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Food & Garden
2014 July
Pg 9 - The Sunshine Express
bills will provide you with greater buying flexibil-
ity, and vendors will appreciate the change.
* Scope out the entire market before you begin
making purchases. Certain popular items, such
as tomatoes, cantaloupe, melons, peas and
potatoes will be available from multiple vendors.
Strolling through the market first will allow you
to compare prices and taste samples to ensure
you¡¯re picking the best and most delicious buys
for your family.
* Unpack bags as soon as you¡¯re home and store
each item appropriately. Create a menu plan for
the week that incorporates everything you¡¯ve
purchased to help ensure nothing goes to waste.
Don¡¯t forget to incorporate snacks into your meal
plan.
* Every week, try something new. By all means,
enjoy your familiar favorites, but also add in new
items like kohlrabi, chard or broccolini. Not sure
how to prepare something new? Seasonings are
a great way to add flavor without fat. Spice-filled
marinades or rubs are a perfect complement to
produce. Throw your veggies on the grill to bring
out the freshness.
* Use marinades with fresh herbs or garlic to add
flavor. Lemon, lime or tomato juice can help ten-
derize meats and perk up flavors. A small amount
of olive or other oil helps the marinade to adhere.
Marinate in a resealable bag in the refrigerator,
massaging the contents once or twice.
* Use hickory, mesquite, and apple wood chips
to add aroma. Soak chips before grilling to avoid
flames.
* Add brown sugar or honey glazes toward the
end of cooking time to avoid burning.
Now that you have the techniques down, try this
recipe from Chef Jeffrey Floyd, academic director
of culinary at The Art Institute of Virginia Beach,
a branch of The Art Institute of Atlanta:
Grilled Peaches and Berries
Makes four servings.
Ingredients:
4 medium ripe peaches, halved and pitted
1 cup fresh blueberries
2 tablespoon brown sugar
1 tablespoon lemon juice
Directions:
* Place two peach halves, cut side up, on two
pieces heavy-duty foil.
* Add blueberries, sugar, and lemon juice, and a
dot of butter.
* Fold foil loosely around peaches.
* Grill, covered, over medium to low heat for 18
to 20 minutes.
* Serve warm or room temperature. Add whipped
cream or vanilla ice cream if desired.
The Boys of Summer: An Eagles Tribute, live
at The Hitchin¡¯ Post, 41087 Grand Ave, Norwood,
July 11, 9p.
The Boys of Summer, five hardworking musicians
from Southern California who play and channel
some of the greatest music ever produced on
the West Coast, The Eagles, are coming to the
Hitchin¡¯ Post in Norwood, July 11.
With decades of professional experience, the Boys
play the true musical heart & soul of the Eagle¡¯s
music. This band goes for the power and es-
sence of the great songs by Don Henley, Glen Fry,
John David Souther, Joe Walsh, Don Felder... The
Eagles.
The Eagles have sold over 120 million albums
worldwide and 100 million in the U.S. alone. The
Boys of Summer recreate the sounds, the harmo-
nies, but most importantly the feel of the Eagle¡¯s
music. The members of The Boys of Summer
are: Darrel Monson - Lead Vocals, Guitar; Jimmy
Williamson - Drums & Vocals; Craig T. Fall - Lead
Guitar, Vocals; Chris Turbis - Keyboards, Vocals;
Bill Winkler - Bass, Vocals.
Cost of admission is $10 at the door. Don¡¯t miss
this special show!
For more information call: 970.327.4969, and be
sure to visit: boysofsummertribute.com
Grilling enhances the flavors of summer
(BPT): This summer, take advantage of grilling
fresh seasonal produce as well as meats, chicken
and fish and trying some new marinades.
To make the most of your grilling, Chef Larry
Matson, academic director of culinary at The Art
Institute of Dallas, a campus of South University,
recommends:
* Grill rib roast, strip loin, or whole turkey over
indirect heat - the cooler area of a grill, after
searing over high heat. To create indirect heat
on a gas grill, set one burner to high heat and
another to low/medium. If using charcoal, start
the coals on one side of the grill. When they are
glowing red, move some pieces to the other side.
* Burgers, steaks, chicken or fish steaks can also
be grilled over higher heat to seal them and then
moved to the cooler area to finish cooking. Use a
thermometer to check that they¡¯re done.
* Allow meat to rest after grilling. This allows the
juices to redistribute. Steaks should rest five to
10 minutes. Whole chicken, turkey, or rib roast
should rest 20 to 30 minutes.
Grill It
The Little Britches Rodeo is coming on July 11-
13, in Cedaredge.
The Little Britches Parade will be held at noon on
the 12th, including Shriners, horses, clowns, face
painters and much much more, Main St, Cedar-
edge. Sloppy Joe¡¯s served in Town Park, 11a-1p.
Parade applications may be picked up at the
Cedaredge Chamber Office or we will be glad to
send one to you!
Surface Creek Saddle Club, Cedaredge, Call:
970.856.6961 or Email: cedaredgech@tds.net
Little Britches Rodeo is as tried and true a tradi-
tion as the sport of rodeo itself. It has grown from
a single, annual event back in 1952, to more than
150 rodeos held in 26 states through-out the
Fun In Cedaredge
Eagles Tribute Plays Norwood
country. Each year, Cedaredge is proud to host
the longest continuous Little Britches Rodeo in the
world. There are four divisions for contestants,
Junior Girls and Junior Boys - ages 8-13, and Se-
nior Girls and Senior Boys - ages 14-18.
Hours: Friday evening, Sat all day, Sun til noon.
Ouray Community Center, Jul 19, 5:30-7:30p.
Dinner & Silent Auction. Donations only.
All-you-can eat Asian buffet w/tropical decor, na-
tive handmade crafts, jewelry & pearls from the
Philippines, as well as gift certificates and mer-
chandise from local restaurants, golf courses and
businesses.
Raising funds for ¡®Operation Christmas Share¡¯
¡®providing gifts, clothes, school supplies and other
necessities for the needy and orphaned children
in the Philippines. 970.325.7065
Fundraising Dinner & Auction