Foodie Finds: Harvest Boxes

Unlike other cities, El Paso does not have year round farmers’ markets- yet. The farmers’ market at Ardovino’s Desert Crossing lasts from about late May to mid October. Even the Las Cruces Farmers Market is year round!  This is odd considering El Paso’s weather is fairly warm for most of the year and farms are still harvesting produce. That’s okay, because you can still get fresh, regional, seasonal, and organic produce year round thanks to a few local CSAs.

Over the last 20 years, Community Supported Agriculture (CSA) has become a popular way for consumers to buy local, seasonal food directly from a farmer.

Here are the basics:

• a farmer offers a certain number of “shares” to the public.
• Typically the share consists of a box of vegetables, but other farm products may be included.
• Interested consumers purchase a share (aka a “membership” or a “subscription”) and in return receive a box (bag, basket) of seasonal produce each week throughout the farming season.

If you’re not from the El Paso/Las Cruces area, find your nearest CSA at the Local Harvest site.

Medium box ($33) I was impressed by the beautiful produce that came in this box; chard, bok choy, avocados, cauliflower, apples, limes, onion, radishes, green leaf lettuce, & roasted green chile.

So far there are 3 options in El Paso, and unfortunately for some, they’re all on the westside.

Bountiful Baskets Food Co-op
$15 for conventional, $25 for organic
To join, visit bountifulbaskets.org
Pick up location: Country Club & Westside Drive
Pick up time: Saturday afternoons (time varies)

Mountain View Market Farm Share
$25 + $20 annual co-op membership fee
To join, visit mountainviewmarket.coop/content/mvm-farm-share
Pick up location: Ardovino’s Desert Crossing
Pick up time: Saturdays @ 9-11 am

Skarsgard Farms
Starts @ $24
To join, visit skarsgardfarms.com
Pick up locations & times:
Temple Mt. Sinai on Tuesdays, 3:30-6 pm
4408 N. Stanton
The Blend on Tuesdays, 4-8 pm
5700 N. Mesa
Las Cruces: Mountain View Market, 1300 El Paseo on Mondays from 3-9 pm

Fakin’ Bacon

There’s no such thing as faking bacon, but for me, a salty smoky flavor is enough to satisfy my cravings. My favorite bacon flavoring subs are smoked paprika, chipotle, and liquid smoke. I also really like Morningstar Farms’ Veggie Bacon Strips even though they look like Play-Doh. My new favorite bacon sub is coconut bacon.

I first heard about coconut bacon when one of my Twitter followers asked where one could find large coconut flakes in El Paso. Sprouts of course sells them, but you can also find them at Albertsons in the produce section among those bags of bulk items like nuts, candies, trail mix, etc. I was completely perplexed by the idea of coconut bacon, but after doing some research I was sold on it and set out to try it for myself. The combination of the liquid smoke, soy sauce, and fat from the coconut render a delicious mimic of bacon.

I followed this recipe from VegWeb:

3 large handfuls of large coconut flakes, unsweetened
1 tablespoon liquid smoke
2 tablespoons soy sauce or tamari
1 tablespoon water
1 tablespoon maple syrup (optional- I chose to omit it since I don’t like sweet things)

Preheat oven to 400 (Vegan Good Things recommends preheating the oven to 300 & baking for 20 minutes). Place coconut in a shallow baking pan. Mix the remaining ingredients together in a small bowl. Pour over coconut and mix, making sure to coat it well. Bake until crispy. Make sure to watch them, they can burn quickly. I stored mine in a mason jar after they cooled completely. They’ll keep for about a week.

I recently came across The Chubby Vegetarian’s post about coconut bacon, Chef Jesse Kimball, and The Memphis Tap Room. It’s a really good post and I can’t wait to try their version coconut bacon. They actually smoke the coconut rather than use liquid smoke. Make sure to watch the video of The Memphis Tap Room on Diners, Drive-Ins, & Dives. The Smoked Coconut Club Sandwich looks amazing.

This post is long overdue, as I actually made and photographed this sandwich last year after a trip to the farmers market at Ardovino’s Desert Crossing. Everything except the coconut was purchased from the farmers market. The bread is from Belle Sucre, which has not made a presence at the farmers market this year. They will possibly return June 12. Belle Sucre will be there this Saturday, June 9.

Bibb lettuce and tomatoes from New Mexico farmers. Baguette from Belle Sucre Bakery in El Paso.

Foodie Finds: Mezzetta Products

I’ve recently developed an obsession with Mezzetta products. I want to try every single one of their products, except for the cocktail onions (yuck!). They tout themselves as “the leading producer of glass-packed peppers, olives, and specialty foods in the United States” on their website. My obsession began when Albertson’s had them on sale at 2 for $3. I bought the Peperoncini Slices, Hot Jalapeno Slices, and Roasted Red Bell Peppers. Initially, I wasn’t going to try the jalapenos, but I’ve had a craving for pickled jalapenos. I haven’t used the bell peppers yet, but I love the peperoncini and jalapeno slices. They are crisp, flavorful, and pack the right amount of heat. The jalapenos also come in a “tamed” variety, which is a hybrid of jalapeno and bell pepper, developed for the company by Texas A & M University.

It turns out that Mezzetta is not limited to jarred condiments, but produces pasta sauces as well. Their sauce is on the high end of the pasta sauce spectrum at about $6 a jar! I don’t like to pay above $3 for jarred pasta sauce,  so I was only able to try it when Sun Harvest had them on sale at buy one get one free. I was blown away by the flavor. It was just as good as Rao’s sauces (sold at most grocery stores in El Paso, also priced at $6-8 a jar), which is one of my favorites thanks to Cooking Light’s Pasta Sauce Taste Test article. Both brands of sauce have a heartiness that cheaper sauces don’t come close to providing.

I purchased Mezzetta’s Porcini Mushroom and Tomato Basil sauces. The Porcini sauce was intense! It was rich from the extra-virgin olive oil and earthy from the mushrooms. The sauce combines locally grown (Napa Valley) porcini, champignon, and portabella mushrooms in this voluptuous marinara. I didn’t use all of the sauce for my pasta, so I decided to make a quick soup for lunch (recipe follows). The tomato basil was also amazing, but I didn’t think it had much basil flavor. The only negative aspect of Mezzetta sauces is the sodium content. A half cup serving ranges from 500-560 mg of sodium. Their sauces are so good, I just might shell out $6 to try all 8 flavors (except for Puttanesca of course, it has anchovies).

Quick Creamy Tomato Soup for One

Jarred pasta sauce is my secret to a great minestrone, so it made perfect sense to turn this sauce into a quick and delicious soup.

½ cup Mezzetta Porcini Mushroom sauce (or any other pasta sauce)
¼-½ cup water
1-4 tsp. half & half (or any type of milk)

Combine sauce, milk, and enough water to your desired consistency. Heat over a stove or microwave for about 1 minute. That’s it! Garnish with parmesan cheese and crusty bread.

Arirang Market Tour

El Paso surprisingly has several different Asian markets across town, but I’ve only been to two on the eastside. I’m not familiar with the northeast, so I jumped at the chance to visit Arirang Market, located at 9728 Dyer, near the police station and library. Becky Rodenberg, who is the owner and chef of Singapore Cafe, also happens to be a member of the Vegetarian Society (VSEP). She graciously offered to give VSEP members a tour of the market, demystify ingredients, provide cooking tips, and answer questions for free!

I really loved this store. It’s clean, the aisles aren’t crowded, the staff is friendly, they carry a small selection of fresh produce, and they specialize in Korean products, but still a carry a good variety of other Asian products at affordable prices. I was able to recognize Jubu, the Korean magazine that we subscribe to at the library. If you love mochi (confectionary rice cakes), then you need to go to this market! I think they had every type of packaged mochi: fresh, refrigerated, unrefrigerated, frozen, etc. Not that I’m familiar with Korean cuisine, but I had no idea that the use of acorns was so common in Korea. Acorn flour/starch, jelly (similar to jello), and fresh noodles are sold at Arirang.

Becky is super nice and personable, and really knows all about various Asian cuisines! She might even host a cooking class! Below, you’ll find an overview of what we learned from her yesterday. To find out about upcoming events or become a member, visit the Vegetarian Society’s website at www.vsep.org, or catch them on Facebook and Twitter.

Becky’s Tips & Opinions:

• On dried shitake mushrooms: She recommends soaking them in cold water for a couple of hours, but you can cheat and soak them in hot water for 30 minutes. Cold water will help retain more flavor.
• On Asian products: She prefers products from Korea and Japan, rather than China. They are usually of higher quality.
• On Sesame Oil: Add sesame oil at the end of the cooking process. You’ll lose flavor if you add it at the beginning. She recommends using Kadoya Brand Sesame Oil, or any brand from Japan.
• On Spring Rolls: The trick to rolling tighter spring rolls: Briefly soak rice paper in warm water, place filling on the rice paper, & wait a minute or 2 before you begin rolling.
• On Soybeans: You can make soybean pancakes by soaking the beans overnight and blending them in a blender.
• On Daikon: Packaged daikon has added saccharin. To reduce the sweetness, rinse and soak in vinegar.
• On Rice Cakes (not mochi): The packaged rice cakes in the refrigerated section of Arirang can be used in both sweet and savory dishes. Becky likes to soak them, saute them in oil, and sprinkle brown sugar over them. The small flat oval rice cakes can be added to soups.
• On Vinegar: Becky likes to use plain white vinegar. Korean vinegar is different; it’s very concentrated and acidic. She hasn’t been able to find it here.

My purchases included cut wakame (dried seaweed), Nori Fumi Furika rice seasoning (this stuff is addicting!), fresh sesame leaves, sesame oil, a purple sweet potato, and a bottle of Hite beer (Korea’s most popular beer!). I made a quick and simple dinner that was inspired by the tour that I’ll share in my next post. The beer really was refreshing and had a malty flavor.

If you missed the tour, feel free to ask any questions. I can pass them along to Becky. If you were on the tour, feel free to correct me or add anything I missed.

Open 7 days a week!

Homemade packaged items at the front of the store.

Becky explaining seaweed and nori wrappers.

Becky explaining tofu cutlets in the refrigerated area. You can stuff them with rice that is seasoned like sushi rice (vinegar, sugar, & salt) or use sushi rice mix powder, and fry them.

I'm still learning my camera, so this & some of the other photos aren't focused correctly.

Foodie Finds: Goya Frozen Products

There’s a little Mexican grocery store called Mando’s Produce on Doniphan in between Thorn and Redd that I go to every once in awhile. If you live on the westside you may have heard of it, or recognize it as that red barn store. The entire shopping center that it’s located in has a red barn motif. I’ve only been there a couple of times because they have really good deals on their produce, but the produce is sometimes lacking. A coworker also recommended I go there for a red enchilada sauce, but I’m still not sure which one she was referring to.

Last week, I happened to really take notice of their frozen food section, and I was impressed! I’ve seen Goya dry and canned products at other local grocery stores, but I really hit the Goya jackpot here. Not only did they have the Mexican/Spanish products, but the Puerto Rican and Peruvian products as well, and at reasonable prices!

The frozen selection varied, from prepared foods to ingredients. They had beef and green chile cheese tamales (they contain lard), tostones, plantains, beef empanadas, beef taquitos, and croquettes (meat based). Ingredients included whole hot red peppers from Peru (they looked like small red bell peppers), grated yucca root (yucca rallada), various fruit pulps, discos (dough rounds) for empanadas, and banana leaves*. They also had tubs of Recaito (cilantro based seasoning) and Sofrito (Spanish cooking base).

If you live on the eastside, it may be worth the trek if you miss Puerto Rican and other Latin American foods. I have yet to see these products at other grocery stores, but please correct me if I’m wrong (I still haven’t been to Pro’s Ranch Market). I didn’t buy anything, but I’m dying to try the tostones, banana leaves, and recaito.

Visit www.goya.com for more info and recipes on their products.

*You may also be able to find banana leaves on the eastside at the Asian import stores near Hunter and Gateway West (Oriental Imports and Wan Jia Le).

Discos para empandas

Foodie Finds: Fresh Garbanzo Beans

I was at the Walmart Neighborhood Market last week when I spotted a pile of little green pods in the produce section. At first I thought they were fava beans, but as I got closer they were labeled as fresh garbanzo beans. I was really excited to try them, so I grabbed a few handfuls even though I had no idea what to do with them.

I could have sworn they were $1.46 a pound (that’s what I told the cashier when she couldn’t find their code), but when I went to the Supercenter today, the sign said $4.98. This might seem a little pricey, but they weigh next to nothing so you can get a good amount for cheap.

Of course, I googled them and found tons of recipes and info on them. The Food Section’s post was one of my favorite pages that I came across. I decided to pan roast them, but I may try steaming them as well. Before I cooked them, I tried them raw. They had a raw, earthy flavor, but they also had the same aftertaste as falafel.

I drizzled a bit of oil in a nonstick pan over medium heat. I tossed the unpeeled beans in, shaking them frequently, and cooked them for a few minutes, until their husks were charred. They cook very quickly, and like most of the resources said, tasted similar to edamame.

Hurry up and grab some fresh garbanzo beans for yourself before they’re gone! It’s worth braving Walmart/Walmarket at this time of year to try something new.

Fresh garbanzo beans in the raw & exposed.

 

Foodie Finds: Naan Bread

Did you know that Walmart carries Naan bread?!

Nan or naan is a flat bread that is popular in India. Walmart has a line of artisanal breads that includes naan that comes in plain, cilantro, and roasted garlic. My favorite is the cilantro one, but I can’t find it anymore. They taste slightly different from the ones served at Indian restaurants. They are rich, buttery, and delicious, but a little too heavy. They contain a laundry list of ingredients, but at least one of them is ghee (Indian clarified butter).

The package comes with 2 large pieces of naan, and costs $2.50. I now make sure to buy them whenever I cook Indian at home, but you don’t have to limit yourself to Indian cuisine. The back of the package has a list of recipe ideas that includes pizza naan, naan wraps, panini naans, and my favorite to say- naantons! Naantons are small pieces that can be used in place of croutons. Another favorite is Naanwiches™. Yup, you saw that right, they’re trademarked!  I would have trademarked naantons instead.

Update: A friend of mine said that a store at 4700 N. Mesa sells some really good naan. I believe it’s called the R V Grocery & Food Store. Thanks Oscar!

Foodie Finds: Tofurky Gourmet Sausages

Tofurky® doesn’t usually invoke feelings of gourmet foodiness, but their new line of sausages will definitely change your perception of these tofu turkey creators. Turtle Island Foods, Inc. has turned their Tofurky® Roast into three sausage flavors ready for the grill and more:

• Kielbasa (Polish for sausage)
• Beer Brats (made with Full Sail Ale!)
• Italian Sausage (flavored with sun-dried tomatoes & basil)

The Beer Brats first caught my attention at Sun Harvest, because of the inclusion of Full Sail’s Amber Ale. I’m guessing they chose Full Sail because they are also headquartered in Hood River, Oregon. So far, these have been my favorite. The beer really gives them a rich and smoky flavor. They’re a bit salty on their own, but the saltiness subdues once combined with bread or other ingredients.

The Kielbasa flavor was good, but not great. These were even saltier and had a flavor in the background that I didn’t like. Perhaps it was a pungent garlic taste? I’m not sure. Both of the sausages had a soft yet chewy texture, and were great on the grill. I also tried slicing them up and sauteing them up in a pan, and that was really good, too (recipe follows). They are also microwaveable. I can’t wait to try the Italian flavor!

These sausages contain 50% less fat than real sausage. Their sodium content is a bit high (620-660 mg), but they have zero cholesterol. They also pack 26-29 grams of protein, 8 grams of fiber, and only contain 12 grams of carbs. Best of all, they are vegan and hexane-free.

Besides grilling them up and eating them on a bun with spicy mustard, I made this quick sausage and peppers sandwich. The variations on this sandwich are endless. I would have loved to use bell peppers, but I only had yellow peppers from the farmers market on hand. Garlic would’ve been nice as well, but I was too lazy to add it. Use caution with the yellow chili peppers. They’re just like jalapenos, some are HOT and some are mild! You might want to deseed and devein them.

Sausage & Peppers Sandwich for One

1 Tofurky Gourmet Sausage (any flavor), sliced
¼ onion, thinly sliced
2 yellow chili peppers, thinly sliced
1 tomato, roughly chopped

dried oregano, salt, & freshly ground pepper to taste

Any type of bread (I used whole wheat hot dog buns)
Any cheese or no cheese (I used Kraft’s Triple Cheddar Cheese)
Any condiments (I used spicy mustard & creamy horseradish sauce)

1. Drizzle a bit of oil in a nonstick skillet over medium high heat.
2. Saute onions for a few minutes, then add peppers & cook for another few minutes or until browned.
3. Add sausage & cook for a few minutes or until browned.
4. Add tomatoes & oregano. Season with salt & pepper if needed. Cook for another few minutes or until most of the liquid has evaporated.
5. Serve on toasted bread with cheese and condiments.

Day 1

Day 2. Yeah, it was that good.

Foodie Finds: Roasted Saigon Cinnamon

I was browsing through the spice aisle the other day, because I’ve been wanting to splurge on some good or exotic cinnamon. I love cinnamon so much so, that I don’t drink the last bit of my coffee because it’s become a cinnamon loogie.

McCormick just released a new spice called Roasted Saigon Cinnamon that’s part of their gourmet collection. I almost bought it immediately, but decided to hold off since Albertsons can be pricey. I ended up finding it for $3 at the Walmart Supermarket.

I think it was worth the $3. It had a complex, smoky sweet flavor that really enhanced my coffee. It kind of reminded me of this coffee that I once had in Denver at Paris on the Platte. I can’t remember what it was called, but it was a New Orleans style coffee made with chicory, topped with froth, and dusted with cinnamon (if my memory serves me correctly).  I think the name started with a B, but all that comes to mind is Bon Temps (stupid True Blood).

Foodie Finds: Brown Rice Tortillas

I’m not sure if brown rice tortillas fall under the “foodie” category, but they definitely fall under specialty foods. These tortillas are great for people who are allergic to wheat and gluten, or like me, just want to try something different. I found these tortillas at Sun Harvest while browsing the refrigerated area. I decided to give them a try since they were under $3. They’re not quite inexpensive since only six come in a package, but it’s worth it if you suffer from food allergies.

For some reason I thought these tortillas would pack a lot of fiber. I was nutritionally disappointed that they  only contained 2 grams of fiber, while whole wheat tortillas can pack about 7 grams, depending on brand. They also contained only 2 grams of protein, whereas wheat contain about 8 grams. On the upside, brown rice tortillas are low in fat, calories, and sodium. They also contain 95 milligrams of potassium.

These tortillas are a little odd at first due to their bubbly looking surface and brittle texture, but once heated they become more pliable. I heated mine over the open flame of a burner, but you can also use a pan or skillet. Once heated, they also attain a nice, chewy texture. It is a toothsome chewiness, unlike wheat tortillas which can make your jaw grow weary. I’m not sure how to describe the flavor, but it was a good and subtle nutty flavor.

While I didn’t make anything exciting with them (I only used them for burritos), I did try toasting them in the oven. The outcome was a light, crispy texture with a toasted rice flavor. It was so quick and simple, and I didn’t have to use any oil or seasonings. I just laid the tortilla directly on the rack of my toaster oven, and baked it for a few minutes at 350°, turning the tortilla once. Be very careful not to burn it and careful when handling. The tortilla gets very hot and retains that heat for awhile. I liked the flavor better when it was a dark golden brown. You can even cut the tortillas into strips or triangles for chips. I really fell in love with the texture and flavor.

The brown rice tortillas that I bought are made by Food For Life Baking Co.

Does anyone know if Cielo Vista Natural Market or other stores carry them or any other brands?

Tostada/Chip Recap:

1. Preheat toaster oven at 350°F on toast or bake setting.
2. Cut into strips or triangles and place on a baking pan, or place a whole tortilla directly on the toaster oven rack.
3. Bake/toast for 3-10 minutes depending on desired crispness and darkness.
4. Carefully remove from oven and let cool.
5. Enjoy!

These chips should have been toasted a bit longer!