The joys of fresh produce
Shopping at Union Square Farmer's Market
Originally uploaded by lools.
Food network, the celebrity chefs, food magazines, food blogs, foodies...just about everyone into food in a big way extols the virtues of cooking with locally produced fresh vegetables and fruits. They make it out as though buying produce from the grocery store is a crime when you can support local farmers and enjoy the bursting flavours of seasonal produce instead! I'd have to say that I'm beginning to agree.
I spent a few hours at the Union Square Farmer's Market in Manhattan this morning familiarizing myself with vegetables I'd only read about thus far. Though I like to consider myself a decent cook, I'm yet to use vegetables like fennel, kale, rutabaga, turnips, brussel sprouts and beets in simple ways to prepare delicious everyday meals. A great write-up on fall's produce in the recent issue of Fine Cooking, my favourite food magazine, intrigued my curiosity to use these vegetables on a more regular basis.
I was tempted to buy a little of everything but finally settled on a big bunch of beets, some arugula and fresh goat cheese. I remembered a Jamie Oliver recipe for Roasted Beet and Arugula Salad with Goat Cheese.
Here's the recipe in case you feel like making it as well:
Pre heat oven to 325 F. Wash the beets thouroughly. In large mixing bowl combine beets with 1 Tbsp. olive oil, salt and pepper. Wrap in aluminum foil to seal. Place in oven. Bake 40 minutes, until tender when pierced with a knife. When cooked, remove from oven and let cool. Rub with cloth to remove skins. Slice beets into quarters. Combine with arugula and a light lemon and extra virgin olive oil dressing. Dress the salad with chunks of fresh goat cheese.
I promise that you'll find the flavours of the roasted beet, the sharp arugula and the fresh goat cheese combine in a spectacular way to have you craving for more. And perhaps you will be inspired to seek out your local farmer's market next weekend.