This Saturday at the South of the James market, little pops of flavor and color were everywhere.
Chef Sam Baker used the bountiful produce at the market this week to create small bites of local flavor, including some familiar combinations as well as some fresh ideas.
The Chef started out with a creative sauce to get people thinking about how to combine the flavors of the season into a cohesive dish. The sweetness of the simmering peach and sweet pepper reduction drew a small crowd early on.
This sauce is made with fresh diced Drumheller’s Orchard peaches, sweet peppers, red wine vinegar and raw honey from Alfredo’s Beehive. The peach and sweet pepper reduction was served over herb seared tuna from Barham Seafood and a slice of Norma’s yellow watermelon with lemon basil.
Pan seared zephyr squash provided a vegetable accompaniment that felt grilled, but without the hassle.
Present at all of the market stalls this week were tomatoes, in every size, shape and color. These tomatoes from the Village Garden are called banana legs tomatoes.
There were so many different varieties of tomatoes at the market that I decided to make them the Veg of the Week. I was excited to share some facts about tomatoes, and absolutely thrilled to use tomato-shaped bullet points on my white board. Sometimes, it’s the little things.
After a brief downpour around 10:00, we started up the small plates again with a melon caprese salad. Pictured here is a summery dish of sliced tomatoes, sliced seasonal melon, and Goats R Us pineapple walnut chevre, topped with fresh lemon basil and the peach sweet pepper reduction.
Tomatoes were certainly abundant, but the Drumheller’s Orchard white and yellow peaches were the true stars of the show this week. In addition to the fresh sweet and tart peaches, the catches of the day from Barham Seafood were prominent. It was very cool to see their soft-shell crabs change color in the pan.
Soft-shell crabs are loved by many, but I’m not personally sold on them. Which is fine since I do not eat seafood anyway. But I can appreciate a nice plating, and the next dish offered a visually intriguing small plate. I could tell from the looks on market goers’ faces when they tasted this one that it was a hit.
Chef Sam served the soft-shell crab, seasoned with cumin and black pepper, over a sliced heirloom tomato, and topped with a slice of pan seared peach, a dollop of pineapple walnut chevre, and some Empress Farm FROG jam. In case you didn’t know, FROG jam contains Fig, Raspberry, Orange and Ginger.
While it rained on and off for the whole market this past weekend, several shoppers stopped by the Chef Demo Tent for free samples and cooking tips. Like the scattered thunderstorms we had that day, the small plates featured in this week’s demo were seasonal, interesting, and sometimes completely unpredictable.
Thank you to Amy’s Garden, Barham Seafood, Cabbage Hill Farm, Drumheller’s Orchard, Empress Farm, Goats R Us, Norma’s Produce, Victory Farms, Village Garden, Walnut Hill Farm Produce, and all of the other featured market vendors for producing this week’s fresh and tasty ingredients.