Like ratatouille, I've got a love/hate relationship with cauliflower. I ate a lot of it as a kid, never by choice (for those if you romanticizing about ratatouille after watching the film, know that it's not often made, um, well. More on that in a couple of weeks). Back to cauliflower. It turns out that it's related to kale, cabbage and broccoli, and how you cook it is super important to its nutritional content. If you boil your lovely choux (French for cabbage), you'll lose up to 75% of the healthy compounds you're eating it for. Steaming and sauteeing them have just traceable affects on them compounds.
This recipe comes from Hadley's archives. It's hearty enough to serve as a main (and will serve two) or a side.
Cauliflower Rice Stir-Fry
In a large skillet, heat:
2 tbsps oil
1lb finely grated cauliflower (about 1 large head)
5 green onions or scallion, sliced
2 garlic cloves, minced
½ inch ginger nub, minced
1 carrot, grated
1 celery spear, finely chopped
1/2 cup snow peas
¼ cup finely chopped bell pepper.
Scramble in a medium bowl:
4 tbsps tamari
¼ cup sesame oil
black sesame seeds for garnish
Heat oil in a large skillet. Add cauliflower and sautee for 5-8 minutes.
Add the scallion, ginger and garlic. Saute for 2-3 minutes or until fragrant.
Add the carrot, celery, snow peas and bell pepper. Saute for another 2-3 minutes.
Whisk the eggs together and set aside. Add the eggs to the pan and scramble them.
Add the tamari and the sesame oil. Continue to cook until crispy.
First Wow Great Job to bring such a great event to Whistler, so so busy in the village Unfortunately we at the Farmers Market & our regular clientele where a bit cut from this event as all road where block + a lack of interest from the family supporting their love one on the day of the event, It is normal as the event is at the same time as our Market, to bad we where not open on the Saturday instead of the Sunday or the whole week end.
It was just a bit frustrating to be so slow at the always so busy Whistler Farmers Market (worst day in 14 years). I am sure in the next 4 year where this great event will be happening we will find a way to make everybody happy.
Congratulation to all participating at this great event and a big thanks for the great work from the organization Whistler Ironman
PS. just a bit of frustration to get back to the village from Upper village to base two to pick up our car after a long day working at the market not a lot of info to get to it.
Some girls love jewelry. Some love furniture. I love edible gems. Those small, lovingly tended bursts of flavor whose caretakers have provided the perfect environment for optimal flavor.
These are the sorts of varieties that aren't advertised. A small network of keen-eyed shoppers scan chef's carts for these gems. Early Persian Mulberries, the last of the Blenheim Apricots, and these next few weeks: the Violette de Bordeaux figs. Ever so sweet, with a hint of strawberry flavor, it is the perfect fig. While we love the fig recipe below, I recommend using a more traditional fig for the ice cream. These Violette should be savored on their own. We got ours from JJ's Lone Daughter; you can find them at the Wednesday and Sat. Downtown Santa Monica markets. Get them early, one basket per customer only.
On that note, our mission fig tree is ready for the picking. If you've got a tree with far too much fruit to eat and preserve, give Food Forward a call. They'll harvest and distribute to local food pantries. Their volunteers are coming to our house next week, but the tree will keep producing for a few more- let me know when you need some!
Fig Ice Cream
This recipe will fit in a standard ice cream maker.
Place in a stainless steel pot:
1 cup milk
1/4 cup sugar
2 tsps or 1 bean vanilla
2 figs, quartered
In a medium bowl, whisk together:
2 cups heavy cream
6 figs, quartered
Warm the milk, vanilla and sugar until sugar has dissolved. Add the figs, stir a moment and cover to let steep for one hour (or overnight in the fridge).
Once steeped, bring the milk to a simmer and set aside for a moment.
Whisk your yolks and sugar together until a bit frothy. Using a cup or ladle, scoop about 1/3 of the milk into your eggs while whisking (keep those eggs moving or they'll curdle)!
Once incorporated, place your whisk back into the pot and stir while pouring the egg mixture into the remaining milk.
Turn the heat to medium, and whisk for about 3 minutes. You can tell your mixture has sufficiently cooked by dipping the back of a metal spoon in it and running your finger down the center of the mixture. If it doesn't spread as it sets, you're all done!
Pour the mixture into a bowl and add the heavy cream. Chill until cold.
Pour into your ice cream maker and follow the machine's directions. Add the figs at the last moment, saving a few for plating.
I said it before I really have the best luck in the world & the best friends as well
Pierre Herme open a new shop in Hong kong and my friend Yu and Alex have shower me with PH wonderful edible gifts
Good luck to fine a good Macaron in Vancouver the one we find here could often stay out of refrigeration and are good (as they say for days, Yiacrch, shit alert)
Let me tell you PH macaron are not as good as La Duree (As well taste in Hong kong shop) but they have travel Paris- Hong kong, Hong kong-Vancouver to land in my very happy mouth, they are more fragile the La Duree, but close to perfection.
PH Chocolates are the best I ever taste, often here, the box and the chocolates are pretty but taste all the same, with PH each chocolate give you a personality and it flavor right away in nuances, fantastic taste
WOW so good
What you really thing I will have some left !
To bad we live in a small city where quality could not survive we have so many wealthy Vancouverites to bad money do not translate to good taste (Gucci trash)
We live in a City where year after year Subway and Mac Donald are in list for best of Sandwich and fries ???
We have evolve lot in the last 21 year but still have a long way to go before comparing us to a real international food City
Every Farmers Market have their own in house rules and it is to the members to decide what is good for them. At the Vancouver farmers market we are well structured with different comity overlooking at the well being of the whole structure, one in a wild we have to shakes theses rules to see if they are still pertinent to the good of the members
A Farmers market is for local Farmers first where they do have priority ( this is normal as it is after all a Farmers Market) organic or traditional the public decide what they want, after you have the foods Artisans such as farmers transforming their crop in preserves... Foods Artisan creating food or foods item for you to enjoy creating your meals ( Breads, pastry, cookies, salsa, pickles, seasonings, vinegars, oil & the local crafters, making your ceramic bowl, cup, mugs, soap makers, jeweler...)
A local Farmers Market is wonderful but when you go to your local Farmers Market and it becoming just like a backward of everything you could find at your local Supermarket I really question the existence of those Markets, A Farmers market should be a place where full time & part time farmers have a space to share their work and passion, a nursery for business wanting to stay small and not go to the wholesale circuit but also young company with the drive to become a big player in the local, regional, national or even go global.
Rules are different from each category, no one is allowed to have a retail stores if so they have 3 years to exit the Vancouver’s Market exception of Baker they have to have a retail store or commercial facility to be at VFM if they open a second location then they have 3 years to exit the VFM (Whistler is different as soon as a baker open a second location they are out right away) This year is the first time I have 6 weekend date not full at Local farmers market and for a small company it is hard to loose those revenue but those are the rules. For years I was very vocal over this subject when are you to big for local farmers market this is a question only clients and patron could answer as they are the one purchasing from those market .
Till then we will be at local farmers market sporadically till we open our own retail shop as I am getting old to lift those heavy boxes.
Thank-you the Vancouver Farmers market to work to open more and more FM
Thank-you to the Whistler Farmers market to have me every Sunday’s to showcase my work for the last 14 years ( Next year Whistler Farmers Market will celebrate 20 years anniversary)
Thank-you to Granville Island to offer the Foods Artisan community a place to showcase our work to the world in the Public Market.
Here is some of the great things you could find or do at Farmers market
Enjoy your Local market and Thank-you for your support