Conover Farmers Market

"From Farm to Fork"
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Berry Crisp from Shady Oaks Farm                                TOPPING:  2 cups of rolled oatmeal
2-3 cups of fresh blueberries or blackberries                                   1/2 cup brown sugar
3/4 to 1 cup sugar- depends on sweetness of fruit                          dash of cinnamon
2 Tbl  tapioca                                                                                                   4 Tbl butter                                                                                  
1/2 t  lemon juice
1/4 cinnamon
dash of vanilla extract 
 
Preheat oven to 350F. Butter 9"x9" baking dish. combine berries and next 5 ingredients. pour into baking dish and spread evenly. Mix topping ingredients with melted butter. Place atop berry mixture.
Bake 50 to 60 minutes.

 Apple Butter Bars from Roberson Orchard

2 cups flour

1-1/2 cup sugar

2-1/2 cups instant oatmeal

1 t baking soda

2 sticks of melted margarine or butter

2 cups apple butter

 

Prehear oven to 350F. Grease 13" x 9" baking dish. Combine flour, oatmeal, sugar and baking soda. Add melted margarine or butter to this mixture and mix well. Put 1/2 mixture into bottom of baking dish and press down. Pour apple butter over this mix in baking dish. Put rest of crunch mixture on top. Bake 45 minutes. Cool. Cut into bars.

 

Big Oak Farm’s Lean Beef and Bok Choy

 

 It is extremely simple but really tastey

Saute onions and 2 cloves of fresh garlic chopped finely until they are just starting to caramelize. Add one pound of ground lean beef and cook until it has browned.  Next, add 2 teaspoons of fresh chopped basil. 1 teaspoon of paprika and a bunch of bok choy.  (add more bok choy to stretch the meal of less as desired).   Cook for about 2 minutes until the bok choy just wilts.  Season to taste

 

  

Stir Fry Chicken with Yu Choy – can use pork or beef- from Chou Yang

¾ lb chicken, thin sliced

2 c Yu Choy (or Bok Choy), washed well and shredded                      1 t vegetable oil

¼ t fish sauce                                                                                 ½ t soy sauce

1 t Knorr Tamarind Soup Base (optional)                                            ¼ cup water

½ green onion sliced.1/4 t salt                                                          1-2 Thai hot peppers, minced

pinch MSG (optional)

 

Wash Yu Choy thoroughly to remove dirt and shred. Into bite size slices

Season chopped chicken with salt and MSG

Heat 1 t oil until medium-hot and add seasoned chicken. Stir fry 2 minutes and add ½ t soy sauce and ¼ t fish sauce. Cook chicken until no more pink. Add sliced Yu Choy (or Bok Choy) to chicken and stir fry 5 minutes or until green is tender. Add ¼ cup water if mix is dry and in danger of burning. Add tamarind soup base, if desired. Add Thai hot peppers in last minutes. To serve add ½ sliced green onion