Arugula & Pear Salad

DELICIOUS!!

Servings: 2

1/4 c walnut halves

1 bunch of Bacon's Select Produce Baby Arugula (about 2-3 cups)

1/2 Bosc or Anjou pear, thinly sliced

1 T lemon juice

1-1/2 T extra-virgin olive oil

Salt & pepper, to taste

4 oz Gorgonzola or Blue Cheese crumbled

Toast the walnuts over medium heat and cool. Arrange the washed Baby Arugula on plates. Dice the pear and put on top of the salad. Sprinkle the walnuts and crumbled cheese on top. Right before serving, whisk the lemon juice, oil & salt. Pour evenly over salad. Pepper to taste & enjoy. We LOVED this salad.

Adapted from www.foodnetwork.com

Attention FRAM Customers

We will only be at the Fernandina Farmer's Market on Saturday, February 25th. We will not be at FRAM. We will return to the Riverside Arts Market March 3rd for the first day of RAM.

Kale Pesto

Yield: ~ 3 cups

2 bunches Bacon Select Produce’s kale, tough stems removed
4 oz (0.25 lbs) grated Pecorino Romano cheese
½ c raw walnuts
2 large garlic cloves, cut into pieces
½ c plus 4 tsp extra-virgin olive oil
Salt and freshly-ground black pepper, to taste

Steam the kale for 5 minutes, then drain. Place the steamed kale, cheese, walnuts and garlic in a food processor fitted with the blade attachment. Process while slowly drizzling in the olive oil. Scrape down the bowl as needed to get all the kale puréed. Season to taste. Pesto keeps up to a week refrigerated. You may also freeze it in ice cub trays. After the cubes have frozen, pop them out and stick them in a freezer bag — you'll have easy access to kale pesto for the next three months!

Adapted from www.abakinglife.blogspot.com

Recommended Reading

"Eat food. Not too much. Mostly plants."

Here is a book that is most interesting. The author promotes eating more whole/real foods and less processed food products. "The most important fact about any food is not its nutrient content but its degree of processing." The book is divided into four parts. Part I & II are heavier reading, albeit worth reading. I read the Introduction & Part III first and recommend reading it this way. The book below was also written by the same author. He boils down his thoughts into very simple rules. "Food Rules" is a quick & easy read.

Amelia Island Garden Show Weekend

A friendly reminder to our regular Fernandina Farmer's Market customers:

We will be participating in the Amelia Island Garden Show ONLY on Saturday, March 3rd. There will no Farmer's Market that Saturday. We are anticipating a large crowd & will bring all the produce available. Please feel free to email (Freddie's email: fbacon2@comcast.net) or leave a comment to reserve orders. We hope to see you there!

P.S. Click on the above Garden Show logo for full information.

Recommended Reading

We bought this magazine last week and are really enjoying it. Next week, I plan to try some of the recipes. Clean Eating also has some cookbooks. The concept of the magazine is to prepare and eat foods that have not been processed. Takes a bit more chop, chop, but very worthwhile!

The Diligent Record Keeper

*** Starring: Dill ***

http://photo-dictionary.com/phrase/3772/dill.html

Dill is another wonderful herb. Usually, we associate dill with pickles or bread. A couple weeks ago, we thought that dill in a potato salad sounded good. We found a recipe on http://www.foodnetwork.com/ that was terrific.

Potato Salad with Dill

3 lbs pototoes, peeled

Cook the potatoes about 25 minutes. Do not overcook them. Drain and bring them back to the pot to completely dry. (I left mine in the colander and gently stirred them occasionally until they were room temperature.)

Combine:
2 stalks celery
1 c mayonnaise
1 small red onion, chopped
3/4 t salt
1/4 c fresh dill, chopped
1-2 T vinegar
1/2 lemon, juiced ( I did not squeeze my own for time's sake.)
1 T Dijon mustard

When potatoes are cooled, gently combine the sauce and potatoes. Serve room temperature. The recipe said that when the potatoes are chilled, they change textures. However, we had the leftovers the next day and could not tell much difference. I also halved the recipe and it worked fine. We loved it.