Here is a list of farmers markets in Lake County.

Fruits and vegetables directly from growers are available.

 

Antioch: Northeast corner of Main and Orchard streets. Hours are 3-7 p.m. Thursdays through Oct. 20. For information, call (847) 838-4032.

Barrington: Corner of Cook Street and Park Avenue. Hours are 2-7 p.m. Thursdays through Oct. 20. For information, call (847) 382-3829.

Beach Park: Corner of Wadsworth Road and Lewis Avenue, next to Bridgeview Bank. Hours are 1-6 p.m. Tuesdays through Oct. 11. For details, call (847) 746-1770.

Buffalo Grove: Spray ’n Play Park, 951 N. McHenry Road (Route 83 at Deerfield Parkway). Hours are 8 a.m. to 12:30 p.m. Sundays through Oct. 16 except Sept. 4. For details, call (847) 459-2517.

Deerfield: Metra parking lot, northwest corner of Robert York Avenue and Deerfield Road. Hours are 7 a.m. to 12:30 p.m. Saturdays through Oct. 15. For details, call (847) 945-5000.

Grayslake: Center Street between Whitney and Slusser streets. Hours are 3-7 p.m. Wednesdays through Oct. 5. For details, call (847) 289-7138 or go to www.grayslakefarmersmarket.com.

Grayslake: Station Square at Prairie Crossing, 977 N. Harris Road (on Route 137 just west of Casey Road). Hours are 4-7 p.m. Fridays through Oct. 14. For details, call (847) 548-4062, Ext. 13.

Gurnee: Esper Petersen Park, Grand Avenue and Kilbourne Road. Hours are 8 a.m. to 1 p.m. Fridays through Sept. 30. For details, call (847) 623-7788.

Highwood: City Hall Park, 17 Highwood Ave. Hours are 4-9 p.m. Wednesdays through Aug. 31. For details, call (847) 433-2100.

Highland Park: Near Jens Jensen Park, Dean Avenue between St. Johns and Roger Williams avenues. Hours are 7 a.m. to 1 p.m. Wednesdays through Oct. 26. For details, call (847) 432-0800.

Lake Bluff: Village Green at Sheridan Road and East Scranton Avenue. Hours are 7 a.m. to noon Fridays through Oct. 14. For details, call (847) 283-6889.

Lake Forest: Elawa Farm, 1401 Middle Fork Drive (off of Waukegan Road between Route 176 and Deerpath Road. Hours are 10 a.m. to 4 p.m. Tuesday, Fridays and Saturdays through Oct. 15. For details, call (847) 234-1966.

Lake Zurich: Lions Park, located near Church and Main streets. Hours are from 3-7 p.m. Fridays through Sept. 2.

Libertyville: Church Street between Milwaukee and Brainerd avenues. Hours are 7 a.m. to 1 p.m. Thursdays through Oct. 20. For details, call (847) 680-0336.

Long Grove: The Village Tavern parking lot, 135 Old McHenry Road (near routes 53 and 83). Hours are 8 a.m. to 1 p.m. Sundays through Oct. 16. For details, call (847) 634-3117.

Mundelein: Downtown at the southwest corner of Park Street and Seymour Avenue. Hours are 3-7 p.m. Fridays through Oct. 14. For details, call (847) 990-9235.

North Chicago: Lewis Avenue and 14th Street. Hours are 8 a.m. to 5 p.m. Saturdays through Oct. 29. For details, call (847) 322-9317.

Wauconda: Main Street in downtown. Hours are 3-7 p.m. Thursdays through Oct. 6. For details, call (847) 526-5580.

Waukegan: Christ Episcopal Church parking lot, 410 Grand Ave. Hours are noon to 5 p.m. Wednesdays through Oct. 26. For details, call (847) 662-7081.

Zion: Sheridan Road and Shiloh Boulevard. Hours are 2-7 p.m. Thursdays through Sept. 29. For details, call (847) 746-4000, Ext. 5.

Date: August 27, 2010 - August 29, 2010
Time: 12:00 PM

 

Join me in welcoming Debra Kavalos-Delaney, entertaining coach, expert and founder of MemorableEntertaining.com, as a Hob Nob North Shore contributor.

In the coming months, Debra will share articles filled with tips on entertaining – PLUS – launch her first column, ‘Dear Debra’ with Hob Nob North Shore.

There’s ‘Dear Abby’ for your personal dilemmas and now there’s ‘Dear Debra’ for your home entertaining dilemmas!! Every month Debra will select 3 questions to answer.

MemorableEntertaining.com is a unique, one-stop resource that gives you everything you need to entertain with grace and style, regardless of your budget or experience as a host or hostess. Whether planning a week night dinner or party you’ll find resources, tips, seasonal tablescapes and menus with downloadable grocery lists, centerpiece and party ideas, plus much more.

The seeds for Memorable Entertaining were probably planted early in Debra’s childhood. Being of Greek heritage, food always figured prominently in her life. Her relatives owned restaurants around the U.S. Combine this with a Southern mother known for her gracious entertaining and voila; Memorable Entertaining was destined to be.

After 32 years in corporate America and a milestone birthday Debra finally asked herself, "What do I love doing?" Her answer, “Entertaining and helping others successfully entertain.”

Her passion for entertaining can be summed up in this true story.

While attending a 60th birthday party for a friend, one of the guests happened to be someone who had dined at her home. She introduced Debra to her new husband and proceeded to tell him, in detail, about the food, the table and their home. In surprise she said, "How can you remember all that? It was almost 10 years ago!"

“Ultimately, says Kavalos-Delaney, “the goal is creating a positive, long lasting memory for guests and yourself. This is simply what MemorableEntertaining.com is all about.”

 

(ARA) - If you haven't yet joined the "grow your own vegetables" craze, it's not too late to join in. You can produce a bounty of vitamin-rich veggies from plot (or pot) to plate this fall, plus you'll save a bundle by growing them yourself.

You may be surprised to find that with just a little attention and effort, growing fall vegetables in the backyard garden and in planters is even more enjoyable than planting a vegetable garden during the spring and summer seasons. Why? Cooler autumn temperatures make it a delight to spend time outside in the garden and also provide an advantage when it's time to harvest your crops.

You'll spend less time caring for your fall crops because of the favorable cool weather growing conditions. Plants will grow rapidly at first and gradually slow as the days become shorter and colder. Destructive insects won't be as numerous in autumn as they are in summer months. Weeds germinate less frequently and grow slower than they do during the warmer seasons. Compared to hot and dry summers, fall usually brings an increase in the amount of precipitation, eliminating another time-consuming chore - watering.

What you need to know:

1. Let the sunshine in.  Most vegetables need full sun - at least six hours of direct sunlight per day. They also require a steady supply of moisture and nutrients from the soil. You can help ensure your plants get both by mixing a 2-inch layer of compost into the soil (bagged compost is available at garden centers). Or spread a balanced fertilizer, such as 10-10-10, according to labeled instructions. Plants will need an inch of moisture per week, either through rain or supplemental watering.

2. Start with transplants. Transplants buy you lots of time. Plants are six weeks or older when you put them into the ground, so you will begin harvesting much sooner than if you start from seed. Bonnie Plants transplants in biodegradable, environmentally friendly pots make planting easy and spare the use of much plastic. Just cut off the bottom of the pot, water and plant ... pot and all. Garden centers typically supply optimum fall varieties for your geographic region.

3. Don't fear frost. When frost threatens, cover plants with a floating row cover, cold frame or a cloche. Or, you can grow fall veggies in a container and move the pot to a protected location on frosty nights.

Essential, preliminary planning tips for fall vegetable gardens include:

* Before planting any new plant make sure that you clear the area of summer and spring crops planted previously, as they may decay and encourage bacterial infection.

* Spread a few inches of mulch or compost over the area. Make sure that you turn up the soil's top layer and water well. Allow the soil to rest for a day before planting new fall plants.

* During the fall season most areas experience rain and even frost, so make sure that your soil is well drained and doesn't get soggy.

Vegetables best suited for fall gardens:

After following the essential preliminary steps for fall vegetable gardening, it's time to select vegetables for planting. Here's a list of fast-growing, cold-hardy crops that are ideal for fall vegetable gardening:

Winterbor Kale - This nutritious leafy green is a vigorous producer that endures winter easily, even in very cold climates. Cut the outer leaves so that the center can continue growing. Space transplants about 12 inches apart

Georgia Collards - Another leafy green similar to kale, collards offer a larger, stronger, sweet cabbage-like flavor. Leaves taste best when young.  Space transplants 36 inches apart.

Romaine Lettuce - Romaine packs more vitamins, minerals, fiber, and phytonutrients than other popular types of lettuce. Rich in fiber, vitamin C, and beta-carotene, romaine is an especially good vegetable for heart health. Space transplants 18 inches apart.

Early Dividend Broccoli - Popular, productive and easy to grow, this broccoli is high in fiber and calcium. Set transplants 18 inches apart

Mustard Greens - Offering spicy hot leaves, this is a very fast-growing, nutritious vegetable. Mustard greens always taste sweeter when nipped by frost. Space plants 12 inches apart

Bonnie Hybrid Cabbage - Bonnie's best cabbage. Grows large, round, blue-green heads. Cabbage is especially high in beta-carotene, vitamin C, K and fiber.

Arugula - These fast-growing leafy greens are great for salads or gourmet recipes. This peppery-tasting green is a super food for your bones. The leaves are "nutrient dense" and low in calories. They are especially high in vitamins A, C, and K.

If you put these practices into place this fall, you'll get your garden off to the right start and set it up for a fruitful season. Preparation is key, but the reward is a healthier, more productive garden - and fresh food that tastes better than anything you can buy at the store.

To learn more about vegetable and herb varieties as well as gardening tips, visit www.bonnieplants.com.

Courtesy of ARAcontent

(ARA) - Family and friends gathered 'round the dinner table, with a sumptuous feast (prepared by you) set before them - does anything say "holidays" more than that? What guests often don't realize are the hours of prep and, perhaps, stress the host endured to achieve this festive celebration. You, however, don't have to be one of those crazed hosts.

With the holidays quickly approaching, you can make a stress-free holiday meal with some handy tips from celebrity chef and expert entertainer Cat Cora, the first and only female Iron Chef on Food Network's Iron Chef America.

"When it comes to holiday entertaining, planning ahead and having the right tools and equipment  help prevent poor performance and high stress levels," Cora says. Here are her tips for stress-free holiday entertaining:

* Start out with the best tools and equipment you can afford. If you've been thinking about replacing your old, energy inefficient refrigerator with something better, more convenient and worthy of your skills, the holiday season is a great time to do so.

"A good refrigerator, with the right features, can make meal organization and prep much easier," Cora says. For example, refrigerators like LG's four-door model offer lots of storage room with nearly 28 cubic feet of capacity, including double freezer drawers - the top drawer for items you access the most and bottom drawer for larger items or longer-term storage. The freezer drawers automatically open and close at the touch of a button, so it's like having an extra hand in the kitchen.

* Take advantage of the convenience of the microwave, some of which now feature a warming lamp, to help keep dishes hot until mealtime.

* Shop early and stock up on perishables weeks before your holiday event. Chop veggies and prepare hors d'oeuvres a day before, and take advantage of the great fresh desserts available at your local grocery store or bakery.

* Clean as you go - it makes a big difference and you can enjoy your meal even more knowing a sink full of dishes doesn't await you when you're done. New dishwashers with steam technology now offer cycles that allow you to thoroughly yet gently clean fragile items such as fine china and stemware.

* Enlist friends to come over an hour or two before the party to help set up the drinks, appetizers and a children's table complete with crayons, puzzles and games.

* You don't have to bust your budget in order to host a memorable event. If a full-blown four course dinner is beyond your budget, consider a single-course affair such as a cheese tasting, dessert party or appetizer buffet.

* Mix up serving pieces. Instead of the traditional bowls and plates, try unusual presentations like serving dessert in a martini glass, appetizers in a shot glass or serve the meat course on a cutting board.

* Edible & functional garnishes are a great way to add color and verve to any dish. Items like orange or lemon wedges, radish roses, slivers of carrot, toasted nuts or grated chocolate work well as quick, attractive garnishes.

* "Never forget to be original," Cora says. "While we all love traditional holiday fare, get creative with a couple special dishes that will add flare to your dinner party."

Try this creative recipe from Kristine Snyder, of Maui, Hawaii, chosen as "America's Top Amateur Chef" at LG's "Taste of Something Better" cooking competition judged by Cora. Snyder will represent the United States in LG's 2009 Global "Life Tastes Good" championship in Bangkok, Thailand, in November.

Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp (Serves four)

Ingredients:
3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger, divided
1 tablespoon plus 2 teaspoons minced garlic, divided
1/2 teaspoon crushed red pepper flakes, divided
4 6-ounce Mahi Mahi fillets (or other mild white fish), about 1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and quartered
3/4 cup clam juice
1/4 cup low salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved

Directions:
Combine the soy sauce, sesame oil, two tablespoons ginger, one tablespoon 
garlic, and 1/4 teaspoon red pepper flakes in a 1-gallon, sealable plastic bag. Add fish and sausage to marinade, turning to coat, and refrigerate for one half hour.

Combine clam juice, broth, vinegar and sweet chili sauce in a small saucepan. Boil over medium-high heat until reduced to 1/2 cup, about 10 minutes.  Set aside.

Puree cilantro, butter, remaining two tablespoons ginger, remaining two teaspoons garlic, lime juice, zest and remaining 1/4 teaspoon red pepper flakes in a food processor.  Reserve two tablespoons for shrimp and set remainder aside.
 
Preheat oven to 450 degrees.  Remove fish and sausage from marinade, scraping off excess, and place in a spray-coated baking dish. Bake eight to 10 minutes until just cooked through.

Meanwhile, to finish sauce, reheat broth mixture over medium heat and gradually whisk in cilantro butter until blended and slightly thickened.  Melt reserved cilantro butter in a large nonstick skillet over medium heat and saute shrimp until opaque, about one and a half minutes per side. To serve, divide watercress onto four warmed plates and top with fish. Drizzle sauce over the fish and top with shrimp.  Garnish with tomatoes.
 
Courtesy of ARAcontent

Includes recipe.

(ARA) - Jam thumbprints, peanut butter blossoms, sugar cookies decorated with colored sugars and icings and gingerbread cookies - just the images of them in your mind can conjure up the smells of yummy Christmas cookies baking in the oven.

It is the season to be making Christmas cookies. Whether they're for your family, a cookie exchange, treats for the office or a gift, cookies of all shapes, sizes, and flavors are always a hit. If you haven't started your baking yet this year, here are some tips from the folks at Gold Medal Flour to help make your cookie baking a success.

* Assemble ingredients and equipment before you start. Read through the entire recipe to make sure you have enough time for all of the directions. Also, bring your shortening and butter to room temperature, which could take about a half hour for refrigerated items.

* Use accurate measurements. Liquid measuring cups - usually made from glass or clear plastic with a pouring spout - are great for liquid ingredients, but graduated dry measuring cups give you the most accurate amount for flour or sugar. Use a spoon to add your Gold Medal flour to the cup, and level it off with the straight edge of a knife.

* Try chilling the cookie dough before rolling out and cutting shapes. Chilled dough is a bit stiffer - holding its shape better so you can transfer the cut shapes to your cookie sheet. This also works for cookies that are dropped on pans in rolled balls or spoonfuls. They won't spread as much during baking.

* Keep the size of your cookies uniform. Whether rolling balls or spooning dough onto the cookie sheet, make sure that all cookies are the same size to ensure uniform baking. And make sure your cookie sheets are at least 2 inches narrower than your oven to allow the heat to circulate.

* Decorating cookies is easier with the right tools. If you have a decorating bag, adding frosting and icing to cookies is very easy. You can create your own by cutting off a tiny corner of a heavy plastic freezer bag to make a writing tip. Fill the bag with your icing and gently squeeze the icing down toward the hole.

* Store any uneaten cookies so that they last longer. Crisp and thin cookies store well in a container with a loose-fitting cover. And if humidity does soften them, crisp them up again in a 300 F. oven for three to five minutes. Soft cookies should be stored in a tightly covered container with a slice of bread to keep them soft.

For some great holiday baking recipes, visit GoldMedalFlour.com or BettyCrocker.com.  And try this family favorite cookie recipe for Russian Tea Cakes from Betty Crocker at your next holiday event.

Russian Tea Cakes
Makes four dozen cookies

Ingredients:
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 1/4 cups Gold Medal all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

Directions:
Heat oven to 400 F. Mix butter, powdered sugar and vanilla in a large bowl. Stir in the flour, nuts and sugar until the dough holds together. Shape dough into 1-inch balls. Place about 1 inch apart on an ungreased cookie sheet. Bake 10 to 12 minutes until set, but not brown. Remove from the cookie sheet and cool slightly on a wire rack. Roll warm cookies in powdered sugar, let cool. Roll in powdered sugar again.

Courtesy of ARAcontent