Kathleen Gardenswartz
It
is a beautiful morning, crystal blue sky and just the right hint of
cool to make the harvest come alive at my local farmers market.
Everything feels right, the ever growing weight of my shopping bags
as I add heirloom tomatoes and the smell of freshly baked bread that
will make lunches just a bit more special for my kids. It is all
here; a colorful harvest brought to us by local farms and it feels
great to be a part of it. Local farmers markets are gaining momentum
around the country because we all want to know and understand where
our food is sourced and our support fuels our local economy.
Rebuilding local farming in our communities will provide us with the
freshest produce and make it available and accessible to more people.
What
I collected at the Farmers Market, squash and zucchini, green chili,
peaches, heirloom tomatoes, corn, apples and fresh bread went on to
inspire our family dinner that night. The rest of it was integrated
into meals for the coming week. It was so easy and delicious, it
brought family together to prepare the fresh meal and we savored
every bite.
The
new local food movement is creating a new vocabulary for all of us to
learn, understand and absorb. There are organic farms; local
farm-to-table businesses, sustainable farming and whole communities
designed to take only what they need and minimize waste. There are
“food cultivators” and right now the locavores are swarming in
your city.
Wherever
you live, there is a culture of food that has been passed down
through generations and it still sets the foundation for regional
cuisine. The local farmers markets are a great source for that food
and have historically helped maintain the particular flavors and
traditions surrounding regional cuisine. The key is to preserve that
regional cuisine, using local ingredients and allow those natural,
fresh flavors to shine with simplicity. We will give you some
fantastic recipes that incorporate farm fresh foods and enhance
natural flavors with minimal interference.
Now,
when I think of spa cuisine I think of indulging in optimal health.
Spa cuisine elevates, it lays new ground for delicious, fresh food
that truly nourishes our bodies. Spa cuisine never involves
deprivation; instead it focuses on using the very best ingredients
that allow the natural flavors of food to shine.
There
are so many wonderful sources for these regional recipes, look for
Local Harvest online; it will give you information on all the farmers
markets in your area. In addition, Local Harvest is a great source
for the local community, regional foods and even local recipes. The
slow food movement, which incorporates local fresh food, is also a
great source of information.
Honey
and Sage Baked Peaches with Honey, Pistachio and Blue Cheese
Red
Mountain Spa, St. George Utah
What
better way to incorporate the wonderful honey and peaches from the
farmers market? This particular recipe comes from Red Mountain Spa
in Utah. I have been to this particular spa and found the food to be
amazingly good and healthy.
2
T Canola Oil
2
Lbs. ripe peaches, peeled, sliced
1/3
Cup honey
1
Bunch of sage, tied in a cheesecloth sachet
½
Cup Pistachios, Toasted and ground
4
Oz. Blue cheese crumbled
Sage
flowers for garnish
Directions:
1.
Heat the canola oil and sage and sauté peaches to warm through.
2.
Add honey and stir to coat the peaches, being careful no to break up
the fruit.
3.
Transfer the pan to the oven and oven roast the peaches, covered for
12-15 minutes.
4.
Remove the warm peaches to a serving platter, discarding the sage.
5.
Arrange and distribute the blue cheese over the peaches, leaving some
fruit showing.
6.
Run under the broiler briefly to melt the cheese.
7.
Sprinkle with ground pistachios.
8.
Garnish with sage flowers or leaves.
Serves
6.
Butternut
Squash Soup with Caramelized Onions and Apples
Rancho
La Puerta, Baja Mexico
This
butternut squash soup comes from Rancho La Puerta, a resort and spa
in Baja Mexico, near Mount Kuchumaa, which is considered a sacred
place. The spa is famous for its fresh produce and assortment of
natural foods. Right now, squash is in season and available at many
farmers markets across the country. This butternut squash soup is
perfect for cool autumn days.
Soup
Base:
1
rib of celery, chopped
1
carrot, peeled and chopped
1-teaspoon
olive oil
4
cups butternut squash, peeled and seeded
3
cloves garlic, minced
1
T fresh oregano, chopped
1
quart vegetable stock or water, more maybe needed
Salt
and pepper to taste
Garnish:
1/2-teaspoon
olive oil
1
onion, large dice
1
Granny Smith apple, peeled and cored
1-T
curry powder
2-T
non-fat yogurt
6
sprigs fresh dill, washed
In
a soup pot, sauté the onion, celery and carrot in the oil over
medium heat until the onion is golden, about 5 to 6 minutes. Add the
squash and garlic cooking 5 minutes, stirring. Add the oregano and
stock and simmer about 15 minutes or until the veggies are soft.
While
the soup base is cooking, sauté at medium-high heat 1/2 teaspoon of
olive oil and diced onions. Cut the apple into a large
dice and when the onions are golden, add to the pan, sautéing 2 to 3
minutes. Add the curry powder and cook 1 minute. Remove from the
heat, add the dill and set aside.
Place
all the soup base -- cooked veggies (except the curried onions and
apple mix) and liquid -- from your pot in a blender or food processor
and blend until smooth and silky. More chicken stock may be needed to
adjust consistency to your liking. You may also use an
immersion blender so that no transfer between pots is necessary.
Return
the pureed soup base to the soup pot and add the curried onion and
apple. Simmer for 2 minutes. Season to taste and adjust consistency.
Serve hot or, on warm days, chilled. Garnish with a dollop of
yogurt and a sprig of fresh dill, chives, or herbs of your choice.
Makes
6 cups. Serving size is 1 cup:
Fresh
Fruit Smoothie
Epicurious | August 2006
Cal-a-Vie
Living: Gourmet Spa Cuisine
This
fresh fruit smoothie recipe comes from Cal-a-Vie spa in California.
I found it on the Epicurious website which has spa menus from around
the world. It is a great resource for local, farm to table spa
cuisine.
Yield:
Makes 6 (1/2-cup) servings
8
ounces frozen blueberries
8
ounces orange juice
1-cup
fresh pineapple, sliced, plus additional wedges for garnish
2
whole strawberries, plus additional berries for garnish
1-teaspoon
flax seed oil
1
scoop vanilla protein powder*
2
tablespoons Splenda or 2 tablespoons regular sugar.
Place
all ingredients in blender at high speed for 1 minute. Add additional
orange juice if smoothie is too thick. If the mixture is too thin,
add more frozen blueberries. Pour into chilled glasses, garnish with
half strawberry and pineapple wedge.
*Any
kind of protein powder can be used for this smoothie. Some brands
recommended by Cal-a-Vie are Jay Robb Whey Protein, Biochem Sports
Whey Protein, and Solgar Whey to Go Protein Powder.
Chef's
notes:
- If you would like to avoid sugar substitutes, you can use 2
tablespoons of regular sugar rather than Splenda.
- Using frozen blueberries rather than ice make this smoothie thick
without diluting its flavor.
Reprinted
with permission from Cal-a-Vie Living: Gourmet Spa Cuisine. © March
2007 Cal-a-Vie, the Spa Havens
