August Tenant of the Month: Rick Stewart of Burris Farm Market

August 2, 2017

August Tenant of the Month: Rick Stewart of Burris Farm Market

Every month, we’re spotlighting one of our tenants here at The Wharf. This month is Rick Stewart, owner of Burris Farm Market. Step into his family owned and operated farmer’s market to learn more.

Also, don’t miss his delectable “South Peach Salsa” recipe below, starring fresh, seasonal components available on the shelves at Burris!

Where were you born and raised?
Chickasaw, Alabama.

How long has your business been at The Wharf?
Since last summer and now on a permanent basis!

What sort of goods or services do you provide?
Fruits, vegetables, bakery items, ice cream, beer, wine, and specialty products.

What does a typical workday involve for you?
E-mails, phone calls, and a visit to Loxley and The Wharf markets.

What’s the most unusual thing that’s happened to you on the job?
Learning to do television interviews for all kind of weather-related stories.

What’s your favorite annual event at The Wharf?
Independence Day Street Party.

Other than your own store, what’s your favorite place to shop at The Wharf?
Island Time Daiquiri Bar.

What’s your favorite restaurant at The Wharf?
Villaggio Grille.

When it’s playtime, what’s your favorite activity at The Wharf?
Hanging out at one of the many concerts!

What’s something your customers might not know about your store?
We offer beer and wine and wonderful outside dining.

What are some of your favorite hobbies?
I love to play golf.

What’s your favorite band/musician?

What’s your favorite movie?
Batman (any with the Joker).

If you could spend the day with any celebrity or historical figure (living or dead), who would it be?
Kirk Herbstreit on Game Day in T-Town.

Do you have any pets?
3 dogs, 3 cats and Nick (my sidekick).


South “Peach” Salsa

3 Cups Sugared Fresh Peaches (Chilton county) with Juice (Burris)
4 TBLS Honey (Burris)
1 cup finely chopped Red Pepper
1 Finely chopped Roasted Pablano Pepper
2 TBLS of Fresh chopped cilantro
4 cloves Pickled Spicy Garlic (Burris)
1 cup finely chopped Vidalia onion
Mix all ingredients and ad Kosher Salt to taste. Let Refrigerate minimum 4 hours before serving.


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