Who Wants a Snack?
Whether it’s after school or play, at work, watching TV or mid-morning, snack choices are plentiful at the Orinda Farmers’ Market. Look for quick, nutritious fruits and vegetables to make your favorite.
It’s no surprise to find an apple in many school lunches as they travel well, are crisp and juicy and a good source of Vitamins A and C. Galas, which have a pale-yellow background with varying degrees of red blush, are generally smaller in size and perfect for kids and snacks. Red is predominant on apples which receive more sun.
Grapes are a must on the snack list. Seedless Flame and Thompson varieties are great for freezing. Rinse, pat dry on paper towels and place on a baking sheet. Pop it in the freezer for a couple of hours, then transfer to a freezer bag. Frozen grapes add sweetness and an icy texture to smoothies too.
The berry season continues. Fresh strawberries and blackberries, by the basket or flat, are full of goodness and flavor. Smoothies are a favorite go-to and easy to make by blending vanilla Greek yogurt, milk and berries.
Vendors Melo Bread and Hummus Heaven offer an easy snack solution. Toast a slice of your favorite bread, spread with your preferred hummus and top with radish and cucumber slices.
Vegetables are great for slicing and storing in the refrigerator for quick snacks. Choose from bell peppers, onions, carrots, cabbage, lettuce, spinach, cucumbers and avocados. Veggie Rice Paper Rolls are bright, colorful and nutritious. Kids love them as a finger food served with a dip.
Be as creative as you like. Here’s a sample recipe for the rolls:
Veggie Rolls
3 – 4 radishes, thinly sliced
1 carrot, cut into thin julienne strips
¼ English cucumber, julienne strips
½ red or green bell pepper, thinly sliced
½ cup thinly sliced Napa cabbage or spinach
6 – 8 rice papers
Soak a sheet of rice paper in a shallow dish of warm water for 3 to 5 seconds. Lay on a cutting board and arrange some of each vegetable on the bottom third. Leave about 1 ½ inches open on each side. Lift the rice paper from the bottom edge and cover the filling, fold the sides over the vegetables and roll. Do not overfill or the paper will rip.
Serve with a dipping sauce made by whisking together ¼ cup creamy peanut butter, 1 tablespoon wine vinegar, 1 tablespoon low sodium soy sauce, 1 teaspoon sugar, 2 teaspoons toasted sesame oil, 1 teaspoon minced garlic and 1 tablespoon water.
The Orinda Farmers’ Market is open every Saturday from 9 a.m. to 1 p.m. on Orinda Way in Orinda Village. Visit www.cccfm.org, facebook.com/OrindaFarmersMarket, Instagram at OrindaFarmersMarket or call 925.322.6228.
Barbara Kobsar can be reached at barbara@cotkitchen.com.
Ahmed Mahfoudi, of Hummus Heaven, has a San Leandro-based company that offers artichoke hummus, Mediterranean food and pita chips at Farmers’ Markets throughout the Bay Area, including the Orinda Farmers’ Market.
