Fresh isn’t just uncooked. You can get that kind of “fresh” in a lot of places. At Harvest Home Farmer’s Markets, fresh means straight from a nearby farm directly to you.
Our fresh means
Ripened naturally in our farmer’s sunny fields, NOT ripened with gas on a truck.
Picked the day before it’s delivered to our markets, NOT put on a truck before it’s naturally ripe and shipped hundreds of miles.
Handled with care by farmers we know, NOT loaded with pesticides and power sprayed with chemicals.
That means a whole lot more taste and a whole lot more nutrition for your loved ones. Plus, we accept SNAP/EBT, OTC, Credit/Debit, Health Bucks and WIC checks, helping you get the most out of your dollars.
At our markets, you can meet and talk to the farmers who grew your food. Talking to them is a great opportunity to learn more about how and where food is produced. You are also supporting our family farmers by shopping at our farmers markets, giving them a better return for their produce.
Don’t be fooled by appearances. Sometimes our straight-out-of-the-field produce doesn’t look as perfect as those wrapped-in-plastic veggies. Mother Nature is much more concerned with taste and nutrition than looks. That crack in a tomato means it bursting with taste and nutrition; a few brown radish leaves just means that radish was ripened in the field and that black dirt on the carrots can shows how recently it was picked. The best way to choose your produce is to think of the farmer’s stall as your garden and use your good sense. Any questions? Ask your farmer.
Now is the season of fresh produce. With so many options in our markets now, the hardest part is choosing what to buy this week.
It’s a whole lot more!
recipe:Mediterranean Bean, Corn and Tomato Salad
Ingredients:
2 cups corn kernels from 4 to 5 ears, uncooked or cooked
1-14-ounce can (reduced sodium) black beans rinsed and drained
1 pint cherry or grape tomatoes halved
½ cup chopped fresh mint basil, parsley, or cilantro (or a mix!)
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice
½ teaspoon salt
¼ teaspoon black pepper
4 ounces feta cheese crumbled (about 1 cup), divided
To Make:
Place corn kernels in a large mixing bowl. Include any of the juice that comes off the cob when you cut the corn
Add black beans, tomatoes, mint, olive oil, lime juice, salt, pepper, and two-thirds of the feta.
Stir to combine, taste and adjust the salt and pepper as desired. Sprinkle the final one-third feta over the top.
Place in the refrigerator to set for 15 minutes. Enjoy!
Additions: Add almost anything you like
Avocado: 0ne or even two, cut in small pieces
Cucumber: Slice and cut slices in quarters
Red Onion: thinly sliced
Left over meat like chicken or pork. Either serve on the side or cut small pieces into the salad
TIPS AND TRICKS
How to remove corn from the cob
Stand the corn up in a shallow bowl, and very carefully use a sharp knife to cut along the sides of the cob. The bowl will catch all the kernels
Stand the corn up in the hole of a bunt pan, and carefully cut the kernels
Change the dressing, Change the taste
Turn the salad from Mediterranean to Southwestern!
Cut up and mix the veggies you want
Make the dressing:
½ cup of cilantro, chopped
2 Tablespoon of lime juice
1 Tablespoon canola or olive oil
½ teaspoon cumin
1 medium jalapeno pepper, seeds and ribs removed, less for a milder taste
Add to mixed veggies
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