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Archive for the ‘Farmer’s Market’ Category

Have you noticed that beets are everywhere?

If you are going to a Farmer’s Market, expect to see some beets on the posters, or the roof, or the letterpressed cards, or the screen-printed clothing, or on the salad! I love beets. Do you?

Depot Market Square, Bellingham

Queen Anne Farmer's Market, Seattle

Beet Print, Etsy

Poster, Etsy

Letterpress Birthday Card, Etsy

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Summer came to Bellingham this weekend! We have waited a long time.

Climbing into bed on Saturday night I was  reminded of how great it is to feel tired from the sun and tired from walking around town all day. It was perfect. It felt right.

Sightings of Summer-

Three children playing with a little red wagon, each with a pixie hair cut and dresses, like an image from 1957.

Lawnmowers.

Sprinklers. (seriously? it is going to rain tomorrow, you know)

Playing Frisbee on our extended front yard.

Bellingham Farmer’s Market Finds: a big bunch of spinach and a beautiful bunch of beets from Rabbit Fields Farm.

Beets mean summer to me. They are beautiful and earthy and oh so tasty. I roasted the beets for a salad, but then I just ended up eating them plain because they were so good.

{Beets, ready to roast}

{Beets, roasted and steaming}

Roasted Beets (from Good to the Grain, Quinoa and Beet Pancakes, recipe below)

  1. Preheat the oven to 400F.
  2. Place the beets in a glass or metal baking dish with about 1/2 an inch of water in the bottom.
  3. Cover with aluminum foil and roast until very tender, about 1 hour.
From this point you can eat them warm, chopped over a salad, marinate them, or puree and freeze so that you can make Quinoa Beet Pancakes later. Also, just enjoy the beauty of the beet juice left in your dish for a bit after eating them!

{Quinoa and Beet Pancakes}

Quinoa and Beet Pancakes (from Good to the Grain)

Ingredients

  • Butter for the pan
  • Roasted Beets, 3 medium-small red beets
  • 1/2 cup quinoa flour
  • 1/2 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups whole milk
  • 1/3 cup plain yogurt
  • 3 tablespoons unsalted butter, melted and cooled slightly
  • 1 egg
Method
  1. Roast the beets (see above). Cool, peel, and puree the beets in a food processor or blender until smooth. You will need 1/2 cup of beet puree (freeze the rest for later).
  2. Mix the dry ingredients into a large bowl.
  3. In a medium bowl, whisk together the milk, yogurt, melted butter, egg, and 1/2 cup of beet puree until smooth. Using a spatula, add the wet ingredients to the dry ingredients and gently combine. The batter should be the consistency of lightly whipped cream and crimson in color.
  4. Heat a griddle over medium heat until water sizzles when splashed onto the pan. Rub the pan generously with butter. Dollop 1/4-cup mounds of batter on to the pan. Once bubbles have begun to form on the top side of the pancake, flip it over and cook until the bottom is dark golden-brown, about 5 minutes total. Wipe the pan with a cloth before the next batch. Rub the pan with butter and continue with the rest of the batter.
  5. Enjoy with maple syrup and plain yogurt on top.
Variations
  • I am sure that I used 1 1/2 cups of whole wheat flour and omitted the all-purpose flour. When you are eating beets I don’t think that you are probably too worried about the flavor of the whole wheat flour shining through.
  • Use honey or another sweetener, or omit altogether as beets have a lovely amount of sugar present.
Storage
  • These freeze well for later – just pop them into the toaster straight from the freezer.

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Farmer’s Market finds Saturday, May 21:

    • Kale flowers (which I thought was broccolini last week), Giant Spinach, Lettuce, and Garlic Greens from Rabbit Fields Farm
    • Bunny Box CSA from Rabbit Fields Farm – I paid for my main season share – I will get a box of fresh, local, organic produce every week from June 11th to October 22nd – one step closer to becoming a more fresh, local, organic eater!
    • Nettle Soup with Creme Fraiche from 22 Greens (I am going for a salad next time – check out their video below!)

22 Greens at the Bellingham Farmers Market from ENW with Deb Slater on Vimeo.

And here is what I made for dinner with all of my spring greens:

Spring Greens Pizza with an Egg on Top

Spring Greens Pizza with an Egg on Top

Ingredients

  • pizza dough
  • olive oil
  • sauce and/or cheese (white sauce, feta)
  • fresh greens (spinach, garlic greens, kale flowers)
  • fresh eggs
Method
  1. Prepare your pizza dough a few hours before you want to eat. I used a recipe from Smitten Kitchen.
  2. Preheat the oven to the highest temperature with a pizza stone set on a top rack positioned in the middle of the oven.
  3. Prepare your sauce while the dough is resting. I made a white sauce from my Betty Crocker cookbook because I didn’t have any cheese or red sauce.
  4. Form the crust and bake it for a few minutes on the pizza stone while you chop your greens. I did this so that the sauce would not interfere with the crispiness of the crust.
  5. Mix greens with olive oil and feta (I tossed my greens in the bowl I made my dough in because it had a little oil in it already and I wanted to limit Tommy’s time at the sink washing dishes after dinner)
  6. Take the barely cooked dough out of the oven, spread the sauce evenly over the crust, dump and distribute the greens, and if you are brave and feeling European, crack an egg on top.
  7. Bake your pizza until it looks tasty to you. To me, that means no runny egg whites, a golden crust, and wilted greens.

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Gorgonzola Apple Salad with Raspberry Vinaigrette

Jessica and I had a fun-filled Saturday morning: After walking in the Human Race at Zuanich Park to benefit the Arc, we stopped by the Food Blogger’s Bake Sale in Fairhaven. Jessica decided to try the Bacon and Date Scone, while I went for the more tame Chocolate Chip Cookie with Fleur de Sel. Both tasty.

Then to the Bellingham Farmer’s Market for some more nutritious food. We gawked at the beautiful flowers, chatted with friends, and made our way to the Rabbit Fields Farm booth. Roslyn has such beautiful produce and lovely presentation. We both ended up making frittatas with our veges:

  • Jessica made a Spinach Potato Pepper Frittata {spinach from Rabbit Fields}
  • I made a 4 Cheese Broccolini Potato Frittata {eggs from Tom Kat Farms, broccolini from Rabbit Fields}

4 Cheese Broccolini Potato Frittata

and I made a salad:

  • Gorgonzola Apple Salad with Raspberry Vinaigrette {lettuce from Rabbit Fields, raspberry vinegar from Aunt Ellen}

His and Hers Salad (Gorgonzola for Her, Feta for Him)

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