Chomping at the Bit

Spring may be my favorite time of year. After the bleakness that is February in New Jersey, I'm looking forward to long sunny days. And the food? I'm already excited.
For most of us, spring is a time of rejuvination, yanking open the windows, and throwing the down coats and snowboots into the back part of the closet. I'm ready to tuck the crockpot away and bring out my grill. But what I'm truly ready for is the return of the outdoor farmers' markets. Before you hit the ground running, here are my tips for getting the most out of your market trips.
1. Keep at least one reusable grocery tote in your car. You never know when you might pass a farm stand or have the time to stop at the market. Besides, it seems kind of silly to focus on buying local products and carting them away in environmentally unfriendly bags.
2. Do a lap of the market if you have the time before you make your first purchase. The first vendor you come to may not have the best prices just as the last one you see might not have the best quality.
3. Looking to freshen up your dining table? Pick up some flowers that are usually nicer and cheaper than a flower shop or the grocery store. In the fall, find decorative squashes and corn, too.
4. Check out local baked goods and other products. If you have any allergies or ingredient sensitivities, you can get your questions answered by the person who made that product before you buy it.
5. Feel free to talk with the farmers about new ways to use your new purchases. Those peppers look great; how do you usually prepare them? Strike up a conversation and you never know what ideas you could walk away with.
6. Kettlecorn. I don't think I have to say anything else.
7. Fresh herbs are usually a great buy at farmers' markets. Try something new without spending a lot. If you like to garden, keep an eye out for potted herb plants. Grow your own and really save!
8. Know what's local and seasonal. Just because an item is on a farm stand doesn't mean it came from a local source. Again, ask questions if you are unsure.
How do you get the most out of your market trips?

Read more: http://chriscancook.pnn.com/12167-the-front-page#ixzz0DQ4GxaMe&B

Downward Dogs and Marinades

As part of my spring resolution, I started taking yoga and kickboxing classes. Spring is such a time for rebirth and change that I'd rather start something now then January. Besides, a girl's got to get out her pent up energy somehow!
So I join a wonderful group of women of varried ages and athletic abilities twice a week. It's amazing - I'm starting to have abs! During my first class, it came out that I'm in the food service industry and I quickly became the group's go-to food consultant. One of my classmates was hosting a birthday dinner for her husband and was looking for quick and tasty grill ideas. Hopefully, these can become some of your favorites, too!
Sweet and Savory
1 medium flank steak
1 C Olive oil (Pomace, a cheaper and fruitier oil works well!)
1/2 C balsamic vinegar
1 clove garlic, sliced
4 sprigs of fresh thyme or 3 sprigs rosemary
Zest of one lime
1 tsp whole peppercorns
Blend all in a zip top plastic bag or glass baking pan. Let marinate at least 4 hours to overnight in the fridge, turning the meat once. Allow the steak to come to room temperature and salt liberally. Preheat grill to high heat. Char steak 3-4 minutes each side for medium rare, allowing the meat to rest at least 15 minutes prior to slicing.
Variations:
Substitute soy sauce for the balsamic and ginger for the zest and herbs for an Asian twist.
Use a bold red wine (red zin or cab sauv) in place of the vinegar, add 1 sliced onion and omit the lime zest for a French inspired steak.
These will also work for chicken and veggies, but may be too strong for delicate fish, depending on your taste.

If you're like me and think joining a mainstream industrial type gym won't keep you motivated, research dance studios in your area. Many are starting to offer yoga and other types of fitness classes. These classes are seriously one of the few things I will drag myself out of bed early for!Read more: http://chriscancook.pnn.com/12167-the-front-page#ixzz0DQ3iCLQq&B