It's Blueberry Season!

On my to-do list for the last few years has been to go berry picking.  I have grown up picking apples in the fall as many of us Upstate New Yorkers do and have taken up pumpkin picking as well which is equally enjoyable.  There is nothing quite like the taste of a fresh picked apple, so I really wanted to see if the same went for fresh berries.  I was not disappointed.

Earlier in the summer, my family and I found a really great berry patch in Baldwinsville called Hencle's Berry Patch, which specializes in a variety of berries including strawberries, raspberries, and even gooseberries.  With the unusually warm spring we had, the farmer's told us that everything was a bit early this year, but we were lucky enough to catch the end of the strawberries and pick a large number of fresh raspberries.  I had never experienced true fresh picked strawberries before and they were by far the best I have ever tasted.  The raspberries were pretty amazing too, reminding me of when I used to race down to my parent's raspberry bushes behind our house in hopes of picking the berries before the birds could feast on them.  Not only was this a great experience as far as finding fresh, healthy, and local produce, but it was a really fun family activity.  It's a great way to get outside and even a really good opportunity to teach your kids a bit about where their food comes from.

Well, the season for strawberries and raspberries has sadly come and gone, but luckily there are still blueberries to enjoy.  The other day, I packed Addie and Ryan up for yet another jaunt to the farmlands of Baldwinsville (I know, quite a journey).  We found a number of blueberry patches in a row and chose to stop at Reeves' Farms because they are known for their sustainable farming methods and particularly their organic blueberries.  We had a great time and picked enough blueberries to throw in the freezer and enjoy into the autumn months.  With our fresh blueberries, we enjoyed a great summer breakfast of Buckwheat Blueberry Pancakes, here's the recipe:

Buckwheat Blueberry Pancakes

Ingredients

2/3 cup buckwheat (or any other whole grain) pancake mix
1 egg
2 tsp canola oil
1 cup milk*
1/2 cup fresh blueberries

*I prefer to make whole grain pancakes a little thinner because they tend to burn before the inside is fully cooked, but if you prefer thicker pancakes use a little less milk.

Stir together ingredients until just combined, do not over mix.  Grease a griddle or flat-bottomed skillet with cooking spray and heat over medium-high heat.  Pour about 1/4 cup of batter at a time onto the hot griddle.  When the edges of the pancake appear dry and the middle starts to bubble, flip and cook for a few more seconds.  This recipe yields about 6 pancakes.

I really like to double or even triple this recipe and make a lot of pancakes because they're great to throw in the freezer and they're healthy and whole grain, so they're a wonderful option for kids or toddlers.  Keep in mind that they do contain eggs, so beware of feeding them to little ones under a year if they haven't had egg whites yet due to possible allergic reactions.

Remember, there's still plenty of time to enjoy the fresh fruits of summer and it's way more fun to get out there and pick them yourself!

So many markets, so little time!

I was recently having a conversation with my sister and she brought up a great point about farmer's markets.  Why do they always have to be on Saturday?  Everyone already has a packed schedule on weekends during the summer with traveling, graduation parties, weddings, marathon viewings of the Olympic coverage (maybe just in my house), who has time on a Saturday to add another thing to the list?  Well, there's good news!  Although it use to be true that most farmer's markets were held on Saturdays and the larger ones still are because they get the most traffic then, there are many smaller ones popping up all over Central New York on just about every day of the week and at various times of the day to accommodate everyone's schedule.  So if you weren't a farmer's market fan before because you didn't want to take the time out of your Saturday morning, you're not alone, but give one of these other markets a try and support a local farmer this week!

Upstate Farmer's Market

This market has two locations on two different days of the week.  On Thursdays from 11-3:30 it's located at Upstate at Community General Hospital on Broad Rd.  On Fridays from 11-3:30, it's located in the parking lot of the Upstate Golisano Children's Hospital on Irving Ave. right next to Crouse Hospital.  If you work at or near either of these locations, stop down on your lunch break and check out the fresh, local produce.  Both locations opened this week and will run throughout the summer.

You can find more information on Upstate's website by following this link or liking "Upstate Farmer's Market" on Facebook:

http://www.upstate.edu/specialevents/farmers_market.php

Cicero Farmer's Market

For those of you who live and/or work north of Syracuse, this is a new farmer's market this year located in the Driver's Village parking lot next to Burlington Coat Factory.  This one is great for the "after work" crowd because it runs from 3 pm-7 pm on Tuesday evenings.  It opened earlier in the summer and will run all the way until October 30th.  For more info on this market, you can like the "Cicero Farmer's Market" page on Facebook or contact the Cicero Youth Bureau Parks and Recreation Department at 699-5233.  You can also E-mail the market's coordinator at jraddell@ciceronewyork.net.

Camillus Farmer's Market

This market is held on Fridays from May through October rain or shine.  It's located on the corner of West Genesee Street and Male Avenue in front of the Camillus Municipal Building.  A great thing about this market is that the organizers require all products to be homegrown or homemade, so you can be sure that you are supporting your local farmers and artisans.  Fruits, vegetables, baked goods, flowers and shrubs, and a variety of crafts are available for purchase.  For more info on this market, you can contact the Camillus Town Clerk's office at 488-1234.

Syracuse Eastside Neighborhood Farmer's Market

This one is located at Westcott Community Center on Euclid Avenue and is another great one to try if your work schedule keeps you from visiting the ones held during the day.  It's on Wednesdays from 2-7pm and is running now until October.  For more info, you can call 751-1067.

These are just a handful of farmer's markets that have been added to the growing list all over Central New York.  Some are new this year and some have been around awhile.  With all of these choices, you have no excuse now not to try one.  Go out and buy local this week!

Strawberry Arugula Salad

If you're a resident of the Syracuse area and a fan of Fleet Feet Sports, you may have seen this recipe already.  I actually just began writing for their Nutrition Blog as well, but I thought this recipe was too great not to share again and it's perfect to make from local seasonal ingredients.  I found this one from The Taste of Home website, so this one's not my own, but the info is listed below so you can find more of their great recipes.

We've been thoroughly enjoying the arugula growing in our garden for the past few weeks.  We've been using it for salads of course and sandwiches, but I thought this recipe was great because it pairs something else that's in season right now in Upstate New York, strawberries.  The flavor combination is really delicious because there is nothing like the taste of a freshly picked strawberry and it compliments the great peppery flavor of the arugula very nicely.  This is also a great recipe to try any weeknight because it's quick and easy and perfect for when the temperature begins to soar.

Strawberry Arugula Salad
From: The Taste of Home

Ingredients

            2 cups torn fresh arugula or baby spinach

            3/4 cup quartered fresh strawberries

            1/4 cup slivered almonds

            1/4 cup crumbled Gorgonzola cheese

            2 tablespoons chopped red onion

            2 tablespoons olive oil

            1 tablespoon thawed orange juice concentrate

            1 tablespoon balsamic vinegar

            1-1/2 teaspoons grated orange peel

            1/8 teaspoon ground ginger

Directions

            In a salad bowl, combine the first five ingredients. In a small bowl, whisk the oil, orange juice concentrate, vinegar, orange peel and ginger. Pour over salad; toss gently to coat. Yield: 2 servings.

Nutritional Facts

1-1/4 cups equals 295 calories, 25 g fat (5 g saturated fat), 13 mg cholesterol, 199 mg sodium, 14 g carbohydrate, 4 g fiber, 7 g protein.  Nutrient information is based on a 2,000 calorie per day diet.

Serve as a side dish or as a main course topped with grilled chicken or a mild fish.

Reference:

The Taste of Home.  http://www.tasteofhome.com/Recipes/Strawberry-Arugula-Salad. Accessed 6/22/12.

Explore a new local market

It's summer and it's time to go on vacation!  While you're away this summer, try to get out and explore what kind of food the area has to offer.  No matter where you're traveling, there's sure to be a special product to find at a local market.  While you're visiting these local markets, be sure to get some tips from the vendors or growers if you can on ways to prepare the food you're buying.  You'll be able to pick up some great advice or new recipes from those who are really familiar with the food.  This is something you should always try at you're own local farmer's market to get some insight from the people who know the food the best, the farmers!

This weekend, I traveled to the Finger Lakes and visited one of my favorite little gems in the town of Naples, NY.  Joseph's Wayside Market is a small market on the main street running through Naples that sells everything from locally grown produce, beautiful annual flowers, a wide variety of fruit, vegetable, and herb plants, and a vast array of locally made bakery products, jellies, jams, sauces, and other Finger Lakes products.

There's so much the Finger Lakes area has to offer, it's impossible to explore it all in a weekend.  I'll continue to enjoy my new local food discoveries throughout the summer and I encourage everyone to find something local and delicious in your favorite vacation spot!

Black Bean Tacos

This is a new found favorite recipe of mine because it's easy and it adds some variety to the usual weeknight meals.  My family and I already eat very little meat, but this can lead to some monotony on the menu at times.  Especially during the summer when there's not as much desire to spend a huge amount of time in the kitchen, either because there's too much to do outside or it's just too hot.  Veggie burgers are a great option and don't get me wrong, I'm a huge fan of homemade veggie burgers, just not every night.  So I came up with this quick and easy recipe that's healthy, flavorful, and gluten-free (if that's something you're looking for).  Almost all of the vegetables are from the farmer's market and the cilantro came from my windowsill at home.  I like to serve these tacos either with a side of brown rice flavored with some cilantro and garlic, or a fresh green salad for something lighter since the tacos are pretty filling alone.  I hope you enjoy it!

Black Bean Tacos

1 can black beans, drained and rinsed

3/4 cup scallions, chopped

1 large tomato, chopped

1/2 cup fresh cilantro, chopped

1 tsp cumin

1/2 tsp garlic powder

2 tbsp olive oil

Small corn tortillas

Add black beans to a large bowl and using a potato masher, mash them lightly.  Add in the tomatoes, scallions, and cilantro and stir.  Stir in cumin and garlic powder.  Over medium-high heat, heat olive oil and place 1-2 corn tortillas in the pan.  Make sure that the entire surface of the tortilla is touching the pan, if two tortillas don't fit, just do one at a time.  Place a spoonful of the black bean mixture onto the tortilla and cook for 1 minute.  Next, fold the tortilla in half, making sure the filling stays inside.  Cook for about a minute more, then carefully flip, cooking for another minute on the other side.  The tacos should be lightly browned and crispy.  Top with a few more scallions or a little bit of shredded cheese.  Enjoy!

Rhubarb Crisp

This week at the Farmer's Market it was hard to ignore the giant stalks of rhubarb everywhere.  If you've never seen it before or aren't sure what it looks like, it resembles bright pink celery.  Many people that I've talked to have discovered it growing in their backyard and we actually just planted some along the side of our house so that we can have it all summer long.  I myself am new to rhubarb, just recently experimenting with it in a dessert.  I'm a huge fan now!  It's great for pies or jams because it's got a great flavor that's sweet, but tart all at once.  It's like a mix between a strawberry and a cranberry, neither of which you would expect from the looks of it.  My recipe that I'm sharing this week is a Rhubarb Crisp which is a really simple summer recipe that's great on it's own or you can serve it over ice cream or Greek yogurt.  It only takes about 10 minutes of prep time so it's perfect for this time of year when even the weekend days are jam packed with activities.  I found this recipe in a great local cookbook called Simple, Fresh, and Healthy: A Collection of Seasonal Recipes by Linda Hafner and made a few alterations.  Follow the link below for more info on this great cookbook!
Simple, Fresh & Healthy: A Collection of Seasonal Recipes

Rhubarb Crisp

Ingredients
For the filling:
1 bundle of fresh Rhubarb (about 8 stalks)
1 cup sugar
3/4 cup brown sugar
1 1/2 tsp vanilla

For the topping:
2/3 cup rolled oats
1/3 cup brown sugar
1/3 cup chopped walnuts
2 tbsp vegetable oil

Preheat the oven to 400 degrees F and coat a pie pan or glass pie dish with cooking spray.

Cut the leaves and very end of each rhubarb stalk off and then chop the stalks into half inch pieces.

Combine all of the filling ingredients in a large bowl and let sit for about 15 minutes.

Next, combine all of the topping ingredients in a separate bowl and stir until all of the brown sugar lumps have broken up and are evenly spread throughout the oats.

Add fruit mixture to the pie dish first and then cover with the topping.  Place in the oven for about 40 minutes. or until the top starts to brown and the mixture is bubbling.

Dish out on it's own or serve it over vanilla greek yogurt or a small scoop of ice cream.  Enjoy!

What's In Season?

Now that it's finally springtime, the Regional Market is busy with more vendors and more veggies and you'll begin to see smaller Farmer's Markets cropping up all around the area.  If you're new to the idea of local foods, it's good to know what's in season and starting this time of year there's a lot.  Right now, in early May, you can find fresh asparagus, spinach, radishes, rhubarb, and broccoli.  I like to use fresh spinach as a lettuce substitute for salads and sandwiches or combine it with some asparagus and fresh eggs from a local farm to make a frittata (great for any meal of the day).  That's one combination that I can't resist so I'll be sharing a recipe for that in the near future.  Rhubarb is great for desserts or jam and radishes are a great vegetable to spice up a salad.  Broccoli is extremely versatile because you can use it on a salad, throw it a stir fry, or pack it into a pita with hummus and some red onion.  Also, broccoli is native to New York (interesting fun fact) so it's plentiful this time of year and would be a perfect addition if you have a small garden since it's definitely suitable for this climate.  So if you haven't yet or it's been awhile, stop by a farmer's market soon to enjoy some great spring produce.  And check back for some recipes featuring our spring harvest items soon!  Happy shopping!

P.S. If you don't live in New York, or just want a great resource for checking what's in season all year, check out sustainabletable.org where you can find what's in season for every region in the US.

Whole Wheat Carrot Cupcakes

Happy Birthday Addie!  My little munchkin is not so little anymore and just celebrated her first birthday!  Like every parent of a one year old, I wondered what I should give her to celebrate this momentous occasion.  Cake is the obvious choice, but being that she hasn't had too many sweets yet, I was hesitant to overload her with a traditional cupcake or piece of birthday cake.  So I got an idea from a friend who was also celebrating her daughter's first birthday to make muffins and add frosting to cut back on the sugar (Thanks Colleen!).  She made banana muffins for her little one, I decided to go with carrot (and of course purchased those carrots from the farmer's market) and made a cream cheese frosting to top them off.  The muffins were made with whole wheat, apple sauce, and a bit of brown sugar, so by themselves are not all that sweet.  I took a cream cheese frosting recipe and added about half of the amount of sugar it called for and it was plenty sweet.  The finished product was a wholesome "cupcake" disguised as an indulgent sweet treat.  Try these muffins without the frosting for breakfast or a snack or add the frosting for a great dessert.

Whole Wheat Carrot Cupcakes

1 1/2 cups whole wheat pastry flour
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 egg whites, beaten
1 cup finely grated carrots (about 3-4 medium carrots)
1 1/2 cups unsweetened applesauce (to make this from scratch, refer to the recipe for Addie's lentils and greens for roasting the apples and then just blend them in a blender or food processor)

Preheat oven to 350 degrees F and grease muffin pan or line with paper cupcake liners.

Peel and grate carrots. 

Add together all the dry ingredients into a large bowl.  Combine carrots and applesauce in a separate bowl and add in beaten egg whites.  Once combined, add wet ingredients to the dry ingredients and stir until completely combined.  Pour batter into lined or greased muffin pan.  Bake for 25 minutes.

Now here comes the less healthy part, the frosting.  It's delicious, but a little goes a long way so use sparingly.

Cream Cheese Frosting

1/2 cup butter, room temperature
8 oz package of cream cheese, room temperature
1 2/3 cup powdered sugar
1 tsp vanilla

Using a mixer, combine butter and cream cheese until smooth.  Add in vanilla, then in small amounts add in powdered sugar.  This is for two reasons.  One reason is to prevent a major sugar cloud from forming and the other is to allow you to taste for sweetness.  Taste the frosting after each addition of sugar to see if it's sweet enough and you may find you don't need to use the whole amount.  I cut back the sugar by half from other similar recipes and it tasted just fine.  Blend again with the mixer until smooth and you're done!  Pretty simple and very delicious!

Decorate and enjoy!

Daniluk Farms

First of all, I have to apologize for my lack of posts the last few weeks.  Papers, research proposals, and all of the other wonderful things that Grad School brings have completely taken over my life!!  Not to mention a very busy one year old who has put on her walking shoes and is now even harder to catch!  I will be posting much more frequently as the summer nears and with many more recipes when I can dust off my pots and pans and make a real meal again.

For now, though, I do have some valuable information for you meat eaters out there.  I realized that I have yet to post any information or recipes regarding where to buy local meat.  So carnivors rejoice, I have found a great place to buy beef!  Daniluk Farms, located on Route 5 in Camillus offers a wide variety of beef packages including hamburger, sirloin steaks, roasts, and prime cut steaks all from cows that are grass fed and not treated with antibiotics or artificial hormones.  If you're not familiar with the importance of grass fed cows, I encourage you to look into some of the info that's out there.  I won't get into it here as it's a rather dismal topic, but to make a long story short, it's better for the cow, it's better for you, and it's better for the environment.  Choosing grass fed beef from a local farm is a much more sustainable option.

Daniluk Farms is a great choice because you can place your order online and pick it up at the Syracuse Regional Market on Saturday mornings at their stand.  Some of their packages are large, so it may be a good idea to split them with a friend or family member if you don't have the storage space in your fridge or freezer, or if your just an occasional meat-eater like I am.  Check out the Daniluk Farms website at http://www.danilukfarmbeef.com/ or stop by their stand at the market and take a minute to chat with the farmers.  The more you know about where your food is coming from the better off you'll be!

Vegetarian Lentil Chili

Chili is one of my favorite meals because you can combine so many different vegetables to really take advantage of what you have in stock or what you can find in abundance at the market.  I loosely adapted this recipe from one that I found on another food blog (which I love) called "Two peas and their pod."  Their recipe used quinoa, which was really good, but I decided to use lentils instead since I was already making them for Addison's meal.  I had already been to the Farmer's Market for the week, so I just decided to throw in a sampling of my findings from the market.  I used red peppers, jalepenos, onions, garlic, and zucchini.  The original recipe also calls for celery and carrots, which I would highly recommend, I just didn't happen to have any on hand.  Here is my recipe for a great vegetarian, vegan, gluten-free, hearty chili for any chilly Sunday afternoon (and it's great for leftovers, so for any weeknight as well!)

Vegetarian Lentil Chili

4 cups cooked green lentils 

1 cup cooked black beans

1 medium onion

2 small jalepenos (depending on your spice preference, use more or less)

1 red bell pepper, diced

1 large zucchini, diced

3 cloves of garlic, minced

1 28 oz. can of diced tomatoes

1 28 oz. can of tomato sauce

3 tbsp of chili powder

1 tbsp cumin

1 tbsp olive oil

The Farmer's Market Finds

Sneaking a peek!

Mmmm...enjoy!

In a large stock pot, heat olive oil and add onion.  Cook onion until tender, about 5 minutes.  Add in garlic, peppers, and zucchini and cook until tender, another 5 minutes.  Add in black beans, lentils, diced tomatoes, and tomato sauce.  Stir in chili powder and cumin.  Place the lid on the pot, turn the heat down to low and let simmer for at least a half hour.  Top with green onions, pick up some artisan bread from your favorite local bakery and enjoy some good healthy comfort food!

Addie's Eats: Lentils and greens

This combination is similar to the potato, kale, and apple mash, but is great for babies who are exploring new textures because the lentils offer a little something different for those little palates.  It combines green lentils, steamed spinach, and roasted apples for a meal that offers tons of nutrients, texture, and a mildly tart taste.  Steaming and roasting are two great ways to prepare any vegetables or fruit that you use for your baby's food so that you retain as many nutrients as possible.  Many vitamins are water soluble, meaning just that, they are soluble in water. So when you boil a fruit or vegetable those vitamins go down the drain with the water you cooked them in.  Depending on how much of this recipe you want to make will determine how much of the raw materials to start with.  I made 8 2 oz servings with what I have listed below:

Lentils and Greens

2 medium Cortland apples (or any kind of apple you like)
1/2 cup green lentils (uncooked)
2 cups fresh spinach, rinsed and stems pulled off

Rinse lentils and cook in 6-8 cups of water for each lb. of lentils.  Simmer slowly in a large pot for about 45 minutes with the pot lid slightly tilted.

Peel the apples and slice.  Make sure to remove any pieces of the core from the inside of the slices (I just use a spoon to scoop any remnants off of the side).

Place apple slices on a baking sheet and bake at 350 degrees F for about 25 minutes.  Half way through roasting, toss the slices with a spatula to make sure they don't get dried out on any one side.  I like to use a couple of extra apples and keep some roasted slices for finger foods.  I just cut them up into smaller pieces and since their soft, Addie can eat them easily and she loves the independence of feeding herself.

Rinse spinach leaves and tear off any stems.  Place leaves into a steaming basket in a pot with a little bit of water in it.  Steam with the lid tightly on the pot until the leaves are bright green and wilted.

Take 1 cup of cooked lentils, 1/2 cup of steamed spinach, and apple slices (2 apples worth) and place in a blender or food processor.  Depending on the stage your baby is at, make the mixture as smooth or chunky as you would like (smooth for younger ones, chunkier for those who are ready for more texture).  Remember not to serve any textures you don't feel like your baby is ready for though.  You know your baby best, so blend accordingly.

This is a great mix to throw in the freezer for a later date.  Remember, if your little one isn't keen on any new food the first time around, don't give up.  It can take many tries before an infant or toddler accepts a new food, so give them time and be patient.  If you are willing to keep trying, chances are they will be too.  Enjoy!