A few weeks ago, I let all my Facebook friends know that my creative wells had run dry. I had nothing ingenious, witty, or inspiring to share and no post to shamelessly promote. My friend Rachel suggested I post about the beauty of Farmers’ Markets and share a yummy recipe made from fresh produce. Perhaps something like gazpacho? (A Spanish-style cold soup.) I love Farmers’ Markets! I love cold soup on a hot day! Great idea Rachel! How about you do it? She was crazy kind enough to agree! Take it away Rachel!
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Hello, A2Z readers! My name is Rachel, and I am honored to be guest posting for the fabulous and ever-so-talented, Beth. I probably have about as much creativity in my entire body as she has within her pinky, but if there is one thing I CAN get excited and wordy about it is food. Mmmm, food. My husband makes fun of me for it, but one of my favorite activities is photographing my food. Every time we go out to eat, I take a picture. I typically just text the drool-worthy image to a fellow friend or family member in order to evoke immediate jealousy (while cackling an evil ‘bwahahahaha’ mid meal, eliciting confused and irritated stares from my table-neighbors); however, I do occasionally post them to blogs, my facebook account, and even utilize the occasional photo as wallpaper on my laptop. Sad…but true.
My latest food adventures have been the direct result of watching the well informed documentary Food Inc. After reading countless facebook page statuses of “Shock! Awe! Watch this!!!!!! Your life will be changed! O-M-Gee!,” I finally caved into the peer pressure and ranked it #1 on my Netflix queue. Folks, I do not exaggerate: my entire life was changed. Because I am so food-centric, the realization of where my food TRULY comes from was slightly more than disturbing. While most documentaries move me -yet are quickly forgotten- this was different. This became a question of ethics. Thus began my adventure with Farmer’s Markets and their locally grown produce, along with free range, hormone free, blissful little chickens and cows and pigs (oh my!).
Here ends any and all preaching of food liberation. Here begins my journey of cooking with food from our fantastic local Farmer’s Market.
Ahhhh, home grown.
Please welcome my ever-so-adorable assistant, Madeline.
The meal we are making is a summer favorite: Gazpacho! It’s been well into the triple digits in my part of the country (BLECH), so the sound of something cold and reFRESHing (get it?) is all good to me.
Let’s start with our ingredients.
Fret not over a blemish or occasional odd lump, bump or overall strange shape with your fruits and veggies- that’s the look of going au-naturel.
For Gazpacho, personal preference rules over any recipe. You want to add as you go; but for a reference point, I’ll give you my exact measurements.
3 large tomatoes
1/2 green pepper
2 cloves garlic
1 small red onion
1 lemon (juice only)
red wine vinegar, to taste
salt and pepper, to taste
oregano, to taste
(I know I just said I’d give you exact measurements…I can’t be trusted! To be honest, I never measure spices. I am always a taste-and-go kind of gal. It’s also why I can be pretty horrid with baking.)
3 large tomatoes
1/2 green pepper
2 cloves garlic
1 small red onion
1 lemon (juice only)
red wine vinegar, to taste
salt and pepper, to taste
oregano, to taste
(I know I just said I’d give you exact measurements…I can’t be trusted! To be honest, I never measure spices. I am always a taste-and-go kind of gal. It’s also why I can be pretty horrid with baking.)
Let’s take a moment to admire the beauty of a red onion. Ooooooh. Ahhhhhh. Almost makes me want to decorate a room with those colors. Beth, got any ideas?
Speaking of onions…try not to let them do this:
(You’d think I’d just watched The Notebook or something.)
I did a rough chop on all of my veggies before pulsing them in the food processor. You will also want to remove the skins from the veggies if you prefer a smoother consistency. I personally forgo that step and instead puree it all until it’s as pureed as it can possibly be- that is the only way to get my toddler to gobble it up. (One recognizable chunk of a vegetable and she’s headed for the hills.)
Pulse that processor until satisfied. Here’s what it might look like, sans toddler palate:
And here are my veggies incognito:
You will want to chill your Gazpacho overnight to achieve the greatest results. Let those flavors commingle and reach their absolute perfection! Serve immediately from the fridge when you’re ready- you’ll want it as cold as possible.
Speaking of onions…try not to let them do this:
(You’d think I’d just watched The Notebook or something.)I did a rough chop on all of my veggies before pulsing them in the food processor. You will also want to remove the skins from the veggies if you prefer a smoother consistency. I personally forgo that step and instead puree it all until it’s as pureed as it can possibly be- that is the only way to get my toddler to gobble it up. (One recognizable chunk of a vegetable and she’s headed for the hills.)
Pulse that processor until satisfied. Here’s what it might look like, sans toddler palate:
And here are my veggies incognito:
You will want to chill your Gazpacho overnight to achieve the greatest results. Let those flavors commingle and reach their absolute perfection! Serve immediately from the fridge when you’re ready- you’ll want it as cold as possible.
Now for some dessert. What is dinner without a little sweet to follow? I grew up eating ice cream after every single meal- dessert is an absolute must in my family.
After a recent post on A2Z, I was reminded of a previous website I used to obsess over- Ree Drummond’s ‘The Pioneer Woman’. Oh my. I am obsessed all over again. There are puddles of drool on my keyboard. Especially when I saw her Cool Sweet Cream recipe with Blackberries- be still my heart! I immediately thought, “Well that’s something I’ll do for my guest post!”…that is…until I read the instructions. Holy. Cow. After spotlighting such an easy meal of no-cook-Gazpacho, I couldn’t possibly follow with such a complex recipe. Or maybe I’m just feeling lazy. In either case (or…both…), I have a simple alternative: Blackberries with sweetened condensed milk. Never had tart berries with condensed milk? Maybe you think it sounds weird? Give it a try- I promise you’ll be thanking me.
I think this is a fitting end to my post.
(Don’t forget to clean the drool off of your keyboard.)
Love and Blessings to you all,
Rachel Alura
I think this is a fitting end to my post.
(Don’t forget to clean the drool off of your keyboard.)
Love and Blessings to you all,
Rachel Alura
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Food, Inc CHANGED MY LIFE!!! I'm also starting to go the farmers' market route, and have a garden for the first time this year. I'm also starting to can / freeze my own produce.
Thanks for sharing your recipes! Yummm
Hey I know you! Come to my house and cook for me now.
…if scallops and shrimp are on Food Inc, then I'm not watching it.
I have a pint of blackberries that my family is boycotting. Now I know how to enjoy them! Beautiful pics, hilarious post. I hate veggies, but you've inspired me to try some gazpacho! When are you making it for me? 😉
Too cute Rachel 🙂
I love all the flavors in gazpacho – just not cold. Isn't that weird?
I'm with you on the farmer's markets. We're trying out the largest market in Houston on Saturday.
I haven't seen Food Inc yet but am ready to give it a go.
Thanks for a great post!
🙂 Laura
That stuff looks delicious. I'll have to ask the hubby to put food Inc on our netflix. Will you
think I'm weird if I tell you I have never eaten berries and cream?
Rachel, I love your pictures of fresh shiney produce, obviously not from the grocery store! And I am with you when it comes to berries and cream!
One word…yum!
Loved Food, Inc. I try to eat vegan 75% of the time or so for just those reasons!!!!!!!!!!
Wish I like cold soup! It looks good, but I just prefer hot!!!!