Taking Advantage of Healthy Produce at Farmers Markets

Summer is in full bloom and that means that no matter where you are in the United States, you can find locally grown food nearby.  Many grocery stores carry local produce, but if yours doesn’t, try finding a farmers market or farm stand that you can frequent during the growing season (now through October).  Use the USDA National Farmers Market Directory to help you quickly locate a market near you! 

https://www.ams.usda.gov/local-food-directories/farmersmarkets

You can even take it one step further and pick your own fresh produce. This is a fun family activity that adults and children of every age can participate in.  Showing children how and where their food is grown can help get even the pickiest eater to try new fruits and veggies.  My children especially enjoy picking apples, blueberries and sugar snap peas!  Use the Local Harvest website to locate U-pick farms. 

www.localharvest.org

Local Harvest will also provide locations for the following:

• Farms
• Farmers Markets
• CSA Shares (Community Supported Agriculture)
• Farm to Table Restaurants
• U-Pick Farms
• Meat Processors

Look for some of these favorites and try out a new recipe or two!

Cantaloupe                                         Peppers
Carrots                                                 Raspberries
Cherries                                               Mushrooms
Cucumbers                                         Watermelon
Peaches                                               Zucchini                               

Here are some yummy recipes to try using your fresh produce!

Watermelon Salad – serve over grilled chicken or on fish tacos!
Serves 8

2 cups diced watermelon
1 cup cherry tomatoes, quartered
¼ small sweet onion, chopped
2 tbsp sweet basil, chopped
1 tsp olive oil
1 tsp balsamic vinegar
1/8 tsp salt

1.  Mix all ingredients in a large bowl. Cover and refrigerate before serving.

Zucchini & Summer Squash Frittata – perfect for breakfast, lunch or dinner!
Serves 4

1 tbsp olive oil
1 small zucchini, sliced into ¼” rounds
1 small summer squash, sliced into ¼” rounds
1 clove garlic, minced
½ tsp Italian seasoning
1/8 tsp red pepper flakes
½ cup baby spinach, chopped
3 large eggs, beaten
¼ cup parmesan cheese
1 small tomato, sliced

1.  Heat oil in nonstick skillet over medium heat; add zucchini, squash, garlic, Italian seasoning, and red pepper flakes. Cook for 10 minutes or until zucchini and squash are tender.  Add spinach and cook 3 min or until tender.
2. Pour eggs and cheese over cooked vegetables. Top with sliced tomatoes and cook 5 minutes; or until egg mixture has set.