Eating seasonal, fresh and local is becoming increasingly important to a healthy lifestyle and as a way to support your community. Local food products travel a much shorter distance from the farm to your table. Therefore they retain more nutrients, taste better, cost less and cut down on pollution.
In my effort to learn more aobut my local community and share with others the journey into seasonal fresh and local foods, I have created The Produce Report. I am hoping that it will be a great resource to keep you updated on what is in season and inspire culinary creativity.
Making this video was a great experience everyone at the Georgia State Farmer's market was partciulary helpful. Especially Marsha Thomas of the Atlanta Produce Dealers organization, whom without her this video would not have been possible.
Marinated Beet Salad
2 cups Diced beets
1/2 small red onion julienne
2 Tb chopped parsley
3 tb red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Goat cheese crumbles
1/2 cup balsamic vinegar
1. Combine beets, red onion, parsley, vinegar and olive oil
2. Toss together gently to mix all the ingredients
3. Season with salt and pepper
4. Place the balsamic vinegar in a small pan over medium and bring to a boil and quickly lower the heat to a simmer.
5. Allow to simmer until reduced by half or until the vinegar becomes a syrup
6. Serve topped with goat cheese and balsamic syrup
Arugula Walnut Pesto
2 cups Fresh arugula
1/2 cup Olive oil
1/4 cup Toasted walnuts
1/4 cup parmesan cheese
black pepper,to taste
kosher salt, to taste
1. Combine all ingredients in a blender and blend until smooth.
2. Season with salt and pepper to taste
