Everything you see at the farmers markets is fresh, locally grown and organic.
Last Saturday we visited the farmers market in Palm Springs. It’s small compared to most I’ve seen, but what it lacks in size it makes up for with prize produce and products. I mentioned how large the size of the grapefruit, oranges and lemons are but we came home with a bag of the tiniest Hass avocados I’ve ever seen (just as good but with a much smaller pit), Barhi Dates, Smoked Gouda, baby heirloom tomatoes, Oatmeal honey bread (no preservatives of course) Avocado oil with lime (Mexican dinner coming up), a delicious Avocado body lotion with jasmine and a fruit I’ve never heard of before.
It’s just so nice walking around in the open air on a nice day and looking
okay, samplingall the good stuff. Everything is slightly more expensive than shopping the local grocery store, but considering the quality and work involved it is quite worth it, not to mention healthier. Maybe I won’t buy every single item there but for a whole lot of things it makes shopping & cooking a much more pleasurable experience. AND you are helping to support the farmers.
And while on the subject of avocados (see link from last week): https://girlwhowouldbeking.com/2015/01/24/health-matters-ingesting-healthy-fat-like-avocados …here is another Avocado recipe from a cozy New York neighborhood joint called NAVY located on a tree-lined street in Soho. It’s one of their signature dishes.
Avocado Toast for Two
• 1-2 avocados, depending on size
• 1 1/2 tsp. lemon juice
• 2 thick slices of sour dough bread
• 8 slices of watermelon radish
• 1 scallion, sliced thin
• 2 sprigs of fresh parsley or chervil
• 2 tsp. pickled mustard seed
• 1 small pinch of chili powder
• 1 pinch of flakey sea salt
• 1 tablespoon of extra virgin olive oil
1. In a bowl, mash avocado.
2. Add lemon juice and a pinch of kosher salt.
3. Toast bread and layer with avocado mash, followed by radish, scallion, herbs, and mustard seed.
4. Finish with a sprinkling of chili, sea salt and a drizzle of olive oil.
• 1 cup mustard seeds
• 1 1/2 cup water
• 1 1/2 cup rice vinegar
• 1/2 cup sugar
• 1 tbl salt
1. In a small pot, add mustard seeds and cold water to cover. Bring to boil and immediately drain and repeat three times. On the final time, drain seeds and transfer into a jar.
2. Warm the water, vinegar, sugar and salt. Once it comes to a simmer and the sugar has dissolved, pour into jar with mustard seeds and allow to pickle for at least 3 hours before using.