Hello everyone! We hope you will join us at this week’s
Pathfinder Produce markets, at the Village Commons in Edmeston this Thursday,
from 1 to 5 p.m., and at the UMC Hall in Morris, from noon to 5 p.m. Our Pathfinder Hoop House-grown greens are
being harvested to share with you … they’re so fresh and delicious, and make a
wonderful addition to any lunch or supper.
We look forward to
serving you this week, and as always, we thank you for shopping at our
Pathfinder Produce markets.
***
This past weekend
was a whirl for the Graces, with lots of pre-visit cleaning, marvelous company,
and of course, cooking! Although it was breezy
on Saturday, it was a nice evening to use our grill; we balanced our barbecued chicken with a few stand-by favorites that feature lots of yummy and healthy produce.
One of our
go-to-grill recipes is from my sister – you simply peel and slice potatoes thinly,
add some sliced onions, and then toss with healthy olive oil and a smidgen of black pepper,
garlic powder and onion salt (or onion powder and garlic salt). The potatoes are wrapped in individual
serving-sized foil packets, and then cooked on the upper rack as you cook your
other items on the main rack. (They
should cook for about 20 minutes at 400-degrees, or until you can insert a fork
through the potatoes).
You can try
other grilled potato recipes from Taste of Home; some of these are healthier
than others, but I think you can experiment to lower the fat and salt content. Other healthy grilling recipes for meats and
veggies can also be seen at Delish.com. (I want to try a few of those
now!)
It was also
easy and quick to throw together a colorful
fruit salad -- we
combined a mix of fresh berries (blue, raspberry, and strawberries), some
orange sections, and peeled Empire apples, which don’t discolor quickly once
sliced. With a quick toss salad – a
blend of greens (baby spinach, red and green leaf lettuces, and chicory), with
sliced carrots, tomatoes, and cukes – we really had a delicious, easy-to-make
meal.
As we were
enjoying our dinner with our guests, we spoke of their travels to Central
America, where fruits are prevalent year-round and served in combinations that
are surprising to the Yankee palate. An
easy dish is sliced cucumbers, splashed with lime juice and sprinkled with
chili powder. You can read more about
this recipe at Give Recipe … this is another one I’ll
venture to try!
