This past weekend my friend Eric and I decided to go on an adventure -- to Coppell Farmer's Market! I Can't Believe It's Not Butter helped me host a farm to table lunch. The mission was to choose a local farmer's market, find some wonderful fresh produce then go home and make a meal using ICBINB products and farm fresh produce. Originally I had a pretty strong group going but then the morning of (we had to leave at 9am) the group quickly dwindled down to one. YES, one. In amidst of questioning my popularity, Eric arrived at my place and I had to think fast. So I knocked him out with a frying pan, tied him up and threw him in my car -- GOTCHYA, there's no escaping now!
Okay so maybe that's not how it happened exactly but don't worry, no one got hurt.
The two of us ventured out to Coppell,TX and found the wonderful farmer's market. Though the market was relatively small compared to the Dallas Farmer's Market, I really enjoyed a lot of the vendors here. The entire shopping experience was less daunting, with about 25-30 tents compared to the 100s at the DFM. They had all your neccesities -- fruits, vegetables, grass-fed meats, honey and jams, fresh herbs, fresh breads and my favorite...a sorbet stand. But I'll get to that later.
There was a wonderful bread stand from Village Baking Co. -- by the time I got there it was slim pickins so I figured the bread must be good. We chose the last Jalapeno Cheddar Loaf, because the cute guy selling the bread said it was his favorite -- what can I say, I'm a sucker for blonde hair and blue eyes AND JALAPENOS AND CHEDDAR! I warmed it up in the oven when I got home -- it was quite delicious with melted pockets of cheddar cheese and jalapeno slices scattered in every bite. It was money for sure.
OKAY now this was my favorite stand by far. The folks at Savoy Sorbet are magical -- they make these sorbets that are not only all natural but they are freaking DELICIOUS. They call it "like catnip for humans!" because it'd probably be inapproriate to write "like crack for humans!" because that's how addicting it was. I wanted to buy the entire truck of sorbets and bury my face in it -- but apparently that's un-lady like. I tried the lavender which was bright yet floral but it didn't taste like soap (which I thought it would) it was truly the most elegant sorbet I've ever tasted. But my favorite by far had to be the Chamomile Orange, which tasted like sunshine rainbows and hugs. Don't believe me? Try it out yourself. With the sweltering heat that day, there couldn't have been a better tasting remedy.
We picked up the last of the summer squash -- zucchini and yellow squash, sweet yellow corn and a couple pounds of tasty grass fed ground beef and lamb sausage for our lunch menu. We also swiped up some fresh SPICY salsa and corn tortillas and a watermelon (that turned out to be a dud).
I kept the corn simple -- after Eric cleaned and husked the corn, I just threw them in a pot of boiling water for 3-4 minutes and served them as-is. That's the beauty of fresh produce, you don't have to do much to it to get great flavors. We used some ICBINB spray and sprinkled some seasoning salt ontop -- you can opt for lemon-pepper, cajun seasoning, or just plain salt and pepper. I gave mine a dash of cayenne, cuz everyone can use a kick every once in awhile :)
For the veggies I diced the zucchini and yellow squash in to 1" pieces and blanched them with some french green beans. In a medium sauce pan I sauteed some minced garlic and shallot along with some salt and pepper with some ICBINB spray and tossed the veggies in the mixture. Again, very simple to do and the veggies tasted fresh and crunchy -- I love blanching my vegetables for that very reason -- my heart always hurts a little when I taste overcooked mushy vegetables. You are not only losing a lot of nutritional value that way but the beautiful natural flavors go away too!
Ah, last but not least! Our 1/2 lb grass fed beef burgers. I bought Hawaiian hamburger buns (YES THEY MAKE THOSE!!) and the sweetness of the bread really complimented the earthiness and savory flavors of the beef. I seasoned the patties with some cayenne and some coarse kosher salt and freshly ground black pepper. When making the patties, if you poke a hole through the center (like a meat donut) it helps it cook faster. I cooked the patties similar to the way I'd cook a steak --preheat your oven to 400F, heat up your skillet at medium-high heat and add your butter (I used ICBINB spray in this case). Once the butter is bubbling sear your meat patties, about 3 minutes on each side at medium-high heat and finish the rest of the way in the oven (about 4-5 minutes) you can use a meat thermometer to get the perfect doneness level as follows.
|Rare Medium-rare Medium Medium-well Well done||120° - 125° 130° - 135° 140° - 145° 150° - 155° 160° and above|
Everyone loved the farm to table lunch -- everyone being me, Eric, Collin and the guy who helped us dig a ditch that day (We're installing a french drain so I can have my deck for my housewarming party, my fiance will claim I am a slave driver but I urge everyone not to listen to his lies.) I'd like to thank I Can't Believe It's Not Butter for hosting the event, it was a blast!
Here is some additional info on I Can't Believe It's Not Butter --
- 0 Calories per serving
- 0g Fat per serving
- No gydrogenated oils
- Is made from a blend of vegetable oils like vanola and soy
- has no cholesterol
You can find additional recipes at I Can't Believe It's Not Butter where they also have giveaways and promotions, so check it out!