By Frank E. Vaerewyck, “The Firehouse Foodie”
It’s that time of year again, and kitchens all over the world in homes, fire stations, and restaurants are getting their vegetables and produce from farmers markets and locally grown venues more and more. On February 29th, 2012, the United States Department of Agriculture (USDA) Deputy Secretary Kathleen Merrigan announced the launch of a new online resource that aggregates USDA-supported local and regional food projects into a searchable map and database, making it easier to buy locally. The items bought at these markets support the local economy; and, since the produce is picked at the peak of the season, the nutrients and phytochemicals are more abundant than their preservative-packed canned counterparts. Fresh is always better when the dinner bell rings at the firehouse.
The smell of fresh parsley, cilantro, onions, and other goods permeates the senses when you walk throughout the farmers market. The conversations between farmers, patrons, friends, and new acquaintances breathe life into the community. Fresh-from-the-farm food has a different zeal about it. Experiencing food at its finest can encourage even the pickiest eater to try a few bites. Find out how the grower likes to prepare the particular type of produce, have fun with the kids, give them a couple of dollars, and see what they choose. There is a much greater chance children will try a new food if it belongs to them.
Often with dinner, it is always nice to have a fresh salad that is not only easy to make but light, crisp, and refreshing–full of vibrant colors and flavors, a nice blend of vegetables. This month’s recipe only takes about 15 minutes to prepare and is a great addition to any meal.
Farmers Salad
Original Recipe Yields 12 servings
Ingredients:
2 cups sliced celery
2 cups thinly sliced cauliflower
2 cups halved cherry tomatoes
2 cups thinly sliced carrots
2 cups sliced cucumber
1 medium onion, thinly sliced, separated into rings
3/4 cup olive or vegetable oil
1/2 cup minced fresh parsley
3 tablespoons white wine vinegar or cider vinegar
1 teaspoon salt
1 teaspoon ground mustard
1/8 teaspoon pepper
1 garlic clove, minced
Directions:
- 1. In a large serving bowl, combine the celery, cauliflower, tomatoes, carrots, cucumber, and onion.
- In a jar with a tight-fitting lid, combine the remaining ingredients.
- Pour over vegetables and toss gently.
- Cover and refrigerate for at least 2 hours or overnight.
Serve with a slotted spoon.
Frank Vaerewyck has had a passion for the fire service that has spanned 20 years. He has been a volunteer and career firefighter and is currently a firefighter/EMT with the Manassas (VA) Volunteer Fire Company. He has passed on his passion for the fire service through instruction and mentorship. That same passion he has for the fire service is shared with his love of food. In 2006, Vaerewyck won an Iron Chef-style competition sponsored by a radio station in Richmond, Virginia. That is where he also furthered his education by attending a Culinary Arts Program. As the Firehouse Foodie, he has been compiling recipes to be included in a cookbook that will give others the opportunity to see their hometown heroes not just as firefighters, but as the firehouse chefs they truly are.
