COOK OF THE WEEK - SHERRI MYERS
People’s gardens are starting to produce. That means it is almost time for the Humboldt Farmer’s Market to start. When you think of the Humboldt Farmer’s Market, the name of Sherri Myers, also comes into mind. Back in the 1970s when the market first began, the small group would see each other on the street and choose which day they would begin which was usually the first Saturday after the 4th of July. Now the starting date is always the last Saturday in June. In 2004 when Main Street was torn up, the Market people were considering ending the market. Then someone had a crazy thought. They decided to move to the alley behind what was then Balloon Buddies. That worked! Since then the Market continues to grow with the pride of knowing they are still carrying on some traditions of the “olden days.” Every year there are seasoned vendors who come. And each year new vendors show up. Anyone who enjoys growing and selling their fresh produce and/or likes to share their talents or crafts can be vendors. They offer great products like fresh produce, fruit, eggs, quilts and baked goods. The list goes on and on as anyone who would like to join the group is welcome to come and share their talents or crafts. They even have second generation vendors who are following in their parents’ footsteps. Even a 12 year old has been coming for three years to sell her wares. At least one person, Verna Nilles, has been a vendor since 1975. The vendors used to set up at 5 in the morning and would stay until sold out. Now the vendors are there from 8 a.m. until noon or whenever they are sold out, whichever comes first. “Formerly there was no fee. Everyone just pitched in for a little advertising money and when it was gone it was gone. Now a donation of $5 is asked if a vendor comes more than one time, but it is not demanded,” stated Sherri Myers, the Farmers Market manager. Sherri Myers went on to say that advertising is donated to them by several businesses in the community. Sherri gives special credit and thanks to KHBT Radio, Channel 12, Humboldt Independent/Reminder, Farm Bureau, Hoag’s Plumbing and Fareway. Sherri was excited to tell me that each week she promotes a special event. Sherry says, “You never know what you will find at your Humboldt Farmers Market! Maybe a miniature horse, some bees, the Scooby Doo Mystery Machine?!?! Maybe – we shall see.” Sherri has some of the 2014 Farmers Market Calendar already filled. June 28: Stylin Pooch Dog Rescue/Adoption Day and fundraiser. July 5: Lee Inman/ Upcycled Crafts. July 12: Knitters and Crocheters. July 19: Humboldt Museum. July 26: Cook of the Week/Humboldt Independent Newspapers. Aug. 2: Schwendemann/spinning wool demonstration. Aug. 9: Michelle Feaster - Humboldt Public Health. Aug. 16: Honor Flight. Aug. 23: Katina Warden/Pampered Chef. Aug. 30: David Cousins/Polka Fest. September will be the Month of Animals. More details to be announced. Sept. 27: A.B.A.T.E./Plush Animal Drop-Off. With the Farmers Market coming up so soon now, Sherri is looking forward to enjoying some of her favorite meals, which include fresh vegetables, fresh eggs and fresh baked goodies. She said they don’t forget the diabetics either with fresh honey that can be purchased. Sherri wanted to share the Humboldt Farmers Market courtesies (or rules) with all of you. Location: 600 block of Sumner Avenue (north side, under the canopies). Dates/Time: June 28 through Sept. 27, from 8 a.m. to noon. Selling areas will be assigned by Sherri Myers, Market Manager. Vendors must furnish their own tables, chairs, etc.; and please do not block retailers’ doors. After unloading your products, please move your vehicle to keep parking spaces for customers. Vendors are responsible for cleaning up their own area before leaving each week. Vendors are responsible for adhering to any State of Iowa requirements associated with their products. We are proud our Market has no vendor fee; however, the market does have expenses. If you are a vendor more than once, we ask a one-time donation of $5. Be courteous. Please, NO SMOKING. If you have any questions, please address them to Sherri Myers, Humboldt Farmers Market Manager. Sherri’s phone number is 515-604-5406 (leave a message) or email to: balloonbuddies@hotmail.com. She added that there is a vendor taking WIC and Senior Vouchers. Sherri’s first recipe she shared is not something you can cook but sounds like a good thing with excellent results!Recipe for a Farmers MarketIngredients needed:A packet of seedsA sparkle of sunA few raindropsVendor’s that love their productA great location Add some happy customers of all ages. Mix all together with some community spirit and you have created a summer full of fun at the Humboldt Farmers Market! Plant a seed . . . Grow a Farmer’s Market!Mock Apple Pie1-1/2 cups sugar1-1/2 cups water1-1/2 teaspoons cream of tartar1 teaspoon cinnamondash of nutmeg1 tablespoon lemon juice12 soda crackers, broken into 4 pieces Combine sugar, water, cream of tartar, cinnamon, and nutmeg. Boil for 5 minutes. Cool and add lemon juice. Place soda crackers into unbaked pastry crust. Dot with butter. Cover with liquid. Put on upper crust. Seal edges and make slits in top. Bake for 35 minutes in a 400 degree oven. This was Lee Myers’ recipe when he was in the Navy during World War II.NoodlesSingle batch:3 whole eggs1-1/2 teaspoons salt2 tablespoons cream1 tablespoon butterenough flour to make stiff Roll thin on floured cloth. Cut to your desired width and separate. Let dry on a floured cloth.For a double batch:6 whole eggs1 tablespoon salt4 tablespoons cream2 tablespoons butterenough flour to make stiff Sherri stated that this is super easy because the person who gave her this recipe knows she is a really bad cook! (Now, I’m not believing that however!)Hashbrown Casserole2 pounds hashbrown potatoes1 diced onion2 cups sour cream2 cups cheese, shredded or chunk1 stick oleo1 can cream of chicken soup Combine all ingredients. Bake in a 350 degree oven for 40 to 60 minutes.Wilted Lettuce4 slices bacon1/4 cup vinegar4 cups leaf lettuce1/3 cup chopped onion2 teaspoons sugar1/4 teaspoon salt1/8 teaspoon pepper3 eggs Fry bacon in a 10 inch skillet. Mix eggs with vinegar, sugar, salt and pepper. Add to skillet and heat until hot. Remove from stove and add lettuce and onions. Toss for 1 or 2 minutes or until lettuce is wilted.Salad Topping for Jell-OPineapple juice saved from fruit used in Jell-O and add water to make 1 cup1/2 cup sugar2 full tablespoons flour1 tablespoon butter1 egg1 tablespoon lemon juice1/2 pint whipped cream or Cool Whipnuts Combine these in a saucepan and cook until thick. Cool. Fold into whipped cream or Cool Whip. Sprinkle with nuts, and chill.Microwave Custard3 eggs1/4 teaspoon salt4 tablespoons sugar1/2 teaspoon vanilla Combine the above ingredients in a glass casserole. Beat well. Slowly add 1-2/3 cups scalded milk. Stir well. Top with a dash of nutmeg. Bake, covered, in microwave 5 or 6 minutes or until knife comes out clean. **1-1/2 tablespoons Sweet and Low may be used in place of the sugar.Cole Slawshredded cabbageshredded carrot, pepper, small onion, optionalDressing:1 cup salad dressing2 tablespoons vinegar1 heaping teaspoon sugar4 tablespoons milk Mix the dressing together. Pour over shredded vegetables and mix together.Caramel Chex Mix(2) 12 ounce boxes of corn Chex cereal2 cups brown sugar1 cup (2 sticks) oleo1/2 cup white corn syrup Put cereal in brown paper grocery bag. In a pan, bring other ingredients to a boil for 2 minutes. Pour over the cereal in the bag and shake to coat evenly. Place bag in microwave for 4 minutes, shaking every minute. Spread out to dry on wax paper. Store in air tight container.Other method: Instead of the bag, spread cereal on cookie sheets. Pour over the cereal and stir to coat evenly. Place in a 200 degree oven for 40 minutes, stirring every 10 minutes. Spread out to dry on wax paper. Store in air tight container.Ramon Noodle Saladshredded cabbagechopped onionany other raw vegetables of your choiceslivered almondsDressing:3 tablespoons vinegar3 teaspoons sugar1/3 cup oil1 package Ramon noodle seasoning Mix all together, top with almonds and crushed Ramon noodles.Potato Salad Peel 6 potatoes and cut into cubes. Place in pan and cover with salted water. Bring to a boil and cook for 10 minutes. Shut off heat. Leave in hot water until you boil 4 to 6 eggs in a different pan. To boil eggs, cover eggs with cold water and bring to a rolling boil. Shut off heat and let set in hot water for 15 to 17 minutes. Run cold water over eggs, then peel and chop. Drain potatoes and mix with chopped eggs. Add chopped onions and celery to taste. May add sweet pickles, chopped, and bacon bits. Make dressing of 1-1/2 cups Miracle Whip, 2 tablespoons yellow mustard and 2 tablespoons sugar. Thin with sweet pickle vinegar (juice). Mix and refrigerate. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.