a little weekend party of produce (plus recipes!)

our farm share has gotten so large, i decided to have some girlfriends over to share in the bounty. we had a little party of produce: grilled peaches, farm-fresh melons, plums, apples, and berries, and some fruit-filled drinks. (recipes below!)

 

i found these two fruit-infused vodkas on saturday and decided to try something different: hangar one spiced pear vodka and crop harvest earth organic cucumber vodka. they did not disappoint. i find that vodka is one of the few alcohols i can tolerate without pain and morning-after punishment. my guess is because it’s highly distilled. a good choice for people with digestive issues who want to enjoy a drink now and then.

cucumber vodka recipe:
*1 cucumber, thinly sliced
*1 liter of regular seltzer water
*pour seltzer into pitcher of sliced cucumbers approximately 20 minutes before serving to soak in the cucumber flavor. for each serving, combine 1 shot of cucumber flavored vodka with infused/ing seltzer. add ice and 2 slices of cucumber. enjoy the lightest end-of-summer drink ever.

pear vodka recipe:
*1 asian or bartlett pear, thinly sliced
*1 liter of vanilla flavored seltzer water
*pour seltzer into pitcher of sliced pear approximately 20 minutes before serving to soak in the pear flavor. for each serving, combine 1 shot of pear-infused flavored vodka with infused/ing seltzer. add ice and pear slices. we also added a few blueberries, just for fun. this drink is a bit sweeter because of the sweetness of the fruit and the vanilla seltzer. i never add sugar to mixed drinks (i even drink my mojitos without sugar) but all of my gals loved it without any sugar added: i think that’s the perfect test of sweetness.

my friend whit brought cherry mojitos–i need to ask her for that recipe. i think it’s mint with pitted fresh cherries, cherry-infused vodka and seltzer. they were also amazing.

always have a pitcher of strawberry and mint infused water standing by to sip.

if u are not gluten/dairy free, stop by the greek fest for some sweet treats. i’m sure they tasted as wonderful as they looked.


new favorite

i have a new favorite salad: fennel, avocado & lemon. i had something similar in Brooklyn on Tuesday and loved it so much, i made it last night for dinner. now i’m eating it for lunch. i might eat it again for dinner with grilled meat. or on top of spicy greens.

health benefits: 
*fennel is excellent for digestion: it can help reduce bloating and relax the intestinal track
*if you’re a breast-feeding mom (listen up younger sister!) it can improve milk supply. who knew?
*lemon is also excellent for digestion: it’s both a antibacterial and antiseptic. it can also reduce bloating and stimulate digestion. (always drink fresh lemon in your water after meals. or try to.)
*avocados are full of good fat: my friend calls them “nature’s mayonnaise.” they also have 60% more potassium than bananas, loads of vitamin Bs, E, and K. they also have lots of fiber. for people like me eating only fruits, veggies, and meat, avocados are a great source of yummy fats for your body.

time benefits:
*it’s all raw, so you just cut, mix, and eat

here’s the recipe:
*one fennel bulb, cut length-wise into easy-to-eat pieces
*1/2 an avocado
*juice from 1/3 of a fresh lemon
*tiny dash of olive oil
*salt and pepper
*parsley, chopped, if you have it on hand. i think cilantro would also taste amazing. maybe dill.

*let sit for 5-10 minutes so the lemon juices work their magic.
*serves 2 people. or 1 really hungry person on detox.


blue

i survived day 1 of 6 a.m. crossfit. i got up at 5:30 a.m. and biked to the gym. the ride there was nice. the ride home felt endless. i expect to fall asleep standing up at some point today.

i found my new early morning breakfast:
*1 cup fresh blue berries
*1 cup unsweetened original almond milk
*eat like cereal


the greener the better

i made 2 sauce/pestos last night and both were equally bright green and equally amazing. if you’re looking for something to do with all the garlic scapes that come in your farm share, garlic scape pesto is really good and helps you blow through the bulk of it. (just be warned: your breath will be ridiculous after eating it so plan to brush, floss, and use breath mints!)

C is also a huge fan of tomatillo sauce, especially if it’s smothered on grilled steaks. we also put tomatillo sauce on grilled fish, in veggie wraps, and use it as a salsa verde with tortilla chips. tomatillos are a mexican fruit that look like little green tomatoes covered with husks. you can find them in the larger chain grocery stores, but ask if you don’t see them. they aren’t always easy to locate.

i’ve never made garlic scape pesto, so i looked up some recipes online. these two looked good, so i used them as a guide. i didn’t have any nuts, but i think next time i will add toasted walnuts to it. also, i skipped the parm cheese because of my cow-product allergy.

C usually makes the tomatillo sauce recipe to taste, guessing as he goes, but there are also a lot of recipes online if you want something different.

garlic scape pesto:
*large handful of fresh basil
*2 large handfuls of chopped garlic scapes
*little dollop of minced garlic (which you don’t really need)
*salt and pepper to taste
*olive oil till it looks right and isn’t dry (1/4 cup or more)
~combine all in food processor and process till slightly chunky, slightly smooth

tomatillo sauce:
*6 tomatillos, husks removed, cut into fourths
*2 large handfuls of fresh cilantro
*1 jalapeno pepper, chopped
* teaspoon of minced garlic
*juice from 2 freshly squeezed limes
*salt and pepper to taste
~combine all in food processor and process till everything is blended and slightly chunky

 

 


there’s always lettuce

being gluten-free, i don’t eat much bread. i really like Udi’s, but i’m so used to not eating bread that i rarely buy it. i think this summer is going to be one full of lettuce wraps: we have a farm share and a garden so we have lettuce everywhere. i’m trying to think of creative ways to use it all. today, i grabbed tuna from my local grocer, added a ton of dill relish to it and ate it wrapped in lettuce. great way to have a “sandwich”.

our green beans have been coming in and i’ve been eating them right out of the garden:

i love summer in new york!


can’t. stop. eating. potato. salad.

So, another potato salad recipe because I found 5 large sweet potatoes starting to mold on the kitchen counter this morning. 3 were still worthy. C and I loved the potato salad I made the other day, so I’m hoping this one is just as good.

Ingredients:
*3 large sweet potatoes, cubed and boiled till soft
*3 celery stalks, chopped
*3 green onions, chopped
*1/2 a large red onion
*1/3 c cilantro (packed in. more if you love it as much as i do)

Once potatoes have cooled, combine everything.

Dressing: combine and then mix into salad so everything is coated
*3 tbls of dijon spicy mustard (i have a serious mustard addiction)
*2 tbls light mayo
*2 tbls vinegar (red wine or cider)
*multiple dashes of hot sauce
*salt and pepper to taste

I’ll probably put this on top of spicy greens for a big salad. I think it would be even better if the potatoes were chopped and roasted so they were a bit browned, but it’s almost 90 degrees and I’m not turning the oven on this week.

I promise the next recipe will not contain potatoes. 🙂

 


peanut butter tastes better

C and i are huge fans of smoothies. we should buy stock in frozen strawberries and bananas.

a few days ago, i was hungry and craving sweets, but because i rarely keep anything sweet in the house and didn’t want to go anywhere, i decided to throw a few things in the blender and see what happened. what happened was my new addiction: banana peanut butter heaven.

toss the following into your blender for a perfect snack, dessert, or energy boaster:
*1 banana, preferably a few days past it’s prime so it’s nice and sweet
*2 spoon-fulls (as in  tablespoon size) of peanut butter. i only buy organic peanut butter from my local co-op because it’s what i’m used to and the kind i love. the only ingredient is peanuts.  gives it a nice nutty taste without all the sugar.
*1 cup of unsweetened original almond milk

blend till mixed and tiny bubbles form on the top of the smoothie. if you use a small banana, it makes about a mug-full. if the banana is old enough, you won’t need to add any sweeter. it’s a gluten-free, dairy-free, soy-free dessert of sorts. enjoy daily.

 


a simple spring salad recipe

combine:

*new potatoes, boiled or baked, cooled and cut
*2 tbls fresh dill
*1/2 red onion, chopped
*dressing: 2 tbls dijon mustard, 2 tbls mayo, 1 tsp olive oil, 2 tbls red wine vinegar
*salt & pepper to taste

*lay potato salad on top of fresh spicy mustard greens
*top with spicy spouts
*add grilled sausage if you’re a meat eater
*eat up