You may be jonesing for warm food now that it is cool outside, but every now and then a really good salad is exactly what the palate wants.   Radishes and cabbages are abundant at the farmers markets starting in September, as are jalapeno peppers and cilantro.   LET'S USE THEM!

Mexican Radish Slaw  brought to you by the Food Network Magazine. 
1 Head cabbage
1 bunch of radishes
2 TBS olive oil
1 tsp salt
Juice of 1/2 a lime or about 2 Tbs
1 small bunch of cilantro or 1 Tbs dried
Optional 1 to 2 jalapenos

Thinly slice the cabbage and the radishes
Mix the olive oil, salt and lime juice in a large bowl
Add the cabbage and radishes and toss to evenly coat
Let sit for 15 minutes

Just before serving toss in the cilantro and jalapeno peppers  AND DONE!  Go eat and have a good time. 

This recipe has been hanging around my kitchen forever.  Forgive me for not knowing from whence it came. 
We think of radishes as a spring vegetable, but actually the cool fall weather allows farmers a second harvest of radishes, spinach, lettuces, etc.  Radishes are natures peppery gift to humans.  They have a nice little kick that accentuates salads, but they also are good in their own dishes. 

Here is one easy and tasty recipe for using all those beautiful radishes stacked up at your local farmers markets right now!
1 Bunch of radishes about 10
2 Tbs Olive Oil
2 tsp Balsamic Vinegar
1/2 Tsp Sea or Kosher Salt
Black Pepper to taste
One bunch of Greens like Collard Greens or Kale

Wash radishes and remove roots and stem.  Blot dry.  If the radishes are big, cut them in half.

In a large bowl, combine olive oil. balsamic vinegar and salt. Whisk so nicely blended
Toss in radishes and green until coated evenly
Spread out radishes and greens on a roasting pan or baking dish
Bake in 350 degree oven for 10 minutes or the greens are crispy.  Remove the greens and continue roasting the radishes for about another 5 minutes or until tender. 

VOILA - exquisite little side dish:  unbelievably healthy and tasty as well!

Sometimes people look at parsnips and they shrug - what do you do with parsnips?   I say - treat them like a potato or a butternut squash - ROAST THOSE BABIES!  Here is my own recipe for roasted vegetables. (Frankly you can substitute almost any chunky vegetable that will hold up in the oven - onions, borccoli, cauliflower, potatoes, or squashes to name a few.)


To serve about 4 people: Use 2 parsnips and 5 carrots
Clean and take off skins of parsnips and carrots
Slice into 1 inch chunks
Spread onto a sheet pan
Pour Olive Oil and use your hands to toss the veggies until nicely coated, but not soaking in the oil.
Sprinkle with Old Bay Seasoning and salt.  Don't overdue it, just enough to be tasty.

Place in 350 degree oven and cook until soft between 15 and 20 minutes. Serve hot.

Roasted veggies keep well in the refrigerator and can be reheated during the week.  We always make a huge batch on weeks to busy to cook every day. 

Apples - If that does not conjure images of crisp fall days - what will?  Apples can be used in multiple ways, cold or hot, sweet or savory, with dairy or meat, mushed, chopped, sliced, minced, you name it! 
Here is an interesting recipe brought to you by the foodietot blog (check it out)
2 Tbs butter
1 small yellow onion, chopped
1 cup chopped celery
4 large apples, peeled and chopped
2 cups vegetable or chicken stock
salt and pepper to taste
Melt better in stock pot over medium heat.  Add onions and cook about 5 minutes.  Add celery and cook 2 minutes more.  Stir n apples and broth.
Bring to boil over high heat.
Reduce heat and simmer for 20 minutes.  Remove and puree until smooth.  Season with salt and pepper and serve warm. 
Perfect for a fall day!

Thanks to Ina Gartner for a simple but exquisitely delicious fall salad.
INGREDIENTS
8 carrots
2 firm pears
2 Tbs chopped parsley leaves
2 Tbs white wine vinegar
1 Tbs curry powder
2 Tsp honey
1 Tsp salt
1/5 Tsp black pepper
1/4 cup olive oil.

Cut the carrots lengthwise into thing ribbons or slices using a vegetable peeler
Quarter, core and stem the pears
Using a  knife cut the pears into very thin strips.
Place the carrots and pear slices in a large bowl with the parsley

In a blender combine the white wine, curry, hone, salt and pepper and blend to combine.
Add olive oil and blend some more.
Pour the dressing over the carrots and pears.  Toss to combine and serve.  

For those of you who think making a soup out of carrots sounds odd, you might want to try this recipe.  It is easy, warm, comforting and very flavorful.

5 carrots
2 celery stalks
3 tbs butter
1/2 cup of cream or 1/2 and 1/2
1 cup chicken or vegetable stock
1 tsp cinnamon
1 tsp ginger
1 tbs nutmeg
salt and pepper to taste

Chop carrots and celery into small bits
Sautee celery in butter till transparent
Add in carrots, stock, and seasonings
Simmer until carrots are mushy
Add in cream and simmer for a few minutes
Place mixture in blender and blend till smooth
Voila - dinner

Acorn Squash:  Easiest and sweetest way to eat this yummy fall vegetable

Cut 1n 1/2 - It's a hard shell, but you can do it.
Scoop out the insides and compost or throw away
Score the insides with a sharp knife so the yummy butter mixture can seep into the squash
In a bowl mix together 1 TBS butter, 2 Tbs Brown Sugar, & 2Tsp Maple Syrup
Using a brush or your fingers, coat the inside and the rim with the mixture
Place cut side up in a baking pan.  Place some water in the bottom of the pan so the squash does not dry out. 
Place in 350 degree oven for about an hour.
Salt to taste
Yummy!

Roasted Acorn Squash:  My own recipe and a Favorite in our house.

Cut the squash in 1/2
Scoop out the insides and compost or throw away
If you don't mind a little hard work, cut the inside away from the rind and cube.
Need it to be a little easier - place in 350 degree oven for 20 minutes or until the squash is a little softer.
Then cut the inside away from the rind and cube it.
Place cubes in a large bowl.
Add in 1 tbs olive oil, mix it around with your hands till all the cubes are nicely coated
Place on a cookie sheet, a single layer.
Sprinkle over the cubes Old Bay Fish Seasoning, then movie around with your hands till the cubes are nicely coated. 
Sprinkle with large salt crystals.
Place in oven at 400 degrees for about 20 minutes.  

These keep well and can be reheated without losing their tastiness.  For variety, add in cubed carrots, potatoes or onions.  It is always good!

Our 2012 season is over but thanks to our partnership with the Friends of the Beatley Central Library, the fun will go on into the winter!

If you've stopped by the Friends' booth any of the past Sundays, you might have picked up this guy, designed especially to keep two very important activities together- eating and reading. If you didn't, download a PDF here!

We designed this handy bookmark for many purposes. First, to connect us to our geographical location. We are right across Duke Street from our city's biggest library, and one that sees so much activity. Thousands of people use the Route 236 corridor EVERY DAY to access the highway and get to their schools, jobs, and other places of business. Perpendicular to that is also the Holmes Run Trail, which believe it or not, will get you to Eisenhower Avenue much faster walking than driving. There are at least ten residential towers and apartment complexes which to which it is easily accessible, not to mention all of the area between Seminary Hill and Alexandria West. The Library and the Market are in the perfect location to serve a huge portion of our fellow Alexandrians.

Secondly, we believe that eating well doesn't require a fat wallet or a nutritionist. When people are stranded at sea, they begin to crave the things that they need and will skip a fishes' flesh for its liver. Humans instinctively know what's good for them. And you know when you're skimming through Saveur the things that make you drool are usually the most colorful. Haven't you ever been infatuated with a gorgeous Cobb salad? Isn't pico de gallo like the vegetable sprinkles for savory foods?

Also, consider the learning opportunities for young kids. Use the bookmark to start teaching colors, or if you're working with someone a little older introduce color theory! Take it to the grocery as a scavenger hunt list. Make spaghetti but then give it sidekick! Maybe something green for a complementary color, or perhaps orange and yellow carrots for a warm color triad. This was made with a focus towards kids but clever parents can always find multiple lessons to teach from one thing.

Finally, this is a bookmark. Save the page with tonight's dinner recipe with it. Tuck it in your current novel. Use it at the library while browsing books to mark where you pulled something from so you can return it to the right place. You know what to do.

Hey folks! It's been a while since our last blog so we want to start off on a far more playful note than food borne illness. Actually, this was brought on by a recent trip to a big box retailer and a light background in sociology.

Here at WEFM we know that food is a strong binding material for families- we see evidence of that every Sunday. Understandably so, playing house and, in particular, kitchen, is something which children do in all cultures. Stroll down the right aisle at your local toy store and you'll find miniature versions of your kitchen appliances, utensils and even produce molded from colorful plastic. But then take a closer look.

Eye catching, no real-life brands being subtly advertised to kids, a general assortment of fruits and veggies. Put it in the cart, right?

Well, first examine the 'health food' to 'junk food' ratio. Seems like a lot of carry out, sugary snacks and desserts for a kid's toy. At least 14 of the 125 pieces are some manner of fried potato product. They're hard to tell in one glance because there are over a hundred little pieces to look at AND all the snacks are hidden close to the border.

Still, this is not bad. Once I saw a set have the audacity to print on a mini-cereal box that it had artificial colors and flavors! Probably not the right message we want to give our little ones.

IKEA catalogs paint such a lovely picture of this game, complete with wee stainless steel spatulas and sauciers. Their sets, while pricey, are made of soft fabrics which can be washed after someone gets a little too into pretending to eat grilled salmon.

Similarly, Melissa and Doug toys feature more fresh foods in great sets which can be applied to learn direction following, patterns and simple fractions. Also pricey, I would consider them like a nice wooden block set- something you'd be willing to keep for grandchildren.

Or do it the old fashioned (and probably cheapest) way. Include your kids in the kitchen. They're more likely to eat whatever they've had a hand in... yes, even the stereotypically dreaded veggies.

Start with something simple like boxed mac 'n' cheese (Annie's is my favorite) but jazz it up! This is one of the easiest things to hack because cheese is so versatile. Before the pasta is fully cooked, toss in your mix-ins so they can heat up. Frozen veggies are easy for toddlers to scoop but a more dextrous child might like slicing up a hot dog with a butter knife (and adult supervision of course).

Level up to pizza which can result in funny faced pies or the epic RAINBOW PIZZA. Before you know it your kids will be informed eaters and your kitchen will be a total mess. But you know what? That's probably worth it.