Today was a gorgeous day. I started it with a trip to a farmers market, my first this season. I went with two missions: 1) get some veggies 2)take some portrait shots for this week's photography class assignments. I did just a little of both. I walked away with bok choy, swiss chard, red leaf lettuce, strawberries, a greenhouse tomato, and maybe one portrait shot that I can turn in for this week. Later I was regretting not getting some arugula because it would be so good with some strawberries and shaved Parmesan. Well, maybe next week.
Mike gave me a lesson on shutter speed and aperture amidst the hanging tomato plants and lettuces. It helped a lot, and I'm still trying to wrap my head around it all. I think it's going to take a while.
Speaking of strawberries, I cannot stand putting them in the fridge, but I also can't stand having them go moldy after a day. Any ideas on this? I came home from the market and had to spend time throwing away some old produce that had gone bad before I got a chance to use it, including some lettuce. Mike also gave me a good suggestion regarding keeping lettuce fresh: put a paper towel in with your lettuce. It will help absorb the moisture and increase the life of the lettuce pretty dramatically. I will try it this week.
Of f to see my parents tomorrow to celebrate Fathers' Day. We will be making this salad as part of our meal. I made it a couple of weeks ago and it was better than I had anticipated. This also came from Moosewood Cooking for Health.
Sweet Potato Walnut Salad
1/2 cup plain nonfat yogurt
2 tblspns white vinegar
2 tblspns chopped sun-dried tomatoes packed in olive oil (I did not use these)
1 tspn dijon mustard
1/2 tspn salt
1/4 tspn ground blk pepper
3 large sweet potatoes (I used 2)
2 cups trimmed and halved green beans
1 cup coarsely chopped toasted walnuts
1/4 cup minced fresh parsley
salt and black pepper
1. Whisk together the dressing ingredients in a bowl and set aside.
2. Peel the sweet potatoes and cut into 3/4 inch cubes. Steam until just tender.
3. Steam the green beans until just tender.
4. In a bowl, toss the sweet potatoes, green beans, walnuts, parsley and dressing.
5. This can be served, warm, at room temperature or chilled. Serve it as a side or over arugula.