Summer’s bounty begins

I love the Minneapolis Farmers Market on Lyndale Avenue.  If you do too, consider becoming a fan of it on Facebook.  Today they’re asking people to post their favorite locavore recipes–things you like to make with produce you find at the market.  Some of the good ones will be read on “Fresh and Local” this Saturday on AM950.

Here’s what I posted:

Heat a couple Tbs peanut or vegetable oil in a saute pan or wok. Add a tsp brown mustard seed and wait for them to start popping. Then add chopped red onion, chopped curry leaf, and a little ginger syrup. After a few more minutes add chopped baby red potato wedges, a cup of water and a pinch of salt. Cover and simmer. Over the next 15-20 mins, gradually add: chopped broccoli, chopped zucchini, chopped bell pepper, 1 Tbs garam masala powder, 2 Tbs lemon juice, and a can of diced tomatoes with juices. When potatoes and the rest of the veggies are tender, add spinach leaves in handfuls until wilted. Serve over rice.

It was scrumptious! And almost everything came from the Farmers Market or our backyard herb garden.

I threw that together this past Saturday and enjoyed the leftovers for lunch yesterday.  We still had a lot of produce leftover, so last night for dinner Mike and I made one of my favorite indulgences.  It’s an indulgence not because it’s unhealthy in any way (on the contrary, it’s bursting with good-for-you vitamins and antioxidants), but because we can only eat it on evenings when we have no need to leave the house for at least 12 hours after imbibing it.  It’s stinky, you see.  Very, very raw and stinky and delicious.

Raw veggie wraps:

Medium whole wheat or flour tortillas

Assorted veggies, chopped (last night we used zucchini, bell pepper, fresh spinach, garlic, green onions, roma tomatoes, cilantro from the herb pot, and avocado, but you can use whatever you have on hand)

Thai-marinated tofu (packaged, available at your local co-op)

shredded cheese (optional)

Heat the tortillas in a skillet; top with assorted veggies, tofu, and cheese if you want it.  Wrap it up.  Go to town.

Yes, we use raw minced garlic.  Raw green onion.  It’s just a riot of flavor and freshness.  You can feel your blood getting frothier and more exuberant with each bite–teeming with nutrients and goodness.  And as long as you eat it with your loved one and barricade yourself indoors for the next dozen hours or so, you shouldn’t offend anyone’s nostrils too badly.  (And by the way, garlic is an aphrodisiac, so eating this with your loved one and barricading yourselves indoors for 12 hours can be a lot of fun).  The health benefits of these veggie wraps are too numerous to name–fiber, iron, antioxidants, good fats, protein and vitamins are just the beginning.

What other magical summer food does June usher in?  Smoothies, of course!

I finally bit the bullet and went to Target last weekend and procured a blender, some frozen mixed berries and frozen yogurt.  And I’m hooked.  This is the very simple smoothie I’ve been making so far:

1 cup frozen mixed berries

1/2 cup orange mango juice

1/2 cup Hagen-Daaz frozen yogurt

one chopped banana

Mix it all up, and drink!  Dee-licious.  I just bought this book on Amazon to help me expand my smoothie horizons a bit.  I want to experiment with flax seed and soy milk and tofu and vanilla extract and peanut butter and lots of other things!  If anyone has any favorite smoothie recipes or websites, let me know!

Believe it or not, even after our last two heaping-with-veggies meals, we STILL have more produce leftover from Saturday’s trip to the Farmers Market.  So tonight we’re going to use up the last of the zucchini, peppers, and spinach in a simple pasta dish.  Yum.

And to think this is only the beginning of summer’s bounty…

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