Produce Club Makes its TV Debut!

We made our TV debut today talking about the Produce Club and whipping up some delicious Farm Stand Shrimp and Grits on Fox 10 News. You can watch the video below... we ain't no Paula Dean but it turned out pretty well! Thanks for all the folks who tuned in!

Farm Stand Shrimp & Grits: fox10tv.com

High School Art Show at the Market

Fairhope High School's eleventh and twelfth graders from the International Baccalaureate Program have brought their art work to the Windmill! More than thirty works form these budding artists and scholars are displayed on the Market's south side wall. The project was coordinated by Seniors Emily Gabel and Katy Irvin. Come check them out now through November 21, 2011 during regular Market hours.

Below are photographs of just a few of the exciting works of art to whet your appetite for lots more!

"Victorian" by Jessica Turbull

"Night Ponder" by Jordan Schwartz

untitled, unsigned

"Spunky" by Evelyn Macdonald

"Puppy Love" by Jenny Bishop

untitled by Courtney Lee

"Lil Wayne" by Morgan Grace

Baldwin to Beijing- Windmill market Vendors Featured in Press Register

Monday's Press Register featured a wonderful article on Marty and Rex Leatherbury, importers extraordinaire and Windmill Market permanent vendors! Marty and Rex source beautiful antiques, each with a fascinating story that the Leatherburys are happy to relate any time you stop by their booth or their expansive store/warehouse space on HWY 98 in Fairhope.

Read the story behind their gorgeous antiques and jewelry on display as you enter the market- article copied below. 

Baldwin to Beijing: Leatherburys label themselves a 'nation of two'

by Roy Hoffman, Mobile Press Register, Monday, November 7, 2011

http://blog.al.com/live/2011/11/in_china_fairhope_couple_marty.html

BEIJING, CHINA -- For Marty and Rex Leatherbury, China feels like a second home.

The Leatherburys lived in China from 2003 until the 2008 Beijing Olympics and have returned regularly since to buy jewelry, furniture and art objects for their Asian import shop in Fairhope, M-Art Imports.

Radish Recipe Ideas

Radishes are an ever-present addition to salads and slaws, but usually thinly sliced and in small quantities. Radishes never seem to be the center of attention! We just got a delivery of some gorgeous, locally-grown radishes (pictured above in our cooler) that deserve to be the main attraction on the plate, and we wanted to share a few recipe ideas to help you get going!

Thanks to Timo Perez, the Baldwin County farmer who grew these beauties for us!

Roasted Radishes with Brown Butter, Lemon, and Radish Tops

Bon Appétit  | April 2011

by Tasha de Serio

Brief high-heat roasting mellows a radish's peppery flavor and turns it into a whole new root vegetable. Using the green radish tops adds color and amps up the radish flavor. Be sure to rinse the green tops thoroughly before using them. This would be a great side dish for roasted pork loin or leg of lamb.

2 bunches medium radishes (such as red, pink, and purple; about 20)

1 1/2 tablespoons olive oil

Coarse kosher salt

2 tablespoons (1/4 stick) unsalted butter

1 teaspoon fresh lemon juice

Preheat oven to 450°F. Brush large heavy-duty rimmed baking sheet with olive oil. Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt. Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

Radishes with Butter and Salt

2004, Barefoot in Paris, All Rights Reserved

2 bunches radishes with the tops intact

Sea salt

Good salted butter or Herbed Butter, recipe follows

1 French baguette, sliced diagonally, and lightly toasted

Arrange the radishes on a bed of sea salt. Spread the butter on slices of toasted bread and arrange artfully on a platter. Serve at room temperature.

Herbed Butter:

1/4 pound unsalted butter, at room temperature

1 1/2 teaspoons minced scallions

1 1/2 teaspoons minced fresh dill

1 1/2 teaspoons minced fresh parsley leaves

1/2 teaspoon freshly squeezed lemon juice

1/2 teaspoon kosher salt

Pinch freshly ground black pepper

Combine all the ingredients in the bowl of an electric mixer fitted with the paddle attachment on low speed until combined. Do not whip.

Orange, Radish, and Mint Salad

2006, Ellie Krieger, All Rights Reserved

4 navel oranges

1/2 red onion, thinly sliced

8 radishes, halved and thinly sliced

1/4 cup fresh mint leaves, torn

2 tablespoons olive oil

1/4 teaspoon salt

Freshly ground black pepper

Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.

In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

 And a recipe we featured to our Produce Club back in the Spring that we wanted to share again!

Mediterranean Farro Salad

Farro, an ancient grain, is available in Italian groceries, health-food stores and most well-stocked markets. If you cannot find farro, you can use bulgur instead. Place 1 cup bulgur in a large heatproof bowl and pour in 2 cups boiling water. Let stand for 30 minutes, then fluff with a fork.

1 cup farro

Juice of 2 lemons

1/4 tsp. salt

Freshly ground pepper, to taste

1/4 cup olive oil

8 radishes, thinly sliced

1/2 English (hothouse) cucumber, peeled,

  halved lengthwise and thinly sliced

1/3 cup loosely packed fresh mint leaves,

  finely chopped

6 oz. baby spinach

5 oz. feta cheese, crumbled

In a saucepan over high heat, combine the farro and 2 cups water and bring to a boil. Reduce the heat to low, cover and simmer until the grains are plump and tender to the bite, about 30 minutes. Remove from the heat, uncover and let cool slightly. (The farro can be prepared up to 1 day in advance and stored in the refrigerator.)

Meanwhile, in a large bowl, whisk together the lemon juice, salt and a pinch of pepper. Gradually whisk in the olive oil until smooth. 

Add the radishes, cucumber, mint and farro to the vinaigrette and toss to coat evenly. Gently toss in the spinach and feta and serve. Serves 4

Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).

Recipe Files

This week's recipes for the Produce Club include the following:

Yellow Squash and Bell Pepper Torte

Pressed Chicken with Yellow Squash and Tomatoes

Sweet Potato and Turnip Gratin

Thai Green Curry Shrimp

Grilled Shrimp and Summer Squash

Persimmon, Fennel and Almond Couscous