Welcome to the monthly blog series here on The Coachella Valley Art Scene titled, “Foodie Rant with Angie Kat.”
Angie Kat is a guest writer to the CVAS who is passionate about the art of cuisine and making her own recipes from scratch. She is from Palm Springs, is a talented photographer(provides all her own photos featured in the post), makes amazing friendship bracelets, is crafty, a Mommy, and a Farmer’s Market enthusiast.
So, without further ado… I present to you…
In my world, food is art. We all have to eat, right? So why not have fun with it?
One of my favorite places to find my colors for my food palette is the Certified Farmers Market every Saturday morning inside the Palm Springs Farmer’s Market. Organic freshness at it’s very finest. During the Fall the Certified Farmers Market is also in Old Town La Quinta, Palm Desert and (newly)Coachella.
Most everything is picked that very morning or the evening before it comes to market. You can’t get it any fresher than this unless you grow it yourself, but that’s another story …
Now that I have been coming to these Farmer’s Markets for a couple years I have began to discover my favorite farms and even develop friendships with the men and women who grow, pick and sell me my food. One of my favorite people to chat with about food and buy from every weekend is Eddie from Sage Mountain Farms.
Eddie is such a friendly kid eagerly helping everyone that comes around on Saturday morning, filling up their baskets with farm goodness. He’s always recommending the freshest goods that have been picked, sharing his favorites, and even handing out samples of their increidble oils! He has got so much genuine enthusiasm for what he does – it’s awesome to see someone so young have the fire inside for what he does, the way he does.
My favorite things to buy from Eddie are his amazing selections of Kale! Has a wide variety depending on the season. My favorite is the Dragon Kale, I cannot get enough of this stuff! I like to slice in some of their incredible scallions, sautee with their citrus flavored olive oil….my oh my… sheer bliss!
All of the products are 100 % Certfied organic from Sage Mountain Farms, which means a lot because not eveyrone at the Farmer’s Market is organic. Even though everyone SHOULD be, there should not be an excuse.
A couple weeks ago I was able to catch Eddie on his break to ask him a couple questions about his passion for living, eating and selling organic.
Angie Kat: Tell us a little about yourself.
Eddie the Farmer: My name is Eddie. I am still in High School, I go to West valley in Hemet and will soon be a Senior.
Angie Kat: How did you start farming organic?
Eddie the Farmer: When I started farming organic, I honestly just saw the Farmer’s Markets as just another retail job. Selling and catering to our clients was no stranger to me, but the more I continued going, what I used to refer to as “clients” I now consider all of them my closest friends.
Angie Kat: Why do you choose to grow organic?
Eddie the Farmer: Growing organic made me realize that we arent there just to sell our produce, but to promote a better and healthier lifestyle.
Angie Kat: What does organic mean to you? Why should we choose organic ?
Eddie the Farmer: I believe people should choose organic, not just because you receive the better and natural nutritional value that a fruit and vegetable should, but also you get to enjoy every bite of it’s all natural
flavor. It truely is prurity that you can taste.
Angie Kat: What else do you do in your free time?
Eddie the Farmer: My free time involves running and competing in soccer. Keeping
active makes me feel revitalized everyday.
To discover the art of cuisine and find more information on where a local Farmer’s Market is near you, please visit:
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This recipe below a re-post from a summer get-up that Angie Kat shared us with last year around the same time. I tried it out and it was the perfect dessert to be followed up with a light, healthy dinner here in the desert. So sweet and refreshing, all my guests really enjoyed it and have since been asking for the recipe. So, I just decided, why not post it again on the blog for those who may have missed it the first time?!?
Make sure to give it a try and report back on how it came out. We’d love to hear your stories/suggestions/receipts! Please email either The CVAS at firstname.lastname@example.org or AK Photography (aka Angie Kat) at email@example.com.
Summer & Berries Go Hand & Hand
written by Angie Kat
For this recipe I used berries from Jamie’s Farms they are the sweetest most delicious berries ever! You wouldn’t believe the flavor difference in comparison to the grocery store berries. They’re much sweeter and like I said, fresh, pesticide free, pure berries.
Since these desert days are scalding hot it is absolutely impossible to cook anything in the oven at my house. Unless we all want to pretend we’re in a sauna and start splashing water on the hot rocks. Then hell yeah, bring on the oven! BUT, since I’m only half crazy I decided to cook this on the grill. Yes the grill! It’s possible, trust me. Just keep an eye on it because I didn’t and the whole house almost burned down! Oh yeah and use a cooking sheet underneath the pan. Good luck, after eating this you may want to have it’s babies and may the force be with you!
2 tablespoons brown sugar
2 tablespoons butter, melted
1/3 cup greek yogurt
1 (8-ounce) package cream cheese, softened
2 tablespoons fresh lemon juice
1/2 cup light brown sugar
1 teaspoon vanilla extract
1/4 cup heavy whipping cream (use remaining for toping)
1/2 cup fresh blueberries
1 cup fresh blackberries
2 cups fresh strawberries
1. Crush crackers until fine. Mix sugar & butter in bowl. Press mixed ingredients in spring form pan with cooking spray. Bake on grill @ 350degrees for 10 minutes or until golden brown.
2. Beat greek yogurt and next 5 ingredients in a large bowl. Spread mixture evenly into crust. Spread the remaining whipping cream then arrange berries on top (you can sprinkle them with a little extra sugar if you like it really sweet. Garnish, if desired (a couple pretty mint leaves & lemon curls) . Chill 2 hours or more for easiest slicing.