On my Avenue of the Giants Marathon necessitated vacation with my mom, sister and niece I had a chance to taste all the humboldtian goodness Arcata, CA had to offer. I had taken the Marathon plunge only two months before, signing my sister and I up for the Avenue of the Giants Marathon which is know for it’s senic route through one of the oldest redwood forests on earth. The race was a chalenge, sister got winded on mile 17 and I thought I should sit down at mile 20, but we made it to the finish line.
The local cuisine was some of the best hippy-dippy organic fare this allergy-free city girl could wish for. The Arcata Co-Op had a great selection of bulk food items at a great price. At the Arcata farmers market in the town square I picked up gluten free/vegan carrot rasin bread from Arise Gluten Free Bakery which served as delicious pre and post running fuel.
Here is the motherload of gluten-free vegan carrot rasin bread, YUM-O!
Most notable was Arcata Scoops ice cream shop. The shop served artisanal ice cream made with local milk from Humboldt County dairy farmers and vegan flavors (that I can have!) made with coconut milk and agave . The shop was super cute with a ice-cream cone sign and ice cream cone-shaped pendent lights. They even had a mini ice-cream shop for kids for kids to pretend to play ice cream shop, complete with dress-up aprons and cash register. The shop makes all of their ice creams from scratch, I tried the chocolate sorbet (water based) and the coconut milk based mint-chip and they made be howl yum!
Like my two-tone Taryn Rose oxford shoes (see picture below), this dish of green and white beans is eye-catching and functional. I picked up the beans at the Friday Echo Park farmers market. I am partial to my neighborhood Larchmont farmers market that I frequent on most Sundays, but I also like the Echo Park farmers market because it is on my way home from work. And it is small enough that I can dash in, pick up a few items and still be home before the Spoonman is. I got the beans from this great vegetable vendor (in the southeast corner next to the cheese guy) that carries unusual items like lemon basil, chamomile, squash blossoms and Japanese cucumbers. What made this dish sing is that I sautéed the green beans on high, so that they were grilled on the outside while retaining their crunch on the inside. And made a Thai-inspired salad dressing to boot.
These two-tone Taryn Rose beauties are very similar to the ones I scored off of e-bay last year. They look and feel great with work slacks and I get the “great shoes” and the occasional the “those are dancing shoes” remarks from everyone in the elevator.
Two Tone Green Beans
2 pounds green beans
1 tbsp olive oil
3 green onions
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp agave or maple syrup or honey
2 tbsp cilantro chopped
1 tsp sesame seeds
Sauté the green onions in olive oil for a few minutes then add green beans and cook for 5-10 min until the beans are singed on the outside but still al dente. Don’t worry if the beans are still a bit firm as they will continue to cook while they cool. Mix the remaining ingredients together to make the dressing and pour over the beans. Top the dish with a sprinkling of chopped cilantro.