Happy Easter

To all our wonderful

dog-loving & non-dog-loving

customers!

"Unprocessing" Foods -- Entry 2 (Salad Dressings)

My second food to "unprocess" (see previous post) was very appropriate for us lettuce farmers!

Two: Salad Dressings

I have often looked at the ingredients in processed dressings & shudder.  I cannot pronounce most of the ingredients.  However, I never could find a recipe that was easy enough (i.e. neither complicated nor messy) & tasted good enough for me to make day after day.  But, I found one!  This is my favorite -- hands down.

2 parts good extra virgin olive oil **

1 part red wine vinegar

Honey, to taste

Whisk with a fork until creamy & enjoy.

Time: Hmmm....30 seconds

** Olive oil -- we use it a lot.  I buy two kinds -- a cooking kind & an "uncooking" kind.  If I am cooking with olive oil, I use something that is inexpensive as it becomes partially lost in the food.  However, if I am using it for something such as a dressing, I spend more money.  Unfortunately for us, we used up my brother-in-law's olive oil gift from South Africa so now we are buying the "Filippo Berio" brand.   We like the flavor.

Freddie has his own favorite dressing recipe, which I will post later.  Also, we have some recipe cards of it at the stand.  The book above was given to us by my sister last week.  Very neat!  There are dressing recipes in there that I am eager to try.  Will keep you posted!

Broccoli & Oven-Roasted Tomatoes



I apologize that my photo isn't clearer.  There's an explanation -- broccoli tastes best when it is piping hot.  After dishing this up, I grabbed my camera & the battery was dead.  Freddie took a quick one with his phone -- here it is.  I am definitely into oven-roasted tomatoes right now! (http://greatlettuce.blogspot.com/2012/08/oven-roasted-cherry-tomatoes.html) I like making a batch on my day off & then tossing them into dishes all through the week.  We really enjoyed them with our steamed broccoli.  A bonus: it makes a beautiful dish!

"Unprocessing" Foods -- Entry 1 (Jams & Jellies)

Normally, I never share my New Year's Resolutions, but I am going to break that rule today.  This year, I resolved to quit buying six different types of processed foods, one every two months.  Being that we hardly eat anything boxed or canned anymore, I am having to dig pretty deep into my pantry.  So, I decided to share my progress with you.

One: Processed Jams & Jellies

Strawberries are in season for us in Florida so it was a perfect time for me to make my first freezer jam.  I could not believe how easy it was & am sorry I haven't done it before.  I got a tip from a friend that allows you to make fresh jam all year round!  She washes her berries, crushes them, & freezes them in 2 cup portions.  Then, when a batch runs out, she can easily make another fresh batch from the delicious berries that were in season!  I love it.  The jam is extremely "strawberry" from the in-season berries.  (Thanks, Karen!) Here is the recipe from Sure-Jell (and my mother says don't bother using anything else!)

2 cups fresh crushed strawberries

(about 1 qt. whole berries--the riper the better)

4 cups sugar

3/4 cup water

1 pkg SURE-JELL Fruit Pectin

Wash berries & discard stems.  Measure out exactly 2 cups of berries.  Crush berries thoroughly.  (I used a hand potato masher.  If you like smoother jam, blend the berries.)  Stir in sugar.  Let stand 10 minutes, stirring occasionally.  Mix water & pectin in a small saucepan.  Bring to boil on high heat, stirring constantly.  Continue boiling & stirring for one minute.  Add to fruit mixture; stir for 3 minutes or until most of the sugar is dissolved.  Fill clean small Ball jars or plastic containers to within 1/2 inch of the top.  Wipe of top edges of containers.  Cover with lids immediately.  Let stand at room temperature for 24 hours.  Jam is ready to use.  Store in refrigerator up to three weeks or in a freezer for up to a year.

Being only Freddie & me, I actually halved the recipe.  (Yes -- I even halved the Sure-Jell package!)



Recommended Reading

Though we do not have children, I am really enjoying learning so much about the common perspective of food in France -- a definite part of their culture.  Their concept of eating is very fascinating.  The author has an interesting section on the farmers' markets in France where most people do their shopping still -- pages 28-30.  Their food culture includes eating very few processed foods, a belief to which I adhere.  Their diets have a tremendous amount of variety.  (Psst...a few of the vegetables, I have not heard of before!)  And perhaps the most surprising concept to me was that they have no snacking.  Anyway...will let you read it for yourself if you are interested!

Strawberry Spinach Salad

It's strawberry season here!

Here's a delicious salad we had last week.

You can find spinach at Cabbage Creek's stand (Amelia Is. Farmer's Market)

&

strawberries at King's Kountry (Amelia & RAM)

2 bunches fresh spinach (whatever you have)

1 pt strawberries

1/2 cup sugar

2 Tbsp sesame seed

1 Tbsp poppy seed

1-1/2 tsp chopped onion

1/4 tsp Worcestershire sauce

1/4 tsp paprika

1/4 t onion salt

1/2 cup oil

1/4 cup vinegar

Wash & dry spinach & put in large salad bowl.  Slice berries & add to spinach.  Mix all ingredients for dressing in blender until thickened.  Drizzle over spinach & berries.

Okay: here's all my adaptations!  I did not use either sesame seeds or poppy seeds.  Instead of putting chopped onion in the dressing, I cut up red onion & put on salad.  I probably used more like 3 Tbsps or so sugar -- just to taste.  But, we aren't big sugar people.