Happy New Year! As clichéd as it is, I truly am attempting to start the New Year with a clean slate.
Much of my holiday season was spent cleaning out cupboards and pantries, trying to get myself organized. Time will tell if I was successful.
Much of my holiday season was also spent eating and I am pleased that very little of what my family ate came from mainstream grocery stores. Sure there were things that I needed at those stores but all my vegetables and most of my proteins came from market. Many of the Christmas gifts did, too.
The market really is my go-to source for shopping. One of my resolutions will be to increase the time and money I spend there.
If that is a goal that seems reasonable for you, too, have a look at what is available now and the health benefits that come with it.
Potatoes are still in abundance. Of course there are a hundred-plus ways to prepare them. I am the proud owner of two 50 lb. bags of russet and Yukon gold potatoes, so you can bet I am going to find as many recipes as possible. Having said that, simply prepared with the right seasoning goes a long way in our house.
Fortunately, the market has more than one spice vendor that makes the seasoning easy. The Chef's Nose, Amazing Foods and the Salt Dispensary can all give you many options. An easy meal can be as simple as bite-sized, cubed potatoes (with or without the skin), sliced Hungarian sausage from Redl's Beef or chicken sausage from Rockweld Farms, a quarter cup of olive oil and a sprinkling of your choice of seasoning. Toss it all together and roast at 425 F in a shallow baking dish covered in foil for 45 to 60 minutes. Delicious.
As for the health benefits, contrary to popular opinion, potatoes are an excellent diet food. They provide a significant source of potassium, vitamins B6 and C, and are a source of fibre - all that for only 110 calories for a medium-sized potato.
Beets and carrots are also still plentiful. Carrot cake and chocolate beet cake may not be the most diet-conscious way to eat your veggies but adding these vegetables to cake certainly makes eating your cake a little less guilt-inducing.
If you want to eat them without the guilt, roasting is the way to go. Simply peel and cube either vegetable, place in a pot of salted water and simmer 15 to 20 minutes, or until veggies are easily pierced with a fork. Drain, then toss with olive oil, and garlic. Season the carrots with thyme or rosemary, and the beets with garam masala, and roast for 30 minutes or until golden brown. So good and good for you.
Last but not least, you can still get squash, kale and frozen blueberries. Thanks to Pat at Bread Affair who shared his "best-ever" salad recipe that uses all these ingredients. Peel, cube and roast the squash until almost done. You want to be able to pierce the squash but not have it go mushy. Once cooled, toss the squash with torn kale and blueberries plus your choice of dressing (I would suggest a balsamic vinaigrette). Plate the salad and garnish with croutons, preferably made from bread from Bread Affair.
So, now that you have some ideas to start the year off with seasonal, local fresh food, remember that life is about balance - there is always room for dessert (for example, the recipe on this page).
Karen Curtis is the Lemonade Lady (www.kicslemonade.ca) at the Coquitlam Farmers Market. Her column runs once a month.
CHANGE HABITS & GO GREENER
Each month through April, the Port Moody Farmers Market will host a demonstration about "Changing Habits." Each month, we will have an interactive demonstration that contains a different theme. They are as follows:
Jan. 18: composting and the Metro Vancouver green waste ban;
Feb. 15: backyard gardening preparation;
March 22: care and maintenance of bees;
April 19: small spaces gardening.
Headlining the first workshop will be Rachel Elves, who will be helping people to make their very own worm compost system. Worm composts are almost odourless and produce high-quality soil. You can walk away from the demonstration with a worm compost system pretty much for free.
Register for the Jan. 18 event by going to www.eventbrite.ca and searching "Port Moody Farmers Market." Registration is $10 but you may pick up $10 worth of market money at the market - think of it as an investment.
THE RECIPE: PIE
Here is a recipe I have made for Salted Honey Pie that will knock your socks off.
Salted Honey Pie
(adapted from Four & Twenty Blackbirds)
Crust
Your own recipe or a pre-made shell (chilled)
Filling
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
2 tbsp cornmeal
1/4 tsp fine sea salt
3/4 cup Vlad's honey
2 tsp white vinegar
1 tsp vanilla
3 eggs
1/2 cup heavy cream
course sea salt for sprinkling finished pie
Preheat oven to 350 F. Move rack to the bottom portion of the oven.
In a large bowl, combine melted butter, sugar, salt, and cornmeal by hand or hand mixer until it is a thick, paste-like consistency. Mix in the honey, vanilla, and vinegar until combined.
In a small bowl, lightly whisk the eggs. Add the eggs and heavy cream to your honey filling. Fold until all the ingredients are incorporated. Pour into your chilled 9"pie shell. Bake on lower rack for 40 minutes. Move to middle rack and bake an additional 20 minutes.
The filling will really, really puff up and will be slightly wobbly in the middle when you remove it. Let cool for at least an hour to set, and sprinkle with your desired amount of course sea salt.
