From the Farm: New Year’s Eve snacks, check! Bottle of Chrisman Mills wine, check! Movie to watch, check!
We tried — really tried — to ring in the new year! However, we both kept dozing off while watching the movie. Finally, we had to give it up and turn in before the ball dropped. We saved the bottle of wine for New Year’s Day.
A new year means a new beginning in many ways. Most of us resolve to make changes of one kind or another. Whether it is to eat less, exercise more, become organized or whatever, we feel a brand new year presents an opportunity to set goals to improve ourselves or our lives.
We hope you included visiting the Farmers’ Market more this year as one of your resolutions. The market vendors already are ordering seeds and planning for the 2012 market. Kentucky-grown fruits, vegetables and meats are superior to anything you buy in the big box grocery stores. Our vendors are knowledgeable about what they grow and are happy to share information as well as recipes for their products. The 2012 market will open April 7th this year.
Barrie will be attending the Kentucky Fruit and Vegetable Conference this week. He always comes back with new ideas and new contacts. It is amazing how much information is packed into this two-day conference.
I am researching new recipes to share. We enjoyed all the holiday goodies too much this year. It’s time to get back on track with healthier choices. I have some favorite “go-to” recipes to help us with that.
It seems all fad diets appear to be doable at first but become boring very quickly because they make us feel as though we are denying ourselves “good food.” Fat-free foods often are loaded with sweeteners to disguise the loss of flavor. Frozen “diet” meals often are extremely high in sodium, as well. It helps to become a label reader.
I like a variety of flavors, textures and colors when preparing meals. I will try to go lighter on the “bad carbs” (white potatoes and white breads) and heavier on those colorful veggies and “good carbs”(sweet potatoes and whole-grain products). Of course, it is a challenge to get back to proper portion sizes.
Here is a great tasting recipe for a single-serving omelet. It has just more than 100 calories. I like to serve it with a little salsa, which adds some calories but also makes it more appealing to me. It’s that “flavor, texture, color” thing, again.
½ cup sliced fresh mushrooms
Pinch of ground pepper and dried thyme
½ cup chopped fresh spinach (packed)
½ cup fat-free egg substitute
3 tablespoons shredded reduced-fat cheese (Swiss, Mozzarella or Provolone)
1 slice extra-lean turkey bacon, cooked, drained and crumbled (optional)
Coat an 8-inch skillet with cooking spray. Cook mushrooms, pepper and thyme over medium heat, stirring for about 2 minutes or until mushrooms are tender and nicely browned.
Add spinach. Stir and cook uncovered until spinach is wilted. Put mixture into small dish and cover to keep warm.
Recoat skillet with cooking spray and place over medium-low heat. Add egg substitute and cook without stirring for about 2 minutes or until set around edges. Lift edges with spatula, allowing uncooked egg to flow under cooked portion.
Cook for another minute or two, or until egg is almost set. Arrange spinach mixture and cheese over half of omelet. Top with bacon pieces, if desired.
Fold other half over filling and continue to cook for another minute or two for cheese to melt and egg to set.
Slide omelet onto plate and sprinkle with paprika. Serve hot.
NOTE: This makes a large and filling omelet!
If you are interested in becoming a member of our market for 2012, contact Gary Taylor at (859) 332-2539. The Boyle County Farmers Market is located at Boyle County Fairgrounds. The market manager is Gary Taylor of Knobview Farms.