Edible Ozarkansas
Cooking, Coloring with the Seasons
Photo by Russell Cothren
The signature Center Street Salsa Platter.
Photo by Russell Cothren
Photo by Russell Cothren
A sampling of her farm friends (those available for a picture), identified left to right are: Christi Wagner, Roaring River Bread Company; Celia Berry, Piney Creek Gardens; Carol Roper, Heritage Gardens; Stuart Drizner, Babsco Bakery / Studebaker Pies; KJ Zumwalt, KJ’s Caribe; Andrew Schwerin, Sycamore Bend Farm; Larry Wagner, Roaring River Bread Company; Grant McDowell, Sunny Hill Herbs; Kailee McCormich, White River Creamery; Richard Potter, RP Beef; and (seated) Bob Haygood, Pioneering Enterprises.
Photo by Russell Cothren
KJ laughs with Kaylynn Toombs of Homestead Farms as she selects peppers for the week.
Photo by Russell Cothren
KJ’s menu combines locally sourced staples, such as the greens, tomatoes, peppers, and cheeses used for her salads, with classic favorites such as shrimp and avocado.
Photo by Russell Cothren
Photo by Russell Cothren
KJ spends a Thursday morning, as she often does, at the Eureka Springs market. This market is open year-round, and she relies heavily on it to source ingredients for the seasonal dishes she prepares. “I buy something from everyone,” she says proudly. She also exchanges laughs and stories with many merchants, picking up where they last left off and asking questions only a friend and regular patron would know to ask.
The guacamole, served in a margarita glass, is a feast unto itself.
Photo by Russell Cothren
KJ Zumwalt and teammate Christy Davis. In August, KJ shaved off her long, brunette locks in solidarity with Christy, who has cancer.
Photo by Russell Cothren
