Shopping @ My Local Farmers Market

Last Saturday when my husband and I were out for a walk, I noticed the return of the Farmers Market across the street from where I live…so convenient. And even more exciting was the Clean Green Growers (CleanGreenGrowers.com) organic food display on tables, groaning with greens, colorful summer veggies, including organic corn on the cob, all of which were delicious! The sign below doesn’t have the name, so I asked the owner, Dillard, for a card with the website (above).


A couple of days later I made a chilled quinoa salad, using the lettuce, purple onion, and tomato plus corn on the cob on the side: all organic, fresh, and local! What a treat!!

 


Chilled Sprouted Quinoa Salad

The recipe for this is a Cooking by the Strings of Your Apron+ recipe, so you can use any whole grain (I used sprouted multi-colored quinoa*), any lettuce you like and any other veggies for the quinoa salad, chilled.

Utensils: cutting board & knife, pot for quinoa, serving bowl, strainer
Prep. Time: 15-20 minutes (You will prepare veggies while quinoa is cooking and cooling.)
Cooking Time: same 15 min. (5 minutes in fridge after)
Categories: gluten free, sugar free, vegan

Ingredients

Approximately one cup cooked quinoa*(directions below)
One organic tomato, quartered
Veggies of choice: grated carrot or radish, snow peas, scallion or leek, etc.
Dressing: Olive oil and lemon or one of your choice
Herbs and spices of your choice: any combination of: garlic, thyme, oregano, dill, parsley, ginger, etc.

Directions

  1. Cook quinoa according to directions below. *
  2. While the quinoa is cooking, about 15 minutes, prepare the veggies.
  3. Remove fully cooked quinoa and place in a bowl in fridge for 5 minutes to cool.
  4. Toss all the veggies together while quinoa is cooling, add herbs and spices of your choice, and lace in serving bowl lined with washed and torn organic greens
  5. Remove quinoa from fridge and add to serving bowl and toss well. Feel free to top with sprouts or olives.
  6. Place back in fridge until ready to serve, or eat as is, slightly warm.
    Cooking directions for Quinoa (sprouted):
    1. Bring 1 1/2 cups water or broth in medium pot.
    2. Add 1 cup quinoa. Cover and simmer over low heat for 15 minutes.
    3. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
    (I put it in the fridge for 5 minutes.es)Note: On the side of the bag is a white block that says SPROUTED and under that: says: HELPS UNLOCK NUTRIENTS. As a former co-owner of a sprouting operation, I know that sprouted beans, grains and seeds are more easily digested and more nutritious, so I buy TRUROOTS sprouted grains.

I thoroughly enjoyed everything I purchased and plan to go back tomorrow. Also, two sisters had a booth with fresh flowers, which I purchased. Here is a photo of what I bought.

+Cooking by the Strings of Your Apron is a term I coined to refer to ingredients to your liking, using my recipe as a guide. So instead of quinoa, you can use rice or millet; instead of tomatoes, you can use (red) peppers. Use what you like to make the recipe yours!

D.I.Y. Cinco de Mayo

Today is May 5th, Cinco de Mayo in Spanish.  If you go to the SEARCH box on my Home Page and type in Cinco de Mayo, you will come up with several postings, which I don’t wish to repeat, so I thought I would do a little Cooking with the Strings of Your Apron idea and give you options to make your own tortilla/taco/ wrap.

First, choose an organic grain free or corn wrap. I like the SIETA brand of grain free wraps, either almond (supposedly no bee-killing pesticides from their supplier, which I will double check) or Cassava (pictures) or an organic corn flour. If you choose (whole) wheat, make sure it is organic.

Next, choose your ingredients. They do not need to be what I chose, but I am posting the photo and list for you to consider and then add or subtract items of your choosing. For example, traditional tortillas and tacos are made with rice but I decided to use organic, sprouted quinoa because I forgot to put up the rice before I started assembling my ingredients, and quinoa takes only about 15 minutes. The tri-colors also makes the dish visually attractive. I also used a fresh, chopped organic salsa with multiple ingredients from Mom’s Organic, rather than a jar of salsa that is mostly tomatoes.

Below are my choice of ingredients:

 

On the cutting board are scallions, (non-dairy) cheese slivers, wraps and Castle-Vetrano ripe green olives. (My favorite!)

Next from left to right: yellow bowl of sprouts, orange bowl of artichoke hearts, organic salsa (middle bowl), black beans* and quinoa (Organic and Sprouted) in the two bowls below the olives. *I have tried to sprout black beans with little success, so I do use organic canned beans or organic boxed beans.

The last two larger bowls are mashed organic avocado (with a little lemon juice to prevent oxidation) and organic lettuce.  I assembled the ingredients onto the warmed tortilla wrap like this:

1. First, I spread some mashed avocado on the wrap.

2. Then I placed a leaf of lettuce.

3. Next I added some cooked black beans and quinoa, topping the tortilla with sprouts and scallions. (I placed the olives and artichoke hearts on the side.

4. Then I folded my concoction and enjoyed eating it, with some beans and quinoa falling out of the tortilla because I piled on too much!

(Feel free to add salt, pepper and/or cayenne to your taste. I decided not to use the non-dairy cheese slices and just munched on these.)

Here’s a photo of my lunch, with the (unwrapped) tortilla on the upper left.

 

 

 

 

 

I also cooked an artichoke (upper right), pulling off the leaves and dipping them in the leftover, mashed avocado, and I combined the quinoa with the black beans (lower right hand foto) for another dose of Cinco de Mayo tomorrow.

Happy, healthy eating for this May holiday!

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