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Seneca Falls Farmer’s Market 9/15 Report

Bring on the squash, apples, mums and pumpkins! Root crops are coming around for another season as well as salad greens, so come on down and see what we have from 11 – 4 at People’s Park. Guaranteed to be fresh, guaranteed to be farm raised and among the best tasting things you’ve had all year! Plan some freezing or canning (classes available at Cornell Cooperative Extension, BTW) and preserve the bounty of New York!Speaking of which, Seneca Falls will be hosting an event next month which truly showcases our local bounty and fabulous cuisine of the area. In conjunction with the Seneca County Chamber of Commerce, the Seneca Falls Farmer’s Market along with dozens of others will be bringing you CORK & FORK, a festival of Finger Lakes Food; check it out athttp://fingerlakescorkandfork.com/And plan on a fun evening and day!If you’re looking to use those fried tortilla chips I mentioned last week, try them here, although baking is just as effective and a healthier snack! APPLE SALSA2 medium tart apples (Granny Smith is best, Crispin will work so will Cortlands), chopped2 teaspoons lemon juice1 cup berries, fresh is best frozen if you must1 small orange (for zesting!)2 tablespoons brown sugar, firmly packed2 tablespoons apple jelly, melted8, 8-inch flour tortillaswater1/4 cup granulated sugar2-4 teaspoons ground cinnamon InstructionsPreheat your oven to 400 degreesIn a large bowl, toss the chopped apples with the lemon juice to keep from browning. Add the chopped berries.. Grate about one tablespoon of orange peel (the zest) into the bowl. Then slice the orange in half and squeeze out about 3 tablespoons of the orange juice. Make sure to remove any seeds from the orange so they do not get into the salsa. Stir in the brown sugar and jelly; set aside.To prepare the cinnamon tortilla chips, brush both sides of the tortillas with a tiny bit of water, just enough to allow the sugar and cinnamon to stick. Stack them and cut them like a pie into 8 equal pieces, then cut each “slice” in half. You will have 128 pieces total if it all works out right. Make certain to separate the pieces right after cutting!Blend together the sugar and cinnamon and sprinkle it lightly over the tortilla chips. If you prefer, get a plastic bag, put the cinnamon and sugar mix in, add a few of the chips at a time and “shake & bake!”. “Leftover sugar and cinnamon is perfect for preparing cinnamon toast, waste not want not!). Place the pieces in a single layer on a baking sheet that has been lightly coated with a non-stick cooking spray or a thin brush of butter (spreading them on parchment paper will be the best!). Bake the cinnamon coated tortillas in the oven for 6 to 8 minutes or until lightly browned. Cool until crisp, then serve with the apple salsa on the side. Great appetizer for Thanksgiving or a Fall Treat for anytime!Enjoy! See you at the market!

Also on FingerLakes1.com