Simple Pleasure #60: Farmer's Markets
I Love, Love, Love farmer’s markets!!! Fresh produce, friendly faces, free samples, live music, dancing kids, art, … really just can’t get any better. Every Sunday I head to my local market and get my produce for the week. How great is it to know you are supporting local farms and organic agriculture? Sometimes they have better deals than the stores because they come straight from the farm… my favorite is the free samples. Free samples of everything! Oranges, mangos, tomatoes, chocolate, green drink, cookies, even cactus. Lovin’ life at the farmer’s market! You can shop a farmers market one of two ways. Show up first thing when they open to get the freshest produce… less picked over. Or, head over towards the end when the venders start dropping the prices so they don’t have to take everything back with them. Make sure to grab some fresh flowers for your home or a loved one. Then finish the visit off with some type of culture based food for lunch… like the Ethiopian booth. Yum.
If you are ever visiting the city, you must visit a San Diego farmer’s market or two. my favorites are Hillcrest (Sundays at 9:00am), Ocean Beach Farmer’s Market (Wednesday evenings at 4/5:00ish) and Little Italy (Saturdays at 9:00am).
Now that you have all this great produce, what to do with it? Well… I’ve included two recipes for to try out. They are both from the website Suzie’s Farms who is one of the venders that I visit. The kale salad recipe – I just tried and is delightful. The second I have not attempted yet but am excited to try it… it sounds amazing. Enjoy!
Kale Salad with Curried Almond Butter Dressing 1 bunch kale, shredded thin
2 carrots, shredded or sliced thin
½ red cabbage, shredded thin
1 red bell pepper, sliced thin
1 cucumber, sliced thin
1 cup cilantro, chopped
1 apple, sliced thin
½ cup whole raw cashews
½ cup fenugreek sprouts (optional- they’re hard to find, but easy to sprout yourself, as I did!)
2 T. apple cider vinegar
1 T. maple syrup or agave
juice of one tangerine
1 inch of ginger, shredded finely (preferably on a microplane)
2 cloves garlic, shredded or minced finely
½ cup almond butter
1 T. shoyu
1 t. curry
½ t. cayenne & ½ t. salt
Just toss all the salad ingredients in a large bowl and toss with dressing!
Yields two dozen cookies
1 medium zucchini, peeled and chopped
2 C almond meal**
1/4 C raw honey
1 tsp vanilla extract
1/4 tsp cinnamon
1 tsp orange zest
1/2 tsp sea salt
1/2 C raw nuts, finely chopped
1/2 C raspberries (thawed, frozen raspberries can be used)
1/4 C raw honey
To make the dough: In a food processor, blend zucchini until pureed. Add almond meal and pulse until mixed. Transfer into a large bowl, add the honey, vanilla, cinnamon, orange zest, salt and mix well by hand. Chill dough in freezer for 20-30 minutes.
Shape into small balls by rolling between the palms of your hands. Roll each ball in chopped nuts and place on a dehydrator tray lined with a ParaFlexx sheet. Using your thumb, make an indentation into the center of each ball.
Dehydrate at 105 degrees for about 4 hours. Remove the ParaFlexx sheet. Dehydrate another 2-3 hours. Climate, temperature and humidity all affect dehydrating time. The cookies should be crispy on the outside and still moist inside.
(Note: if you don’t have a dehydrator, go order one on Amazon. While you’re waiting for it to arrive, you can bake these cookies at your oven’s lowest setting. Just keep a nose out for when you can smell them. Once you can smell them, give it another 3-5 minutes depending on how hot the oven is, and pull them out.)
To make the filling: Blend together raspberries and honey to make a jam. Fill the center of each cookie as it comes out of the dehydrator.
**Almond meal is raw, whole almonds that have been finely ground