Our farmers market opened on Saturday and although it has been an unusually rainy season here in New Jersey, there was enough produce, cheese, eggs and fruit to nourish the community. I had been invited to do a cooking demonstration for the grand opening using whatever ingredients the local farmers could provide. When given the list of goodies, I immediately visualized two recipes that could be done quickly, with ease and a whole lot of taste.

Using a combination of cooked and raw vegetables I wrapped raw zucchini noodles tossed with a basil parsley pesto in lettuce leaves, then made a cooked beet and goat cheese salad. Some of the zucchini I grated ahead of time, using the grating attachment on the food processor; but I also demonstrated how to use a device called a Spiralizer, that makes long, thin pasta shaped noodles. The kids in the crowd were fascinated by this kitchen toy and took turns making the zucchini noodles. (Note to moms: kitchen toys are a great way to entice children into helping you in the kitchen). The pesto demonstration elicited ohh’s and ahh’s from those who, for the first time, saw how easy pesto is to make.

When I told the crowd my special tip for cooking beets, the light of possibility went on in people’s eyes. No longer the long boiling and cooling process when the solution was so simple and easy. Place the whole beets in a heavy pot filled with water, bring them to a boil, cover, turn off the heat and let them sit overnight. In the morning all you have to do is drain, rinse and slip the skins right off the flesh. Voila, the perfectly cooked beet.

Fresh Beet and Goat Cheese Salad
4 servings

3 medium size beets
2 green onions, minced
3 tablespoons extra virgin olive oil
1 teaspoon agave syrup or honey
1/4 teaspoon sea salt
2 tablespoons red wine or golden balsamic vinegar
8 leaves of romaine lettuce, cleaned and torn into bite-sized pieces
1/2 cup toasted walnuts, chopped
1 cup soft goats Chevre or feta cheese, crumbled

1. Place the beets in a large pot of water. Bring to a boil, cover, turn off heat and let sit overnight.
2. Drain beets in a colander and rinse under water. Slide your fingers over the surface of the beets and remove the skin. Halve, quarter and slice the beets into cubes.
3. Place cubed beets in a medium size bowl and toss with the green onions.
4. Meanwhile, in a small bowl, whisk together the oil, agave, sea salt, and vinegar. Adjust seasonings to taste
5. Toss the beets with the vinaigrette.
6. Divide the lettuce onto individual plates and top each with a serving of the beet salad, the walnuts and goat’s cheese.
7. Spoon any remaining dressing from the bowl onto the salad and serve.

This summer Care2.com and LocalHarvest.org are partnering on the “Love Your Farmer’s Market” contest to raise awareness of local foods and community farmers markets. Be sure to visit the Love Your Farmers Market contest website to vote for your favorite market!

Delia Quigley is the Director of StillPoint Schoolhouse, where she teaches a holistic lifestyle designed to achieve optimal health and well being, based on her 28 years of study, experience and practice. She is the creator of the Body Rejuvenation Cleanse, Cooking the Basics videos and classes, and Broken Bodies Yoga. Delia’s credentials include holistic nutritional counselor, natural foods chef, yoga instructor, energy therapist and public speaker.

Quigley is the author of seven books on health and nutrition, including:The Body Rejuvenation Cleanse, The Complete Idiots Guide to Detoxing Your Body, The Everything SuperFoods Book, and Empowering Your Life With Meditation, available on Amazon.com. To view her website go to: www.deliaquigley.com