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Local Seasonal Cuisine October 4, 2011

Posted by nrhatch in Food & Drink, Health & Wellness, Vegetarian Recipes.

IMGP1603cWhen we eat locally, we promote the local economy, support local farmers, and get in tune with the seasons.

Plus, the food we eat is fresher since it hasn’t flown halfway around the world.

What’s in season in Florida right now?

Tons of great stuff, from A to Z:

Avocados, Bananas, Beans, Beets, Bok Choy, Broccoli, Collards, Cucumbers, Endive, Escarole, Green Onions, Guava, Kale, Kohlrabi, Lettuce, Melons, Mustard, Navels, Oriental Greens, Papaya, Peppers, Pumpkins, Radishes, Salad Greens, Spinach, Swiss Chard, Sweet Corn, Sweet Potatoes, Tangelos, Tangerines, Tomatoes, Turnips, Winter Squash, Yellow Squash, Zucchini.

Broccoli Raisin Salad

1 head fresh broccoli (or 16 oz. frozen broccoli florets)
1 cup raisins
1/4 cup thinly sliced (or diced) onion
1/4 cup sugar
3/4 cup Miracle Whip salad dressing or mayonnaise
2 tsp. vinegar (or apple cider vinegar)

Blanche broccoli florets and chill in an ice bath to preserve color.  Drain and chill in large mixing bowl.  Add raisins.

Combine remaining ingredients and whisk together.  Pour dressing over the broccoli mixture.  Stir to combine and coat vegetables and raisins.

Refrigerate, covered, for several hours to let flavors meld.  Stir before serving.

The dressing is also delicious on Cole Slaw or Carrot-Raisin Slaw.   If doubling the recipe, make only 1 1/2 times the amount of dressing.

Bacon lovers: Cook 4 slices bacon until crisp. Crumble and sprinkle over sald just before serving.

Bonus Recipes:   Savory Stuffed Sweet Potatoes (Sustainable Cooking)
Cream of Potato Soup with Roasted Garlic (Rufus’ Food & Spirits Guide)

Related posts:  Join a C.S.A. * A Trip to the Farmer’s Market *10 Ways to Fiber Up Your Diet Great Nutrition Starts On Your Plate *A Month of Meatless Meals * Top Ten Reasons to Become A Vegetarian  (AgriGirl) * How to Save On Your Grocery Bill (Real Simple)


1. BrainRants - October 4, 2011

Drool… bacon… and broccoli… mmmm

nrhatch - October 4, 2011

I added that bacon bit JUST FOR YOU! So it’s fitting that you’re the first comment on the post. 😛

2. Cindy - October 4, 2011

Aren’t endive and escarole the same thing? In SA they are …

nrhatch - October 4, 2011
3. thornyrose - October 4, 2011

Here, in Chile, they import very little. Whatever’s at the local market is what’s in season. We used to eat like that when I was growing up in Texas too, but that was about a thousand years ago. Those days are long gone.

nrhatch - October 4, 2011

It is hard at times to know that what we’re buying, even at a farmer’s market, is grown locally because some of the vendors buy up surplus produce from distributors to sell in their stalls. And sometimes there isn’t a farmer’s market around when the vegetable crisper is empty.

Progress is not always an improvement, eh? It sure isn’t in the way that we eat.

4. the island traveler - October 4, 2011

Delicious and healthy. And yes, we need to patronize our local growers. Have blessed day.

nrhatch - October 4, 2011

I’ve been enjoying the inroads made to plant gardens on the White House lawn, and around the State House building in Vermont, and on rooftops in cities. The centralization and generic quality of so much of our food has not been good for us or the planet. We need to return to a diversity of crops, including heirloom varieties, rather than swallowing whatever genetically modified hybrids are thrown at us in the grocery store.

5. Farm to Market to Fork… | jeanne's blog…a nola girl at heart - October 4, 2011

[…] local seasonal cuisine (nrhatch.wordpress.com) […]

6. Andra Watkins - October 4, 2011

Oh my gosh. You reminded me how much I love kohlrabi.

We attend our local Farmers Market every week. There’s nothing like something fresh and in season.

nrhatch - October 4, 2011

I love kohlrabi too ~ especially sauteed in a little butter or olive oil. I’ve never roasted it in the oven, but I bet it would be delish that way as well.

The Farmer’s Market here is active from now through May and takes a hiatus for the summer. I’m looking forward to it being back. 😀

7. jeanne - October 4, 2011

locally grown is the way to go…the broccoli rasin recipe sounds delicious. I am adding the ingredients to the grocery list.

nrhatch - October 4, 2011

It’s one of my favorite salads. I go “light” on the dressing ~ using just enough to coat the veggies without saturating it. I’ve also tossed sunflower seeds or other nuts into it just before serving. Yum.

8. William D'Andrea - October 4, 2011

Where I live, on Long Island New York, we do have roadside farmstands, but the local farms just aren’t large enough to produce all the fresh food that the more than 2 million residents could eat. There are however, fresh food departments in all the local supermarkets, featuring all kinds of fruits and vegetables, that are supplied from all over the country, and all over the world. They supply more than enough for everyone who wants them.

nrhatch - October 4, 2011

The more we support LOCAL farmers . . . the more likely they are to keep producing FRESH produce for us.

9. Tori Nelson - October 4, 2011

Yum! I don’t know if it’s mind over taste bud, but I always think local foods are more delicious anyways 🙂

nrhatch - October 4, 2011

I agree. Fresh picked produce that hasn’t traveled around the country or around the world tastes Much More Better! Yum!

10. spilledinkguy - October 4, 2011

you tell that broccoli, Stewie!

nrhatch - October 4, 2011

I love that cartoon.

It always reminds me of a game we played with our nieces and nephews ~ giving each other “unsavory names” as parting gestures

A: See ya later, Broccoli Head.
B: Bye bye, Mushroom Mouth.
C: Good riddance, Onion Breath
D: Caio, Carrot Top

Etc. Not mature . . . but they did learn the name of lots of fruits and veggies. 😀

11. hugmamma - October 4, 2011

local farmers…friends in need…friends indeed. 😉

nrhatch - October 4, 2011

Some years we partner with a local organic farmer who runs a C.S.A. . . . other years we stroll the stalls of the weekly farmer’s markets. Both activities give us a chance to be outside and get fresher fare from farm to table.

12. Rufus' Food and Spirits Guide - October 4, 2011

You have such great produce there. I loved it when we were in California. Seemed like everything was in season all the time.

nrhatch - October 4, 2011

California probably produces more produce than any other state. And, if we are to believe the dairy industry, it has Happy Cows too. Moo!

The two grocery stores we frequent are very good about stating which produce is from Florida. And the prices reflect the lower transportation cost. So it’s a win-win.

Rufus' Food and Spirits Guide - October 4, 2011

We have a farmers market like that. The food just tastes so much better. Thanks for the link BTW.

nrhatch - October 4, 2011

Your soup looks so FAB. I’m going to made some this week.

I have lots of recipes for Tattie Soup . . . but I’ve never done one with roasted garlic.

13. sufilight - October 4, 2011

Since I now live in a semi rural town in Oregon, I buy local for the most part as I like to support local farmers, and the fruits are fresher.

When living in New York I purchased imported apples from New Zealand. That evening I ate one, and after ingesting it, I felt a weird after taste in my mouth and body, as if I had taken a disinfectant and that evening I had nightmares. On the next day I woke up with red patches in my legs. When I visited a doctor he told me that it was an allergic/toxic reaction to the pesticides as there had been other cases of allergic reactions from the New Zealand apples.

Thanks for the recipe! 🙂

nrhatch - October 4, 2011

Wow! That’s scary. I know that there are imported foods that we should avoid because of the pesticides used on them, but I never heard of such an immediate and extreme reaction.

One more reason to eat locally grown ORGANIC food. 😀

Hope you have a chance to try the recipe while broccoli is in season.

14. GroundCherry - October 4, 2011

Thanks for the mention! It’s a great recipe, although a little time consuming if you try to do it all in one day.

I’m glad to see that your recipes blanches the broccoli! I think broccoli’s texture greatly improves from it, and too many broccoli slaws try to treat it like raw cabbage. I’ll keep it in mind!

nrhatch - October 4, 2011

I agree with you about broccoli ~ I always blanch it to cut the harshness before serving it on a “raw” veggie platter with dip.

Plus . . . give it a bath in boiling water kills gerns that might be lurking about in the tight buds.

Your recipe sounds great ~ I love the idea of stuffing a sweet potato with beans. So much fiber in such a small jacket! 😀

15. ElizOF - October 5, 2011

Yummy… love all those fruits and veggies. 🙂

nrhatch - October 5, 2011

Ditto! 😀

16. Tilly Bud - October 5, 2011

I love the idea of buying locally but it is all so expensive and therefore out of my reach. We tried growing our own and it cost us more and we got nothing from it.

nrhatch - October 5, 2011

That’s too bad, Tilly. Local seasonal produce here tends to be less expensive than what’s been trucked cross the country.

I’ve had small gardens in NC, NJ, and MD. Great for growing tomatoes, peppers, zucchini, and basil but not big enough for corn, potatoes, cabbage, etc.

Here, we planted a tomato plant in the courtyard and got 2 tomatoes (not enough sun in that spot). We now have a tomato planted on the sunny deck as an experiment in container gardening. It doesn’t look promising. 😦

17. Tammy - October 10, 2011

I have to admit to being a bit jealous of all of those local tropical fruits Nancy. Yum! Thanks so much for the related post!

nrhatch - October 10, 2011

Our farmer’s market is just starting up for the year. I’m excited. I miss it during its summer sabbatical.

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