Please excuse my videography skills, or lack thereof. I have a new found respect for those of you who are masters of the video camera and putting these things together! Still, I hope you’ll take a moment to view the short video of our day at the Overland Park Farmers Market.
This past Saturday I had the opportunity to invite a few foodie friends on a shopping trip to the Overland Park Farmers market. The wonderful people at I Can’t Believe It’s Not Butter gave us a total of $200, some handy shopping totes, a Flip video camera and some great ICBINB product coupons to get us started on our adventure.
Sandie from A Bloggable Life, Roxanne Wyss and Kathy Moore from Electrified Cooks and I met bright and early in the morning to check out what the market had to offer. I have to admit, I haven’t made it to the farmers market at all this year. We’ve had Door to Door Organics deliver us farm fresh food every other week. It wasn’t until I got to the farmers market and simply remembered how great it feels just to be there, that I realized having veggies delivered to your home is no substitute for a lovely morning at the market.
Surrounded by the freshest of berries, veggies and hand made goods, it didn’t take us long to pick out our food and head home for a day of cooking. Our challenge was to see how we can use I Can’t Believe It’s Not Butter paired with our market goods. It turns out, the challenge was not a challenge of all. The three ladies I chose to cook with know their stuff and we created one of the yummiest lunches I’ve had in a very long time. We enjoyed:
Grass Fed Beef Kabobs with Farm Fresh Vegetables
Sliced Grilled Vegetables with Rosemary Sheep’s Milk Cheese from Green Dirt Farm
Grilled Rosemary Potatoes with Long Green Beans
Grass Fed Beef and Fresh Veggie Stuffed Q-Balls
We had so much great food, but even better was the fun time the four of us had together. I can’t wait to do it again sometime soon!
One of the biggest surprises of the day, for me, was how much I ended up loving the ICBINB pie crust we used for the Homemade Bumbleberry Jam Pop Tarts. I was skeptical, I’ll be honest with you, but this pie crust was seriously one of the tastiest, flakiest, delicious pie crusts I have ever had. I know you don’t believe me, so you’ll just have to give it a try for yourself!
Thanks for sharing in our ICBINB Farmers Market event. Remember to get out there and support your local farmers and to get some friends together and cook up something delicious. There is nothing like friends, family and good food coming together.
Combine flour, sugar and salt in medium bowl. Cut in I Can’t Believe It’s Not Butter!® Spread with pastry blender or two knives until mixture is size of fine crumbs. Stir in water until dough forms with wooden spoon. Knead dough just until it forms a ball with floured hands. Shape into flat 6-inch circle, wrap in plastic wrap and refrigerate at least 2 hours.
Roll dough from center to edges, forming a 12-inch circle on lightly floured surface with floured rolling pin. Press into 8- or 9-inch pie plate or tart pan and crimp edges. Bake as directed in recipes.