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Sunday, June 19, 2011

Local Strawberries Are Finally In at Farmers Markets

It's Strawberry Time!  (Finally!)

Strawberry Salad by Naomi Kakiuchi
ph credit - Kakiuchi
Eat Fresh!

A beautiful salad recipe from Naomi Kakiuchi, Northwest Chef and editor of NuCulinary newsletter.
Naomi is a frequent chef in residence at Seattle Neighborhood Farmers Markets and many other places.  It can be made with all local ingredients, most available at local farmers markets. also on Facebook and Twitter. and

I am sharing this weeks' favorite recipe. I made this for the City of Renton Wellness Lunch and Learn session this week. These associates are getting fit and growing their own veggies--a great corporate initiative and my role is to give them a little inspiration and answer their cooking and nutrition questions. It is a great staff and we had over 30 people learning and most importantly eating! All of the ingredients for my live cooking demo came from their Farmers Market just down the street from City Hall. A salute to them and their hard work!

Happy Sunday to those sacrificing and giving Father's out there including my own wonderful father Sam! All that you do and sacrifice is noticed and appreciated. Happy Fathers' Day! 

Building Community through Cuisine,
Naomi Kakiuchi, RD, CD, CCP

Farmers Market Delight!
With the cool weather it's been a little touch and go at the farmers markets, wondering which week will bring us the berries. But they're here now! After you get your fill of eating berries straight from the box, here's a sweet and tangy vinaigrette you can use them for. Homemade salad dressings cost less per ounce than store bought, are healthier for you, and taste much better and fresher too!

Mixed Greens with Nuts, Cheese and Berry Vinaigrette 
For Five Minute Vinaigrette:
1/3 cup apple cider vinegar
6-8 large strawberries
1 clove garlic
1 teaspoon honey
1 teaspoon Dijon mustard 
2/3 cup extra virgin olive oil or canola oil
Kosher Salt and Freshly Ground Black Pepper to taste

Local organic spring mixed greens
1 pint strawberries, quartered
Goat or Feta Cheese, crumbled
Hazelnuts, walnuts or almonds, shelled and chopped
1/2 cup chopped fresh herbs, mint, cilantro, etc
      In a blender, mix first five ingredients well. With blender running, remove feed cap and pour in oil in a slow, steady stream.  
      Season to taste with salt and pepper.  Store extra in the refrigerator. Thin with water if it gets too thick.
      In a large bowl, combine greens and herbs leaving a few springs for the garnish.  
      Toss lightly with dressing, 1/2 the strawberries, cheese and nuts.  
      For top, garnish with remaining berries, nuts, cheese and herbs. Perfect with a grilled steak or salmon fillet. 
Chef note: Interchange your ingredients as the season ebbs and flows. At the farmers markets, check out Holmquist Hazelnuts, for busy cooks, they have roasted nuts and you don't need to peel the skin. (Of Parmount Importance Editor's note: Try Appel Farms Fetas) or  Port Madison goat cheese for you goat cheese lovers. I am savoring the strawberries but just think of when the raspberries come in. Another fancy idea is to use candied nuts, yummy!



    This is the link to my facebook page. You can look at it even if you don't have a facebook account. All the links are there for the photowalks. I've added the link to my pictures taken on Sunday at Richmond Beach Low Tide Walk. Next month's walk will be during the WOWTA tour in July.

    Dorrena Ortega
    Shoreline, Wa Photowalkers

  2. Thanks Dorrena! Fun walking the beach with you and your husband Sunday. I will look forward to viewing your images.

    And YES. Would like to utilize some of the WOWTA images since I have to work that day.