50th Annual Shrimp Festival

May 3, 4 & 5

http://www.shrimpfestival.com/

There will be NO Fernandina Farmer's Market

on 7th & Centre this coming Saturday.

Enjoy your weekend & be safe!

(We will be at RAM in Jacksonville, 10 am - 4 pm.)

**Starring: Thai Basil**

Photo: http://www.thekitchn.com/spicy-robust-heavenly-thai-basil-ingredient-spotlight-174618

Introducing...Thai Basil.  Though this herb shares it name with the common Sweet Basil, it possesses a flavor & fragrance all its own.  When customers linger by our herbs at the stand, I will often ask them to rub a leaf & sniff.  The reaction is always the same -- Mmmm!  Thai basil smells very much like licrorice & is most often associated with Asian cooking.  Like other varieties of basil, it is not an herb that should be cooked, but rather tossed in at the end of cooking. 

Recently, we made stirfry (for the recipe see:  http://greatlettuce.blogspot.com/2011/12/starring-bok-choy.html ).  We made some slight changes that enhanced the flavors tremendously.  Instead of olive oil, we used sesame oil.  We used baby bok choy, separating the leaves & stems.  The leaves were tossed in later as we were putting the sauce in the wok.  Before serving, we mixed in about 2 tsp of freshly chopped Thai Basil.  The combination of flavors was perfect.

Grilled Chicken with Fresh Guacamole

Last night, our supper just happened & it was delicious!  I marinated chicken breasts in Italian dressing during the afternoon.  I always cut the pieces in half lengthwise -- it seems to makes the chicken more moist.  While Freddie was grilling, I browsed through my leftover foods.  (Tuesday is grocery shopping day -- besides the produce we pick up at Market on Saturdays -- so by Monday night it gets to be slim-picking around here!)  I took a perfectly ripe avocado & mashed it.  Then, I added half the juice of a lime, about 1/4 cup of chopped tomato, about 1/4 cup of red onion diced very small & garlic salt to taste.  The guacamole went on top of the grilled chicken beside mashed potatoes and a salad  -- Butterhead & Red Oakleaf topped with dried cherries from MI and dressed with my favorite dressing. http://greatlettuce.blogspot.com/2013/03/unprocessing-foods-entry-2.html 

YUM!

Wilted Swiss Chard Salad

March & April brings the Northern Spring Breakers down.  We have enjoyed visits from several old friends & relatives recently.  One family brought us fresh farm eggs from her father's hens -- all the way from Illinois.  Of course, I am not partial to Illinois or anything!  They have been delicious.  We used them in this scrumptious salad.  We also used some of Ava's rainbow chard.

A beautiful, delicious supper.

(This recipe comes from our new cookbook:  http://greatlettuce.blogspot.com/2013/03/unprocessing-foods-entry-2.html)

2 Tbsp butter, divided

2-1/2 Tbsp extra virgin olive oil, divided

1-1/2 cups 1/2-inch pieces French bread baguette

1 large onion, sliced

2 Tbsp dry white wine

2 eggs

8 cups Swiss chard, stemmed, leaves torn into 4-inch pieces

1 Tbsp red wine vinegar

Grated Parmesan cheese (optional)

Melt 1 Tbsp butter with 1 Tbsp olive oil in a heavy large well-seasoned cast-iron or nonstick skillet over medium-low heat.  Add the baguette pieces & saute until golden brown & toasted, about 7 minutes.  Transfer the croutons to a bowl.

Melt 1/2 Tbsp butter with 1/2 Tbsp olive oil in the same skillet (no need to wash) over medium-low heat.  Add the onion & saute until browned & very tender, about 15 minutes.

Add the wine & stir until it evaporates & the onions are very tender & caramelized, about 5 minutes.  Push the onions to one side of the skillet.  Add the remaining 1/2 Tbsp butter to the other side of the skillet.  Crack the eggs into the skillet & fry until the whites are set on the bottom, about 1 minute.

Carefully turn the eggs over & fry until the whites are set but the yolks are still runny, about 1 minute longer.  (Cook longer if you want hard eggs.)  Carefully transfer the eggs to a small plate.

Increase the heat to medium.  Quickly add the chard to the skillet with the onions & drizzle with the remaining 1 Tbsp olive oil & the vinegar.  Toss the chard until just wilted & remove from the heat.  Mix in the croutons.  Divide the chard mixture between 2 shallow bowls.  Top the hot salad with the eggs & season with salt & pepper.  Sprinkle with Parmesan, if desired, and serve.