Fresh and Fabulous

It's no secret that I love food.
It's also no secret that I love a good deal.
Which is why I am so excited that I have discovered Hollygrove Market.  I've shopped at Farmers Markets before, but I have never had such a pleasant experience.

Hollygrove Market

Hollygrove Market is part of a growing trend of dispersing local food.  Hollygrove provides a consistent opportunity for small and medium sized farmers to sell their products at a fair price.

Hollygrove also provides an opportunity for local artisans to sell their products; the Pie Guy, Louisiana Seafood, and candle makers are often seen on Saturday mornings.

One of the hardest problems with cooking healthy, fresh, and local foods is having the time to shop.  Once you get to the grocery store how do you differentiate between natural and organic?  Is local more important than natural?  And how do I know what fruits and veggies are actually in season?
Hollygrove answers all those questions for you with what they call 'The Box'.

The Box is a flat rate of $25 and includes a range of seasonal fruits and vegetables.  Last week when I made my visit I purchased: mustard greens, red swiss chard, a head of savoy cabbage, brussel sprouts, heirloom carrots, turnips, micro greens, salad mix, grapefruit, blood oranges, and satsumas.  All that produce for only $25!  And they give teacher and student discounts!

Maybe you don't have time to go to Hollygrove, or maybe you live a bit farther out and can't get there.  That's okay! Hollygrove will deliver your box to you!  You can choose a weekend or weekday delivery, whatever works best for your schedule.

My grocery bill has dramatically gone down since I started shopping at Hollygrove.  The majority of my meals are created around what I get in my Box, which means most of my meals are vegetables based.  I'm eating healthier, eating cheaper, and supporting local farmers the whole time.

Food Hubs

The Department Secretary of Agriculture recently visited Hollygrove during a press conference on Food Hubs.  Food Hubs are a place where small to mid-sized farmers can bring their wares.  The Hub itself will then distribute the food and provide the staffing to sell the products.

The FDA is promoting Food Hubs as a way for local produce to become available to restaurants, schools, and hospitals. 

If you are interested in finding Food Hubs and local agriculture in your area you can check out the USDA site 'Know your Farmer, Know your Food.'  You can find farmers markets in your areas, check out food news, and see how you can get involved in the local food movement.

Ramen for the Win

 

Y'all.  I have a new love.  A love that most people first experience in high school and becomes deeper and more profound during college.  I have come to this love late in life.  My new love is ramen noodles. 

However, this love is not an all encompassing 'I forgive all of your mistakes' kind of love.  Ramen does have it's low points.  I am willing to look past these few small hindrances and use them to my advantage however.

I have been using ramen in different ways in different recipes the last few weeks and I couldn't be happier with the results. 

I have included the reasons that ramen has become a staple in my pantry and some recipes I have made that have made me over.

 

Reasons why I love ramen noodles:

1. Ramen noodles are super cheap.  I mean, even if you buy the name brand kind they are less than a dollar a package.  If you are super cheap, like me, you may even buy the store brand.

 

2. Ramen noodles are so quick to make.  3-5 minutes and done!  They are the perfect quick meal fixer upper.

 

3. Ramen noodles can be used in so many other ways than a simple boil in water and add salt water packet.

 

4. That 'flavor packet' is horrendous.  It's mostly salt and added chemicals and nastiness.  But who says you have to use that so called 'flavor packet'?  I say no more!  Make your own rules!

 

5. Technically a package of ramen noodles has two servings in it.  By bolstering it up with other ingredients you can easily eat the correct servings without feeling unsatisfied.

 

6. Ramen is vegan!  While I am not a die hard vegan, just a vegetarian, I try to keep my animal product consumption down to 5% daily and every little bit helps!

 

 

 

Ramen Noodle Pad Tai

This recipe is based on a Martha Stewart Recipe, I tweaked it a little bit to suit my own taste.  I added cabbage and carrot because that is what I had in the fridge.  On second thought, I realized I had peas in the freezer, those would have been awesome too.  Feel free to add whatever vegetables you have lying around.  If you aren't of the vegetarian persuasion you could always add in some chicken, steak, or whatever other animal protein you would like!

 

Ingredients

1 package of ramen noodles

1/2 packet of 'flavor'

1 tablespoon soy sauce

2 tablespoons peanut butter

1 tablespoons Sriracha chili sauce (I like my food a little spicy, so feel free to cut back on this)

1 grated carrot

1 handful of shredded cabbage

 

Directions

1.  Cook the ramen according to package directions.

2. Once the ramen is cooked, add 1/2 of the flavor packet (I used chicken flavor)

3. Add the soy sauce, peanut butter, and Sriracha sauce.  Make sure to stir the peanut butter in really well.  If you aren't careful it will just stick to the back of your spoon and not integrate into the sauce.

4.  Add the vegetables to your pad tai.  Continue to stir the vegetables in carefully until the vegetables are wilted to your preference.

 

 

Asian Cabbage Salad

This is based off a pinterest recipe I found a few weeks ago.  Fair warning, this makes a ton of salad.  If you cook for one, as I do, you'll be eating on this for a while.  Cut down on the portions to make it fit your lifestyle.

Ingredients

1 head of cabbage, shredded

2 grated carrots

1/2 cup craisins

1 package broken ramen noodles

1/4 cup slivered almonds

1/4 cup sunflower seeds

Asian dressing to you taste

 

Directions

1. Preheat the oven to 350 degrees.  Layer the almonds, broken ramen noodles, and sunflower seeds

on a baking sheet and roast them for 10-15 minutes, depending on the strength of your oven.

2. Toss the vegetables together with the dressing and toasted toppings.

3. Enjoy!