Archive of ‘farmers’ market’ category
Before I get to the food, look what we got yesterday:
It’s a wonderful Yamaha electric piano (Arius YDP160) from Guitar Center. It’s not just a keyboard – it is electric, but it has weighted keys (all 88 of them) and sounds better than most real uprights. It’s a gift from Bobby’s parents: thank you so much! We love it. We really really love it. I played last night a little bit and as soon as I finish this post I’m going to play some more. I set a lofty goal to learn 10 new pieces by the end of the year so I have to get moving.
Here are some of the salads I’ve had over the last few days.
Raw salad #1:
- base: various lettuces
- toppings: red cabbage, raw blue cheese, heirloom tomatoes, red peppers,
- dressings: Herdez red salsa, liquid gold elixir
Read more... (380 words, 6 images, estimated 1:31 mins reading time)
I’ve gotten several requests lately for some Bay Area info regarding farmers’ markets, organic produce, and meetups. The Bay Area has a lot of great farmers’ markets. Unfortunately, a lot of them are expensive – it’s cheaper to go to Whole Foods to buy your produce, and it really shouldn’t be. These are just the places that I’ve been; there are more.
Some Bay Area Resources for Organic Produce, Local Produce, and CSA (Community Sponsored Agriculture)
- MAGGIE’S PICK: Santa Clara Farmers’ Market (Saturday mornings; off of El Camino on Jackson Street). I went here for the first time on Saturday. It was great – romaine heads for $.50 each, heirloom tomatoes for $1.50/pound, 13 pounds of oranges for $8, etc… And these were the early deals – I was there around 9:15am. I bet they’d have killer sales towards the end. A lot of the stands here aren’t certified organic (yet), but they don’t use spray.
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On Sunday we went to a new farmers’ market: the Japantown farmers’ market. This Japantown (Nihonmachi) is in San Jose, but there are others as well, most notably the San Francisco Nihonmachi. The market ended at noon and we were running late (as usual) so we weren’t able to explore much. I did manage to get some kohlrabi (4+ pounds for $3):
My dad introduced me to kohlrabi a while back; he told me the best way to eat them is peeled, sliced, and dipped in fresh salt. I love it. They are quite easy to peel – I actually slice them first and just pull off the skin. It comes away easily.
I also got fresh plums and some green grapes for freezing. I got firm, tart plums in an effort to make my fruit consumption slightly less sweet. It works in my head.
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Someone told me recently that I should try juicing beet… greens. She advocated beets, and especially the greens, as being great for cleansing the body as well as for satisfying cravings. I’ve been enjoying the beets and the greens in several ways.
The Green Smoothie Blog says, “Beet greens are delicious and are rich in vitamins and minerals as well as beta-carotene and lutein. They have almost twice the potassium of the beet root and contain high levels of folic acid...” Read more here.
In my Whole Foods the beets are sold alone – no greens. On Saturday I went to the farmers’ market to track down some with the greens still attached, so that I could make these…
I made juices with the beet greens.
- juice #1 (gave some to Bobby): beet greens, a cucumber, celery, 1/2 lime, fuji apple, part of a granny smith apple, knob of ginger, mint
Read more... (328 words, 3 images, estimated 1:19 mins reading time)
Oh yes I did. It’s shredded. On a salad.
- base: red leaf lettuce
- toppings: raw shredded kabocha, seaweed, raw corn, radishes, purple cabbage, heirloom tomatoes, raw blue cheese (I added that after the picture), maybe something else…
- dressing: liquid gold elixir
Was it good? Yes. Great, actually – but only because of the liquid gold elixir. I tried some plain and it was starchy and yuck. Only try this if you make the liquid gold elixir. Seriously – if you haven’t made it yet, you must.
The other fun topping was a bunch of radishes:
I saw them at Han Kook (Korean grocery) and nabbed the bunch for $0.50. They were kind of bland. I like my dad’s homegrown ones better.
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I made Bobby a treat for lunch today. It’s based on some Cuban sandwich that he used to have in Miami a lot.
- 1 sesame seed bagel, buttered
- marinated beef (thin thin slices) from Han Kook
- heirloom tomato slices
- crunchy pita chips and a crumbled veggie cracker
I made myself a huge juice, which I think tasted just as good. Or better!
- 1 large cucumber
- celery (a little more than pictured)
- 1/2 granny smith apple
- 1/2 lemon
- large knob of ginger
This was my biggest juice yet – it almost overflowed towards the end.
Tonight we’re going over to our cousins’ new place for dinner. They just bought a new place and they’re cooking (salmon). We’re bringing a big raw salad. I think I’ll make one of my favorite raw salads with liquid gold elixir.
Read more... (374 words, 4 images, estimated 1:30 mins reading time)
I think this was dinner from Saturday night…
I made eggs (5 total, the whole eggs) and fluffed them up with shredded zucchini, then added spices (oregano, chili powder, garlic powder I think). Sauteed in olive oil, which is a good heart healthy fat. Topped with fruit-sweetened organic ketchup of course. Honestly I prefer egg whites. I really don’t like whole eggs. I had raw corn on the side.
Also made this gazpacho with heirlooms from the farmers’ market. They were mushy heirlooms so I got a big bag (3-4 pounds?) for $1. I might post the recipe sometime soon. Do you want it? It was really good. It’s vegan of course. Basically just tomatoes, corn, balsamic vinegar, and spices. On Saturday I added shredded yellow squash but I made it again last night without and I liked it better.
Desserts have been of the corn variety.
Read more... (158 words, 4 images, estimated 38 secs reading time)
I bought red chard last weekend at the farmers’ market for $1…
But I had no idea what to do with it. It sat in my fridge all week until yesterday when I decided to try adding chard to my oat bran (instead of just spinach). I used half chard greens, half spinach.
It had a few pretty red specks from the red chard!
Surprisingly good. I could definitely taste the chard more than I can normally taste the spinach, but I liked it. I don’t think this would be a good choice for someone new to green oats though – too intense.
Instead of my usual peanut/almond butter, I used ABU (3-4 tablespoons?). I loved how the ABU blended so smoothly into the oat bran. Sometimes with nut butters I get lumps, even after blending – I prefer no lumps of nut butter so this was great.
Read more... (318 words, 4 images, estimated 1:16 mins reading time)
I have some new veggies. I got these lemon cucumbers at the farmers’ market on Sunday:
Lemon cucumbers are a bit sweeter than normal cucumbers. The guy I bought it from said “you don’t even have to peel it!” I’ve been having the cucumbers raw, either dipped in salt or as a salad topping.
I still haven’t tried my bootylicious chayote, but maybe I’ll make it tonight.
I also got these Indian bitter melons:
But I chickened out. I cut them open, took one whif, and pitched them. I don’t like (actually despise) normal Chinese bitter melons and I wasn’t in the mood yesterday to be disappointed by my food.
Read more... (210 words, 3 images, estimated 50 secs reading time)
I think Bobby and I are going to start doing “Sushi Friday” every week. We did it yesterday and also last Friday (Bobby’s birthday) when my mom was here. I made kabocha-ushi and real sushi. This fushi stuff is my new obsession. Thanks Emily We had:
- sashimi on the far right (tuna, salmon, and yellowtail pieces – precut from Han Kook)
- sushi rice (for Bobby – white rice + vinegar/sugar mix)
- seaweed (nori) and lettuce for wrapping
- jicama “rice”
- shredded kabocha + garlic, sauteed
- daikon sprouts
- bacon bits
- soy sauce + wasabi for dipping
I did not make enough of the fushi ingredients because I underestimated my white-carb-loving boyfriend. Bobby loved the shredded kabocha, loved the bacon bits, the sprouts, and he even loved the jicama rice. This is a boy who could live on white rice – I couldn’t believe he enjoyed my crazy version. He tried the wraps with regular rice and with the jicama and actually preferred the jicama rice for these wraps. He says it was very “fresh“. I’ll definitely be making this again.
Read more... (342 words, 6 images, estimated 1:22 mins reading time)