Independence Day. The first real holiday of the summer shine with backyard BBQs, and fireworks all in celebration of the red white and blue. Get a head start on your shopping and stop by the North Park Farmers' Market this Thursday. Here's what's on our menu for the upcoming long weekend:
Shish kabobs with chunks of fresh salmon from Poppa's Fresh Fish, peppers and onions from Suzie's Farm and summer squash from JR Organics. Marinate everything in a little garlic infused olive oil from Bistro Blends, a squeeze of orange juice and a handful of herbs. A few minutes over charcoal and people will be wondering when it's time to eat.
Deviled eggs are always a party favorite. Start with eggs from Paradise Valley Ranch that you've hard boiled and cut in half. Mash the yolks in a bowl with a dollop of mayo, mustard, a splash of sherry vinegar and minced shallots. Pile the mix back into the hollowed egg white and sprinkle with a little smoked paprika sea salt blend from Salt Farm.
For dessert we're thinking a twist on the classic shortcake, but with blueberries. Smit Orchards and Hillside Farms have plump sweet berries, mix them with some sugar, a bit of water and the zest from one of R&L Farms' lemons and cook just until the berries pop and wilt. Spoon over a shortcake or biscuit and top with whipped cream. You'll be fed right this Fourth of July!