Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘San Jose Farmer’s market’

Still Searching For Creamy

Posted by terrepruitt on October 13, 2012

Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, ZumbaAfter subbing with Nia for a Zumba class today, I made a quick stop at the Farmers Market in our corner of San Jose.  I wanted to buy some greens and remembered I could get some pita bread for my hummus.  I finally made hummus with my new blender.  I pretty much followed the hummus recipe I have and I like, but I think I put six teaspoons of the “bean juice” because I was thinking more liquid would make it a little creamier.  I enjoy the creaminess of a specific brand that we used to buy.  As I mentioned in my blender post the last few times I made hummus I ended up with whole-bean hummus which isn’t hummus at all, it is just garbanzo beans.  So I was thinking that with a super blender it would make creamier hummus.  Well, it is not creamier.  So the creaminess is not just from blending.  And there were still a few bean pieces, but not whole beans as in my last batch and not as many.  This batch was also not as grainy, in general, as the last batch.  I like making hummus in this blender as opposed to the other blenders or small chopper I have because it is easier to get it out.  I have been told the best way to do it is in a food processor, but I don’t have one of those.  And I think I have enough appliances at the moment, I will make do with my new super blender.Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba

I made hummus for my niece once and I was talking about how I wanted it creamier so she jumped on the internet and found a website where a woman claimed that the secret to creamy hummus was taking of the HULLS or whatever that “shell” is on the bean.  Do you know what I am talking about?  That odd ectoskeleton that the beans seem to have?  Well, my thought process is that the hull of the bean is part of what give the bean its fiber so I don’t want to remove it.  That and, who wants to sit there and pull, pick, peel, or just make sure that the hull is off all the beans?  Not me.  I want the fiber AND that is one thing I am not willing to spend time on.  The “uncreamy” hummus is not THAT bad.  I think I will experiment with more liquid.  More oil maybe?  Or maybe more been juice?  Maybe that will help it been more creamy.  I don’t want it more watery, I want it more CREAMY.  But it was a good batch.

I think the WildSide container that came with the blender allows for a lot of air to be whipped into the blends.  I believe that is how this blender does not require a tamper as some blenders do.  But it does whip air into things.  I think it whipped a bit of air into the hummus, which is fine.  Made it a little light and fluffy.

So I have been using my blender and I have been using for what I wanted it for.  I use it almost everyday for smoothies and today, I used it for hummus.  I am satisfied with the way it made the hummus.  I am a little disappointed that it is not as creamy as I was hoping, but I have learned (I believe) that the secret to creamy hummus must be in the ingredients.  If it truly is the peeling of the hulls then creamy hummus will not come out of my kitchen.  Ha!  Well, I guess one day I could experiment to see if that really does make a difference, but it will not become the norm.  I don’t need creamy hummus that badly, my new blender does it just fine!

Besides buying it, what is the key to creamy hummus?

Posted in Food | Tagged: , , , , , , , , , , | 4 Comments »

Frozen Vs. Fresh

Posted by terrepruitt on June 3, 2010

Frozen vegetables can be just as nutritious, if not MORE nutritious, than the vegetables you buy in the produce section.  Yup. You read that the right.  It says that you might be getting more nutrients from frozen vegetables than “fresh” vegetables. IF you are able to buy your vegetables from a local farmers market, that is where you most likely will get the most nutrient rich vegetables.  But be aware.  In our area–in and around San Jose–we have farmers markets pretty much every day of the week during the summer and it depends on WHEN the farmer has come to the bay area and when they picked their veggies.

I know that we attended one local market (and we have not been back) that was on a Sunday.  And the farmers claimed to have been in the area since Friday, and we saw them at a market on Saturday, and to tell you honestly it showed.  They vegetables had to be picked before Friday for them to have come up to the Friday market (and they could have even come to the Thursday or Wednesday Farmers Market).  It was the warm season and without refrigeration, the produce was very tired and wilted by Sunday.  As I said, my hubby and I have not actually been back to that particular market because the produce was so unappealing.  The idea of a farmers market is that you are getting FRESH produce, but when some farmers attend all the markets in the area they might not be that fresh.  The items probably were picked at the proper time, but within days they start to lose nutrients and without refrigeration they start to rapidly decay.

With produce from the grocery stores it is often harvested before it even reaches its full nutrient potential, and then once it is picked it might ripen some more but it will not have the full nutrients as it would have had it been picked after it reached its peak.  By the time produce travels to the stores and is ready for purchase it has lost a lot of its nutrient value.

The popular length of time I am seeing articles state is two weeks.  Vegetables can be picked up to two weeks before it reaches the store.  Then . . . it MIGHT not get put out for purchase right away (lets be generous and say it only sits for a day), then often times we buy it and it sits in the fridge for (lets be generous and say it sits for only two days).  That is a long time in which the vegetable is losing nutrients.  It might still LOOK pretty, but it is not a pack full of goodness as we might hope.

With vegetables that get frozen they are pick at the proper ripeness and blanched, frozen, and/or flash frozen right away so their vitamins and minerals as sealed in.  The breakdown of enzymes is halted in the process.  Supposedly in 1998 the Federal Drug Administration found that frozen vegetables have basically the same nutrient as fresh.  I cannot find anything on a government page confirming that but I can find it on a slew of other pages.

So it is quite possible that the veggies in the grocery stores frozen section have more nutrients than the produce section. Read the labels to check if anything has been added like sugar and/or salt because those are not things you would find in “fresh” veggies so you probably want to avoid them in the frozen ones too.

My plan consists of having fresh veggies, however fresh they are from the store or the local market, within the first two maybe three days of having purchased them.  I have frozen veggies in the freezer for when a trip to the store isn’t fitting into the schedule.  But it used to be that those frozen veggies would sit and get freezer burned because I thought they weren’t good enough.  But now I believe they are good, if not better, so I make sure to employ a rotation exercise, and we eat them in a reasonable amount of time.  Ya know when the schedule is tight and getting fresh ones isn’t quiet happening.  Then on the next trip to the store we get “fresh” and frozen vegetables to back into the fridge for when the schedule is tight again.  I would always rather have some sort of veggie than none at all.  And yes, that even means a canned vegetables.

Posted in Food, Vegetables | Tagged: , , , , , , , , , , | 14 Comments »