The Uptown Umbrella Market was cancelled this week.  We will be at the Cornerstone Market on Thurs July 1st from 4-6pm.  We've got plenty of fresh blueberries, watermelons, sweet corn, peppers, onions, tomatoes, & homemade sourdough bread!  Come out and get stocked up for your 4th of July festivities!

Ingredients
 
Po Boys are served “undressed” or “dressed”.

Undressed:

• 1 fresh French baguette, about 24-inches long
• 1/2 lb. shrimp, 16-20 count, peeled and deveined
• 1/2 lb. Andouille sausage
• 1 Tbs. Creole/Cajun spice blend
• 2 Tbs. olive oil
• 1 red bell pepper, cut into strips
• 3/4 C. kalamata olives, pitted

Dressed:

• All of the above, plus
• 1 lg. dill pickle sliced into thin strips
• 2-3 roma tomatoes, sliced into rounds
• 1 head fresh Romaine lettuce
• 1/4 C. mayonnaise mixed with 2 Tbs Lime juice
• 1/2 red onion, sliced thin
• salt and pepper to taste
  
  Directions
   
  Slice the bell pepper and roughly chop the olives. Set aside.
  
  Slice the andouille sausage diagonally to make long oval pieces about 1/8inch thick. Saute the sausage in a splash of oil on medium heat to brown it and bring out the flavors. Remove from pan and reserve. Toss shrimp with spice blend and saute them in the same skillet, adding more oil if necessary. Cook just until the shrimp turn pink, remove from pan and cool.
  
  To assemble the dressed sandwich:
  
  Slice the baguette lengthwise, but leave it hinged. Brush the insides of the loaf with the lime-mayo. Place folded romaine leaves lengthwise in the baguette, with the lettuce ribs running along the bread hinge. Inside the folded lettuce, arrange slices of sausage, the shrimp and red pepper strips. Top with slices of tomato, pickle, onion and additional shredded romaine if desired. Add a dash of salt and pepper and serve.
  
  Recipe Courtesy: http://www.recipe4living.com/recipes/shrimp_and_andouille_po_boy.htm
  

So the weather forcast for tomorrow doesn't look so good...  If the Uptown Umbrella market is canceled, we'll be down at Tipsy Teapot instead. 

Please watch the Uptown Greenville site.  If the market is canceled, a notice will be posted by 2pm Wednesday: http://www.uptowngreenville.com/

This week we have Green Tomatoes from 'R Garden in New Bern.  You know what that means??  Time to make the southern classsic...fried green tomatoes!

Ingredients

• 3 or 4 large firm green tomatoes
• Salt
• 2 cups vegetable or peanut oil, for deep-frying
• 1 cup buttermilk
• 2 cups self-rising flour
• Freshly ground black pepper

Vidalia Onion Relish:

• 2 white onions, diced
• 1/2 cup mayonnaise
• 1/2 cup rice wine vinegar
• 2 tablespoons brown sugar
• 2 tablespoons chopped chives
  
  
  Directions
   
  Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for salt to pull the water out of the tomatoes, approximately 30 minutes.
  
  In a skillet, heat the oil for deep-frying over medium-high heat.
  
  Dip the tomatoes into buttermilk, then dredge them into flour with a dash of pepper. Deep-fry until golden brown. Keep warm.
  
  For the Vidalia Onion Relish: Mix all ingredients together in a bowl. Cover with plastic wrap and let marinate for a few hours.
  
  Recipe courtesy of Food Network: http://www.foodnetwork.com/recipes/paula-deen/fried-green-tomatoes-with-vidalia-onion-relish-recipe/index.html
  
  
  
  

Here's an excellent recipe for Roasted Kohlrabi.  Try it yourself with kohlrabi & spring onions from 'R Garden of New Bern and Nookwurst from Nooherooka Natural of Snow Hill.

2 peeled kohlrabi, cut into 1/4 inch strips (julienned)
1-2 cloves garlic, minced or 1/2+ tsp garlic powder
2 spring onions, cut 1/16 thick (bulb and about 2 inches stem)
fennel stems, about 6 inches cut like onions
1/2 cup broccoli stems, cut like onions
salt & pepper
Olive oil
1/3 cup Parmesen cheese, shredded
2 bratwurst, boiled, sliced 1/4 inch thick

Preheat oven to 450 degrees
Put kohlrabi, fennel, onions and broccoli in large bowl and toss with
garlic, salt, pepper and oil. Spread single layer on a cookie sheet.
Bake until browning, about 15-20 minutes.
Remove from oven, sprinkle with brats and parmesan cheese.
Bake 5 minutes more.

Recipe courtesy of 'R Garden blogs:
http://rgardenblogs.blogspot.com/2010/05/recipe-khol-rabi.html?spref=fb

Thursday May 6h Young Chef's Academy 3-6pm we'll have local strawberries, arugula, asparagus, beets, napa cabbage, lettuce (3 types), radishes, spring onions, & tomatoes! 

Mary Betty from Nooherooka Natural will be there with fresh Angus Beef. 

This will be the last market at Young Chef's Academy until the fall (we'll be moving over to Cornerstone Market from May-Sept) so come and check it out! 

Sautéed Broccoli Raab
4-6 servings

4 bunches (12-16 oz each) Broccoli Raab, stems trimmed
¼ cup olive oil
3 garlic cloves, chopped
½ teaspoon dried, crushed red pepper flakes
⅓ cup raisins
salt, to taste
2 Tablespoons pine nuts, toasted

Working in batches, cook the broccoli raab in a large pot of boiling salted water until crisp tender, about 1 minute per bunch. Transfer the broccoli raab to a large bowl of ice water to cool. Reserve about 1/4 cup of the cooking liquid. Strain the cooled broccoli raab and set aside. Heat the oil in a heavy large skillet over medium heat. Add the garlic and red pepper flakes, and sauté until the garlic is golden, about 1 minute. Reduce heat to medium-low. Add the broccoli raab and toss to coat. Add the reserved cooking water, the raisins, and cook until the broccoli raab is heated through and the stems are tender, about 4 minutes. Season with salt, to taste. Just before serving, toss the mixture with the pine nuts.

Sausage and Broccoli Raab
4 servings

1 large bundle broccoli raab, approx. 1 ½ lbs
Salt, to taste
2 Tablespoons extra virgin olive oil
1 lb bulk Italian hot or sweet sausage

Trim ends of the broccoli raab and cut into 3-inch pieces. Bring 2 inches water to a boil in a high sided skillet. Salt the water. Add the broccoli raab and simmer 10 minutes, drain. Return skillet to the stove and heat extra-virgin olive oil over medium-high heat. Add sausage, brown and crumble 6 to 7 minutes. Add the broccoli raab and stir to combine.

Broccoli Raab with Garlic & Lemon
4 servings

1 ½ lbs Broccoli Raab, stems trimmed, coarsely chopped
Salt, to taste
½ teaspoon crushed red pepper flakes
3 cloves garlic, chopped
2 Tablespoons Extra Virgin Olive Oil
1 lemon, zested and juiced

Bring 1-inch of water to a boil in a deep skillet. Add raab, season with salt, and cover pan. Reduce heat to simmer and cook 10 minutes. Drain raab. Return pan to heat and sauté garlic and red pepper flakes in oil over moderate heat for 1 to 2 minutes. Add raab, coat in garlic oil. Cook raab in garlic oil for 2 minutes and remove from heat. Squeeze the juice of lemon over the pan and sprinkle in zest. Toss raab to distribute lemon flavor and transfer broccoli raab to serving dish. 

  Recipes courtesy of FoodNetwork.com

Grow Green Gardens have joined Locavore Market!  Owners Kenneth & Libby Dews of Winterville grow a wide variety of vegetables including okra, tomatoes, peppers, sweet corn, & much much more!  In addition, Libby bakes a delicious assortment of breads and baked goods using local and organic ingredients.  You may learn more about Grow Green Gardens at: http://www.locavore-market.com/grow-green-gardens.html

Come out to Tipsy Teapot today from 12noon-2pm for fresh picked local strawberries!  We'll also have local spinach, broccoli raab, free-range eggs, raw honey & more!  See you there!