Organic produce is a subject I take very seriously and I will go to extreme lengths to suss out a superior farmers market. While visiting Miami several years ago I was told I had to go to Glaser’s Farmers’ Market. I followed my British-accented GPS to a very odd part of Coconut Grove and quickly assumed that my friend up north was teasing me. What kind of farmers’ market could there be here? But I listened to the accent and followed its directions and there it was – packed with cars. A tiny market by Union Square standards, but we know that bigger isn’t always better. When I caught a glimpse of the brightest colored kale I had seen in days, my Manhattan snobbery was humbly set aside.
raw ice cream in its raw form
All the way from Homestead, Glaser’s totes up stunning local greens, the sweetest avocados and a brilliant array of powders and potions, many of which I’d never seen before. Glaser’s stocks unprocessed bee pollen, chlorella, spirulina, to name a few, and the prices are reasonable. I was most impressed with their lunch selection and had a hard time deciding what to choose. All of the food is raw, with variety of salads, soups, and even nori rolls and pizzas. If you’re not familiar with raw food other than salad or sushi, it is food that has not been heated over 119°. It can be dehydrated, or marinated, or even pickled but never cooked. I ordered a nori roll with sunflower pâté, pea sprouts, romaine and red pepper. The succulent pâté was a creamy companion to the crunchy sprouts, and fresh is an understatement! I could hardly finish it – nor did I want to as I got a glimpse of the desserts. I’m a sucker for raw ice cream and Glaser’s has an ice cream bar complete with toppings!
Raw ice cream is traditionally made with nuts or coconut as a base, and normally an unrefined sugar like agave, yacon syrup or even maple syrup, which is how I like to make it. If you only get to Glaser’s for the ice cream, it’s well worth the drive. After about 3 hours, I left the tiny market with a week’s worth of greens and vegetables for juicing, nut milks to freeze and more bags full of nuts and snacks than I really knew what to do with. I got very creative with nut paté and ice cream that week.
not yet sunflower paté
1/2 C sunflower seeds (soak in water for at least 1 hour)
½ C pumpkin seeds
8 sun-dried tomatoes, chopped
1 clove garlic, chopped
Handful of basil
Pinch of crushed red pepper or pepperoncino
Toss all the ingredients in a small food processor or Vitamix and blend well.
Let set to marinate for at least 1 hour.
Serve wrapped in a nori sheet or Romaine lettuce leaf or as a dip with crudité.