Rae Bates - Independent Consultant with The Pampered Chef

Rae Bates - Independent Consultant with The Pampered Chef Great tools! Feel free to all, text, email, or Facebook message me at any time. My listed hours are Pampered Chef offers quality tools at reasonable prices.

The vast majority of our products are $20 or less. Of course, you can always get our products for free or at a discount by hosting a party. I have been at this for a long time, so I can answer most questions. If I can't answer yours, I can find the answer. I'd love to be YOUR Pampered Chef Consultant.

Theme for this week: Grill It Up - Grilling Sides & Desserts
06/14/2026

Theme for this week: Grill It Up - Grilling Sides & Desserts

So, are you ready to hit the farmers market? Did you learn anything? Is there a new farmers market find you're ready to ...
06/13/2026

So, are you ready to hit the farmers market? Did you learn anything? Is there a new farmers market find you're ready to try?

Farmers Market Finds!PumpkinCucurbita maximaOther Name(s): winter squash Available from September to OctoberTypesPie or ...
06/13/2026

Farmers Market Finds!

Pumpkin
Cucurbita maxima
Other Name(s): winter squash

Available from September to October

Types
Pie or Sugar: These types are for cooking.

Naked-seeded: These types are grown for their large, hull-less seeds that are often roasted.

Selection Info: Look for pumpkins that are deep orange and heavy for their size. Avoid pumpkins that are soft, cut, or bruised.

Storage
Short-Term Storage: Pumpkins can be kept at room temperature for a few months. There is no need to refrigerate them, but they will keep longer in a slightly cooler location.

Long-Term Storage: Pumpkin can be canned or frozen.

Preparation
Pumpkins are always used cooked and the peel is not eaten. Pumpkin flesh is quite hard and can be tricky to cut safely. One way around this difficulty is to bake the pumpkin whole on a baking sheet until it is soft and easier to cut. To do this, prick holes in the pumpkin first and bake at 350°F for about 1 hour.

Once soft, allow the pumpkin to cool, cut it in half, remove the seeds and stringy pith with a spoon, then scoop the orange or yellow flesh from the skin. This cooked flesh can be used whenever pumpkin puree is called for: pumpkin pie, pumpkin soup, pumpkin bread.

Bake: Cut pumpkin into desired pieces face down in baking dish in preheated 350°F oven for 1 to 2 hours or until tender. Let cool, then scrape out the flesh.

Seeds: Remove seeds from the pumpkin. Clean with water and boil in salt water for about 10 minutes. One quart of water and two tablespoons of salt to every two cups of seeds. Drain the seeds and lightly dry with a paper towel. Heat oven to 325°F. Spread seeds on a baking sheet, drizzle with 1-2 tablespoons of olive oil, and sprinkle with salt to taste. Roast seeds for about 10 minutes.

Farmers Market Finds!KohlrabiBrassica oleraceaOther Name(s): German turnip, turnip cabbageAvailable from May to December...
06/12/2026

Farmers Market Finds!

Kohlrabi
Brassica oleracea
Other Name(s): German turnip, turnip cabbage

Available from May to December

Types
Kohlrabi comes in white, green, and purple, but when peeled they all have an ivory flesh. Kohlrabi tastes similar to crisp broccoli and has the texture of an apple.

Selection Info: If leaves are still attached, make sure they are bright green and firm. Avoid kohlrabi with wilted leaves, brown spots, or cracks.

Storage
Short-Term Storage: If leaves are still attached, cut them off and place the leaves in a damp paper towel in a loose plastic bag for up to three days. You can store kohlrabi bulbs in the refrigerator crisper drawer for about two weeks.

Long-Term Storage: Kohlrabi may be frozen. It is not recommended for canning.

Preparation
Always peel kohlrabi before using. If the leaves are still attached, remove them and use them as you would use spinach. Small kohlrabi are more tender, and you can peel them with a paring knife. Kohrabi can be cut many ways including cubed, sliced, diced, and julienned.

Roast: Heat oven to 450°F. Peel and slice the bulb only into thick pieces, then cut in half. Drizzle olive oil over the pieces and place them in a single layer on a baking sheet. Sprinkle slices with salt and pepper. Bake slices until brown (15-20 minutes), stirring occasionally.

Steam: Peel and cut kholrabi into small chunks. Place the chunks in a saucepan with about half-inch of water and salt to taste. Bring the water to a boil, cover with a lid, then reduce the heat to steam the chunks for about 4-7 minutes. Drain the water and serve.

Grill: Slice into cubes and place them on a foil sheet. Drizzle the cubes with olive oil, salt, pepper, or other seasonings to taste. Pull the sides of foil up around the kohlrobi and place on a medium-high heated grill. Cook for 10-12 minutes or until tender.

Check out www.purdue.edu/FoodLink for more information on fresh foods and nutrition.

For great recipes go to my website www.pamperedchef.biz/rae and click on Recipes.

Farmers Market Finds!OkraAbelmoschus esculentusOther Name(s): bamia, bindi, lady's finger, gumbo Available from July to ...
06/12/2026

Farmers Market Finds!

Okra
Abelmoschus esculentus
Other Name(s): bamia, bindi, lady's finger, gumbo

Available from July to October

Selection Info: Look for okra that is brightly colored, dry, and firm.

Storage
Short-Term Storage: Store okra in the warmest part of the refrigerator in a loose or perforated plastic bag and rinse just before use. Use okra within 3-4 days.

Long-Term Storage: Okra can be canned, frozen, or pickled.

Preparation
Rinse okra in a cool stream of water when ready to use.

Okra contains a viscous liquid that, when cut, can be used to thicken soups and stews. The more you cut okra the slimier it will be. You can cook okra whole; be sure to carefully remove stem and tip end without opening pod before ou cook it.

Okra can be steamed, boiled, pickled, sautéed, or stir-fried.

Do not cook okra in pans made of copper, brass, or iron as the chemical properties will turn okra black.

Steam: Place rinsed okra in a steaming basket over about 1-2 inches of boiling water. Cover and cook for until tender yet crisp (about 5 minutes). Toss with butter and preferred seasoning.

Boil: Place rinsed okra in sauce pan with boiling water, cover, and cook for approximately 10 minutes. Season to taste.

Sauté: Drizzle a large skilletwith olive oil and heat to high. Trim end of rinsed okra, then add it to the skillet. Sauté or until pods are crisp and bright in color (about 3-6 minutes). Season to taste.

Check out www.purdue.edu/FoodLink for more information on fresh foods and nutrition.

For great recipes go to my website www.pamperedchef.biz/rae and click on Recipes.

Farmers Market Finds!Turnips and turnip greensBrassica rapaOther Name(s): white turnip Available from January to Decembe...
06/11/2026

Farmers Market Finds!

Turnips and turnip greens
Brassica rapa
Other Name(s): white turnip

Available from January to December

Types
Asian salad turnips have tender roots that can be eaten raw or cooked.

European storage turnips are the most common turnips in grocery stores and frequently are cooked, but may be eaten raw.

Turnip greens are usually sold separately from the roots.

Turnip Root Colors: golden, purple top, red, white.

Selection Info: Choose turnip roots that are heavy for their size and free of soft spots. Leaves, if still attached, should be fresh.

Choose turnip greens that are fresh and green. Avoid greens that are limp, torn, or bruised.

Storage
Short-Term Storage: Turnips should be stored in a plastic bag in the refrigerator drawer for up to 2 weeks, unwashed. If you want to cut the leaves off, leave about 1 inch to ensure you don’t cut into the turnip. Always store greens separately.

Long-Term Storage: Not recommended.

Preparation
Here are a few tips about preparing turnips, rutabagas and parsnips.

Raw (turnips): Cut off greens, rinse turnips under cool running water to clean, and peel the turnips with a knife.

Sauté (turnips): Heat 1 tablespoon of olive oil in a skillet. Slice turnips into thin strips and add them to the skillet, then add another tablespoon of oil. Cook and stir turnips constantly for 5 minutes. Reduce heat and continue to cook until tender. Spritz with lemon juice to taste.

Grill (turnips): Cut turnips to preferred size. Brush with olive oil and season with salt and pepper to taste. Place on grill pan, continuously turning until tender. Grill for 2 minutes on each side or until tender.

Roast (turnips): Heat oven to 500°F. Peel and slice turnips. Toss turnips in mixture of olive oil or butter and a little salt and pepper, then roast for 25 to 30 minutes or until brown and tender.

Turnip Greens: Wash greens under cool running water to clean. Tear the leaves apart, sprinkle with lemon juice and let sit 5 minutes. Cook the leaves in a skillet in 1 tablespoon of olive oil. This usually takes 5 to 15 minutes. Drizzle favorite dressing or sauce on greens for flavor.

Check out www.purdue.edu/FoodLink for more information on fresh foods and nutrition.

For great recipes go to my website www.pamperedchef.biz/rae and click on Recipes.

Farmers Market Finds!In a stark deviation from vegetables: rhubarbRheum rhabarbarum Available from April to JuneTypesRhu...
06/11/2026

Farmers Market Finds!

In a stark deviation from vegetables: rhubarb
Rheum rhabarbarum

Available from April to June

Types
Rhubarb can be greenish pink to dark red.

Selection Info: Look for crispy stalks that do not have scars, cuts, or visible decay. Make sure stalks aren’t pithy [spongy] inside. If the leaves (leaf blades) are present, they should not be wilted or blemished.

Storage
Short-Term Storage: Store rhubarb stalk-whole, unwashed, and wrapped in a plastic bag, Keep in the refrigerator produce drawer and use within a few days.

Long-Term Storage: Rhubarb can be frozen or made into jellies.

Preparation
Wash under cool stream of water and pat dry with paper towel. Cut off and discard the leaves — never eat the leaves because they contain a poisonous compound called oxalic acid. Remove any brown or scaly spots and trim ends.

Peeling: Peeling is unnecessary, but you can peel if you wish. To peel, cut a slit on the end of the stalk at the outer edge, grab edge of slit and pull down the strip of stringy fibers from the surface of the rhubarb. Continue this process until you remove all the fibers from the stalk.

Special note on cookware: When you cook rhubarb, always use a nonreactive pan (such as stainless steel or enamel-lined cast iron). Using other types of pans can cause chemical reactions with the acidic content in rhubarb.

Stew: Because rhubarb is so tart, it's usually cooked in a sugar mixture to sweeten it a little. In a saucepan, mix equal parts water and desired sweetner. Bring to boil until all sweetner is dissolved. Add rhubarb, bring to boil, then lower the heat and simmer uncovered for about 15 minutes. Remove from heat and serve.

Check out www.purdue.edu/FoodLink for more information on fresh foods and nutrition.

For great recipes go to my website www.pamperedchef.biz/rae and click on Recipes.

Farmers Market Finds!LeeksAllium porrumAvailable from October to MayTypesOverwintering: Usually have a stronger flavor —...
06/10/2026

Farmers Market Finds!

Leeks
Allium porrum

Available from October to May

Types
Overwintering: Usually have a stronger flavor — they and are harvested the season after they are planted.

Summer: Usually smaller than overwintering types.

Selection Info: Look for firm, smooth leeks that are white at the base and dark green toward the top. The stalks should be firm and crisp. If roots have been cut off, the base should be flat, not rounded. Avoid leeks with blemishes.

Storage
Short-Term Storage: Wrap leeks in a paper towel and store them in a refrigerator for up to five days.

Long-Term Storage: Not recommended

Preparation
To prepare leeks, first cut off the dark green end — cut down all the way to the the pale green area. Cut off the end root and then slice the leek in half lengthwise. Then, rinse the cut leek in a cool stream of water to remove all the dirt.

Poached: Place 3 tablespoons of chicken broth in a skillet and heat for about two minutes. Place 1 pound of chopped leeks in a skillet and simmer for about 4 minutes, then add 2 more tablespoons of chicken broth. Cook for 3 minutes while stirring. Drain and toss with 3 tablespopons of olive oil and 1 teaspoon of lemon juice. Season to taste with salt and pepper.

Fry: In a skillet, heat 1 tablespoon of butter, then add 3 tablespoons of minced ginger and 1/2 teaspoon minced garlic clove. Simmer. Then add the leeks to the pan stirring frequently until they are golden in color and crispy. Serve alone or as a garnish or in a soup.

Boil: Bring 2 cups of water and 1 teaspoon of salt to a boil in a medium saucepan. Add leeks and simmer for 20-30 minutes. Cook until tender enough to pierce with a fork, then remove from heat and drain. Melt 2 tablespoons of butter over warm leeks and season to taste with salt and pepper or preferred seasoning.

Check out www.purdue.edu/FoodLink for more information on fresh foods and nutrition.

For great recipes go to my website www.pamperedchef.biz/rae and click on Recipes.

Farmers Market Finds!ChardBeta vulgarisAvailable from June to AugustTypesChard (also called Swiss chard) often has red s...
06/10/2026

Farmers Market Finds!

Chard
Beta vulgaris

Available from June to August

Types
Chard (also called Swiss chard) often has red stalks with green leaves. It can also be found with yellow, white, or rainbow stalks.

Selection Info: look for full leaves that are bright in color. Avoid yellow or wilted leaves. Smaller leaves are are sweeter, the larger leaves are chewier.

If using the stalks, look for firm crispness.

Storage
Short-Term Storage: store unwashed in a plastic bag in the refrigerator for 2-3 days.

Long-Term Storage: greens can be frozen or dried.

Preparation
Rinse chard thoroughly in a cool stream of water when ready to use. Chard can be eaten raw or cooked.

Boil: Bring a large pot of water to a boil. Add chard (stems first, then leaves) and cook uncovered for about 2-3 minutes to release the acid. Remove from water, drain and use in recipe. Discard water.

Steam: Cut and remove thick stems. Place chard in steamer basket, then put on the lid and steam for 3-5 minutes. Remove basket to drain water before adding to recipe.

Roast: Heat oven to 325°F. Rinse chard and pat dry, then cut off the ends and remove stems. Place on a cookie sheet and drizzle with 1-2 tablespoons olive oil and bake for 2-3 minutes. Remove as soon as the sides of chard begin to curl. Add desired seasoning.

Check out www.purdue.edu/FoodLink for more information on fresh foods and nutrition.

For great recipes go to my website www.pamperedchef.biz/rae and click on Recipes.

A note about microgreens:I discovered these a few years ago. They do add a pop of flavor and freshness to salads, which ...
06/10/2026

A note about microgreens:

I discovered these a few years ago. They do add a pop of flavor and freshness to salads, which is mostly how I use them. Each one has a unique flavor. Radish microgreens have a very sharp radish flavor. Basil microgreens are sweet. One recent new microgreen I tried was sunflower. It has a flavor I can't describe, but I like it.

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