Farmers Market Punta Gorda By Dan Myricks
Take a relaxing seat in the garden and watch one of the local artists like Charlies Peck and Mary Taglieri painting. Enjoy the music and humor from Lou Canoe’s Blues. Take a walk and look at Hernandez Farm Produce or the many other vendors covering products from Homemade Pasta, Jewelry, fruit trees, Asian Produce, French arti- sans, Beef Country steaks, sausage, clothes, Cupcakes, Imported Cheese and authentic French baguette.
Punta Gorda has long been a central loca- tion for events, food and entertainment in Charlotte County. During the months from May through April, every Saturday morning the Punta Gorda Farmers’ Market is open for business with fresh fruits and vegetables; a flavorful and colorful variety of produce and freshly baked breads and pastries, flowers, gourmet appetizers and much, much more! Just the thought makes many mouths water for the fullness found therein.
Punta Gorda Farmers Market has been named the 15th best small market in the U.S. and re- cently won a contest becoming #1 in the State of Florida. This should come as no surprise as all of the venders and patrons are so friendly that they add to the enjoyable shopping experi- ence. You cannot help but say, “good morning” to Jerry Pres- seller, who is the Market Manager for the Farmers Market.
After Dinner Coffee/Drinks
Food& Family 6 oz Coffee
2-3 oz Bailey’s Irish cream Creamer and Sugar to taste Topped with Whipped cream Dash of cinnamon
Drizzle with chocolate syrup Served (hot or cold)
Think you are done? Check out the beautiful home decor for your residence from such vendors like Mickey and Mike of M & M Creations; how about some jew- elry and summer clothing? With so much to see and sample, this Farmers’ Market is sure to give you all the tastes and freshness for your kitchen, as well as lend you a delightful shopping experience that is unique.
Schedule : May thru September - 8am until Noon
October thru April - 8am until 1pm Ph: 941.391.4856
Jerry Presseller - Market Manager Steamed Fresh Asparagus
16-18 spears fresh asparagus 3 tbsp. butter (optional) Salt to taste (optional)
Ruby Red Roasted Potatoes (continued from page 27...)
3. Salt and pepper to taste Directions
Heat oven to 400 degrees Scrub potatoes thoroughly with a veg- etable brush. Wash and pat dry Place the potatoes in a large square pan. Drizzle with olive oil, sprinkle with salt and pepper to taste.
Turn potatoes so all sides are coated. Roast uncovered for about 1 hour, stir- ring occasionally or until potatoes are tender when pierced with a fork.
Serve hot. 28 FOCUS of SWFL 2010
1.12 to 16 small new red potatoes 2. 2 tbsp olive oil
Cut off tough ends of asparagus. Rinse under cold water.
In a large skillet place just enough water to cover the asparagus. When it comes to a boil (add salt) add the asparagus and cook 2-5 minutes, depend- ing on the size of the asparagus, or until tender. Do not overcook. As soon as it turns bright green, it’s ready. Drain well. Transfer asparagus to a serving platter. Dress with butter and serve. Serves 4.
Asparagus can be served with a creamy sauce as well.
Place asparagus in ice bath to halt cooking and maintain color until you are ready to serve. Reheat in hot water.
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