Fun & Food at the Chattanooga Market

I can't think of a better way to spend a balmy, Sunday afternoon than to enjoy the fine folks and products at an open-air Farmer's Market.  My sister, Kelly, and I strolled through the Chattanooga Market this afternoon to see what local farmers and food artisans produced this past week.  As we approached the 1st Tennessee Pavilion, the air was heavy with the most heavenly scent that quickened my step as I began sniffing out the source like some hound dog!  (Not one of my prouder moments, but there you go!)  The buttery sweet odor was coming from a large, old-fashioned kettle, where the friendly purveyor was popping kettle corn for a salivating crowd.  Fortunately, Kelly was able to drag me past the kettle corn to view the real treasures!

We were delighted to have lots of veggies and fruits from which to choose, along with sustainably-raised meats & eggs, bakery goods and prepared delicacies. Even this late in the year, there were many varieties of heirloom tomatoes and bell peppers.  The freshly-plucked radishes looked like a bouquet of brightly colored flowers, which I can never resist.  Golden Delicious and Pink Lady were among the apple varieties offered.  I was disappointed to miss the oyster mushrooms, which sold out early in the day.  However, I managed to score a dozen free-range eggs that I plan to use for a simple omelet supper on one of our busy nights.  For a taste of the bounty, see the pics below.  Enjoy!

 If you want to get the best food products and support local farming and other food-producing families, check out the local farmer's markets in your area. With live music, tasty local fare, artists and crafts people, the Chattanooga Market is a fun weekly outing for your whole family!  http://www.chattanoogamarket.org/



Gorgeous Heirloom Tomatoes



These colorful radishes are mine, mine, mine!

Lots of fresh-baked goodies to sample courtesy of Bluff View Art District.

Red Delicious Apples

The hand isn't real... or at least it wasn't attached to a body!

Prepared Jams, Relishes, Salsas, etc.

Omelets for this week.

Pink Heirloom Tomatoes

Hydroponic Greens

Fig Tree... still kicking myself for not buying it.

Happy Halloween!

Let's Get Cooking!

I love autumn or "the fall of the year" as my adorable brother-in-law likes to say!  In Chattanooga, we still have some of the yummy late summer produce available and a plethora of fall choices.  It's a great time to begin our culinary journey because if you're like me, you've never tasted some of the fall vegetables listed below.  Sunchoke anyone???  I am feeling courageous and ready to boldly go forth in search of strange new vegetables...

But not tonight!  This evening's dinner recipe is fairly tame though delightfully tasty and easy.  For those of you with the joyful duty of feeding picky eaters, I didn't get too much complaining from my crew of meat-and-potato fans.  (The operative phrase here is "too much").  It takes a while to re-educate the palate and in the meantime you may experience unexpected cravings for boxed macaroni and cheese or another packaged comfort food.  Overcome those primal urges by rolling up your sleeves, sharpening your knives and taking out your frustrations on an innocent squash.  (Chopping is therapeutic, I promise!)  Let me know how you fared and if you enjoyed this simple vegetable stew as much as I did! 

Turkish Vegetable Stew with Israeli Couscous

Adapted from WeightWatchers.com

Ingredients:

• 1 cup Israeli couscous or regular couscous (I used whole-grain Israeli couscous)
• 1 TB olive oil, divided
• 1 medium eggplant, cut into 1-inch cubes
• 2 medium zucchini or crook-neck squash, cut in half lengthwise and sliced into 1/2-inch thick slices
• 1 medium bell pepper (yellow or red adds color)
• 2 cloves garlic, minced or pressed
• 15 oz can garbanzo beans (chickpeas), drained and rinsed
• 14 1/2 oz can diced tomatoes in juices
• 1/2 cup water
• 1 ts cumin
• 1 ts salt (or a lot more if you're like me)
• 1/2 ts black pepper (I prefer white pepper for cooking and finishing with fresh-ground black)
• 1/2 cup green onions/ scallions, sliced (incl. white and green parts)
• 1/3 fresh dill
• 1/2 cup of crumbled feta cheese (I use the reduced-fat variety)

Instructions:

To make couscous, bring 1 3/4 cups water to boil in a medium saucepan; add couscous.  Reduce heat to low, cover and simmer until couscous is tender and liquid is absorbed; about 12 minutes.  Remove from heat and stir in 1 teaspoon of oil.  (If using packaged couscous, follow box directions).

Meanwhile, heat remaining 2 teaspoons of oil in a large nonstick skillet over medium-high heat.  Add eggplant and garlic; cook, stirring often until lightly browned, about 3 minutes.  Add zucchini and bell pepper; cook, stirring often, until veggies are crisp tender, about 5 minutes. 

Stir in garbanzo beans, tomatoes, water, cumin, salt and pepper.  Bring to a boil; reduce heat to low and simmer until veggies are just tender, about 5 minutes.  Remove from heat and stir in scallions and dill.

Serve on top of couscous and sprinkle with feta cheese.  **Delicious with pita bread warmed in foil and served with olive oil, melted butter or prepared hummus for dipping.  (Offer lots of pita...I found this is a foolproof way to sooth the savage beasts who believe veggies are not meant to be consumed by humans).  Enjoy!!!