Odessa Organic Farmer's Market Harvest (June 29-July 1)

HERE IS THE HARVEST FOR THIS WEEK:

BIG BOY TOMATOES
ROMA TOMATOES 
GRAPE TOMATOES
YELLOW TAXI TOMATOES
CUCUMBERS
RED PEPPERS
GREEN PEPPERS
CUBANELLA PEPPERS
ZUCCHINI
YELLOW SQUASH
EGGPLANT
GREEN BEANS
CORN-SWEET
FARM FRESH EGGS
CITRUS AND FRESH JUICE FROM Cee Bee's Citrus 

Odessa Organic Farmer's Market is located at 8701 Gunn Highway. Hours: Friday 10am-6pm, Saturday 10am-6pm and Sunday 10am-3pm.

Here's a recipe to try if you stop by the market:

Lean Turkey Bacon Wrapped Shrimp over Sweet Corn & Tomato Couscous with Fresh Torn Basil

¼ 31/35- medium shrimp (about 20 pieces)

1 tablespoon of olive oil (or a small sliver of butter)

2 cups of whole grain couscous

2 cups chicken broth (or water with soup base)

Pinch of all season (your choice)

1 large plum tomato diced

1 cup of corn (fresh, frozen or canned)

1 package of extra lean turkey bacon (I used Jennie-O)

20 toothpicks(or however many shrimp you have-this is
optional)

Peel and shell the shrimp and season lightly with all season or
salt and pepper. Don’t over season since the turkey bacon will provide a large
portion flavor.

In a pot bring 2 cups of broth to a boil and add couscous
then turn off heat immediately and cover for 15 minutes. After all liquid is
absorbed add olive oil or butter to add moisture and prevent sticking. Then
fluff couscous with a fork. Set aside.
* At this point if you’d like to save
cleaning an additional pan you can add diced tomato and corn to
couscous..

Take enough strips of bacon that’s equals half the number of
shrimp. (example: I had 20 shrimp so I used 10 pieces of bacon). Cut bacon
strips long ways right down the center.

Wrap each shrimp. I secured the bacon with toothpicks and removed before serving to assure they wouldn’t unravel.

On low medium heat place shrimp in a non stick pan coated with
cooking spray. Let cook for about 5-10 minutes until shrimp is fully cooked and
bacon is crispy. The last 5 minutes cover the shrimp to ensure they are cooked
all the way through since the bacon wrap will keep center of shrimp from
touching the pan.

In a small non stick pan (if you did not add corn and
tomato to couscous) on medium heat with a coat of cooking spray or dribble of
olive oil warm tomato and corn in pan then add to couscous. I chose to cook in
the pan to get a little crisp for extra flavor).

Mix couscous, corn and tomato together on place into a bowl or plate as a bed for shrimp.

Remove toothpicks (if used) and place onto couscous and serve.

- Check out other Fit Food By Al recipes here.