We had a great market this past saturday. Produce is coming in. We've had zucchini, squash, corn, tomatoes, eggs, cabbage, cucumbers, peppers, potatoes and beans. Blueberries should be in in about 2 weeks.
Farmers’ Market Recipe Corner
Starting this week we will start a
recipe corner on how to cook & serve produce at our market. We will approach it by showing you how to eat healthy & seasonal. This way you will be able to learn how to use the farmers’ market so that it will work for your family’s meals.
We will post a recipe each week that will use the produce that is available at the market. We will try to do show new & different ways to use vegetables & fruits that are healthy. We will try to cover
“Heart healthy”
“Diabetic Friendly”
“Weight loss tasty”
“Gluten Free”
&
“Just plain healthy and taste good too”
If you have a vegetable, you do not know what to do with, or a recipe that you would like to see “go healthy” send it to our blog http://www.blueridgefarmersmarket.blogspot.com
Also if you have a favorite recipe for a seasonal vegetable and you want to share send it in and we will post it when that vegetable is available at the market.
Here is the Oriental Salad we served at the farmers’ market on July 4th.
Oriental Cabbage Salad
Serves 4
½ Small head green cabbage
¼ cup red cabbage for color (if you want)
3-green onions /tops and bottoms sliced thin
At this point, you may add any additional fresh raw vegetables you wish (from the farmers market of course)
I suggest ¼ cup each of peppers, cucumber, green peas, yellow & green squash, cherry tomatoes or anything you like!!!!
Dressing
3-Tablespoons Sesame oil
3-Tablespoons Rice wine Vinegar
3-Tablespoons Toasted Sesame seeds
(You may toast in a frying pan on top of the stove / med. Heat or in the oven at 350 for about 10 minutes. Watch they toast quick!!
An additional 1-2 Tablespoon of chunky peanut butter might appeal to the kids or those who do not eat cabbage.)
Shake dressing well (and stir if you added peanut butter until smooth). Pour over cabbage mix and toss until well coated. Chill until ready to serve. This keeps well for a couple of days.
This recipe is usable for any health or diet issues even if you add the peanut butter.
Farmers’ Market Recipe Corner
Starting this week we will start a
recipe corner on how to cook & serve produce at our market. We will approach it by showing you how to eat healthy & seasonal. This way you will be able to learn how to use the farmers’ market so that it will work for your family’s meals.
We will post a recipe each week that will use the produce that is available at the market. We will try to do show new & different ways to use vegetables & fruits that are healthy. We will try to cover
“Heart healthy”
“Diabetic Friendly”
“Weight loss tasty”
“Gluten Free”
&
“Just plain healthy and taste good too”
If you have a vegetable, you do not know what to do with, or a recipe that you would like to see “go healthy” send it to our blog http://www.blueridgefarmersmarket.blogspot.com
Also if you have a favorite recipe for a seasonal vegetable and you want to share send it in and we will post it when that vegetable is available at the market.
Here is the Oriental Salad we served at the farmers’ market on July 4th.
Oriental Cabbage Salad
Serves 4
½ Small head green cabbage
¼ cup red cabbage for color (if you want)
3-green onions /tops and bottoms sliced thin
At this point, you may add any additional fresh raw vegetables you wish (from the farmers market of course)
I suggest ¼ cup each of peppers, cucumber, green peas, yellow & green squash, cherry tomatoes or anything you like!!!!
Dressing
3-Tablespoons Sesame oil
3-Tablespoons Rice wine Vinegar
3-Tablespoons Toasted Sesame seeds
(You may toast in a frying pan on top of the stove / med. Heat or in the oven at 350 for about 10 minutes. Watch they toast quick!!
An additional 1-2 Tablespoon of chunky peanut butter might appeal to the kids or those who do not eat cabbage.)
Shake dressing well (and stir if you added peanut butter until smooth). Pour over cabbage mix and toss until well coated. Chill until ready to serve. This keeps well for a couple of days.
This recipe is usable for any health or diet issues even if you add the peanut butter.
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