Friday, August 27, 2010

Santa Fe Farmer's Market

I thought you'd like to see some photos from the Santa Fe Farmer's Market, voted one of the Top Ten Farmer's Markets in the US by USA Today. We went last Saturday when it was very hot and very crowded. (If you want to see any of these photos larger, just click on them.)

Many vendors sell jams and jellies; here in NM they often add chiles. My personal favorite combination is raspberries and chipotle.

This is the first time I've ever seen sugar cane at the Farmer's Market. Many vendors were selling Shishito Peppers and a few places had samples fried in oil for people to taste.

I really should have purchased some of this garlic; they had about 10 different varieties on hand.

Monday, August 9, 2010

Green Goddess Dressing

If I don't eat a big leafy salad every day, I feel weird. I am jealous of other people who can eat all sorts of junk food but I think salads are necessary to my existence.

My usual homemade salad dressing involves Trader Joe's lowfat vegan mayonnaise, low-sodium catsup, pickle relish, onion powder, and water to dilute it a bit. But I like variety so I am always looking for more recipes for homemade salad dressings, especially those without a lot of fat and salt.

I saw an interesting recipe in the current issue of Sunflower Farmer's Market magazine (free to shoppers at Sunflower Market) and here it is with a few modifications.

Green Goddess Dressing

Makes about 3/4 cup

3/4 cup thawed frozen peas
1 clove garlic
2 Tbsp. vegan mayonnaise (such as TJ's lowfat mayonnaise, Vegenaise, or Nayonaise)
1/4 cup fresh chives (I used garlic chives from my garden)
1/2 cup fresh basil
1 Tbsp. fresh lemon juice
Non-dairy milk to dilute to desired consistency
Sea salt and freshly ground black pepper to taste

Combine all ingredients in a blender (except non-dairy milk) and blend until smooth. Season to taste. Add enough milk to make your salad dressing the right consistency.

Related Posts with Thumbnails