Does your mouth water at the thought of crispy green beans, succulent strawberries, snappy carrots, juicy grapes or apples that crunch? They can easily grace your table, but they are not readily available for people who live in the "food deserts" of NYC. For them, getting fresh fruits and vegetables can be very difficult and sometimes beyond their budget. Harvest Home Farmers' Markets fill this void, to make fresh produce accessible and affordable, to help people in the "food deserts" eat healthy. We need your help to continue our mission. SHARE the bounty of NYC with a gift of healthy eating.
Just as importantly, we rekindle family traditions: I have seen grandparents picking out farm-fresh fruits and vegetables as they happily remark on their plans for preparing meals "the old-fashioned way." And we are creating new healthy habits: I've seen the faces of children and teens light up as they discover how fun and easy it is to prepare delicious snacks that are also good for them. Will you join us in giving the gift of health to your fellow New Yorkers?
Your generosity makes the cooking demonstrations at our farmers' markets a reality.
Your gift expands the knowledge of recipes, cooking skills, and different palates for families as they learn that good, fresh food is accessible and affordable.
With you, Harvest Home can make home-cooked meals a possibility in a city where "food deserts" are an unfortunate reality.
THANK YOU,
Maritza Owens
Chief Executive Officer
Chicken Veggie Soup
Recipe
Ingredients
- 2 Tbsp olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup broccoli florets
- 1 cup chopped cauliflower
- 1 cup chopped celery
- 2 cups whole peeled tomatoes with liquid, chopped
- 4 cups fat free chicken broth
- 1 cup chopped fresh greens
- 6 drops hot pepper sauce (optional)
Preparation
- Heat the oil in a large saucepan over medium heat.
- Add the chicken and cook for 5 - 10 mins, or until browned; set aside.
- To the same saucepan add the onion, garlic and carrots and cook for about 3 - 5 mins. Then add cauliflower, celery, tomatoes, chicken broth and reserved chicken.
- Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 - 30 mins. Add broccoli in the last 5 mins.
- Stir in the fresh greens, hot pepper sauce.
- Salt and pepper to taste.
"Souping Up" Soup
Tips
- Add leafy greens to soup at the end. Cook just enough so the greens wilt.
- A teaspoon of corn starch dissolved in about 1/3 cup of broth can thicken your soup. Dissolving the corn starch before you stir it into the soup prevents lumps.
- Use beans instead of chicken or beef for good protein without extra fat. Beans give you fiber for healthy digestion, antioxidants for better health AND save you $$!
- Add cooked rice or noodles for a heartier dish. Cook separately and add at the end so the rice and noodles don't get "mushy."
- Dippers for Soup: Got some stale bread? Toast it up. Cut it in finger size strips and serve with soup. Delicious dunked into soup.
- For a crunchy side dish, try a fast and easy Carrot, Beet and Apple Salad. Shred or cut into small pieces 1 large beet, 3 carrots, 2 apples. Mix with 1 tsp olive oil and 3 tsp apple cider vinegar. Tangy, crunchy and full of flavor!
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