Yesterday I went to Modesto and I discovered – by pure chance – Greens Market. While I was waiting at a traffic light, I was captivated by the colorful logo on a delivery van. Since the name of the company was promising, I immediately googled it – well, as soon as I stopped 🙂
A glance at their website was all it took to decide to make a detour from my errands to check it out.
I love to support vendors that share my ideas and principles and I must say that Greens Market was well worth my foray: what a gem of a store!
I bought cheese, fresh eggs and produce – all from local farms – but I would have liked to buy half of the products they carry.
So, if you leave in or near Modesto, definitely pay a visit to Greens Market.
Since demand and supply go hand in hand and most companies know that it’s a good business practice to respond to customer choices, please buy your groceries in stores whose suppliers are conscientious farmers.
If enough buyers made the effort to support their local organic producers, the chances to get food of better quality will increase for everybody.
Did I mention that I bought some beautiful organic zucchini? And since the peppermint in my garden is already three inches tall, tonight I’m going to make Marinated Zucchini.
My husband loves this recipe because he finds it “refreshing”, whereas I like its simplicity and the fact that zucchini are low in calories.
*Recipe by Rossana Giacobelli
Ingredients:
(Serves 4) Sp Sr V B
- 4 medium zucchini
- 1 lemon
- 3 Tbsp. organic white wine vinegar
- 1 heaping tsp. organic sugar
- ¼ cup Evoo
- 1 pinch of salt
- 30 leaves of peppermint
Slice the zucchini lengthwise with a mandolin and arrange them in layers in a shallow container, putting the mint leaves between the layers.
Make the marinade by mixing the lemon juice, 3 Tbsp. vinegar, 1 heaping tsp. of sugar, ¼ cup Evoo, and salt to taste. Whisk the marinade with a fork until it becomes creamy, then pour it over the zucchini.
Refrigerate at least 3-4 hours before serving.