This Sunday at at the Fairmount Neighborhood Farmers Market, you can look forward to a selection of pastured chicken, lamb, and pork cuts from Fair Valley Farm, handcrafted vegan hazelnut cheese from Avellana Creamery, and beautiful fresh cut flower bouquets from Tiger Lily Art Company. Good Food Easy at Sweetwater Farm will have the following offerings:
Shiro plums from SLO farm and some blackberries (make mason jar smoothies)
lots of tomatoes (flats and half-flats this week for salsa and sauce making)
fennel (delicious pickled or in this pasta sauce with sardines)
eggplants (try them grilled in Asian salad or Middle Eastern spread)
sweet red and orange peppers, cayennes, jalapeños, anaheim and poblano peppers
baby beets and new potatoes
carrots and kohlrabi (try this carrot and kohlrabi salad with harissa)
crookneck squash, summer squash, and cucumbers
chard and kale (try these kale and pepper stuffed pizzas)
garlic and fresh herbs (cilantro, dill, basil, oregano, sage, thyme) and home-grown lemon grass
lettuce, including ready-to-eat bagged mix (try these beef lettuce wraps)
From Sweet Creek Foods:
Dill Pickles, Chili Dill Pickles, Bread 'N Butter Pickles, Pickle Relish
Blueberry, Strawberry, Blackberry, and Raspberry Fruit Spreads
Enchilada Sauce and Salsa
From SLO Farm: Applesauce
Assorted beans and grains from Camas Country Mill
With the sweltering summer weather we've been experiencing this week, I wanted to share a nifty trick for the high throughput production of personalized smoothies with little cleanup: turn a mason jar into your one stop blender jar and serving vessel.
It turns out that standard mason jars have the same sized mouth as the bottom opening of standard blenders, so you can screw on the blade and base of your blender and whirl away. I've been a bit giddy about this mini-food processor hack and have been blending up salad dressings and marinades galore. But it really comes in handy when everyone in the family wants a slightly different smoothie concoction. You can create a smoothie assembly line with chopped fruit, frozen berries, yogurt, and add-ins (I like dried figs and chia seeds) and everyone's a winner*.
*Quote from a saccharine sandcastle contest judge, which has become part of our family lexicon, and in this context should be taken as a subtle hint not to make your smoothie too sweet.
Blueberry, Peach, and Fig Smoothie
serves one1 handful frozen berries
1/2 peach or a couple plums
1/2 cup yogurt (I use Nancy's organic plain whole milk yogurt)
2 dried figs
1 ice cube (optional)
1 tsp chia seeds (optional)
Combine all the ingredients in a pint sized mason jar. Place the blender blade on top and screw on the blender base. Invert the jar and fit the base into your blender. Blend on high until smooth. Invert the jar, remove the base and blade, and drink.
Transfer the blade and base to a new mason jar with smoothie ingredients ready for blending, and you have yourself an assembly line.