I hit the Minneapolis Farmer’s Market today and found a few nice things… The couple vendors I’ve been hitting this summer have been good about making some deals with me. Most of the stuff is generally $2 for the container, or 3 for $5 – that’s a LOT of food for a single person to deal with, let alone someone like me living a post-weight-loss surgery type life style. So I pick and choose, and when I ask they’re pretty good about letting me get say a half-container for a buck.
All these were local-grown; fresh garlic, sweet peas, and sweet onions, then I also got a bunch of pickle size cucumbers…
There’s about 2.5 pounds there that I got for $2. These will become a batch sugar-free sweet pickles. Assuming they turn out, I’ll post more bout it over on my formerfatdudes.com site. See… I used to maintain a strictly recipe blog site, but … well… I can’t keep up with this many sites right now, and since my cooking is mostly revolving around weight-loss surgery friendly stuff, I’m likely going to post most of that stuff on the FFD site. But there are things from the old food site that aren’t so WLS friendly that I still want to share, so they’ll make they’re way over here. Eventually.
The veges in the pickles (cukes, onion and garlic) are all from the farmer’s market today. Oh, I also got half-dozen bananas (obviously they weren’t local grown) for $2 as well. I’ve peeled them, cut them in chunks and they’re going in the freezer to use for protein shakes.
Lastly, I also got some fresh beets to try… I generally have always liked beets in the can, but a whole can is really more than I need at any given time. The fresh ones, well, I “baked” a couple on the grill tonight and they turned out very nice, and are much tastier than the canned ones. Likely a ton less sodium too. Here’s what they looked like when I got them home…
Alton Brown did a show on beets, I haven’t seen it.. (or maybe I did?) but I know he even cooks up the greens. I didn’t save this this time… maybe next time. What I did do is take a couple of the beets, trimed the stems off and most the root, washed them, rubbed them with a bit of olive oil and gave a light dusting of salt.
I cooked them on the grill using indirect heat (turned the left burner on high, put them on the right side) and closed it up for about an hour. When they were done, the skins basically peeled right off and then I sliced one of them up to have with dinner. The other I sliced and stuck in the fridge for later. They are sweet… so if you are prone to dumping, be careful, but the flavor was so much better than any canned beets I’ve ever had.
I grilled some shrimp to go with the beets for dinner… was good stuff. Will definately be doing both again.
Oh yea… all the pics here today were taken with my new Palm Pre phone.
1 comment so far ↓
Looks good! Come again!
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