Ready, Set, Go - FRESH!

Our markets are opening THIS WEEK!!! Get ready for the just-picked taste of FRESH fruits and veggies: sweet strawberries, juicy blueberries, crispy greens...kale, Swiss chard, lettuce... crunchy sugar snap peas. All are ripened in the field (not on a truck) on local farms. Brimming with that FRESH taste you've been waiting for and overflowing with healthy nutrition.

Mouth-watering ideas:

  • Snack on sugar snap peas: Delicious raw. Delicious dipped in hummus or salsa. Delicious when added to salads or stir-fry.

  • Munch on strawberries or blueberries. Add them to yogurt for desserts. Make your smoothies sparkle with flavor.

  • Eat tasty greens: More than just for salads, greens add new taste to soups, stew, pasta, rice or stir-fry. Eat them as a side dish or toss them into whatever you are cooking. Some greens can be a little bitter, so here are ways to make them mouthwatering.

  • Just use the leaves: Remove the stems and the ribs. To remove the leaves from the stalk, hold the fat end of stem up and run your hand down the stalk.

"Soften before cooking:"

    • Massage chopped leaves with a sprinkle of lemon or lime juice until the leaves feel a little soft...and you like the taste.

    • Freeze out the bitterness: Chop greens and freeze. No need to defrost. Add to whatever you are cooking.

    • Quick boil(blanch) for a minute. Put loosely chopped leafy greens in a large pot of boil water water for a minute. Rinse in cold water; use either raw in a salad or cook into any dish.

    • Run hot water from the tap over chopped leaves in a strainer until they wilt. Rinse with cold water.

Greens help your body work better with fiber for digestion, Vitamin C for your immune system, lutein to keep your eyes healthy and much more. PLUS they are LOW in calories!

The FRESH TASTE OF SUMMER is waiting for you.



RECIPE: Nacho, Kale & Black Bean Bake

Kale even kids love


  • 2 medium onions finely chopped

  • 3 ½ cups of fresh tomatoes, finely chopped or 28 oz can of tomatoes

  • 2-14 oz cans black beans

  • 1 tablespoon ground cumin

  • ½ teaspoon salt

  • 1/8 teaspoon red pepper flakes (optional)

  • 1 bunch kale or milder Swiss chard (4 cups packed), ribs removed and chopped

  • 3.5 oz (1 ½ cups) organic tortilla chips

  • 3 oz cheddar cheese, shredded


  • Preheat oven to 400 degrees F.

  • Preheat medium non-stick skillet and brush with olive oil. Sauté onions until translucent, Add diced tomatoes, beans, cumin, salt and red pepper flakes; stir and cook a few minutes.

  • In a 9" x 13" baking dish, spread kale. Top with bean mixture, tortilla chips and cheese. Bake for 20 minutes.

Swiss chard and kale.jpg

TIPS: for Tasty Greens

Kale makes great chips and everyone enjoys it.

  • Heat oven to 350

  • Use large bunch of kale. Remove the stems. Leaves can be large or bite size, but all about the same size.

  • Drizzle with 1 teaspoon olive oil and a teaspoon of seasoned or regular salt.

  • Place a single layer of kale on cookie sheet

  • Bake until crispy about 10- 15 minutes. Check after 10 minutes

Other Flavorings:

  • Mix together 2 tablespoon olive oil with 2 tablespoons of lemon juice. Sprinkle over kale and bake.

  • Add any of the following immediately after baking:

    • ¼ cup parmesan cheese

    • 1 tablespoon Taco seasoning

    • 1 tablespoon balsamic vinegar

    • Any spice you like!

Swiss Chard:

  • Remove the leaves from the stems. Chop the stems in small pieces. Cook stems first and then add leaves.

  • Heat 2 teaspoons of olive oil in a skillet. Add one sliced garlic clove and 1 chopped red onion (optional) Cook for 30 seconds.

  • Add stems, cook for 3-4 minutes covered. Add leaves; cook for another 3-4 minutes, covered or until stems are soft and leaves wilted.

Seasoning ideas: Add at the end 

  • 2 tablespoon parmesan cheese plus one tablespoon lemon

  • Add ¼ cup balsamic vinegar with the olive oil


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