Missouri State Fair Will Bring Local Produce from the Farm to the Fork

The Missouri State Fair is right around the corner and I’ve been gearing up for some of the local food cooking demos that I will be conducting at the fair. Both professional and amateur chefs will putting on daily local foods cooking demonstrations centered on using local foods and simple fresh ingredients.

I wanted to make sure my recipes were simple and really made local foods the main component of the recipe. Here are the two recipes I will be performing at the fair.

Localvore’s Tomato Sandwich
By Lane McConnell, Missouri Department of Agriculture

1 large loaf ciabatta (local bread)
Herb Vinaigrette, below
2 large ripe, local heirloom tomatoes
1 large local yellow or red bell pepper, roasted, peeled and quartered
4 ounces of fresh local goat cheese
Sea salt and freshly ground pepper

Herb Vinaigrette
¼ cup local basil leaves
1 tablespoon chopped local parsley
1 small local garlic clove, minced
1/3 cup extra virgin olive oil
4 teaspoons aged red wine vinegar
Sea salt and freshly ground pepper

Slice the top third off the loaf of bread and set it aside. Pull out the inside (use to make bread crumbs for a later date). Paint the inside of the bread with some of the dressing, then make layers of sliced tomatoes, pepper and cheese. Bathe each layer with more dressing and season with salt and pepper.

Add the top, press down, the cut into quarters or sixths. This recipe packs well if wrapped up tightly.

Melon Salad with Thai Basil
Thai Basil
By Lane McConnell, Missouri Department of Agriculture

1 large shallot, finely diced
Seas salt and freshly ground pepper
1 cup cilantro
Juice and zest of 2 limes
1/3 cup Thai basil leaves
¼ cup mint leaves
1 jalapeno chile, finely diced
1 teaspoon minced ginger
1 small garlic clove, minced
1 Tablespoon olive oil
1 ½ to 2 pounds melon (honeydew, watermelon, cantaloupe), chilled
1 bunch arugula

Put shallot in bowl with lime juice, zest and ¼ teaspoon salt. Chop the herbs and add them to bowl along with the chile, ginger, garlic and oil. Stir and taste for salt.

Halve the melon, remove the seeds and cut into wedges. Slice off the skins, then cut the melon diagonally into bite sizes pieces or into very small cubes, as you prefer.

Pour the dressing over the melon and toss well. Season with pepper. Arrange the greens on small plates and spoon the melon into the center. If the melons are extra sweet, add as extra lime wedge to each plate. Garnish with the purple tipped Thai basil leaves.

Goat Cheese Pizza

“Oh how yummy!” “One more piece….and another and another.”

Yes, that is what I sound like when I’m indulging in one of my favorite “treats” - goat cheese.

I had always liked goat cheese, but after our vacation to visit my husband’s family in Spain this past summer – I have become a fan of goat cheese. Goat cheese on crackers, with salami, top on a salad or pasta, stuffed with chicken….there are so many wonderful combinations.

Many folks say they don’t like the taste of goat cheese, but that’s probably because they have sampled goat cheese that wasn’t stored properly. Sometimes many of the grocery stores that sell goat cheese haven’t properly stored the cheese, therefore making the cheese have a “rancid” taste. I assure you there is nothing rancid tasting about goat cheese, quite the opposite – goat cheese is smooth, creamy and a “taste for the ages.”

If you are one of these type people that has tried goat cheese only once and now swears you will never try it again – I’m here to change your mind.

In Missouri we have lots of wonderful goat cheese operators that sell their products at many farmers markets and other marketing outlets.

One of my favorite goat cheese farms is from Goatsbeard Farm. The owners, Ken and Jenn Muno, are a wonderful couple whom I purchase lots of goat cheese from throughout the year at the Columbia Farmers’ Market. Goatsbeard is a small family farm dedicated to creating a sustainable livelihood from the land, as the family strives to produce excellent cheese while protecting the water quality of their watershed, enhancing the soils with natural fertilizers, and improving biodiversity.

Goat cheese, like goat milk, is easier on the human digestive system and lower in calories, cholesterol and fat than its bovine counterpart (but that doesn’t keep me from my cow’s milk). Goat cheese is rich in calcium, protein, vitamin A, vitamin K, phosphorus, niacin and thiamin. So, why not give it a try – improve your taste palate and your health!

One of my family’s favorite goat cheese recipes is our McConnell Goat Cheese Pizza. You can incorporate whatever your favorite vegetables are (we like to use bell peppers, eggplant, olives and sun-dried tomatoes).

McConnell Goat Cheese Pizza
Dough:
1 teaspoon honey or sugar
2 tablespoons yeast
3 cups unbleached white flour salt
2 tablespoons olive oil

Toppings:
Sauce (try using a pesto instead of a tomato based sauce)
8 ounces Goat Cheese (Chevre, Teleme and/or Feta)
1 1/2 cups topping of choice: sliced bell peppers or roasted red peppers, caramelized onions, sautéed mushrooms, eggplant, chopped olives, sun-dried tomatoes or anchovies.

Dissolve honey or sugar in 1 cup warm water. Add yeast, and set in a warm place for about ten minutes. Foam will form on the surface of the yeast.

Meanwhile, put the flour into the food processor (using metal blade) with a dash of salt. Drizzle in the olive oil, followed by the yeast mixture. When the dough forms a ball (motor will begin to slow down), place it in an oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-2 hours.

Punch down and roll into desired shape.

Cover the surface of the dough with sauce, and top with 8 ounces of goat cheese and toppings of choice. Bake in preheated 400 degree oven for 10-14 minutes until crust turns golden. Brush the edge of the crust with a little olive oil before serving.