Come on out to the Farmer's Market

The Fredericksburg Farmer's Market is one of my favorite little markets of all time.  I actually sold cupcakes there years ago and it was a ton of fun but a LOT of hard work so I understand what it is like for all of those vendors out there...loading, unloading, pricing...let's just say it takes a lot longer than it looks.  But anywho, this year the market is full of great vendors.  Local handmade goat's milk chesses, fresh fish from the gulf, grass-fed local beef, pasture raised chickens, fresh eggs, organic produce of all different kinds (2 weeks ago I bought garlic scapes, icicle radish, artichokes, beets, and purplette onions), and much more.  You can get yourself homemade pizza made by master baker Josh Rymer, a free bite from the chefs corner featuring a new chef each week, homemade seasonal soup (using produce from the market) made by the HCM Hospital (yes, our hospital makes great food!), lamb sliders or fish tacos and much more!  It's such a blast!  Come on out from 4-7 to Marketplatz to support our market!

And while you are at it follow @FBGFARMERSMARKET on Instagram...I'm the curator for it and would love to share more about our market with you!

Caramelized Salmon and Pickled Cucumbers

Go together like peas and carrots believe it or not.  I decided that I wanted to try a new way to do salmon...I am always sticking it in the oven with some coconut oil or olive oil on top along with some seasoning.  I found a recipe on Pinterest that gave me the starting point for my caramelized salmon recipe that I gave a little extra pizzaz and the cucumber part...well it just came to me...and seems a little strange...but is delicioso!!

CARAMELIZED SALMON

1/2 cup of sugar 

2 1/2 tablespoons of salt ( I like to use Himalayan pink salt )

fresh cracked pepper

1 tbs paprika

1 LB of salmon

olive oil

Hawaiian black salt (to sprinkle on top at the end)

Preheat broiler to low.  Mix together the sugar, salt, pepper, and paprika (set aside 2 tablespoons for the cucumbers).  Heat oil in skillet at medium heat.  Generously coat top of salmon with sugar mixture.  Place salmon in skillet skin side down.  Cook for 5-7 minutes depending on thickness. Flip salmon and cook for two minutes.  If the sugar burns at all...scrape the burnt parts off.  Flip salmon back to skin side down, add a bit more of the rub, and put in the broiler set at low for 2-4 minutes depending on thickness of the salmon.  Remove from oven.

PICKLED CUCUMBERS

1 cucumber

1 cup red wine vinegar

1-2 tablespoons of sugar mixture from above

1 tablespoon of fresh or dried dill

Chop cucumbers.  Mix vinegar, sugar mixture, and dill.  Put cumbers in the vinegar mixture and let sit in the fridge for a bit.  If its 10 minutes that's great...if its 30 that's great too:)

FINISHING THE DISH

1 avocado 

some pinches of Hawaiian black salt (if you don't have any...don't worry just use some plain ol sea salt)

Cut avocado into big chunks, place salmon and pickled cucumbers on top, and sprinkle with the black salt.  ENJOY!

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Yes, There is Homemade Ramen in Fred

At the Bobo's house.

Meet Tim and Lara Bobo...hardworking, loving individuals who can whip up an unforgettable meal.  This duo...they are like peanut butter and jelly...they really really really compliment each other.  Tim is the chef...for this meal he started the broth 12 hours before it hit our lips and the meat that he slowly cooked to perfection was started the day before to ensure the most succulent pork you have ever tasted. Lara is the designer...she creates the feel and the look of the meal...she ensures that you enjoy the meal with your eyes before you taste what lovely flavors it has to offer.  Put these two talents together and whala you have the most delightful meal imaginable in front of you.  

So a little about the ethnic food in Fred..yes there are a couple of spots in Fred where you can enjoy a bit that hard to find cuisine.  Ginger and Spice offers some pretty good Thai curry dishes and Panda serves tasty Chinese vittles but to get something that really hits the spot...you must go to the Bobos.  

On the menu tonight:

Bubbly Ginger Lemon Tea 

Homemade Pork Buns with hoisin, radish, and cilantro

Homemade Ramen

     (Tim used a recipe from one of he and Lara's favorite restaurants, Momofuko)

Homemade Mochi filled with chocolate ice cream (on top of a homemade mousse)

Did I say homemade enough...because I want to emphasize the awesomeness of how everything was made from scratch...a lost art...something that these days we don't devote our time to.  And yes, perhaps we are too busy to cook from scratch all of the time BUT there is something so special about eating something that someone worked so very hard on...that someone mixed and baked and cooked and roasted for your enjoyment.  Thank you Bobo's for hands down my best ethnic cuisine experience in Fredericksburg of all time!  The depth of flavor in that broth has jaded me forever...I will never be able to make a broth as delightfully tasty as that!  

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