Simple Fresh Ingredients from Local Farms

I learned at a young age that great food comes from fresh ingredients, love and a little bit of skill. A week ago my dad's old chef coworker, John King, came through from Pittsburgh.  I was in charge of cooking dinner for two nights. No pressure, right?! Our dinner will be in a later post.  He found this cute little farm stand a few miles from my home and bought some beautiful vegetables which included bell peppers, roma tomatoes, squash and an onion. I can't believe I never knew this stall existed.

Tomatoes and other produce

This month of August there are beautiful squash, corn, zucchini, tomatoes, eggplants, peaches, red and Yukon potatoes, green beans, and onions.

Different size of onions

If no one is around, you are encouraged to place your cash in the box. I adore that she has the honor system in this day and age.

Karen in the background.

I met her and her husband today. They are a lovely couple.  I feel lucky to be surrounded by family-owned farms. I now try to go to see Karen and her stand once a week. You can taste and smell the difference between store bought or fresh local produces.  I can't wait for the fall produce.

If you're in the Brookeville, MD area, please stop and say hi to Karen. Unfortunately, they don't have a website for their K.B's farm or stall. If you find yourself nearby and want to visit her stall the physical address is 801 Greenbridge Rd., Brookeville, MD.  She's open seven days a week and from 8 am - 7 pm.

Snow day

Walked to the grocery store to buy vegetables, cheese, tulips, and wine. Forget bread and milk.  

Running in the Rain

I am a big kid at heart. I remember as a child that my mom would let my sister and me go play outside as long as there was no thunder/lighting. My mom would put us in our swimming suits. She figured there would be less wet dirty clothing to wash. She's a smart one! We would  run around in the rain, jump into puddles, slide everywhere, dance, look up into the sky and try to drink rain water.  As an adult, I still love to play in the rain.  It's so much fun to play football in the rain, go for a run, or even a stroll with an umbrella. Kissing in the rain can be as  romantic as it looks in the movies; as long as it's not freezing rain. It's funny to me when people try to discourage me from going out in the rain. Why are people afraid to get wet and dirty?Go out and play in the rain. Let your inner child out.

Jogging on the 

 National Mall, DC

Jogging in the rain 

 Melbourne Beach, FL

Green machine smoothie

Love Veggies? Need a quick meal?  New Year’s resolution to eat healthier? Need to use the vegetables and fruits before they go bad?  Make a smoothie. Usually, I throw in whatever veggie or fruit I have in my fridge. For those who are not as adventurous yet, I've put together a simple formula.

Here is a simple formula:

1.   2 cups Fruit/frozen fruit (apple, strawberries, blueberries, raspberries, pineapple, etc.)
2.  2 cups of Veggies/ frozen veggies (spinach, kale, celery, cucumber, avocado, and more)
3.   ½ cup of Liquid (milk, soy milk, fruit juice (beware of the sugar content), Water, coconut water, even tea) 
4. Blend together. 

• Optional -  ½ cup of Yogurt or Greek Yogurt
• Optional – Sweetener – I wouldn't recommend it if you’re adding fruit . If you want it sweeter, then I’d start off with a teaspoon then add more to taste.  (Honey, sugar {gasp!!no judgment on my end here.}, agave nectar, etc.)
• Optional – a few ice cubes (if you’re drinking it right away and not using frozen veggies or fruit)
• Optional – protein powder, peanut butter or almond butter or chopped up raw nuts

As you can see, there are so many options and flavor combination. I like to make extra and freeze it. Who has time to blend every day?

What I had in the fridge to blend:

Kale

Green apple

Avocado

Banana

Orange

Carrots

Water

Flight of Fancy... Coffee

I love Liquids!!  Coffee, teas, water, coconut juice, wine, beer, scotch (yes, little old me love scotch), and other spirits. Went to my first coffee tasting on Sunday 1/12. I was excited as if it was a scotch tasting.  Heard about this coffee tasting from a friend on Facebook. Zeke's coffee is a small batch roastery located in NE D.C.  The staff was great. I was late causing us to miss their quickie tour but they let us join the next group.  Hawaiian Kona is a great coffee has a hint of chocolate taste and medium body. Colombian was bold and beautiful.  My favorite is still Jamaican blue mountain coffee. When I drink Jamaican blue mountain coffee, I feel all is right in the world.  The coffee has a full body and has a great balanced finish. I know by the description I wrote, you'd think I was talking about wine. The Panama Esmeralda Geisha was the showcase of the tasting.  The aroma was fruity. I was underwhelm by the taste. My friend Will C., who's Panamanian felt compelled for the love of his motherland, to love it. He didn't.  He was on Team Jamaican Blue Mountain too.

Coffee Taste Ranking

 1) Jamaican Blue Mountain

2) Hawaiian Kona

3) Panama Geisha

4) Colombian 

(Hawaiian Kona Greenwell Estate, Jamaican Blue Mountain Clydesdale Estate, Colombian Granja La Esperanza Geisha, and Panama Esmeralda Geisha)

Green coffee ( waiting to be roasted)

Happy New Year!!

So every year, I come up a list of  resolutions. Every year, I'm determined to bring to you my friends, awesome food. Alas, I let life and its' adventures distract me. I'll try to do a better job of  blogging. So here we go 2014!!Fighting!! :)

                               
                                                               (Christmas 2013 - Miami, FL)

Baked Salmon with Red Onion & Capers Salsa and Asparagus

This is for all the salmon lovers!! My friend requested for a fish dish to cook for his girlfriend's birthday evoked this awesome recipe I used to whip up for a quick and tasteful meal. 

Baked Salmon with Red Onion & Capers Salsa and Asparagus 

Ingredients:

Salsa

2 tablespoons fresh lemon juice

3 tablespoons minced red onion

1 tablespoon olive oil

1 1/2 tablespoon drained capers,

1 tablespoon chopped fresh thyme

1/2 teaspoon grated lemon peel (optional -  if you want to feel fancy and chef like...haha)

Pinch of Salt

Season to taste or  ½ teaspoon of Black Pepper

***

1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick)

Or 4 salmon pre-cut fillets

2 teaspoon Salt

2 teaspoon Black pepper

1 pound asparagus, trimmed

1 tablespoon extra-virgin olive oil

Prep:

Minced red onion

Chop fresh thyme

Grate lemon Peel

Trim asparagus bottom stem

 *Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks. Let us say that the fun in this is that the asparagus automatically breaks just where the woody part ends and the fresh, juicy asparagus begins)

If you bought a whole filet, cut salmon into 4 equal pieces

Let's Dance:

Preheat oven to 420°F.

Whisk lemon juice, red onion, thyme, salt, black pepper, capers, lemon peel and olive oil  in small bowl to blend.

Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. *(for those who are afraid of not having  measurements, 1 teaspoon of salt and 1 teaspoon of black pepper)

Place salmon atop asparagus; sprinkle with salt and pepper.*(1 teaspoon of salt and 1 teaspoon of black pepper)

Roast until salmon is just opaque in center, about 20 minutes.

Transfer asparagus and salmon to plate and spoon salsa over salmon.

Bon Appetit!!