Our Vendors | July 9 Market | 2nd Saturday Raleigh | Blackberries + Tomatoes

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The weekend is almost upon us which means The Saturday Market is right around the corner! This week it's Second Saturday with Raleigh Food Corridor, Raleigh's once-a-month celebration of local food + community, and the theme is Blackberries + Tomatoes. Look below for recipes featuring these ingredients along with information on what this week's market has in store for you. You can find a full listing of the Second Saturday happenings around town on their Facebook event page. You can help us to grow the market by inviting your friends to join you on Saturday with our Facebook Event or by sharing this week's newsletter.

 

CHEF BEE'S KITCHEN

featuring ingredients found at The Saturday Market

Chef B Salad Image

Chef Brian Battistella worked his way through some of the most famous kitchens in New Orleans. He survived four years at the world renowned Commander's Palace where he trained under two James Beard Foundation Award winning chefs. We are thrilled to have him joining us at the market preparing dishes for us to enjoy featuring farm fresh market ingredients. At last week's market, he prepared a Zucchini, Cherry Tomato, and Purple Basil Salad with Sriracha Aioli ($4).

 

VENDORS AT JULY 9 MARKET

for more information on specific vendors click on images below 

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DOUBLE T
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Prodigal Farm Logo
SPUG Logo Square
Tiny Farm Badge
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The Flour Pot Logo
Rebus Works Coffee
nosTees
booth space available
 

Second Saturday | Blackberries + Tomatoes

RECIPES

Yellow Tomato Bloody Mary Image

Yellow Tomato Bloody Mary

Perfect this time of year - fragrant herbs, yellow heirloom tomatoes, shallots, and a bit of kick from vodka and serrano pepper. Prep time: 5 min. Serves 4.


2-3 medium yellow heirloom tomatoes, quartered 1 1/2 tablespoons fresh lemon juice 1 tablespoon champagne vinegar 1/4 teaspoon celery salt 1/2 teaspoon dried oregano, crumbled 1/4 teaspoon finely minced serrano 1/2 teaspoon finely minced shallots 2-3 ounces vodka garnish ideas: tiny feta cubes, olives, cucumber slices (optional)


Core the tomatoes, place in a bowl, and puree with a hand blender, you'll need 1 cup. Combine the tomatoes with the rest of the ingredients in a cocktail shaker or mason jar. Prepare four glasses with ice, and pour the mixture into the prepared glasses. Thread garnishes on short skewer or stem, if using, and serve immediately.

recipe and image courtesy of 101cookbooks.com

Blackberry Limeade

Blackberry Limeade

Put those plump, juicy summer berries to work. This blackberry limeade is a stunning jeweled-toned refresher, perfect for summer, from the cookbook Screen Doors and Sweet Tea by Martha Hall Foose. Serves 8.


4 cups fresh blackberries, or unsweetened frozen blackberries, thawed, plus extra for garnish 1 cup turbinado sugar, natural cane sugar, or grated palm sugar 1 kaffir lime leaf, crushed, or 1 tablespoon grated lime zest 1 green cardamom pod, lightly crushed 1/2 cup fresh Key lime juice (about 8 -12 limes) Thin lime slices, for garnish 2 cups ginger ale (hs note: or sparkling water) Ice cubes


Lay a doubled piece of cheesecloth on a nonporous work area. (As the berries will stain a wide array of cutting surfaces and clothes, this may be best done outside or over newspaper and wearing an apron or smock.) Place the blackberries on top of the cheesecloth and gather into a bundle like a hobo sack. Hold the sack of berries over a glass, stainless steel, plastic, or ceramic bowl. Twist the top of the sack to squeeze the juice from the berries into the receptacle. (This will yield about 1 cup very strong, tart, dark juice.) Refrigerate the juice until needed; discard the purple mash. In a small saucepan, combine the sugar, 1 cup water, the lime leaf, and the cardamom pod. bring to a boil. Simmer over low heat for 10 minutes, or until the mixture is reduced to a thin syrup. Remove the lime leaf and cardamom. Allow the sugar syrup to cool and then chill it. In a 1-quart pitcher, combine the blackberry juice, sugar syrup, and lime juice. Stir to combine and then refrigerate until cold. To serve, stir the ginger ale (or water) into the pitcher, fill glasses with ice, and pour in the blackberry limeade. Garnish with slices of lime.

recipe and image courtesy of 101cookbooks.com

 

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