Farmers’ markets in full force for local, seasonal produce and artisan foods

It’s time to get out and start supporting the local farmers’ markets. There are so many in the area. Not only is it beneficial for the farmers, bakers and artisans, but buying locally grown, fresh produce reduces footprint, and nourishes us with the freshest ingredients around.

In addition to local Texas fruits and vegetables, there are typically artisan foods to try, which may include breads, and other baked goods, and even a gluten-free selection at many of the markets. I’ve seen grass-fed beef, and occasionally other meats, and fresh eggs. You may find crafts, jewelry and other art, too. And a lot of markets have local raw honey, and vendors selling homemade jams and jellies.

Stock up on the area’s finest produce and other goods. And pick up some fresh veggies for this colorful, cool salad to enjoy for the upcoming 4th of July weekend.

Enjoy food made fresh!

All-American Cobb Salad

1 tablespoon olive oil

1½ pounds chicken breasts

3 teaspoons chile powder

1 teaspoon ground cumin

1 teaspoon black pepper

½ teaspoon chipotle powder

½ teaspoon paprika

¼ teaspoon dried oregano

¼ teaspoon red pepper flakes

1 cup chicken broth

6 cups lettuce greens

4 slices crispy cooked bacon, crumbled

1½ cups diced avocado

2 ears fresh corn, steamed or grilled, then remove kernels

½ cup blue cheese crumbles

2 boiled eggs, peeled and sliced

2 Roma tomatoes, diced

Your favorite salad dressing

Place oil in a slow cooker, and if you have a searing feature, set it to sear, then add chicken breasts.

Note: I only sear the chicken in this recipe to add color, so it is not totally necessary, as the poultry will be very moist without searing. Or if you prefer, you may sear the chicken with the oil in a skillet over medium-high heat for a minute on each side once the skillet is hot; then simply place the seared chicken into the slow cooker.

In a small bowl, stir together, chile powder, cumin, black pepper, chipotle powder, paprika, oregano, and red pepper flakes. Sprinkle mixture evenly over both sides of chicken breasts. Add chicken broth around the sides.

Cook chicken for 3 to 4 hours on low. Remove and shred into smaller pieces.

Spread lettuce out onto a large platter. Arrange bacon, avocado, shredded chicken, corn kernels, blue cheese, sliced eggs, and tomatoes in vertical rows over the lettuce. Serve chilled or room temperature with your favorite dressing. Makes 8 servings