Farmers Markets

Several members of my family were here for a bit of summer vacation. I’m sad for them when they go back, not so much because they are going back to oppressive heat but because they just don’t have access to the wonderful fruits and vegetables we get here at the farmers markets. Like avocado’s. There are actually many different varieties with different seasons. Right now we can get giant Nabals, other times Bacon or Fuente. In between there are the Haas. Interesting fact: Avocados don’t get ripe on the trees, they need to be picked and then get soft in 10 days or so.

But beyond having access to the farmers markets, there is also some work needed once you get home. Especially when the farmers market is just once a week, and you want to eat fruits and vegetables every day! And you don’t want to face furry, slimy or smelly things in your kitchen later in the week.

Here are some of the things that I do to keep the farmers market bounty under control:

1. All greens (lettuce, kale, chard, herbs) get washed, spun dry in the salad spinner, and put on towels (cotton or paper). Pick out any bruised or yellow pieces. The towels get rolled up with the greens, and put into a plastic bag. The air is gently pushed out, and the bag sealed (I normally use twist ties). These get tossed in the fridge.

2. Root vegetables (carrots, turnips, radishes, beets) get the tops removed. For beet tops, treat them as greens (see step 1). The vegetables go into a clear plastic baggie. If they are especially dirty, wash, but make sure they are dry so as to not rot. They go into the refrigerator.

3. Other green vegetables – green beans, zucchini, broccoli, etc. Don’t wash, but again, I like to put into a clear bag. I really hate the big white bags most farmer’s market vendors have – they take up a lot of room, and you can’t see what you have. I generally just put the vegetables loose into my market bag when I get them and bag when I’m home, but this doesn’t work for things like green beans.

4. Things that need to ripen (avocado’s, tomatoes, peaches and other stone fruit): Put on the counter, I have an assortment of ceramic plates and shallow bowls to keep organized. Important: these things need to be checked EVERY day, and either get eaten (best) or put into the refrigerator. Tomatoes should just be eaten – only refrigerate as a last resort, as the flavor goes away and they get watery.

5. Anything especially tender (like berries) get checked (anything slightly mushed in transit should be eaten right then and there) and put into the fridge. Unless you are lucky enough to need to eat them that day.

And yes, it takes me more time to do this than actually shop, but I find that greens get eaten when I don’t have to stop and wash them, things that I see get used (or tossed at the first sign of slime), and the perfectly ripe fruit makes nieces very happy.

The NY Times recently published a story with similar advice to deal with summer’s bounty  with advice to do even more when you bring them into the house! I don’t start roasting vegetables when I get home, but I do try to immediately figure out what to do with any oddball stuff. When my brother was here, I picked up some okra – got home and found this recipe for okra pickles. I substituted cider vinegar for white, used mustard seed instead of pickling spice, and a dry red pepper instead of the jalapeno and cayenne pepper (but other than that, followed the recipe). I thought they were pretty yummy (even if a little bit slimy).

Back to avocado’s: Nothing says love like a big bowl of guacamole:

Guacamole

This is a general guideline; adjust to your own taste and what you have on hand:

Onion: ¼ to ½ cup finely chopped
Garlic: one small clove, finely chopped. Optional.
Something red: One medium tomato or ½ red bell, chopped
Something hot: 1+ jalapeños or a teaspoon of chili powder or other pepper to taste
Spice: about a ½ teaspoon of cumin
Salt: a good pinch, guessing about ¼ to ½ teaspoon
Avocado: about 3 normal sized Hass, but substitute any variety.
Acid: juice of a couple of limes or a lemon.
Cilantro: like a ¼ cup or so, finely chopped. Use as much or little as you want.

Put everything into a bowl. For the avocados, cut in half, remove pit, cross cut in the shell, then scoop out with a spoon. Squeeze the citrus on the avocado to keep the avocado from turning brown. Mix with a fork, gently mashing the avocado, making sure to leave some chunks. (If the avocados are less ripe, be a bit less gentle). Taste – add more heat, salt, acid as needed (if serving with chips, use a chip to taste). Serve immediately, or press plastic wrap directly on the surface and store in the fridge.

Swimming makes you hungry

Swimming is certainly the rage this week with the Olympics, Michael Phelps, and the new world records with the new Speedo suits.  It's great motivation to keep me going.  Plus I keep  watching to figure out how out things like the body whip (the dolphin like swimming that the swimmers do as they come off the wall).  My main motivater has been my swim class leader Kymmie, who makes it fun.  She has a huge amount of positive energy that she brings to class, plus is really, really a good swimmer.  And Tuesday made us swim with cups on our head (the red plastic kind you would use at a keg party - I'm thinking there needs to be a drinking party game involved).  The other fun thing is that you need to eat more (assuming your goal is to not lose weight).  According to the press, Michael Phelps eats 12,000 calories per day.  The challenge is to not just starting eating a bunch of crap.  But Kymmie has helped here too, with several recipes on good for you foods to help keep you going. 

Disclaimer:  every recipe I have put on my web is something that I have cooked, usually many many times.  These are from Kymmie, and I have not tried them yet.   I have added my thoughts, and I will add comments when I make them to how they come out (and be suspicious if I make you chocolate pudding).   Enjoy!

Cowboy Caviar

Deb’s take:  This is real similar to my corn and bean salad (my salad has some olive oil but no acocados, I suspect this is a good trade).  Unless you are cooking for a crowd, I would suggest making just 1/3 of the recipe (using just black beans).  I would eat this straight up without the tortilla chips.

Juice of 1 lime
1/2 cup of red wine vinegar
1 Tbsp hot sauce (Tobasco)
2 Tbsp vegetable oil
3 cloves garlic
1/4 tsp pepper
3/4 tsp salt
3 firm, ripe avocados, diced into cubes
1 (15oz) can each: white beans, black beans, kidney beans; rinsed and drained
3 cups frozen corn; thawed
1 cup green onions, thinly sliced
1 cup fresh cilantro; chopped
1 lb pear tomatoes; halved
Tortilla chips; Scoops are best

Mix together lime juice, vinegar, hot sauce, oil, garlic, pepper and salt.  Add avocado; mix gently with lime juice mixture.  Add remaining ingredients, put in refridgerator for several hours.   Serve with Scoops

Cauliflower Lemon Antipasto Salad

This looks yummy.  There are couple of interesting techniques.  One is marinating the tofu in the dressing, which will give it great flavor.  The other is putting boiling water on the broccoli and cauliflower – which should help remove the “rawness” without really cooking.   I will definitely be trying this out.

4 oz  extra firm tofu
1 cup  broccoli florets
1 head cauliflower, cut in florets
1 small lemon, thinly sliced
2 cups  chick-peas
1 small sweet red, green, and yellow peppers, sliced
Half  seedless cucumber, chunks
2 cups  cherry tomatoes, halved
1 cup  black Kalamata olives
3 oz   fresh mozzarella cheese, cubed
2 tbsp  fresh parsley, chopped
2 oz  feta cheese, crumbled
Dressing
¼ cup  olive oil
1/8 cup red wine or white balsamic vinegar
1  green onion, minced
2-3  cloves garlic, minced
Juice of 1 lemon
1 tsp  Dijon mustard
2 tsp  each fresh basil, oregano, parsley
Pinch  sea salt and pepper

Dressing:  In a bowl, whisk together all ingredients, gradually adding oil.

Cut tofu into 1-1/2 inch long strips, about ¼ inch wide; add to dressing. Let stand at room temperature for 1 hour.

In a bowl, pour boiling water over broccoli, cauliflower and lemon slices; let stand for 8 minutes. Drain well and place in salad bowl along with remaining ingredients. Add tofu and dressing; toss gently. Cover and refrigerate, stirring occasionally, for at least 1 hour or until chilled.

Nut Butter Protein Energy Balls

This looks like a way to make your own energy bars.  I’m not crazy about all of the added vitamins that most of the bars have (I think I taste them), plus they tend to be expensive.  
Update: There are a great alternative. I have made with chocolate chips, as well as chocolate chips and dried cranberries.  I have not used the protein powder, but Kymmie says the Ruth's is good and not highly processed, and available at Sprouts.

1 cup raw almond, cashew or peanut butter
3 cups organic old fashioned oats
1-2 Tblsp of protein powder (Ruth's Raw Hemp/Flax seed)
1/2 cup maple syrup, honey or agave nectar
1 tsp vanilla extract
cinnamon
Optional additions
1/2 cup raisins (or dried cranberries)
1/3-1/2 cup shredded coconut
1/4-1/2 cup raw cacoa bits (or chocolate chips)
Combine all ingredients together; take a tablespoon and form into balls. Refrigerate.

Raw donut holes

These look good, I’m a huge fan of dates. However, I am not a big fan of coconut of the sweetened dried coconut (probably relating to those pink Hostess things), but sometimes I’m OK with the unsweetened coconut.

1 3/4 cup raw almonds, soaked overnight in water
1/2 teaspoon sea salt
2 cups dried pineapples, chopped  (the mini ones at Trader Joe’s)
2 cups pitted dates
1/3 cup plus 1/4 cup shredded unsweetened coconut

Process first 3 ingredients in food processor until fine powder, slowly add pineapple and dates. Place in a large bowl and add 1/3c coconut. Form into small balls and roll in 1/4c remaining coconut.

CHOCOLADO PUDDING 

This one I’m just going to have to try… 

~3-4 servings

2-3 ripe avocados
7 ½ Tbs unsweetened organic cocoa (chocolate) powder (Dagoba, etc.)
½ cup agave nectar OR pure maple syrup
splash vanilla extract
pinch sea salt
dash cinnamon

Peel the ripe avocados and blend them in a Cuisinart/food processor. Add chocolate/cocoa powder, vanilla, sea salt and cinnamon. Blend. Add agave or maple syrup and adjust the amount for sweetness. Keep blending in your Cuisinart until creamy with a pudding-like consistency.

Eat or refrigerate, serve w/ fresh berries.