Farmers Markets and Books

posted in: Books | 0

a modern way to eat

Before I was married, I loved going to farmers markets.  I love going to them with my husband, too.  But with popular farmers markets these days, trying to maintain two toddlers by myself is not something I enjoy.  My husband usually works on Saturdays so I would have to take them with, so I just am putting my farmers market love to the side right now.  I’m loving all the summer instalove with the markets around the country.  Especially the berries, tomatoes, and flowers.

Anna Jones’ new book a modern way to eat is delightful and brings new recipes to mind for the vegetarian.  Being a vegetarian isn’t about only eating salads or being hungry all the time.  He new cookbook brings variety to the vegetarian palate – many things that you can get at your local farmers market.

There are many new recipes that I want to try – blueberry pie oatmeal, huevos rancheros (secret: I’ve never made them or had them at restaurants – even though I love everything that is in them).  SIlly me!  Her cucumber satay crunch salad and raw thai citrus crunch salad both bring a new twist on the plain salad.

One thing that let me down in this book was that it wasn’t about ingredients I already had on hand.  I don’t want to have to go buy a ton of new things (budgetary reasons) to use a cookbook. But, for now, I’ll try the recipes that I have the ingredients on hand – and then splurge every now and then to try new tastes.

Thanks Books for Blogging for the cookbook – and all opinions are my own.

Vanilla Lime Watermelon Salad

Vanilla Lime Watermelon Salad

And summer is slowly coming to an end.  Zoo Atlanta is less crowded during the day.  More school buses are always on the streets around town.  Malls are less jam packed with kids.

School may have started, but summer fruits are still thriving.  This past weekend I went over to Alabama to visit with some family and I got treated to two farm-grown watermelons.  One had yellow flesh and one had the typical red flesh.  Both were beautiful and sweet.

So, I paired them both with some balsamic and olive oil!  What?  That doesn’t go with watermelon.  It does if you have some specialty balsamic and olive oil from Oli & Ve in Roswell.  I paired this for a tasting there and knew that I would be purchasing both.  That tasted amazing together.

Vanilla Lime Watermelon Salad
Recipe type: Salad
Cuisine: Fruit Salad
Prep time: 
Total time: 
Serves: 2
Fresh summer fruit that is simply dressed - perfect.
  • 1 cup yellow flesh watermelon, cubed and seeded
  • 1 cup red flesh watermelon, cubed and seeded
  • 2 tsp vanilla balsamic vinegar
  • 2 tsp persian lime olive oil
  • salt and fresh cracked pepper to taste
  1. Put watermelon in a bowl. Combine the oil and vinegar together. Drizzle over top of the fruit. Season with salt and pepper. Eat!
  2. I like this served room temperature. Would be a great side dish to a pork or tacos or fish

Meatless 365

posted in: food, Vegetables, vegetarian | 10

Today is day one, right.  Day one of anything.  Today is the first day of the rest of your life?!

Well, there are some things that I just need to put my mind to do, and I can do it.  This is one of those things.

Hardest part of going meatless for 365 days:

1.  When I go to the Angus Barn (they have something meatless, right).

2.  My brother’s steaks (so stinking quality)

3.  Sausage.  Its so good.

If there are only three deterrants for me trying this, than what is there to stop me?

Why I will try it for a year:

1.  Protein is good and can be found in other foods

2.  Panera does sell meatless eats (because you know, Panera gets my money most weeks).

3.  Dairy and fish are not included in this. 

4.  I want to expand my cooking knowledge and food savvy.  I have to branch out.

5.  And, I don’t like meat substitutes (so not tofu, or whathave you).

Do you have any thoughts?  Do you have any good websites I’ve not looked at.

Day 1: good.  Cinnamon raisin toast with pb for breakfast, veggie sub for lunch (and chips, fruit, piece of cake at a party).  Dinner: pumpkin soup and cornbread.

Sara Foster's Jamaican Black Bean Soup

posted in: Uncategorized | 1

I love black beans. I love soup. I love all things Foster’s Market. So…this would be a perfect recipe, right. You are right – very yummy. The lime juice definitely makes this a winner for me. We served it today for lunch. My Dad makes great yellow rice and paired quite well with the soup. Not that it’s cold down here in Lakeland or anything, but soup is good anytime!

1 lb dry black beans (rinsed over night, drained)
1/4 cup evoo
1 red onion, diced
1 red pepper, seeded and diced
2 carrots, peeled and diced
4 ribs celery, chopped
2 jalapenos, seeded and diced
8 garlic cloves, chopped
1 granny smith apple, chopped
1 T basil, dried
8 cups red-sodium chicken broth
4 bay leaves,
salt (to taste)
pepper (to taste)
juice of 3 limes

Cook black beans for about 45 minutes.
Meanwhile, saute onion in the evoo for about 10 minutes. Then add the rest of the veggies for about 10 minutes. Then add the broth and seasonings.
Add to black beans and simmer about 75 minutes, or until done to your liking. Add juice and serve!
You can probably use canned beans and make this a lot quicker.