A visit to our local farmer’s market in a small mountain town in search of homegrown tomatoes

I thought you might like to come along with us and stroll through our local farmer’s market and see what’s available in a typical small town in the mountains of North Carolina. I’m on the look-out for homegrown tomatoes for lunch. So here we go.

Ah ha, he has tomatoes. Great news. That’s not me above. I’m going to walk around first and see what’s available and then I’ll be back for the tomatoes.

That’s me in the dress visiting with another produce vendor. Let’s just stroll around and see where we go from here.

We have a lot of talented local artists in our area and many have studied their craft at The John Campbell Folk School in nearby Brasstown, NC. The Folk School offers year-around weeklong and weekend classes for adults in crafts such as woodworking and wood carving, art, music, cooking, gardening, nature studies, photography, and writing. Check this link to their website to see their entire schedule.

This young lady is only ten years old and a very talented photographer as well as a fabulous musician who also plays her violin at the market. All of her proceeds from the sale of her note cards and bookmarks go to the people of Haiti.

Now, let’s head back and pick up some tomatoes for a tomato sandwich. How about a taste?

Yes, these are delicious and exactly what I’m looking for. (Pretty wooden bowls.)

The very best way to enjoy a homegrown tomato in my opinion is on a tomato sandwich. I learned to make this particular tomato sandwich when we lived in Vicksburg, Mississippi. Absolutely every party we went to, from formal black tie events to casual picnics on the banks of the Mississippi River, there was always a big platter of these tomato sandwiches.

I call these “Tomato Sandwiches with a Pedigree” because they are fancied up and served without the crust. Pick a good tomato and peel it or not, then slice into rounds, and place on paper towels to drain. Blot tomatoes with more paper towels to remove the moisture (very important). Chop a little fresh basil and sprinkle it on the tomatoes along with some salt and freshly ground black pepper. With a large biscuit cutter, take two slices of white bread and cut each one into rounds to fit the tomato slices. Spread one side of each circle of bread with good quality mayonnaise such as Hellman’s (or better still, homemade) and don’t be skimpy. Insert a tomato slice, top with the remaining bread, then sprinkle paprika lightly over the top. Take one bite and you’ll agree there’s nothing finer than a tomato sandwich. Make as many as your heart desires.

Often in the dead heat of summer and it's hot as all get-out, some Southerners just might enjoy a plate of these tomato sandwiches for their dinner along with a very cold bourbon and branch water and call it a day.

This will be shared with Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, Seasonal Sunday at The Tablescaper, Southern Sundays at Slice of Southern, and On the Menu Monday at Stone Gable.

Have a great weekend everyone and enjoy Labor Day if you live in the states.

Monday Musings & Miscellanea

Pheasant Eggs on Sausage Toast – a Very Special Treat

Pheasant eggs you say. Where on earth did you find pheasant eggs? Actually we started out looking for banty eggs, which are tiny eggs laid from a Bantam chicken. Here in the mountains we buy organic eggs or in some areas what are called “yard eggs” from a local vendor. We were visiting with her one day about eggs and she mentioned that occasionally she gets tiny banty eggs and asked if we would like some. Of course we replied, save some for us the next time you have them. I was intrigued with using the tiny eggs in a recipe and we talked about ideas on the way home. As luck would have it, every time we asked about the banty eggs she said the chickens were molting right now and she didn’t have any. (If the word molting and the laying habits of hens when they lose their feathers are as new to you as they are to me, here’s more information.)

After that, we just put the idea of small eggs on the back burner until we were at our local farmer’s market a couple of weeks ago. My husband Meakin was visiting with a vendor who sells produce, eggs, and flowers and on a lark he asked if he happed to have any banty eggs. Much to our surprise he did, but apologetically said that he had only one. But, he added, he also had four pheasant eggs. Bingo, we finally found some tiny eggs.

As you can see by this picture, banty eggs (or bantam eggs as they are also called) are smaller than a large hen egg and pheasant eggs are even smaller than the banty.

The pheasant eggs are khaki-colored and quite pretty. Compared to a hen egg, pheasant eggs and banty eggs have a higher yolk-to-white ratio, thus producing a richer flavor.

If you would like to see what a pheasant looks like, here’s a link along with some tips on cooking their eggs.

This recipe is what I call a “small plate” meal. It also makes a lovely appetizer to pass on a tray at a party. If you can’t find pheasant or banty (bantam) eggs, quail eggs will work very well also.

If you do use tiny eggs, use them in a way that shows them off and puts them on center stage. They make a great conversation piece at get-togethers. But please promise me - no scrambled eggs. They are much too special to use as ordinary eggs.

I hope you enjoy this unusual and attractive treat. If you have used any kind of tiny eggs in recipes, please share your experiences with us.

Join me next time as we visit our Saturday Farmer’s Market that’s typical of a North Carolina mountain town to see what’s offered by local farmers and craftsmen of our region.

Pheasant Eggs on Sausage Toast
Adapted from The Tapas Cookbook – serves 6 as part of a tapas meal

12 slices French bread, cut on the diagonal, about ¼” thick, toasted
24 slices ready-to-eat smoked sausage or Spanish chorizo, cut into thin pieces on the diagonal to fit the toasts, and browned on both sides in a skillet
Olive oil
12 pheasant eggs (or banty or quail eggs)
Smoked sweet Spanish paprika, also called Pimention de la Vera (or substitute mild Hungarian paprika)
Crunchy sea salt
Freshly ground black pepper

Heat a thin layer of oil in a large skillet over medium heat. Break the eggs into the skillet and cook, spooning the fat over the yolks, until the whites are set and the yolks are cooked to your liking sunny side up. Remove the cooked eggs from the skillet and drain on paper towels. Top each piece of toast with browned pieces of sausage. Immediately transfer the eggs to the sausage-topped toasts and dust with paprika. Sprinkle with crunchy salt and lots of freshly ground pepper. Serve at once.

This recipe is being linked to Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, Seasonal Sunday at The Tablescaper, Southern Sundays at Slice of Southern, and On the Menu Monday at Stone Gable.

Have a great weekend everyone. And keep your eyes out for tiny eggs.

How to Broil Salmon + a Peach Salsa

Some people are intimidated when it comes to broiling salmon. Don’t be. Broiling is one of the easiest and fastest ways to prepare salmon and it is my preferred method. Plus, if you line your broiling pan with heavy duty foil, there’s practically no clean up necessary. I have used this recipe for years and it has never let me down.

Start with boneless fresh salmon fillets, preferably with the skin left intact. Allow the salmon come to room temperature, drizzle with a little oil, season with salt and pepper, and cook for about 8 to 10 minutes under a pre-heated electric broiler and voila, dinner is ready.

For the oil, I prefer grape seed oil because of its clean, neutral flavor and moderately high smoke point, which is important when you broil. Any other neutral tasting oil, such as canola can be substituted.

I’ve topped my broiled salmon with a peach salsa that includes tomatoes, fresh corn kernels, red onion, crunchy cucumber, and plenty of fresh basil tossed together in lemony vinaigrette. All of the ingredients are readily available at summer farmer’s markets. The cucumber gives the salsa a crunchy surprise. Nectarines could easily be substituted for the peaches.

Never fear broiling salmon again with this super easy method.

Broiled Salmon in an Electric Broiler 
Adapted from Pierre Franey, 60 Minute Gourmet – serves 4 

1 1/2 pounds boneless fresh salmon fillets, preferably with the skin left intact
2 to 3 teaspoons grape seed oil, or other neutral tasting oil
Kosher salt or sea salt & freshly ground black pepper
Lemon wedges or unsalted butter, optional

Cut the salmon into four pieces approximately the same size and weight. Put salmon on a plate, rub with oil, season with salt & pepper, and allow the salmon to sit at room temperature for 10 to 20 minutes.

Preheat an electric broiler. Arrange the salmon in one layer, skin side down, on an unheated sheet pan lined with heavy duty foil for easy clean-up. Place the salmon under the broiler about six to seven inches from the source of heat. Broil 8 to 10 minutes or just until the pieces are cooked through. It is not necessary to turn the salmon. If salmon starts to get too crispy on the top, change from broil to bake and bake at 400 degrees until done. Do not overcook or the salmon will be dry. Allow to rest for a few minutes (just like you would meat or chicken) on the pan before serving. If you wish to remove the skin, slide a metal spatula between the salmon and the skin after it rests on the pan.

If desired, dot with a tiny bit of unsalted butter or squeeze a few drops of lemon juice on the top. These are not necessary if you are serving the salmon with a salsa.

Peach Salsa
From My Carolina Kitchen – makes 4 servings

4 medium sized tomatoes, cut into small chunks
1 cup chopped European seedless cucumber
1 cup fresh corn kernels, blanched
½ cup chopped red onion
Sea salt and freshly ground black pepper
2 small peaches, peeled, seeded, and cut into small chunks
¼ cup fresh basil leaves, julienned
A sprig of fresh basil for garnish if desired

Vinaigrette:
1 tablespoon freshly squeezed lime or lemon juice
3 tablespoons extra-virgin olive oil
Several dashes of hot sauce such as Tabasco, optional

Place the tomatoes, cucumber, corn, and red onion in a bowl and gently toss with a rubber spatula. Season with salt and pepper. In a jar with a tight fitting lid, combine the vinaigrette ingredients together, shake well, and set aside.

Prepare the peaches and fresh basil and add to the tomato vegetable mixture just before serving. Toss very gently with a rubber spatula, add the vinaigrette. Again toss gently, then taste for seasonings and adjust accordingly. Garnish with a sprig of fresh basil and serve at once.

Printable recipe

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This recipe will be linked to On the Menu Monday at Stone Gable, Miz Helen’s Country Kitchen Full Plate Thursday, and Foodie Friday at Rattlebridge Farms.

Eat More Fish

Heirloom Tomato Tart - two different versions

I just can’t seem to get my fill of the wonderful heirloom tomatoes this summer. Bear with me for one more tomato post. I’m beginning to believe tomatoes may be my all time favorite food, even surpassing my love of wild-caught shrimp.

Since my birthday is this month, instead of a cake I’m celebrating with a tomato tart or pie if you will. I’ve prepared it two different ways. One was baked 9” springform pan and looks more like a deep dish pie than a tart.

In the other one, I’ve used a tart pan and, as you can see, resembles a quiche.  Either way they were delicious.

Any garden fresh red summer tomato is perfect, but if you can find heirloom tomatoes in a couple of different colors, so much the better for appearance sake, as well as the depth of flavor the heirlooms bring. The kalamata olives bring a surprise flavor and the shallots give a little crunch to this.

When I think of savory pies or tarts, I usually associate them with lots of calories and fat primarily coming from heavy cream and lots of cheese. I even have an old recipe that uses mayonnaise. This one from Cooking Light comes in under 300 calories per slice and serves 8. Add a salad and you’ve got a light, delicious summer meat-less meal or serve a slice as an appetizer with drinks.

Heirloom Tomato Tart / Deep Dish Pie
Adapted slightly from Cooking Light – serves 8
Printable Recipe

½ of a 14.1 ounce package refrigerated pie dough
3 heirloom tomatoes, preferably different colors
Kosher salt and freshly ground black pepper
Cooking spray
All purpose flour for rolling the dough
2 ½ ounces (2/3 cup) fontina cheese, grated
½ cup pitted and chopped kalamata olives
1/3 cup peeled and sliced shallots
3 tablespoons all purpose flour
1 tablespoon cornmeal
1 tablespoons fresh thyme, chopped
1 ½ cups 2% reduced-fat milk
1 ½ tablespoons grated Parmesan cheese
3 large eggs
Fresh basil leaves for garnish

Bring refrigerated pie dough to room temperature. In the meantime, cut tomatoes into ¼ to ½” thick slices and gently push out the seeds with your fingers. Sprinkle the tomatoes with salt and freshly ground black pepper and place on thick paper towels to drain. Let them drain for about 15 minutes while you preheat the oven to 350 degrees F.

For a tart, coat 9” deep-dish tart pan with cooking spray. For a deep dish pie, coat a 9” springform pan with cooking spray. Sprinkle a cutting board or your counter with a little all purpose flour and roll the dough into a 12” circle. Fold the dough in half, then into a quarter for ease of carrying to the prepared pan or roll it around your rolling pin. Carefully press the dough into the pan and crimp the edges. Cut off excess dough in making in a tart pan. Sprinkle the dough with a base of fontina cheese, olives, and shallots, then arrange half of the tomato slices over the base mixture. Combine the flour, cornmeal, and chopped fresh thyme and sprinkle over the first layer of tomatoes. Top with the remaining tomato slices and sprinkle with a little more salt and freshly ground black pepper.

In a bowl, whisk together the milk, grated Parmesan cheese, and eggs, then pour the mixture over the tomatoes. Place the pan on a large sheet pan and bake in the oven for 40 – 50 minutes until set. (The pie in the springform pan will take longer to cook than the one in the tart pan.) Test for doneness by jiggling the pan. It will be done when the filling no longer wiggles. When done, remove from the oven and let stand 10 minutes before serving. Top with small basil leaves. Can be served warm or at room temperature.

This is being linked to Foodie Friday at Rattlebridge Farms, Miz Helen’s Country Kitchen Full Plate Thursday, Foodie Friday at Simple Recipes, Foodtastic Friday at Not Your Ordinary Recipes, Seasonal Sunday at The Tablescaper, Healthy Mommy, Healthy Baby, Southern Sundays at Slice of Southern, On the Menu Monday at Stone Gable, and Food on Friday at Carole's Chatter.

One year ago - Grilled Thai BBQ Chicken

Two years ago - A trip to Highlands, NC