Boy-O, Boy-O Boy! Shopping for your fruits and veggies at the Pacific Coast
Farmer’s Market on Main Street on Thursday is always lots of fun because the choices you can make will be so many! This is a super season to fill up on the fresh produce brought to us from nearby farms. Even though a scenic trip through the neighboring San Joaquin Valley would be fun, it’s really great to just stroll downtown and buy your fruits and veggies right from the farmer who grew them.
J & J Ramos Farms from Hughson will be offering freshly picked white and yellow peaches, white and yellow nectarines, plums, apricots, pluots (plum and apricot hybrids) cherries and tomatoes. Plan your menus to include them in salads and desserts as well as in sauces for your meats and poultry during this warm season when appetites need a little inspiration.
Ordinary salads of greens or fruits present a more important offering when they are “dressed” well. Here are a couple of nice and simple-to-make dressings that will sparkle up some of your combinations.
Tangy-Twangy Herb Dressing
1 c. mayonnaise
2 T. lemon juice
1 sliced green onion
1 T. milk
1 t. Worcestershire sauce
1 clove garlic, minced
½ t. dried basil
In a bowl, stir together all the ingredients. Cover and chill. This mixture will keep in a tightly covered container in the fridge for at least a week – and it will be in demand, you’ll see.
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Poppy Seed Fruit Dressing
½ c. mayonnaise
½ c. sour cream
1 T. honey
1 t. poppy seed
½ t. orange zest
2 – 3 T. orange juice
Mix and spoon over cut-up fresh fruit. Makes about 1 ¼ c. dressing.
Trivia Note: Poppy seeds are so tiny that it takes about 900,000 of them to make a pound
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But – if you would rather not spend any time in the kitchen, consider the Five Cousins from Portugal and their offerings of ready made mild and hot sandwiches including their delicious home-made linguica. Go ahead and treat yourself to a super dinner sandwich and a cold drink you can take poolside or out on the back porch and enjoy the ambiance of a lazy summer meal.
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My Own Submarines
8 hard rolls cut horizontally into thirds
Soft butter or margarine
8 slices salami or ham
8 slices mozzarella cheese
8 sliced cooked turkey or chicken
4 oz. blue cheese, crumbled
Heat over 425 degrees. Spread all cut surfaces of the rolls with butter. Place salami slice on bottom section of each roll and top with cheese slice. Add second section of roll and top with turkey slice and blue cheese. Top with third section of roll, wrap each sandwich in aluminum foil and heat 15 – 20 minutes.
