The “Pink Slime” Debate

By Paula Detwiller

For the last two decades or so, our hamburger meat has been “beefed up” with filler made from ground-up, ammonia-treated beef scraps, sinew and connective tissue.  Formally known as boneless lean beef trimmings (BLBT), the food industry says it’s wholesome, safe and delicious. But recent media reports about this “pink slime” are making people take a closer look at what they’re eating.

The good news is that the sudden attention has caused supermarkets and fast food chains all over the U.S. to announce they will no longer use pink slime. In South Florida, the list includes Publix, Costco, Winn-Dixie, Target, Whole Foods, Wal-Mart, and Sam’s Club, as well as McDonald’s, Taco Bell, Burger King, and Wendy’s (which said it never used pink slime in the first place).

Beef is Beef?

In an effort to fight the consumer backlash that erupted last month, BLBT mega-producer Beef Products, Inc. started a campaign called “Beef is Beef” in which they argue that their products are high quality, safe and NOT pink slime.

But even without pink slime, commercially produced beef may not be as wholesome as advertised. Because much of our beef in the U.S. comes from cattle raised in giant industrial feedlots, where the animals are fattened with corn, given growth hormones, and inoculated with antibiotics, many people are choosing grass-fed beef for their burgers and steaks.

Make the Switch

Look for the “Florida Grass-Fed Beef” booth at the Delray GreenMarket. The vendor is Arrowhead Beef based in Chipley, Florida, and their meat comes from free-range cattle that eat a natural grass and forage diet. No hormones or antibiotics are used.

“Cattle that are fed grass, not corn, produce meat that tastes the way it did 40 to 50 years ago,” says Tom Pellizzetti of Arrowhead Beef. “Not only is our beef healthier for you and more nutritious, it tastes better.”

Pellizzetti says grass-fed beef has saturated fat levels as low as chicken. He says it is also high in Omega 3 fatty acids (the “good” kind), while typical industrial beef has no Omega 3 and lots of “bad” Omega 6 fatty acid.

Beef is beef?  You decide.

It’s Florida Tomato Time!

By Paula Detwiller

Did you know that fresh, ripe, juicy tomatoes are harvested from every growing district in Florida at this time of year, and shipped across the U.S.? That’s why April is National Florida Tomato Month, in recognition of our state’s large, high-quality crop.

More than 50 varieties of tomatoes are grown here, many with pretty names that broadcast their origin: Floragold, Florida Petite, Floramerica. You’ll find a wide selection of to

matoes each Saturday at the Delray GreenMarket from the growers at Green Cay Farms, Sanchez Farms, Thomas Produce, and our newest produce vendor, Alderman Farms.

Organic Options

With a 300-acre organic farm located in Loxahatchee, Alderman Farms grows four types of organic tomatoes: Grape, Cherry, Round, and Roma. In fact, they’ve been producing organic as well as conventionally farmed vegetables in Florida for more than 30 years—and they are rightfully proud of their “Certified Organic” label from Quality Certification Services.

Whether organic or conventionally grown, tomatoes are used in a variety of cooked dishes, from Spanish gazpacho to Italian marinara sauce to Indian curries. But as any Floridian knows, they’re also just perfect “au naturel.” Here’s a quick, nutritious way to enjoy them, courtesy of Florida Tomato.

Tomato and Bulgur Salad

(yield: 4 cups)

2 medium fresh Florida tomatoes
½ cup bulgur (uncooked)
1 cup chopped mild onion
1 cup chopped fresh parsley
1 cup homemade or prepared Italian salad dressing
2 teaspoons finely minced garlic
½ teaspoon salt
1 to 2 teaspoon ground coriander (optional)

Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut in 1-inch chunks; set aside. In medium heat-proof bowl, combine bulgur with 1 cup boiling water. Let stand until bulgur is softened (about 15 minutes). Drain off any remaining water; return bulgur to bowl. Stir in onion, parsley, dressing, garlic, salt, coriander and pepper. Toss to mix. Serve immediately, or cover and refrigerate up to 2 days.

Easter Bonnets Are for Pets!

The Delray GreenMarket will host its 11th Annual Easter Bonnet Pet Parade on Saturday, April 7, 2012.  Registration will begin at 9:00 am on the front lawn of Old School Square, 51 N. Swinton Avenue.  A suggested donation of $2 per registered pet will be collected to benefit the Animal Rescue Force.   The parade will begin at 10:00 am and the event is free to watch!

All types of domestic pets are invited to participate in the parade. Most contestants are dogs, but previous years have seen cats, goats, and birds strut their stuff, too! Local celebrity judges donning top hats and canes will lead the sidewalk procession east along Atlantic Avenue to the GreenMarket, on SE 4th Avenue.  Judging and prizes will be awarded for six bonnet categories: Most Original, Traditional, Funniest, Most Tropical, Most Frou-Frou and Owner/Pet Look-A-Like.

Parade your pet or come as a spectator, then stay to shop with the GreenMarket vendors and enjoy the live entertainment.  It’s a great event that’s fun for the entire family.  For more information contact Delray GreenMarket Manager Lori Nolan at (561) 276-7511 or greenmarket@delraycra.org.

The Simple Way to Avoid Hidden Sodium

By Paula Detwiller

Do you know how much salt you consume daily? As the federal government pointed out recently, the foods we eat often contain a lot more sodium than we realize, even when they don’t taste particularly salty! For example:

• 1 packet Quaker instant oatmeal, maple & brown sugar flavor- 253 mg sodium
• 2 Tablespoons fat-free Italian dressing – 430 mg sodium
• 3 ounces of bacon – 620 mg sodium
• McDonald’s Quarter Pounder with Cheese – 1,190 mg sodium
• Taco Bell Chicken Fiesta Taco Salad – 1,830 mg sodium
• KFC Chicken and Biscuit Bowl – 2,420 mg sodium

How Much is Too Much?

The U.S. Centers for Disease Control says 70% of Americans are eating more than twice the recommended level of salt every day, putting them at risk for high blood pressure, heart disease, and stroke. Excess sodium in the diet is also linked to kidney disorders, digestive diseases, and osteoporosis.

So what’s the recommended level? No more than 2,300 mg of sodium per day. And if you are over 51, African-American, or already have high blood pressure, diabetes, or chronic kidney disease, the recommended daily level is 1,500 mg.

The Answer: Eat Fresh

Because the worst offenders for high sodium content are packaged, processed, and fast foods, your best bet is to cook your own meals and “eat fresh” whenever possible. Fruits and vegetables are naturally salt-free and provide loads of vitamins, minerals, and fiber. Make your own salad dressings with flavored vinegar and olive oil. Use dried beans instead of canned (one half-cup of canned black beans = 480 mg of sodium!). Rather than using table salt, try using cilantro, basil, thyme, rosemary, cayenne pepper, garlic, onion, and citrus juices to liven up the flavor of your food.

The Delray GreenMarket has 60 feet of fresh, locally grown produce, so you can stock up on fresh fruits and vegetables each weekend. Our vendors also offer a great selection of fresh herbs and gourmet seasonings. Check online for helpful low-salt tips and recipes. And remember: restaurant meals can often contain an entire day’s worth of sodium—so don’t be shy about asking the chef to “hold the salt.”

CRA Awareness Month!

by Paula Detwiller

Have you ever wondered who’s in charge of the Delray GreenMarket? Sure, we all know that GreenMarket Manager Lori Nolan is in charge, but who does she work for? The answer is the Delray Beach Community Redevelopment Agency (CRA).

If you’ve been around Delray Beach for a while, chances are you’ve seen a lot of the CRA’s work. But you may still be wondering: who is the CRA and what does it do?

March is CRA Awareness Month in Delray Beach—the kickoff to a long-term community outreach campaign designed to better acquaint the public with the CRA’s mission, programs, and accomplishments. The CRA will be at the market this Saturday, March 10. Stop by the CRA booth for a free glass of orange juice. While you’re there, you can meet a few CRA staff and board members, and learn more about what the agency does for the community.

Essentially, the CRA works to create a better city in which to live, with better infrastructure, more attractive neighborhoods, and a stronger local economy. And this month, you’ll have several opportunities to learn just how the CRA creates these positive changes.  To learn more about CRA Awareness Month, and to see the full schedule of events, visit the CRA website.

CRA & GreenMarket Trivia

FACT: GreenMarket Manager Lori Nolan is the longest tenured CRA employee, with 14 years under her belt.

FACT: The CRA was established in 1985 by the City Commission. Eleven years later, the CRA started the GreenMarket, in 1996.

FACT: The market has had seven different locations in the downtown since it opened. It started in the parking lot of the current CRA office (20 N. Swinton Avenue), then moved to NW 1^st Avenue, back to the CRA parking lot, to the Tennis Center parking lot, then to Worthing Park, the former Old School Square parking lot, and finally to SE 4^th Avenue where it is today.

It’s National Sweet Potato Month!

By Paula Detwiller

 

Seems natural, doesn’t it, that the same month we celebrate love and romance is also National Sweet Potato Month? This healthy root vegetable is easy to adore, offering a rich abundance of Vitamin A, a significant amount of Vitamin C, and enough fiber and complex carbohydrates to help stabilize blood sugar levels and lower insulin resistance.

One of the oldest vegetables known to humankind (consumed since prehistoric times, according to archeological evidence), sweet potatoes can reduce your risk of disease, with protective anti-oxidant and anti-inflammatory benefits. They are “among the most nutritious foods in the vegetable kingdom,” according to the Centers for Disease Control. What’s not to love?

Storage and Cooking Tips

To keep sweet potatoes fresh, store them in a dry, cool place—55 to 60 degrees is recommended—and never in the refrigerator, which gives them an “off” taste. To maximize nutritional value, cook and eat sweet potatoes with the skin on, because most of the nutrients are next to the skin.

You’ll find sweet potatoes at the Delray GreenMarket, of course. And to celebrate National Sweet Potato Month, here’s a favorite recipe from our GreenMarket cookbook, Tastes of the Season:

Bubba Smith’s Sweet Potato Biscuits

 3/4 cup mashed sweet potatoes

2/3 cup milk

4 Tablespoons butter, melted

4 teaspoons baking powder

1 Tablespoon sugar

½ teaspoon salt

1 ¼ cups plain flour

Cook the sweet potatoes in a pot of boiling water until tender. Drain and mash. In a large mixing bowl, add the mashed sweet potatoes, milk, butter, baking powder, sugar, salt, and flour. Mix together to form soft dough. Turn out on a floured board and toss lightly until outside dough looks smooth. Roll the dough out to ½ inch thickness and cut into a desirable size biscuit using the top of a glass. Bake in a 450-degree oven on a greased cookie sheet for 10-12 minutes or until light golden brown. Serve warm with butter. YUM!!

“The Stinking Rose” Takes Center Stage

By Paula Detwiller

What flavors your food like nobody’s business, boosts your immune system, and keeps vampires away?

Garlic, of course! And if you love garlic, the place to be this weekend is the 13th annual Delray Beach Garlic Fest, Friday evening through Sunday at Delray’s Old School Square. This annual extravaganza celebrates garlic—affectionately known as “the stinking rose”—with a Garlic Chef Competition, children’s activities, big-name musical acts, and much more.

 

Garlic Fun Facts

• Garlic (Allium sativum) is a member of the lily family, which also includes onions, leeks, and chives.
• Garlic has been grown for more than 5,000 years. It was given to the slaves who built the pyramids, to enhance their stamina and strength.
• Garlic is a natural anti-inflammatory and antibiotic. It’s also been shown to lower blood pressure, cholesterol, and the risk of cancer. And it’s an excellent source of Vitamin C, Vitamin B6, and manganese.
• Whole garlic bulbs will stay fresh for about a month if stored in a cool, dark place (no need to refrigerate). But once you break the head of garlic, shelf life shrinks to just a few days.

 

Garlic Lovers Unite at the GreenMarket!

On your way to the Garlic Fest on Saturday, stop by the Delray GreenMarket for some garlicky goodies to take home. We’ll put you in the mood with our garlic spice mixtures and hot sauces (garlic habanero; aged red cayenne with cilantro and garlic; and roasted garlic habanero). Sample our garlic-infused or cold pressed olive oils, or pick up a quart of garlic pickles.

The GreenMarket is open from 9 a.m. to 2 p.m. and is located on SE 4th Avenue, just three blocks from the stinkin’ action. We’ll have our own entertainment—Mr. Hot Pepper will be on the steel drums. See you there!

Find Your Super Bowl Fare at the Delray GreenMarket

By Paula Detwiller

Giants or Patriots? Eli Manning or Tom Brady?

Wait a minute. Isn’t the real question “Crab Dip” or “Shrimp Cakes”?

Whether you cheer for New England or New York (or neither!), Super Bowl Sunday is a great reason for a get-together. And to make sure you have the freshest ingredients possible for your Super Bowl party, be sure to stop by the Delray GreenMarket the day before.

 

Football Lover’s Food

From Anita’s Guacamole to Mozzarita Fresh Italian Cheeses to half-sours from The Happy Pickle, we’ve got football fans’ favorite finger foods. But that’s just for starters. Here are two “super” appetizers from our GreenMarket cookbook, Tastes of the Season, that are sure to please the palate. Both use fresh seafood and vegetables available at the GreenMarket.

– — – — – — – –  – — – — – — – –

Crab Dip   (recipe from Bruce and Natalia Hartwig, Off Shore Crab Company)

6 oz crab meat

8 oz cream cheese, softened

2 scallions, chopped

½ red pepper, chopped, no seeds

2 oz sharp cheddar cheese, shredded

2 Tablespoons sour cream

In a medium-sized bowl, add all ingredients except sour cream. Mix well. Add the sour cream and mix again. Serve cold with crackers or chips.

– — – — – — – – – — – — – — – –

Shrimp Cakes  (recipe from GreenMarket shopper Carolyn Donohue)

1 lb. uncooked shrimp, peeled and deveined

1 large Russet potato, peeled and finely chopped

1 medium onion, finely chopped

4 green onions, finely chopped

3 Tablespoons flour

1 egg, lightly beaten

1 tsp salt

½ tsp pepper

Grind the shrimp in a food processor to a coarse consistency. Add the potato and onion and pulse just to combine. Transfer to a medium bowl. Stir in the green onions. Fold in the flour and eggs, add the salt & pepper. Heat 2 inches of oil in a deep skillet over medium heat until it reaches 375 degrees. Working in batches, drop the shrimp mixture by the spoonful into the oil. Fry the shrimp cakes until golden brown. Transfer to a paper towel-lined plate to drain. Season with salt & pepper and serve hot.

– — – — – — – — – – — – — – — – –

ENJOY THE GAME!

P.S.  Our Tastes of the Season cookbook is available for only $12 at the CRA’s GreenMarket booth. Or call GreenMarket Manager Lori Nolan at (561) 276-7511 to order a copy or two.

Celebrate the Croissant with Old School Bakery

By Paula Detwiller

If you’ve ever enjoyed a light, buttery, fresh-baked croissant, then you understand why this delicate pastry has its own holiday. National Croissant Day is Monday, January 30, and the Old School Bakery booth at the Delray GreenMarket will be well-stocked this Saturday to help you mark the occasion.

Old School Bakery has been a Delray GreenMarket vendor since the market opened16 years ago. And owner Billy Himmelrich says people have always been crazy about their croissants—both plain and chocolate.

From Paris with Love

Billy, a professional chef, learned how to make authentic croissants at the Ritz Hotel in Paris. After perfecting his culinary skills at several Michelin 3-star establishments abroad, he returned to the U.S. and opened his first bakery in Baltimore, Maryland 25 years ago.

When he moved to South Florida in the late 1990s, Billy considered opening a restaurant.

“Then I thought about the basic ingredients in bread—flour, water, salt and yeast,” he says. “Since a bakery had lower ingredient costs than a restaurant, I figured I’d lower my risk of failure.”

It was a smart move. Today, Old School Bakery’s breads and pastries are served at some of the finest restaurants in the region:  Joe’s Stone Crab and the Fontainebleau Hotel in Miami Beach.  The Breakers and Café Boulud in Palm Beach. And here in Delray, Tramonti, Caffé Luna Rosa, and Seagate Beach Club are a few of the eateries serving Old School Bakery products.

 

Building a Croissant Fan Base

Old School Bakery operates a retail store and café at 814 East Atlantic Avenue in downtown Delray, where you can enjoy a cappuccino with your fresh croissant and buy a baguette to take home. The outlet store at its commercial bakery (45 N. Congress Ave. in Delray Beach) offers fresh-baked products along with day-old breads at reduced prices.

Billy says he appreciates that the Delray GreenMarket focuses on local vendors, and that having booth there has helped build awareness of Old School Bakery in the community.

Have You Read The Pineapple?

By Paula Detwiller

A new community newspaper has debuted in Delray Beach! The Pineapple is a free monthly publication dedicated to covering what’s happening in downtown Del

ray—which includes, of course, the Delray GreenMarket! Pick up your copy at the market this weekend, or at other local hangouts including many downtown coffee shops, and public facilities such as City Hall, the Chamber of Commerce, and the Delray Public Library.

The inaugural issue hit the streets in mid-December and has become quite a hot ticket, according to publisher Jeffrey Diaz.

“I’m actually going into Spot Coffee almost daily to re-stock the paper there,” he said.

 

Why the name “Pineapple”?

Diaz said some people assume that the newspaper focuses exclusively on the Pineapple Grove Arts District.  But in fact, the publication covers all of downtown, from the oceanfront to Interstate 95. He said the name was chosen in tribute to Delray’s history as a major pineapple-growing area, and because the fruit is a universal symbol of friendship and warm welcome.

“We really needed a new community newspaper,” said Elizabeth Burrows, Marketing & Grants Manager for the Delray Beach CRA, which runs the GreenMarket. “The Pineapple can focus on the stories and issues that are important but overlooked by other publications.”

 

Geared Toward Locals—and Visitors

“The Pineapple is visitor-oriented, focusing on downtown activities and developments,” Diaz said. “We carry news and information about upcoming events, emerging artists and musicians, new business developments, educational and recreational opportunities—anything that impacts our Village by the Sea.”

Next time you visit the GreenMarket, be sure to pick up The Pineapple along with your pineapple!