For me, part of the fun of checking out a new city is exploring around, asking questions and uncovering its local gems. So in that spirit, we decided that when we moved back to Winston-Salem we would keep an open-mind and explore it as if it was new to us. Discover. Uncover. Be pleasantly surprised.
And with this little shift in perception, we have already stumbled across a whole other world that we maybe once overlooked. It’s also impressive to see what a difference a year or so has made. New local gems have seemingly sprouted up overnight – thanks no doubt to the dedicated work of some passionate people that we would like to salute.
For instance, last Saturday we took a break from unpacking the dreaded moving boxes and headed over to the Cobblestone Farmers Market in Old Salem. The idyllic setting includes restored historic homes that now function as a living museum.
The Saturday market, which takes place from 9am – 12p, is adjacent to the historic Single Brothers Garden and restores a tradition that began over 200 years ago in historic Salem. (If you really want to ‘nerd out’ with us, check out this scoop on restoring traditional Salem food systems) It’s no wonder US News already named this new market one of the best in the country!
Fun fact – this is also where we said ‘I do’…
Vendors at this all-local, producers-only market are carefully selected based on their healthy, sustainable, and humane practices. We had the pleasure of meeting quite a few of these fine folks including Jeff from Sugarcreek Farms and Issac and Wendy from Harmony Ridge Farms.
From Jeff we scored these bright shishito peppers …
After we begrudgingly returned home to get back to unpacking, we decided to take one more quick detour to use our fresh goodies (along with a nice chocolate pepper we had on hand from Sanders Ridge Farm) to whip up a little Littell comfort food.
A plate of bold huevos always makes unpacking a little brighter….
Farm Fresh Huevos with Peppers, Tomatoes and Onion
- (5) eggs
- (16) – (18) Shishito Peppers (cut in ½ and de-seeded)
- (1) and (1/2) cups of assorted cherry tomatoes (cut in 1/2)
- (1) medium onion (medium diced)
- (1) chocolate pepper (de-seeded, small julienne, thinly sliced)
- salt and pepper to taste
- (1/4) to (1/2) cup of fresh salsa verde – depending on how spicy you want things
- optional toppings – queso fresco and chopped cilantro
1. Saute your onions and peppers until they begin to caramelize.
2. Add in your tomatoes, salt and pepper and salsa verde. Sauté lightly.
3. Then add your eggs. We recommend you actually crack your eggs directly into the pan. Stir to break up and cook your eggs thoroughly.
4. Add your optional toppings after plate up and enjoy!
Chili Sweet Potatoes
- (2) sweet potatoes (medium dice)
- (1) medium onion (medium dice)
- (2) garlic cloves
- (1) Tablespoon of Mexican Hot Chili Powder
- (1) Tablespoon of chopped cilantro
1. Saute your sweet potatoes, onions and garlic until tender and caramelization takes place.
2. Then add in your remaining ingredients, combine, lightly sauté and plate.
Until we find fresh inspiration again,
a + h