Okay…we’ve gorged on the peaches, melons and berries, and looking forward to more…But for the moment, let’s move along past the sweet and juicy aisle and see what’s looking good…and good for us…in the savory department. Today, we’re talkin’ veggies.
While the summer fruits may beguile us into a sugary high, we all know that life isn’t just a bowl of cherries…or strawberries…or peaches. Mother Nature says, “Eat your veggies!” So let’s give her moment or two of our attention. Like any mother, she just wants what’s best for us.
We’ll start here, with the…
Beets…Don’t be fooled by that dull brown jacket…Once you get under their skin, that ruby-red color is thanks to something called a betalain…a powerful antioxidant and anti-inflammatory that can lower the risk for all kinds of diseases…from cancer to heart disease to diabetes; and yes, it’s also what makes those beets red, and possibly leaves your hands, your shirt and your kitchen counter looking like a crime scene. If vermillion isn’t in your color chart, golden beets offer the same benefits, but with a mellow yellow vibe. And don’t throw away those green tops…sauté or toss in a salad for a free shot of Vitamin B. True, the taste of beets has been compared to …well…dirt, actually; but I prefer to use the term “savory,” especially once they’re introduced to some heat. True, the closer you can get to raw, the more health benefits, so just throw ‘em as is into a roasting pan or on the barbie (peeled or un) until fork-tender to bring out the sweet sugars hiding inside. A little salt ’n pepper, maybe some ginger or cardamom and boom! Beets…you can’t…uh… beat ‘em. (sorry)
Moving along, and faster than you can say “What’s up, Doc,” we’ve arrived at the carrots. Remember that thing your mom always said about carrots being good for your eyes? It’s true…also for so much more. Nerd Alert for all you history buffs: apparently even moms in ancient Persia knew things. Carrots are also famously good for your waistline. The favorite snack of dieters, raw carrots can satisfy not only that hunger pang …but also provide a crunchy little workout for those mouth muscles. Of course, dipping that orange glow stick into a vat of blue cheese dressing may affect the calorie quotient…but I’m not here to judge. The bigger question: what to do with the carrot skin? It’s a matter of taste really; some people find the peel unap-peal-ing…but removing it may leave a few health benefits on the cutting room floor. When eating raw, try giving that carrot a good scrub with a brush to remove all traces of ground soil that may be the bitter truth. But also note that chefs everywhere advise peeling before adding to any recipe, as the skin toughens when cooked. Carrots… enjoy ‘em whenever and however.
Uh-oh…look at the time!…and I haven’t even gotten to the green veggies…we’ll have to leave them for another day…along with those two bad boys, onions and garlic. They all have their own stories to tell. But don’t wait for me to tell it like it is…buy ‘em and try ‘em. We’ll circle back later, so watch this space.
In the Artist’s Tent: A Heather Bag. Patchwork and patterns are used to create one-of-a-kind fabric purses, pillows and pieces of art for yourself or someone you love.
A word about the LFM…and our vendors. Much has changed over the past two seasons…much of it due to new Covid protocols that were instituted to keep our customers as safe as possible. This may affect how a vendor can display or even what they can now offer in an open-air setting. If you have questions, please feel free to stop by the manager’s tent, or to ask the vendor about their products. We and they value your input.
We’ll look for you there.
Terry Baraldi