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Tag Archive | "Pearl Farmers Market"

8 Great Ways to Use Summer-Ripened Tomatoes


Caprese Grilled Cheese

Caprese Grilled Cheese

The taste of tomatoes plucked freshly off their stems, juicy and fragrant, is one of the glories of summer. Bring home a box or a bag of them from the farmers markets, or better still, grow them in your backyard. The taste is excellent and always makes us look for new, different recipes.

First, we think of the things we’ve loved year after year. At SavorSA, we share a love of tomato sandwiches that really does top the list. If you have some favorite uses for fresh tomatoes, we’d love to hear about them.

Here are ours:

1. Tomato Sandwich: Take our word for it: a fresh loaf of sourdough bread with a good, chewy crust is the way to go here. Toast a couple of thickish slices lightly, smear it with your favorite dressing (ours is homemade mayonnaise) then slice on the fresh tomatoes, letting the juice soak right into the bread. Some like to add hard-boiled egg, avocado or anchovies. Or all of these. But, that first sandwich of the summer is best unadorned.

Tomatoe and blue cheese cropped2. Tomato Salad with Red Onion and Bleu Cheese: This is a classic recipe, often found in steak houses, but one that is always in style. We didn’t splurge on any part of this salad — the onions and tomatoes were grown locally, and we bought a modestly priced Amish blue cheese.

The other two parts here are drizzled olive oil and cracked black pepper. Put a luxurious amount of sliced tomatoes on a plate, scatter over some onion rings, the cheese, the pepper and sometimes snipped onion chives. For lunch — it’s all you need.

3.  Gazpacho: Like potato salad, everyone has his or her own favorite way of making this summer dish. Make gazpacho with all fresh vegetables (or roast a red pepper enough to take off the skin) and use a careful hand with the “dressing.” This is the olive oil and vinegar that you can use to finish off the dish, putting in just enough vinegar to highlight the tomatoes’ acidity. If you have very acid tomatoes, you might not need any vinegar (or other acidic fruit juice, if you prefer) at all, or you might use a lower acid vinegar. Sherry vinegar is the classic, and taste as you add so it doesn’t overwhelm the sweet tomato and cool cucumber. Gazpacho tips here.

Fresh tomato omelet crop4.  Tomato and Shallot Omelet:  We rarely see a fresh tomato omelet on menus in San Antonio. But, thickly sliced tomatoes heated with a little olive oil in a saute pan with a few slices of shallot, then folded into an omelet, makes a brunch dish that is pure summer. Don’t let all the juice sizzle out of the pan — leave a little to drip out of the omelet. It’s great for soaking up with toast. Add a little cheese if you like, but the omelet is fine without it.

5. Pasta with Fresh Tomato Sauce: We recently saw a recipe where lengths of julienne zucchini were used as the “pasta.” Use a mandolin to do this. Also, when it’s in season, spaghetti squash is good, too. As far as “real” pasta, we like to use imported Italian pasta, as it is all non-GMO, as far as we know. If the sauce is tossed into the hot noodles, it will warm up slightly. Use chopped fresh tomatoes, a mashed garlic clove or two to taste; chopped parsley, basil, thyme; good-quality olive oil; salt and pepper. Add-ins can include chopped olives, anchovies, tuna, cooked chicken or whatever appeals to you at the moment.

Basil and tomato skewers

Basil and tomato skewers

6. Grilled Cheese and Tomato Sandwich: Grilled Cheese and Tomato is another classic, but you can bump up this childhood favorite with a lesser-known, imported or domestic cheese, add vine-ripened tomato and grill in a panini pan — or just use your standard method. It all works.

7. Appetizers: Don’t overlook the little guys — pear-shaped, red or gold or whatever you can find in the way of cherry tomatoes. These also have an especially good flavor when picked right off the vine. Serve them alternated with squares of fresh mozzarella or basil on toothpicks or skewers, wrap them in fresh basil leaves or, if they’re really tiny, use them as a garnish on another tomato-based dish.

8. Tomato Sorbets, Sweet or Savory:  Tomatoes cooked and savory, tomatoes at room temperature — why not try something different with a Tomato Sorbet. Just to get you started we borrow a recipe from Epicurious for Tomato Sorbet with Avocado. Enjoy!

 

Tomato sorbet

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Farmers Markets Have Found Their Foothold in SA


The array of foods at farmers markets has grown.

The array of foods at farmers markets has grown.

Ten years ago, San Antonio’s idea of a farmers market was little more than a roadside stand with some fruits and vegetables out of the back of a pickup truck. There were some exceptions, such as the Saturday get-together in the Olmos Basin, where you could get fresh eggs and even some exotic items mixed in with the usual array of zucchini, squash and beans as well as the ever-popular tomatoes and peaches.

Red and white onions at the Pearl Market.

But the audience was small. That would change within five years, when the Pearl Farmers Market opened. It wasn’t just the market and the initial wave of interest in the renovation project that had begun at the once-abandoned brewery. People’s eating habits had begun to change. They wanted something fresher, more organic and different from what they could get at most supermarkets.

Beets at the Quarry Market.

Beets at the Quarry Market.

But they got more than that. They found ranchers selling grass-fed beef as well as humanely raised pork and chicken. They found local bakers, a local chocolatier, winemakers, a bee keeper with raw local honey and Sandy Oaks with its locally produced olive oil. There were also food vendors, herb growers, musicians, cooking events and plenty of dogs, all of which made the Pearl a destination on Saturday mornings.

Suddenly, it was easy to see that the brightest and best flavors for you to put on your table could be bought year-round from your very own region. Within a short time, leeks, pattypan squash, fennel, daikon radish, kohlrabi, an assortment of mushrooms, purple carrots and okra, candy stripe beets and baby artichokes all came to be a part of what’s grown in the region and offered at the markets.

Dogs and farmers markets go together.

Dogs and farmers markets go together.

Other markets have joined the scene, but perhaps none has made as much an impact as the Quarry Farmers and Ranchers Market, which celebrated its third anniversary recently. This Sunday morning spot, in the parking lot of the Quarry shopping center at 255 E. Basse Road, has a decidedly different vibe and yet it offers many of the same items, from fresh produce and local baked goods to live music and food treats. With more than 30 booths, the array is rich, whether you’re looking for seasonal fruits, vegetables and herbs, locally raised meats or locally processed foods.

So, whether you shop on Saturday or Sunday, at the Pearl or the Quarry or any of the other markets in the region, you have greater choices for eating healthier than ever before, thanks to the growth of farmers markets in the area.

Bakers have become a market fixture.

Bakers have become a market fixture.

The Pearl Farmers Market

The Pearl Farmers Market

Posted in In SeasonComments (2)

Gardeners’ Delight! Basil Fest, Festival of Flowers Coming Soon


This weekend, at Alzafar Shrine, is the 16th Annual Festival of Flowers. Next weekend, June 1, comes the popular annual Basil Fest at the Pearl. Put away the gardening gloves for a little while and come see all the new plants, information and more out there for beautiful gardens this summer.

Sign up for a class in "Perfecto Pesto" at GauchoGourmet.

Basil Fest at Pearl Farmers Market is June 1!

Get Ready to Make Pesto (and so much more)

The 4th annual Basil Fest, courtesy of the San Antonio Herb Market Association, will be happening at the Pearl on Saturday, June 1, from 9 a.m. to 1 p.m. The event is in conjunction with the Pearl Farmers Market, 312 Pearl Parkway. Admission is free and so is the parking.

This annual event’s mission is to foster the use of basil in everyday living and to provide nutritional information on this popular herb.

The program for this year’s Basil Fest will include a seminar on how to grow basil in this area, and the different types available. A cooking demo will showcase basil, and delve into the nutritional aspect of including herbs in your diet.

Children are encouraged to begin their gardening habit by potting up and adopting their own basil plant to take home – for free. Basil plants, recipes and books on the growing and uses of basil and other herbs will be available.

This year’s special feature is  The Chef’s Challenge – “Just Desserts.” It will highlight local chefs vying for the the first place title as they are challenged to develop the best-tasting basil-based dessert. They’ll be competing for monetary votes of audience members, and the money raised will benefit the Good Samaritan Community Shelters in San Antonio.

See recipe here for Thai Basil Lime Sorbet!

For more information on upcoming events and scheduling, visit the website .

16th Annual Festival of Flowers: It’s a big, bloomin’ deal!

Festival of FlowersThe annual Festival of Flowers will happen Saturday (May 25) at the Alzafar Shrine, 901 NW Loop 1604 W., from 9 a.m. to 5 p.m.

Want some new yard, garden and flower techniques? This is one of the best events to attend for answers. As their website says, “There’s an expert in every booth.” The Native Plant Society of Texas will be there with information, Sandy Oaks Olive Orchard will be selling healthy and beautiful olive trees and the Bexar County Master Gardeners will be there with plants to buy as well as information.

Nature’s Herb Farm will also be there to help cooks and foodies with their kitchen herb gardens — as well as many other types of herbs.

There is also a city-wide herb and plant exchange, an organic roundtable, horticulture show and more. Admission is $6 for adults, and free parking is available.

Visit their website here.

 

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Pearl Farmers Market Celebrates 4 Years


Fresh eggs from the farm.

Fresh eggs from the farm.

The Pearl, San Antonio’s growing culinary town center, has hosted a successful producers-only farmers market since 2009. On Saturday, it’s time to recognize the achievement from 9 a.m. – 1 p.m. There will be live music, treats, the usual array of produce and specialty items and complimentary tastings from San Antonio chefs.

“The Pearl Farmers Market has connected the community through working with farms in a 150 mile radius of San Antonio, raising awareness of seasonal eating and bringing people together through the celebration of local food,” the Pearl said in an announcement.

“Over the past four years Pearl Farmers Market has connected thousands of people to their local farmers and food producers from around San Antonio,” said Tatum Evans, market manager at Pearl.

“Our anniversary is a special time to thank all participants for their support of and commitment to our local food system.  Take time during our anniversary to thank a farmer and thank a shopper!”

Taste offerings by some of the city’s best talent including Jesse Perez (Arcade), Johnny Hernandez (La Gloria), Steve McHugh (Cured), Tim Rattray (The Granary), Geronimo Lopez (Nao), Jeff White (Boiler House) and Noah Melnagailis (One Lucky Duck).

Pearl is located at 200 E. Grayson St. in San Antonio, Texas. For more information about events at Pearl please click here.

 

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Bacon and Eggs Like You’ve Never Had Them


David Gilbert cooks his scrambled eggs slowly — and in pork fat.

Chef David Gilbert had never tasted pork until he was 19 years old. Then, while away from home to study at Johnson & Wales culinary school in Charleston, S.C., he found himself biting into a pork chop at a soul food kitchen near the school.

It was a life-changing experience. “It took a moment to determine if I had committed an enormous sin or had just been transported to heaven,” he remembers. “I decided, after 19 years without pork, that I now knew what ecstasy felt like.”

That story is but one of the culinary odysseys that Gilbert, now head chef at Sustenio in the Eilan Hotel Resort and Spa, recounts in his new book, “Kitchen Vagabond: A Journey Cooking and Eating Beyond the Kitchen” (Infinity, $27.95 hardback, $17.95 paperback).

And it led up to a recipe that Gilbert shared in a cooking demonstration he offered at the Pearl Farmers Market, an unusual but welcome take on scrambled eggs.

Like many recipes, the chef’s version has evolved over time.

It began with his father, who would, whenever Gilbert’s mother wasn’t watching, use butter in the pan and whole milk  in the egg mix, thereby creating a richness that the future chef appreciated.

David Gilbert and Christina Narvaiz, line chef at Sustenio.

He watched his father closely and learned to whisk the eggs gently with a fork, not a whisk. He also saw that it was important not to rush the eggs as they cooked. “That is my little secret,” he says. “I believe in slow cooking because it gives the eggs the opportunity to coagulate and the natural proteins to slowly set.  There is nothing worse than dry scrambled eggs.”

But Gilbert’s recipe took a turn in an entirely new direction after he headed to South Carolina for school. One morning, after a forgotten night of drinking, he found himself staggering to the kitchen, trying to step carefully around a handful of co-eds sprawled all over the floor. Once he made it to the kitchen, he tossed a chunk of sliced bacon into the pan and let the fat render slowly. Once the meat had crisped up, he removed the strips and then started to cook the eggs in the leftover fat.

The end result was a hangover cure as effect as San Antonio’s menudo. Though science may disagree, both are so good that you forget the hangover and concentrate on the restorative powers that the flavors of both dishes provide.

The crowd that had gathered at the Pearl open kitchen area hung on Gilbert’s every word and even applauded as he added more milk to his egg mixture and more pork fat to the eggs as they cooked. The end results were delicious, thanks in part to the fact that the pork he used was from South Texas Heritage Pork, which sells its meat at the market.

During the demonstration, Gilbert crumbled up the bacon, not too finely, and returned the pieces to the eggs before serving. He also topped the dish with chopped parsley to add both color and flavor.

Southern Hangover Cure (or Bacon and Scrambled Eggs)

1 pound sliced bacon
12 whole eggs
2 ounces whole milk
1 pinch of black pepper
Room full of co-eds, optional

Heat a large cast-iron skillet on medium-low heat; add the sliced bacon. Break apart the bacon with a whisk (in my case) or, properly, with a pair of stainless steel tongs. Remove bacon to drain excess fat (on a paper towel), once crispy.

Crack one dozen eggs into a bowl, add a splash of milk, whisk gently. Add to bacon fat; slowly stir with a wooden spoon. Sprinkle with black pepper. Watch football the rest of the day and try to figure out what occurred the night before.

Makes 6 servings.

From “Kitchen Vagabond: A Journey Cooking and Eating Beyond the Kitchen” by David Gilbert

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It’s All About Pearl: New Location for Farmers Market and More


Celebrate the opening of Pearl’s newest section on Saturday (Sept. 22). Live music, cooking demos, a photo booth and sales and specials at the newest shops are on the agenda.

Pearl kicks off the day with the Farmers Market at 9 a.m.  Located in their new parking lot in front of the historic brewhouse, the Farmer’s Market offers fresh, local and seasonal products that range from vegetables, fruits, meats, baked goods and value-added products.

“We’re marking the occasion with special treats for families: music from Steven Lee Moya, all natural paletas and a photo booth to encourage family fun,” said Elizabeth Fauerso, chief marketing officer at Pearl.
The celebration continues with a DJ in the Breezeway, cooking demos from CIA talent and a photo booth from 1-3 p.m. Adelante, in their new space, will be serving champagne and chocolate cake all afternoon as they feature their latest in fall fashion including fall sweaters, scarves and statement jewelry.
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A San Antonio staple, Dos Carolinas will now call Pearl home showcasing handmade and custom guayaberas. On Saturday only, they will be offering free monograms for each shirt or dress purchased.  Lee Lee Loves Shoes is also a new addition to the Pearl, and on Saturday,  sample sweet bites from Ayon Bakery.
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Pearl is located at 200 E. Grayson St. in San Antonio, Texas. For more information about events at Pearl please visit their website here.

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Pearl Throws a Party for Its Third Anniversary


Sandy Oaks Olive Orchard has been a long-time feature at the Pearl Farmers Market.

Cora Lamar helps a customer at her produce and flower booth.

As revitalization of the Pearl Brewery began several years ago, the owners of the property, Silver Ventures, knew that a farmers market would be a great way of bringing local people to the site while developing a greater sense of community. Three years ago this weekend, the Pearl Farmers Market began with vendors selling everything from fresh vegetables and meats to olive oil, baked goods, lavender products, and flowers.

The lineup of vendors has grown and changed somewhat in that time. Many of the vendors have become old friends over time — Beaune Farms, Biga on the Banks for their breads, Sandy Oaks Olive Orchards, Al’s Gourmet Nuts, Thunder Heart Bison and Peeler Farms chickens, to name a few — and new ones have been added, including Restaurant Gwendolyn, which offers handmade sausages and bacon. The market has also become more at home in its space at the back of the Pearl Brewery, with hundreds of people milling about and many a dog sniffing out the scene.

On Saturday, the spring harvest after the recent rains brought an abundance of items, including breakfast radishes, kale, arugula, cabbage, onions, spring garlic, fennel, green beans, herbs, leeks, brussels sprouts, new potatoes, beets, varieties of squashes, carrots, cucumbers, shallots, peppers, broccoli, mushrooms and more. Fredericksburg peaches were going quickly, as were blackberries and a few strawberries.

Chef John Brand serves marketgoers a savory treat.

Cora Lamar of Oak Hill Farm drew customers with the vivid lavender-colored artichoke blossoms that she had. She also had a few artichokes with her, but they sold quickly, she said.

Artichoke blossoms

For those who bought an artichoke blossom for the first time, she explained that they should not be placed in water or they’ll rot. Instead, the flowering plant, which is in the same family as the thistle, should be set up without water. As the plant begins to dry, the green leaves should turn brown, but the flower would retain its color, Lamar said.

The morning sun drew a line to the handcrafted ice cream booth, where flavors included Strawberry Basil, Salty Caramel, Orange Lavender, Blackberry Lemon and Peach Pecan Amaretto.

Fennel bulbs

The anniversary celebration also brought out some of the city’s chefs who provided samples of dishes that used ingredients you could find in the market.

.Fresh-picked carrots

Chad Carey of the Monterey was there with his new chef, Coleman Foster, to hand out chicken meatballs with a peach kimchi. John Brand of Las Canarias and Ostra offered braised lamb’s neck, while Ocho chef Jason Garcia served a quinoa salad with seasonal vegetables  and a tamarind vinaigrette.

It’s always fun to stop by Melissa Guerra’s Tienda de Cocina in the neighboring Full Goods building on the brewery campus. In addition to the great kitchen items that the store always features, Guerra was offering a hula hoop demonstration and she was spinning right along to the DJ’s funkadelic sounds.

Customers shop the market for the freshest produce.

 

 

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Light Three Candles for the Pearl Farmers Market This Saturday


The Pearl Farmers Market turns three on Saturday.

The Pearl Farmers Market, 200 E. Grayson St., celebrates its third birthday this weekend in style.

The fun at the Pearl begins Friday evening with the final Spring Echale! featuring performances from Chico Trujillo, Ana Tijoux and Bombasta. Showtime is 7 p.m.

Then, on Saturday, Pearl marks its birthday with tastings from San Antonio chefs, giveaways and live music for the whole family. It’s a great way to get some last-minute gifts for Mother’s Day.

“Pearl Farmers Market, where each vendor is located within 150 miles of San Antonio, has become a major source of food and fun for our community. For three years, we have connected with the people that grow our food, raised awareness of seasonal eating and the struggles of farming, and brought people together with local food at the center,” said Tatum Evans, Pearl Farmers Market Manager . “We are thankful to the farmers who plant, grow, raise and harvest our food and thankful to the thousands of shoppers who attend market on Saturdays.”

“Going into our third year at Pearl Farmers Market is just as exciting as the very first day we opened. We see new customers every market day who become regular shoppers every Saturday. Local restaurants, individuals, visitors, and families have become part of the Pearl Farmers Market community,” said Cora Lamar, president of the Pearl Farmers Market Association and owner of Oak Hill Farm. “We at Pearl Farmers Market enjoy bringing San Antonio the best LOCAL produce, meats, eggs, and value added foods every Saturday of the year.”

Among the chefs who’ll be on hand are Jeff Balfour (Citrus), John Brand (Las Canarias and Ostra), Chad Carey (The Monterey), Jason Dady (Tre Tratorria, Bin 555, Two Bros. BBQ), Mark Weaver (Tre Trattoria Alamo Heights), Matt Hanck (Tre Tratorria Downtown), PJ Edwards (Bin 555), Jeff Foresman (The Westin), Jason Garcia (Ocho), Steven McHugh (Luke) and Rob Yoas (RoMo’s Café).

Additionally, MesAlegre returns with a complete sensory experience for food enthusiasts with a fantastic lunch prepared by La Gloria’s Johnny Hernandez. There is availability for 40 reservations, please call 210-434-4388 for more information or to make reservations for MesAlegre.

Market hours are 9 a.m.-1 p.m.

 

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Original Baja Fish Tacos


The Original Baja Fish Taco

Original Baja Fish Tacos

This recipe involves several steps and a merging of a few recipes before you get the final tacos, but the end result is well worth it. One taste will convince you why these are a Baja California favorite.

Only the Secret White Sauce recipe is slightly different, because chef Eric Nelson doesn’t really want to see the secret in print. But he will give it to you over the phone. So, give him a call at (210) 241-2006 and ask. Your family will thank you for it.

Nelson, corporate executive chef at Zachry, demonstrated this recently at the Pearl Farmers Market.

Herb Garden Mexican Oregano Beer Batter

2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons white sugar
2 eggs
3 tablespoons butter, melted
1 (12-ounce) beer
1/4 cup Mexican oregano
Salt, to taste
Pepper, to taste
Water to thin batter

Mix flour, baking powder and sugar with eggs, melted butter, beer and Mexican oregano. Season with salt and pepper, to taste. Refrigerate for 1 hour. Thin out with water if needed.

Makes 1 quart.

Secret White Sauce

1 cup mayonnaise
1 cup sour cream
Juice of 2 lemons
Salt, to taste
Pepper, to taste

Mix mayonnaise, sour cream and lemon juice. Salt and pepper to taste.

Fire-Roasted Texas-Grown Red Tomato Salsa

4 fire-roasted tomatoes, preferably Texas grown
2 white or yellow onions
4 cloves garlic
3 serrano chiles
1/4 bunch cilantro
2 tablespoons olive oil
Salt, to taste

Rough chop tomatoes, onions, garlic, serranos, cilantro, olive oil and salt, and pulse with hand blender.

Makes 1 quart.

Tacos:
1 quart oil for frying (canola, soybean or peanut) or Fry Daddy
8 ounces mahi mahi or cod, cut into strips 2 ounces each
2 ounces flour seasoned with salt and pepper
8 ounces Herb Garden Mexican Oregano Beer Batter
4 white corn tortillas (use 2 per taco if they are thin)
8 ounces Secret White Sauce
4 ounces Fire Roasted Texas Grown Tomato Salsa
4 ounce green cabbage, shredded like coleslaw
1 lime quartered

Eric Nelson demonstrates how to make fish tacos at the Pearl Farmers Market.

Heat oil in a fryer to 350 degrees.

Dredge mahi mahi in seasoned flour.

Dredge fish in beer batter and fry until golden brown, about 4 minutes. Drain.

Warm corn tortillas in skillet.

To assemble: Place 1 corn tortilla on a plate with 1 piece of fish in center. 2 ounces Secret White Sauce on fish, 1 ounce salsa on top of white sauce, then 1 ounce shredded cabbage.  Squeeze 1 quarter of lime juice on cabbage.

Makes 4 tacos.

From Eric Nelson

 

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WalkerSpeak: Pork and the Kocurek Family Artisanal Charcuterie


With the economy still in the tank and some of us marginally employed, why would we purchase Czech bacon at the price of $7 for a half pound?

First, it’s pork. Second, it’s one of our favorite artisan foods: charcuterie. This is the preparation of pork (mainly, though other meats can be prepared similarly) specialties such as pâtés, rillettes, sausages, and, of course, bacon.

If the product is made by those who adhere to a “slow-food” ethos, it becomes even harder to resist. This was our pleasurable predicament after sampling from the Kocurek Family Artisanal Charcuterie Saturday at the Pearl Farmers Market.

The Kocureks have been selling prepared sandwiches and packaged sausages, bacon and other hand-crafted foods at the Pearl market for some weeks now. Their stated mission is to “preserve the art of traditional charcuterie using local, free-range, hormone-free meat and game, and above all else, the preservation of our happiness in making authentic food with our family.”

Czech bacon, thickly sliced and seasoned with herbs and spices, comes from the Kocurek Family Artisanal Charcuterie in Austin.

Lawrence and Lee Ann Kocurek met at culinary school a decade ago, then moved to New York. Lawrence is an honors graduate from The French Culinary Institute and Lee Ann is a certified sommelier from the American Sommelier Association. They have a young son, born in 2009, who was their inspiration, after careers with top restaurants and wine merchants, to go into business for themselves in Austin.

As Lawrence described it, the bacon is not as salty as American bacon. It is seasoned, however, with a lengthy list of herbs and spices. The flavor was plenty bacon-y, and we didn’t miss all the salt we have become accustomed to. It sizzled nicely in the pan and turned very crisp. It was utterly delicious with scrambled eggs, green chile salsa and hot corn tortillas for breakfast, and in BLTs at lunch.

Later on Sunday, my husband and I pan-broiled the Kocurek’s Saucisse de Toulouse, a half-pound French sausage made with pork, wine, garlic, nutmeg and other seasonings. Served with an herb-scented pilaf of tiny green French lentils seasoned with salt pork and sliced fresh tomatoes, it was a perfect Sunday supper.

John Griffin took home with him his own packages from the Kocurek booth, not being able to resist the Boerewors sausage, a taste of South African-seasoned beef, pork and bacon with red wine, garlic, coriander, nutmeg, allspice, cloves and Worcestershire sauce among the spices. We’ll look forward to the report on that— or, better still, a taste!

To look at a comprehensive product list of the Korcurek family’s charcuterie, a schedule of the farmers markets they visit, and to sign up for their newsletter, click here.

Saucisse de Toulouse, pan-grilled and served with French Lentil Pilaf with Wine.

For the French Lentil Pilaf with Wine recipe that we served with the Saucisse de Toulouse (see below), click here.

Photos by Bonnie Walker


Posted in Featured, NewsComments (4)

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