Healthy recipes abound with farmers market finds

JASPER — In front of a crowd of about 50 people, chefs Phil Barth and Tim Flick demonstrated how to create pestos and sauces, vegetable and fruit dishes, and marinades for meats and grilled vegetables in a matter of minutes.

The majority of the foods they used came from vendors at the Jasper Farmers Market, the location of Saturday’s cooking demonstration.

Barth was a chef for more than 10 years before joining the Dubois County Health Department. Flick is another longtime chef who provides healthy meals through his company, Fueled Strength Meals. The two came together to give the 90-minute demonstration, which was sponsored by the Dubois County Public Health Partnership’s Healthy Eating, Active Living (HEAL) initiative.
“We want to help the people of Dubois County get more involved in their own health,” Barth said, “and empower you to make healthy decisions, to live a healthier lifestyle.”

Vickie Wahl of Huntingburg grabbed a food sample from Jasper resident Donna Oeding, an administrator at the Dubois County Health Department and chairman of the Dubois County Public Health Partnership, during a cooking demonstration Saturday at the Jasper Farmers Market.

Flick and Barth made 10 food items, including flank steak with a rosemary marinade, flank steak with red chimichurri sauce, smoked pork butt with green chimichurri sauce, coffee rub natural chicken breast, grilled chicken with homemade pesto, sauteed beets with zucchini, cantaloupe salad with fresh mint, roasted tomato sauce, alfredo sauce, and caprese salad with cherry heirlooms and a homemade balsamic vinaigrette.

As each chef made his creation, he explained where the food or spice came from.
Vendors that contributed food to the demonstration were Blessinger (honey), Hasenour Farms (pork butt), J&S Farms (steak), and Graber Family Farms (vegetables). Brew also contributed fresh coffee beans and the chefs brought spices with them. The meats were smoked prior to the start of the demonstration to make sure they were done by the time samples were given out to the crowd.
“I tried most everything, and it was all tasty,” said Vickie Wahl of Huntingburg. “The beets recipe was very impressive. To learn a new way of cooking and serving was wonderful.”
Wahl said she came to the demonstration to learn new ideas for fresh foods that she can try at home. “It’s all about healthy living,” she said.

Other viewers said they were surprised at how easy it was to create the tasty items.
“That cantaloupe one, I’d like to try that for my card club,” said Lou Hopf of Jasper. “I’m not a big chef, so they’ll be impressed by that. And it was so easy.” The cantaloupe salad included a coating of honey, fresh lemon juice and mint, tossed together on diced cantaloupe.

Steven Graber and his 11-year-old sister Hannah Graber, both of Loogootee, and Diane Wagler of Odon packed up produce at the end of Saturday's farmers market in Jasper. Steven and Hannah's father, Abe Graber, said the family has been coming to the market since 2009.

Flick said his goal was to encourage more people to purchase fresh foods from the farmers markets.
“I’m hoping this demonstration broadens their culinary base,” he said. “I hope people realize the vast variety of wonderful foods available to them at farmers markets.”
Jasper Farmers Market Master Joe Huddleston said that was also the goal of having the demonstration Saturday.

“Events like these are great for one, drawing a crowd, and two, for letting people know how to prepare foods that they find here but that they don’t normally think about,” he said. “We also have a dedicated people who come to the market every week. I want to make sure those folks have something special to see.”

Ann Knyff of Jasper said most of the recipes she saw demonstrated were new to her. She was also a fan of the cantaloupe, as well as the pesto chicken that was whipped up.

“I really liked that pesto,” she said. “It was interesting how they blended the herbs and spices together with the oils in the processor.”

Overall, she said she learned some new ideas. “The dishes were interesting and easy,” she said. “And you don’t have to get the products from the stores. You can shop the farmers markets and get fresh foods.”
Barth and Flick want to do another demonstration before the farmers market closes this fall. Anyone who has suggestions of dishes they would like to see demonstrated can contact Barth at the health department, 812-481-7055, extension 3.

As she prepared to leave the farmers market, Wilma Wilson of Washington received a hug from 12-year-old Tayshon Brown of Jasper, her grandchildren 6-year-old Braxdon Coakley and 9-year-old Braelynn Coakley, both of Washington, and 9-year-old Jovie Huddleston of Jasper, Saturday in Jasper. Wilson, who has been coming to market for two years, said she enjoys the atmosphere the market provides and all the people who attend.
---
The following recipes were two of the 10 dishes prepared at Saturday’s cooking demonstration at the Jasper Farmers Market. The recipes were handed out to the people who attended.

Flank steak marinade

Yield: for steak or roast of 2-4 servings
Ingredients
1/2 medium onion, rough chopped
3 cloves garlic, peeled
2 sprigs of fresh rosemary leaves
1 small bunch of fresh thyme leaves
1 tbsp cooking oil
2 tbsp water or red wine
1 tsp beef or chicken base
1.5 tsp Dijon mustard
1/4 tsp fresh ground pepper
1/2 tsp sea salt or kosher salt
Worcestershire sauce
Soy sauce

Directions:

• Put all ingredients into a blender and process until smooth.
• Spread marinade over steak in a container or zip-lock bag for 2-3 hours before grilling.
• Use any remaining marinade to baste meat after turning halfway through cooking process.

Beets and zucchini saute

Yield: 4 servings
Ingredients
1 tbsp virgin coconut oil (enough to well-coat the pan)
1/2 medium yellow onion, diced in medium-small pieces
1 medium-large beet, peeled and diced into 1/2-inch cubes
1/4 tsp sea salt
Fresh ground pepper to taste
1 sprig fresh rosemary leaves, chopped
2-3 tsp balsamic vinegar
1 tbsp water
1 small-medium zucchini, diced into 1/2-inch cubes

Directions:

• Heat medium-large skillet and add the oil to coat the bottom.
• Add the onions and beets and begin to saute. Cook for 2-3 minutes, until carmelization starts to occur on the beets and onions become soft.
• Add rosemary, half of the balsamic vinegar and all the water. Cover with lid, and steam for 2 minutes or so, until the beets become tender.
• Remove lid and increase heat, adding zucchini. Saute until lightly browned.
• Add remaining balsamic vinegar, salt and pepper. Cook out liquid.
• Remove from heat. Serve hot or at room temperature.