A Different Perspective on a Trip to the Market

Beets a farmer's market

Farmer’s markets have become a trendy place to shop but for good reason. Every Sunday the block surrounding the American Museum of Natural History is filled with shoppers looking to find the best local produce brought there by Greenmarket NYC.  The benefits to buying local food include helping the farmer, the community and the environment while also eating food that is full of flavor and nutrients.  I often describe the marketplace at Julie’s Beet as a local farmer’s market but filled with small producers from around the world.  While I frequent the Greenmarket on the UWS in New York on a monthly basis, I love to find a farmer’s market when I am travelling. It lets me see the culinary gems from that state or region and perhaps find a treasure to bring back and share with all of you.

When I go to a new farmer’s market, I first take a look around to see what the trends are in the area. This could change seasonally. For example, are there a lot of apples and pumpkins or are we looking at a lot of greens and plants?  Are there any local specialties like shellfish by the sea or a local wine? Most importantly are there any local producers of specialty food products? Some farmers markets are diverse while others are filled with a lot of similar items. 

After my initial survey, I start to look for products that might be good for Julie’s Beet.  There are requirements a product must meet to be considered for our marketplace.  The first is that they are from a small producer and not available everywhere on a large scale. Farmer’s markets are the perfect place for products like these.  I can pretty much guarantee that an item sold at a market isn’t also being sold in Whole Foods.  For a product to join our marketplace the item must also be shelf-stable.  That allows for easy shipping and gives the receiver time to enjoy the product.  That means we don’t sell things like cheeses or fresh sauces that won’t be in their prime for very long.   Part of my mission at Julie’s Beet is to share the story of the producer which is part of what makes their product unique.  I enjoy walking around and chatting with the artisans and listening to what they have to share.  The last requirement to join the marketplace is that the item must be out-of-this-world, amazingly delicious.  It is hard work tasting all of the different products but we do it to ensure that every item available is the best of the best. 

Once I have all of my ‘work’ out of the way, I take another stroll through the market and gather produce I’ll use to cook with.  I always tell my children; I will get them anything from the farmer’s market they would like to try.  I mentioned before that buying local helps support the community, and it also means the foods you are buying have travelled shorter distances and are at their peak freshness.  The result is the apple we bought on Saturday was recently picked and is super juicy and delicious.  I am always encouraging my boys to eat more fruits and vegetables, and this is a great way to introduce them.  We may also pick up a fresh baked loaf of bread or a cookie as a treat. Again, these small produced items are better for our bodies than anything we would find on the grocery store shelves wrapped in plastic.

I hope you’ve enjoyed reading about a trip to the farmers market from the perspective of a food buyer and mom.  If you are out and about and find a product at your local farmers market that you think would be great for our marketplace please let me know.

Happy Friday!

Julie

Savory Waffles with Cheese , Yes Please!

Waffles are one of those foods that everyone loves.  They are so versatile, you are sure to find a way that you love them whether that be topped with blueberries or ice cream and chocolate sauce or smoked salmon, crème fraiche and chives.  In honor of National Waffle Day tomorrow I’d like to share this amazing recipe for Zucchini Parmesan Waffles.  These waffles are the perfect way to sneak vegetables into your child’s diet but are also really delicious topped with a fried egg and served for breakfast for a grown-up. You could even use them like a pizza crust and top with Due Cellucci Tomato Sauce and mozzarella cheese and place under the broiler for a few minutes.

Happy Friday,

Julie

Zucchini Parmesan Waffles

Makes 4-6 waffles(depending on the size of your waffle iron)

Ingredients

2 cups shredded zucchini

1 egg

¼ cup whole milk

½ cup grated Parmesan Cheese, plus more for garnish

½ cup All-Purpose Flour

Non stick cooking spray

Salt & Pepper to taste

Method

-Place zucchini in a colander and spring with ¼ teaspoon salt.  Let site for 20 – 30 minutes and then rinse well with cold water.  Press out as much of the water as possible and blot dry on paper towels.

-Preheat the waffle iron to medium setting and have your oven on at its lowest setting.

-In a large bowl, mix together the egg, milk and 1/2 cup of the Parmesan Cheese.  Gradually add the flour to the wet ingredients and season with salt and pepper. Then add the zucchini and toss until well-combined.

-Spray the waffle iron with non-stick cooking spray.  Place rounded tablespoons of the batter onto the waffle iron, leaving room for the batter to spread when the machine is closed.  Close the waffle iron and cook for 3-5 minutes or until golden brown.  Place the waffles in the oven to stay warm while you continue to cook the remaining batter.

-Sprinkle with more Parmesan Cheese before serving.

Do Your Kids Eat Veggies?

Everyone says kids are picky eaters and sometimes that is true.  Since my children were born, all three of them, I have put a lot of time and effort into introducing them to healthy foods and preparing them healthy meals. From breast milk to home-made purees, I started them early.  They all liked their vegetables, some fruits and for the most maintained a healthy diet.  Sometime about 2 years ago that slowly started falling apart, especially for my oldest son.  He now doesn’t eat any fruits or vegetables.  When he turned five he made the bold statement that he would start eating vegetables but I’m still waiting for that to happen.  My middle son, who is 3, is the best eater of the bunch. He loves fruit, specifically berries, and will eat greens like kale and spinach(not always but sometimes). My little one who is 1 ½, has started in the right direction and I’m really trying to hang on.  He does get macaroni and cheese and chicken fingers with French fries but he also eats yogurt, nuts, applesauce and a variety of other healthy items.

As a parent, and a chef, it disturbs me that my children don’t want to eat everything in sight. Also, that they don’t appreciate the effort I put in to prepare their meals but that could be a whole other issue.  I’ve turned to the internet many times for tricks to get my kids to like a variety of foods and most say exposure is key.  All of my boys like to cook with me, so they are exposed to everything from spinning kale in the salad spinner to making banana chocolate chip muffins and everything in between.  Because we cook together, it isn’t so easy for me to ‘hide’ fruits and vegetables in their food.  In an effort to get out of our weekly cycle of meals, I’ve turned to the internet again for suggestions.  Here are some good ones I found.  Follow our Pinterest Board, Kid’s Meals, where I will add more tips and recipes as I find them.

Choices: Kids love being in charge so instead of saying we’re having carrots with dinner tonight, offer a choice…  “Would you like carrots or cucumbers with your dinner tonight?” By being ‘the boss’ of what they eat, mealtime is more likely to be successful.

Serve a family meal: It is really nice when a family can sit down and eat together and even nicer when you all eat the same meal.  Kids look at their grown-ups for cues so if you are enjoying something sitting next to your child, there is a  higher probability they will try it and like it too.

Reward ‘good’ Eating:  My grandmother used to say “There is no such thing as I don’t like” and if we complained we would get more of whatever we didn’t like.  We got smart and started complaining about dessert.  She didn’t fall for that one but it is true that kids like sweets and treats.  Offer dessert for finishing dinner or even tasting their vegetables.  You’ll be surprised how motivated a child gets over a small treat like a chocolate chip or a mini marshmallow.

Do Your Best:  Don’t get frustrated if a meal doesn’t go as planned. Kids are unpredictable at best so what gets eaten one night might get turned down another.  Keep trying and something will stick.

If you have any other tricks that work for you please let me know. I’m all ears when it comes to getting kids to eat something that isn’t sugar coated or fried! On that note, have a great Cinco di Mayo this weekend!

Happy Friday,

Julie