Yesterday was a great day at the
Media Farmers Market (State Street in Media, PA right next to the Media Theatre).
My Penn State Extension - Food & Wellness table attracted all ages. The color wheel was a huge hit with the kids even after I informed them (not very seriously) that in order to spin the wheel they had to answer a fruit and/or vegetable question. They were up for the challenge and surprised my husand and me of how knowledgable they were about fruits and veges! It was a fun time for all!
Thanks to my husband, Rich, who was with me and helped out, Leah, my counterpart at the Penn State Extension and to Elizabeth MacGuire who stopped by to show her support. Elizabeth is the author of
Collingdale Borough (Images of America) which will be released on November 19, 2012 and can be pre-purchased on
Amazon. I'm looking forward to getting it.
It was so nice to see some faces I recognized from my last visit there and it was a lot of fun getting to meet new people. Those who stopped by for Sweet Zucchini Pie and Sunflower Seed Brittle samples (recipes below) were not disappointed. All the recipe cards were gone by the time I left. And there was only one young girl who didn't like the Sunflower Seed Brittle but
Joe Fazik, the Media Farmers Market manager, was especially fond it so that made up for it!
I also displayed at my table an array of healthy information via flyers and brochues. The jars of whole grains, dry beans, and legumes were there to add a balance to the fruits and vegetables. The basket with food products were there to help consumers identify what may sound healthy at a glance due to their marketing techniques may not be (it's important to read the labels). The farm and food toys I had displayed were also a big hit with the kids. An adorable 2 year old didn't want to leave the Fisher Price barn!
I 'm very much looking forward to my next visit at the Media Farmer's Market on Thursday, September 27th and hopefully will be there in October also. Hope to see you there! 'Til then you have to try these recipes!
Sweet Zucchini Pie
Ingredients:
5 cups diced zucchini – substitute apples for an Apple Pie
1 cup sugar
2 Tbsp white whole wheat flour
1 ½ -2 teas ground cinnamon
¼ teas ground nutmeg, optional
Two unbaked 9 inch crusts (one for top and one for the bottom)
Directions:
• Combine the first five ingredients and spoon into the bottom of the unbaked pie shell.
• Cover with top crust and cut a few slits in the top so it can breathe while baking.
• Bake at 400° for 10 minutes. Reduce heat to 375°; bake for 40-45 minutes or until the topping is browned and zucchini is tender. Cover crust edges with foil during the last 15 minutes if needed.
• Cool completely before cutting.
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Zucchini Crumb Pie
Ingredients:
5 cups diced zucchini – substitute apples for an Apple Pie
½ cup sugar
2 Tbsp white whole wheat flour
1 ½ -2 teas ground cinnamon
¼ teas ground nutmeg, optional
One unbaked 9 inch pie crust
Crumb Topping:
1/2-2/3 cup white whole wheat flour
1/4-1/2 cup sugar, depending on taste
1/4 cup butter
Directions:
• Combine the first five ingredients and spoon into pie the unbaked pie shell.
• To make the topping, combine sugar and flour; cut in butter until mixture resembles coarse crumbs. Sprinkle over pie.
• Bake at 350 for 40-45 minutes or until the topping is browned and zucchini is tender or until mixture bubbles. Cover crust edges with foil during the last 15 minutes if needed. Cool completely before cutting.
Yield: 8 servings.
Variation: Use cupcake or mini muffin pans to make individual pies or mini pies. Press crust dough into muffin papers, fill with zucchini mixture and top with crumb topping. Bake at 350 for approx. 20-25 minutes for cupcake size and 15-20 minutes for mini’s. Remove from oven and pan; allow to cool.
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Homemade Honey Roasted Sunflower Seeds
Ingredients:
2 cups raw shelled sunflower seeds
3 tablespoons honey or agave nectar (or use a combination)
1 1/2 tablespoons oil
1/2 teaspoon salt
Instructions:
1. Heat honey/nectar on the stove just until it melts/softens a bit. This should only take a minute or less.
2. Remove from stove and add the oil and salt. Mix well.
3. Add the sunflower seeds, mix very well.
4. Lay the sunflower seeds out as flat as possible on a cookie sheet lined with parchment paper.
5. Bake a 350 for 15-20 minutes, stirring every 5 minutes until it starts to change color, but before it starts burning.
6. Once finished cooking, remove from the cookie sheet and allow cool. When they're completely cooled they will harden; break them apart.
7. Store in an airtight jar until you finish eating them.
Note: To make them with a granulated sweetener instead of honey or other sweeteners, mix 3 tablespoons of sugar, 2 tablespoons water, 1.5 tablespoons oil, and 1/2 teaspoon salt and bring them to a boil on the stove top until the syrup becomes golden. Mix with sunflower seeds, then continue from step 3. These will be lighter in color than ones made with honey.
You can make these also with peanuts instead of sunflower seeds. Use raw, shelled peanuts and make exactly the same way. You just need to roast it for a little longer.
