From Easy Bake Oven to…

…Kupcake Business!

Kathy's Kupcakes 8.21.13Kathy Roberts started baking when she was five with her Easy Bake Oven, and has been baking ever since. When a friend suggested she turn her talents into a cupcake business two years ago, she decided to take it to the next level. Trial and error, recipe after recipe, and with help and support from friends (and husband taste-tester) led to Kathy’s Kupcakes…every batch made from scratch! With cake flavors like pumpkin, red velvet, and banana, and icing flavors like lemon, Kathy's Kupcakes bouquets 8.21.13coconut cream cheese, and peanut butter, see what combos Kathy is offering at the Market this week. And check out Kathy’s Kupcakes online for her unique cupcake bouquets!


Spicy Grilled Corn Salad
If you’ve got the grill going, you might want to toss a few ears of corn on, too, and try this Spicy Grilled Corn Salad from Molly Watson from (photo: Molly Watson)
SONY DSCIngredients

  • 6 ears sweet corn
  • 2 teaspoons vegetable, canola, or other cooking oil
  • 1 – 2 jalapeño or serrano chiles
  • 1 tablespoon lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 small red onion
  • 1 cup fresh cilantro leaves


Heat a grill to medium high heat (so you can hold your hand about an inch above the cooking grate for about 3 seconds).

Meanwhile, shuck the corn, removing as much of the corn silk from the cobs as you can, and brush lightly with the vegetable oil.

Set corn and chiles on the grill, cover, and cook until charred on one side, about 4 minutes. Turn, cover, and continue cooking until charred on the other side, about 4 more minutes. Chiles should be blackened and removed from the grill. The corn may need a bit more time to be cooked through and nicely charred in bits.

While corn and chiles sit until cool enough to handle, make the dressing by combining the lime juice, oil, salt, and pepper in a large salad bowl. Whisk to combine until nice and creamy looking. Peel and finely chop the onion and toss with the dressing. Finely chop the cilantro leaves and set aside.

Remove the blackened skins from the chiles and pull out their stems and seeds. Chop the remaining chile flesh as finely as possible – it should sort of fall apart as you chop it. Stir it into the dressing and onion mixture to combine thoroughly.

Cut the kernels off the cobs and add to the salad. Toss to combine thoroughly. Taste and add more salt, if you like. Add chopped cilantro and toss to combine.

Preparation time: 10 minutes
Cook time: 10 minutes


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See you tomorrow at the Market!


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