Heidi Billotto Live: from The Matthews Community Farmers’ Market

PrintWe interrupt the regularly scheduled series of blog posts to bring you a brand new series of social media videos – all LIVE from local area farmers’ markets.

I generally hit 2-3 area markets on any given Saturday morning. Its my Saturday morning thing to do. It’s not just about what I need to pick up for that week’s cooking classes, catering jobs or what Tom and I will eat during the week; for me a farmers’ market trip is about seeing what’s growing, visiting with all the farmers and being there to support what they do. The fact that I can buy all the local produce, proteins and product that I need and know where it all came from and what went into the food that I eat and serve to others is a bonus. Someone commented on the Facebook feed that they were amazed that I knew everyone’s name.

That’s what shopping local is all about: Knowing your local farmers and producers; Shaking the hands that feed you and resting assure that the food you eat was grown and nurtured with love and care, not pesticides and hormones.

This new video series started as a way for me to help the Matthews Community Farmers’ Market promote their opening day last week. I was going to write a blog post about the new additions to the market and the list of new vendors, but alas as it was all new I didn’t have any of these photos to include in the post.

So instead, I decided to hit the market early on their opening day April 15, 2017 and film my very first Facebook Live video. I had a blast! I have always loved spreading the word of all our local farmers bring to the table and this was a fun way to do it in real time. It appears that lots of Facebook friends and fans loved it too. To date that first FBLive video has enjoyed over 1.6K views! I am over the moon!

And you will be, too, when you go to shop at the Matthews Community Farmers market this Saturday and any or every Saturday hereafter, Spring and Summer hours are now officially in effect.

The market, located at 188 N Trade Street right in the heart of downtown, Matthews, is open every Saturday from 8 till noon. Matthews is a “growers only” market and  each of the farms represented by the farmers themselves are located within 50 miles of downtown Matthews.

Currently the Matthews Market is hosting a strawberry fundraiser with fresh delicious berries from Cody Strawberry Farms and new to the market this year is the addition of a food truck or two. Both of these trucks are preparing breakfast items using the local product you’ll find available at the market each week. Last weekend I enjoyed a killer Farmhouse Croissant from Carolina Smash Truck. The savory breakfast sandwich was prepared with Maitake Mushrooms, green onion, egg, and white cheddar – just what I needed to go with that delicious cup of Good Cup Cappuccino I was enjoying after I posted my video.

You can check out all the names of all the participating vendors, and sign up for the Matthews’ Market’s email newsletter by visiting their website 

Each week the market features a different chef presenting a 9 am cooking demo; and a different local musician  there to provide a little music to enjoy as you shop from and visit with each of the market vendors.

Last weekend, Chef Luca Annunziata wowed the crowds with a taste of his traditional Italian cuisine now featured on the menu at his restaurant Luca Modern Italian Kitchen ( formally called Passion 8). This Saturday, April 22 at 9 am chef Adam Reed from Sante Restaurant in Matthews will be cooking  up a storm for the market crowds to  sample and enjoy after they watch his entertaining demo.

And there is so much more, from compost to King of Pops, local honey, chicken, eggs, pork, beef, fresh from the Carolina Coast seafood,  fresh flowers, plants for you to grow and produce for you to cook and eat; From Water Buffalo cheese to locally made cottage cheese and ricotta; From Beeswax candles to Breads, pastries, frozen casseroles and pizzas made from local ingredients, baskets, pottery… whew! Just take a look at the video here and check it all out for yourself… then stay tuned.

Coming up  in a day or so, a post I filmed yesterday Wed April 19  which  features my  Facebook Live Video with market vendor details from the brand new Wednesday afternoon Selwyn Avenue Market in the parking lot of the Mouzon United Methodist Church from 3-7 on Wednesday afternoons.

This Saturday, April 22, I am teaching one of my On the Farm cooking classes at New Town Farms, but before hand I  will be at the Waxhaw Farmers’ Market at 208 N Church St, Waxhaw, NC 28173, open from 9 till noon,  to bring you a FBLIve video of everything from the market there. You can join me on my HeidiBillottoCooks Facebook page to watch the video live – probably around 9:30 -10 or so ( I’ll post a social media heads up about 5 minutes ahead of time), or you can catch it later on my personal Heidi Billotto Facebook page. Or if you are not on Facebook you can view it here in the next farmers’ market blog post.

My plan is to film from a local market once or twice a week  over the course of the next several months – so get ready for your close ups Atherton Farmers’ Market, Mecklenburg County Market, Noda Farmers’ Market, Davidson Farmers’ Market and more! If you know of a market selling local product that I am leaving out or one I might not be aware of – please post a comment here,  let me know and I’ll add it to my list.

My purpose is instead of just offering a list of local markets, you can really have the opportunity to see for yourself, virtually meet the farmers and producers and then make plans to go and shop local so you can eat local, too!

And don’t forget, what ever farmers’ market you shop at this weekend, be sure to #TellThemHeidiSentYou

Super Foods and Farmers’ Markets are the Recipe for a Healthy, Happy New Year


cropped-heidi-cooks-logo.jpgNothing sacred about the beginning of the new year, the beginning of a new month or a new week – you can start eating healthier anytime you want. Give yourself a break and remember that it doesn’t have to be an all or nothing deal, just do it a meal at a time, adding fresh and local ingredients as you can. Use a few of the tricks I’ve shared here to bring in a few super foods for more protein, less fat and lots of antioxidents, vitamins and minerals. Just do it and you and your family will be eating healthier  in no time.

Step one to eating healthier – find and farmers’ market near you

Its winter, but that doesn’t mean that local farms shut down till spring. On the contrary, winter crops abound and in many areas, like my hometown of Charlotte NC, local farmers markets go on a winter schedule but they are still open each an every Saturday morning and often during the week.  Shop on a Saturday and see how much of your regular shopping list you can get at the market – then supplement with missing items from the supermarket making organic choices when and where you can.

In Charlotte, I’ll see you shopping for vegetables, herbs, beef, chicken, seafood, eggs, milk, cheese and bread at the Matthews Community Farmers’ Market, The Atherton Mill and Market, The Waxhaw Farmers’ Market and the Yorkmont Road Regional Farmers’ Market!

Once you’ve bought everything you can at the market, introduce a couple of these “Superfoods” for more protein and less fat in your everyday diet.

Forget that “vintage” Chia Seed pet circa 1980chis pet – chia seeds aren’t just for indoor “gardening” anymore!

These are not your momma’s chia seeds. Now we realize that this ancient superfood is the next new thing. The consumption of Chia seeds boosts energy and increases stamina. They are high in protein, fiber and amino acids, and not only are they naturally gluten/grain free, but they are also rich in antioxidants and essential Omega 3 fatty acids.

You can also use Chia seeds as a real diet aid.  Chia seeds absorb about 12 times their weight in water, so a chia seed beverage can help to make you feel full and stave off the craving to snack between meals.

I won’t lie to you, in their liquid form Chia seeds tend to have a rather slimmy texture; and because of that, a beverage may not be the best Chia seed recipe for everyone. But baked you won’t even know they are there and your body can still revel in all the benefits. Use them in place of or in addition to eggs or as a supplement to almost anything you make from waffles and pancakes to salad dressings and energy drinks.

Chia Seed Whole Wheat Waffles

1 Coldwater Creek Farm locally grown and milled Whole Wheat Flour ( available at the Atherton Mill and Market in Charlotte on Sat Mornings or reach out to Donna and Brad via Facebook or Twitter)

¾ cup High Rock Farm chestnut Flour (HighRockFarm.com)

1 Tbsp. Baking Powder

1 Tbsp. organic Sugar

Pinch of Salt

1½ cup local or organic Milk

2 Chia “Eggs” (recipe below)

3 Tbsp. melted butter

Preheat waffle iron according to manufacturers directions.  Combine dry ingredients in a mixing bowl.

Add remaining wet ingredients to mixing bowl. Stir until well combined.  Pour waffle dough onto waffle iron and bake according to manufacturers instructions.  Serve with your favorite sweet or savory waffle toppings

To make one chia “egg”, combine 1 tablespoon of chia seeds with 3 tablespoons of water. Let sit for 30 minutes until a gel forms. This is ONE chia egg.

Super Food, Super Grain

From seeds to grain. Now that the Quinoa trend has caught on and is widely embraced, its time  to mix  in some other ancient grains into your diet. Enter Hemp and Amaranth.

Hemp seeds are considered to be a perfect superfood as they are a complete protein. Eating raw hemp is touted to have positive affect with many health benefits including depression or anxiety; help with weight loss; providing increased and sustained energy; helps to insure a rapid recovery from disease or injury; lowers cholesterol and blood pressure; reduces inflammation and improvement circulation. Plus it is a grain high in protein.

Hemp seeds are a more digestible protein than meat, whole eggs, cheese or cow’s milk; they are Rich in Vitamin E and they add a sweet nutty flavor and crunchy texture for those unable to tolerate nuts, gluten, lactose or sugar. Interestingly there are no known allergies to hemp foods, so toss them on or in just about anything you’d like to add a little crunch and a lot of super health benefits.

Peanut Butter Protein Balls

1 cup rolled organic oats

dash sea salt

1/2 cup golden raisins

1/2 cup pitted Medjool dates

2 Tbsp fresh made organic peanut butter

3 Tbsp organic Hemp seeds

1 tsp vanilla

1/2 tsp Ceylon cinnamon

Combine oats and salt in food processor. Process until finely ground.  Add remaining ingredients and process until blended. Add a few drops of water, if needed, to form balls.  If you would like, fold in 1/2 cup dark chocolate chips. Shape the mix into balls, roll in additional hemp seeds,  toasted coconut or finely ground nuts if you would like and enjoy!

 

Amaranth may be consumed as a grain or a vegetable (it is often used as a microgreen as well). It can be popped like corn, cooked similar to rice or pasta, or ground to flour. The amaranth grain is cooked like rice but has 15x the iron of rice and nearly twice the protein. Cup for cup it also offers more protein than oats as well. It’s low in carbs but high in calcium, magnesium, phosphorus, and potassium. use it in this next recipe as you would bulgur wheat.

“Taboulied” Amaranth

1½ cups water or broth ( I like to keep it vegetarian and use water mixed with 1 Tbsp. tomato powder and 2 Tbsp powdered Herbs in Duxelle Seasoning, both from the Savory Spice Shop – my go to location is in Charlotte’s SouthEnd neighborhood at 2000 South Blvd. in the Atherton Mill and Market shopping area)

½ cup uncooked whole-grain amaranth

2 cups chopped local or organic cucumber

½ cup thinly sliced organic celery

¼ cup chopped organic fresh mint

¼ cup chopped fresh organic flat-leaf Italian parsley

¼ cup pine nuts, toasted

2 Tbsp. extra virgin olive oil

Zest of one lemon

Zest of one orange

2 Tbsp. fresh lemon juice

sea salt and crushed red pepper to taste

½ cup cooked or canned organic chickpeas (garbanzo beans), drained

1 cup local Uno Alla Volta or Bosky Acres feta cheese, crumbled

2 chopped local firm but ripe tomatoes ( in the winter, when local hot house tomatoes are gone till summer,  I turn to canned pomodorini tomatoes (These are available in Charlotte at Pasta & Provisions on Providence Road)

Bring 1 1/2 cups cold water and amaranth to a boil in a medium saucepan; reduce heat, cover, and simmer 20 minutes or until water is almost absorbed While amaranth cooks, combine cucumber and all the remaining ingredients.

Place amaranth in a sieve or cheesecloth or coffee filter lined fine colander, and rinse under cold running water until room temperature; drain well, pressing with the back of a spoon. Add to cucumber mixture; toss to blend.

Are you Coo Coo for Coconut Milk?

All kinds of health benefits here – Selenium found in coconut milk is an antioxidant, which relieves arthritis symptoms and decreases the risk of joint inflammation.

Though coconut milk contains saturated fat, it can actually reduce cholesterol levels in comparison to butter and dairy based creams, so its the perfect falvorful substitute to use to make a “Whipped Topping” for your favorite desserts.

Coconut milk is a rich source of good-for-you magnesium, providing around 89 milligrams per cup. This miraculous mineral helps to calm the nerves, lessen the frequency of headaches and can help a body to maintain normal blood pressure. If you have sore muscles or have muscles that cramp a lot, the addition of magnesium to your diet can help to alleviate the problem.

Coconut milk  is also rich in fiber, which makes you feel full for a longer time, so used in moderation, in place of dairy full milk and cream and other milk substitutes coconut milk could  help to control weight gain as well.

For more great recipes using coconut milk and for the differences between coconut water and a variety of coconut milks on the market - watch this - Heidi Billotto Cooks with Coconut Milk as first seen on Charlotte Today July 2015

For more great recipes using coconut milk and for the differences between coconut water and a variety of coconut milks on the market – watch this – Heidi Billotto Cooks with Coconut Milk as first seen on Charlotte Today July 2015

For Dairy-free whipped cream:

1 (14 ounce) can full fat Thai Coconut Milk, chilled in the refrigerator overnight

1 Tbsp (or more to taste) coconut sugar or local honey, optional

Chill  mixing bowl and whisk attachment in the freezer for 10 minutes before making the coconut whipped cream.

When bowl is chilled, remove the thick and hardened coconut cream from the can and transfer to your mixing bowl, leaving any excess moisture/coconut water in the can.

Using a whisk attachment, beat on medium high for 2 minutes, until light and fluffy and soft peaks form. Scrape down the bowl. If adding sweetener, add coconut sugar or honey, then continue beating for another 2 minutes.

You can serve the whipped coconut cream immediately, or transfer to an airtight container in the fridge for up to 1 week. It will harden up in the fridge. Just whisk for a few seconds before serving again.