Tag Archives: farmer’s market

Watermelon and Mint Frozen Yogurt

Watermelon and Mint Frozen Yogurt

It looks like I’m on a frozen yogurt kick this week… This one was really easy and super refreshing and made with the watermelon I got from the farmers market and the mint I grow at home. Here’s what you need:

4 cups of cubed watermelon (make sure the seeds are removed)
1/4 cup of honey
1 cup of low-fat plain yogurt
10-12 mint leaves

Blend in mixer and pour into ice-cream maker (so easy, right!?)

For toppings, I just did a simple watermelon and mint puree and poured it over top. So good!

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Farmers’ Market Finds

Pork Loin

/>I love the farmers’ market by my house on Friday nights. Especially now that there are tons and tons of peaches and tomatoes that are at their absolute peak. I’m planning on using these tomatoes and watermelon (not pictured) to make gazpacho tonight.

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Kimchi in White Wine Sauce over Pork Chops

Kimchi in White Wine Sauce over Pork Chops

We went to the Asian food market last weekend outside of DC, and it was so much fun.  We just ran around buying everything that we could think of things to do with, and a lot of things that we had no idea what we were going to do with.

With a gallon of kimchi at our disposal, we found this recipe that combined the fresh pork chops we’d gotten at the farmer’s market last week, with the copious amounts of kimchi we now have.  It was awesome.  Definitely recommend making this if you are at the very least a bit intrigued.  Kimchi and white wine sauce were made for each other.

On the side, we made a salad with the shirataki noodles we’d also purchased.  Shirataki noodles are made from yam thread and taste like regular, normal pasta, but have only 20 calories per serving because they’re basically just protein and fiber.  I chopped up steamed snow peas and mushrooms, raw beets, carrots, and sprouts and then made this sauce to pour on top.  So yummy, and so so healthy.

I would love to know if you have any exciting recipes or ideas of what else you can do with kimchi!

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Pork Chop Sauteed with Apples and Onions


This was such a good meal.  On our weekly trip to the farmers’ market, our meat guy shared with us that he had fresh cut pork chops.  Um yes please.  

After spending a few days thinking about what to do with these beautiful, fresh chops, we finally decided to sauté them in a pan with olive oil, some chopped onions and apples and wine. So delicious.

I also made a side of roasted vegetables sprinkled with olive oil, salt and rosemary with gnocchi which complemented the dish perfectly.

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Farmers’ Market Finds


DC has had some pretty weird weather in the past few days.  It went from beautiful, to hot and humid, and now its back to chilly and windy after we had a massive thunderstorm.  The weather didn’t stop the farmers’ market that takes places on our block every Friday, so we decided to head on over.

And we’re so happy we did. We came home with tatsoi spinach, vitamin greens, a huge bag of apples, some strawberries and rhubarb, fresh cut pork chops, chicken eggs and more duck eggs.  We also bought a fresh mole tamale which we ate right away and loved every bite.

Seeing the friendly faces of the farmers dedicated to healthy, organic and animal-friendly practices is always such a great way to start the weekend.  I can put work behind me and just focus on making sure I have a yummy dinner ahead of me.

Happy Memorial Day Weekend guys!

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Collard Green Chili Paste Marinated Pork Loin

Pork Loin

This was our stay-in date meal last night, and it was REALLY good.  We bought the pork tenderloin and the collard green chili paste at the farmers’ market last week, as well as the Vitamin Greens.  Everything else was 100% organic and as fresh as possible.  We loved this meal, and hope you do too:

To make the Pork Loin:

  1. Prepare a marinade out of Collard Green Chili Paste (or any other kind of chili paste), bourbon, and a little bit of apple cider vinegar.  Rub all over the pork and allow to marinate for as long as you want.  We did about 7 hours, but you could do more.
  2. After waiting the desired time, remove the pork tenderloin from the bag and place into a glass baking tray.  Preheat oven t0 450ºF.
  3. Meanwhile, prepare the brown rice.  Brown rice takes a little longer to cook than white, but that’s because it’s better for you and doesn’t break down so quickly in your digestive system.  Brown rice is about a 1:2 ratio, sometimes a little more.
  4. Once you have the brown rice going, put the pork into the oven.  It stays in for about 40 minutes or until the thermometer says its about 150ºF.
  5. While you have the rice and the pork tenderloin, start preparing your greens.  You can buy these pre-cut and bagged to save time, but usually things don’t come pre-cut and bagged from the farmers’ market, so time here will vary.  But once you have them read to go, start by sauteeing chopped onion and garlic until the onion is translucent.  Then throw the collard greens in with some apple cider vinegar and let it simmer until the greens are tender.
  6. After the rice has finished cooking, you’ll want to add some black beans (rinsed and drained if you’re using the canned kind) and some chopped up tomato.
  7. After you have the pork out, the rice done and the greens ready to go, slice up a banana and throw it into a pan with some olive oil until it turns golden brown.
  8. Serve, and enjoy!
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