I know I have already mentioned The Vantage Point Farmer's Market in a prior blog but I just want to mention a couple more things, one is that as the season goes on, ( I mean so for it has only been by 1 week) the quality of produce is getting better and better, which will continue until the fresh local vegetables start to be taken over by the bad weather.

This week we purchased more tomatoes and green beans from my new found good friends at Gair's farm from Armada, then we moved on to a different vendor called Sharker Farm. The farm is located at 5234 Meisner Rd China MI, 48054 with a phone number of 810-499-2386.

Again we got a great deal on several different items, such as straight 8 cucumbers, eggplant, baby cuzzi squash (a breed of summer squash), Beefsteak tomatoes, cilantro, and jalapeños.

After that we went to see Sandy, (I think) from  J&J Morren (Good Natured Gardens), where we purchased a container with a variety of different Summer squash ( 1 of which I have never seen before but is very very tasty). It is small and very dark green, kind of shaped like a football if you look at it from the side and I am sure it is not a Patty Pan since it has none of the characteristics. We also got a variety of different small heirloom tomatoes such as Red Grape tomatoes, Yellow Pear tomatoes and a very very sweet breed called Brown Betties or Brown Berries, that are similar in shape and size to your standard Red Cherry Tomatoes but are a brownish color. I also purchased a bunch of small beets that I am looking forward to sautéing with a little butter, onion, and something like bacon for just a little flavor.

With what I bought from the Vantage Point Farmer's Market I made a lot of dish's but the 3 that stand out are Pan Fried or Sautéed Corn kind of like moque choux , but a little different. I also made a quick and simple Gazpacho, and fresh salsa. Obviously none of them take a culinary degree to make since I don't have one, but there is a lot of chopping involved so get a very sharp knife and be really really careful.

Pan Fried Corn

4 ears 1 1/2cups of left over sweet corn or frozen corn if you would like

1 clove of garlic

3+ strips of bacon or a ¼ cup of small diced ham (you make the call)

1-2 tbls butter (real butter is better)

3 green onion or ¼ of a big onion green onion sliced or diced. Whole sliced green onions give a little color to the dish

2 tsp sugar

salt and pepper to taste

Using a shallow frying pan or sautee pan, cook the bacon or ham to your liking. I prefer crisp for this dish. After that add the onion to the pan with the heat on medium, and cook until translucent and soft.

While the onion is cooking, using the sharp knife and being very very careful, cut the leftover corn off the cob making sure not to cut into the cob since it is very woody. Once the onion is soft and translucent, add the garlic, and cook about 2-3 minute to take the sharp edge off the garlic. After the garlic is softened, and the smell has reduced, put the corn in the pan and raise the heat to medium high.

Sautee Taste the dish and add the sugar if needed, then season with salt and pepper then serve.

I really like this dish with smoky barbecued ribs or chicken, but it goes very well with just about everything. Once you try it, I don't think you will find yourself throwing away any left over corn, on the cob or not.

Simple Salsa

1 Large Beefsteak Tomato

½ large onion

½ Bell Pepper

1 Jalapeño

2 Tbls. minced Cilantro

2 Cloves of Garlic, minced

juice of ½ of a lime

1 Tbls. Olive Oil

Salt to taste

Cut the Tomato in half, and using your thumb or finger, swipe the seeds out and discard them. Then dice the tomato, the onion, and bell pepper. Cut the Jalapeño in half , and depending on how hot you like your salsa, remove the seeds and membrane (the white membrane is where the heat actually comes from. The seeds seem to be the hot part but it's just because they are attached the the white membrane), they hold the heat.

If you like heat, then leave then in and just do a small dice on the entire chili pepper. If you like more a more mild salsa, remove as much as you think is going to suite you. If you remove too much just ad some cayenne powder to create more heat once you taste it. Add the minced cilantro and garlic, and stir until well combined. Finally, add the lime and olive oil, then mix again and taste. You might want to add a little salt then chill and enjoy.

My version of Gazpacho

2 big pickling cucumbers sliced. I prefer the skin on.

½ a large sweet onion sliced

2-3 Tbls of diced cilantro. Italian Flat Leaf Parsley can be used if you are not a big fan of Cilantro but I love it.

1 medium yellow summer squash cut into 1/4's and sliced about ½ inch thick.

1 medium zucchini squash cut into 1/4's and sliced about ½ inch thick.

1 medium Bell Pepper diced.

2 cloves of Garlic minced

4 cups of tomato juice

plenty of salt and pepper to taste.

I like to add the juice of a lime to this, but if you are not a lime kind of person you can add ½ tsp of Fruit Fresh to the recipe, which will keep the veggies from oxidizing and turning brown and ugly.

Chop all of your vegetables and put them in a medium bowl and stir to combine. Now would be a great time to ad the Fruit Fresh if you are going to. Then add your salt and pepper to taste. After that add your tomato juice. If you are satisfied with the seasoning, place it in the fridge for at least 3 hours, but over night would be better. Serve very cold with plenty of crusty bread or even float some Croûtons in the bowl when you serve it.

I hope you enjoy these recipes. Please feel free to leave feedback, I love to know what I have done wrong, but it would be great if you are nice about it.

Chef B

http://www.boocoobay.com/b-n-kchefservice

Tags: Salsa gazpacho beefsteak Barry Ashworth Personal chef sweetcorn squash

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