First, my camera seems to be out of commission so I have scoured the archives instead of taking pictures at the market today.

Cabrillo Farmer’s Market ( today I went to the downtown Santa Cruz market, but you get the idea)

I have been out of town the last few weeks and eating other peoples’ cooking. Add to that the fact that summer produce is at its peak, I got a bit carried away today at the Farmers’ Market. I had two very full and heavy bags! My refrigerator is full and now I have to be on top of things so that none of it goes to waste. I thought I would go through my purchases with you and my plans for them.

I am hungry for fruit this week. I bought strawberries which honestly will probably just be eaten as is. I am surprised I didn’t eat all of them already! Windmill Farms of Live Oak has the best berries I have ever eaten! Yum.

I bought plums, a new to me variety called Yummy Giants and yes, they are. They are for a cooking trade with a friend and will become hand pies.

I bought lacinato kale, basil, cilantro, and cucumbers from Route 1 Farms. I ate some of the kale tonight with green beans also gotten at the market from Mell-o-dee Ranch, from whom I also got some eggs, corn,  and blackberries. The eggs are going into some homemade mayonnaise amongst some other things. Basil and Cilantro will become pesto, which I have written about here. Cucumbers are being combined with lemons from my tree to become soda. ( a future blog post there) The corn is being pickled tomorrow, based on a variety of recipes I found on the internet. ( also, a future blog post, provided I get my camera working!) Blackberries will be blended with some kefir tomorrow morning for a smoothie.

I treated myself to some raw cream from Claravale Dairy. I am lactose intolerant but occasionally I put raw cream in my coffee substitute drink in the morning and it doesn’t seem to affect me in the same mucus-y way that pasteurized dairy does. We are so lucky here in this part of California to have this dairy . Almost daily, I read on the internet stories of raw milk dairies being raided, shut down by the FDA. Please educate yourself on this subject and support your small local dairies.

I came home with a nice sized newly “processed” pasture raised chicken and a small bag of chicken feet from Fogline Farms in Soquel, Ca. I will roast the chicken and have enough for probably 4 meals. I am likely to eat the legs and thighs as is. I will make some chicken and fig salad from the breast. Then, the carcass and some of the feet will be turned into delicious chicken bone broth. That, in turn, will go in the freezer for future use.

I also got carrots and radishes which will go into salad and just for munching. Thanks, Blue Heron Farm.

A bottle of Mint Cooler from Creative Cultures rounded out my purchases. After momentarily forgetting where my car was parked and having to carry those heavy bags a few more blocks than planned, it gave me a boost for sure!

Please use the comment section to share what you have gotten recently at your farmers’ market.

Oy! I have a good case of California Coastal summer seasonal affective disorder. Need sunshine soon! ( I am heading up to Mt. Shasta in August, where it will be very hot and sunny so I am to be cured.)

Here are some photos of the flowers in the market today to cheer you up if you need some sun and guaranteed to make you happy even if you don’t need more sunshine and warmth.

Many of my personal chef clients have special dietary needs such as gluten intolerance. As I do also, this works well for me. I have done a lot of experimentation over the years, searching for satisfying healthy ingredients. I did baking this winter and spring for a local cafe and made scones every week. Then I often used frozen blackberries. Now, we are in the height of summer fruit season and the farmers’ markets are overflowing with beautiful berries, as well as the stone fruits such as cherries and peaches, both of which would be yummy in this scone recipe. All berries, especially the dark ones, are high in antioxidants and so good for you and so satisfying.

In my own personal dietary path, I generally avoid flours of all kinds, not just the ones containing gluten. I have a hard time digesting refined carbohydrates if I eat too much. There also seems to be an almost addictive element there for me.  But, a baked good now and then is something to look forward to and savor.

Gluten Free Blackberry Scones

1 1/2 c. Almond meal ( I use Bob’s Red Mill)

1 c. Gluten Free baking mix ( again, I use Bob’s Red Mill)

1/2 tsp. salt

1/2 tsp. baking soda

1/6 cup melted coconut oil ( 3 T)

1/6 cup melted butter ( 3 T )

3 – 4 T. raw local honey, depending on your sweet tooth and the sweetness of the berries

2 pastured eggs

1 c. fresh local organic blackberries ( of course ALL of your ingredients should be organic)

Preheat oven to 350º F. Prepare a baking sheet by lining it with parchment paper or a silicon mat. Mix all the dry ingredients. Add the blackberries and stir. Add the remaining ingredients, mixing gently. The dough will be sticky. Spoon it into mounds on the baking sheet. This recipe makes 6 large scones. Sometimes, I make 12 smaller ones. Bake for 12 – 15 minutes. I usually turn the baking sheet halfway through the baking to help ensure evenness.

You could substitute many other kinds of fruit. Strawberries, cherries, blueberries, peaches, or a combination. Just make sure the pieces are a nice small size.

So, make yourself and your loved ones a batch of scones. Take a break and sit a moment and enjoy the summer with a scone and an iced tea/coffee/coffee substitute. Life is sweet.

This post is part of the GNOWFGLINS  Tuesday Twister and Slightly Indulgent Tuesdays. Check out the other interesting reads, please.

Burritos, eggrolls, crepes, summer rolls, sandwiches in a flour tortilla… food in its own edible package. These are all so yummy and so not on my list of foods to eat. There be gluten, Captain! ( my favorite Star Trek movie was the one about the whales. This is my homage to the scene where Mr. Scott, always my favorite, managed to beam these beautiful whales aboard the ship. Sorry, I digress ) Why not wrap it all up in a vegetable package. Collard greens fit that bill nicely, due to their size and “toughness” and as a side benefit they are packed with good nutrition and mostly can be found fresh year round.

The only limit to the possibilities here is  your imagination and what you have available. Use seasonal vegetables. Add beans. Get creative with the herbs and spices. Don’t like chicken ? I was wishing I had some shrimp. It certainly can be vegetarian or vegan with the addition of tofu or cheese.

Early Summer salad Collard Wraps

one serving ( I could have eaten another one), just multiply by how many people you want to serve

2 large collard greens leaves, trimmed and steamed ( cut out the tough part of the stem, you want to be able to fold it), cooled ( i used a pinch of salt in the steaming water)

for the salad:

Total of 1 – 1 1/2 cups of the following ingredients – thinly sliced fennel, mung bean sprouts, sunflower sprouts, daikon radish, grated carrots, scallions, basil, mint. ( go wild! celery would be good, summer squash, peas, red radishes, bell pepper. just keep the pieces small)

4 oz. chopped cooked chicken ( oh please make sure you used pasture raised, free range chickens. They may be hard to find but oh so worth it!)

for the dressing:

2 T. tahini

salt and pepper to taste

1 tsp. raw honey

1 T fresh squeezed lime juice

1/2 tsp. grated fresh ginger

for the dipping sauce:

1/4 c. whole milk yoghurt

curry powder to taste ( again, use your imagination. chili powder ? cilantro? rosemary or thyme? garlic ?

To assemble:

Lay out the steamed collard green on a clean surface. Smear a Tablespoon or so of the tahini mixture across a portion of the green. You will need a bit at the top of the leaf to help seal the final fold. Top that with a handful of the salad mix. Top with 2 oz of the chicken. Fold in the sides of the leave and roll from the bottom. I only got one fold . It works a bit better if the leaf is still damp from the steaming. Make it tight and neat to keep the filling in.

Dip into the sauce and eat. Easy! Delicious and good for you!

This post is part of the Tuesday Twister on GNOWFLINS .