Voting is now open! Let's support Hessian Studio!
Our friends at Hessian Studio - Louis and Guy - have let us know that voting is now open in Martha Stewart's American Made program. As we shared earlier, Hessian Studios was selected as a finalist in the craft division of American Made. Now the work is up to us and we need to vote them a winner!
American Made spotlights the maker, supports the local, and celebrates the handmade. The program is made up of people and communities that have turned their passion for quality craftsmanship and well-designed goods into a way of life.
Now it's up to the public. Vote Now for Hessian Studio! You can vote up to 6 times per day and voting goes through October 13! Good luck, Louis and Guy!
Market Chef Champs Keep It Simple
By DEIRDRE PARKER SMITH/SALISBURY POST
Posted: Tuesday, September 9, 2014
The heat was on for the third and final Market Chef competition for 2014, even though it was the dessert round. The sun beat down on the contestants and the wheels of creativity were on fire under each tent.
The contestants included Penny Collins and assistant Laura Vella, winners of the Aug. 9 main dish event, and Angela Crowell and assistant Cameron Crowell, her son. Angela was a judge at the event Penny and Laura won.
And Rebecca Ulrich, who won the first competition with her bruschetta appetizer, was a judge this time. It all came full circle.
Things were a bit different in this round, said Danelle Cutting, horticulture and local foods agent with the Cooperative Extension Service. Contestants were allowed only five pantry items and had to use all three mystery ingredients, and they only had 30 minutes, instead of the usual hour, to cook. They still had 15 minutes to shop and $10 to spend.
Ultimately, simplicity won out, but the choice of items at the market is smaller these days as the growing season winds down.
Angela and Cameron bought peaches, watermelon, cantaloupe and figs. Penny and Laura bought only peaches.
Their three mystery ingredients were pound cake from Christine Turco's How Sweet It Is; fresh ginger, from Lee Ly; and strawberry wine jam from Dover Vineyards.
"That's dessert right there," Penny said, as she peeled peaches and pointed to the mandatory ingredients. Still, she used her chef's training to bring out the most of what she had.
Market Chef Finale - Saturday, September 6 at 10:00 am
Join us tomorrow to watch the creative cooking talents that will be on display as we conclude our Market Chef Competition. Round two winners, Penny Collins and Laura Vella, will take on a new competitor as they race against the clock to prepare a dessert offering that pairs the mystery ingredients with a few select pantry items and a maximum of $10.00 in farmers market purchased items.
Judging will take place at 11:00 am and this time we are running a Facebook contest to choose the third judge. You still have time to get your name in the running for this surprise judge slot - just go to our Facebook page and Like, Comment or Share our post about the contest and your name will be entered into a random drawing that will be conducted at 4:30 p.m. today - Friday, Sept. 5!
Here's a recap of the first two rounds: In round one - Quinn Scarvey and Eli Sherrill competed against the mother-daughter team of Becky and Autumn Ulrich to prepare an appetizer offering that had to contain the mystery ingredients of Wild Turkey Farms sausage, bread from the Bread Basket and their choice of three vegetables (pepper, tomato, onion and squash). Becky and Autumn won the competition with their offering of Vegetable and Sausage Medley on Tuscan Toast served with Peach Sangria. Quinn and Eli served a fine dish- Farm Fresh Egg, Sauteed Vegetable Medley topped with Goat Cheese on toast.
In round two: Becky and Autumn returned to take on new competitors- Penny Collins & Laura Vella and Christine Wilson & Quinn Scarvey. The focus for round two was to prepare an entree dish using the mystery ingredients of Two Pig's guinea fowl, Lee's Fresh Vegetables & Flowers bittermelon, and their choice of three vegetables (eggplant, tomato, hot and sweet peppers or The Funky Pepper's mustard spread.) In the end, Penny and Laura beat out the two other teams to win the competition with their entree of Stir-fried Guinea Fowl with Tomato, Corn, Bittermelon Salsa. Contestants enjoyed the challenge of preparing two lesser-known products (guinea fowl and bittermelon).
We're excited to see how the competition wraps up tomorrow. Please join us!
Hessian Studio Named Martha Stewart American Made Craft Finalist!
We're thrilled to share the good news that market vendors Louis Hess and Guy Bostian of Hessian Studios have been named a finalist in Martha Stewart's American Made program! Congratulations!
As Louis and Guy shared with Martha, "[We] left the hustle and bustle of the New York City ad world to start our own business and to pursue our love of design and nature. I think we decided to start our business long before we actually did, which was a good thing because we needed a lot of time to develop our products into something we could be proud of and that others would enjoy and find useful. All of our products are hand made in small batches in our studio; which is in an outbuilding on Guy's family property. We can now work hard but also have a garden and chickens which is something we always wanted but very hard to attain in NYC. We are currently doing several local farmer's markets and festivals but have been picking up a string of stockists. We hope this evolves into slow and steady growth so we can maintain a work life balance and still have time to stop and smell the rose essential oil we use in our Flower Moon candle."
Fabulous food from the Farmers Market
By DEIRDRE PARKER SMITH/SALISBURY POST
Posted: Tuesday, June 17, 2014 1:14 a.m.
Stepping into the wonderland of the Salisbury Farmers Market dazzles the senses. Over here are sweet sugar snap peas and crisp bok choy. Over there, rainbow swiss chard and feathery fennel. There's cantaloupe, South Carolina peaches and mouth-watering baked goods.
Where to start?
If you are well prepared and have recipes, it's easy to find what you need. But if you are a little more adventurous (or bad at planning), you look for what's gorgeous and fresh and then work out how to use it.
Because you can find plenty of protein at the market, from cheese and eggs to chicken, pork, beef and lamb to fresh Outer Banks fish, you can easily create a complete meal in one trip.
Shop early to get the best of the best. Some vendors encourage shoppers to pre-order so they'll be sure to have what you want. This is especially a good idea for Outer Banks Seafood and for Wild Turkey Farms. If Wild Turkey Farms has chicken, it won't last long. Everyone wants free-range chicken.
On an early weekend at this year's market, we bought andouille sausage from Wild Turkey Farms. Over at Lee Ly's table, we found pea shoots, something new and unusual. The Lys say you can use anything green in a stir fry, and they've never steered us wrong.
My husband and I got pea shoots and thin, crispy pea pods, along with fresh spinach and fresh garlic.
Welcome to the Salisbury Farmers Market
Home to the best local produce in the Carolinas, the Salisbury Farmers Market has a wide variety of products. You expect fresh produce and fruits, but did you know we also have local meat and crafts as well? View our complete vendor list and learn more about the people who grow, raise, and make the products as the market each week.
Sign up for our weekly newsletter or like us on Facebook to get updates about the market.
April 26 to September 27--Wednesday and Saturdays from 8:00 am until 12 noon
Saturdays Market Only—October 4 to December 20 from 9:00 a.m. to 12 noon
Our market season ends on November 29, 2014