Going to the Farmers Market on Saturday has become one of my favorite weekend activies. (Funny, since I LOATHE going to the grocery store.) I went this morning to buy food for next week — which means I was able to include bread and coffee on that list.
Going Local: Rhaya’s Day 7
For breakfast, I had a omelet stuffed with goat cheese, tomatoes and basil. I had some yogurt and fruit as a mid-morning snack.
Lunch was cheese with fresh veggies and a side of roasted potatoes.
For dinner, I decided it was my turn to try spaghetti squash. It turned out well (although I’m not sure if I was supposed to cut it length-wise) and I topped it with tomatoes and shredded cheese. My favorite part though was snacking on the seeds later! (An idea I took from Liz.)
Farm Stand Crustless Quiche
I made this quick this morning to kick off the last day of our “going local” challenge. I love it because you can pretty much add any veggie that is in season and it’s a quick breakfast to warm up and have for a few days when you are on the go in the morning.
Farm Stand Crustless Quiche
2-3 tbsp. of fresh cut herbs of your choosing like basil, rosemary, or thyme
5 free range brown eggs
1 cup whole milk (or raw milk)
salt & black pepper to taste
1-2 cups in season chopped veggies like onion, zucchini, pepper, tomatoes and/or mushrooms
1/2 cup freshly shredded cheese of your choice (I used cheddar)
1 tbsp flour
Preheat oven to 350. Grease the bottom and sides of a pie plate or glass 8×8 dish with a little butter, and spread chopped herbs on the bottom of the dish.
In a larger bowl wisk the eggs, milk and salt and pepper until combined. Add chopped veggies and stir.
In a separate bowl add flour to cheese and mix with your fingers to coat the cheese. Add the cheese to the egg & veggie mixture.
Pour everything into the prepared baking dish and cook for 20-25 min. Allow to cool for about 10 minutes, cut into wedges and enjoy!
Hurrah for Squash!
Okay, so I had two squash in one day, but now I know how to cook it and I love it!
Going Local: Liz’s Day 6
Today I had some cantaloupe before an early run. Afterwards, I realized that I had not had my beloved juice all week, so since the special ingredient is a lemon, which is not local, instead I made some carrot-apple-parsley juice fresh from the juicer for breakfast.
Lunch was a cup leftover butternut squash soup, a small salad and some carrot sticks. And, I had an nectarine for a snack.
For dinner, we had family over, so I had to come up with something creative. My husband had cooked a locally raised chicken and separated the meat for me. Upon a friend’s suggestion I decided make a fiesta chicken stew by sticking the chicken in a crock pot with water, corn cut from the cob, black beans, chopped tomatoes, and a container of local salsa. We let it simmer for a few hours while we snacked on local wine and cut veggies. Then, I served the fiesta chicken over the roasted spaghetti squash cooked with salt and olive oil.
Sail Off Into The Sunset (On a Zucchini Boat)
Going Local: Rhaya’s Day 6
Breakfast was two local free-range eggs, with a side of cantaloupe topped with Traders Point Creamery yogurt.
Lunch was another Caprese salad (fresh mozzarella, tomato & basil) because I just love a salad for lunch.
Snacks during the day included an apple and more acorn squash.
For dinner, I had “Zucchini Boats” (a recipe suggested by my parents). Take zucchini (or yellow squash) and cut it in half, length-wise. Place it on a baking pan and, like the Portobello Pizzas, add your preferred toppings (but save the cheese until the end). I added tomatoes and Traders Point Creamery’s award-winning cheese.
I also had my last ear of corn because I know I will getting more at the market tomorrow!
Hunter’s Honey Farm
Honey is a great natural sweetener, and has health benefits too. Hunter’s Honey Farm has been making honey for 90 years, and are on their third generation of beekeepers. Their honey is never flash heated, pressure filtered, pasteurized or cooked, to keep it as pure, natural and flavorful as possible.
As I mentioned, I used my honey primarily in my smoothies, so they recommended I use alfalfa honey, since it does not harden when mixed with cold drinks. But don’t limit your honey just to smoothies, there is a whole slew of recipes incorporating the sweetness of local honey.
Going Local: Liz’s Day 5
Another slice of the frittata for breakfast.
For lunch, a new twist on a old fave: Tomato, Basil, and Cheddar on toasted Honey Whole Wheat. And I had a couple mini plums on the side.
I snacked on an apple in the afternoon.
And for dinner I had Butternut Squash Soup. Again, a new cooking experience for me, but it came out great. I pretty much followed this recipe, from the Food Network “Farm Stand” section, using all local ingredients and I omitted the jalapeno pepper. By the way, does anyone know how to peel a butternut squash? Because I’m pretty sure I did not do it the right way!
I also sipped on a some local wine from Colebrook Country Wines in Gansevoort, NY while putting the soup together.
Got Raw Milk?
Yes, Raw Milk. Unpasteurized. It actually tastes good and it seems to be good for you. I have been reading a lot lately about the pros and cons, (yes there are people out there who think that pasturized milk doesn’t exactly do your body good) so I thought this week was as good as any to grab a jug straight from the farm and see for myself.
This was the real reason for my venture out to Breese Hollow Farm last Sunday. And the reason why I had to go to the farm to get it? As you may have guessed, raw milk isn’t exactly sold in grocery stores or even the farmer’s market around here, and in almost half of the states it is illegal to sell for human consumption. And as you also may have guessed, every state has some weird ruling on the status of raw milk sales. Some states, like Illinois, even go so far as to say that the consumer has to come to the farm and actually pour the milk from the farmer’s container into a container of their own. Or others allow the sale of raw milk for pet consumption only, and still others allow a cow-share where people purchase actual shares of the cow, so they technically own the cow that the milk is coming from and that is apparently a little different.
An article in the New York Times this summer highlights the benefits of real milk and the lengths some people go to get it. The Weston A. Price Foundation sets out several reasons to choose raw milk explaining that the pasteurization process actually destroys the healthy enzymes, the vitamins, and the beneficial bacteria. Another raw milk enthusiast, Nina Planck, discusses many of the benefits of raw dairy products in the Times article and here, arguing that raw milk containts heat-sensitive nutrients like folic acid and vitamins B6 and C. She also suggests that it has been linked to growth, increased immunity, calcium absorption and that it just plain tastes better.
As for the taste? I agree, it does taste better, it’s satisfying, and it tastes really good with my homemade bread and honey! And only time will tell if it actually is better for me. In the meantime, find some for yourself here.
Yesterday, I finally found locally grown lettuce at the Farmers Market in downtown Indy. For someone who eats a salad for lunch almost every day, this made me incredibly happy. And by going local, I didn’t have to worry about the latest Dole recall!
Going Local: Rhaya’s Day 5
Breakfast consisted of the usual raspberry smoothie. I also had a hard-boiled egg and some fresh veggies as I was making my salad for lunch.
For lunch, my salad was a great change of pace. Fresh lettuce topped with green peppers, hard-boiled egg, grape tomatoes, and some shredded raw milk cheese. I added a little homemade dressing for flavor. Did you know in Australia, they often don’t add any dressing to their salads? They add a variety of toppings including avocados, feta and egg so that other than an optional squeeze of lemon and dash of pepper, really no dressing is required.
Afternoon snack was some (previously oven-roasted) acorn squash.
Dinner will be roasted vegetables (that I made two nights ago). It’s similar to the Seasonal Potato Salad, but I didn’t have enough potatoes, so I added yellow beans and broccoli. I will finish off the meal with some sweet cantaloupe.
Avoiding My Oven
Temperatures reached the 90s today, and the last thing I felt like doing this evening was turning on the oven. So, I modified Liz’s Eggplant and Tomato Stacks a bit, and had a delicious dinner – no baking required!
Going Local: Rhaya’s Day 4
Breakfast consisted of a raspberry mint smoothie and an apple again (I was running late.)
For lunch, I had the corn chowder I made last night, and a late afternoon snack of some locally-grown sugar snap peas.
For dinner, I sauteed eggplant slices in olive oil (on the stove top) and then topped it off with Capriole goat cheese, fresh tomatoes and basil. Delicious!
I was skeptical when I finished making this soup about how it was going to taste. When it is up to me to adapt recipes (as I did with this one), they usually turn out … different. However, I stuck it in the fridge last night, and when I ate it for lunch today, I was pleasantly surprised. It was hearty, without being heavy, and it didn’t taste like “corn in milk” — which is what it kind of looks like.
Corn Chowder (adapted from The Daily Green Community Recipes)
1.) Make 6-8 ears of corn, cut the kernels from the cob (or “liberate them from their husks”, as the recipe says) and toss them in a shallow sauce pot on the stove.
2.) Add a half cup of water and let simmer.
3.) In addition to adding basil, I also added some baked potato chunks (from another dish I was making) and diced up some medium hot peppers and tossed them in.
4.) Add about one cup of organic whole milk and continue to heat, but not boil. Apparently, boiling milk is a bad idea (thanks, mom.)
5.) Toss in your seasonings. Mine were salt, ground pepper and just a touch of olive oil.
6.) Stir it up, and you’ve got corn chowder!