Maui Girl Cooks

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” Luciano Pavarotti


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If you’re busy, never cook for one meal; always cook for two or three.  Put it in the freezer, but it doesn’t have to encore in the same form.” Lynne Rossetto Kasper

Kula Black Raspberries

Kula Black Raspberries

Who knew?  Not me.  I had no idea that some nice farmer is growing black raspberries, on Maui, for our eating pleasure {in November!!!}.  My husband purchased these beauties at the Upcountry Farmers Market.  What a pleasant surprise!

Luscious Fresh Berries

Luscious Fresh Berries

Black Raspberries with Cream & Powdered Sugar

Black Raspberries with Cream & Powdered Sugar

We love fresh berries with a dribble of heavy organic cream and a flurry of powdered
sugar. . .pure bliss. 

Unlike other easier to eat berries, cranberries elicit strong opinions from those who either love them or loathe them.  We happen to enjoy cranberries, and have a few favorite ways to use them.  I should say that I am talking about fresh cranberries, not the dried ones.  We do like dried cranberries, but they are not the same healthy powerhouse as the fresh variety.

Fresh Cranberries

Fresh Cranberries

Once the berries are dried, the sugar and calorie content skyrocket.  Fresh berries are only available a few months of the year, so if you want them year round, you will need to buy them now and squirrel them away for another day.  We like to rinse fresh cranberries in a colander, blot them dry and then put them on a parchment-lined sheet pan for a short stint in the freezer; this will prevent them from freezing into a solid block of cranberries, which will not be user friendly.  If you do not have parchment paper, a flexible cutting board works well, but I do not recommend using waxed paper, as it tears easily from being wet and it will be harder to remove the frozen berries.  Once the berries are frozen, pop them into a freezer bag and enjoy them whenever you like, in breads, cookies, hot cereal, smoothies or relish.

Ready for the freezer!

Ready for the freezer!

One of our favorite cranberry recipes is for fresh cranberry orange relish.  We also like cooked cranberry relish, but this is what we make most often.  We have significantly reduced the sugar for our tastes, but you can certainly adjust it for yours.  I enjoy this relish the most on plain yogurt {yum!} with big pieces of walnuts.  It is also good to have a spoonful on a green salad, or with any traditional cranberry-friendly foods.

Cranberry Orange Relish

Cranberry Orange Relish

Fresh Cranberry Orange Relish
adapted from Superfoods Rx.:  Fourteen Foods that will Change Your Life  {Steven Pratt, M.D. and Kathy Matthews}
12 ounces fresh or *frozen cranberries, rinsed and drained
1 unpeeled orange {preferably organic}, washed, cut into eighths and seeded
1/3 cup sugar {the original recipe calls for 3/4 cup}

Put the cranberries, orange slices and sugar into a food processor.  Process until everything is evenly chopped.  Chill until ready to eat.  *If you use frozen cranberries, partially thaw them before processing, or you will end up with a big cranberry orange ice ball.

The relish gets better as it sits and the flavors mingle.

Makes about 3 cups

Kale Salad with Cranberry Vinaigrette

Kale Salad with Cranberry Vinaigrette

We enjoyed several kale salads last week, all of them with cranberry vinaigrette.  The tart-sweet of the vinaigrette pairs perfectly with kale’s bitterness and the creaminess of fresh goat cheese.  A few other ingredients make this salad a winner.  Not to mention the fact that the dressing is a gorgeous hue of creamy cranberry pink.  It looks kind of like raspberry gelato.  I apologize for the lack of photo-we ate all the dressing.

Kale Salad with Cranberry Vinaigrette
I made several versions of this salad recently, this being the most elaborate with the addition of canned tuna.  You can put in whatever you like, but I think the most important additions are the goat cheese {for creaminess} & the toasted walnuts {pair excellently with the goat cheese and cranberries, and for a toasty CRUNCH}.

Kale, enough for 2 salads, washed, dried well & torn into bite-size pieces
Thinly sliced sweet onion {or red}
1 avocado
1 can tuna {we use Wild Planet}; optional
Fuyu persimmon, washed and thinly sliced {I don’t peel them, but you can if you like.}
6 cherry tomatoes, halved
Toasted walnuts
Fresh goat cheese, crumbled
Cranberry Vinaigrette {recipe below}

Put the kale into 2 bowls and dribble with enough dressing to moisten.  Top with onion, avocado, tuna {if using}, tomatoes, crumbled goat cheese and walnuts.  Put a ring of persimmon slices around the edge of the bowl.  Add a grind of salt & pepper then top with dressing.

2 servings

Cranberry Vinaigrette
2/3 cup fresh or frozen cranberries
2 tbsp sugar
1/2 cup white wine vinegar
1 teaspoon Dijon mustard
1/4 cup freshly squeezed orange juice (or tangerine juice)
3/4 cup extra virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Combine cranberries, sugar, and vinegar in a small saucepan over medium heat. Cook about 5-10 minutes, or until the cranberries pop.  Remove from the heat and let cool.  Pour cooled cranberry mixture into a blender or food processor and process until smooth. Add the mustard and orange juice and blend.  With the motor running, stream in the olive oil.  Season dressing with salt and pepper.

Makes about 2 cups dressing

Did you know that. . .
Fresh cranberries:
* are low in calories {44/cup}
* are high in fiber
* are low in sugar
* aid in the prevention of urinary tract infections {UTIs} by preventing bacteria from sticking to the urinary tract lining
* are high in phenols which are plant chemicals known to be highly protective against many health problems {i.e. toxic to cancer tumor cells}
* helps to prevent bacterial adhesion to teeth and the stomach lining, preventing dental plaque and ulcers, respectively

Information from:  The 150 Healthiest Foods on Earth {Jonny Bowden, Ph. D., C.N.S.}

Happy Thanksgiving & Bon Appetit!

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Cultured Foods {aka Bugs, Who Needs ‘Em?}

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“Fermented foods help people stay healthy,” Sandor Katz author of New York Times best-selling book “The Art of Fermentation.”

Before we get to the heart of the matter of cultured foods, here is a photo of yesterday’s sky.  I was at the pool and the sky was so beautiful I had to take a picture.  The picture doesn’t do it justice, but you get the idea.

October sky

My husband and I do a good job of learning about what constitutes a healthy lifestyle in terms of eating and exercise, and then we implement what we have learned to the best of our abilities. Our latest foray into healthy eating is fermented {cultured} foods. Please understand that in no way do I consider myself an expert on cultured foods; I am far from an expert, and know just enough to be dangerous. We have been eating cultured foods for years, because we enjoy them, but have intentionally added more into our diet because of the health benefits. Here are some of our favorite cultured foods, all of which we buy at Mana Foods, for those of you on Maui:
~ YogurtNancy’s Yogurt {contains 11 different culture strains} has been a staple for more than a decade.
~ Sauerkraut and Fermented Pickles- We have recently started purchasing sauerkraut that is raw and unpasteurized, so that the beneficial microbes are available to us. One of our favorite brands is Sonoma Brinery. Farmhouse Culture makes fantastic sauerkraut as well. I LOVE their Smoked Jalapeno Kraut; I don’t find it at all smoky, but perfectly spicy! My husband prefers the Ginger Beet flavor, which I also like, but not as much as the Smoked Jalapeno. Both of these companies offer excellent products that are reasonably priced.  If you want sauerkraut, these are a must try!
~ Kombucha We drink a little kombucha most days. Our kombucha comes from Maui Kombucha.
~ GoodBelly Probiotic Drink This is a delicious nondairy nectar-like drink. My favorite flavor is Mango.  If you sign up for their Goodbelly Challenge, they will email you some coupons!
~ Sour Cream- We often spoon a bit of cultured sour cream on our quesadillas. Sour cream is always a yummy addition to a spicy dish.
~ Tempeh Tempeh is a fermented soy product from Indonesia. Our current favorite way to eat tempeh is seasoned with freshly ground salt and pepper and sautéed in a bit of coconut oil until golden brown.   Eat with ketchup and you have something that resembles French fries. A heavy drizzle of Sriracha Sauce is a great addition, if you like a little mouth burn, like I do.  We also make a delicious sandwich that we call a “TLT” meaning Tomato, Lettuce and Tempeh.  It is fantastic on toasted ciabatta bread.  Our tempeh is in the freezer until we are ready to eat it, and then it thaws very quickly.
~ Miso- I like kale salad with Outstanding Miso Sesame Dressing. There is also miso soup, which is delicious!

Here are a few of the cultured foods we’ve enjoyed in the last few days:

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Tempeh Sautéed in Organic Coconut Oil

Slice tempeh into approximately 1/2 inch slices.  Spray skillet {we use cast iron} with pan spray, then melt about 1 tbsp. of coconut oil.  When the oil is hot, add the tempeh slices.  Season with freshly ground salt and pepper to taste. Sauté, turning occasionally, until golden brown.  Serve hot with ketchup and Sriracha Sauce, or whatever you like.

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Yogurt with Pineapple, Peach and Cranberry Preserves

Put some yogurt in a bowl, and top with homemade preserves, and your choice of any or all of the following toppings:  unsweetened coconut, maple syrup {the real stuff please, preferably Grade B}, good quality honey, cinnamon, cacao nibs, nuts, hemp seeds, ground flax seeds, Buckwheat Chia Crunch  or anything else you’d like.

Pineapple, Peach and Cranberry Preserves

**This is really more of a guideline than a specific recipe.  You can adjust everything to your taste, including changing the fruits to what you have available.

1 Maui Gold pineapple
1 quart chunked fresh or frozen peaches
2 cups fresh or frozen cranberries
1 cinnamon stick
approximately 1 tbsp. good quality honey
Juice of 1/2 a juicy lemon
Grind of salt

Get a Maui Gold pineapple if you can {we buy ours at Costco, maybe Mainland Costco sells them also-I think they do}, otherwise a “regular” fresh pineapple will do.  Cut up the pineapple into chunks {see previous pineapple blog post}.  Put all of the pineapple chunks into a wide-mouthed saucepan {for better evaporation of the liquid}.  Add 1 quart of peach chunks {we used the peaches we froze in August} and 2 cups fresh or frozen cranberries.  You can certainly use a different berry if you are not a cranberry fan, but you can’t really identify them as cranberries as far as taste goes .  Squeeze half a lemon and add the juice, and then throw in a cinnamon stick and a grind of salt.  Spoon in some good quality honey to taste.  We used about 1 tbsp.  Bring to a boil, and then turn down the heat and simmer on low until thickened.  The timing will depend on how juicy your fruit is.  The  preserves will thicken as they cool.

These preserves are meant to be made and eaten within a week or so; they are not preserved, so will not keep.

These preserves also taste great with one of our new favorite breads, from 101 Cookbooks.  I have made several of her bread recipes, and we have loved them all.

easy_little_bread_recipe 1000Photo from 101 Cookbooks

Easy Little Bread
from 101 Cookbooks
1 1/4 cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
1 cup / 4.5 oz / 125 g unbleached all-purpose flour
1 cup / 5 oz / 140 g whole wheat flour
1 cup / 3.5 oz / 100 g rolled oats (not instant oats)
1 1/2 teaspoons fine grain sea salt
2 tablespoons butter, melted, for brushing

In a medium bowl, sprinkle the yeast onto the warm water and stir until the yeast dissolves. Stir in the honey and set aside for a few minutes, until the yeast blooms and swells a bit – 5 – 10 minutes.

In the meantime, mix the flours, oats, and salt in a large bowl. Add the wet mixture to the dry and stir very well.

Brush an 8-cup loaf pan {9″x5″} generously with some of the melted butter. Turn the dough into the tin, cover with a clean, slightly damp cloth, and set in a warm place for 30 minutes, to rise.

Preheat the oven to 350F / 180C, with a rack in the middle. When ready, bake the bread for 35-40 minutes, until golden and pulling away from the sides of the pan. I finish things up by leaving the bread under the broiler for just a heartbeat – to give the top a bit deeper color. Remove from oven, and turn the bread out of the pan quickly. Let it cool on a rack so it doesn’t steam in the pan. Serve warm, slathered with butter.

Makes 1 loaf.

Adapted from Gran’s Kitchen: Recipes from the Notebooks of Dulcie May Booker.

Prep time: 10 min –    Cook time: 35 min

My Variations of Easy Little Bread {follow the same mixing instructions as the original recipe}

Variation #1:  Oat Rye Bread with Sunflower Seeds

1 1/4 cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
140 grams whole wheat flour
100 grams oats {not instant}
65 grams dark rye flour
60 grams unbleached white flour
1/2 cup sunflower seeds
1 1/2 teaspoons fine grain sea salt {I used kosher salt}
2 tablespoons butter, melted, for brushing

Variation #2:  Cinnamon Date Bread with Walnuts

1 1/4 cups / 300 ml warm water (105-115F)
2 teaspoons active dry yeast (one packet)
1 tablespoon runny honey
140 grams whole wheat flour
100 grams oats
125 grams unbleached white flour
3 tsp cinnamon
1 1/2 teaspoons fine grain sea salt {I used kosher salt}
2 tablespoons butter, melted, for brushing
5 dates, snipped into small pieces

Have you added any delicious cultured foods to your meals?  If so, which ones?

If you are in Maui, you may want to visit the Upcountry Farmer’s Market.  They sell many different kinds of cultured foods there.

Additional Reading:
http://michaelpollan.com/articles-archive/some-of-my-best-friends-are-germs/

Cultures for Health

The Art of Fermentation by Sandor Katz

Video of Sandor Katz talking about fermented foods

Cooked: A Natural History of Transformation by Michael Pollan

Bon appetit!


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“The kitchen, reasonably enough, was the scene of my first gastronomic adventure. I was on all fours. I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all. It must have marked me for life, for I have never ceased to love the hearty flavor of raw onions.”  James Beard (1903-1985)

First of all, I have to tell you that I am super excited about the class that I signed up for, which starts this Tuesday!  It’s called Science & Cooking:  from Haute Cuisine to Soft Matter Science.  It is offered through Harvard {yes, that Harvard!} and it’s free.  Scientists and chefs will be getting together to teach this course about the science of cooking.  Check it out!

This week’s farmers market find- freshly dug sweet Maui onions!  Yum!  We have been waiting for these & now they are here.

Group of Maui onions 1 Just about everyone has an opinion about onions.  We go through a lot of onions at our house, which is a good thing, because onions are a healthy food to eat, and they add great flavor to food. Group of Maui onions 3 We love all kinds of onions- green onions {aka scallions}, shallots, leeks, white onions, pearl onions, yellow onions and sweet onions {Maui, Walla Walla, Texas Sweets, Vidalia, etc.}.  They can be enjoyed raw, cooked or caramelized so that they are brown, sweet and jammy. Closeup of peeled  new Maui onion This onion was delicious in a salad with arugula, steamed beets and thinnings from the basil seeds I planted a few weeks ago {apologies to those who will not be growing basil outside for awhile!}.

Young Basil Seedlings 1

I hadn’t thought to pair basil with arugula, but it was a good match.  I consulted the Flavor Bible, which is one of my favorite books, and that is where I saw that basil and arugula go well together. Arugula salad with basil thinnings I dressed this salad with my usual arugula salad dressing of fresh lemon juice, extra virgin olive oil, freshly ground salt and pepper. Closeup of arugula salad with basil trimmings I have not always been an onion lover.  Like many kids, I ate my spaghetti with butter {I still love noodles with butter!}, salt and pepper.  I don’t remember if I had cheese on it, but if so, I’m sure it was that awful stuff in the green cylindrical can; you know the one to which I’m referring.  I think it was the onions in the spaghetti sauce to which my immature palate was objecting, but I’m not really sure why I didn’t want to eat spaghetti sauce.  I had no problem eating chili or beef stew, which definitely contained onions.  My mom’s {and now my recipe} delicious potato salad was eaten {by me} before the celery and onions went in.  It must have been the crunch, in addition to the onions, that I did not care for.  Crunch did not belong in creamy soft potato salad, in my opinion.  Mind you, I was not really a picky eater.  I ate just about everything, except celery, onions and this dressing that my grandmother made to dress dandelion greens.  It was some kind of cooked dressing, and I really did not like it.  In fact, I amazed my relatives with the quantities of food I consumed.  “Does she have a hollow leg?” they wondered.  “Where does she put it?” they inquired. Raw onions became a part of my diet in my early 20’s, when my husband returned from a business trip to Atlanta, GA with a sack of Vidalia onions.  He bought them at the airport, like tourists buy Maui pineapples at the Kahului Airport.  Boy, were those onions ever good; nice and sweet and perfect mingling in a bowl with sliced cucumbers, extra virgin olive oil, salt and pepper.  My mom makes great cucumbers and onions with apple cider vinegar, salt and pepper; I’m sure I just ate the cucumbers way back when.  Now, I can’t get enough onions.  Thankfully, most kids grow up and expand their food horizons to include foods they wouldn’t touch in their youth, but now find delicious. Several techniques can be employed to make onions more palatable, as well as make them more suitable for a particular dish.  The way an onion is cut makes a huge difference on how it tastes in any given recipe.  Click here to view a Fine Cooking video on a few different onion cutting techniques. I usually cut onions 4 different ways: Large Dice– Large dice is great for onions that will be cooked in spaghetti sauce, stew, vegetable soups, this quesadilla filling and that type of thing.  The large dice holds its shape during cooking, but at the end will be soft and pleasant to eat. large dice onion Minced- Minced onions belong in guacamole, potato salad, coleslaw, some bean salads and places where you don’t want to bite into a big piece of raw onion, especially when that onion isn’t a sweet variety. Minced onions Lyonnaise– Lyonnaise is also called “pole to pole” because you are cutting the onion in crescent shapes from the root end to the blossom end.  It is my favorite way to cut onions!  I love this cut for green salads, cucumbers and onions, pickled beets and recipes where I want to see the onion, and taste it, but not have big chunks.  When I cut this way, I always thinly slice the onions if they are to be served raw.  Even a strong onion {i.e. not a sweet variety} is palatable when thinly cut pole to pole. Lyonnaise cut onions 3 Sliced- Sliced onions are cut across the equator, and are great served raw or caramelized on a burger, sub {hoagie, grinder, etc.} or other sandwich.  I think onions for sandwiches should always be sliced paper thin; pile them on, but they must be thin or they will slide right off {Tomatoes too should be thinly sliced, but my mom will disagree with me here.} Sliced red onions If you are tired of your green onion slices rolling off the cutting board, try slitting the white part of the onion lengthwise, so you have half-moon slices-no more mischievous onion slices rolling around!

Not just a tasty vegetable and seasoning for many foods, onions have numerous health benefits.  Click on this link to the National Onion Association for nutritional information, tips and recipes.

This is  how one amongst us spent his day. . . not an ounce of friskiness in this pussycat! Jack napping

How do you enjoy onions?

Bon appetit!


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A Favorite Lunch

Did you know. . .
. . . that sardines packed in their own oil or extra virgin olive oil are full of good for you omega-3 fats?  It is thought that just 1/2 gram of these fats can significantly reduce your risk of cardiovascular disease.  Avoid sardines packed in vegetable oils, as they are not healthy fats.

Anyone for anchovies?  How about sardines?  I know, I know, these are a couple fish that cause many people to turn up their noses.  Not me though; I love them both.  My intention was to write only about sardines, but I figured as long as we are on the subject of unpopular fishes, I may as well tell you how we like to eat anchovies.  Perhaps our way of eating anchovies will work for you as well, that is, if you want to give them a try.

Once upon a time, I too was among the myriad of folks who did not care for anchovies, as was my husband.  One rainy evening, we were eating pizza at Tony’s Pizza & Italian Restaurant, a favorite Italian restaurant of ours in Bremerton, WA.  That is the night we learned how to eat anchovies.  The secret to liking/loving anchovies on your pizza, according to our waitress, is to order them on the side.  Wow, that really makes a difference!  The salty, fishy flavor permeates the pizza if you bake the anchovies on the pizza, but if you have a little plate of anchovies on the side, it tastes pretty good.  You get an occasional salty punch from the little bits of anchovy.  We have happily eaten anchovies on our pizza ever since!

I have been eating sardines for as long as I can remember.  We had tins of sardines in our pantry when I was growing up, and I admit that even though I ate them, I thought they looked kind of gross.  My recollection is that they were not like the nice sardine filets that we eat now, which are every bit as nice looking as a beautiful piece of fresh salmon {except they aren’t pretty pink}.

Wild Planet Sardines

One of my favorite quick lunches is a “fish cracker” and a salad.  And no, by “fish cracker,” I am not referring to those fishy-shaped crackers that you are probably familiar with. . .the ones with no redeeming nutritional value.  My idea of a “fish cracker” is a Ryvita cracker with a plump, meaty and delicious sardine on top.  Of course, there are additional toppings to make it extra tasty.  This is a favorite lunch of mine because it is quick, tasty and super healthy.

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I understand if you don’t like anchovies, and don’t want to give them a second {first} chance.  But if you like fish, and haven’t gotten into sardines, I highly recommend them.  The health benefits of sardines {& anchovies} are many:

  • They are low on the marine food chain, so toxins like mercury do not accumulate in them.
  • Anchovies and sardines are chock full of healthy omega-3 fats, which impact mood, circulation, glucose, insulin metabolism, blood pressure and heart health.
  • In particular, sardines are high in protein, B vitamins, selenium, calcium, iron, magnesium, phosphorus, potassium, zinc, copper and manganese.  Talk about a powerhouse of nutrition in one little can!  They are my idea of a great “fast food!”

Sources:

The 150 Healthiest Foods on Earth, Jonny Bowden, Ph.D., C.N.S.

The Perricone Promise, Nicholas Perricone, M.D.

A simple salad of arugula {aka “rocket”} and thinly sliced onions, dressed with fresh lemon juice, extra virgin olive oil, freshly ground salt and pepper, goes well with fish crackers.  It’s one of our favorite salads.

Arugula Salad with Onion and Lemon Vinaigrette

Arugula Salad with Onion and Lemon Juice & Extra Virgin Olive Oil


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Salad with Purslane & Ribbons of Parmesan

“When weeding, the best way to make sure you are removing a weed and not a valuable plant is to pull on it.  If it comes out of the ground easily, it is a valuable plant.”  Author Unknown

I do not know if purslane comes out of the ground easily or not, but I have seen it defined both as a weed and a valuable plant.  Purslane is purported to be a healthy plant that we should be enjoying.  It is a good source of omega-3 fatty acids, antioxidants, vitamins and minerals.  Check out the articles at the end of this post if you would like to read more about purslane’s health benefits.  My husband bought our first bunch of purslane 2 weeks ago, at the Upcountry Farmers Market.  It’s great!  What I like most about purslane is its chew, due to the fact that it is a succulent.  I think it has a subtle flavor, not at all assertive, but just tasty. . .green.  Apparently it grows everywhere, but I can’t say I’ve encountered any on my walks around Pukalani, where we live.  You will most likely not find purslane at your local grocery store, but look for it at your farmers market.  Or grow it yourself; from what I’ve read, it is easy to grow.

When I cleaned the first bunch of purslane, I meticulously removed the leaves from the stems.  I discovered on the second bunch that “de-leafing” {is that a word??} the stems is not necessary, and that the stems also add a bit of chew to a salad.  The leaves are in clusters on the stems, so that makes them pretty in a salad.

Salad with Purslane & Ribbons of Parmesan

This is not a tossed salad, but more of a composed salad, which I think is prettiest served on a plate. The ingredients are few and the salad is delicious.  When you start with excellent ingredients, you do not need much to create great food.

Place a layer of tender lettuce on a plate.  Some good choices are Bibb, Manoa or red leaf.  A crunchy lettuce like romaine doesn’t work in this salad.  Texture is important in this recipe; there is a pleasant “chew” but it isn’t a crunchy salad.

Top the lettuce with some onion that you have sliced paper thin.  Use whatever type of onion you prefer, although I wouldn’t choose green onions for this.  Slicing the onion super thin makes it seem less pungent, making it easier to eat for the “non-onion types.”

Now add a scattering of paper thin purple cabbage.

Top with purslane, preferably in clusters of leaves, as opposed to individual leaves; this adds to the salad’s texture.

Sprinkle the salad with some pumpkin seeds that you have pan roasted, preferably in coconut oil.

Season the salad with freshly ground salt and pepper, then sprinkle with fresh lemon juice {about 1/4 of a juicy lemon per salad} and a drizzle of good extra virgin olive oil.  Use a light hand with the dressing, as you don’t want your salad to be swimming in dressing.

Finally, take a vegetable peeler and shave some nice ribbons of fresh parmesan cheese over the salad.

Salad with Purslane and Ribbons of Parmesan

Related articles

Bon appetit!


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A Farmers Market with a View

Are you one of the regulars at your local farmers market?  If not, try to shop directly from your local farmers soon-you won’t be sorry.  If you are, good for you!

Here are some scenes from the Upcountry Maui Farmers Market:

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Tips for Shopping Your Farmers Market

The early bird catches the worm, so get there early !
~ Some vendors sell items that are highly sought after {i.e. fresh fish, asparagus, etc}; they will sell out quickly.  If you want something that is a hot seller, you had better get there early, or you just might be out of luck & have to settle for next best.

Bring cash, more than you think you will need {so you don’t need to worry about running out}, in small denominations
~ Vendors aren’t going to have the cash to make change if lots of people give them large bills.  Try to have small bills/change as much as possible.

Be friendly!
~ Most of the folks you will encounter at the farmers market are looking for the same things you are looking for-high quality foods for reasonable prices.  Just about anything is more fun with a smile.

Take plastic/cloth bags for your produce.
~ Many vendors do not provide bags.  Find some big bags & reuse them.  For example, Swiss chard does not fit in a gallon bag, so it is nice to have the larger bags.  Big beautiful heads of lettuce need a big bag too, so they don’t get crunched up.  You can put multiple things in each bag, and separate them when you get home.

You will need something in which to carry your purchases.
~ Some people use bags, while others have cool baskets to carry their market finds home.

Get to know your vendors; develop a relationship with the vendors you like to patronize.
~ When the vendor knows that you are a regular customer, you may get an extra eggplant, or they will select the best head of lettuce for you.
~ You may get a better price.
~ It’s fun to get to know the people who are working hard to provide you with the food you will eat that week.
~ If you see something you don’t recognize, ask your farmer how she likes to eat it.  Give it a try, and then report back the following week.

Relax & have fun purchasing healthy foods to nourish your body!