Fresh from the Garden

food

By Jodi Brown, the Ultimate Kitchen Commando

Fresh Produce

Papaya Batido

Blue Basil Marinated Watermelon Salad

Fresh

Palafox Salad

From The

This is the first summer in over 20 years that I have had a vegetable garden, and as a chef who leans towards being a bit more particular about my ingredients than the average consumer, I cannot tell you how excited I am to witness the fruits of my labor. In addition to my small garden area, I have seven papaya trees that I cultivated by doing nothing more than tossing a handful of seeds off my second story porch into a sunny corner of the yard. All seven trees have small fruit on them and I can’t wait to be using these jewels to make papaya batidos. For now, I’m buying them ripe and ready at the market. Hot tip: I’ve also added the peppery black seeds from the fruit into the blender when making salad dressing. I really hate to waste anything.

In keeping with my mantra of striving to constantly upgrade your food choices whenever you can, garden items of exceptional quality don’t require much fuss and are already at the top of the list if you are growing organically. Try to keep it simple and enjoy the limited availability of fresh, local, organic foods given the

Garden

opportunity to mature on the vine and become their very best. A warm tomato, plucked directly from the plant and consumed in the yard, will leave you wiping its juices off your chin. Wallow in it.

The Palafox Market has quickly grown in size, and the vendors have spectacular offerings. This week, heirloom cucumbers were a big surprise for me; I’d never seen a round cucumber before and I just had to use them in a salad. I use a lot of cucumbers in my world for juicing and smoothies, so it was great fun to see a new variety.

They were so crunchy and refreshing. Berries are now plentiful too, and you’ll be disappointed if you don’t get some while they are at their peak deliciousness. Having been a lifelong blueberry junkie, I was shocked to learn that there are many varieties of these berries, and one vendor even allows you to taste, then choose, the variety you want to purchase.

Buy what’s beautiful and in season and play with it.

Yes, you read that correctly: play with your food. It’s the best way to come up with new ideas. I promise, you won’t regret it.

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Before we get into recipes, here is a great way to prep your basil to compliment many of your favorite dishes.

Chiffonade of Basil • Stack 5 or 6 large dry basil leaves • Roll the stacked leaves from front to back into a long cylindrical form.

• Hold in place with one hand and cut into very thin slices across the entire length of the roll.

• Discard stem ends that remain in your hand.

• Fluff with your fingers.

• Use as a garnish on any of your favorite summer dishes or incorporate into your salad greens.

Palafox Salad 2 medium – large heirloom tomatoes, sliced in rounds 2 heirloom cucumbers, sliced in rounds.

1/4 pint (box) of yellow cherry tomatoes, cut in half.

Extra virgin olive oil Balsamic vinegar (good quality) Sea salt Fresh, finely ground, black pepper Chiffonade of basil On a large plate, place alternating slices of cucumbers and heirloom tomatoes along the outside edge. Pile the yellow tomatoes in the center. Drizzle the entire plate with extra virgin olive oil and balsamic vinegar. Finish with sea salt, finely cracked black pepper and a chiffonade of basil to taste. Serve at room temperature.

Blue Basil Marinated Watermelon Salad 3 cups bite sized watermelon pieces (seeds removed) 3/4 cup of organic sweet blueberries For the vinaigrette – combine all of the ingredients below in a high-speed blender: 1 tbsp. lime juice 1 tbsp. raw honey 1/4 cup extra virgin olive oil 10 large mint leaves 1 tbsp. chiffonade of basil 1/4 cup blueberries 1/4 cup watermelon 2 Tbsp. water After blending the vinaigrette, toss with the cubed watermelon and blueberries. Best if allowed to marinate for 2-3 hours before eating.

stack basil leaves

roll basil leaves

cut basil leaves

Papaya Batido This is my personal twist on a very popular Central American favorite.

3 cups payaya, peeled and cubed.

1 cup almond milk 1 tbsp. honey 1/4 tsp. vanilla Juice of 1/2 a lime ¼ cup water Combine all ingredients in a high-speed blender. Add a little more water if necessary to achieve your desired consistency. Serve in a fabulous glass.

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About the Author: Jodi Brown is the Ultimate Kitchen Commando and loves to turn people on to delicious and healthy foods.

She assists people with food transitions and teaches healthy cooking classes. She shares her time between New Orleans and Pensacola. To learn more, visit www.ultimatekitchencommando.com .