About 85 percent of all shrimp consumed in the United States is farm-raised overseas. Wild shrimp from American waters are caught in their natural habitat and are available in three varieties: red, white, and pink. Fresh Market has red and white varieties.

• Red shrimp are considered the softest and sweetest of the shrimp species, and are similar to snow crab or lobster.
• White shrimp are caught in brackish estuaries and are mild in flavor, yet slightly salty in taste. Their firm texture makes them the ideal for appetizers such as shrimp cocktail or perfect for a peel-and-eat main course.
• Pink shrimp are found over white sand in the crystal clear waters of Florida and the Gulf Coast. Their delicate, sweet flavor and medium texture make them a perfect choice for sauces or for traditional low country shrimp and grits.

Here are two Fresh Market recipes:

Rosemary shrimp skewers with lemon garlic pesto
Lemon garlic pesto:
½ cup pine nuts
1 garlic clove, minced
Juice and zest of 2 lemons
½ cup olive oil
Shrimp skewers:
2 pounds (16-20 ct) shrimp
1/8 cup olive oil
¼ teaspoon red pepper flakes
2 tablespoons lemon juice
1 tablespoon fresh thyme, chopped
8 rosemary sprigs, leaves removed

Pulse all pesto ingredients in a food processor until they form a paste. Remove and set aside. Peel and devein shrimp, and place in a single layer in a baking dish. In a small mixing bowl, whisk together olive oil, red pepper flakes, lemon juice and thyme; pour over shrimp. Set aside for 30 minutes. When ready to cook, preheat grill to medium heat and lightly oil the grates to prevent sticking. Skewer shrimp onto rosemary sprigs and grill for 5 to 6 minutes per side or until pink. Arrange skewers on a serving platter and serve with Lemon Garlic Pesto. Makes 8 servings.

Baked blue cheese & lime shrimp
2 pounds (16-20 ct) shrimp
Juice of 2 limes
1 stick unsalted butter
¼ cup heavy cream
1 (8 ounce) package cream cheese
2 ounces blue cheese, crumbled
½ tablespoon hot sauce
(14 ounce) box brown rice
Paprika, to taste
Fresh parsley, to taste

Preheat oven to 350 degrees. Peel and devein shrimp and place in a single layer in a 9×13-inch baking dish; drizzle lime juice evenly over shrimp and set aside. In a 4-quart pot over high heat, melt butter; add cream and bring to a boil. Add cream cheese, blue cheese and hot sauce, whisking until smooth. Pour cheese mixture over shrimp and bake for 20 minutes in preheated oven. Meanwhile, cook rice according to directions on package; set aside and keep warm. Serve shrimp and cheese sauce over cooked rice; garnish with paprika and parsley. Makes 4 to 6 servings.

From 25th Anniversary The Fresh Market & Friends Cookbook. For more ideas on ways to prepare shrimp, visit the recipe section on The Fresh Market website at www.thefreshmarket.com.

Turkey burgers with fresh salsa
Salsa:
12 cherry tomatoes, finely chopped
½ teaspoon kosher salt
½ cup cooked fresh corn, or thawed frozen corn kernels
1 tablespoon fresh lime juice
1 garlic clove, minced
1 tablespoon chopped fresh cilantro
2 teaspoons olive oil
Burgers:
1 pound ground turkey
2 tablespoons vegetable oil
1 small onion, finely chopped
½ small red bell pepper, finely chopped
1 tablespoon creole spice mix
1 teaspoon kosher salt
Freshly ground black pepper, to taste

To make the salsa: Toss tomatoes with salt, and drain in a colander for 15 minutes. Combine tomatoes, corn, lime juice, garlic, cilantro and olive oil in a large bowl. Season with salt and pepper, and toss well.

To prepare the burgers: Place all ingredients in a medium bowl. Mix gently with hands and form into 4 burgers. Grill burgers over medium heat or cook in non-stick skillet 4 to 6 minutes per side or until cooked through (internal temperature of 165 degrees). Top with salsa.

But Carla and John will have to wait until Christmas to get one of our little treasures.
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Many people can tomatoes to preserve that wonderful fresh summer taste, but instead of canning I choose to roast the tomatoes and freeze them. Right now, if I have slices of tomatoes leftover from dinner, I put them on a cookie sheet, drizzle them with olive oil, sea salt, garlic-pepper blend and a few basil leaves. After they’ve roasted for about an hour at 250 degrees, I spoon them in a storage bag or container and place them in the freezer.
During the winter when I make chili, soup or pasta, I will spoon a tablespoon of the roasted tomatoes into the mixture and even a small amount gives the dish intense tomato flavor.
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Because many people might be canning for the first time this summer, it is important to know how to properly and safely preserve foods. Improper canning can lead to a variety of problems, including food-borne illness. Canners should use recipes approved by the U.S. Department of Agriculture and proper canning equipment. Your local Extension Agent can help.

The menu includes country fried fish, ribs, barbecue pork, Chicago smoked links, country ham sandwiches, homemade pies and cakes, green tomato relish, chow-chow, smoked turkey wings and legs, tacos, fresh corn and peaches. Arts and crafts vendors also will be at New Zion United Methodist Church, 5056 Newtown Pike.
Call Willa Relford Gentry, (859) 619-3738.

Its Times has come
In a New York Times ­article ­earlier this month, Florence ­Fabricant’s Food Stuff column ­featured Porchetta Primata’s ­Kentucky pork product.

Porchetta is a boneless pork roast prepared in the Italian tradition. “The traditional porchetta cannot be imported, so the only way to sell it in the U.S. is to manufacture it here,” Porchetta Primata director Nathan Marcus said.

Porchetta Primata’s product comes from hybrid pigs that are a cross between Duroc and ­Yorkshire breeds and are raised by Alan Franks in Todd County. The pork is processed by Hampton Meats in Hopkinsville.

The pigs are slaughtered when they are 95 to 200 pounds; ­commercial pigs usually are 300 pounds. The meat is deboned by hand, then rolled with seasonings, tied and roasted.

Porchetta Primata has partnered with the Franks family to supply all-natural, antibiotic- and hormone-free pigs for making porchetta. Visit www.porchettaprimata.com.

A contest winner

Michael Garahan

Bluegrass potatoes risotto style with bourbon sauce
1 dry quart Kentucky white new potatoes (unpeeled)
2 tablespoons olive oil
1/4 cup onions, minced
2 teaspoons garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 cup plus 1 tablespoon chicken stock
1 tablespoon Kentucky Bourbon
2 pinches yellow cornmeal
4 whole chives

Rinse potatoes, then using the small side of a parisienne scoop, cut the potatoes into about 36 balls. Reserve trimmings for another use.

In a 2 3/4 quart saucepan heat the olive oil and add the onions, cook until translucent.Add the garlic and cook until you have the aroma. Add the potatoes and coat with the onions and garlic. Season with the salt and pepper.

Stir in 1/3 cup chicken stock and reduce till dry about 4 to 7 minutes depending on your burner, repeat twice. Check doneness with toothpick.Transfer to 2 ramekins and press in lightly, keep warm. Deglaze pan with bourbon and flame. Finish sauce with remaining 1 tablespoon of chicken stock. Pour sauce onto 2 5-inch plates. Invert potatoes onto sauce. Sprinkle with cornmeal. Garnish each with 2 chives.

Zucchini and tomato frittata
1 teaspoon olive oil
1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices
1 tomato, chopped
2 teaspoons minced onions
1/2 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 teaspoon thyme leaves
1⁄8 teaspoon ground black pepper
3 eggs
1/2 cup shredded Cheddar cheese
Heat oil in 9-inch non-stick skillet on medium-high heat. Add zucchini; cook and stir 2 minutes. Add tomato, minced onion, garlic powder, seasoned salt, thyme leaves and pepper; cook and stir 1 minute.
Beat eggs in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low; cover and cook 7 minutes.
Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted. Makes 4 servings.
From McCormick & Co.