Ferguson Farmer’s Market…Yes, That Ferguson

Hahn Farms has been a part of the market for many years.

                                      Hahn Farms has been a part of the market for many years.

 

With all of the negative news about the city of Ferguson, Missouri, it is easy to forget how beautiful the city is and how wonderful the people that live there are. Living less than five miles away in the city of Florissant, I have been going to this market for the last several years. I am even working with a couple of colleagues and the market manager to open my own stall in the near future. I hope to sell Filipino food during market hours.

PieCraft offers some amazing baked pies in several sizes. I always buy the bite-sized ones so I can try several at a time.

PieCraft offers some amazing baked pies in several sizes. I always buy the bite-sized ones so I can try several at a time.

 

Hahn Farm, Thies Farm and EarthDance Farm are three of the regular vendors that I visit nearly every Saturday. EarthDance is actually located in the Ferguson city limits. There are also several prepared food and craft vendors at the market every week. The Omelet stand is the earliest non-farmer stand that I can remember.

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Here is a view of the market from New Florissant Road.

Here is a view of the market from New Florissant Road.

So I hope that Missourians and others around the country that have heard nothing but bad news about Ferguson for the past couple of weeks will remember that this is a wonderful community. Come on out if you’re in the area and support the market and the farmers.  

PieCraft sells some great hand pies.

                                                                    PieCraft sells some great hand pies.

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                                               An omelette at the market? Why not?

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Celebrate Cinco de Mayo with Tacos

Image courtesy of foodpeoplewant.com

Image courtesy of foodpeoplewant.com

Unofficially, Cinco de Mayo is a day to celebrate Mexican heritage, including food and drink. (The drink part seems to take more and more precedence every year, especially Mexican beer and Margaritas.) Many Americans incorrectly think the Fifth of May commemorates the Mexican Independence Day, which is actually September 16.  May 5 commemorates the Mexican army’s victory over France at the battle of Puebla in 1862 during the Franco-Mexican War. A very insignificant event in a long war that has led to annual celebrations throughout the US and some parts of Mexico.

Despite the naivete about the holiday, it is still fun and educational to some to look to Mexico for culinary inspiration. Despite the variety of foods and cooking styles prevalent throughout the country, perhaps no single dish says Mexican like the simple, ubiquitous taco.

Tacos, indigenous to pre-European settled regions of Mexico, were originally made of corn, or maiz, and often included the same fillings used today, particularly various spiced meats or fish. Dating back to the 18th century, and originally called Tortillas de Maiz, they were re-named taco by Spanish settlers. The word taco refers to the charges (paper wrapped around gunpowder) that miners used during this period. Apparently, the original tacos favored these charges.

Many traditional tacos contained ingredients that we typically do not eat in the US, including tripe (beef and pork), chorizo, beef brains, tongue, cheeks, lips and eyes, and fried pig’s esophagus. Sounds good, huh?

Tacos today are more designed for modern tastes. Ground beef and/or steak as well as chicken are often used as filler, along with various cheeses, salsa, sour cream and guacamole. Fresh avocado, cilantro, limes and radishes are also a traditional topping for tacos that can be used today. Many tacos are also served on flour tortillas, as well as corn.

Here is one of my favorite taco recipes that I made recently:

Tacos de Chorizo y Camarones or Chorizo and Shrimp Tacos

Heat 2 Tbsp. olive oil over medium heat in large skillet. Add one lb. fresh, crumbled chorizo. Cook until browned, about 4 minutes. Add 1 minced small red onion, 1 minced garlic clove and a pinch of ground cumin. Cook, while stirring, until the onion is softened. Add a 1/2 lb. of chopped, shelled shrimp and 2 Tbsp. of Mexican Lager (I used Corona). Cook, stirring, until the Shrimp is cooked through. Stir in the juice from 2 limes, season with sea salt and fresh black pepper and serve with warmed corn tortillas, avocado, cilantro, sour cream and lime wedges. 

And beer 🙂 

 

The makings of Chorizo and Shrimp Tacos.

The makings of Chorizo and Shrimp Tacos.