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Enjoy local farmers markets while you can
Most of the area farmers markets have opened for the season. But everything I’m hearing right now is that with the heat and weeks of sunshine without a rain break could mean a shorter season for local fresh produce. So, enjoy it while you can.
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Oh, for the love of Bavarian cream and puff pastries
So, now that the weight loss challenge is behind us, I’m afraid my healthy eating has fallen to the wayside. I must say I felt a lot better when I was eating fruits, vegetables and all sorts of raw concoctions. The farther I get away from the good food, the harder it is turn back to it. Take today, for instance. I’ve passed by Karl’s German Bakery in Daleville a million times, but I’ve never stopped. When co-worker Whitney McHugh and I had to go to New Brockton for an assignment, she suggested stopping on the way back to Dothan. We stopped, they were closed. The sign told us they would be open on Friday. Today, we went back.
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Entertaining with raw food
I’m in a group that gets together once a month. Twelve of us come together to play bunko, and each month we take turns hosting. My turn was March. I decided to break the mold of chicken finger platters and sub sandwiches and provide something different.
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Alternative to a ham sandwich
Sandwiches are an easy meal. Slap some ham on two pieces of bread with mayo. Easy. Believe it or not, when I was young, I used to eat lettuce and mayonnaise sandwiches. But with a little more effort, I think I’ve come up with an alternative that has no meat or mayo.
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Finally, something sweet
While my chocolate cravings have not been bad, I have to admit I like to have a sweet treat every once in a while. Well, I didn’t know how possible that was eating on a raw food regimen, but I haven’t been disappointed. Kerry whipped up a divine ... I’ll say it again ... divine chocolate ganache tart. It’s dark chocolate, maple syrup, cocoa powder and I don’t know what else. She swears it’s not only a raw dessert, but it’s also diabetic friendly.
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Challenges of a raw food diet
Cravings are strange. I love Dr. Peppers, but really haven’t missed them. I love chocolate and sweets; haven’t missed those. Love pasta. I don’t seem to need it after all. Bread and meat, however, I’m still wanting.
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Eggless salad a yummy treat
I made my first raw dish on Friday night – eggless salad. Water, lemon juice, turmeric (which gives it a yellow color), sea salt, garlic and cashews blended until smooth in the blender then added to a bowl of chopped onion, red bell pepper and celery and mixed together. It’s actually pretty good with some gluten-free rice and almond crackers.
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Gastronomical what?
I’ve been reading from a raw food book and came across a phrase I’ve never heard before – gastronomical pleasure. A mostly raw food diet is supposed to help me achieve this, according to the book. I can only imagine what this means.
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Cannellonis and temptation
Lunch was two more of the broccoloi cannelloni previously described along with the cole slaw and soup. The soup has such a warm curry taste that it took me about 45 minutes to get it down. It’s not an uncomfortable spice taste mind you, but definitely warm. My taste buds need a few minutes to catch up to each spoonful and asbsorb the full flavor.
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Later that night ...
Back at Kerry’s for more raw food preparation. We made broccoli cannellonis. Instead of ricotta cheese, the filling was made from cashews blended in a food processor until they were a cheese-like consistency and then mixed with a blended broccoli concoction. Instead of a pasta shell, the filling is rolled in thin strips of zucchini and topped with a freshly-blended thick tomato sauce.
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Going raw
Raw. No, not the wrestling TV show. I’m talking about the lifestyle that goes beyond vegetarian meals. Raw foodists believe cooking food at high temperatures strips them of their nutritional benefits. So, needless to say, they don’t eat meat if they stick strictly with a raw food diet, a mostly plant-based way of eating.
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Food Junkies
Follow Peggy Ussery's adventures in cooking and growing produce in this blog for food junkies.
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Salmon for two
I was thumbing through the pages of magazines while visiting a local home improvement store recently. And as flipped the pages of a food magazine, it stopped on a recipe for salmon. I love salmon. While some people may find its taste too strong, I’ve always liked it. Not to mention, salmon is full of healthy omega-3 fatty acids, which from what I read all over the place are good for your heart. Anyway, the picture of orange-glazed salmon was enough to get me to buy the magazine, “Cuisine for Two.” I shopped for the ingredients that I didn’t already have and decided to tackle the dish.
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Chickens, calf and veggies at the farm
Our second trip to the Cherrys’ farm for our produce had all the markings of a full-blown field trip. We had cameras, Blackberries, notepads and a guest. Lifestyles reporter Peggy Ussery rode along in hopes of interviewing the Cherrys for a story she was writing about local produce. Too bad Christie Kulavich and I weren’t smart enough to trade high heels for flats on this trip. Dirt and high heels don’t mix. Next time I’m bringing farm shoes.
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Greens and rice
A few months ago, Whitney asked me if I would be interested in splitting a share of produce from Red Root Farms in Banks. Of course I would. I love veggies. So we sent our money off and got a welcome packet a bit later. Some of the items — sprouts and cukes and tomatoes and eggplants! — have me excited and looking forward to every week. But some on the list have me a little nervous — beets, carrots, melon. But I am determined to let each week introduce me to new dishes and force me to try things I may not normally eat. I’m looking forward to a surprise every week.
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Leafy greens fill first CSA bag
Growing food at home seems to be the trend over the last few years with more backyard gardeners getting into the game. I have several friends who have opted to grow their own vegetables at home. Earlier this spring, my friend Kerry and I hit the plant sales in search of herbs and veggies. We planted our gardens around the same time. Hers, of course, puts mine to shame. The two gardens actually look like before-and-after examples you see in some magazine.
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Welcome to Food Junkies
There’s an accepted truth about journalists. Serve food and they will come. Got some unwanted food? There’s a certain file cabinet in the Dothan Eagle’s newsroom for just that purpose. It doesn’t matter how it looks, somebody will eat it. Any time a new restaurant opens, there’s talk of it among the staff. Someone’s redoing an old building? What kind of restaurant is going in it? Good experiences, bad experiences all get shared.
About Food Junkies
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