Farmer’s Market Cooking Classes

 

 

 

 

 

 

 

 

 

 

 

Want some fresh ideas on how to prepare local seasonal produce, found at our Walla Walla Farmer’s Market? Come join us for a hands-on cooking class, right across the street from the market!

The class will begin with a brief tour of the market, where we will meet one of our local farmers and pick up that week’s produce. We will then cross the street to Someone’s in the Kitchen, where we will prepare a variety of dishes featuring what’s in season that week.

Classes begin Saturday, July 30^th, and run every other Saturday until the market closes for the season.

Time: 9am- noon

Where: Meet in front of Someone’s in the Kitchen (132 West Rose Street, Walla Walla)

Cost: $30 per person

Featured Produce:

July 30: zucchini, cabbage, greens, rhubarb

August 13: cucumbers, green beans, fresh herbs, raspberries

featuring Welcome Table Farm

August 27: corn, tomatoes, peppers, peaches

September 10: eggplant, cauliflower, plums

September 24: tomatillos, radish, carrots, blackberries

October 8: leeks, potatoes, beets, melon

featuring West End Farm

October 22: winter squash, winter walla walla sweets, spinach, apples

Sign up by email, telephone, or stopping by The Green Spoon!

13 E Main St, Walla Walla, WA.

(509) 240-6388

sitkwallawalla@mac.com

Tips for getting dinner on the table during the week

• Have a stocked pantry:

-Canned tomatoes

-Assorted canned beans

-Canned salmon/tuna

-Various sizes/shapes of pasta

-Jars of ready-made sauces (like Trader Joe’s Spinach Punjab, Masala, enchilada)

-Dry whole grains (brown rice, quinoa, whole wheat couscous)

-Broth (Chicken, Beef, or Vegetable)

• Stock freezer with frozen vegetables/meat

• Plan ahead. Plan the week’s menu on Sunday night or Monday morning.

• Post a menu of the week on the fridge.

• Thaw meat in morning/night before.

• Check previous post “Easy weeknight family meals” for great recipe ideas.
  

Easy weeknight family meals

• Roast a chicken early in the week for chicken leftovers to use all week (in noodle soup, quesadillas, enchiladas, salad, fajitas, or casserole)

-Pasta with tuna red sauce (sauce made with oil-packed quality tuna, canned diced tomato, herbs (think basil, chili flakes, parsley, oregano)

-Turkey Meatloaf with quick buttermilk mashed potatoes (boil potato cubes in water, drain, add buttermilk and mash)

-Tomato meatball pasta bake (boil pasta al dente, add canned tomatoes, frozen meatballs, basil, oregano, sprinkle with grated cheese, cover and bake for 45 minutes or until hot)

-Salmon cakes with quinoa (mix canned salmon with one egg, breadcrumbs, salt/pepper, and herbs (dill, parsley, etc). Form into patties and fry in a little oil until crispy brown. Cook quinoa following instructions on box. Only takes 15 minutes!)

-Sweet potato oven fries (slice into fingers, toss with olive oil, salt and pepper, and bake on cookie sheet at 400 for 30 minutes.)

-Braised white fish with tomato and onion (braise fresh fish with a can of tomatoes and a sliced onion, adding vegetables if desired. Fennel, zucchini, peppers, capers, or olives are great!)

-Sopa (small noodles, diced tomato, broth, vegetable, optional: meat)

-Baked chicken teriyaki with rice and simple stir-fry (sauce: ½ cup soy sauce, ½ cup brown sugar, 1 Tablespoon both fresh ginger and garlic. Cover chicken pieces with sauce and bake. For stir-fry: sauté frozen bagged stir-fry mix with soy sauce, sesame oil, ginger, garlic)

-Crockpot soup/stews (pull out that old pot and search for recipes online. The possibilities are endless! Start it in the morning and have dinner ready when you get home!)

-Casseroles (Our moms and grandmas had something! Great and easy way to get dinner on the table. Toss some grain, protein, vegetable and sauce together in a pan and bake. Check online for ideas)

-Chicken/fish with TJ’s sauce (sauté chicken/fish with on of the various jarred sauces, cooking some rice or quinoa while it heats.)

-Easy layered enchiladas (Layer tortillas with cheese and/or meat, and sauce, topping off with cheese. The canned enchilada sauce comes in handy here.)

-Braised chicken breast with mushrooms and easy baked polenta (braise chicken with mushroom, white wine and 1 cup of broth. For polenta: combine ¾ cup course cornmeal with 3 cups water in covered dish. Bake 30 minutes. Add splash of milk, salt/pepper, parmesan cheese and enjoy!)

-Tortellini pasta salad (add vegetables and some vinaigrette to cooked tortellini)

-Soba noodles with peanut sauce and spinach (sauce: can coconut milk, ½ cup peanut butter, ¼ cup soy sauce. Boil noodles, add warmed sauce and fresh spinach.)

Fall Detox Diet

Now offering Fall Detoxification Diet!

Approved by licensed naturopath and written by nutritionist.

Why Detox?

We live in a toxic world.  The air we breathe is polluted, our water is processed with chemicals, and many things in our personal environment expose us to more toxins, not to mention the chemicals and additives in the foods we eat!

The body might be able to handle all this if we all ate nothing but healthy food, drank pure water, got  enough exercise, were emotionally stable and took supplements while avoiding second-hand smoke and rarely indulged in caffeine or alcohol. But most of us are not perfect all the time and could benefit from a cleansing detox.

Our bodies need a break from all this and detoxifying gives it that chance to activate it’s natural healing ability.

What is a detox diet?

For one to two weeks the person follows a special diet to support detoxification by increasing elimination from the body, cleansing the colon, enhancing circulation to clear toxic substances, eliminating foods from the diet that require detoxification or are allergenic, and providing nutrients to support and protect the liver, the main organ involved in detoxification.

No dairy, meat, eggs, sugar, white flour products, processed foods, alcohol, caffeine, and chocolate.  Those who suspect a wheat allergy can also avoid wheat.

The person will focus on foods in their most natural state and free from any added chemicals such as pesticides and additives.  Fresh clean filtered water and a detoxifying tea will replace all other drinks and an immune-boosting supplement will be taken (such as Emergen-C) to support the body’s healing.

Service:

After an initial consultation, we will set up a plan that suits your needs and preferences.  I will put together a menu specifically to fit your tastes and prepare it in your home, leaving you with a weeks worth of meals (entree and side) and snacks.  Clear instructions will accompany your food and diet plan.

Meals for one week, for one person: $400 plus cost of groceries

Meals for one week, for two people: $500 plus cost of groceries

Sample menu:

Breakfasts-

fresh fruit smoothie

oat bran muffin

Lunches-

thai butternut squash soup

quinoa spinach and carrot salad

chickpea salad with tomato and cucumber

Black bean and whole wheat couscous salad

Spicy cucumber salad

Corn and pepper salad

Dinners-

potato-broccoli soup

Soba with peanut sauce and spinach

roasted fall vegetable curry over coconut rice

white bean and portobello mushroom ragout

Desserts-

coconut tapioca pudding with mango

pecan date balls

honey roasted pears

Snacks-

brown rice cake with nut butter

fresh organic fruit

tamari roasted nuts

Contact Fresh Meals today to get a clean start!

What folks are saying:

“My headaches, bloating, and other annoying bodily ailments disappeared after the fifth day on the program.”

“Super easy to follow!”

“Delicious food!”

“No mess, no hassle”

Welcome!

Welcome to the new location of Fresh Meals!  Excuse the dust while it is under construction.   I will be updating daily so check back to see what’s new!