Farmer’s Market Favorite: Field Peas, Rice and Tomatoes!

Field Peas, Rice and Tomatoes

Looks delicious, right? The Charleston Farmer’s Market (CFM) is off and running… and it couldn’t be better! Fabulous fruits, veggies, crafts, art, and all kinds of treats for both humans and our four legged friends. We try to get there early because it gets crazy busy which is fabulous! I remember back in 2008 the CFM was ranked 5th Best Farmer’s Market in the Country! CFM has also been named the Top Outdoor Event by the Charleston City Paper readers for the last four years in a row! This year will be no exception!

We headed there last Saturday and stocked up… gorgeous, juicy tomatoes, crisp radishes and these fabulous field peas… What a treat to eat something so fresh and wonderful! I simply browned 2 pieces of bacon (I bought 2 pieces of bacon from EarthFare – best ever!), cut up an onion and threw that in, once it was translucent, I added the rinsed and drained  field peas, covered them with water, brought to a boil and left the cover partially on… Then I started a pot of rice, and by the time the rice was finished dinner was ready! OH! Everything was so delicious!

Here’s a blip about the Charleston Farmer’s Market from their website:

CHARLESTON FARMERS MARKET

Regular CFM Hours
April 13 – December 21, 2013
Saturdays 8:00am – 2:00pm

Select Sundays:
Piccolo Spoleto Festival Hours 9:00am-3:00pm
May 26, June 2 & 9

Holiday Magic Hours 9:00am-3:00pm
December 1, 8, & 15

Location:
Marion Square
King & Calhoun Streets
Admission: FREE

Founded by Mayor Joe Riley in 1989, and the Clemson University Cooperative Extension Service, the Charleston Farmers Market is produced by the City of Charleston Office of Cultural Affairs, in cooperation with the City of Charleston Parks Department.  Over the years, the Charleston Farmers Market has received numerous awards: in 2005, the Charleston Farmers Market newly revitalized and relocated back in the renovated Marion Square, received the Three Sisters Award from the Charleston Save the City Committee; in 2008, the Market was ranked by Travel and Leisure magazine as one of the top 10 best Farmers Markets in the nation; and in the Charleston City Paper reader’s poll, “Best Of,” the Charleston Farmers Market was named Best Outdoor Event in 2009, 2010, 2011 & 2012!

Now, permanently located in Marion Square, the heart of historic downtown Charleston, S.C., the CFM is open each Saturday, from April to December, 8 a.m. to 2 p.m. with select Sundays During the Piccolo Spoleto Festival and Holiday Magic. The CFM is dedicated to the support the advocacy of Lowcountry farmers and growers. We offer a variety of local produce, plants, herbs and cut flowers as well as breakfast and lunch Vendors, live entertainment and an assortment of juried arts and crafts from local artisans. Attracting citizens and visitors alike, the CFM is the community connection every Saturday morning from April through December, bringing together people from all parts of the Lowcountry and beyond.

Catch you back here tomorrow!

Fabulous Recipe: Lime Shrimp with Coconut Rice! Quick, easy and delicious!

LimeShrimpCoconutRice WmSonoma

{Image}

Williams-Sonoma has a fabulous recipe. It’s quick, easy and comforting. The way the flavor of the coconut milk gives the rice just a faint taste and makes it nice and creamy is just so comforting! The shrimp cooked in a little butter with lime zest, juice and green onions is perfection. Click HERE for the link to the original Williams-Sonoma recipe that you can print.

Below is my version. I cooked the full amount of rice, and made half the shrimp portion, since there are only two of us. The first time I made it there wasn’t much of a lime taste. The second time I upped the zest and lime juice and it was perfect! If I was making this for four people I would double the lime zest and juice and serve with a big tossed salad, some nice hot bread and olive oil!

MY VERSION OF LIME SHRIMP WITH COCONUT RICE – Serves 2 (Click HERE to view/print my version of the recipe):

Ingredients...

The ingredients… butter, white rice, water, coconut milk, lime, garlic, shrimp, green onions

(Note: I did not use cilantro… you either like it or it tastes like dish soap. I taste JOY dish soap. Pthewy!)

The rice

THE RICE

Start by melting 1 tablespoon of butter in a saucepan over medium heat. Add 1 cup of rice and cook, stirring constantly, until well coated with butter (about 1 minute).

adding the coconut milk/water combo

Then stir in 1 1/2 cups coconut milk and 1 cup of water. Bring to a boil, reduce the heat to low and cover. Cook until liquid is absorbed and the rice is tender (about 20 minutes).

THE SHRIMP

get ingredients ready...

I get the ingredients ready to use. Grate or mince the garlic, chop the green onions, zest and juice the lime, rinse and dry the shrimp and then proceed as follows:

While the rice cooks, grate the zest of one small lime and squeeze the juice from that same lime. About 5 minutes before the rice is ready, in a large fry pan over medium heat, melt 2 tablespoons of butter.

adding the lime zest, juice and garlic

Add the garlic and lime (zest and  juice from 1 lime) and stir until the mixture is bubbly.

add shrimp and green onion

Add the 1/2 pound peeled, deveined shrimp (more or less to taste) and the 4 chopped green onions (white and green). Saute until the shrimp are just opaque and cooked through, about 3 minutes (do not overcook). Stir in half of the cilantro if using.

FINISH THE RICE

Fluff the rice and gently stir in the remaining cilantro (if using). There are four servings of rice, which you can use to heat up for a quick side dish. Spoon some rice onto a pretty plate and top with shrimp mixture.

Serves 2.

Wait. Until. You. Taste. It! See how quick and easy it is? The main portion is cooked in 5 minutes, right before the rice is ready! Woohoo, love that!

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

Catch you back here tomorrow!