Market Musings Blog

Food fit for your 4th of July festivities

With 4th of July on a Saturday this year, we envision lots of family gatherings taking place. Here are our Top 5 suggestions for fare between the parade and the fireworks.

1. Trempealeau Hotel Walnut burgers – The home of the Walnut Burger is the Historic Trempealeau Hotel, in Trempealeau, WI. In 1986 the hotel owners wanted a quality vegetarian item to place on the menu. They and their staff went to work and the Walnut Burger was born. It was so popular that customers asked for burgers to take home. Walnut burgers are now available in natural food co-ops, grocery stores, and restaurants throughout the Midwest.

2. Flat iron, top sirloin & Ribeye steaks – Use this recipe for a great grilled steak!

grilled top sirloin

3. Fresh fruit – Raspberries, seedless grapes, and sweet dark cherries are easy for small and big hands alike to grab a handful before heading out for more fun.

cherries_freshest

4. Mississippi Market’s fresh-made salads – Our deli salads make great side dishes for summer fare. You’re bound to find something to please your crowd in our large selection of tasty salads. Try our Emerald Sesame Kale or Curry Mango Chicken Salad – both of them are on sale in July.

5. Farmhouse Cultured Organic Kraut – We’re loving these cool flavors: classic caraway, smoked jalapeno, and garlic dill pickle.

Whole30 with dietary restrictions

As someone who has limitations on what types of animal protein I allow in my diet, I have gravitated toward eggs, fish, seafood & poultry during my Whole30 experience. Read more …

The unofficial start of summer

Fire up those coals – we have something for everyone for your grill!
Our Market Made brats are made in small batches with the highest quality ingredients to give you a great tasting brat you’re can’t find anywhere else. Read more …

Hoppin’ John for good luck in the new year

New Year’s Day in the American South is celebrated by many families with Hoppin’ John, a stew made with black eyed peas. Some people add a penny or other small trinket to the beans when serving them. Whoever finds it is promised especially good luck in the new year. As many recipes can be found for Hoppin’ John as there are cooks who make it, so use this one as a foundation for creating your own version. Read more …

Grass Run Farms – local farmers providing 100% grass-fed beef

The Grass Run Farms guarantee:
• 100% grass-fed – no grain, ever!
• Antibiotic- and hormone-free
• All-vegetarian feed (no animal by-products)
• Humane animal welfare (in raising and harvesting)
• Grazing and pasturing access whenever possible Read more …

Recipes for your turkey leftovers

All of these recipes make great use of your leftover Thanksgiving turkey… Read more …

What to do with a chicken tender?

Chicken Tender Tacos
Locally-raised, Kadejan chicken tenders are on sale through Nov. 18 for only $5.99/lb. But what are they and what can you do with them?

Knowing their identity, chickenwise, makes the difference between something succulent and something with the texture of sawdust. That’s because this cut is white, fatless meat from the underedge of chicken breasts. It’s thin, and if you don’t protect it during cooking, it will not tempt your appetite. If you enjoy furtive stops for fast food, you are certainly familiar with so-called chicken tenders: they’re those deep-fried, crusty little chicken nuggets or fingers that so many people fuel their gridiron football season with.

To get the most out of chicken tenders, protect their fatless selves by either breading and frying them or poaching them delicately. Here’s how, followed by a tasty taco to make with the meat.

Breaded and fried tenders
Ingredients:
½ pound chicken tenders
1 egg, beaten
¼ cup flour
¼ cup dry bread crumbs
coconut or refined peanut oil
large paper bag

Method
1. Cut the tenders into whatever size you want, but no smaller than 1 inch square. Dredge the nuggets/pieces in beaten egg, then in flour and bread crumbs. Set aside to semi-dry for about 15 minutes.

2. Pour about ½ inch of high-smoke-point oil into a heavy (preferably cast-iron) skillet or Dutch oven. When the top starts to look iridescent or the temperature reaches 360°F. on an immersible thermometer, lower a small handful of coated tenders into the oil. (A Chinese spider works perfectly for this; if you don’t have one, use a large, perforated spoon.) When the tenders have turned a lovely golden brown, lift them out with the spider or spoon, and place them on the paper bag to drain.

Poached Tenders
Ingredients:
small piece of fresh ginger
1 scallion, cut into three pieces
2 cups of cold water
½ pound chicken tenders

1. Cut a 2-inch piece of ginger from the main stem; you needn’t peel it. Slice it crosswise into several thinner coins. Add this to a large, heavy pot (cast iron, cast aluminum, enameled iron), along with the scallion and 2 cups of water, cover, and bring the water t a boil. Boil for 5 minutes.

2. Add the chicken tenders to the water, turn off the heat, re-cover the pot, and allow it to sit for 45 minutes. When you uncover the pot, the meat will be cooked through, very delicate in texture and flavor, and not the least big dried out.

Terrific Tacos
Makes 4 well-stuffed tacos

Ingredients:
olive oil
8 corn tortillas
½ pound breaded/fried or poached chicken tenders
1 lime, halved
¼ cup very finely sliced red or white onion or scallions, white and green parts, cut crosswise
1 ripe avocado, smashed, then salted
some salty feta or queso añejo
salsa or sriracha sauce
fresh cilantro leaves

Method
1. Heat a cast-iron griddle or skillet on MEDIUM, then add about 1 teaspoon of oil, and spread it across the surface. Lay two tortillas, one atop the other, in the pan, and heat until they start to bubble and heave. Turn them over, adding a bit of oil if the pan becomes dry.

2. Tuck ¼ of the meat, squeeze of fresh lime juice, onion or scallion, spoonful of avocado, cheese, squirt of sriracha, and cilantro leaves to each doubled tortilla, and serve immediately.

Locally-loaded potato soup

Looking over this week’s deals, a meal idea jumped out at us – Mashed potato soup, loaded with local ingredients! Read more …

Ode to Lard

There was a time, not so long ago, when lard was viewed with the suspicion usually accorded street drugs. Read more …

Take a Gallon Freezer Bag…

. . . load it up with a tasty eight-piece Kadejan chicken and some simple seasonings, seal the bag, pop it in the fridge to marinate, and in a couple of hours—or a couple of days Read more …