Strawberries, blueberries…these are a few of my favorite things

Summer weekends in Carbondale mean trips to the Farmer’s Market.  Trips to the Farmer’s Market also mean very fresh ingredients that are more vibrant, nuanced, and tasty than their supermarket brethren.

Although I’ve always enjoyed these trips, it took on a new dimension yesterday with TPE, the newly minted vegetarian.  For example, she was intent on trying some new greens because she’s had a very positive experience with spinach since “the change.”  This led her directly to one particular booth where everything is organically grown and they had loads of kale, chard, mustard greens, and butter lettuce.  We didn’t load up on a lot of this because she’s still trying things out, we did decide she’ll try some kale this week.  And we took a beautiful head of the lettuce.

The most inspiring ingredient of the day though were these gorgeous blueberries and strawberries.  I’ve already combined some of the strawberries with a pint of raspberries (from the local Asian grocer) to make a “berry sorbet”.  The blueberries…I’m not sure what will happen with those yet.  They’re so fresh that they’ll be very nice all on their own.  But I’d like to do something else with them as well.  Oh, we also have a huge fruit salad in the fridge that we plan to nibble on at meals through out the week.

What ingredients inspire you this time of year?  What do you really look forward to seeing as it comes into season?  Any good idea for the kale that won’t scare TPE?

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Comments

  • Ellen  On June 6, 2010 at 11:47 am

    Mix the kale in with a lentil dish. It adds a nice bitterness, and you don’t have to eat the kale by itself. I also like it mixed in with salad. You just have to balance it with some acid and a touch of sweetness. You can also blend it into your smoothies to get the health benefits.

  • sdmcclurg  On June 6, 2010 at 8:17 pm

    I am not having a kale smoothie, no matter what anyway says.

  • Ellen  On June 6, 2010 at 8:33 pm

    Not a kale smoothie, just some hidden in with the berries and bananas. I do it with spinach all the time. You can’t even taste it.

  • Lara  On June 12, 2010 at 1:07 pm

    OK, I have a kale recipe that sounds scary but it is SO not! My kids are all over a recipe for cripy kale. Basically you cut up the kale into strips (with no stem) and mix it with about 1 tablespoon olive oil and 1 teaspoon cider vinegar. Then you bake it for about 20 minutes in a 350 oven, stirring once or twice. It is done when the kale is crispy but not burned. Salt it to taste.

    Basically think french fries but with a green instead.

  • sdmcclurg  On June 12, 2010 at 4:08 pm

    @Laura…that sounds great. I’ll be trying it this week!

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