Join us at the Mayor’s Farmers Market this Wednesday from 11 a.m. to 3 p.m. at the corner of 15th and JFK.
Enjoy the many activities in the park including learning from the Penn State Extension how to prepare the produce available at the market and lunch hour line dancing.
Market offerings on Wednesday, August 4
McCann’s Farm: Blueberries, yellow peaches, white peaches, hot peppers, frying peppers, tomatoes, sweet white corn, watermelon, eggplant
Teens4Good: Greens, tomatoes, cucumber, eggplant, mint, rosemary, and blackberries
Penn State Extension: Nutrition education and samples of summer corn and fruit pancakes. Check out the recipe below.
Summer Corn & Fruit Pancakes
(adapted from http://myrecipes.com)
2 1/2 cups whole grain pancake mix
1/2 cup yellow or white cornmeal
Pinch of ground nutmeg or cinnamon
1 cup fresh corn kernels cut off the cob (about 2 ears)
1/2 cup of rinsed summer fruit (blueberries, blackberries or chopped fresh peaches)
About 1 1/3 cups water (more or less as needed to make batter)
COMBINE pancake mix, cornmeal, ground nutmeg or cinnamon, fresh corn and fruit in a large mixing bowl. STIR gently to blend.
ADD water slowly to pancake ingredients and stir until batter is medium thick.
HEAT skillet or griddle on medium-low heat and spray pan with cooking spray.
POUR 3 tablespoons pancake batter onto hot pan. Cook until both sides are golden brown, about 2 to 3 minutes per side. Serve hot. Store leftovers covered, in refrigerator for up to 2 days.
Nutrition Information (per 1/4 recipe): 233 Calories; 5g Fat; 1g Saturated Fat; 8g protein; 40g Carbohydrate; 4.5g Dietary Fiber; 40mg Cholesterol; 477mg Sodium