Farmers Market Finds: Heirloom Cherry Tomatoes

I’ve been to the grocery store at least four times this past week. I know, it sounds ridiculous right? It wasn’t because I hadn’t planned properly or was cooking up a storm each night. I started a new job as the nutrition and culinary instructor for Mission High School’s summer school program. I am teaching a total of 150 students each week basic nutrition and cooking skills. It really is a great program to introduce these students to concepts delicious yet healthy foods. Last week, the students made kale and goat cheese frittatas and strawberry protein smoothies. I have to admit, I got a little ambitious introducing kale and goat cheese to the students at once on the first day of class. Most of them did not know what kale was and some of them were really grossed out by the fact that goat cheese comes from goats. Lesson learned.

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This week, I am going to teach them the importance of reading labels and choosing foods with as few ingredients as possible. Instead of using canned or bottled pasta sauce, they can make their own sauces and pestos from scratch using local, fresh ingredients. I bought cherry tomatoes and the ingredients to make basil pesto from the farmers market today. I will try to Instagram how everything turns out tomorrow during break or after class.

20130609-161311.jpgMy trunk full of tomatoes and ingredients for Monday’s meal.

Even though its been super windy and miserably gray in San Francisco, the farmers market is full of bright colors. I love to get a bag of mixed salad greens from Happy Boy Farms, because they always top the bag with edible flowers. Edible flowers also contain antioxidant properties.

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Farmer’s Market Find: Rose Germanium and Hot Chocolate

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I really had no desire to get out of bed early on Saturday morning. It was raining, cold, and dark. Though, I really wanted to get Recchiuti’s hot chocolate, farm fresh eggs, and a few other things that I would need for a holiday brunch potluck.  I am so glad I went to the Ferry Plaza Market because:

A little mistletoe action by the doorway to get the party started.

I have a good Aloe Vera story, but will save it for later. I was surprised to see it being sold at the Farmer's Market. It's grown locally but is native to dry, warm weather.

I bought this beautiful Acme bread to complete a cheese platter.

Rose Germanium. It's really special and good for tea and baths.-Eatwell Farms

Inside the Ferry Building

Pineapple Mint and Edible Flowers, a sweet holiday gift from Heirloom Organics.

Cinnamon Hot Chocolate Recipe

Ingredients Serves 2.
1/4 cup water
2 cinnamon sticks
2 cups whole, organic milk
2 teaspoon Madagascar vanilla
8 ounces semi-sweet cacao chocolate*, chopped
1 teaspoon salt

Directions:

1. Add water and cinnamon sticks to a stainless steel pot and place over medium heat. Once the cinnamon sticks open up, add the milk and vanilla.
2. When milk mixture is hot, add the chopped chocolate and salt. Stir constantly with a whisk or blend with an immersion blender until the chocolate is incorporated with the milk.
3. When mixture is starting to simmer, take off heat and serve.

*For the best results, use fairly traded, minimally processed chocolate. Otherwise, it’s not worth it.

Happy Holidays!

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