Book Signing Event with Friends of the Library: Local history is the theme of a book signing this Sunday from 10 a.m. to 12 p.m. when five local authors will sell and sign their new books. Cindy Hayostek’s book, “Douglas”, is a pictorial history with 200 historic photos from the early 1900’s to the present.
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Susan Ballard’s new book about Doc Holliday, “Death Takes a Holliday” is the last book in her Doc Holliday trilogy. Ballard lives on the Blue Moon Ranch in historic Pearce and is a member of The Society of Southwestern Authors, The Western Writers of America and The Old Pearce Preservation Association and is a regular contributor to The Tombstone Times.
During World War II, John W. Mangum, author of “Full Circle of Life”, lived with his grandparents on a ranch in Southern Arizona, sparking his livelong interest in raising horses and cattle. He participated in FFA and was a chapter and state officer, competed in rodeos, was a Green Beret in Vietnam and now raises Quarter horses.
“Just Coffee Caffeine with A Conscience” by Mark Adams and Tommy Bassett III, also a 2009 book, tells the story of economic and community transformation brought about by a bi-national “just-trade” partnership including a coffee roasting and packaging plant in Agua Prieta and a cooperative of coffee growers in Mexico that addresses the immigration crisis.
Live Music: Musicians are welcome to play at the market for tips and CD sales. Please contact manager Martha Rivera at solmarleo@hotmail.com to reserve a play date.
Eats: Fresh fruit juices custom blended, fruit salads “pico de gallo” style with a dusting of red chile and fresh lime juice, shrimp tacos, burritos, tortas and posole. Douglas 4H will sell fruit and ice cream popsicles and mini ice cream cones to raise money for its activities at the county fair.
In season: Look for vine-ripened tomatoes, cucumbers, red and white sweet onions, arugula, kale and collard greens, garlic, fresh basil and other herbs, zucchini and summer squash, eggplants, beets and jalapenos.
Backyard Growers: Sell extra produce at the market to help pay the water bill. Bring a card table for a spot in the shade to sell vegetables and fruit from your trees at just $2! Check in at the market’s information booth to find out where to set up.
Farm Eggs: Taste the difference of just-laid, fresh-farm eggs from chickens eating a natural diet and humanely raised outdoors.
Also available: 20 varieties of honey mustards and honey butters as well as plain high desert honey. Free samples. Grilling season is here so consider rubs for chicken, pork, seafood, chicken, beef and a new chipotle rub. Locally roasted coffee beans including Arabica, Robusta, Decaf & premium, larger, chocolatey Marago. Fresh handmade pasta in whole wheat, semolina and spinach (cooks in 2 to 3 minutes.) Unique Just Coffee and Killer Bee t-shirts and Killer Bee coffee table book.
Hot Coffee & Baked Goods: Stop by for a cup of freshly brewed hot Just coffee. Fresh baked soft New York-style pretzels, sourdough bread, focaccia, rye bread with dill and caraway seed, flatbread with onion and mushrooms, and “kolache,” a Czech sweet dough pastry similar to a Danish, but better than a Danish. Choose between biscotti, lemon bars, scones, brownies and sweet breads.
Plants: Desert landscaping and garden plants including fresh herb and veggie starts and chiletepin plants.
Also available: Body Care & Pet Products: Natural herbal “Bugs Away Spray” for the no-see-um’s as well as a “No-See-Um’s Bite Balm” with a Castor Oil and Lavender Base to help ease the pain, swelling and infection. Rattlesnake, monsoon phobia and pet allergy remedies.
Arts & Crafts: Local and handmade arts and crafts will now be for sale at the farmers market through the Douglas Arts Association. For more information and a vendor application please contact Cathy Keiser at 805.0496 and luckycmk@yahoo.com.
Information: Contact Lea Dodge at 805-0086 (leadodge@gamil.com) or Kathleen Gomez at 805-5938 (kgomez@samcaz.org)
Grilled Marinated Chicken & Veggie Kabobs
4 boneless chicken breasts, cut into 2” cubes
2 red bell peppers, cut into 2” cubes
2 green bell peppers, cut into 2” cubes
1 large sweet onion, cut into 2” wedges
4 large firm tomatoes, cut into 2” wedges
For Marinade:
6 tblsp poultry seasoning or rub
2 tblsp lemon juice
1/4 cup olive oil
In a small bowl, whisk marinade ingredients until well blended. Place chicken cubes in a gallon-size, zip lock bag. Pour 1/2 of the marinade over chicken. Seal bag and make sure chicken is well coated. Place vegetables in a gallon-size, zip lock bag. Pour remaining 1/2 of the marinade over vegetables. Seal bag, making sure vegetables are well coated. Keep both bags in the refrigerator while grill is prepared, up to 4 hours. Assemble kabobs by alternating chicken and vegetables on skewers. If using bamboo or wooden skewers, be sure to soak them in water first to prevent skewers from burning. Once kabobs are ready, place on grill over medium heat. Grill for 15-20 minutes, turning once. Serves 4-6 people
Zucchini Salad
4 small zucchini cut into julienne pieces
1/4 cup olive oil
6 tblsp red wine vinegar
salt and pepper to taste
1 medium scallion minced
1/2 tsp oregano
1/2 tsp basil
1/2 red onion minced
1/4 cup minced parsley
tomato wedges
Mix all together gently and refrigerate until cold
Peachy Mexican Salsa
(A quick recipe to flavor meats (try baking chicken breasts in it) to tacos, taco salad, enchiladas and quesadillas.)
1 large, ripe tomato
1/4 cup sweet onion
1 large peach
1 1/2 tablespoons chopped fresh cilantro
3 tablespoons fresh or canned, diced green chiles
2 tsp distilled white vinegar
1/8 tsp salt
1 clove garlic, pressed or minced (or 1/4 tsp garlic powder)
Freshly ground pepper
Dice the tomato, peach, onion, and cilantro into chunks using a knife. Put them in a blender or small food processor. Add the chilies, vinegar, salt, garlic or garlic powder, and pepper to the blender, and pulse briefly to blend. Pour into a serving bowl. Cover and keep in refrigerator until needed.
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