CA chef shows how to get enough fruits, veggies without making a salad

Chef explains how to eat all of your daily fruits and vegetables in one dish — and no, it’s not a salad

Updated: 6:43 AM EDT Sep 14, 2024

SEAMS WITH THINGS LIKE TOMATOES? WE’VE GOT A PERFECT SOLUTION FOR YOU. WE’RE AT CAMDEN SPIT AND LARDER IN DOWNTOWN SACRAMENTO WITH EXECUTIVE CHEF CO-OWNER OLIVER RIDGEWAY. THANKS FOR HAVING US. A LOT OF US HAVE GARDENS IN THIS AREA BECAUSE, AS YOU KNOW, SACRAMENTO USED TO BE KNOWN AS SAC OR TOMATO BECAUSE YOU CAN GROW SO MUCH. WELL, I STILL SEE THOSE TRUCKS GOING DOWN THE HIGHWAY AND IT BLOWS MY MIND WITH ALL THE TOMATOES ON IT. BUT BUT THIS TIME OF YEAR, AS WE’RE, YOU KNOW, THE END OF SUMMER, YOUR GARDEN CAN JUST BE EXPLODING AND IT’S HARD TO KEEP UP WITH ALL THAT PRODUCE. WHAT DO YOU DO? YOU ONLY HAVE SO MANY NEIGHBORS AND COWORKERS YOU CAN GIVE IT TO. I KNOW, AND IT GETS YOU KNOW, PEOPLE ARE BRINGING THINGS OVER. SAME WITH THE FARMER’S MARKETS. EVERYONE’S TRYING TO MOVE ON THAT THAT THAT PRODUCT. SO GAZPACHO, CLASSIC SPANISH SOUP. A CHILLED SOUP OF BASICALLY RIPE VEGETABLES THAT YOU CAN BLEND WITHOUT COOKING AND MAKE THE MOST DELICIOUS, REFRESHING SOUP. WHILE WE’VE GOT THAT LATE SUMMER HEAT AS WELL. SO VERY EASY TO MAKE. YOU DON’T HEAT UP YOUR HOUSE AND YOU CAN GET YOUR FIVE FRUITS AND VEGGIES IN ONE DISH. LITERALLY. IT’S LIKE A V8. IT’S A I THINK THAT’S WHERE THEY CAME UP WITH THAT IDEA FOR ME. I SHOULD HAVE COME UP WITH THAT. ALL RIGHT. IT’S A FARM TO FORK V8. LET’S SEE HOW DO WE MAKE IT? ALL RIGHT, SO BASICALLY I’VE GOT MY TOMATOES. I’VE GOT SOME PEPPERS HERE. I’VE GOT CUCUMBERS. YOU CAN ADD ZUCCHINI INTO THIS. YOU CAN PUT MELONS IN IT. WHATEVER YOU’VE GOT IN THE GARDEN, AS LONG AS THERE’S A BIT OF A TOMATO BASE. I’VE GOT A LITTLE BIT OF TOMATO STOCK HERE. WE SAVE ALL THE ENDS OF OUR TOMATOES, BUT YOU CAN USE WATER OR VEGGIE STOCK. SO I’VE GOT THAT IN THERE TO MOVE IT AROUND. YOU WANT A BIT OF ACID IN THERE? SHERRY VINEGAR. AS THIS IS A SPANISH SOUP. YOU WANT A BIT OF SHERRY IN THERE, A LITTLE BIT OF EXTRA VIRGIN OLIVE OIL TO GIVE IT THAT ROUNDNESS AND THAT LITTLE BIT OF FATTINESS AS WELL. SOME ONION. CLASSICALLY IT HAS BREAD IN TO THICKEN IT. YOU DON’T HAVE TO PUT BREAD IN IT. I’VE ACTUALLY PUT ALMONDS IN IT OR HAZELNUTS, BUT YOU CAN JUST USE THE VEGETABLES ALONE. BUT I LOVE THAT SOURDOUGH BREAD. TOUCH IT DOES GIVE IT A REALLY SMOOTH, VELVETY FINISH. HOW MANY GARLIC CLOVES DID YOU PUT IN THERE? I JUST PUT ABOUT SIX IN THERE. BUT YOU CAN DO WHATEVER YOU LIKE. I DO. IT’S ABOUT SIX INCHES SOBA’S COMING. THOSE VAMPIRES ARE COMING TOO. SO THEN YOU’VE GOT IT ALL IN THERE, RIGHT? AND THEN WE HOPE THE BLENDER WORKS. WE DON’T WANT TO EXPLODE EVERYWHERE. THERE WE GO. AND THEN JUST GET THAT MOVING ALONG. IT’S AS EASY AS THAT. NOW, IF I’D GONE PREDOMINANTLY WITH RED TOMATOES, IT WOULD HAVE BEEN VERY RED. I’VE GOT A BLEND OF DIFFERENT COLORED VEGETABLES IN HERE, SO WE’VE GOT THIS KIND OF GREEN HUE UP SEASON THAT A LITTLE BIT. IT SMELLS SO GOOD, BY THE WAY. IT JUST SMELLS FARM FRESH. AND WHAT WE WOULD DO AT THE RESTAURANT IS STRAIN IT NOW BECAUSE YOU DON’T WANT ALL THE FIBERS WHEN YOU’RE DOING A FANCY SUIT, BUT AT HOME REPAIRS YOU WANT THAT ROUGHAGE. SO I’VE GOT A LITTLE BIT OF PEELED BABY TOMATOES HERE AND SOME BASIL OIL. I’M JUST GOING TO POUR THAT IN LIKE SO. AND YOU’VE GOT A REFRESHING CHILLED SOUP FROM YOUR GARDEN. WILL LAST ABOUT THREE DAYS. YOU CAN ADD POACHED SHRIMP TO THAT. YOU COULD ADD A BIT OF SPRINKLE OF FETA. IT’S UP TO YOU. IT DEPENDS WHAT YOU’VE GOT IN YOUR GARDEN. BUT FOR ME SIMPLICITY OVERRIPE VEGETABLES TURN IT INTO SOMETHING GREAT. SO ALL RIGHT, I LOVE THAT FARM TO FORK FRESH GAZPACHO FROM CAMDEN SPIT AND LARDER CHEF OLIVER RIDGEWAY. THANK YOU SO MUCH FOR HAVING US. TH

Chef explains how to eat all of your daily fruits and vegetables in one dish — and no, it’s not a salad

Updated: 6:43 AM EDT Sep 14, 2024

If you are trying to eat more fruits and vegetables, but you don’t want to eat a salad, or you don’t know how to fit them into your meal plan, you’re in luck. Watch the interview with the chef in the video above KCRA 3’s Lisa Gonzales has a simple and fast way to cram your daily fruits and veggies into one meal on this week’s Farm-to-Fork Friday. The executive chef and owner of Camden Spit & Larder, chef Oliver Ridgeway, in Sacramento, California, shows us how to make gazpacho in less than three minutes.It’s an easy way to meet your daily fruits and veggies requirement all in one dish. It’s an especially great meal to make if you have a lot of fresh produce to use — whether from your garden or the store. If you need to use fresh produce fast, this is an easy and delicious idea. Watch this week’s Farm-to-Fork Friday in the video player above.

If you are trying to eat more fruits and vegetables, but you don’t want to eat a salad, or you don’t know how to fit them into your meal plan, you’re in luck.

Watch the interview with the chef in the video above

KCRA 3’s Lisa Gonzales has a simple and fast way to cram your daily fruits and veggies into one meal on this week’s Farm-to-Fork Friday.

The executive chef and owner of Camden Spit & Larder, chef Oliver Ridgeway, in Sacramento, California, shows us how to make gazpacho in less than three minutes.

It’s an easy way to meet your daily fruits and veggies requirement all in one dish. It’s an especially great meal to make if you have a lot of fresh produce to use — whether from your garden or the store.

If you need to use fresh produce fast, this is an easy and delicious idea. Watch this week’s Farm-to-Fork Friday in the video player above.