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COOK OF THE WEEK - SHERRI MYERS

People’s gardens are starting to produce. That means it is almost time for the Humboldt Farmer’s Market to start. When you think of the Humboldt Farmer’s Market, the name of Sherri Myers, also comes into mind. Back in the 1970s when the market first began, the small group would see each other on the street and choose which day they would begin which was usually the first Saturday after the 4th of July. Now the starting date is always the last Saturday in June.
In 2004 when Main Street was torn up, the Market people were considering ending the market. Then someone had a crazy thought. They decided to move to the alley behind what was then Balloon Buddies. That worked! Since then the Market continues to grow with the pride of knowing they are still carrying on some traditions of the “olden days.” Every year there are seasoned vendors who come. And each year new vendors show up. Anyone who enjoys growing and selling their fresh produce and/or likes to share their talents or crafts can be vendors. They offer great products like fresh produce, fruit, eggs, quilts and baked goods. The list goes on and on as anyone who would like to join the group is welcome to come and share their talents or crafts. They even have second generation vendors who are following in their parents’ footsteps. Even a 12 year old has been coming for three years to sell her wares. At least one person, Verna Nilles, has been a vendor since 1975.
The vendors used to set up at 5 in the morning and would stay until sold out. Now the vendors are there from 8 a.m. until noon or whenever they are sold out, whichever comes first. “Formerly there was no fee. Everyone just pitched in for a little advertising money and when it was gone it was gone. Now a donation of $5 is asked if a vendor comes more than one time, but it is not demanded,” stated Sherri Myers, the Farmers Market manager.
Sherri Myers went on to say that advertising is donated to them by several businesses in the community. Sherri gives special credit and thanks to KHBT Radio, Channel 12, Humboldt Independent/Reminder, Farm Bureau, Hoag’s Plumbing and Fareway.
Sherri was excited to tell me that each week she promotes a special event. Sherry says, “You never know what you will find at your Humboldt Farmers Market! Maybe a miniature horse, some bees, the Scooby Doo Mystery Machine?!?! Maybe – we shall see.” Sherri has some of the 2014 Farmers Market Calendar already filled.
June 28: Stylin Pooch Dog Rescue/Adoption Day and fundraiser.
July 5: Lee Inman/ Upcycled Crafts.
July 12: Knitters and Crocheters.
July 19: Humboldt Museum.
July 26: Cook of the Week/Humboldt Independent Newspapers.
Aug. 2: Schwendemann/spinning wool demonstration.
Aug. 9: Michelle Feaster - Humboldt Public Health.
Aug. 16: Honor Flight.
Aug. 23: Katina Warden/Pampered Chef.
Aug. 30: David Cousins/Polka Fest.
September will be the Month of Animals. More details to be announced.
Sept. 27: A.B.A.T.E./Plush Animal Drop-Off.
With the Farmers Market coming up so soon now, Sherri is looking forward to enjoying some of her favorite meals, which include fresh vegetables, fresh eggs and fresh baked goodies. She said they don’t forget the diabetics either with fresh honey that can be purchased.
Sherri wanted to share the Humboldt Farmers Market courtesies (or rules) with all of you.
Location: 600 block of Sumner Avenue (north side, under the canopies).
Dates/Time: June 28 through Sept. 27, from 8 a.m. to noon.
Selling areas will be assigned by Sherri Myers, Market Manager.
Vendors must furnish their own tables, chairs, etc.; and please do not block retailers’ doors.
After unloading your products, please move your vehicle to keep parking spaces for customers.
Vendors are responsible for cleaning up their own area before leaving each week.
Vendors are responsible for adhering to any State of Iowa requirements associated with their products.
We are proud our Market has no vendor fee; however, the market does have expenses. If you are a vendor more than once, we ask a one-time donation of $5.
Be courteous. Please, NO SMOKING.
If you have any questions, please address them to Sherri Myers, Humboldt Farmers Market Manager. Sherri’s phone number is 515-604-5406 (leave a message) or email to: balloonbuddies@hotmail.com. She added that there is a vendor taking WIC and Senior Vouchers.
Sherri’s first recipe she shared is not something you can cook but sounds like a good thing with excellent results!

Recipe for a Farmers Market
Ingredients needed:
A packet of seeds
A sparkle of sun
A few raindrops
Vendor’s that love their product
A great location
Add some happy customers of all ages. Mix all together with some community spirit and you have created a summer full of fun at the Humboldt Farmers Market!
Plant a seed . . . Grow a Farmer’s Market!

Mock Apple Pie
1-1/2 cups sugar
1-1/2 cups water
1-1/2 teaspoons cream of tartar
1 teaspoon cinnamon
dash of nutmeg
1 tablespoon lemon juice
12 soda crackers, broken into 4
pieces
Combine sugar, water, cream of tartar, cinnamon, and nutmeg. Boil for 5 minutes. Cool and add lemon juice. Place soda crackers into unbaked pastry crust. Dot with butter.
Cover with liquid. Put on upper crust. Seal edges and make slits in top. Bake for 35 minutes in a 400 degree oven.
This was Lee Myers’ recipe when he was in the Navy during World War II.

Noodles
Single batch:
3 whole eggs
1-1/2 teaspoons salt
2 tablespoons cream
1 tablespoon butter
enough flour to make stiff
Roll thin on floured cloth. Cut to your desired width and separate. Let dry on a floured cloth.
For a double batch:
6 whole eggs
1 tablespoon salt
4 tablespoons cream
2 tablespoons butter
enough flour to make stiff
Sherri stated that this is super easy because the person who gave her this recipe knows she is a really bad cook! (Now, I’m not believing that however!)

Hashbrown Casserole
2 pounds hashbrown potatoes
1 diced onion
2 cups sour cream
2 cups cheese, shredded or
chunk
1 stick oleo
1 can cream of chicken soup
Combine all ingredients. Bake in a 350 degree oven for 40 to 60 minutes.

Wilted Lettuce
4 slices bacon
1/4 cup vinegar
4 cups leaf lettuce
1/3 cup chopped onion
2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon pepper
3 eggs
Fry bacon in a 10 inch skillet. Mix eggs with vinegar, sugar, salt and pepper. Add to skillet and heat until hot. Remove from stove and add lettuce and onions. Toss for 1 or 2 minutes or until lettuce is wilted.

Salad Topping for Jell-O
Pineapple juice saved from fruit
used in Jell-O and add water
to make 1 cup
1/2 cup sugar
2 full tablespoons flour
1 tablespoon butter
1 egg
1 tablespoon lemon juice
1/2 pint whipped cream or Cool
Whip
nuts
Combine these in a saucepan and cook until thick. Cool. Fold into whipped cream or Cool Whip. Sprinkle with nuts, and chill.

Microwave Custard
3 eggs
1/4 teaspoon salt
4 tablespoons sugar
1/2 teaspoon vanilla
Combine the above ingredients in a glass casserole. Beat well. Slowly add 1-2/3 cups scalded milk. Stir well. Top with a dash of nutmeg. Bake, covered, in microwave 5 or 6 minutes or until knife comes out clean.
**1-1/2 tablespoons Sweet and Low may be used in place of the sugar.

Cole Slaw
shredded cabbage
shredded carrot, pepper, small
onion, optional
Dressing:
1 cup salad dressing
2 tablespoons vinegar
1 heaping teaspoon sugar
4 tablespoons milk
Mix the dressing together. Pour over shredded vegetables and mix together.

Caramel Chex Mix
(2) 12 ounce boxes of corn Chex
cereal
2 cups brown sugar
1 cup (2 sticks) oleo
1/2 cup white corn syrup
Put cereal in brown paper grocery bag. In a pan, bring other ingredients to a boil for 2 minutes. Pour over the cereal in the bag and shake to coat evenly. Place bag in microwave for 4 minutes, shaking every minute. Spread out to dry on wax paper. Store in air tight container.
Other method:
Instead of the bag, spread cereal on cookie sheets. Pour over the cereal and stir to coat evenly. Place in a 200 degree oven for 40 minutes, stirring every 10 minutes. Spread out to dry on wax paper. Store in air tight container.

Ramon Noodle Salad
shredded cabbage
chopped onion
any other raw vegetables of your
choice
slivered almonds
Dressing:
3 tablespoons vinegar
3 teaspoons sugar
1/3 cup oil
1 package Ramon noodle
seasoning
Mix all together, top with almonds and crushed Ramon noodles.

Potato Salad
Peel 6 potatoes and cut into cubes. Place in pan and cover with salted water. Bring to a boil and cook for 10 minutes. Shut off heat. Leave in hot water until you boil 4 to 6 eggs in a different pan.
To boil eggs, cover eggs with cold water and bring to a rolling boil. Shut off heat and let set in hot water for 15 to 17 minutes. Run cold water over eggs, then peel and chop.
Drain potatoes and mix with chopped eggs. Add chopped onions and celery to taste. May add sweet pickles, chopped, and bacon bits.
Make dressing of 1-1/2 cups Miracle Whip, 2 tablespoons yellow mustard and 2 tablespoons sugar. Thin with sweet pickle vinegar (juice). Mix and refrigerate.

If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com.
I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you.
The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.