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.
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.
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
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!
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
WE WANT TO HEAR FROM YOU!
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