Live Consciously

How to Do Farm to Table in the Fall

93

by Catesby Payne, NLC

My perfect fall Saturday always starts at our local farmers market. The air is cool and the leaves are brilliant with color. I just throw on my workout clothes, grab my favorite reusable tote and walk over.  There are whole blocks filled with everything from meats and dairy to fruits and veggies to local honey and fresh cut flowers… it’s like being a kid in a (very healthy) candy store.

With the farmers markets in trend right now, you can find everything you need to put “fresh” in every meal. And you know what else is even better about the market? You can get to know your farmers! Ask them questions about their farms. How do they grow their vegetables and are they produced organically? What do they feed their animals?? Ask them what THEY enjoy cooking.  Be inspired by the farmers themselves and prepare something new. How about a healthy version of your favorite snack? Grab a bunch of beets and slice them thin. Place them on a baking sheet lined with parchment paper, spray with olive oil and sprinkle a little rosemary, garlic and sea salt on top. Bake in the oven around 350 until crispy. Crunchy, delicious and a perfect snack.

This is also the time to remind yourself the aroma of fall doesn’t have to be at the mercy of a wick. Throw those perfumed candles away and fill your house with fresh autumn scents straight from the market – zucchini bread, baked cinnamon apples, pumpkin protein pancakes, endless options for you to make that healthy fall transition. The best part is, not only will these delish scents fill your house but you also get to savor the taste. It’s like a two (senses) for one!

Let autumn’s colors inspire you and your palette. Let the falling leaves and crisp breeze be your motivation for a nice walk to the local market. Take advantage of the final months of the farmer’s fresh harvest in full bounty. Load your bag with the colors of the season, grab a veggie you have never tried before, and experiment with a farm to table recipe. {Tweet this}. Here’s one of my faves…enjoy!

 

Kale and Sweet Potato Hash

Serves: 4

Time: 25 minutes

INGREDIENTS:

  • 2 teaspoons extra virgin olive oil
  • 1 ½ teaspoons fresh garlic, minced
  • 2 shallots, finely diced
  • 2 large sweet potatoes, diced
  • Sea salt & fresh ground pepper, to taste
  • Pinch of red pepper
  • 2 ½ cups kale, chopped and ribs removed
  • 4 farm fresh eggs, poached or fried

 

DIRECTIONS:

Heat olive oil in skillet. Add garlic, shallots, sweet potato and spices. Cook until potatoes are tender, about 15 minutes. Add kale and cook until soft, about 5-7 minutes.  Taste and add additional seasoning if desired. Divide hash onto 4 plates and top with egg!  YUM!!

 

Screen Shot 2014-10-31 at 2.22.18 PMAbout Catesby:  Born and raised in Fredericksburg VA, Catesby lives her life with a “what you put in is what you get out” lifestyle. With a passion for health and fitness, she opened FLY Fitness Inspiration, a premier boutique fitness and personal training studio, in her hometown in September 2013. After completing The Nutritious Life Certification, she hopes to inspire and educate people to not only take care of their bodies on the outside, but to start from the inside and improve on their overall health and well-being.  Outside of FLY, her greatest joy is her 11 year old daughter, Anne Byrd.  

 

93