoon milk
• 1 1/2 cups crushed cornflake cereal

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
2. In a medium bowl, mix together cream cheese, sharp Cheddar cheese and mayonnaise. Stuff jalapeno halves with the mixture.
3. Whisk together eggs and milk in a small bowl. Place crushed corn flake cereal in a separate small bowl.
4. Dip each stuffed jalapeno half into the egg and milk mixture, then roll in corn flake cereal to coat.
5. Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven 30 minutes, or until filling is bubbly and lightly browned.

Recipe and photo from Allrecipes.com

Winning is Sweet at the First Lady's Pie Contest

The First Lady's Pie Contest was a huge hit again this year at the Missouri State Fair! The contest included categories for fruit pies, as well as soft pies with custard or cream filling, and attracted 45 entries!

First Lady Georgeanne Nixon was on hand for a pie-baking workshop Thursday morning, and she and Gov. Nixon joined in to sample some of the pies and announce the winners, including the best of show prize, which went to a Hawaiian-themed pie by entered by Megan White!

 For more winners, check out the list and photos below and visit mostatefair.com!

Best in Show – Megan White, Hawaiian Delight Pie

Soft Pies

First Place – Megan White, Hawaiian Delight Pie

Second Place – Debra Bolton, Lemon Blueberry Pie with Poppy Seed Crust

Third Place – Kristie Price, Coconut Cream

Fruit Pies

First Place – Gayle Duncan, Wild Black Raspberry

Second Place – Gabriel “Sage” Harlan, Missouri Blackberry & Peach Pie

Third Place – Lorin Fahrmeier, Peanut Butter & Jelly Pie

Want to know more? Check out the First Lady’s Pie Contest Rules and Official Entry Form at mostatefair.com.

Weekly Livestock Market Summary

This week’s supply of cattle was moderate at most barns throughout the state.  Producers have continued marketing cattle, taking advantage of cooler temperatures which can make transporting cattle less stressful.  Demand for feeders is good. Several loads of yearling steers, mostly eight-weights, found their way to town this week. With current supplies being very tight several loads of yearlings is quite an unexpected, but welcome, sight for buyers given current cost of corn.

 To view the full report, visit the MDA Market News website.

Source: MO Dept of Ag-USDA Market News Service, Jefferson City, MO
            Tony Hancock, Market Reporter, (573) 751-5618

Friday Fixin's - Tomatoes Two Ways

In honor of the Missouri State Fair, going on now through 19, 2012 in Sedalia, we're sharing a recipe for fried green tomatoes - one of the many unique and delicious concessions available to fairgoers. And after your visit to the Fair, you can make your very own batch at home to splurge and reminisce about the great time you had taking in all the sights and sounds of the Missouri State Fair. 

We've also included a second tomato recipe this week - a cool and creamy BLT Dip. While it's not your traditional BLT, it's a great way to enjoy the tomatoes you've harvested or bought from your local farmers' market with the great flavor combination of the traditional sandwich. And while you're at the Missouri State Fair, stop by the AgriMissouri Market and Farmers' Market both located in the Agriculture Building on the fairgrounds and check out the wide variety of Missouri Made and Missouri Grown products featured there.

Fried Green Tomatoes

Ingredients

• 3 medium-size green tomatoes, cut into 1/3-inch slices
• Vegetable oil
• Salt to taste
• 1 large egg, lightly beaten
• 1/2 cup buttermilk
• 1/2 cup all-purpose flour, divided
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preparation

• Combine egg and buttermilk; set aside.
• Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.
• Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
• Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

BLT Dip

Ingredients

 

• 2 cups sour cream
• 2 cups mayonnaise
• 2 lbs sliced bacon, cooked and crumbled
• 6 plum tomatoes, chopped
• 3 green onions, chopped
• assorted crackers or chips

Directions

 
• In a bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions.
• Refrigerate until serving.
• Serve with crackers or chips.

Fried Green Tomato recipe and picture courtesy of myrecipes.com from Southern Living. BLT Dip recipe and picture courtesy of food.com.

In the News - Hot, Dry Summer Means Tasty Fruit

If you've never tried locally grown fruit before, the apples and grapes being harvested now throughout much of Missouri are a great place to start.  And if you're already devoted to picking your own or shopping at the farmers' market, you can expect some especially tasty options thanks to our warm, dry weather this summer.

Check out this article from Georgina Gusting of the St. Louis Post Dispatch highlighting some of the options for residents of the eastern side of the state.  And to find a farmers' market or farm near you, click over to AgriMissouri.com.

Heat sweet for fruit growers in St. Louis region

The peaches came early, then the apples, and now the grapes.

The hot, dry summer has decimated corn crops, threatened soybeans and put a good dent in vegetable production, but it has provided an early start for the region's fruit producers — and a good one.

"We want to be respectful of our neighbors growing corn and soybeans because this has been an awful year for them," said Charles Dressel, president of Mount Pleasant Winery in Branson, Mo. "But for anyone growing apples or peaches, or any type of vine fruit, the quality is just outstanding."

Check out the full article online at http://www.stltoday.com/business/local/heat-sweet-for-fruit-growers-in-st-louis-region/article_a2f28b5b-5a5e-5743-a263-7d59928cdee4.html.

A Peek Behind the Scenes in the Agriculture Building

The Jefferson City News Tribune's Michelle Brooks offered readers a peek behind the scenes in the Missouri State Fair's Agriculture Building in Sunday's paper.  Brooks profiled long-time building superintendent and Missouri Department of Agriculture employee Steve Allison in the Aug. 12 edition.

In Brooks' article, titled: Steve Allison: Building superintendent for Mo. Department of Agriculture, readers have the opportunity to hear a little more about the preparations for anything that may occurr during the annual 11-day Fair (well, except an August snowstorm in Missouri).

Check out this excerpt, and pick up a copy of the Jefferson City News Tribune to read the full profile.

Visitors to the Agriculture Building at the Missouri State Fair in Sedalia should be impressed with the full-sized truck constructed of donated canned goods by the Missouri Farmers Care organization.

Each year, building superintendent Steve Allison tries to make the exhibits bigger and better than the year before.

“It’s a personal challenge to add something innovative,” Allison said.

Photo note: Steve Allison gets a first look at the profile while at his desk in the Agriculture Building on the Missouri State Fairgrounds.

Check Out Missouri Goodness at the State Fair

During your visit to the Missouri State Fair, make time to visit the AgriMissouri Market and Farmers' Market in the Agriculture Building to sample some of Missouri's finest produce and locally-made treats, from chocolate chip pumpkin bread to heirloom melons to corn salsa!

More than 70 AgriMissouri companies from towns throughout Missouri are showcasing their products in the Agriculture Building at the Missouri State Fair. From Augie’s Barbecue Company to Z-Best Coffee, the AgriMissouri store is a not-so-virtual-shopping experience filled with the tastes and treasures of the Show-Me State. Sampling stations will be setup inside the market every day. And some of our premiere members will be also be featured in adjoining booths. Ask our friendly AgriMissouri staff for assistance finding your special preferences, or for assistance finding gluten-free and sugar-free products. Products made from Missouri soybeans arealso be highlighted with special signage.