As I parked at Country Farms® fruit & produce stand, I thought about Dad. When we were kids, Dad enjoyed shopping at a fruit & produce stand (F & P) on American Legion Highway because the fruit was always ripe and sweet. Those shopping trips were my first exposure to a F & P…and set a standard.
Perusing the farm fresh fruits and vegetables at Country Farms®, I remembered Dad’s stories about shopping trips with Grandmo’ Mary, particularly when she bartered with vendors for overripe fruits that she transformed into delectable desserts. Filling my cart, my mind was immersed in memories of those bustling crowds at Haymarket who would nearly push you over if you moved too slowly. I knew this F & P was the place for me to start because #foodlove was here.
As the days passed, I found a rhythm in shopping at the F & P. The colors, sounds, and aromas were exciting and comforting…fitting me like my hand in the perfect glove. I ventured beyond Country Farms® to visit Yakima Fruit Market, University District Farmers Market, and MacPherson’s Fruit & Produce. As I exposed myself to more and more beautiful fruit and produce, I stepped into the courage to try ‘new to me’ things and reshape my perspective on some familiar ones.
(All the photos below are photos of my purchases from the F & Ps, farmers markets, and/or grocers; none were obtained from the internet.)
Beets (red & golden)
These were not the beets from my childhood. I did not enjoy those, because they tasted just a tad bit too earthy for me. However, these fresh red and yellow beets have changed my mind…completely. (Red beets are not pictured.)
I was hypnotized by the naturally vibrant colors and could not help but wonder if their natural sugars were as sweet as I had heard. So…I ‘went in’.
Washed, peeled, diced, and tossed with some olive oil, seasoning, and spice (i.e., kosher salt, cracked black pepper, and a bit of ground turmeric), the beets were oven roasted for about 40 minutes at 350°F-400°F. They were amazing! A balance of natural sweetness (not sugary), earthiness, and crunchy roasted caramelization on the corners. Holy cannolies; these beets were de-licious!
To my surprise, the raw red beet earthiness balanced well when juiced with carrots and pears, and added to pomegranate juice. (pictured above) Wow! I am a fan.
Broccolini (aka ‘Baby Broccoli’)
As a seafood restaurant server, I was introduced to Broccolini (aka ‘baby broccoli’). It was ‘love-at-first-bite’. Quickly sauteed in more butter than I would now use, the Broccolini was a great balance between crunchiness and mild bitterness. It seemed like a natural extension of my enjoyment of broccoli.
As I strolled through the F & P, I nearly jumped with excitement to recognize the Broccolini and wanted to purchase the entire case. That was a bit extreme; so, I bought just a couple of bunches instead.
Happily, I sauteed the Broccolini with just a bit of fat (olive oil and/or butter are great), kosher salt, and black pepper. Other addition options include light sprinkles of ground turmeric, garlic powder, and/or onion powder. Oven roasting the Broccolini adds a caramelized nuttiness that pairs well with a garnish of sliced almonds.
Carrot Tops
My eyes lit up at first glance, and I nearly screeched with joy! After taking a few deep breaths, I added a small bunch of carrots to my cart and could hardly stop smiling. I kept staring at the carrots as if they had come to life from a cartoon or picture. Then, I ‘went in’.
Washed, dried, and finely chopped, those carrot tops became a part of nearly every salad I consumed. Their mild herb-y flavor was a pleasant refresher from parsley. I was surprised by their soft crunch and subtle carrot flavor. It tasted like eating carrots without the carrots!
After washing, I liked to dry them with a spin in a salad spinner and a few pats of a paper towel. They store well in a refrigerated airtight plastic container for a few days. (When time to discard, the tops will darken and smell unpleasant.)
Daikon Radish
The white Daikon radish was one of those ‘fantasy’ foods I watched chefs use for years but lacked the courage to try it. (Also, this was one of those ‘not sure what it is, but it tastes good’ foods included in a veg stir fry dish from a takeout place.)
Rinsed, peeled, and thinly sliced into whatever bite-sized shape I chose, the Daikon has become a staple in my salads. The mild peppery pop and crunch adds a bit of excitement that I absolutely adore. Sometimes, I sauté leftover Daikon with other vegetables. If they are sauteed quickly, Daikon maintains its crunchiness.
Oh my gosh! For years, I imagined myself trying, tasting, and exploring various foods. For goodness’ sake, I have been watching culinary tv shows since the ‘70s! I am thankful and appreciative to have taken the courage to smash some self-imposed limitations. Although a seemingly small step forward, the positive and uplifting impact on my self-confidence and self-perception has been tremendous.
#bws #plantforward #foodlove #authenticallylovingmyself #fruitandproducestand #countryfarms #yakimafruitmarket #macphersons #farmersmarkets #universitydistrict
Black Wood Spoon 