Ever since Kelsey Weber was a little girl she always loved crafting and making all kinds of things. Kelsey would find random items laying around the house and find a way to make something cool out of it. Crafting and making jewelry has always been a huge interest of hers, and she wanted to see where it could take her. Kelsey has always wanted to open up a shop of her own, so one day she decided to finally do it! Last year she opened up a shop on Etsy called Tree Root Creations and began selling at local craft shows. Kelsey’s online business has begun to grow and she hopes to grow her business even more! Jewelry is one of her passions and in her spare time she enjoys thinking of new things to make! Kelsey says she loves creating unique items and hopes they bring some joy to others!
You can find Kelsey at the farmers market every week for the rest of the season. Once the 2016 market season is over, you can find her jewelry on her Etsy page by clicking here.
Chef Adam Edwards
Fresh Tomato Jam
This great tomato recipe is typically made late in the tomato season when the quality of the fruit isn’t the best, but works just as well in the summer when tomatoes are most plentiful.
2 TBSP Olive Oil
¼ cup Sweet Onions (sliced thinly)
1 cup Fresh Tomatoes (use small grape sized or larger sized diced)
½ cup Ground Cherries (removed from the paper skins)
1 TBSP Serrano Chilies (sliced thinly)
1 TBSP Fresh Thyme (chopped)
1 ounce Honey Ginger Balsamic (Drizzle brand vinegar)
To taste Salt and pepper
Method of preparation:
1. In a saute pan on high heat, saute the onions in the oil until they begin to soften.
2. Add the tomatoes and ground cherries until they wilt, stirring constantly.
3. Add the chilies and thyme and stir.
4. Add the vinegar and stir and lower the heat to a simmer and continue to cook until the liquid reduces.
5. Serve hot or chill and use later.
This recipe could be used as an appetizer served over grilled bread or could be incorporated as a burger or grilled fish topping.
Fresh Peach and Roasted Poblano Salad
This is a wonderful summer salad that will work well as a stand alone salad or as a topping for Seared Scallops, Grilled Mahi Mahi or even some crusty bread.
1 each Fresh Poblano Chile
4 each Fresh Peaches (peeled and diced)
1 each Yellow or Red Sweet Bell pepper
½ each Onion (diced)
½ cup Fresh Basil (thinly sliced)
2 ounces Olive Oil
To taste Salt and Pepper
Method of Preparation:
1. In an oven on high Broil, place the poblano chilies on a sheet tray and into the oven to char the skins. Remove and dice the pepper (after removing the seeds)
2. In a large bowl, combine the poblano, diced peaches, bell peppers, onions, basil, oil and salt and pepper and toss until mixed thoroughly.
3. Chill and serve as desired.