Subj : Farmer's Markets
To   : Ruth Haffly
From : Dave Drum
Date : Fri Jan 19 2024 06:53:00

-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Where my town's farmer's market is located (downtown) it's easier
 DD> to park away from the center of the city and ride the bus. I have a

 RH> Our local one is downtown in the older part of Wake Forest, currently a
 RH> block or so from the town hall. It's been several places since we moved
 RH> local musician or small ensemble so we have music to shop by. (G)

 DD> We also have to the north of town Seaney Farms, who have a huge truck
 DD> garden and a greenhouse-like farmstand set up in Sherman, IL at the
 DD> intersection of Business I-55 and Andrew Road. Also Jefferies Orchard
 DD> which offer U-Pick as well as pick-it-for-you fruits and vegetables.

 RH> Sounds like places to become a regular customer at.

I use Suttill's more than the others if only to poke a finger in the
eye of the officious twits who don't understand "grandfathered in" for
the reason thatb there's an active, working farm within the city limnits.

 DD> I've never made this - but I've had it served to me. Quite nice.

 DD>       Title: Galloping Horses (Thai Appetizer)
 DD>  Categories: Oriental, Pork, Nuts, Chilies, Fruits
 DD>       Yield: 9 Servings

 RH> Looks like something I'd try, never seen it that I can recall on a Thai
 RH> menu or at an Asian pot luck.

I can only get it at Magic Kitchen - which was the first Thai restaurant
in town. They serve very authentic Thai food. Including Thai heat levels
unless one chickens out and orders "mild".

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tom Yum Moo *
 Categories: Oriental, Soups, Pork, Herbs, Chilies
      Yield: 6 Servings
 
      2 lb Pork; in convenient spoon
           - sized pieces
      2    Stalks lemon grass; bruised
      2    "Kaffir" lime leaves; use
           - lime zest if you can't get
           - it
      2    Coriander [cilantro] plants;
           - chopped.
     15    Prik ki nu(birdseye chilies)
           - thin sliced
      2    (to 5) dried red chilies
           Juice of 3 or 4 limes
      3 tb Sliced bamboo or coconut
           - shoots
      3 tb Fish sauce
      2 tb Chilies in oil; nam prik pao
           - bottled-or use recipe that
           - follows
 
  The fresh chilies should be bruised in a mortar and
  pestle. The dried chilies should be heated first, then
  crumbled into the fresh chilies. Beat the lemon grass with
  the grinder of the mortar and pestle (it's called a 'sa'
  in Thai, I'm never sure whether it is the mortar or the
  pestle in English...) or the back of a cleaver.
  
  Heat about 3 cups of water to boiling point, add all the
  ingredients, and stir constantly until cooked (it doesn't
  take long for mushrooms, longer for chicken or shrimp, and
  longest for beef).
  
  VARIATIONS: use three cups of thin coconut milk instead of
  water, the result is tom kha, rather than tom yum.
  
  * Tom Yum can be made with a number of ingredients. The
  version given here is for a simple tom yum moo (pork
  soup), but it can also be tom yum kai (chicken), tom yum
  het (mushroom), tom yum neua (beef), or tom yum khoong
  (shrimp), by simply substituting the pork for another
  flavour ingredient. You can also mix and match to suit
  yourself...
  
  Recipe by: Muoi Khuntilanont (a professional chef)
  
  From: Colonel Ian Khuntilanont-Philpott
  
  RECIPE FROM: http://www.chetbacon..com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nam Prik Pao (Colonel)
 Categories: Oriental, Sauces, Chilies, Herbs, Seafood
      Yield: 1 Cup
 
      4 tb Oil
      3 tb Chopped garlic
      3 tb Chopped shallots
      3 tb Coarse chopped dried red
           - chilies
      1 tb Fermented shrimp paste
      1 tb Fish sauce
      2 ts Sugar
 
  HEAT THE OIL: add the garlic and shallots and fry briefly,
  remove from the oil and set aside. Add the chilies and fry
  until they start to change colour, then remove them and
  set them aside.
  
  In a mortar and pestle pound the shrimp paste, add the
  chilies, garlic and shallots, blending each in before
  adding the next. Then over low heat return all the
  ingredients to the oil, and fold into a uniform paste.
  
  The resulting thick, slightly oily red/black sauce will
  keep almost indefinitely. If you wish you can add more
  fish sauce and/or sugar to get the flavour you want.
  
  Recipe by: Muoi Khuntilanont (a professional chef)
  
  From: Colonel Ian Khuntilanont-Philpott
  
  RECIPE FROM: http://www.chetbacon..com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
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