Cool as a Cucumber Soup
This is such a creamy, refreshing soup for the end of summer.
Cool as a Cucumber Soup
1 ripe avocado
3 1/2 cups peeled chopped English cucumber
2 cups organic plain yogurt
6 tsp chopped fresh chives
juice of 1 lime
1 tsp chopped jalepeno pepper*
2 tsp salt
Combine everything in a blender until smooth, serve immediately. Makes about 5, 1 cup servings.
*Caution: It’s a good idea to cover your fingers with gloves or a paper bag when chopping the jalenpeno, and don’t touch your eyes!
The Paper Retriever
So maybe you are getting less junk mail by now, but you are probably still getting mail, magazines, newspapers — and using paper in general. If your recycling program (like mine) does not pick up this items, look no further than The Paper Retriever!
Not only is the Paper Retriever looking out for the environment, by collecting newspaper, magazines, shopping catalogs, office and school papers and mail, but it is also helping organizations (such as schools, churches and non-profits) raise money by paying them for their recycling efforts.
While this service doesn’t actual retrieve your papers, it is remarkably convenient. I have SIX drop-off locations within ONE mile of my home. Check their site to see all the locations near you.
Veggie Stuffed Portobellos
I have to give my husband credit for this one. We were craving stuffed mushrooms and I had picked up some portabellas at the market but we had none of the traditional stuffing like frozen spinach or bread crumbs. So, here it is our make-shift stuffed mushrooms, they ended up very tasty and exceptionally healthy! Ahhh, this may even work its way into the menu for our “going local” challenge.
Veggie Stuffed Portobellos
Turn on broiler in oven. Clean 2 portobello mushroom caps with a damp towel. Remove the stem from the portobello caps and finely chop. Saute the chopped mushroom stem with 1/4 of a finely chopped white onion, 2 cloves minced garlic, and little non-hydrogenated butter (or vegan alternative) for 3-4 minutes. Add 1 cup finely chopped fresh spinach with 1/4 cup finely chopped fresh carrot and saute for 3-4 more minutes. While this is cooking, place the mushrooms under the broiler for 4-5 minutes. Then fill the caps with the saute mixture and top with freshly grated parmesan (optional). Return to the broiler for a few more minutes until cheese is melted. By the way, the longer you cook the portobello, the “meatier” the texture.
Reasons To Go Local
Getting your foods locally is good for your health, the environment and your local economy. Consider these reasons to go local next time you are getting your groceries:
Eating local foods supports your local economy. Keep your dollars in your community, and get to know your farmers. They are a great resource not only for information about their products, but also for delicious recipes!
Eating local foods is good for the environment. Most food travels somewhere between 1,500 and 2,500 miles to get to your plate. Buying locally reduces the amount of energy spent in transportation, and local goods also use significantly less packaging than those you would buy in a supermarket.
Eating local foods has health benefits. Farmers markets are chock full of a variety of healthy foods. They taste better because they are fresh, and since they have less distance to travel, they are significantly less susceptible to harmful contamination.
Lastly, eating local food supports responsible land development. Buying from local farms gives those land owners incentive to continue maintaining their open space, rather than sell it to the highest bidder.
Roasted Eggplant & Tomato Stacks
I came home from the Farmer’s Market last weekend with tons of fresh produce including these gorgeous eggplants, the only problem was that I really didn’t know what to make with it. So I found this recipe from one of my favorite cooking shows, Easy Entertaining with Michael Chiarello, on the Food Network Channel. Well, it turned out fabulous and with a few heirloom tomatoes and fresh mozzarella from the market this weekend it will fit right in with our “going local” challenge!
Roasted Eggplant & Tomato Stacks
The quantities are up to you, the recipe calls for 2 slices of eggplant for every 1 slice of tomato and mozzarella.
Salt: Slice an eggplant, or two, crosswise into 1/2 inch sections. Rub each side the eggplant slices with a generous amount of kosher salt and place in a colander on top of a plate (to catch the juices). Let rest for 1 to 2 hours. Once the eggplant has sat for 1 to 2 hours, rinse the with cold water and thoroughly dry both sides. Then, pre-heat oven 450, line two baking sheets with foil and drizzle some olive oil to prevent sticking.
Prep: Place the eggplant in a single layer on the baking sheet and rub the eggplant with olive oil. Brush with balsamic vinegar and a sprinkle of salt. Slice a few tomatoes about 1/4 inch thick and place them on the other baking sheet in a single layer. Lightly salt and sprinkle the tomato with minced garlic.
Bake: Bake until the tomato slices are very soft and just beginning to turn brown, without turning, about 10-15 min. Remove the tomatoes and leave the eggplant in the oven until they are tender and well browned, without turning, about 20-30 minutes total. Let eggplant and tomatoes cool until you can touch them comfortably.
Build: Take one eggplant slice and top it with a thin slice of fresh mozzarella. Add one slice of tomato and another slice of eggplant to make nice little stacks on the baking sheet. Keep repeating.
Finish: Return to eggplant & tomato stacks to the oven for just a few minutes until the cheese starts to melt. Drizzle with a little olive oil and fresh chopped basil (optional).
Eat & Enjoy!
Going Local: The 100 Mile Diet
Green Lemonade applauds everyone taking part in the third annual Eat Local Challenge. We do our best to support local farmers and the local economy, but neither one of us have fully taken on this challenge before. This year, we are going to commit to doing it for at least one week. From Sunday, September 16th to the 23rd, we are going to only eat foods harvested within a 100 mile radius of our homes (Liz in Albany, NY and Rhaya in Indianapolis, IN).
Of course, we will be tracking our progress on a daily basis, listing recipes, costs involved, frustrations and pleasant surprises. To see all of our posts regarding this challenge, just click on the “Going Local” button on the top of the far right column (above the search box).
If you care join us (or are already taking the challenge) we encourage you to leave a comment and give your insights, suggestions, and/or questions.
Local Harvest Lunch
Today, my husband and I went to Apple Family Farms to attend their Local Harvest Luncheon. The lunch was a joint meeting between the American Culinary Federation and Slow Foods and was held in attempt to raise local food awareness.
In addition to being very informative, we were also served a delicious meal of Crenshaw Melon Soup, Waldorf Salad (with or without chicken) and a Local Cheese Plate that were accompanied by local wines. During the meal, speakers from various restaurants and farms touched on some of the many reasons that going local is good for you, the local economy and the environment.
The Salsa Queen
One of our favorite stands at the Carmel Farmers Market is the Salsa Queen. Her salsa is always fresh and made with local ingredients. Sure to spice up any meal, it comes in medium or hot — but don’t oversleep, her salsa’s reputation usually guarantees that it will sell out by mid-morning.
So next time you are at your farmers market, look for some fresh salsa to add to your next dish.
A Dog Do
Picking up after fido is definitely a “do” and in some cities it’s required! Dog doo stinks, but it can also take a serious toll on the environment and on your health. For starters, it contains bacteria and parasites which can transfer diseases like salmonellosis to humans. Additionally, pet waste not only attracts other instects and other pests when left lying around, it can end up degrading our water quality as it decomposes. Not to mention I walk our pooch daily and I don’t want to be known to all the neighbors as “the lady who leaves the dog poop in my yard.”
So what is a gal to do? While flushing it is gold star eco-friendly option, there are no excuses for not being ready when, eh-umm, nature calls with bio-degradable doggie clean-up bags by Bags On Board which have a great little bag dispenser that attaches right to your leash. And if this is still too much to ask, you can leave it to a professional like Stanley’s and at least keep your own yard clean.
Traders Point Creamery
Considering going organic for your dairy products? Check out what local dairy farmers are in your area. Traders Point Creamery is a family-owned artisan dairy that is not far from where I live. They provide organic, 100% grass-fed dairy products to local farmers markets, as well as select retail outlets. I recently had a lovely visit to their farm, and believe they have, hands down, the best yogurt I have ever tasted.
This post comes on the heels of an article on CNN regarding the USDA accusing Aurora, one of the nation’s largest producers of organic milk, of cutting corners. Aurora, who supplies organic milk to places like Wal-Mart, Target and Costco, will now be under scrutiny for breaking the rules.
So, next time you are going organic, I encourage you to look at local farmers instead of heading to the convenience of supermarket chains. And while you’re there, take time to stop and smile at the cows for me.
