Organic Tomatoes in May in the North!

You might say, "That's impossible!" And if I hadn't seen it with my own eyes I might agree.

View our latest edition of "Foodie Fanatic with the Farmers" and you can't deny the truth.



We do have fresh grown, ripened on the vine, organic tomatoes...and these slicers will fill the biggest of hands with that highly sought after fresh tomato taste. Jerry of Deerfield Farms tells us a bit of how he does it. (Just a note here. The Foodie Fanatic has a secret plan to go on site to see first hand just how he does it, so if there are doubts, stay tuned for more from Deerfield Farms).

If you like Italian food we invite you to look up the girls at Pasta Fresca because they have a product that promises to be a taste of Italy right here in Coeur d'Alene, Idaho.

Todays market was full of fun surprises as the Foodie Fanatic was on the prowel and I was able to charm the secrets out of chosen, favorite vendors of the Kootenai County Farmers' Market.

Just how am I supposed to cook that fish?

Hello Fellow Foodies,

I recently was asked about how to cook fish during grilling season.

I love these questions, mostly because these are the very topics that I lay in bed at night thinking about.

One very user friendly way is with heavy duty foil.

Pick your fish - salmon, Tilapia, halibut, trout, sea bass - the list goes on and on. Cut out a sizable piece of foil, rinse your fish, and place in the middle of the foil.

Here is where you get to choose your fish foil.

Salt and pepper are an obvious choice. Sliced lemon and or lime are regular attenders. What about adding sliced onion, zucchini, squash, fresh herbs (basil, tarragon, thyme, marjoram, mint, ginger, lemongrass)?

Seal the foil well.

The rule of thumb is 10 minutes per inch at 400 degrees F.

You must remember a little liquid goes a long way. Water, wine, or stock all work beautifully.

Remember there is no harm in checking in. When you can poke the fish with a fork and it separates with ease, you know you are there. This can be done in the oven or on the grill.

If you choose to grill directly, the approach is different. Cooking fish in foil is more of a steaming method. Grilling is direct heat.

There are a couple of rules of thumb at work here. First, cooking spray is your best friend. When the grill is hot and brushed clean, just before putting on the fish, spray the grill grate liberally. A word of caution, this can create flames so don't stand too close. Once you have seasoned your fish, spray the top side that goes down first as well. Fish sticking to the grill does not make for a pleasant presentation. You are not limited to cooking spray. Before you season the fish, coat it with olive oil. Just remember to season after if you are using any kind of oil. If you season before then apply oil, the seasonings will not adhere as well.

Don't limit yourself to just seasonings. What if you put salt and pepper, a couple of slices of lemon and then wrapped the fish in thin zucchini slices? What if you smoke fish on your grill, say salmon, and layer thinly sliced apple or pear on top? The options are endless and remember, if using a delicate recipe, you can always start on the grill and finish slowly in the oven.

I have no doubt we will be talking more about summer fish grilling, so send a comment and let's talk food!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Fresh Corn on the BBQ

Hello Fellow Foodies,

I have a question from Cindy in KC,MO recently and her question was, how do you best cook fresh corn on the cob on your barbecue? Love that question.

You have a few options to choose from. The first being actually putting the corn on the grill in the husk. In order to do that you first pull down the husk and remove the silk.

Do not completely remove the husk. Once you have removed as much silk as you can from the corn, pull the husks back up and it is best to soak the corn in water for at least 30 minutes prior to grilling. The temp of your grill does have a say, but 20-30 minutes will typically produce great corn flavor.

You also have the option of flavoring the corn once the silk is removed. Butter, Chile powder, S&P, and ground cumin slathered over the corn cob before you pull up the husks after soaking will knock your socks off. You can remove all husk and silk, flavor with butter/olive oil, ground garlic, Parmesan cheese and grilling directly over medium heat will produce corn you want to sink your teeth into. Time involved is about 10 minutes with indirect heat.

Cooking is not an exact science so take these ideas and don't be afraid to experiment. If you come across a method that you love, I invite you to comment and share with all the foodies out there.

If you are camping, take all these suggestions and when using one, simply wrap the corn in heavy duty foil. If you are using a campfire and have the cobs close to the coals just remember to rotate so your corn cooks evenly.

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Gardening Resources as Close as Your Local Farmers' Market

The local Farmers' Market is so much more than plants and produce. If you haven't checked it out lately you are really missing out.

If you're lucky you have a farmers' market in your area. If you don't it might be worth the drive to get to one.

It's all about buying local, close to the source. But it's more than that. It's the sense of community, people helping people.

Ask questions, find answers. The growers know, the gardeners know.

Eat healthy and be happy,

The Healthy Foodie Fanatic

A Surprising Recipe Progression

Hello Fellow Foodies,

I recently had an interesting experience in the kitchen.

I have talked about my not so secret love affair with dried pinto beans and was experimenting with some new recipes. I cooked the dried beans with chicken stock, dried ranch dressing mix, and taco seasoning. I found the result to be a little salty so I added some water and organic brown rice along with a little hot sauce.

I was pleased with the results but just couldn't leave well enough alone. I am after all a foodie fanatic.

I had a lonesome country style pork rib that needed a home so I threw that in with just a touch of barbecue sauce and cooked it slowly overnight. A Dutch Oven works great for this.

Just between you and me, I had two helpings for breakfast.

Frozen mixed veggies or some chopped fresh spinach would add extra nutritional value.

Food never ceases to fascinate and intrigue me. What started as a possible new recipe transitioned into three.

If you are interested in the specific increments just shoot me a comment and I would be happy to share.

Before I sign off, I want share a cooking tip with you.

The easiest way to cook dried beans stress free is to cook them overnight in the oven on a low temperature. Be sure to have enough liquid and your seasonings in, cover with foil and let the oven do the work for you.

You'll love the way the house smells when you wake up.

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Did You Know?

Hello Fellow Foodies,

I was thinking about vegetables and how many we seem to be required to eat EVERYDAY. I started to get curious about the nutritional value of some of my favorites.

Here comes the did you know portion for today.

If you need more vitamin c (and who doesn't) then enjoy some cauliflower, broccoli, bell peppers, and that curious veggie, Brussels sprouts. This is by no means the entire list, but one bell pepper contains more vitamin c than an orange. Who knew?

If vitamin A is lacking in your diet then serve up some acorn or butternut squash, or perhaps some carrots. The vegetables I have mentioned are all very high in these vitamins but does not negate all the others in the produce arena.

Here are just a few storage tips:

And my personal favorites...


• Apples actually emit a gas and should be store above others (I keep mine out of the refrigerator).
  


• Storing tomatoes in the refrigerator deteriorates their nutritional value.
  


• The best way to get the most out of your asparagus and broccoli is to place them in a bowl or container with a small amount of water until you're ready to eat them. If you don't use them for a day or so, give a slight slice to the bottom of the veggie so it does not get water logged. If using right away, on the counter is ok, otherwise the fridge is the way to go.
  
  I have been busy learning many helpful tricks of the trade the last few days and have some delicious recipes to share with you in the near future.
  
  Until the next time,
  
  Eat healthy and be happy!
  
  The Healthy Foodie Fanatic

Foodie Fanatic with the Farmers - Second Saturday

We had another great day at the Kootenai County Farmers' Market . The weather was some of the most fabulous we have had all Spring so our jaunt around visiting with the vendors was most enjoyable.

Every week, even though you have your tried and true vendors that are in their regular spot year after year, there is always the anticipation of finding some new treasure. And always there is the question of "what will the farmers be bringing to market this week?"



Once the market season starts, it's a regular appointment on the calendar for the summer. Come back often and share the North Idaho farmers' market season with us and see all the wonderful products we have grown to expect from the Kootenai County Farmers' Market.

For now, eat healthy and be happy.

The Healthy Foodie Fanatic

Tofu in a new light

Hello Fellow Foodies,

I am still so excited about the opening season of our local Kootenai County Farmers Market( it will probably wear off by the end of the season ). I went this weekend for the second filming edition and could not believe the abundance of healthy and vibrant flowers, herbs, lettuces, and starter plants. I mentioned last week we have quite a few new vendors and local growers this year. I purchased the most beautiful organic leeks from WINDRUSH FARM and some of the healthiest looking fresh picked asparagus I have ever seen - stay tuned for the recipe - . Follow The Healthy Foodie Fanatic with the Farmers for much more information on the Kootenai County Farmers' Market.

The ultimate find of the day goes to SMALL PLANET "the Micro-Brew of Tofu". An enticing Artisan tofu that has been in the works since 1992. This is a completely organic soy product that just might qualify in this foodies opinion as a super food. The concept of infusing delicious flavor with this healthy form of protein is absolute culinary genious. This company has taken tofu as you and I know it, and transformed it into such an innovative variety food. They have a tofu dip featuring four different flavors that gives hummus a run for its money. They also have bulk form(all flavors included) and a myriad of recipes to get you started. This opens up an exciting new avenue for this healthy foodie. Thank you Phil & Micha!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Tomato Time!!!!

Hello Fellow Foodies,

This is such an exciting time of year. We get to start the tomato process!

As a child growing up in the Midwest, some of my favorite memories are of beautiful, red, succulent homegrown tomatoes. A crop grown annually by those who came before me and produced a tomato that you ate like an apple. They made their debut in all shapes and sizes, but the flavor and quality was beyond compare. I feel some of the best knowledge gained is by closing your mouth and opening your ears. My Grandma Allard and Grandpa Penrod had the same growing tip only with varying methods. Adding mineral salts to the soil naturally enhances the flavor of the tomato.

It is commonly known that tomatoes like to be watered long and slow with less frequency. Grandpa Penrod cut a milk gallon in half and added mineral salts with water. The holes in the bottom were very small so the plant was fed salt water ever so slowly. I loved his tomatoes. Grandma Allard on the other hand would sprinkle a handful of mineral salt in with the seedling and soil she was planting. Her garden was full and beautiful with equally delicious and bountiful tomatoes. I was blessed to be surrounded by such tried and true wisdom and character. I wish nothing more than to grow quality to their standards. Happy planting!

Until Next Time

Eat Healthy and be Happy!

The Healthy Foodie Fanatic

Checking In

Hello Fellow Foodies,

Just a quick hello and update on what this foodie fanatic has been up to. I am downright delighted to say our local Kootenai County Farmers' Market opened yesterday.

I did a little filming on the opening day with some of the local farmers I know and a few new additions this season.



I can't wait to share new recipes and ideas that will be naturally inspired by this organic minded market. The closer we are to the source of our food, the healthier our bodies are going to be. If you and I can grow it, awesome, if we can't then go to a well known organic source. Trust me, you're body will thank you for it. From what I saw yesterday, it is going to be a fantastic growing season!

Until next time

Eat healthy and be happy!

The Healthy Foodie Fanatic

Healthy Romance

Hello Fellow Foodies,

I am excited to share this duo of recipes with you today.

I had a beautiful bunch of asparagus that I was thinking of making asparagus veloute (pureed soup), when an idea for an asparagus mash came to mind. I know you all have heard the expression an apple a day...... well as it turns out, asparagus is in direct competition.

Asparagus is a part of the lily family which means it is related to leeks. This beautiful veggie contains no fat OR cholesterol. It is naturally low in sodium and happens to be one of the richest sources of rutin, an antioxidant that strengthens our capillary walls. To finish off the nutritional list is B6, folacin, and thiamin. All that and it tastes fantastic!

The first recipe today is Asparagus Mash.

INGREDIENTS:

2 heaping Tbsp chopped shallots

2 Cups chopped asparagus

3 Cups diced Yukon gold potatoes-diced (you could use russet or white new potatoes if that is what you have on hand) no skin please

1 Tbsp unsalted butter

1 1/2 Cups chicken stock

1/4 Cup heavy cream (milk, sour cream, or plain yogurt can be substituted)

Melt butter over low heat in a sauce pan and cook shallots until translucent. Add the diced potatoes and saute approximately 5 minutes. Add asparagus and cook an additional 5 minutes. Add chicken stock and simmer for approximately 20 minutes until the vegetables are tender. Add in heavy cream and season with salt and pepper to taste. Cook another 5-6 minutes over low heat and puree in a food processor or an immersion blender is best if you have one.

Lime Swordfish: This one is for you Dad!

We have all read that we need to eat more fish. Some fish are more nutritionally beneficial than others, but I love this firm white fleshed steak like variety. It contains approximately 70% protein, no carbs, the almighty Omega-3 Fatty acids, selenium, potassium, and even vitamin A & C. The one small negative is that it does contain some cholesterol. So in moderation it is a winner in this foodies book.

INGREDIENTS:

2-5oz swordfish steaks

1 tsp fresh garlic-minced

1 Tbsp ground cumin

1 scallion sliced thin on the bias

Juice of one organic lime

1 Tbsp olive oil

1 Tbsp butter

1 tsp onion powder

S & P to taste

1/2 Cup sweet mini peppers - sliced thin (julienned)

Combine garlic, cumin, lime juice, and s & p. Stir together and set aside. Drizzle olive oil over swordfish and then spread seasoning mixture equally over the fish and allow to sit at room temp for about 5-10 minutes while the saute pan warms over medium heat. Melt butter and cook fish about 3-4 per side or until the fish is slightly firm to touch. Remove from pan, put on a plate and tent with foil to keep warm. Don't wrap the plate as if you were storing the fish overnight, you just want to keep the heat in with room for air to circulate. In the same pan, saute the sliced peppers and scallions until just tender. Plate the two items so it is pleasing to your eye and enjoy!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Want to be at the top of your food game?

Hello Fellow Foodies,

It may come as no surprise to you that I spend a considerable amount of time thinking about food. My recent fascination is with Mise en Place. In this foodies opinion, Mise en Place has the ability to make or break a dish. If you are trying a new recipe or perhaps a complicated one, not being fully prepared from start to finish can make your experience difficult and possibly compromise the outcome.

What is Mise en Place you might ask? It is a French phrase that literally means "everything in place". That is to say you have every necessary ingredient, utensils, and all cooking vessels within reach before you begin cooking. Busy moms and nonfood related professionals can identify with this concept. To be fully prepared equals success. This philosophy is exemplified in campfire cooking. You need your full attention on the progression of the food especially since you don't have the same control over the heat as you do on your stove at home.

One bonus to implementing Mise en Place in your style of cooking is the enjoyment of ease and relaxation it can bring to your meal. When a recipe flows and is a success, it allows for what is really important, sharing nourishment with those we love.

Until next time

Eat healthy and be happy

The Healthy Foodie Fanatic

A Camper's Best Friend

Hello Fellow Foodies,

I was fortunate enough to have family come to visit this weekend and chili was a requested menu item. I always start my chili with dried beans. While beginning this process, it got me thinking of the dried pinto bean. It is the first bean I start with regardless of what other beans or ingredients I may choose to add.

My thoughts moved on to camping and backpacking. You have to give careful thought to the content, weight, and nutritional value to what food you bring along. I can tell you that at the very top of my list is the underappreciated pinto bean. A "snack bag" size portion of dried pintos will provide loads of protein, fiber, great taste and texture, and a tremendous amount of full factor for just pennies. Equipment needed is minimal and with a selective choice of dried seasoning packets, you get BIG flavor and satistfaction.

Without boring you to nutritional tears, here are a few key facts:

• high fiber
• protein
• iron
• magnesium
• B1
• Folate
• potassium

This Bean Rocks!
Key points to keep in mind.......

Proper liquid and seasoning are essential for success, (this is a process).

Dried pinto beans take TIME to reach their prime texture and flavor, (it is worth it).

Perfection and satisfaction of this food is in the eye of the beholder and their tastebuds, (what food doesn't taste better by a campfire).

So the next time your planning an outdoor menu, keep one of this foodie's favorites in mind!

Until next time,

Eat healthy and be happy.

The Healthy Food Fanatic

Love of Food is Part of a Healthy Lifestyle

Being a foodie I often have to ask myself, why all this obsession with healthy nutrition? Foodies just love food, right?

Well, the answer is simple really. Because it's all part of the joy of food.

By learning about the food I eat and the role it plays in my healthy lifestyle I find a deeper joy in all the food I eat and that which I share with others.

There are those who have an unhealthy relationship in their love of food. They eat food not because of it's pleasure, goodness and healthy value, but because it fills some void in their life or helps them meet their depression.

When I look at the food I eat and I see how it supports my immune system, or helps build a healthy heart, then I feel good about what I am doing to support my healthy lifestyle so I can be here to enjoy my family, watch my kids grow, and enjoy all of my life...not just the food.

Be well, be happy,

The Healthy Foodie Fanatic