>Another Saturday night, and we’ve got produce!

>On Friday, Amigo and I were pleasantly surprised to find live music near downtown. We listened for a while, then went to our Funday Friday lunch, and then listened again while we waited for our bus ride home.

Saturday was more typical. Chuck and I went to the downtown farmers’ market, found an outrageously close parking place, overfilled the meter out of gratitude, and then filled up our bags and emptied our wallets to feed our family nothing but the freshest and the best.

As usual, we took the time to look over our finds. A little fun – a bag of kettle corn and a fresh Hmong egg roll – and the goodies on our list. Yes, we had a list. That’s a jar of local wildflower honey. I just used up the last of the jar I bought a year ago; it’s time to stock up.

But Daisy, where’s that big gunnysack that was in the car? I hear you asking – you’re so observant. The big sack has four dozen ears of sweet corn. Yes, four dozen ears of corn on the cob. We’ll cook some, blanch and freeze some, and we’ll have a little of summer’s bounty in soups and stews later in the year.
And next Saturday? Tunes or foods, we’ll see what else is new on Main Street.

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>Pantry Raid; it’s what’s for supper!

>The scene: suppertime.

The situation: decision-making time. What to cook?
The cast: starting in front, clockwise. Onion & green pepper, farm market style, already diced. Call it a planned-over if you wish. Diced tomato; leftover from tacos. Sweet corn, cooked, still on the cob; another leftover, farm market style. Bell peppers (also from the market) in green, yellow, and purple.
Ah, yes, in the back: Uncle Ben’s fast and natural brown rice.
Narrator: I sense a stir fry coming up. Or perhaps a dirty rice; I think I see the jar of Creole Seasoning snugging up close to the box of rice. Stay tuned; there’s a supporting cast coming up.
Supporting cast, all leftovers, with a slight farm market flavor:
Top container: a few tart cherries left over from making mixed berry jam
Bottom container: fruit cocktail, canned, left over from lunch yesterday
On the cutting board: one apple.
And behind the cast, sitting patiently and waiting for its turn, the crock pot Little Dipper.
Narrator: The supporting cast clearly alludes to the potential for a fruit mix. The Little Dipper could star in its own show, but it’ll meld the fruit flavors perfectly with a little brown sugar and cinnamon, softening the mix for a lovely fruit compote.
Narrator: The results? A successful raid! Dirty rice, fruit compote, all delicious, all in the refrigerator just waiting to be called out for their turn participating in a good Pantry Raid supper.

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>Tex Mex Chicken over Rice

>This was almost a raid – a pantry raid. The back of the chicken package suggested a Tex-Mex chicken pizza. I was all out of pizza crusts (spinach-basil pizza Wednesday night), so it became simply Tex-Mex chicken. Rice? I always have several varieties around the house. Sides? A few multi-color carrots and peas that were fresh a few days ago and needed to be eaten. Yum. I mean, oh, such a sacrifice!

Anyway, here goes. Tex Mex Chicken!
1 lb. chicken breasts
Onion and peppers, to taste (fresh if you have them!)
Corn, cooked in advance
1/2 cup salsa
olive oil
In a large skillet, cook chicken in olive oil until browned on both sides. Remove from skillet. Add a little more olive oil if needed; cook diced onion and peppers until soft. While this is cooking, dice chicken. Add corn (mine was cut off the cob, a left over, of course). Stir in salsa and chicken. Heat through, about 15 minutes – just enough time to cook up a pot of fast-cooking brown rice! Serve over rice. Optional: add chili powder or hot sauce to your own hotness scale.
Meanwhile, during this fabulous meal creation process, the steamer was cooking up a side dish of multi-colored carrots and about a cup of peas, both vegetables from the farmers’ market, of course. How will I cook when winter comes along and I no longer have the downtown market to supply me? I don’t even want to think about it. Maybe it’s time to buy that second freezer.

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>Farmers’ Market, Daisy Style

>

It’s a typical Saturday, a bit hotter than most. I hit the ground running and got going to the Downtown Farmers’ Market early, before the heat and the crowds could move in.
First step: gather and pack bags. I especially like the one on wheels. That was a find!

Second: find a parking space. Sometimes that’s difficult; see, this area is already full.

So I’ll park on this side instead, and plug the meter.
Stock up on great fresh foods, bring them home, unpack the bags.
Reach for apron —


— and finally, get to work.

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>Berry Corn Muffins

>The original comes from Food to Live By: the Earthbound Farm Organic Cookbook. It was Raspberry Corn Muffins. I had more blueberries than raspberries in the house, so I tried it. Amigo, the big eater in the house, pronounced them good and asked for more.

Berry Corn Muffins
1 1/2 cups all purpose flour
1 cup finely ground yellow cornmeal
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs (or 1/2 cup egg substitute)
1/2 cup honey
1/4 cup sugar
1 cup buttermilk
6 Tablespoons (3/4 stick) melted butter
1 half-pint (about 1 1/4 cups) fresh berries or frozen, unsweetened berries
1. Position a rack in the center of the oven. Preheat to 400 degrees F. Prepare a standard size pan for 12 muffins.
2. Place flour, cornmeal, baking powder, baking soda, salt, and cinnamon in a large bowl and whisk to combine well.
3. Place eggs, honey, sugar, buttermilk, and melted butter in a small bowl and whisk to combine well. Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Gently fold in the berries. Do not over mix. Spoon batter into prepared muffin tins.
4. Bake muffins until they are golden brown and a toothpick inserted in the center of one comes out clean, about 20 to 25 minutes.
5. Place the muffin pan on a wire rack and let cool for 10 minutes – if you can resist! They smell wonderful. Remove muffins from the pan and serve warm – with coffee, of course!
This is not a sponsored post. I received the cookbook as a Christmas gift, and I’m having all kinds of fun cooking and baking from it. The berry season is nearly over, even in our Northern zones; did you save and freeze any? Try these muffins!

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>Staying cool in the heat

>We installed central air conditioning when we bought our home many years ago. Health was one reason: Amigo had asthma when he was young, and humid heat would make him miserable. We’d cooled the tiny duplex we called home with a window unit and a series of fans. Finally having central air was a huge relief.

Air conditioning, centralized or a window unit, isn’t always necessary. Frankly, when the weather is less extreme, I’m happy to open up the house and let the breezes keep us comfortable. Our den is usually the coolest room in the house. It’s small, it has two windows across from each other, and it has a ceiling fan, too. The windows and fan keep the air moving just right, making the den couch the perfect place for a summer nap.
But I wasn’t talking about napping. I was thinking about cooling, keeping comfortable in summer’s heat.
Mother Nature Network featured 8 Ways to Stay Cool without A/C. Without going over all eight (you can follow the link yourself), I’ll choose my favorites.
Stay hydrated. Absolutely. Water, water, everywhere. Drink up, folks. I just put a pitcher of fruit punch in the refrigerator in case we need an alternative. Lemonade, iced tea, all are good.
Avoid using the oven. Right on! I’ve cooked on the grill, used the microwave, and the few times I used the oven, I did not preheat and made a point of turning it off immediately. I’m lucky to have a small kitchen, and the heat from the oven does not spread to the rest of the house. And those cookies I’ve been craving will just have to wait until tonight; it’s not worth it to heat up the oven midday.
Add to the above: avoid heat-creating appliances during the hottest part of the day. Laundry can wait until evening or get done early in the morning. Seriously. There’s not rush.
Close the curtains. Blinds, curtains, window coverings of any kind can block the sun’s heat and prevent the room from overheating in the first place. If you’re using the A/C, this simple step helps keep the cool air from reheating, overworking the air conditioning.
If you’re sweating like crazy and really, really need to air condition your living space, which is the most frugal choice: window units or central air? Leah Ingram discusses this very issue on her Suddenly Frugal blog. The simple answer: there is no simple answer. It depends on many variables. Leah explains it well; check her out.
So readers, stay cool, drink lots of liquids, and blog from the shade or an air-conditioned coffee shop. That coffee is good over ice, too. Works for me, and keeps me cool!

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>Strawberry Crunch Bars

>Have you ever looked for recipes and come up disappointed? I have. I subscribe to several food newsletters, follow foodies on Twitter, and own a variety of cookbooks. Sometimes the right recipe just doesn’t turn up.

For example, searching for strawberry recipes will inevitably turn up several that use strawberry jello mix or strawberry jam or a bag of frozen berries instead of real strawberries.

I wanted a snack bar – something homemade, not a store-bought prepackaged granola bar. Strawberries were in season, and I’d just frozen a big batch and made jam (three kinds!) when I found this. It used jam, not fresh berries, but I made it anyway – with my own strawberry jam.But as I got ready to put it in the oven (I don’t preheat until I’m ready in order to cut wasted energy), I realized I didn’t have the correct oven temperature. Back to the Internet! I pulled up the original source in case I’d missed that detail: nope. The publisher hadn’t put in the temperature. next, I went to Plurk, my favorite social network. I posted my question and within five minutes had the answer!
The bars are delicious. They’re good as dessert with a little whipped cream or good as a snack. So try it: with your own jam or Smuckers!
Strawberry Crunch Bars Daisy Style

1 cup all purpose flour

1 cup whole wheat flour
2 cups rolled oats or quick oats
1 Tablespoon wheat germ (optional)
1 ¼ cups brown sugar
2 tsp cinnamon
¼ cup melted butter
¼ – ½ cup applesauce (start with the smaller amount)
? cup strawberry jam or jelly
Combine the first four ingredients in a mixing bowl. Pour in the butter and ¼ cup applesauce, and mix until slightly wet crumbs form (adjust the consistency by adding more applesauce). Press two-thirds of the mixture into the bottom of a greased 13 x 9-inch baking pan. Spread the jelly or jam over the base and crumble the remaining mixture over the top. Bake at 350 for 20-25 minutes or until golden brown on top.
Serve warm or cold, with or without whipped cream on top or ice cream on the side. The possibilities are endless. I might try this with a different kind of jam – I wonder if orange marmalade would work? Stop laughing. I dare you.

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>Rain, rain. Or not.

>Our summer started out like a soggy mess. The rain barrels filled and overflowed, filled and overflowed some more. I started rearranging the overflow tubes so that different sections of the garden got flooded with each storm.

Last week the weather was fabulous. Not too hot, not too cool. Windows open at night for lovely sleeping weather. No rain. We’re actually using the water in the barrels! It’s the kind of weather when I can actually get out in the dirt and accomplish gardening goals.

Task one: transplant herbs. I bought a few lightweight, inexpensive pots from Fleet Farm. I moved the herbs from their long hanging pot; now they’re on the steps leading up to the deck. I felt like they needed more space to grow and they were getting too soggy. I also noticed that a few stray oregano seedlings were coming up in odd places. They must have reseeded last year, unseen by me. I’ll pick up more oregano seeds and fill in the rest; we can reserve this long, narrow pot on the rail for oregano and just say it was meant to be.

Task two: take care of the transplanted rhubarb. I moved several rhubarb plants from their home near the garage to the former abode of mint and hollyhocks. I’ve decided to wait a few years before trying hollyhocks again; mine caught a bad case of rust last year. As for mint, we still have plenty.

Task three: fence the new tomato plot! Chuck started this, but has had little or no time to finish. I’ll weed a bit, keep the tomatoes on their supports, but that’s all. You see, the neighborhood rabbits have found a home there. We chase them out, wave them off, and talk sweetly to the baby one so we don’t scare it. No, not really. But as long as these three adorable furry creatures find refuge in my tomatoes, I can’t plant carrots. Or more lettuce. Or expect the broccoli to reach maturity.

Task four: keep it all watered. That’s easy! The barrels are still very full, thanks to yet another storm over the weekend.

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>Increasing the iron: the research

>I have anemia. Yes, all the garbage my body’s thrown at me lately has drained me of iron. In my own locavore way, I’m planning to increase the amount of iron in my diet, too. It can only help.

So far, I’ve found that red meat, egg yolks, seafood, shellfish, oysters are high in iron. Some of these are also high in cholesterol, so I’ll need to balance this. Shellfish and oysters are not exactly plentiful here in the great lakes, but I can get other fish. Did you notice I left out liver? It’s high on the iron list, but it’s not going on my shopping list. Nope.

On the plant side, we have dark green, leafy vegetables (grow, spinach, grow!), dried fruit, beans, lentils, chickpeas, soybeans, and artichokes. Blackstrap molasses is another iron-rich food option. If I make grandma’s baked beans with molasses, that would be a great side dish. Red beans and rice would be good, too. I wonder if the rest of the family will eat artichokes? I like artichoke hearts in pasta dishes at the local Italian restaurant. Am I gutsy enough to cook them myself? Maybe.

The good news? Adding vitamin C in the form of orange juice, tomatoes, or berries can increase your absorption of iron-rich foods. Homemade jam with organic berries! Homegrown tomatoes! Berries from the Farmers’ Market on top of iron-enriched cereal – with orange juice on the side! I can do this.
The bad news? Coffee can actually interfere with the absorption of iron. Hm. Must think on this one. Sob.

Before I take any more action, I think I’ll take a nap. Rest is good. ZZZZZZzzzzzzz.

Much of my information came from Everyday Health’s collection of articles on iron in diets. I’ll keep working on it and discussing this with my doctor. No worries, bloggy peeps. And you know it: if I find a good recipe, I’ll post it here.

And you also know this: I’m open to suggestions. Leave me a link to a good iron-rich recipe, and I just might try it!

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>Move the spill – virtually

>As we edge into our fair country’s Independence Day celebrations, many families will be traveling. While you’re making plans and carrying them out, keep in mind the true cost of fuel.

How big is the Gulf Oil Spill now? Move it anywhere you wish, virtually. I moved it to Lake Michigan to put it in perspective.

Try it. If the size of the disaster didn’t worry you before this, it will now.

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