Farmers’ Market Nerd

One Saturday morning recently when the weather was pleasant, I ate breakfast on my front porch.  During the week, I usually have oatmeal and eggs for breakfast fulfilling nutritional needs and doctor’s suggestions, but weekends are spent being more adventurous with my breakfast – still nutritious, but a little more variety.  On this particular morning as I was eating breakfast and making out a grocery list for purchases at the Coastal Alabama Farmers and Fishermens Market and at Forland Family Farm, I stopped making notes and looked at my breakfast – two eggs (Farmers’ Market), a roasted new potato (Farmers’ Market) with rosemary (from a plant purchased at the Farmers’ Market), grilled zucchini (Farmers’ Market), and banana nut bread (Forland).  I thought, You’ve become a Farmers’ Market Nerd!  Of course, I can’t think of a downside to being such a nerd.

My oldest son lives in Memphis and when I go visit, one of our regular stops is the Memphis Farmers’ Market.  My youngest son lived in Denver for three years and I visited him three times and that meant three visits to the Denver Farmers’ Market.  Before that time, he was in graduate school at The University of Texas in Austin and we made a couple of trips to the Austin Farmers’ Market.  He moved to Dallas a year ago and is currently looking for a new apartment and is considering one particular apartment based on the fact that it’s close to the Dallas Farmers’ Market.  During a recent visit to see him, we went to the Dallas Farmers’ Market.  In addition, my mother lives in Tuscaloosa and whenever I visit her, we go to one of the Farmers’ Markets there. 

Healthy, locally produced food, nice people. Pretty good combination. If I’m a Farmers’ Market Nerd, so be it.

Recently, as I was telling Heather Pritchard about visiting the Dallas Farmers’ Market as well as the others I have visited she asked me, “What do they have that we don’t have?”  Good question from someone obviously devoted to her job and wanting to ever improve the quality of the Farmers’ Market experience for customers. 

I thought a moment and came up the fact that Austin, Texas being Austin, Texas, the Farmers’ Market had a stage with a music group entertaining the customers.  Memphis Farmers’ Market had food trucks – one for tacos and one for gyros – the times I’ve visited.  Those are the only two things I saw that Coastal Alabama Farmers and Fishermens Market does not have.  Of course, three of these markets are in huge urban areas and our Market matches theirs. 

However, the one question Heather did not ask me was, “What do we have that they don’t have?”  I would have answered, “The nicest people you’ll meet anywhere.  The fairest prices you’ll find anywhere. Seafood.  Fresh brewed coffee.  And, a fantastic Market Director!”  Of course, having Forland’s nearby increases the options that other markets do not have.  Amazing for Coastal Alabama.

Recipe for this week is not really a recipe as it is something I like to put together for a weekend breakfast.  You’ll note that everything is from either the Coastal Alabama Farmers and Fishermens Market or from Forland Family Farms.

Egg – Crab Cake – Grits Stack

Ingredients:

Bayou Cora Farms Heirloom Grits (vendor at the Market)

Crab Cake (J&K Farms)

Tejas salsa (if not a vendor at the Market, available from Forland)

Egg (available from several vendors)

Parsley (from a plant I purchased at the Market)

Butter (Forland)

Directions:

1. Heat a frozen crab cake at 375° for 40 minutes.  (This is almost the exact length of time it takes me to walk my dog in the morning, which I do while the crab cake cooks in the toaster oven.) 
2. Prepare grits according to package directions.  Add butter (optional).
3. Cook an egg according to preference – poached, over easy, or sunny side up work best.
4. Assemble on a plate:
   1. Ladle grits, flattening slightly
   2. Place a crab cake on top of the grits
   3. Place a cooked egg on top of the crab cake
   4. Dollop of salsa on top of the egg
   5. Sprinkle with parsley
   6. Enjoy

This recipe can be expanded, of course, to fit the number of people eating breakfast. 

See you at the Market.

Welcome to our new blog. I am Heather Pritchard. As Market manager, I have come to know many of our loyal customers. Often we delight in sharing how wonderful the products are and what dishes we have created. Cooking from the market is an experience where the plan comes together as we shop. Eating local is about what was harvested today! What is fresh and available changes with the seasons. This creates diversity in our diets and allows creativity in our daily meals. Bob Zeanah is a friendly face each week. He is also a writer. I welcome him as our first guest blogger. He will be sharing his weekly cooking experience with simple meals that have come together for him each week.  If you would like to share your recipes from the CAFF Market and from Forland Family Market. Please let me know in person at the market or by email at mktmgrfoley@gmail.com Here's Bob!

On a Saturday evening, after having visited Coastal Alabama Farmers and Fishermens Market, as I was creating supper without the use of a recipe, I realized that as a result of my weekly visits this style was now the way I cooked most of the time -- created my own recipes using ingredients purchased at the Farmers' Market or from Forland’s.  Why not write down these recipes, share with the people from whom I buy stuff and share with other people who shop as I do?   A few years ago, there was a cookbook that won several book awards, both as a non-fiction book and as a cookbook.  The cookbook consisted solely of recipes using foods found at the San Mateo, California Farmers’ Market.  While I’ve never been there, I am certain what we have at Coastal Alabama beats anything they might have in San Mateo.  Also, I’m certain that our vendors are some of the nicest people you will meet anywhere. 

At Heather Pritchard’s encouragement and invoking my own provincial pride, I offer a recipe to you each week.  By the way, I am not a trained chef/cook by any means.  This is just me experimenting.  As a caveat, I created a self-imposed rule that Coastal Alabama cookbook recipes MUST contain at least three items purchased at the Farmers' Market and/or Forland Family Farm and identify from whom purchased, if possible.  Here’s my first recipe to share.

Recipe for Chopped Ham Steaks

Ingredients: 

[Note:  First three ingredients were purchased at Coastal Alabama Farmers and Fishermen’s Market]

4 chopped ham steaks (purchased from George Family Farm)

1 shiitake mushroom (purchased from Terry Underwood) cut in strips (1inch X ¼ inch)

1 Tablespoon of diced onion (could be purchased from several vendors)

Flour and black pepper mixed 1 cup & ½ teaspoon

Olive oil

~½ cup White wine

~¼ cup No salt added chicken broth

Directions:

Dredge chopped ham steaks in flour/black pepper mix

Over medium heat, in a large pan, add olive oil.

Cook ham steaks, allow room between each, for 5 minutes.  Turn, cook 5 more minutes.

Remove steaks to warm platter

Turn heat to high.  When debris is golden brown add white wine and chicken broth.  Deglaze pan.

Add strips of the mushroom and diced onions.

Cook down stirring constantly until mushrooms and onions are soft and liquid is reduced in half.

Remove heat and let rest 5 minutes.

Serve ham steaks and ladle reduction sauce over the steaks.

This is what I had for supper that night along with brown rice, black-eyed peas (recipe to follow next week), and a glass of red wine.  

See you Saturday at the market.

Bob Zeanah

Author of No Anchor (published November 2015)

Available online from Amazon or Barnes and Noble or Books a Million

Author of Work to Do (published July 2014)

Available online from Amazon or Barnes & Noble or Books a Million

14410 Oak Street

Magnolia Springs AL  36555

251-597-2797 landline

251-752-5174 mobile device

bobzeanah@gmail.com

www.bobzeanah.com