Saturday, August 31, 2013

FARMER'S MARKET - A photo essay by Jack A. Atkinson + KALE & ONIONS with QUINOA

The Joy of a Farmer's Market
A Photo Essay by Jack A. Atkinson

Summer of 2013 is coming to an end and we have enjoyed our weekly visits to buy fresh produce from the growers responsible for the quality. Before September starts here are a few photos of the beautiful produce and products at a local farmers market. 


For now, enjoy the last, warm days of Summer and consider buying from your local farmer's market. (All photography for this Farmer's Market photo essay is © Copyright Jack A. Atkinson. See last year's photo essay on the same subject: ARTSnFOOD August 20, 2012 issue.)

Sauteed Kale with Garlic and Onions and a side of Quinoa with cheese.

1 bunch of organic Lacinato Kale "small leaf kale" with large stems removed

1/2 large white onion, sliced
2 cloves of garlic, chopped
1 tbs olive oil + 1 tsp
1 tbs apple cider vinegar
salt & pepper to taste
seasoned cast iron skillet


1 cup of quinoa
2 cups water
English cheddar cheese cut into small cubes

Wash and remove stems of Kale, chop or tear into 1" bite sized pieces.
Brown onions and garlic then add kale to the skillet.
Cook until tender, add apple cider vinegar and salt / pepper to taste.

Serve warm.

Quinoa -
Now that you know how to say this super-healthy seed from South America, preparing it can still be tricky.
SO keep THESE things in mind:

The first mistake people make is thinking that quinoa is a grain. It’s actually the seed of a grain-like crop closely related to beets.

You must rinse it well! There is a bitter coating on the tiny seed that needs to be rinsed away and if you don’t do it, it’s going to taste wrong. Use a fine-mesh strainer, the seeds are tiny!

Quinoa can get mushy ! 

Combine 1 cup quinoa with 2 cups water in a medium saucepan and bring to a boil. 

Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes.

Quinoa holds lots of water, so you have to make certain you drain it thoroughly (fine-mesh strainer again) after it’s cooked, otherwise it will be watery.

Return the quinoa to the pot after you drain it and fold-in the cheese. COVER and let sit for 15 minutes. Fluff and serve!

Until later,

ARTSnFOOD, an online publication dedicated to "The Pursuit of Happiness, the Arts aNd Food."™ All rights reserved. Concept, Original Art, Text & Photographs are © Copyright 2013 Jack A. Atkinson under all International intellectual property and copyright laws. All gallery, museum, fair or festival photographs were taken with permission. Images © individual artists, fabricators, respective owners or assignees.

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