Haven't been to the Plantation Farmers Market in ages, but I had been watching a Cooking Channel show on food trucks and was inspired to check out our local food sources.
Last time I went, the produce section had been joined by a few new vendors -- a hummus guy, a baker, and some plant sellers.
But, wow! Lots more to choose from today.
Nonna Rizzo's, a really creative lineup of sauces. I bought a puttanesca and one called Ceci della Basilicata -- made with chickpeas, plum tomatoes, garlic and rosemary.
See those avocados at the bottom of the photo at right? There are California ones and Florida ones. California ones are darker, smaller and higher in fat than the often football-sized Florida ones. Their texture is firmer and the fruit is sweeter, so it can be used in savory and sweet dishes, like...
Avocado Italian ice! That's Tessi, from The Chill Stop, scooping me out a cup of Florida avocado Italian ice. I had walked up to their cart and I must have had "OMG, avocado Italian ice!" written all over my face because her Chill Stop partner John said "wanna try a sample of the avocado?"
It was creamy, light, sweet and not at all like frozen guacamole.
So I walked out with sauce and cookies and had avocado Italian ice and a slice of tortilla espanola for lunch.
Where were all the fresh veggies? Those had to wait until I got to The Fresh Market (I was market hopping today). The farmers market selection was a little thin -- guess it's the end of the growing season. But I did pick up some nice organic collards and Perfect Foods bars at The Fresh Market.
But it's great to chat with and buy from locals -- the honey people let me sample some very cool varieties -- avocado, local wildflower and even mangrove and palmetto honeys. There aren't any mystery ingredients, nothing's overprocessed -- it's all real food and real friendly.
And here's this week's HealthBuzz: