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