Posts Tagged ‘Summer Farmers Market’

Some of Birmingham’s favorite things are right here in Pepper Place

Wednesday, September 7th, 2011

This month’s issue of Birmingham Magazine is all about Birmingham-residents’ favorite places,events,and entertainment. We were excited to see that some of those favorites included things you find hereat Pepper Place. This is what Birmingham Magazine had to say about the places and events you voted as your favorite in Birmingham:

Birmingham Favorite Farmers Market: Pepper Place Farmers Market

“Even those who aren’t naturally early risers know that Pepper Place is where locals go on Saturday mornings. Pepper Place is the largest farmers market in town and runs from April to December from 7 a.m. to noon. With produce, breads, pastries, coffee, flowers and crafts from local vendors, it’s a locavore’s dream.”

Birmingham’s Favorite Jazz Venue: Ona’s Music Room

“Jazz plays an important role in Birmingham’s history, and Ona’s keeps the music alive today. Exposed beams and brick walls offer listeners an intimate atmosphere as they enjoy the music and the signature cocktail Ona Monster. Owner Ona Watson is a member of the Alabama Jazz Hall of Fame, and visitors can admire photographs of other past and present musicians on the walls as their heads are filled with the enticing sounds of the saxophone.”

Terrific New Theater won Runner-up for Best Theatre Company.

Tell us what are your favorite things about Birmingham and Pepper Place.

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Farmers Market Recipe of the Week: Poached Salmon Tomato Broth for Six

Thursday, August 25th, 2011
State fruit - Tomato

Image via Wikipedia

“Until I discovered cooking, I was never really interested in anything.”

-Julie Child

It feels like a quote kind of day, so we found one by Julia Child. The more I read, the more in love with cooking I became. If you have any quotes about cooking, please post them in the comments.

Let’s get straight to the recipe, courtesy Chef Franklin Biggs.

Poached Salmon in Tomato Broth:

3 lb. Salmon fillet, cut into 5 ounce portions about 1 inch thick

6 potatoes, peeled

1 cup pesto

Olive oil

To taste salt and pepper

1 onions, chopped

3 TB roasted garlic

8 roma tomatoes, chopped

1 cup white wine

1/4 cup fresh basil

As needed salt and pepper

Boil the potatoes in water, cool. Whip in the mixer with pesto and olive oil to obtain a good texture. Season to taste and keep warm.

Saute the onion, garlic and tomatoes and add the white wine. Add 3 cups water and simmer for 10 minutes. Season the fish, and add to the broth. Poach for 10 minutes. Remove the fish and reserve. Bring the broth to a boil, strain and season to taste. Just before serving add the fresh basil and a little roasted garlic.

Serve the fish in a shallow bowl on top of the mashed potatoes surrounded with the tomato broth.

We have one more quote from Julie Child: “Bon a petiet.”


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Farmer’s Market Recipe of the Week: Ratatouille, Southern Style

Friday, August 5th, 2011

Each week, in preparation for the Farmer’s Market, we highlight a recipe that includes ingredients that you can expect to find that Saturday. This week, we chose this recipe by Chef Franklin Biggs. It’s a Southern take on a French classic.

We’d love to hear how your dish turns out in the comments. For this and other recipes, you can sign-up for our weekly newsletter by going to www.PepperPlaceMarket.com.

Ratatouille, Southern Style

1/2 cup olive oil

2 cups onions, diced

1 cup zucchini, diced

1 cup yellow squash, diced

1 cup eggplant, peeled and diced

2 cups fresh tomatoes, peeled and diced

½ cup garlic, browned (or roasted), chopped

2 cups fresh lady peas (or black eyed peas), cooked

2 cups sweet corn, stripped from cobs (roasting optional)

½ cup parsley, chopped

1 cup fresh basil, chopped just before use

to taste salt, pepper, balsamic vinegar

Cook peas and reserve.

Saute onion in part of the olive oil until soft. Remove from saute pan and add to large pot.

Saute separately, in succession, zucchini, squash, eggplant, tomatoes, adding each to large pot.

Add garlic, cooked peas, corn and parsley to large pot and stir together.

Add water, if necessary, to keep from sticking.

Simmer for ½ hour, stirring occasionally or cook partially covered in oven for 1 hour.

Season to taste.

Serve by itself as a side dish, as part of the following Tortilla Samfaina, or as a base for fish or pork.

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Brown and Green | Cutting Boards Never Looked So Good

Friday, July 2nd, 2010

If you’ve ever been down to the Saturday Summer Farmer’s Market at Pepper Place, then you understand the magic that exists there. Hundreds of farmers and local craftsmen gather once a week to peddle their wares for all to see. There are fresh veggies, hand crafted knickknacks, and a plethora of random items available for purchase.

Earlier this week, I had the good fortune of a sit down with Justin Brown and Brian Green, the two guys behind a newly formed company, named interestingly enough, Brown and Green. Brown and Green is a product and furniture design company, which is the culmination of two architectural minds focusing their love for cooking, eating, drinking and design into the products they create. Their current offering at the Market consists of elegant hand made end grain cutting boards, but will eventually feature a full line of hand made furniture and kitchen accessories.

You’ve got to actually lay your hands on these cutting boards to truly appreciate them. Only after you pick one up can you fully appreciate the amount of thought and expert craftsmanship that has been dedicated to each piece. Brian & Justin go out of their way to select only the best local hard woods for use in these boards, and let me tell you, their meticulous selection process has made all the difference.

The product they’ve created will last a lifetime. These cutting boards will be the item in your kitchen that your children and grandchildren always remember, much like that well seasoned corn bread pan my grandmother has been using for ages.  Unlike a large number of cutting boards, these cutting boards are “end grain” which means the board is “self healing’, easy on your cutlery, and naturally resistant of bacteria growth. Boards like these have been trusted by chefs, butchers, and household cooks for centuries.

If you find yourself with a little bit of spare time this on a Saturday morning, come down to the Pepper Place Farmers market and meet the men behind Brown and Green. As you talk to them, you’ll notice the same thing I noticed: these guys are crazy about the product they’ve created and they love what they do. If you feel so inclined, you could walk away with your very own Brown and Green cutting board. Their boards are priced between $50 and $250 for the pieces they have on display, however, they’re also game to create custom sizes and even whole counter tops! Even if you’re just in the browsing mood come check out what they have to offer. Like I said, you’ve got to put your hands on these things to see what I mean.

We’ll see you at the market!

Justin Brown and Brian Green are old college buddies who, through a stroke of good luck, now have the chance to work together. They both graduated from the University of Tennessee with degrees in Architecture and Design. They’ve worked all over the country, but they both agree, “there’s no where like the South”.

-AS