For the first post on this page, I am going to share an article that I read from the Monterey Bay Certified Farmers' Market newsletter.  Some of you have read my blog, which I really appreciate, and I have tried to express certain things regarding the challenges of running a market but I think that this article says it so well.  You can get there from the following link. 

What's With All The Rules

Chris' Killer Burgers:
If it's summer time, you can find most of these ingredients at our markets.  You will need one pound of beef, one egg, 8-10 butter crackers crushed (I use Club Crackers), and finally, you will need 3 Tablespoons of Saucy Minx BBQ Sauce from Chef Jacob and Agonecstasy Sauces at the Village Market.  Mix it all up.  You can use your hands but I find that my paddle attachment on my Kitchen Aid mixer does a great job.  Then just make the patties and throw them on a grill or fry them in a pan to your desired temp.  I personally like a bit of pink in the middle.  Finally, I like to put them on a ciabatta or dutch crunch roll which you can also get at most of our markets.  Put the real cheese of your choice on and dress it up.  You are good to go and you can thank me later.  This makes 4-5 burgers.

As you can see from the picture, I also sauteed some sweet white corn (the best comes from Dwelley Farms at our markets) with some real butter, a pinch of salt, and just a tiny bit of Gunpowder (also from Chef Jacob). 

Zesty Fried Green Tomatoes Supplied by Workman Farms
4990 Reno Highway, Fallon, NV 89406

4 medium green tomatoes cut into 1/4 inch slices
2 eggs
1/2 cup cornmeal
1/2 cup grated Parmesan Cheese
3 TBSP all-purpose flour
1/2 Tsp garlic salt
1/2 Tsp ground ginger
1/2 Tsp dried oregano
1/8 Tsp crushed red pepper flakes
1/4-1/2-cup olive oil

Sprinkle both sides of tomatoes with salt, & let stand for 10 minutes in a shallow bowl.  Beat the eggs in another shallow bowl.  Combine the cornmeal, Parmesan cheese, flour and seasonings.  Pat tomatoes dry.  Dip in eggs then coat with cornmeal mixture in a large skillet.  Heat 1/4 cup oil over medium heat.  Fry tomatoes, a few at at time for 3-4 minutes on each side or until golden brown, adding more oil as needed.  Drain tomatoes on paper towels. Serve warm.  Yield:  6 servings.