WHAT’S HAPPENING IN SIMPSONVILLE? LATE-SUMMER EVENTS TO CHECK OUT
If you’re tired of the South Carolina heat, you’re not alone. However, high temperatures are no reason to neglect the outdoor activities Simpsonville has to offer. Before fall sweeps in, grab your family and get outside for some late-summer fun. If you’re on the hunt for an event the kids will enjoy as much as you do, the Simpsonville Farmers Market should be at the top of your list. Every Saturday from 8 a.m. to noon during its season, the colorful market fills Simpsonville City Park with local vendors hawking fresh produce, artisan meats and cheeses, locally roasted coffee, health and beauty products, just-laid eggs, and much more. Since its founding in 2010, what was once a tiny neighborhood market has grown into a thriving local institution. Load up your reusable bags and head over to shop from vendors like Anytime Flowers, Brightside Beans, Chocolate Artworks, CLR Vegetables, Hyder Farms, Low Country Ladle, Steve’s Mushrooms, and Zula Mae Creations. Though the first day of school is rapidly approaching, there’s still time for your kids to squeeze in a few last-minute activities. Help them sharpen their tennis game by booking a Junior Tennis Clinic at Holly Tree Country Club (available for both members and non-members), or set them loose to learn primitive survival skills at the Trail Blazer Survival School. The season is winding down, but the CCNB Amphitheatre at Heritage Park hasn’t stopped ringing with music. That said, Ted Nugent’s appearance on Saturday, Aug. 17, for his “The Music Made Me Do It Again” tour will be venue’s final concert before August wraps up. Nugent is known as the “guitar shredding showman” of rock ‘n’ roll and has sold more than 40 million albums to date. If you’re lucky enough to meet him after the show, don’t forget to ask about his other passions: bowhunting (he’s a member of the National Bowhunters Hall of Fame) and coffee (he sells his own blends).
ROASTED CORN SALSA
Inspired by Bon Appétit Magazine
INGREDIENTS
• 2 medium ears of corn, shucked • 1 jalapeño or Fresno chile, seeded and thinly sliced • 1/2 red onion, diced • 1 large tomato, cored, seeded, and finely chopped • 1/4 bunch cilantro leaves, sliced • Juice of 1 lime • Kosher salt, to taste
DIRECTIONS
1. Heat a cast-iron skillet to high. Char corn, turning occasionally, for 10–14 minutes until kernels begin to blacken in spots. 2. Using a sharp knife, remove corn kernels from cobs and transfer to a large mixing bowl. 3. With a wooden spoon or potato masher, gently crush corn to release starch and juices. 4. Add jalapeño, onion, tomato, and cilantro. Mix to combine.
5. Top with lime juice and season with salt. 6. Serve alongside your favorite tortilla chips.
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