Yellowblog By The Sea

The Bluffton Farmers Market is back!

Greetings !

You are invited to the Grand Opening Day of the 2009 season for the Farmers Market of Bluffton sponsored by Coastal States Bank. Our opening day Thursday April 23,  will be a fun day to celebrate:” Caring for the Earth” an Earth Day tribute. We will have a variety of local farmers selling their fresh picked Spring crops both organic and conventional, farm raised meats and eggs will be at the market for the first time, local food vendors will be cooking on site a wide variety of their own recipes also selling fresh pastas, sauces and baked goods, Bill Dupont “Bluffton Blues Man” will be entertaining us with his tunes . We will have free “green” Earth Day handouts and in season vegetable recipes at the market booth so please stop by and say hello.

 A special event will also take place  presented by  Kimberly Tatro, owner of Lowcountry Business Circle(www.lowcountrybusinesscircle.com).She will hold a drawing every 30 minutes for special  prizes starting at 2:30 until 5:30 see her booth at the Calhoun Street entrance as she will be handing out tickets for these drawings.  Cumulus Radio, a member of Lowcountry Business Circle will be broadcasting live and giving away a pair of Atlanta Braves tickets for the Grand Opening celebration. We hope to see you there this Thursday we open at 2:00 by “ringing the bell” and the fun will last until 6:00. Please check out our website for more information on the calendar page and contact us if you have any questions.

Best Regards,

Deborah –Market Manager

Farmers Market of Bluffton
2009 Season: April 23 – November 19
Every Thursday
2:00 pm to 6:00 pm
Location: 40 Calhoun Street – Carson Cottages at Lawrence Street – Old Town Bluffton
Bluffton, South Carolina
29910

www.FarmersMarketBluffton.com

Market Manager: Deborah Boyd 843-290-6831

Email: Blufftonmarket@aol.com

 

Angel Hair with Sun-dried Tomatoes and Goat Cheese

This is a terrific recipe that covers the three most important cooking criteria for me: delicious, easy, affordable. All recipes need to be delicious of course, and I'm more than happy to try something complex, or spend a little bit of green on some higher priced ingredients (usually seafood). But let's be honest here. We all want to know at least a few really tasty recipes that we can whip up on the fly, especially after a long day when you may barely want to be in the kitchen at all. Now, granted, sun-dried tomatoes and goat's cheese aren't the cheapest things around, but you can dry your own tomatoes in the oven for a cheaper alternative (more on that later) and you can easily substitute a healthy portion of freshly grated Parm. Reggiano for the goat's cheese. The flavours from the white wine and tomato paste really pop here and it's a good enough dish with which to entertain. Don't skimp on the parsley - it's a critical ingredient here. And as for the choice of wine, don't skimp either. You should always cook with a wine that you would drink. When it comes to tomato based sauces that call for white wine I generally use a Pinot Grigio, but you can go with whatever you like (maybe not chardonnay). The recipe comes from Giada DiLaurnetis and it's well worth your time. The whole thing takes about a half hour. Oh... one last thing. I used spaghetti here instead of the Angel Hair pasta because that's what I had on hand. Bon Appetito!

Angel Hair with Sun-dried Tomatoes and Goat Cheese

Ingredients

1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh Italian parsley leaves

Directions

Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

This is a terrific recipe that covers the three most important cooking criteria for me: delicious, easy, affordable. All recipes need to be delicious of course, and I'm more than happy to try something complex, or spend a little bit of green on some higher priced ingredients (usually seafood). But let's be honest here. We all want to know at least a few really tasty recipes that we can whip up on the fly, especially after a long day when you may barely want to be in the kitchen at all. Now, granted, sun-dried tomatoes and goat's cheese aren't the cheapest things around, but you can dry your own tomatoes in the oven for a cheaper alternative (more on that later) and you can easily substitute a healthy portion of freshly grated Parm. Reggiano for the goat's cheese. The flavours from the white wine and tomato paste really pop here and it's a good enough dish with which to entertain. Don't skimp on the parsley - it's a critical ingredient here. And as for the choice of wine, don't skimp either. You should always cook with a wine that you would drink. When it comes to tomato based sauces that call for white wine I generally use a Pinot Grigio, but you can go with whatever you like (maybe not chardonnay). The recipe comes from Giada DiLaurnetis and it's well worth your time. The whole thing takes about a half hour. Oh... one last thing. I used spaghetti here instead of the Angel Hair pasta because that's what I had on hand. Bon Appetito!

Angel Hair with Sun-dried Tomatoes and Goat Cheese

Ingredients

1 (10-ounce) jar sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves, minced
1/4 cup tomato paste
2/3 cup dry white wine
8 ounces angel hair pasta
Salt and freshly ground black pepper
2 ounces soft fresh goat cheese, coarsely crumbled
2 tablespoons chopped fresh Italian parsley leaves

Directions

Heat 2 tablespoons of the oil from the sun-dried tomatoes in a heavy large skillet over medium heat. Add the onion and saute until tender, about 3 minutes. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, stirring occasionally, about 5 minutes. Drain, reserving 1/2 cup of cooking liquid. Add the pasta to the tomato mixture and toss to coat, adding some reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle with the goat cheese and parsley and stir. Mound the pasta into bowls and serve.

Tennis on HHI

Tennis, like golf, is a year-round activity on Hillton Head. As one of the top 50 tennis destinations in the U.S.A., Hilton Head has the facilities and the competition to satisfy the most discriminating player.

Hilton Head's more than 20 tennis clubs have over 300 courts. Clay, grass or a variety of hard surfaces all are available. Seven of the clubs, with 145 courts, offer court time to the public.

Players may access facilities on private plantations if they make arrangements to play. Ask for details when you reserve your court time.


Racquet Clubs Open to the Public

The following racquet clubs and tennis centers are open to the public.


Palmetto Dunes Tennis Center

Palmetto Dunes Resort; 785-1152 - 19 clay and two hard courts, four imitation grass; two lighted. Attractive courts with full complement of facilities.


Port Royal Racquet Club

Port Royal Plantation; 686-8803 10 clay, four hard, two grass courts; four lighted. Attractive racquet club near Westin Resort. Clay, hard or grass courts. Pro shop and instructional program.


Sea Pines Racquet Club

Sea Pines Plantation; 363-4495. 24 har-tru, five hard courts; five lighted. Attractive tennis facility located in Harbour Town in Sea Pines. It offers a complete pro shop and instruction.


Shipyard Racquet Club

Shipyard Plantation; 686-8804. 14 clay, six hard; eight lighted. Attractive facility, adjacent to Crowne Plaza Resort. Full complement of facilities and instruction. Call about their free weekly pro exhibitions much of the year.


South Beach Racquet Club

Sea Pines Plantation; 671-2215. 11 clay; two lighted. South Beach Racquet Club is located near South Beach Village.


Van der Meer Tennis Center

DeAllyon Road; 785-8388. 21 hard, 11 clay; eight lighted. Hilton Head's largest facility. Full complement of facilities, instruction.

From: The Hilton Head Guide

Hilton Head Events

Hi Everyone!

Here are the events on Hilton Head for the months of January and February. Hope to see you there!

Events

January 8 to January 11, 2009: Dr. Al Barkin plays music from Hollywood's best know movies. South Carolina Repertory Company at their Beach City Road theater at 8:00 PM except Jan 11 at 2:00 PM. 843-342-2057.

January 11 and January 12, 2009: The Hilton Head  Symphony Orchestra presents Mozart fest #1 at 8:00 PM at the First Presbyterian church. 843-842-2055

January 17, 2009: The Arts Center of Coastal Carolina presents the Dance Theater of Harlem at 8:00 PM. 843-842-2787.

January 19, 2009: Peter Liam Holcross will perform a benefit concert of Christian acoustic rock, country and blues. 8:00 at the Coligny theater. Admission is a donation of food to the Deep Well Project.

January 25 and January 26, 2009: The Hilton Head Symphony Orchestra presents Mozart fest #2 at 8:00 PM at the First Presbyterian church. 843-842-2055.

January 30, 2009: The Hilton Head Choral Society presents the Swingle Singers, eight talented vocalists for London, England. At 7:30 PM at the Holy Family Catholic Church. 843-341-3818

February 1, 2009: The Hilton Head  Symphony Orchestra presents their winter concert at 3:30 PM at the First Presbyterian church. 843-842-2055

February 2, 2009: Chamber Music Hilton Head presents a program of Brahms and Mozart at All Saints Episcopal Church at 7:30PM. 843-681-9969

February 4 to February 22, 2009: Steel Magnolias will be at the Arts Center of Coastal Carolina. 843-842-2787.

February 8 and February 9, 2009: The Hilton Head  Symphony Orchestra presents "Benny Goodman at the Symphony" at 8:00 PM at the First Presbyterian church. 843-842-2055

February 16, 2009: The Ramsey Lewis trio will appear at the Arts Center of Coastal Carolina. 843-842-2787.

February 22 and February 23, 2009: The Hilton Head  Symphony Orchestra presents Mulligan plays Mendelssohn at 8:00 PM at the First Presbyterian church. 843-842-2055.

Jessie, our lovely Yellowdog

Delish!

European Peasant Bread

Makes 4 loaves (so this recipe can be easily halved).

3 cups lukewarm water
1 1/2 Tbsp instant yeast
1 1/2 Tbsp salt
1/2 cup rye flour
1/2 cup whole wheat flour
5 1/2 cups flour

1. mix the salt and yeast with the water in a large bowl. mix in the remaining dry ingredients without kneading. the dough will be very wet. cover with a towel and allow to rest at room temperature for about 2 hours.

2. at this point you can use the dough or refrigerate (it will keep for about 2 weeks). if you are going to make the bread right away, it’s still a good idea to refrigerate the dough for an hour or two so it is easier to handle.

3. cut off a section of the dough (1/4 if you make enough for 4 loaves), and dust it with flour. quickly shape it into a ball by stretching the surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go. allow to rest and rise on a cornmeal-covered baking sheet. while the dough is rising, heat the oven to 450 F and place an empty broiler tray (i used a small casserole dish) on the lowest rack in the oven. if you are baking on a baking stone, place it in the oven to heat up with the oven.

4. when the oven is ready and the dough has risen, sprinkle the loaf liberally with flour and make a few 1/4 inch deep slashes on the top using a serated bread knife (a cross or tic-tac-toe pattern both work). leave the flour on top of the loaf during baking.

5. place the baking sheet into the oven (or slide the dough onto your baking stone). pour 1 cup of hot tap water into the broiler tray, quickly close the oven and bake for about 35 minutes. the top should get a good hard crust and will be deeply browned. allow to cool on a cooling rack and brush off excess flour from the top of the loaf before slicing.

Featured Restaurant - Hudson's on the Docks

The World Famous Hudson's on the Docks!

All tables feature extraordinary views of the Port Royal sound for a truly unique Lowcountry dining experience. Hudson's employs the largest and one of only two remaining fishing fleets on the island which brings fresh local seafood straight from our docks to your table. Share the excitement as our crews unload thousands of oysters, shrimp and soft shell crabs from the day's catch. Bring your family and friends for a special Lowcountry treat that has been a tradition for island-goers for many years.

Hudson's On The Docks
1 Hudson Rd.
Hilton Head, South Carolina

PHONE: (843) 681-2772
FAX: (843) 681-2774

www.hudsonsonthedocks.com

Hi Everybody!

We've had a number of our guests comment on a photographer named John Brackett who is a available on the Island for wedding services, family portraits, etc. All of the feedback has been great and if you are interested you can view his website at http://www.brackettphotography.com/. The photos on his site are beautiful. Here is his contact information:

John Brackett
Brackett Photography Inc.
12 Gardenia St.
Hilton Head, S.C. 29928      
843-298-7427
Website: www.brackettphotography.com

Video

Our son Andy has been having fun with a service called Animoto - here's Jessie on the dock!

Pumpkin Bread

Hi All,

Here's a recipe that our family has fallen in love with this year. It's perfect for a weekend brunch or a late night sweet treat!

Pumpkin Bread

1 15 oz can pumpkin puree
1/2 cup vegetable oil
2 eggs
1 1/3 cups of white sugar
1 1/2 cups + 1 tbsp of flour
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger
1 cup walnut pieces

Preheat the oven to 350 degrees. Grease and flour a 9x5 inch loaf pan. In a large bowl, mix together the pumpkin, oil, eggs, and sugar. Combine the flour, salt, baking soda, baking powder, cinnamon, nutmeg, cloves and ginger; stir into the pumpkin mixture until well combined, add walnuts and mix. Pour the batter into the greased loaf pan. Bake in the oven for 55-65 minutes or until a tester comes out clean when inserted into the center of the loaf. Enjoy.