I was fortunate enough to be invited by Jessi at the Four States Farmers Market to give a demonstration this Saturday, August 6th. The Market is hosting a Tomato Tasting event that day. Ever see those crazy colored, oddly shaped tomatoes on the vendors' tables? Many are heirloom varieties. Well, here's your opportunity to try them out.
I've been working on a few projects in the kitchen, this past week, and want to give you a little teaser in the form of a couple of vague pictures! Keep an eye out for posts about the completed projects!
While you are here visiting the blog, you will notice something... there are no ads. That means that I make zero money from the blog, itself. However there are costs to having the blog. I tried thinking of a good idea to raise some funds to help with blog hosting and maintenance.
I thought perhaps some of you would be interested in helping support the blog by purchasing a t-shirt. They are logo shirts, like the one pictured above, with the blog web address across the shoulder blades on the back. They only cost $20. The material is a nice soft, comfortable cotton, and the vintage green color really makes the shirts stylish.
I truly appreciate everyone who has already ordered a shirt. Please contact me to order your own Frank About Food logo shirt, today!
I recently had an idea that I thought could be informative, educational, and entertaining: a series of blog posts throughout the spring and summer season on getting to know some of the farmers that sell at local farmers markets. I had a magnificently creative title for the series: "Know Your Farmer" Huh? Yeah? Pretty original, eh?
Well, the title may be something that needs some work.
The posts will highlight who the farmers are, what they grow/raise, and even some insight into the farming practices they utilize in their business. This series will obvious cater mostly to the Joplin area followers of the blog, but I would hope the posts will contain information that everyone would like to read.
This is a work in progress and planning, so stay tuned!
If you're a serious food geek like I am, you've got to cook according to the holidays. And of course, St. Patrick's Day is upon us. Not sure what you want to prepare? Not sure where all to find the different recipes for everything?
Well, look no further! I have you covered; from corned beef to lamb stew, Scotch eggs to soda bread, and even a decadent dessert to wow your friends and family.
A friend of mine, Matt, has been wanting me to teach him how I prepare sushi rice. He enjoys sushi, and already rolls his own; he just had issues with his rice game. In order to step it up, I invited him to come to town and we would work together on some. Seemed like an appropriate time to host a sushi party!
Happy Mardi Gras, or Fat Tuesday, everyone! I hope you take time to do something to celebrate this day of indulgence. Our typical food celebration includes some Louisiana beer with some shrimp po' boys, dirty rice, beans, and fried okra. Sometimes some homemade hushpuppies tossed in for good measure. You can check out some photos from past celebrations at my house, including a traditional King's Cake, complete with baby inside, beautifully decorated by my wife!
Let me know what you are doing to celebrate; tell me all about your food adventures, today!
I love a good wrap... you know, some N.W.A... maybe some Eazy E... Public Enemy... old school RUN-DMC... Beastie Boys... Oh, wait... I said Wrap, didn't I? Hmph. When planning for my February demonstration at the Webb City Farmers Market, I inquired about what Market Master Eileen Nichols would be expecting on the vendor tables. When she mentioned a large haul of hydroponic butter and bibb lettuces coming in from Braker Farms and 417 Produce, my mind went to some kind of wrap. Don't get me wrong; I do love those lettuces in a delicious, fresh salad, but I really wanted to frame them in a different light. And to be honest, I have been looking for a demo dish that would allow me to do some sautéing right at my table with strong aromas of garlic... onions... well, you get the idea.