The Weblog
This page contains news, event information, and other items added by the market managers.
Online Market is Open!
www.siloamsprings.locallygrown.net
Big shout out to Chef Alec from 28 Springs for a great cooking demo Saturday. If you missed out don’t worry – I’m including the recipes at the end of the newsletter. They are easy to make and include fresh vegetables that can be purchased at our market.
Join us for great music this weekend provided by Statehouse Electric under the pergola in the shade.
Statehouse Electric is Corey Post and Tim Patterson, with occasional special guests. The Fayetteville, Arkansas duo features high lonesome vocals with harmonies and heartfelt playing.
Drawing from traditional music, classic country, Americana, country blues, gospel, and rock and roll, they create a compelling sketch of the American musical landscape, stretching from the deep past into the present.
Their original material synthesizes their disparate influences into a unique sound that is sympathetic to what has come before, but seeks new expression.
Here are the recipes from the cooking demo:
Blistered Shishito Peppers with Sesame Seeds and Garlic Aioli
Shishito Peppers
Vegetable Oil 4 Cups and a bit extra for blistering peppers
2 Eggs
Lime Juice 4 Tbsp
5 Cloves Garlic, Minced
Salt and Pepper To Taste
Toasted Sesame Seeds
For the Aioli:
In a food processor combine the garlic, eggs, and lime juice. After it is thoroughly combined, while the food processor is on slowly pour in the oil. Once the oil is immulsified and the aioli is the desired consistency stop adding the oil. Add salt and pepper to taste.For the Toasted Sesame Seeds:
In a dry pan slowly toast the sesame seed on low heat. You could also toast them in the oven on a dry sheet tray for 5 minutes at 250 degrees Fahrenheit.For the Peppers:
Preheat a decent sized frying pan or cast iron on high heat then add enough oil to lightly coat the bottom of the pan. Once you start to see the pan slightly smoking add your peppers to the pan. Stir the peppers around as they cook. Once they start to blister and char slightly pull them from the pan and sprinkle with salt and toasted sesame seeds.
Limpin Susan Recipe
½ Cup Okra Quartered Lengthwise
1 Jalapeno Minced (Or scotch bonnet if available)
2 Cups Cooked Rice (Carolina Gold Rice would be the best option, works best if cool and cooked the day before or a few hours beforehand)
1 Tbsp Garlic Minced
1 Tbsp Ginger Minced
1 Tbsp Shallot Minced
3 Tbsp Vegetable oil
Salt and Pepper to Taste
Preheat pan on high and once hot add oil. Once oil starts to smoke add in the okra. Shake the pan every 20-30 seconds until okra starts to blacken and char. After the okra has charred add in your cooked rice and salt slightly. Keep pan in motion as to fry the rice and toast the edges. Once rice is fried and you can see slight browning in spots, add your Jalapeno( or other hot peppers), garlic, ginger, shallots, and turn the pan down to a medium, once everything is sweated and thoroughly combined season to taste.