Saturday Morning Farmer’s Market

I have had a hard time getting up in the mornings lately so I was shocked when I was able to get up early Saturday morning without my alarm. Not to waste a minute of the gorgeous day, I headed to the farmer’s market. I had never been to the Islip Farmer’s Market so I was excited to see what was there.

I was delighted to find out that my trip was well worth it. There were about 12 different stalls which sold a variety of local Long Island items.


One of the first stands I came across upon arriving was A Taste of Home’s bakery. I picked up a piping hot coffee (yes, it still feels like fall here) and after browsing their selection of breads, purchased a loaf of their olive bread.

A Taste of Home

I moved down the aisle of stands taking in the sights and smells of homemade soaps, fresh lavender and organic pet treats but I was there for the food…food for humans that is.

My next purchase was an overflowing pint of plump, deep hued blueberries and a few peaches that I could not wait to bite into.

I decided against getting any local beef and went straight for the vegetables. These gorgeous purple radishes caught my eye and I picked up a bunch.


And then I passed a person offering something I could definitely not pass up – pickles!!!


These pickles are from Horman’s Best Pickles and they have many varieties from Horseradish to Honey Mustard and your traditional Kosher Dill. I went with the Spicy Sour pickles and they are delicious! Be sure to check out Horman’s Best Pickles website to see where you can pick up some of their pickles and try for yourself.

All of my other market purchases were delicious , and I found out by making a post-beach snack:  olive bread with hummus, sliced purple radishes & feta cheese.  Perfect 🙂



Globe Trotting with Asian Style Ribs on a Rainy Day

For the better part of June, mother nature had been the decision maker when it came to our weekend plans.  Every Monday we’d come up with fabulous sunny weather plans but by Thursday we would come to the disappointing realization that a rainy weekend was inevitable.

Two weekends ago was no exception to the rule.  We had planned to spend the weekend out at my parent’s house on LI, hit up a NY Mets game, do some BBQing & go to the beach.  I was very excited!  But sadly our elaborate plans were nixed by the time Friday rolled around.

Ultimately we still spent the weekend out on the island and it actually wound up being a very relaxing break from the city.  I was still bummed, however, that I was not able to put together a BBQ.  I was having dreams of ribs all week!

After some consideration & a grocery trip to Fairway Market we decided that we’d satisfy our cravings for ribs by making them in the oven with an Asian style glaze.

As we were ending our shopping trip both of us started getting hungry and made a quick stop at the cheese counter to pick up a light appetizer.  Near the counter I spotted membrillo (made from quinces) and knew its sweet and slightly tart flavors would taste fabulous with a tangy, salty Spanish cheese.  Not wanting to go the traditional Manchengo route, we sampled two Spanish semi soft goat cheeses.  The first (I forget its name) just didn’t have enough zest to balance the candy like membrillo and we moved on.  The winning cheese was amusingly called “The Naked Goat” and while its name certainly made us notice it in the counter, its flavors and tangy kick made us pay attention to it.

Upon arriving home I put out a quick tray of cheese & moembrillo on Carr’s crackers (sorry for the bad phto, had to snap it on my Blackberry before they were all gone!)

IMG00264Stopping off in Spain before heading to Asia 😉

As I suspected, the cheese held up perfectly with the quince and I was reminded how much I love salty and sweet combos.

As I nibbled on some of the appetizer, I began to get the glaze ready for the ribs.  Unfortunately, I was in somewhat of a rush (hungry family!) so I was not able to get the exact recipe down but the general idea is below (in descending amounts):

Low Sodium Soy Sauce

Rice Vinegar

Hot Chili Oil


Garlic, chopped (does not need to be precise since it is going into the food processor)

Fresh ginger, chopped (again, does not need to be precise since it is going into the food processor)

Lime zest/juice

Thai red chili paste

Red chili flakes

Place all of the ingredients in your food processor (or blender) and blend until combined and ginger and garlic are very fine.  (note: if you do not like heat, feel free to reduce or omit the chili ingredients).

Season the ribs (which should be at room temperature) lightly with pepper.  Brush some off the sauce on the meaty side of the ribs and place meat side down in a baking dish lined with foil.  Pour remaining sauce over the ribs, making sure to cover the bottom of the dish.  Place foil over the top of the baking dish.

Bake in a 425°F oven (preheated) for approximately 1 hour.  Remove from oven, remove the top foil and turn the meaty side up.  Brush on remaining sauce and place in the broiler for 5-7 minutes or until the outsides are slightly crisp.

Garnish with some sliced green onion.


On the side I served udon noodles with sliced snap peas & sauteed shiitake mushrooms and all tossed with soy sauce, chili oil, rice vinegar and some of the remaining ginger.

I also put together a quick pickled “slaw” of daikon & carrot.