Sunday, June 26, 2011

Crossroads Point: Preparing the land

Below are pictures of the land at Crossroads Point getting ready  for the Farmer's Market coming to Jerome, Idaho in 2012.  

Blair and Arlen Crouch supervising over the continued progress to get the land ready for a bustling Farmers Market.

Market Inspired recipe - Market Salad

As the weather gets more hot and dry it's nice to sit down with a fresh crisp Market Salad:

-yellow cherry tomatoes


-2 TB honey
-2 TB soy sauce
-2 TB
-2 Tsp grated fresh ginger
-1/2 tsp sesame oil
-4 TB canola oil

Mix together all the above in a bowl and serve.  

Recipe courtesy of: Sweet Cherry Tomatoes
Image courtesy of: dan's good grub

Monday, June 20, 2011

Market inspired recipe - Collard Greens

(serves 2-4)

1/4 cup roughly chopped bacon
8 cups roughly chopped collard greens
1 tablespoon apple cider vinegar
1 cup water
Brown the bacon over medium heat in a large saute pan with a lid. Add the greens and stir to coat all leaves with bacon fat. Add vinegar and the water and bring to a simmer. Cover and cook on low for 40 minutes. Taste and check how much liquid is left, if it is looking dry add another 1/2 cup of water. Taste and check for tenderness, if you like it really tender cook for another 40 minutes or so. Check the seasoning as depending on your bacon you may want a pinch of salt. Serve hot.

Recipe courtesy of  Daily Unadventures in Cooking
image courtesy of  the daily green

Monday, June 6, 2011

Market inspired recipe - Fresh Tomato Salsa

Fresh Tomato Salsa Recipe


  • 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
  • 1/2 red onion, finely diced
  • 1 jalapeƱo chili pepper (stems, ribs, seeds removed), finely diced
  • 1 serano chili pepper (stems, ribs, seeds removed), finely diced
  • Juice of one lime
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • Optional: oregano and or cumin to taste


1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.

Recipe and picture courtesy of My Kitchen Addiction