"Slide the
City" DOWNTOWN @10 AM
There's a fun looking,
massive water slide getting set up from Bank & Main down Main street. If
you're coming from South Main street, detours will probably be necessary all
morning. The main event seems to start around 2pm and there are lots for
shuttle parking so it could be a bit crazy all day (until it ends at 6).
Market News
There will be NO MORE
WEDNESDAY MARKETS.
And, starting NEXT WEEK hours reduce to 9-noon officially and there are . Most
vendors will probably set up by 8:30 for a week or two, but please keep in mind
this up coming change.
We'll be having our Youth
Market Chef September 19th. Info and sign up:
Here's what we've got
lined up for tomorrow!
Grassfed beef, pastured
pork, free range eggs and meat variety packs.
Bread Basket:
They'll have Multigrain
bread, pumpkin bread, apple pies, coffee cake, granola, and donuts!
BACK. They return this
week with tomatoes, grape tomatoes, eggplant, cantaloupes, and winter squash.
Eagle Produce Farm
(Accepts WIC/Senior FMNP Vouchers):
Bi-color corn. Great slicing and cherry tomatoes including Virginia sweet,
Cherokee purple, better boy, German Johnson, Big Beef, Crista, Roma. They may
also have peppers and probably eggplant. Also assorted squash (including patty
pan), zucchini (yellow and green). SC peaches. GA onions.
How Sweet It Is:
(Recent lineup, which
has frequent slight changes) Cinnamon buns, "black bottoms". Cakes:
pound cake, chocolate, lemon, vanilla. Brownies (Butterscotch & triple
chocolate) Cookies: sugar, choc. chip, molasses, peanut butter. And her usual
items including: morning muffins (lemon and harvest), pound cake, coffee cake,
chocolate chip cookies, peanut butter cookies and more!
Lee's Fresh Flowers and
Vegetables (Accepts WIC/Senior
FMNP Vouchers):
Garlic, baby bok choi,
regular bok choi, thai hot chili peppers, thai eggplant, thai basil, cherry
tomatoes, green beans, purple top turnips, malabar spinach.
Statics, zinnias,
sunflowers, tuberoses, dahlias.
McCombs & Company:
Top-notch pimento cheese, homemade chicken salad, plus slaw and spicy snack
crackers. The "firecrackers" are killer with pimento cheese!
Miller Produce
(Accepts WIC/Senior FMNP Vouchers):
October beans were available Wednesday... Plus Silver King sweet corn. Also:
green beans, bell peppers, tomatoes, squash, cucumbers. (As well as peaches
from Asheville and canteloupe and watermelons from Rowan County.)
OBX Seafood:
Pompano, Whole Pompano, Pink Snapper, Swordfish, Bluefin Tuna,
Flounder, Whole, Flounder, Black Grouper , Mahi Mahi ,
Yellowfin Tuna , Scottish Salmon , Halibut ,
Codfish , Whole Rainbow Trout, Lobster Tails, Lg Sea Scallops, Jumbo
& Large Shrimp, (21/25) , Jumbo Peeled & Deveined Shrimp
(16/20) , Littleneck Clams
Pruett Farm:
Butter beans, green beans,
okra, maybe some tomatoes.
Treehouse Soaps:
MORE! Natural bug repellent (she keeps running out), and "soap, soap,
soap!" Some recent soaps: Star anise, Citrus Loofa, Bamboo Forest, cooling
mint, soothing oatmeal, shaving soap, unscented and more.
Two Pigs Farm:
The drought has nipped the rest of their veggies until fall crops some in. But
they've got plenty of free range eggs, beef, pork, chicken! (Duck and turkey
may also be available). If you're looking for a specific cut you may want to
email them in advance: twopigsfarm@gmail.com
Upside Down Farms:
Back this week with shiitake mushrooms! Plus muscadines and veggies. And
commission a custom painted cornhole bag toss board as weather cools and you
want to play some yard games.
The "DL":
Out: All Grown Up (family funeral),
Inactive: Dover Vineyard, Cherry Hill Farm
With locally grown love,
-Eric
LAST WEEK'S RECIPE: Okra Fries
At some point in the past
couple weeks, okra sales totally bottomed out. I guess at some point we get
burned out on okra... even if it's still producing. I mix it up with my okra
and it takes me a while to burn out. One of my favorites of all time are the
Okra Fries at Chai Pani in Asheville. I looked up "okra fries" and
the first recipe to come up was theirs as featured in Garden and Gun magazine.
Here's an excerpt:
From Meherwan Irani,
Chai Pani and MG Road, Asheville and Atlanta
Serves 4 as an
appetizer
Ingredients
1 lb. okra
Approximately 2 quarts canola oil, for frying
1 tsp. sea salt, plus more to taste
Juice of 1 lime
Preparation
Julienne okra lengthwise, cutting it into thin strips about the width of
shoestring fries. In a stockpot or deep fryer, heat canola oil over
medium-high. Once the oil reaches 350 degrees, add the okra in small batches,
taking care not to crowd the pot. Using a skimmer or tongs, gently turn the
okra to ensure even cooking. Fry 2-3 minutes or until the okra is lightly
browned, and then remove it to a paper towel using a skimmer or slotted spoon. The
okra should be crispy but not dark. Once the paper towel has soaked up some of
the excess oil, place the hot okra in a bowl and toss with salt and lime juice.
(Squeeze just half the lime at first, and then increase the amounts of salt and
lime juice to taste.)
