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Archive for November, 2010

Yesterday was the official opening of the Douglasville Farmers’ Market hosted by Crossroads Church at 5960 Stewart Parkway, Douglasville, GA 30135. The market’s founders, Marie Crowe and Lynn Hagerup, came up with the idea on one of their walks.

Lynn's on the left; Marie's on the right.

Both are devoted to eating more local and healthy food and decided they were tired of leaving Douglasville to find it. (more…)

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Just got an email about a Farmers’ Market in Douglasville…

Thursday, November 18th: Thursday Indoor Farmers Market Opens
Open every Thursday (except holidays), 4 – 7 p.m., Crossroads Church, 5960 Stewart Parkway (next door to the Post Office) ~ Free Admission, Open to the Public ~ featuring Georgia farmers and producers with safe pesticide/herbicide-free, pasture-raised meats, eggs, vegetables, jellies & jams, milk, cheese, herbs, grains, breads, pasta

Even though I’m swimming in produce right now, I’m going to check it out for future reference.

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Here’s the produce that came in my CSA box this week.

Fuyu persimmons and apples

 

The persimmons look like tomatoes, don’t they? They’re a firm persimmon with a texture kind of like an apple and a tart, slightly spicy flavor. While, they can be eaten raw like apples, the texture wasn’t enough apple-like for me to eat a whole one raw. (Clearly, I did have a slice, though.)

Instead, I made persimmon mini-cobblers. The idea was solid. The only problem was that two persimmons makes about 1 ½ cups of diced fruit – about half of what I needed. I should have made half a dozen cobblers, but I spread the fruit thin and went with the whole dozen.

It’s tasty as cobbler, but the cobbler part completely overwhelms the persimmon part. (more…)

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SOS: Saving Our Stems for lo mein

For lunch today, we had a themed lo mein – stems!

Chopped arugula stems, beet stems, broccoli stems, and garlic

I cooked this with four beautiful CSA eggs, noodles, and Annie Chun marinade. It was delicious, nutritious, and in no way compromised by consisting of veggie parts of lesser charisma.

This dish would have been even nicer with thinly-sliced beef. Next time.

If you need a lo mein recipe, here’s Rachel Ray’s. It calls for hoisin sauce, but could use any stir fry sauce you like (or find on sale). Or you can make your own. This site has some great details on how.

Stems also work with fried rice. If you’re more into fried rice, here’s a good place to start.

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Thought I’d trot out the adventures of Squash and Pumpkin again. Hope you get a giggle out of their antics.

The post that started it all

More fun with Squash and Pumpkin

Even more fun with Squash and Pumpkin

Squash and Pumpkin ride again!

Squash and Pumpkin keep it real

From the files of Squash and Pumpkin

 

Enjoy your food!

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So storing the basil in water on the counter hasn’t  worked so well for me.

My leaves never perked up as this site suggested they would. Explanations for failure include 1) I didn’t trim the stems the first time before putting them in water, and 2) it’s chilly in my house because we’ve held off turning on the heat.

The bad news is I have to use up the basil in the next few days. The good news is I have to use up the basil in the next few days.

About half of the basil, we had in tomato-basil pasta for lunch. Here’s the basic recipe for two.

Tomato-basil-Parmesan pasta

  • Start water for pasta.
  • Heat 2 or 3 tablespoons of olive oil on medium low. Add a crushed clove of garlic and cook for about 15 minutes. When the clove is a little brown around the edges, remove it.
  • Add pasta to the boiling water.
  • Carefully add a cup of roughly chopped tomatoes to the oil. If you just toss them in, you might get spit on. Add a dash or two of salt.
  • While the tomatoes cook, chop a handful of fresh basil leaves.
  • Drain the pasta and dump it in a bowl. Pour the tomatoes and oil on top of the pasta and mix well. Then add the basil and top with grated Parmesan.
  • Serve immediately to hungry campers.

 

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two big, beautiful apples

hydroponic lettuce and broccoli

The head of lettuce is very dense. It yields more salad servings than you might imagine. Also, don’t sweat the brown/yellow color on the broccoli. It’s from cold weather and doesn’t affect the taste. Steamed broccoli became the vegetable of choice at so many restaurants that I got tired of it. Local broccoli right out of the ground, however, brings the romance back. (more…)

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