Page 8C
44TH ANNUAL HERMISTON FARM FAIR
East Oregonian
Wednesday, November 22, 2017
MAKE IT YOURSELF!
Recipes for locally
grown food
Cowboy salad
Ingredients — 2 cans black beans or black-eyed peas;
1 can corn; 1 bunch cilantro; 1 bunch green onions; 3
medium tomatoes; 1 avocado (optional); 1 tablespoon
canola or vegetable oil; 2 tablespoons vinegar or lime
juice; 1/2 teaspoon each salt and pepper.
T
he Hermiston Farm Fair opening day
reception will feature a number of recipes
highlighting simple, nutritious dishes
highlighting common foods grown across
the Columbia Basin, from roasted potatoes broccoli
and everything salad.
Directions — Drain and rinse beans/black-eyed peas and
corn; finely chop cilantro and green onions; dice tomatoes
and avocado; combine all ingredients in large bowl; mix oil,
vinegar/lime juice, salt and pepper in a small bowl; pour
oil mixture over ingredients and lightly toss; refrigerate
leftovers within 2 hours.
Whole wheat blueberry muffins
Ingredients — 1 1⁄2 cups whole wheat flour; 3⁄4 cup sugar;
1⁄2 teaspoon salt; 2 teaspoons baking powder; 1⁄3 cup
vegetable oil; 1 egg, slightly beaten; 1⁄3 cup nonfat or
1% milk; 1⁄2 cup unsweetened applesauce; 2 cups
blueberries (fresh or frozen)
PHOTOS
CONTRIBUTED
BY OSU
Broccoli and
everything salad
Directions — Preheat oven to 400 degrees; lightly
coat the bottom of 12 muffin cups with oil or baking
spray; mix the flour, sugar, salt and baking powder in
a large bowl; in a separate bowl, blend vegetable oil,
egg, milk and applesauce until smooth; stir the liquid
ingredients into the flour mixture until just moistened;
lightly stir in the blueberries; fill each muffin cup about
3/4 full; bake about 20 minutes, or until the muffin tops
are golden brown.
Ingredients — 3 cups raw chopped
broccoli; 1 medium carrot peeled and diced;
2 stalks celery thinly sliced; 1/2 cup raisins;
1/4 cup chopped onion; 1 cup cooked ham,
chicken or turkey; 1/4 cup light mayonnaise;
1/2 cup plain nonfat yogurt; 1 tablespoon
sugar; 1 teaspoon vinegar.
Potato pals
Ingredients — 1 pound red potatoes, scrubbed and cut
in 1-inch cubes; 1 Tablespoon vegetable oil; 1⁄2 teaspoon
salt; 1 teaspoon garlic powder or 4 cloves garlic, minced.
Directions — Wash and prepare vegetables;
in a large bowl mix together broccoli, carrot,
celery, raisins, onion and meat; mix together
mayonnaise, yogurt, sugar and vinegar in
a separate bowl; add mayonnaise mixture
to salad and mix well; refrigerate leftovers
within two hours.
Directions — Preheat oven to 400 degrees; in large
bowl, stir together potatoes, oil, salt and garlic powder;
lay potatoes out on a baking sheet with sides; Bake until
potatoes are soft, about 20 minutes; toss a couple times
while roasting; refrigerate leftovers within 2 hours.
Easy meatballs
Ingredients — 1 pound lean ground beef; 1/2 cup uncooked brown or white rice; 2/3 cup nonfat or
1% milk; 1 egg slightly beaten; 1/2 cup chopped onion; 1/2 cup shredded carrot; 1/2 teaspoon salt; 1/4
teaspoon pepper. For sauce, use 1 can condensed soup and 3/4 cup nonfat or 1% milk.
Directions — Preheat oven to 350 degrees; lightly spray or oil a shallow baking dish with cooking spray;
combine beef, rice, milk, egg, onion, carrot, salt and pepper; use a spoon to form 24 meatballs and place in
baking dish; combine soup and milk, mix well and pour sauce over meatballs; cover pan tightly with foil;
bake for 1 hour; refrigerate leftovers within 2 hours.
— Recipes courtesy www.foodhero.org.
FARE
Continued from Page C1
“We’re lucky to live where
we are, where things grow
so well,” Treadwell said. “I
thought it would be really cool
to highlight all the different
crops we do out here.”
Treadwell, who works
for Oregon State University
Extension Service, says her
passion is helping kids and
families learn the skills they
need for healthy cooking and
living. Through the SNAP-Ed
Program — which stands for
Supplemental Nutrition Assis-
tance Program — Treadwell
works with the Hermiston,
Umatilla and Morrow County
school districts teaching class-
es on food prep and nutrition.
“We’re just trying to give
people the tools and resources
to make choices that benefit
their health,” she said.
Dishes will use as many
local ingredients as possible,
Treadwell said, including dif-
ferent varieties of potatoes
and vegetables grown directly
at OSU’s Hermiston Agricul-
tural Research and Extension
Center. And, for the more ad-
venturous diner, Treadwell
said she is also trying to bring
in dry roasted grasshoppers
and crickets — a nod to Silvia
Rondon and the HAREC in-
sect research program.
“I thought that would be
fun,” Treadwell said with a
grin. “This is a taste adven-
ture. If you don’t try new
things, you might miss some-
thing that you like.”
Farmers throughout the
Columbia Basin are respon-
sible for growing more than
200 different types of special-
ty crops, and Treadwell said
her goal is for people to gain
an appreciation of the bounty
local agriculture has to offer.
“Farm to table is really
big,” Treadwell said. “We’re
bringing the table part. (Our
growers) have the farm part
on lockdown.”
As for daily grub, the 44th
annual Hermiston Farm Fair
will continue to offer free
snacks courtesy of locally
based corporate sponsors,
including fries from Lamb
Weston, potato chips from
Shearer’s Foods, Tillamook
cheese and, for the final year
before closing, a soup of the
day prepared by Hermiston
Foods. Pendleton Bottling
Company will also provide
Pepsi products to drink.
Since 1974
The success of the Hermiston
Farm Fair Seminars and
Tradeshow for the past
44 years is the result of
your continual
con�nual support.
support�
———
Contact George Plaven at
gplaven@eastoregonian.com
or 541-966-0825.
�our generous
Your
�enerous donations
dona�ons and support is �reatly
greatly
appreciated and makes this event possible!