Weekly Farmer's Market Report

Hello everyone! I got back to the market this week. We're on the cusp of things disappearing (fewer cantelope to choose from, only a few vendors with blueberries) and new things appearing (plums were everywhere - yum!). Apples are next on the horizon, and then back around to cooler weather vegies.

For those of you who did Produce Box for the first time, what did you think? How much did you spend? How much variety was there? What was the quantity and quality like? Will you do it again next summer?

In culinary news, I made spaghetti sauce with a quart of my frozen tomatoes. Very tasty! Over and out!

Weekly Farmer's Market Report

I am being bold and brave! I picked up two boxes of tomatoes to can tomorrow. It's the only thing we used to do at home that I haven't done as a wife and mom myself. I called my mom and asked her what her ratio of tomatoes was to quarts produced. She said she remembers getting 14 quarts out of a bushel. I went online to check how many pounds of tomatoes are in a bushel . 53! The boxes at the farmer's market are 20 pounders and I want to end up with 24 pints so I got two that were heaping. The lady thought they were 25-30 pounds each. I'll let you know how it turns out. I will be recovering from my knee surgery next week so there will be no report. I'm hoping Sweetie will do my hunting and gathering for me. I can't think of a better way to recover than with fresh fruit and veggies!

Weekly Farmer's Market Report

I just realized I never reported back last week. Sorry about that! The purple and cream peppers were very pretty but tasted just like green peppers. They were great grilled. I found out more specific info about winblown peaches. They come on around the 4th of July and are available for a few weeks. I've noticed there are different varieties of peaches every couple of weeks. The peach lady told me all the peach trees blossom at the same time but they develop at different rates. Hence the changing varieties. The ones there right now are the softer, meatier peaches we always used to can. I also picked up a lavendar skinned eggplant last week. The lady told me the skin is much thinner. I cut it into 1/2 inch slices, salted and drizzled them with olive oil and red wine vinegar and grilled them for 2-3 minutes on each side. Wowsers! Even Mr. Eggplant Hater said they were okay. I thought they were fantastic. I also found the cutest little round zucchini called 8 balls. I'm going to carve out the insides, saute them with onion and basil, mix in bread crumbs made out of my whole wheat bread and a little parmesan cheese, and then bake them. Should be tasty! Over and out!

Weekly Farmer's Market Report

It was a quick trip in and out today but here's the scoop. I picked up another case of blueberries to freeze. The vender said there is only a week or two left of prime blueberry picking so go and get 'em while you can. I also picked up a box of peaches to freeze. Pee Dee Orchards has winblown peaches, or a name close to that , which don't turn brown when you cut them. She said they would only have them another week or two as well. I picked up some of the purple and cream sweet peppers I talked about last week. I'm going to grill them. I'll report back. Happy eating everyone!

Weekly Farmer's Market Report

I was so excited when I got home Thursday morning about what I'd found at the farmer's market, I wrote a note to myself so I wouldn't forget anything. Just found the note, which means I didn't write anything on our blog yet. I love being old! I forgot to mention last week that I found brussel sprouts. The vendor who had them said they usually only have them on the weekends, which is true. She didn't have any on Thursday. There were several varieties of vegetables I hadn't seen before. There were purple and creamy white sweet peppers. I'm going to plan a meal with them next week just to try them. There were all sorts of eggplant. It comes in a variety of shapes and colors. There was one called "pink tongue", or something like that, which looked just like a long skinny tongue. The skin is very thin and so my husband said he'd give eggplant another go (see note below). There were some beautiful heirloom tomatoes. I also bought fresh basil. My car smelled heavenly going home. The woman who sells herbs brings cilantro and dill on the weekends. She said she'd bring me a bunch of each next Thursday.

The big news of the week is that this is blueberry season. I was tipped off when I saw prices for flats of blueberries. Blueberries are so easy to freeze. Check for stems and bad berries, put in baggies and freeze. I put rounded cups of blueberries in ziploc sandwich baggies, lay four flat in a gallon size ziplog baggy, put two of those on a cookie sheet, and then put the whole thing in the freezer. Which reminds me - I need to go get my cookie sheets out of the freezer now that the berries are frozen.

As a follow up to last week's blog, I learned that I actually do like eggplant, but my husband does not. The recipe in "Animal, Vegetable, Miracle" was really good. I think it needs to cook longer than she says, and it could be spiced up a little more. But I really liked it.

Farmer's Market Weekly Report

I was so excited when I got home from the Farmer's Market but just realized I never reported back! Eggplant is here! I tried cooking eggplant years ago but didn't like it enough to make it a regular part of our menus. They looked so pretty I decided to get two and make the eggplant recipe out of the Kingsolver book. I'll let you know what I think. There were also green peppers, and the peaches are freestone. We are having the same experience as Katie (see her 6/28 post). Everything is bursting with flavor! It's like fireworks in our mouths!

Close to home...

Trying to eat food grown close to home is becoming a little easier. This process does help when you have family who can bring items that are grown and made close to their home when they come to visit. This morning we ate one of the most delicious breakfasts I have had in a long, long time. Not only because it tasted good, but also because I knew we were eating food that has not traveled a million miles to our mouths. We made pancakes out of wheat that was grown in a field where the horse and plow are the machines working it. The pancakes also were made with organic yogurt (which we would have made, but ran out of time)which was soaked overnight with the wheat. Did you know that it is better to soak your grains for 12-24 hours before you eat them? I can go into that more later. Real maple syrup made in Ohio drizzled over our pancakes. We had free range eggs from the market and from my MIL's neighbors chickens. Melons and blueberries were provided by the local farm. We had a sprite melon and a honeydew which were ripened to perfection! Then to top off the meal, milk was fresh from the cow, unpasturized. Yum!

Weekly Farmer's Market Report

I'm back! Here's the scoop on the market. The strawberries are gone but now there is cantelope. I also found some tasty nectarines. The peaches are semi-free stone (meaning some come away from the pit and some don't). The free stone peaches should be out in the next week or two. I was hoping to see some eggplant but I was in a hurry and wasn't able to nose around very much. The tomatoes are now from the field rather than greenhouses. I love summer!

Weekly Farmer's Market Report

Sorry this is a little late this week. I know you could hardly wait to hear what was new at the market. Are you ready? Plums! There were several venders who had them. My husband is the plum guy and he said they were tasty. I will be out of town next week. Maybe it will be time for eggplant when I get back. I have several recipes I'm waiting to try. Over and out!

Weekly Farmer's Market Report

Now that it is getting hot I've decided to go to the market in the morning hours if possible. Everything was looking a little wilty by 3:00 in the afternoon when the temperature was in the 80's last week. This morning everything looked so fresh and perky. There were blackberries today, and several vendors had corn already! That helped me not be sad that asparagus season is pretty much over.

Omnivore's Dilemna

As an Alaskan it has been a challenge for me to understand the growing season of all things, plants and animals. In Alaska there are 2 seasons, summer and winter. During the summer you eat as much veggies as you can as the veggies are available for about 3 months if you are lucky. The rest of the year, the ground is frozen. There aren't a lot of cows or chickens in Alaska, mostly moose and ptarmigan. However, now I know why hunting season for moose is in September! As I have been learning more about food, when it is grown and where it comes from I came across this passage from the book Omnivore's Dilemna, "We should eat red meat when it's cold, but people want chicken in the winter, when we don't have it...A global food market, which brings us New Zealand lamb in the spring, Chilean asparagus in December, and fresh tomatoes the year round, has smudged the bright colors of the seasonal food calendar we all once knew by heart. But for local food chains to succeed, people will have to relearn what it means to eat according to the seasons. This is especially true in the case of pastured animals, which can be harvested only after they've had several months on rapidly growing grass (this is when they are the fattest) Feeding animals corn in CAFO's has accustomed us to a year-round supply of fresh meats, many of which we forget were once eaten as seasonally as tomatoes or sweet corn: People would eat most of their beef and pork in late fall or winter, when the animals were fat, and eat chicken in the summer."

This shed a whole new light for me on the W of W. Doesn't this sound familiar? Heavenly Father has told us, in the season thereof. For me it helps me to partly understand why we eat red meat when it is cold...the meat is better for you! I have been trying to learn which farmers are at the farmers market and how they raise their animals so that I can get the best food for our family. I know the cost is a bit more, but I have come to realize that spending money on quality nutritionally dense food is important to me as I raise my family. I want what is best for us and if that means paying more for good quality, I am willing to do that. I went to the market today and bought from Maple View Farms which is a local dairy farm and you can get their milk at Harris Teeter or Whole Foods (the chocolate milk is to die for!). I also bought free range eggs from them.

Peaches were at the market today! Yummy! I can't wait to have some with my local milk. They are delicious. I love summer!

Has anyone else read Omnivore's Dilemna? I'd love to hear your thoughts. I wish I knew of a farm close by that operates like the Polyface farm. If you know of one, please let me know.

Weekly Farmer's Market Report

There really are peaches! And blueberries arrived this week! The vendor selling peaches is down on the end closest to the main road. My friend bought some Saturday and said she had to wait about four days for them to ripen, but then they were fantastic. Only two more days to wait! I also asked about sugar snap peas at my usual stop because the ones I'd seen around the market looked old. She said they were all gone from her field as of Monday so anything I was seeing was getting older by the minute. I was going to freeze some but missed my window. Now I'll know for next year.

The Fire's In Their Eyes And Their Words Are Really Clear

The farmers market doesn't disappoint. Guess what showed up last week, BEETS! I am not a fan of the gross canned beets found on the everyday salad bar, but a good roasted fresh beet is enough to make me cry. A few weeks back nearly licked my plate in public after eating a serving of beet salad at a baby shower. It was all I could do to refrain from taking my fork, making a run for the bowl, and beating off all other guests as I devoured every last bite. I am not even over reacting, it was really that good! After begging the hostess for the recipe she finally emailed it to me today. It is so getting put on the meal plan for this week. If you have tried beets before and not liked them, I encourage you to brave up and give this dish a try, particularly following the substitution of using fresh roasted beets instead of canned beats. It made all the difference, just beet it.

Beets and Caramelized Onions with Feta
2 tablespoons cider vinegar
1 teaspoon Dijon mustard (preferably whole-grain or coarse-grain)
1/4 teaspoon black pepper
3/4 teaspoon salt
5 tablespoons olive oil
1 lb onions (2 medium), quartered lengthwise, then cut crosswise into 1-inch pieces
2 (15-oz) cans small whole beets, drained and quartered (or halved if very small) I used fresh beets that I roasted in the oven instead.

3 oz crumbled feta (1/2 cup)
1/4 cup pine nuts (1 oz), toasted and coarsely chopped

Whisk together vinegar, mustard, pepper, and 1/2 teaspoon salt in a large bowl, then add 3 tablespoons oil in a slow stream, whisking until combined well.

Cook onions with remaining 1/4 teaspoon salt in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden brown, 18 to 20 minutes. Add onions to dressing, then add beets and cheese, stirring gently to combine. Serve sprinkled with pine nuts.

Gourmet
September 2003

Weekly Farmer's Market Report

Sorry this is so late! Good news! There is already zuchini and yellow squash this week. I am a very happy camper. The word on the street is certain vendors will have peaches starting this weekend. We don't have freestone here until after July 4, but these are the kind you bite into and juice dribbles down your chin. Oh yeah! It's like a preview of summer!

Weekly Farmer's Market Report

I'm so excited I can hardly type! We have a new veggie - peas! I forget the names of the two kinds but there are the peas that need to be shelled, and the peas you eat pod and all. Everything else green is still there - asparagus, broccoli, lettuce. The lettuce from the hydroponic guy is amazing. I bought some for my sweetie two weeks ago to eat while I was in Houston. I opened the fridge Tuesday night to see what I had and there was a head of green leaf lettuce, still perfectly crisp and tasty. Two weeks! Just picked veggies - you gotta love 'em!

Sweet Potatoes

For those of you who have sweet potatoes out the ears, here is a website for you. Click here to check out some amazing sweet potato recipes. I can't wait to try out some of the recipes this week. Yes, I am one of those who have a few sweet potatoes I need to use up. Let me know fi you try anything. I'd love some feedback.

Spring Vegetable Risotto

Serves 4 as a main course or 6 as a first course. Published May 1, 2008. From Cook's Illustrated.

To make this dish vegetarian, replace the chicken broth with vegetable broth; the test kitchen’s favorite brand is Swanson Vegetarian Vegetable Broth (see related tasting). Onions can be substituted for the leeks. If substituting onions, use 1 roughly chopped medium onion (1 cup) in the broth and 2 minced medium onions (2 cups) in the risotto. At the end of cooking, you may have up to a cup of broth left over.

Ingredients

Gremolata
2	tablespoons minced fresh parsley leaves , stems reserved
2	tablespoons minced fresh mint leaves , stems reserved
1/2	teaspoon finely grated zest from 1 lemon
Risotto
1	pound asparagus , tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
2	medium leeks , white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note)
4	cups low-sodium chicken broth (see note)
3	cups water
5	tablespoons unsalted butter
	Table salt and ground black pepper
1/2	cup frozen peas
2	medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
1 1/2	cups Arborio rice (see note)
1	cup dry white wine
1 1/2	ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
2	teaspoons juice from 1 lemon

Instructions

1. 1. For the Gremolata: Combine ingredients in small bowl and set aside.

2. 2. For the Risotto: Chop tough asparagus ends and leek greens into rough 1/2-inch pieces. Bring chopped vegetables, reserved parsley and mint stems, broth, and water to boil in large saucepan over high heat. Reduce heat to medium-low, partially cover, and simmer 20 minutes. Strain broth through fine-mesh strainer into medium bowl, pressing on solids to extract as much liquid as possible. Return strained broth to saucepan; cover and set over low heat to keep broth warm.

3. 3. . Heat 1 tablespoon butter in large Dutch oven over medium heat. When foaming subsides, add asparagus spears, pinch of salt, and pepper to taste. Cook, stirring occasionally, until asparagus is crisp-tender, 4 to 6 minutes. Add peas and continue to cook 1 minute. Transfer vegetables to plate and set aside.

4. 4. Melt 3 tablespoons butter in now-empty Dutch oven over medium heat. When foaming subsides, add leeks, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring occasionally, until leeks are softened, 4 to 5 minutes. Add rice and cook, stirring frequently, until grains are translucent around edges, about 3 minutes. Add wine and cook, stirring frequently, until fully absorbed, 2 to 3 minutes.

5. 5. When wine is fully absorbed, add 3 cups hot broth to rice. Simmer, stirring every 3 to 4 minutes, until liquid is absorbed and bottom of pan is almost dry, about 12 minutes.

6. 6. Stir in about 1/2 cup hot broth and cook, stirring constantly, until absorbed, about 3 minutes; repeat with additional broth 3 or 4 times until rice is al dente. Off heat, stir in remaining tablespoon butter, Parmesan, and lemon juice; gently fold in asparagus and peas. If desired, add up to 1/4 cup additional hot broth to loosen texture of risotto. Serve immediately, sprinkling each serving with gremolata and passing Parmesan separately.

Weekly Farmer's Market Report

Yee-haw! Today I found four different types of lettuce AND fresh broccoli! There is still asparagus and strawberries everywhere. I am really excited to try out the asparagus recipes (see posts below). Thanks ladies! I will be out of town next week so go do a little sleuthing on your own. Happy eating!

Roast Asparagus with Lemon and Parmigiano-Reggiano Furls

Serves 4 generously

• 1-1/2 pounds pencil-slim asparagus, trimmed of tough stems
• 2 tablespoons extra-virgin olive oil
• 1 large clove garlic, minced
• Salt and freshly ground black pepper
• Juice of 1 lemon
• About 3 ounces Parmigiano-Reggiano cheese in a chunk (if not to be had, use Asiago, a sharp cheddar, or any other nutty tasting cheese)

1. Preheat oven 450 degrees F. Soak asparagus in a sink full of cold water for 5 minutes. Drain and gently roll in paper towels to dry.

2. In a large shallow baking pan, roll asparagus with oil, garlic, salt and pepper. Spread out in a single layer. Roast 3 minutes, or until tender crisp. Test by tasting or piercing with a knife to see there is still some firmness. Remove with tongs to a platter.

3. Just before serving, taste for salt and pepper. Sprinkle with lemon juice. With a vegetable peeler, shave furls of the cheese over the asparagus. Serve hot or at room temperature.

Spring has sprung, now what?

Like my pals Katie and Patti (maybe for the sake of this blog I should change my name is Danie, I feel so left out) I have been loving the fruits of springs labor. Anyone thinking of joining in the fun of The Produce Box, I highly recommend it. Haven't been disappointed a single week. However, I still hit up the farmers market to get additional favorite and items not included in the box, but I digress.

I would like to add one word to Pattie's declaration of "ASPARAGUS" and that is "ROASTED!" I love that stalky, green, skinny, goodness as much as I love my own mother, which either speaks volumes of my inappropriate relationship with food or not so great things about my mother. Have you seen my hips people? Asparagus, how do I love thee, let me count the ways. My favorite and go-to recipe for Asapargus, a vegetable so delicious it deserves the respect of capitalization, is a lovely roast. A light drizzle of olivie oil, kosher salt, and fresh cracked pepper, and you are good to go, that is until you pull it from the oven. After a quick roast and immediately after pulled from the oven I give it a quick squeeze of fresh lemon juice. It brightens up the flavor and brings an extra zaa zaa zoom to the dish.

Despite the infatuation with roasted asapargus I did decide to branch out and try some new recipes with last weeks delivery. I am here by recommending this 4 Fork recipe for Aspargus Pesto with Pasta. People, this dish will not diappoint. If it does disappoint your taste buds are broken and you should seek immediate medical attention. Aspargus, pesto, pine nuts, add a heaping helping of a hot dinner date and you are GOOD. TO. GO.

For additional information about my friend, Asparagus, go here. Don't even pretend you weren't curious.

OK ladies. It is asparagus season. What is your favorite recipe? Please share with us how you like to cook your asparagus. Melisa Crane sent me a recipe last week that I tried over the weekend and LOVED it! I can't wait to make it again. Thank you Melisa! She wanted to make sure you all enjoyed it too and asked me to post it for you. You can clickie here to view the recipe. It is a fun site and I really enjoyed the chocolate cake too (a little too much!)

In other news there is a new farmers market opening up on May 2. You can read about it by clicking here. Maybe it will be closer for those of you who don't want to drive to Raleigh.

I went to the market on Thursday morning last week and enjoyed seeing all the plants and veggies that are arriving or have arrived! I found local free range eggs and local milk as well as meat. I learned that the farmer delivers on Wednesday afternoons so Thursday mornings are a good time to go. I was excited to be able to support the local people as well as buying products that haven't been shipped here, there and everywhere.

With the delivery of The Produce Box each week I am getting lots of veggies that I have to figure out what to do with. Anyone have a good recipe for collard greens, turnips, or cabbage?

Weekly Farmer's Market Report

I have one word for you - ASPARAGUS! It may have been there last week when I was out of town but everyone has it this week. And it's tasty! Enjoy!

Weekly Farmer's Market Report

I am leaving town in the morning and didn't get a chance to get over to the farmer's market to see what was new. This is a big weekend though! It's the official opening of the Raleigh farmer's market (which means the seasonal venders will start operating again), and the Apex and Cary farmer's markets. I am including a link for each of them so you can get locations, and days and times of operation. I will be gone next week but will report back after Easter. Happy eating!

Raleigh Farmer's Market: www.ncagr.gov/markets/facilities/markets/raleigh/index.htm
Cary Farmer's Market: www.caryfarmersmarket.com
Apex Farmer's Market: There isn't a website. It's located at the old train depot, which is now the Apex Chamber of Commerce at the corner of S. Salem and Center Street in Apex. It will be open every Saturday from April 4-November 7 from 9 am to 2 pm.

Weekly Farmer's Market Report

Sorry this is so late. Nothing new to see food wise, but the flowers are starting to arrive. Yippee skippee!

Tenderloin Spinach Salad

1 (1 to 1 1/2 lb) package pork tenderloin , medium cut
1/3 c. honey mustard, divided
2 T dried, crushed roemary, divided
Salt and pepper, to taste
1 (9 to 10 oz or more) bag pre-washed fresh spinach (I always wash a second time)
1 medium red bell pepper, thinly sliced and cut into 1 inch pieces
1/2 c. sweetened dried cranberries
1/2 c. diced green onions
1/3 c. toasted pecan pieces (I do a coarse chop)
1 (4 oz.) container crumbled feta cheese
1/2 c. or more balsamic vinaigrette dressing

Preheat oven broiler. Place tenderloin pieces on broiler pan. Spread half of honey mustard over meat. Sprinkle with half of the rosemary, salt and pepper. Broil for 8 minutes. Remove the pan from the broiler, turn over the meat and repeat above process. Broil 8 additional minutes, or until done. Meanwhile, take stems off spinach and arrange on a large platter, or divide onto individual plates. Sprinkle with red pepper, cranberries, green onions and pecans. When meat is done, slice into thin pieces and divide onto plates, or place whole pork piece on center of each salad. Sprinkle feta on meat (it warms it up just a little), pour dressing on salad and serve. I always put the bottle of dressing on the table for those who want more.

(When it's hot I cook the pork in a non-stick skillet on the stove. It doesn't eat up the kitchen quite as much.)

Makes 4 servings.

Weekly Farmer's Market Report

Sorry this is so late! There wasn't anything new available so I will post a recipe I made Thursday with local spinach, green onions and pecans. I had pork in the freezer so I didn't go up to the pork place. It's a recipe that won first place in the NC Pork Producers Association Tar Heel Pork Challenge at the NC State Fair in 2004. Enjoy!

Animal, Vegetable, Miracle: A Year of Food Life

Written by Barbara Kingsolver, with Steven L. Hopp and Camille Kingsolver

This book describes the Kingsolver-Hopp family's decision to move from Tuscon to the farm they own in Virginia and try to live off what they can produce, and anything within a 120 mile radius for one year. The basic point for them is eating fruits and vegetables in their growing season and storing the surplus for the winter, eating meats and dairy products that come from pasture fed animals to avoid any inadvertent exposure to harmful elements or disease, promoting the re-introduction of heirloom breeds of seeds and animals, having a positive impact on the environment by purchasing foods with minimal fuel expenditures for transportation as well as being grown in an environmentally responsible way, and supporting small farm operations in the community by shopping and eating at establishments that sell or use locally grown produce, meats and dairy products.

So that's the stuffy summary. The book is anything but! As one reviewer wrote, "One wants with all one's heart to sit with [Kingsolver] on the porch at the end of the day and shell peas." What the book did for me was propel me to make some of those ch-ch-changes DanaLee talked about. I used to can fruit and make jam and freeze vegetables. When I realized it was cheaper to buy it, I quit going to the trouble of doing it myself. This book reminded me that there is such an advantage to eating food within a few days from it being harvested, the extra cost is well worth the rewards to my health, as well as my community. I am a conservation nut, so the idea of not using fuel resources to ship a product across the country that I can purchase farm fresh fifteen minutes from my house is very appealing. My daughter was in Guatemala for several summers. I was talking to her on Skype one day and told her I bought a cantelope from Guatemala and was happy to be helping the farmers there. She told me that large American corporations had come into the country and bought out many of the farms. It was causing the smaller farms to go under when they couldn't compete. Not good. I was also unhappy with the news of seeds being sold to third world countries that were being touted as the end all to poor health because of being genetically enhanced with additives, but were not able to reproduce after the initial harvest. Those farming with this product were forced to buy seed each year. Don't get me started about the patents on these seeds. But I rant on! The book covers these issues very well, and what can be done.

The joy of reading this book is the wonder of plants growing from seeds to harvest, how to eat simply and make preparing a meal a happy time, how good it feels to finally finish canning all those tomatoes (or freezing vegetables) and having the stocked shelves and better things to eat as a result. I love Kingsolver's writing style. (I absolutely adore the last paragraph of the book.)My biggest "ah hah" moment was the Vegetannual. I can't draw the picture here but you can find it at http://www.animalvegetablemiracle.com/. It's right there on the home page. It's a "plant" that shows you the growing season in a very practical way so you can know what's coming up next. There are so many wonderful revelations in each chapter of this book. It's something you have to experience for yourself because it will resonate differently depending on your own food experiences. I didn't realize this book was so controversial until it was brought up at my book club. Oh my! To be controversial was not the intent. The authors state at the end that this was their year of food life, and whatever we can glean from it will be good. I may still be eating bananas and buying grapes from Chile in the winter, but I am also supporting my local farmers by planning my meals around what is seasonally available more than what is shipped in. I'm going to make jam, and can peaches and tomatoes, and freeze vegies! I started my new food habits in a dead growing time, just like they did. I am very excited to watch my selection grow at the Farmer's Market, just as they enjoyed watching their seeds begin to grow. I thoroughly enjoyed reading this book. Enjoy it for yourself!

Creamy Mashed Rutabaga

1 3/4 lbs rutabaga, peeled and thickly sliced
1 Granny Smith apple, peeled, cored, and thickly sliced
3 cloves garlic, slivered (I used minced garlic)
3/4 tsp dried marjoram or oregano
1 tsp salt
3 T evaporated low-fat milk
2 T grated Parmesan cheese
2 tsp butter

Combine rutabaga, apple, garlic or marjoram, and 1/2 tsp salt in large saucepan. Add water halfway to top of ingredients and bring to boil. Reduce to a simmer, cover, and cook until rutabaga is tender, about 30 minutes. Check water about halfway through and add more if needed. Drain well, and transfer mixture to a large bowl. Add the evaporated milk, Parmesan, butter and remaining 1/2 tsp salt and mash until the mixture is well blended but still chunky.

This recipe can be prepared 1 day ahead by boiling the rutabaga mixture until rutabaga is tender and then refrigerating. To serve, gently reheat over low heat, stirring in the remaining ingredients. If you'd prefer a smooth vegetable purée, mash with a potato masher or an electric beater until no lumps remain.

There are local rutabagas available all winter, and they are really good cut up and tossed into soups as well.

Sustainable Table

I thought we could have our first online discussion. I came across this website and thought it was very informative: Sustainable Table. Here is what I thought we could do. In the comments section (click on comments below) answer these 3 questions after looking at the website. Post your comments so that we all can read them.

1. Browse the website, what catches your eye/interest?
2. What recipe would you like to try?
3. Do you think this is a website that would be useful to you as you strive to eat healthier?

Pork and Butternut Squash Sauté

3/4 lb. small red potatoes, cut into 1/2 inch dice
1/4 cup flour
1 1/2 tsp salt, divided
1/2 tsp pepper, divided
1 lb pork loin, cut into 2 by 1/4 inch strips
1 T olive oil
3 cups butternut squash, cut into 1/2 inch chunks
3 turnips, cut into 1/2 inch thick wedges
3 carrrots, cut into 1/2 inch thick wedges
2/3 cup chicken broth
1/4 cup cider vinegar
1/2 tsp rubbed sage
1/2 tsp ground ginger
2 T chopped fresh parsley

In small pan with a little water, cook potatoes, turnips and carrots until almost tender, about 5 minutes. Drain well and set aside. At the same time microwave squash until tender, but still firm, about 10 minutes. Check at five minutes, and then again at 7 minutes, and remove any that are ready. (If they get too soft though it doesn't matter, so don't sweat it too much.) Meanwhile, combine flour with 1/2 tsp salt and 1/4 tsp pepper in a gallon ziploc bag. Add pork and shake to coat. In a large non-stick skillet, heat the oil over medium heat until hot but not smoking. Add pork and cook, stirring frequently until browned, about 6 minutes. Transfer pork wth slotted spoon to a plate and set aside. Add potatoes, turnips and carrots to the skillet, stirring to coat. Stir in the broth, vinegar, sage, ginger, remaining 1 tsp salt and 1/4 tsp pepper. Bring to a boil, reduce to a simmer, cover, and cook five minutes. Add squash and cook five minutes more, or until vegetables tender. Return pork to pan and cook uncovered until pork is cooked through, about three minutes. Stir in the parsley, and serve.

Roasted Cabbage with Simple Balsamic Reduction

4 cups chopped red cabbage (1 inch pieces)
4 cups chopped green cabbage (1 inch pieces)
2 T olive oil
1/2 tsp salt
1/4 tsp pepper
Simple Balsamic Reduction, for serving, recipe follows

Preheat oven to 450 degrees. Core and chop cabbages into 1 inch pieces, and mix in large roasting pan. (I found that half a large cabbage yielded 4 cups chopped.) Drizzle oil, salt and pepper over cabbage, and toss to mix well. Roast for 30 minutes, uncovered, stirring once halfway through. Cabbage is done when still crisp-tender and edges begin to caramelize. Remove from oven, and drizzle with Simple Balsamic Reduction to taste, if desired.

Simple Balsamic Reduction

1 1/2 cups balsamic vinegar
3 T brown sugar
2 garlic cloves, crushed and peeled

In a small pot, combine vinegar, sugar and garlic. Bring to a moderate boil, and boil 5 minutes to reduce mixture by half. Reduce heat to low, and simmer 5 minutes or until sauce has thickened about as thick as pancake syrup. Remove and discard garlic, and serve. (Leftovers can be refrigerated in an airtight container for up to one week.) Makes about 3/4 cup.

I found that I only needed half the reduction for my taste so I will cut the recipe in half next time. My massage therapist tried this with other vegies and said they all roasted very nicely and tasted great with the reduction.

Collard Greens

Wash 1 1/4 lb collard greens (allow 8 ounces per serving) and strip leaves from inedible stalk. Stack the leaves, roll them up, and slice into strips. They can be chopped at this point or left as strips. In a 3 quart baking dish, place greens with the water that clings to them from rinsing. Cover and cook on high until tender 7 to 10 minutes, stirring after 3 minutes. Let stand, covered, for 2 minutes. Season with salt and hot pepper sauce (or vinegar, lemon or garlic).

Serves 2

Weekly Report 3/11/09

I am so excited! Since it's going to be cold this weekend I went to the Farmer's Market today looking for butternut squash to make the Butternut Bean Soup found at the bottom of the recipes at www.animalvegetablemiracle.com/Recipes.html . There weren't any butternut left, but I found buttercup squash, a round squash that is one of the sweetest. I am going to cut it like a pumpkin, bake it, and serve the bean soup in that instead, a la Pumpkin Soup in its Own Shell. I also found baby collards. I found a very easy way to prepare collards in the Joy of Cooking. I will post that with a few other recipes. Oh joy!

Good, Better, Best

I don’t set goals. I don’t set goals because I hate to lose, be wrong, or fail at anything. Pride much? So when I get those nudges from inside telling me to make some changes, I do it by lists. I make lists out of everything. In fact sitting next to me right now is a post it note that reads like this

1. Pick a topic.
2. Think it through.
3. Don’t be mean.
4. Post it!

So here I go with my first post giving some of my thoughts on our idea of having a virtual “enrichment”. I do not write because I am an expert or because I live some higher law of health and wellness, but because my inner nudger wanted me to make some life changes. I made a list. A list that is slowly making a difference in my lifestyle, helping to take me from good to better and best.

I thought I would review some of the items that have made my list in the hopes they will help you too.

Better: When deciding what changes I needed and wanted to make I had to do my research. Rather then just trusting advice from the cool people or whatever is currently being preached at the church of Oprah, I did my own research. Thankfully the Internet makes this process much easier and if you cannot commit to hours of reading, a few quick google searches and you can be on your way. Books that worked for me are listed below.

Animal, Vegetable, Miracle: A year of Food Life Barbra Kingsolver
I most appreciated this first hand account of how it actually worked for her family to eat local and seasonally. Now this family lived a higher level of commitment that I have given to this point, but it got me motivated and inspired about my first level of changes.

Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients by Jesse Cool

My favorite tip I gained from this book was to organize my recipes by seasons. It is so fun to flip through a few weeks and see what yummy things I will be eating once those darn strawberries down the street are ready.

How to Pick a Peach: The Search for Flavor from Farm to Table by Russ Parsons
If you are a nerd a heart, this book is for you. Full of facts to realistically understand how to eat fresh from what is growing locally. It’s an encyclopedia of information and a gleeful read.

Best: NC is full of sensational farmers markets that make the purchasing of local foods so much easier. If you have not taken the 20 minutes to drive into Raleigh for the market you are missing out. Not only does it provide the opportunity to support our local farmers, but it’s a wonderland of flavors, colors, smells, and experiences. The outside portion of the market offers every manner of fruit, vegetable, and nut you can imagine. If you are confident in what you want, go any time. If you are unsure about how to cook some of the local favorites, go during a week day morning. The vendors have more time, it's less hectic, and they love to talk you through their crops. They have gems of wisdom, often generations old to share with you about picking good items and how to cook them!

The upper level or indoor portion of the market, does have vegetables, fruits, and nuts but also includes a wide variety of locally made cakes, pies, jams, spreads, and pickled everything. You can also purchase locally raised and slaughtered meats, eggs, and cheese. The prices of the fruits and vegetables are unbeatable and while the meat/cheese products might be pricier, I find it’s worth the cost knowing the animals are hormone free and free range.

Having problems getting your kids to eat fruits and vegetables? Take them along with you, let them pick things out, taste them fresh there. I promise there is a world of difference in eating a brussel sprout from a frozen bag, and eating one that was grown down the road and picked fresh this morning. Seriously, good times.

In the next few months, North Carolina’s Pick Your Own Farms will be opening. I will give my personal reviews of my favorite, and trust me, if nothing I am opinionated. I have been to a variety of farms in the area and will gladly share my experiences. We are so fortunate to have these great farms close by, take advantage and turn your favorite good recipes into BEST recipes by filling them with flavors of locally grown veggies and fruits.

Weekly Report

I went to the Farmer's Market yesterday, not sure if very many venders would be there. Surprise! It was a very cold 45 degrees and they were all there, happy to see me. There wasn't anything new this week, only sad news. I was hoping to find beet greens for a recipe I clipped from the paper. I remember them being less bitter than turnip greens. Apparently they withered in the first snow we had in January so I will have to wait until next year to try them. I've heard from two old time Southerners that just a little sugar with the greens does wonders. I will try it out and report back. The fresh spinach I bought last week was fantastic, so I bought some more because my recipe says I can substitute any greens for the beet greens. I'll post it after I make it this weekend so I can report how it turned out.

Three Bean Chili

Three Bean Chili-Dr. Phil

Hands-on time: 25 minutes| total time: 1 hour | makes 4 servings

2 t olive oil
1 large onion, chopped
2 ribs celery, thinly sliced
1 large green bell pepper, cored, seeded and chopped
2 garlic cloves, minced
2 T chili powder
2 t ground cumin
1 (14 oz) can. no salt diced tomatoes
1 cup canned great northern beans, drained and rinsed
1 cup canned pinto beans, drained and rinsed
1 cup red kidney beans, drained and rinsed
2 cups, no salt, fat free vegetable broth
1 medium sweet potato, peeled
1/2 t salt

1. Heat oil in large saucepan or pot set over medium heat. Add the onion, celery, and green pepper. Cook, stirring until fragrant, about 3 minutes. Add the garlic and cook 30 seconds, then stir in the chili powder and cumin. Cook another 20 seconds, until aromatic.
2. Pour in the tomatoes, beans, and broth and bring to a simmer.
3. Using the large holes of a box grater, grate the sweet potato into the chili. Cover, reduce heat to low, and simmer slowly, stirring occasionally, until thickened, about 40 minutes. Stir in the salt and let stand at room temperature for 5 minutes before serving.

Healthy Food Choices

My mother-in-law is able to get raw milk from a local farmer in her area and I love it! I have been searching for some place to find it here in NC and finally I did. It still doesn't come directly from NC, but Pennsylvania, is pretty close, right? I thought I would share this information in case anyone else wants to buy good quality products. Maybe we could put an order in together?!

Healthy Food Choices is a co-op in which we receive products from an Amish farm in Pennsylvania that is all from grass-fed, pastured-raised, free-range, organic animals. The foods follow the principles in the book Nourishing Traditions. To join the co-op, you need to sign and return 3 forms and pay an annual $10 membership fee to the co-op. At that point you can begin ordering. We assemble orders once a month and send them to the farmer in PA. He sends a truck a few days later with everyone's orders. The food is delivered to the Raleigh Farmer’s Market and members are responsible for picking up their orders. We do have one person who will pick up deliveries for anyone that lives in Durham.

The page set up which includes all of the products for this farm is:

http://geocities.com/nchealthyfood/order.html

And, if anyone is still interested in The Produce Box, just ask me!

Melted Sweet Potato Quesadillas

2 T vegetable oil
1/2 large yellow onion, diced
1-2 tsp minced garlic (about 2 cloves)
4 c. peeled, grated sweet potatoes (about 2 large)
1 tsp dried oregano (or 1 T minced fresh)
1 tsp chili powder
2 tsp cumin
salt and pepper to taste
10 (6-8 inch) whole wheat or flour tortillas
1 1/2 c shredded Monterey Jack or Cheddar cheese

Sauté the onions and garlic in heated oil until onions soft, about 5 minutes. Stir in grated potatoes, oregano, chili powder and cumin. Cook, covered, for about 10 minutes, stirring frequently. Season with salt and pepper. Heat large skillet over medium heat. Spread 1/3 c. sweet potato filling on half of each tortilla and top it with 2 T cheese. Fold tortillas over to make half-moon shapes. Place folded tortillas, 2 at a time, in the skillet for about 3 minutes on each side, until lightly browned. (You can also bake the quesadillas on a cookie sheet for 8-10 minutes at 375 degrees.) Keep cooked quesadillas warm by placing them on a cookie sheet in a 300 degree oven until they are all ready.

Makes 10 servings
Per serving: calories, 248; fats, 10 grams (18% of calories); cholesterol, 20 milligrams; carbohydrates, 29 grams; fiber, 3 grams; protein, 10 grams; sodium, 270 milligrams

Weekly Farmer's Market Report

I was delighted to discover my open air friends back in their usual places when I visited the farmer's market today. They said they were moved down to the lower end for cleaning the last two weeks and not very many people saw them. I have been trying to use more of the winter vegetables like cabbage, turnips, butternut squash, sweet potatoes and rutabagas. Today I found beet greens and spinach amongst the collards. I will post some of the recipes I have found and used. Coolest find today at the Wise Farms area: local strawberries! They are called Winter Berries. They are grown in a solar tunnel at Lewis Nurseries and Farms in Rocky Point, NC. They were $5 a pound (very amply filled container) and $9 for two containers. It reminded me that over the next few months we will have a lot more produce to choose from. Yay!

The Produce Box

It's official. I am now a coordinator for The Produce Box. I am excited to be supporting local farmers and getting fresh veggies! Here is a little bit about it:

The Produce Box is dedicated to improving the local food system in the Triangle by providing a direct link between local farms and consumers. We do this by offering a variety of seasonal products, delivered weekly by Neighborhood Coordinators, who live in the neighborhood they serve.

There is more information on their website: www.theproducebox.com

Granny's Slow Cooker Chili

Since I am posting first, I thought I'd take the liberty to add a recipe I really like! This is a great recipe to get in all your beans and veggies. Plus, how can you go wrong with the crockpot? Check out Granny's Slow Cooker Chili and you'll be on your way to healthy eating! Cornbread on the side is a winner too!