Sorry I am a bit late with the posting today because I was baking sourdough bread this morning.
“Discover, the pleasures of eating seasonally, organically and locally. Today more and more people are realizing the joys of shopping, cooking and eating from the farmers market. Straight from the farm, bountiful and colorful displays of produce make it easy to prepare healthy, flavorful meals using the freshest fruits and vegetables at the peak of their season”. This was taken from a book called Cooking from the Farmers’ Market by Tasha De Serio and Jodi Liano. And it is so true, that once you start shopping at a farmers market and you get used to the vegetables and fruits being so fresh you won’t want to shop at a grocery store ever again.
I want to share this lovely little bit about blueberries and what to look for before you buy. Blueberries should be firm and dry and have kind of a powdery surface or you can buy frozen which are usually better than fresh because they are frozen pretty much at the same time they are picked. The smaller berries are usually the sweetest and grow wild but I have a friend who raises her own and they are big and plump and sweet. If you want to you can get your blueberries and freeze them yourself to enjoy during the winter months. Simply wash and lay in a single layer and freeze then transfer them to an airtight container, pop back in freezer until you are ready to use them.
Oh My Gosh, Blueberries – I love em and the thought of having blueberries in a salad sounds totally divine. I got this recipe from Michael Symon from the Food Network Magazine and was thrilled to be able to share it with you today. When there are Blueberries in anything I eat it so I was delighted to try this recipe. Doesn’t it look Yummy?
1 head savoy cabbage
1 carrot, julienned
1 pint blueberries (about 2 cups)
1 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon honey
2 tablespoons chopped fresh cilantro
1 tablespoon cumin seeds, toasted
Shred the cabbage and thinly slice the onion, preferably use a mandoline on its thinnest setting. Combine the cabbage, onion, carrot and blueberries in a large bowl.
Add the mayonnaise, vinegar, honey, cilantro, cumin and 1 tablespoon salt and toss to combine. Serve immediately or refrigerate for up to 4 hours. Now you might want to use your Just Mayo that you picked up for the other salad or you can just opt to use regular mayo. Either way this coleslaw will turn out just fine.
Now I have given you a few of my favorite salads but I want to give you some recipes that will work with what vegetables are in season. Spring vegetables like snow peas, Sugar Snap Peas, broccoli, asparagus, sweet onions, avocados and lettuce of course are some of the earliest vegetables and are so much better when they are fresh.
Tomorrow I will talk about things you can do with peas and how to maybe disguise them so perhaps your young ones won’t know what they are. Peas are really sweet and a lot of people don’t like them but they are really lovely little gems and are great in soups or simply eaten as a vegetable alone.