Our farmers markets are now open and bursting with FRESH fruits and vegetables that make you hungry just thinking about them.  Red, juicy strawberries, crunchy sugar snap peas, crisp radishes, fresh asparagus, lots of greens such as spinach, swiss chard, kale and different kinds of lettuce. With so many options at our Harvest Home markets, the hardest part will be choosing what to buy this week.  FRESH means locally grown and picked the day before from a near-by farm directly to you.                      

The produce at our markets are:

• Ripened naturally in our farmers’ sunny fields NOT ripened with gas on a truck.

• Picked the day before and delivered to our markets the next day, NOT put on a truck before naturally ripened and shipped hundreds of miles.

• Handled with care by farmers we know, NOT loaded with pesticides and power sprayed with chemicals.

• Grown with respect for the soil and the earth. Many of our farms have naturally rich land (black soil) which reduces the use of chemical fertilizers

That means a whole lot more taste and a whole lot more nutrition for the right price. 

Get the chance to meet and talk to the farmer who grew your food.  You can make sure it’s FRESH, and you will appreciate the TASTE and benefit from the nutrients. Plus, our farmers accept S.N.A.P, Senior and WIC Farmers Market Nutrition Program (FMNP) coupons, Health Bucks and Healthy Senior Healthy Shoppers (H2S2) incentive coupons and Nourish NY vouchers. Now that is getting great value for your money!

Something to keep in mind when visiting the markets, appearances of our straight-out-of-the-field produce may not look as perfect as some of the wrapped-in-plastic vegetables from the grocery stores; this is because “Mother Nature” is much more concerned with taste than looks.  A little dirt on the carrots shows you how recently they’ve been harvested. Think of the farmer’s stall as your garden and use your good sense. Any questions?  Just ask the farmer. 

Live Live Healthy

RECIPE:  Pasta Primavera in ONE pot

Ingredients: In one pot

• 12 ounces fusilli or other corkscrew pasta

• ½ pound sugar snap peas, cut in half, or broccoli florets (or both)

• 2 carrots cut in small strips

• 1 yellow or orange bell pepper, cut into thin strips

• ¾ cup of broccoli

To Make:   In a large pot of water of  boiling water, add pasta and cook for the time given on the label

• Add veggies (peas and/or broccoli, carrots and bell pepper) to the boiling water during the last 3 minutes of cooking.

• Save ½ cup of pasta water. Rinse pasta and veggies under cool water

• Make the sauce for either warm or cool pasta dish (See Sauces below)

• Sprinkle with ½ cup parmesan cheese

Cooking in one pot helps keep the nutrition

Sauce  for warm pasta

Ingredients

• 1 pint cherry tomatoes, halved

• 1/4 cup extra-virgin olive oil

• 4 cloves garlic, thinly sliced

• 3 ounces goat cheese, crumbled or creamy ricotta cheese thinned lemon juice

To Make:

• Heat the olive oil in a skillet . Add the garlic & cook about 30 seconds. Add the tomatoes & 1/2 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes.

• Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta & veggies.

• Add parmesan (goat cheese, too if you like. Toss to combine.

TIPS and TRICKS

Different combinations are up to you

COOKING TIPS:

• Make a timetable for adding veggies. Take the cooking time for the pasta, subtract the time you want to cook a veggie and you’ll know exactly when to add them

• For crispier veggies decrease the time; for softer ones add another minute. Cook them however you like them. Some veggies like carrots take longer to cook than broccoli or sugar snap peas. Chopped greens take 2 minutes or less

• Try asparagus cut in 2 inch pieces

• Squash is best done in the pan with your sauce. It gets mushy in water.

• Any pasta will work. For best taste use small Corkscrew pasta because it holds the light sauce better for more flavor in every bite

Sauce for Cool Pasta Salad:

Ingredients:

• ¼ cup olive oil

• 3 Tablespoons lemon juice

• 2 cups chopped cherry tomatoes

• ¼ cup red onion

To Make: Whisk together olive oil, lemon juice and red onion. Add tomatoes. Pour over pasta & add parmesan cheese

Suggestion: Add sliced radishes and sliced cucumbers for a summery taste.