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Mmm... So fresh and tasty!

Since it’s summertime and that’s the time for T-O-M-A-T-O-E-S, I have a fully summer dish, almost entirely prepared from purchases I made this morning at our local Suwanee Farmers Market. (Some extra virgin Australian olive oil is the only ingredient I acquired elsewhere.)

Colorful and Lovely

First, I had to refrain from eating all the tomatoes. Seriously. They are so perfectly ripe and delicious, I almost couldn’t help myself. I think I did eat close to a third of these plain before I was finished with the salsa!

I have culled you, my pretties!

I decided to go with the larger, green tomatoes and the medium-sized dark purplish tomatoes because they seemed to jump out at me. The other little ones are easy to pop in my mouth, but these larger ones? Not so much. Too much of a squirty-texture issue for me, if you’ll kindly forgive my oddities.

The ingredients, gathered and ready to go.

 The onion was just a small, sweet, white one that I diced then halved – part for the processor, the other to give the final product chunkiness. I’d never tried these lovely peppers before but went on the advice of the growers that they are mild. At only $2 for a dozen or so, I knew I couldn’t go wrong at least giving them a try. The garlic is from last week’s market trip – a luscious variety so very different from grocery store commodities as to be an almost wholly other species.

They're so green, they look like little melons.

 These just made me smile – practically perfect, bright green – I might be in love.

Sure wish I knew what variety these are...

 So very juicy I had to slice them carefully over top of the food processor’s bowl so I didn’t lose even a drop of their goodness.

Think I diced it finely enough?

 Not wanting to take a chance that I’d get this salsa hotter than I could handle, I removed the seeds and diced the little green pepper finely.

Almost ready for go-time!

 Full food processor – time to add a splash of olive oil (probably about 2 tablespoons or so) and fire that puppy up!

Hmm... Doesn't look terribly appetizing, does it?

 There really wouldn’t have been anything wrong with leaving the salsa like this. After I processed it, I mixed in the diced onions that I’d reserved, but it was just so watery that it didn’t seem “finished”. What else did I buy today, what else could fill this out? Hmm…

FRESH, RAW SWEET CORN – YES!!!

Salsa finished - ready to hang out in the fridge and "mingle".

 So much better and perfectly acceptable to eat as-is. So I did. Eat some. Then tried to figure out what else I could slather it over. Then remembered that I’d only finished breakfast about 30 minutes earlier. Not to mention the half pint or so of tomatoes I ate while I was fixing it. Yeah.

So it’s hanging out in my refrigerator, flavors getting good and matured together. I’m still not sure what I’ll do with it, but guaranteed I’ll enjoy the fool out of it!

Have window sill, can grow.

This could possibly be the most exciting thing I’ve ever done. No, really. I think it might even beat out the time when I was 18 and talked two elderly, retired gentlemen I’d never met before to motor me around Lake Lanier (in North Georgia) to find some friends who were out on a sailboat I’d never seen before and that had no working radio on board.

I. Am. Growing. Something. Edible.

Beans + Water + Time = Sprouts

Purposely. For the very first time. Ever.

They were shrivelled before they went into the cold water. I promise.

So, yeah, you can get technical with me if you really must and point out that I’m only sprouting them, not actually growing them into full and proper plants that will produce more of the same.

Bah, I say – These suckers are G-R-O-W-I-N-G!

Look at these lovely little sprouts!

Admittedly, I’m a little nervous about actually eating them once they’re grown. Especially since I missed a rinse cycle this morning. The instructions for sprouting all have a ring of absolute authority to them and I have no previous experience, even as a bystander, so I’m wary. I’ve rinsed them well to try and get the slightly slippery feeling mostly gone. There’s also a portion of the batch that’s grown more than the rest so I’ve separated them out. The “less grown” have gone back into my sprouting jar and the “more grown” (I’m tempted to call them “horny”) are in the process of drying out so I can seal them and refrigerate them until tomorrow.

It's horny... Like a unicorn!

Upcoming: Sprouted Raw Almond Hummus – Because I’m soaking some almonds now, too. Wheee!

That's some serious salt ya got there!

There’s a running joke around my kitchen. I prepare a meal then I serve it to my husband – he’s a good enough sport to try just about anything once – or friends. Once they’ve tucked in, I ask for feedback. I’m not concerned about my feelings; I want honesty. More often than not, the response has been, “Needs more salt.”

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Mountain Rose Herbs

Mountain Rose Herbs