Health
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Food
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Better Than Butternut: Roasted Delicata Squash Recipe
10 Simple Ways To Eat Less Without Noticing
Juicing: Stupid and Pretentious or Nourishing and Enlightening?
10 Tasty Carbs That Won’t Make You Fat
How To Start Working Out When You Don’t Like To Exercise
Focus More on Your Brain and Less on Your Diet if You’re Serious About Losing Weight
Home Court Habits: The Secret to Effortless Weight Control
10 Reasons You Aren’t Losing Weight When You Think You’re Doing Everything Right
How To Burn More Calories Without Breaking A Sweat
The 7 Habits of Highly Effective Foodists
Farmers Market Update: Maryland
Lapin & Hedlefingen Cherries
My friend E began her healthstyle upgrade at the beginning of 2010, and has shared her journey with Summer Tomato readers in the past. Today she kindly agreed to share her farmers market as well.
E. Foley is a geek girl extraordinaire. She writes amazing online dating profiles for geeks and non-geeks, helping clients all over the world find love. Her writing can be found at Examiner.com, Dating Sites Reviews, and elsewhere as a ghostwriter. By day, she is the Copywriter at ThinkGeek.
Follow her @geeksdreamgirl on Twitter.
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Farmers Market Update: Maryland
by E. Foley
I don’t know about you, but I’m sick and tired of Darya’s constant Californicating. Those of us on the best (aka East) coast of the U.S. appreciate our farmers markets on a far deeper level because we only get them from May through November. Such is the case in my home state of Maryland.
(Really, I love Darya and the Californicating actually helps me plan for things coming into season over here.)
Maters
Summer Veggies
I’ve been working with Darya on my healthstyle since the beginning of 2010 and am proud to report I’ve lost about 20 pounds without ever feeling deprived. In fact, I feel like I eat way tastier things now. I’m still having the occasional cookie or bacon cheeseburger, but on the whole, my healthstyle is much improved as a result of having her coaching me.
My boyfriend and I have visited all the farmers markets in a 20 mile radius and we’ve decided to call the Olney Farmers and Artists Market home. Out of all the markets we visited, this one seemed to have the best mix of vendors. These pictures are from my trip on Sunday, June 13th.
Kohlrabi
Fresh Corn
One of the common things I’ve heard from the farmers is that the unseasonably hot weather lately has pushed the growing season up a bit. Last week, I tried two new-to-me things: garlic scapes and saskatoon berries. With the garlic scapes, I made a delicious (albeit really strong!) pesto. I also threw them into pretty much everything we cooked last week. Saskatoon berries taste like a cross between a blueberry and a sweet apple. They were great in pancakes as well as a spread I made by blending them with local chevre.
This week, neither scapes nor saskatoons were available. Asparagus, another spring favorite of mine, has also disappeared. Since we have absolutely fabulous local goat cheese from Cherry Glen Farm, I was making lots of Asparagus & Goat Cheese Quesadillas. (Feel free to throw garlic scapes in there if you still have them!)
Red Onions
Flowers
But summer is moving in quickly! Last week’s strawberries are being pushed out by blueberries, cherries, raspberries, and blackberries. I’m getting over mono, so I can’t drink alcohol quite yet, but I’m sensing a blackberry mojito in my future.
Mojito Time!
Blackberries
My one beef with this market is that some of the farmers don’t put up signs to identify what farm they’re from and me being me, I forget to ask. The list below is labeled as best as I could!
Purple Kohlrabi
Purchases:
- Organic Spring Mix (Sligo Creek Farm)
- Cherries (Falcon Ridge Farm)
- Eggs (Fox Hollow Farm)
- Green Bell Peppers (Penn Farm)
- Cucumbers (Penn Farm)
- Purple Kohlrabi
- Shelled Peas
- Pattypan Squash
- Beets (with the most BEAUTIFUL GREENS!!)
I have a question for you Summer Tomato fans. What’s your favorite thing to do with kohlrabi?
I am never without fresh strawberries the whole summer, they make the best milkshakes hands down. 4-5 medium sized berries for a half litre of milk, a teaspoon of sugar and my secret ingredient, a healthy dose of ground pepper. Blend and refrigerate. I have small mustard glasses with lids that I serve the shakes in – if they start to set again, I put the lid on and shake em back up. Yummy.
It’s a pity fruit spoil quickly in the heat. Do you refrigerate them, and if so, which?
As for the kohlrabi, they are something I prefer to keep simple. I eat them either peeled or blanched with carrots. They also work well with potatoes and they, too, take salt, pepper and a little butter very well. Are they serious about the 3 bucks apiece? They’d either have to be humongous or you’re getting screwed; in Europe, a buck fifty would be expensive.