Farmers’ Markets ~ a daily happening here…

Everyday somewhere on this island, there’s a farmers’ market. There isn’t a huge amount of local produce in the stores, because of this daily event. Straight from the farm, to us! The produce is amazing, and diverse. We go from stall to stall (or truck bumper to truck bumper) buying this and that.

After one such outing, we arrived home considering some options on what to do for dinner. One new item for us was a black radish, black and rough on the outside and pure white inside. I popped a big chunk into my mouth, ready to taste anything. What I got was a taste between a very sharp radish, and horseradish. In our bag we’d also brought home some limes, ginger and dark purple basil. The peeled radish and ginger were grated finely, and then tossed with some lime juice and avocado oil. After several minutes, the hard flavours had left, and the slaw was brightly flavoured, with earthy undertones. We added it to some cooked Calrose rice, with a big handful of sliced basil, and served it with some lime based Ponzu. Amazing!

Yet again, something new inspired us to go a step further.

Pea & Edamame Dip

IMG_7272It’s spring! Time to set aside thoughts of roasted roots, and go for the green. We sat outside after a full day of sunshine and working outside. Even though it was early April, the temperature made us so aware of summer days around the corner. I had spent a few hours, getting the porch ready, by washing winter’s dust and grime off of stored deck furniture, with the sounds of ongoing fence repairs as my soundtrack.

When the hammers had been laid down; and the deck was in its summer duds, we gathered for beer and nibbles to toast the season. Serendipitously, the day before I had made a dip I’d been working my head around for the past few weeks. Super green, it made me feel good just looking at it! Pretty much all the ingredients are green, with bright, cheerful flavours.

We ate it with plain crackers, but the next day I was told of leftovers being eaten as a side to scrambled eggs. I’m planning on trying it stirred into some pasta or risotto, as a finish.

Use good quality frozen peas & edamame, not the shrivelled up ones that might be in the bottom of your freezer. Continue reading

Zesty Salmon Cakes

Working outside, trying to wring the last few minutes of sunlight out of the day, usually means that dinner has to be an easy, quick affair.  I find that these October days when sunset seems to come earlier and earlier, are the hardest ones to get dinner on the table before 7:30.  Here’s an easy recipe that can be put together in the time it takes for rice to cook.

For this recipe, I was out of green onions, so used a shallot, and for the herb, I used some hardy Greek basil leaves, torn. Continue reading