Anza Elementary School FAST FOOD Challenge

Last week we went to the Anza Elementary School with the FAST FOOD Challenge during lunches.  Students that had FAST FOOD (ex: apples, oranges, celery etc.) in their lunch and ate them of course became FAST FOOD Challengers and entered to win Dodger Game Tickets!

Today we returned for their end of year assembly to award the winners!

What a great event and great way to send the message of healthy food choices!

Here are the winners!

Much Thanks to Mrs Nitsos!!!

The FAST FOOD Challenge Debut!

The FAST FOOD ChallengeTM Debuted at the Hawthorne Health Fair & 5K.  I'm still counting the raffle tickets but I'm over 385 and estimate another 100 maybe.  Is that unbelievable or what?  So cool.  We'll be announcing and awarding the Raffle winners of the DODGER Game Tickets this Saturday!!! Come out to the Hawthorne Del Aire Farmers Market home of the Original Fast Food and play with food - yep come out on Saturday and hit the FAST FOOD target with an orange and enter to win 4 Tickets to a DODGER GAME! Awesome!!!

Go Grill Go!!

	Go Grilling  Vegetables and Fruit   Grilling gives fruits and veggies a smoky-sweet flavor, and it's amazingly easy. Here's what you need to know to master the technique. Watch the video
Ingredients	Vegetable oil Vegetables or fruit to be grilled Salt and pepper
Equipment	Metal grill brush Soft cloth for oiling grill grates Nonstick grill foil (per recipe) Hot pads Long barbecue fork & tongs Slotted spatula Basting brush Cutting board Knife Kitchen fork Prep & serving platters
Step-by-Step	1. Mise en Place Preheat grill on HIGH 10 min (if using charcoal grill, HIGH is barely gray coals with ash). Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil. A faint smoke indicates grill is ready. To prevent flare-ups, make sure oil doesn’t drip into flames. Cut produce into roughly equal pieces. (Blanch slow-cooking veggies, such as artichokes, to shorten grilling time.) Drizzle produce to lightly coat with basting oil. Adjust heat (MEDIUM or LOW usually best). 2. Sear Sear skin on all sides. 3. Cook Grill, turning every 1-2 min, using tongs to keep produce intact. Check doneness by piercing with paring knife — knife should enter easily with no resistance. 4. Finish Transfer to clean platter. Look for lightly browned (not charred), tender produce with grill marks. Season.

Use this chart as a general guide for preparing and grilling times.
The easiest way to tell if vegetables or fruits are cooked is to pierce them with a kitchen knife or fork. If the utensil goes in easliy, the items are done.

	Preparation	Grilling Time
Artichokes	Trim tough outer petals, halve lengthwise; blanch until tender	8 to 10 min.
Asparagus	Trim tough end	6 to 8 min.
Corn	Soak ears in water 20 to 30 min (leave in husks)	30 to 40 min.
Eggplant	Slice 3/4 inch thick	8 to 10 min.
Fennel (Anise)	Remove leaves; cut bulb into quarters	10 to 12 min.
Leeks	Halve lengthwise; rinse well	10 to 12 min.
Garlic	Wrap whole bulb in foil; place over indirect heat	30 to 40 min.
Mushrooms	Leave whole	6 to 8 min.
Onions	Peel; cut n halves or quarters; skewer	15 to 20 min.
Peppers	Cut in halves or quarters; remove seeds	10 to 12 min.
Potatoes (white, yams)	Slive 1/2 inch thick	15 to 20 min.
Squash, summer	Halve lengthwise or slice 1 inch and skewer	8 to 10 min.
Tomatoes	Skewer quarters and cherry tomatoes; halve plum tomatoes lengthwise	3 to 5 min.

Scent to Heal back from Belize

Reflexologist Hope and family were in Belize last week.  Be assured she's back Saturday.  Sounds like time stood still for the week they were gone and they're slowly getting back into the So Cal grove.  Hope described the weather as summer in Washington DC. One word ....HUMIDITY! Apparently it was raining on and off throughout the day.

The background in this picture is actually the water. It was clear like glass and like swimming in an exotic aquarium. Can you imagine being 4 ft away from a baby sting ray that was swimming almost on the sand where you could almost pet it. They saw dolphins, crabs, coral, exotic fish, shark, and more. Sting rays were like squirrels in DC, everywhere.   We both grew up in the DC metro area so summer in DC and squirrels are descriptive s that we understand!

Hope couldn't stay away from us and found her way to the Farmers Market in Belize. First thing I noticed was the banana's which are a rare site locally.  I can't wait to hear what the fruit standouts were at the market. Assuring to know I'm not the only one that seeks out the local markets.  I like what I saw here and for the record I want that bike with the cart in front. Can't you see me sporting that up Artesia?  I totally can!

Welcome home Hope!!!  You were missed.

Caesars Blackberry Cobbler & Farm Visit

Caesars Blackberry Cobbler

There's a special place in my heart for our grower Caesar. Caesar's potted plants for landscaping to herbs and beef stake tomatoes are hearty and strong just like him. Awww. I know I told you I have a soft spot for this man. 

This visit is way overdue as he's right here in Los Angeles County. My gosh I've been all over the state and as far as Charleston SC visiting Farmers and Farmers Market.  So...Monday I went to his facility and I was amazed.  

He's been holding back ... tisk tisk tisk he won't be doing that.  He's got blackberry plants, yep blackberries and I totally scored and made the following Cobbler. 

In addition to the berries, he has Guava, Avocado, strawberries, herbs, tomato, & something new that he's going through the process of certifying his White Peaches!  So much more which you'll see on Saturday at Market.

Let him know you saw it here.  He'll be embarrassed, but in a nice way...I hope. 

See below the recipe for more pics from the visit!

Blackberry Cobbler

Served this delicious cobbler warm from the oven with homemade
vanilla ice cream. What a hit it was at our Memorial Day cookout.

Prep Time 15 min

Cook Time 30

Total Time 45

Ingredients:

• 4 cups fresh blackberries, about 20 to 24 ounces
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 3/4 cup water
• 1/2 teaspoon cinnamon
• 1 tablespoon melted butter
• 1 1/3 cups flour
• 1 1/2 teaspoons baking powder
• 1/4 cup granulated sugar
• dash salt
• 1/2 teaspoon cinnamon
• 1/2 cup milk
• 4 tablespoons melted butter

Preparation:

Grease an 8-inch square baking dish or similar 2-quart baking dish. Heat oven to 400° F. Pick over and rinse blackberries.
In a saucepan, combine the 3/4 cup sugar and the cornstarch, stirring to blend. Add the water and stir to blend. Bring the mixture to a boil over medium heat. Continue cooking, stirring constantly, until thickened and bubbly. Remove from heat and stir in the blackberries. Spoon berries into the prepared baking dish. Sprinkle the berry mixture with 1/2 teaspoon of cinnamon and drizzle with 1 tablespoon of melted butter.
In a mixing bowl, combine the flour, baking powder, 1/4 cup sugar, salt, and 1/2 teaspoon of cinnamon. Stir in the milk and 4 tablespoons of melted butter until all ingredients are moistened. Do not over mix. With a tablespoon, spoon the batter over the berry mixture then gently pat to spread the batter over the berries. The batter doesn't have to cover completely. Bake for 25 minutes, or until the topping is nicely browned and the berry mixture is bubbly.

NEW - The Olive Press

We're very pleased to announce the addition of The Olive Press to our Saturday Farmers Market.  They are incredibly helpful and knowledgeable about Olive Oil.  Here are a few frequently asked questions that I found extremely interesting!

What is Extra Virgin Olive Oil?

Extra virgin olive oil is the oil extracted from fresh olives using a mechanical process without the use of excessive heat or any form of additives or solvents. It also must pass chemical tests, including a maximum acidity, in terms of oleic free fatty acid, not more than 0.5 %. In addition, it must be judged defect-free with some olive fruitiness, determined through a blind sensory evaluation by a trained tasting panel.

What is the difference between early and late harvest oils?

They are simply different styles of olive oil. As their name suggests, early harvest oils are made from olives picked earlier in the season. As they are made from greener olives, early harvest styles are usually more grassy/herbaceous in aroma and flavor and have higher levels of bitterness and pungency. Late harvest styles are usually milder oils and display riper fruit flavors. Due to their different taste properties the two styles of oil are used in different ways in the kitchen.

How many pounds of olives would be found on an average tree approximately?

This varies but approximately 50-200 pounds are produced from the average mature olive tree. How many gallons of olive oil could be made from an average mature tree? Approximately ½ to 4 gallons of oil per tree OR on average you can expect @ 30-35 gals. per ton of olives, depending on time of harvest / ripeness. There are so many extra virgin olive oils to choose from.

What do I look for?

First and foremost, consider purchasing an extra virgin olive oil that is useful for the culinary purposes you have in mind. Extra virgin olive oils can be intensely flavored and can also be strongly bitter and pungent. Many 'early harvest' styles fit in this category. Others can be very fruity with only hints of bitterness and pepper, while 'late harvest' styles are typically mild with very ripe fruity flavors. As a general rule, oils with a strong flavor suit strongly flavored dishes, and mild oils are used in dishes which are delicately flavored. Check The Olive Press list of EVOO’s, it provides descriptions that emphasize oil style, so it should be of help when making your purchase decision.

Where is the best place to store extra virgin olive oil?

A general principle applies here. Both light and heat are the enemies of olive oil. As such, olive oils should be stored in a cool dark place. Conversely, the worst place to store olive oil is next to the oven where they may become heated, or even worse on a window sill. Olive oils will rapidly become rancid if stored in a warm, well lit environment. Exposure to light also hastens the loss of the health giving vitamin E like compound tocopherol.

How long can I expect my extra virgin olive oil to last?

Extra virgin olive oils are best consumed young as it is at this time when their fresh olive like aromas and flavors, and the health giving polyphenols are at their peak. Unlike wine, olive oils do not get better with age, so the closer to their release date that you purchase and use them, the better. However, the higher levels of natural antioxidants and the higher proportion of monounsaturated fats generally found in extra virgin olive oil mean that they generally remain fresher longer than other edible oils. Mild styles of oil contain lower levels of polyphenols so they tend to have shorter shelf lives. However as a guide, provided they are stored properly, the majority of current season extra virgin olive oils will retain good flavor, aroma and freshness for at least 12 months.

EAT YOUR FRUIT & VEGETABLES - Hawthorne Senior Center

EAT YOUR FRUIT & VEGETABLES in not a threat it's a promise.  At the Hawthorne Del Aire Certified Farmers Market we have a triple threat of fruits, vegetables & protein (eggs & chicken). We are the Fast Food Farmers Market - Home of the Original Fast Food!



Flavor & Creativity - EAT YOUR VEGETABLES never sounded so good. Nothing dull and boring found at this farmers market Full of Flavor & Creativity! Eating brings you to your senses, It's visceral - and what I mean by that you eat with your 5 senses.  Looks, smells, feels good, sounds good, tastes good!  Food doesn't just fill you up, it makes you feel alive!


Demolicious 
Simple Tomato Sandwhich!
Strawberry Cucumber Salad
Steamed  Vegetables



What we really want from our food is good flavor.  When we cook we Cook to impress, cook to be excited or, at the very least, cook to share. 

We know from experience that seniors like their mealtimes to be interesting . . . not just the food, but the setting, the companionship and the conversation.   Appetizing meals are an important part of our lives, and vital to physical and emotional well-being.

We're Lucky to live in So Cal where share food from many cultures and living longer with many generations.  There’s something really intimate about sharing food.

Food also helps us connect to our past and the now.  What’s great about food is the nostalgia factor that ties all of us to where we’re from.  So it’s a wonderful tool  to take us back to the things that make us feel good, whole, happy and excited about life.

   

Be creative to liven up food while staying within appropriate dietary guidelines. Advocate moderation rather than denial.   

Recommendations for adding flavor to a senior’s diet without compromising good health:

• Add low-sodium, no-salt stock to a sauce to make it taste like it has been simmering all day.  Likewise, cook rice in chicken or vegetable stock rather than water, and replace cream with stock when making mashed potatoes for a flavorful, low-fat alternative.
• Fresh herbs are a no-fat addition, and readily available in grocery stores to brighten the flavor of salads, dressing and sauces.
• Purchase better cuts of meat for better flavor and less fat.  Seniors shouldn’t sacrifice quality, even if they’re on a budget.  “Never buy less than a ground sirloin because of the fat content.  Don’t buy fatty foods as opposed to lean, healthy meats to save pennies because in the end you’re not, you have to trim.  And the amount of waste balanced against lean clean meat is negligible.  A small amount of lean protein is better than a larger amount of fatty protein.”

• Stock up on fresh meats and vegetables when they’re on sale, then divide and freeze them.  “Prepared foods are not good for seniors because they can’t control the amount of salts, fats and additives.  Seniors should spend the money instead on prepared raw foods they can finish cooking, which will taste better to them as well.”

 Fast Food Farmers Market, Home of the Original Fast Food has something for everyone to cook flavorful, fun and fast meals!

I'll be speaking at the Hawthorne Senior Center about the Farmers Market May 25th 11:30am where there will be Senior Nutritional Program Coupons distributed. I'll also be handing out recipes provided by the LA County Nutritionist Program. 



What's in Season - Stone Fruit, Cherries, Strawberries, Greens, Asparagus, etc.