I am not exactly a Jeffersonian, but I love his vision of an agrarian America. There is something simple and pure in this philosophy. Thomas Jefferson was living in a time when there were wide expanses of fertile land and that’s how a family fed itself and understood its dependence on God.

I always say that farming is the true American enterprise. Having the advantage of feeding your own people is something that cannot be equaled. There are so many advantages to growing produce in your backyard that I couldn’t even begin to list them here.

That’s why I love living in the Garden State. We have little farms nestled here and there. Unfortunately, the demand for ever bigger houses impacts the little farmer next door. Bigger houses demand more land and the land they use is farmland.

The recipe for this week is a way to get you out of the house and to the local fresh fruit and vegetable market. There are some markets open all year and if you look hard enough you can find them. For me, there is something special about going to these places.

Whether it is the different people I encounter, the fact of knowing I will have healthful food around me or just finding new fruits and vegetables to experiment with, these markets are one of my favorite places on the planet. I love to share the food I buy there with friends, neighbors and people who have a hard time getting out of the house.

Treat yourself to the exotic flavors of the Caribbean in this soup and salad, but most of all, be creative. Play around with the recipes. Use your favorite fruits and take advantage of the endless possibilities this meal offers.

These recipes are very healthful. One serving of the soup yields one half of the day’s fiber content. The salad contains three of the five servings of fruits and vegetables recommended by the American Dietetic Association.

Black Bean Soup with a jalapeño punch

1 tbsp olive oil
1 medium onion, coarsely chopped
1 medium celery stalk, coarsely chopped
1 medium carrot, coarsely chopped
¼ cup pickled jalapeño pepper
2 garlic cloves, minced
1 tsp ground cumin
2 cans (19 oz.) black beans, rinsed and drained
1 can (14.5 oz.) vegetable broth
2 cups water
½ tsp salt
2 tbsp fresh lime juice
½ cup loosely packed fresh cilantro leaves, chopped
lime wedges, sour cream or yogurt (optional)

In 4-qt saucepan, heat oil over medium heat until hot. Add onion, celery, carrot and jalapeño and cook 10 minutes until tender, stirring occasionally. Add garlic and cumin and cook 1 minute, stirring. Stir in beans, broth, salt, water and heat to boiling over high heat. Reduce heat to low and simmer uncovered 15 minutes.

Recipe yields 6 cups. To bring to full flavor prepare the night before.

Fruit Salad Salad

1 small bag of mesclun salad mixture and baby spinach
1 small plum
1 small mango
1 small apple
1 small pear
5 strawberries
several orange wedges
3 limes
sugar
2 tbsp olive oil
½ tsp balsamic vinegar

For salad

Clean mesculin mix and place in large bowl. Cut plum, mango, apple, pear and strawberries in bite-sized chunks, leaving skin on (fresh fruit can be substituted with canned mandarin oranges and thawed frozen fruit). Toss into salad.

For dressing

Squeeze fresh limes into separate bowl (can substitute frozen or bottled lime juice). It is important to test each lime before juicing. A bitter tasting lime will ruin the flavor. Add sugar to taste. The sugar will enhance the flavor so make sure each lime tastes good before adding the sugar. When you like the flavor of the lime juice sugar mixture, add balsamic vinegar and oil.

Drizzle dressing on salad and enjoy.

Yields two servings.

Let us pray

Lord Jesus Christ, may our Lenten fasting turn us toward all our brothers and sisters who are in need. Bless this table, our good food, and us. Send us through Lent with good cheer and bring us to the fullness of your Passover. Amen.

Catholic Household Blessings & Prayers