BE SAFE - EAT WELL

BE SAFE-EAT WELL

July 20, 2020

Our city is starting to open up. We have all worked to get this virus under control.  BUT IT HAS NOT DISAPPEARED. We all need to keep doing what we have been doing: Wearing Masks, Washing Hands, staying 6 feet away from other people. IT IS EXTREMELY IMPORTANT TO EAT THE PROPER FOODS TO KEEP OUR BODIES RUNNING WELL.

Make it simple. Think of what you eat in a day or even a week. Half of what you eat should be fruits and veggies...more veggies than fruits.  The other half should be dividing between healthy protein, grains, nuts or carbs. Avoid the white carbs. Thinking about your meals divided on a plate like this can help.

Harvest Home will provide recipes and tips for making tasty food healthier.

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• Let us know what you think.

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• Together we can stay healthy.

 HEALTHY PLATE:* An easy way to think about your meals

* Based on Harvard T.H. Chan School of Public Health Nutrition Source

SIMPLE STEPS TO BETTER EATING: Making small changes can lead to healthy results when you balance what you eat.

• Step #1: A little less meat and carbs; A LOT MORE VEGGIES! Plan a veggie meal and then add a little meat. Or skip the meat and adding beans for protein.

• Step #2: Cook your own food.  Save money; get the taste you enjoy. It's easier to get healthy because you know what's in your food!

• Step #3: Plan your meals before you shop. Get FRESH veggies and fruit at a Harvest Home farmers' market Harvest Home in your neighborhood.

• Step #4: Cut back on packaged foods with hidden "dangers" like pounds of sugar and fat that don't help power you through a busy day.  They can actually slow you down as well as being costly.

SAVOR THOSE VEGGIES

RECIPE

SATAY: A South West Asian Dish

Serve hot or cold depending on the weather! Prepare the main ingredients & then add the dressing or sauce. (Serves 6)

INGREDIENTS:

• 2 cups of cauliflower florets

• 4 carrots cut in match-stick size pieces

• 1 cup broccoli

• ½ onion sliced thinly

• 2 teaspoon of olive oil

• Satay Dressing (see below)

PREPARATION:

Veggies:

• Steam the cauliflower and carrots for about 4 minutes until slightly soft.

• Add the broccoli for another 3 minutes

• Remove from heat, rinse with cold water and set aside.

• Add the onion and saute until the onion is soft.

• Remove from heat and mix with veggies.

Dressing:
Whisk ingredients together

• 1 tablespoon reduced sodium soy sauce

• 1 tablespoon white vinegar

• 1 tablespoon olive oil

• 1 tablespoon minced fresh ginger

• 1 garlic clove, finely minced

• 2 teaspoon curry powder

• ¼ teaspoon salt

Add dressing and let sit for at least 2 hours at room temperature OR cover & refrigerate for a day.
NOTE: Add a little chicken or beef or fish if you like.

TIPS: Veggies Make a Meal

TRY COCONUT RICE:

INGREDIENTS:

1 ½ cups brown rice 1 can coconut milk½ teaspoon salt

PREPARATION:

Rinse rice. Add it to a pot with coconut milk, salt and 2 ½ cups of water.Bring to a boil, lower heat and simmer covered with a tight lid for about 20 minutes.Turn off the heat, leave the cover on and let sit for 10 to 15 minutes.

Cook greens you like: collard greens, spinach or kale. Add your favorite beans like chickpeas or black-eyed peas to make meal. Season to your taste. Add cooked chicken or beef for flavor and a bit of protein.

USE WHOLE GRAIN BROWN RICE:A slightly nutty taste with extra fiber and vitamins

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RED, WHITE & BLUE...BERRY CELEBRATING 4TH OF JULY

RED, WHITE & BLUE...BERRY
CELEBRATING 4TH OF JULY

July 2,2020

Summer berries are arriving just in time to help us celebrate! Find ripe red strawberries and plump blueberries at our Harvest Home Markets. These Berries are loaded with vitamins C, K, Copper, Magnesium, B6, K, and Fiber. These juicy, tasty, blueberries and strawberries are packed with antioxidants that may prevent a variety of diseases. They:

• * May help improve blood sugar and insulin response

• * Are high in fiber

• * Help fight inflammation

• * May help lower cholesterol levels

• * May help protect against cancer

• * May help keep your arteries healthy

Red, White and Blue....berries your meals. For breakfast or a snack, energize yourself with a refreshing mix of strawberries, blueberries and low-fat vanilla yogurt. Yogurt adds sweetness without extra calories and helps your digestion. 

The 4th of July is all about family fun, gatherings, picnics and incorporating these lovely Berries to your meals you can add festive colors and sweetness to any summer dish! 

RECIPE:

Berry Salsa

Bring some zing to your picnic with Red, White and Blue...berry salsa.

PREPARATION: Mix together in a large bowl:

1 cup fresh blueberries and 1 cup of diced strawberries

1 cup diced jicama

1/3 cup cilantro

¼ cup finely chopped onion

2 Tablespoons finely chopped stemmed and seeded jalapeno pepper

Juice from a large lime

TIPS: Make the Season Last!

Summer fruit, especially strawberries, are available for too short a time. You can make the season last longer by freezing.

FREEZING BERRIES:
Mix together in a large bowl:

• Wash berries under cool running water. Lay out on a paper towel or clean dish towel to dry. Let dry completely before freezing.

• Arrange fruit in single layer on a baking sheet. Don't let the berries overlap. Place in the freezer overnight.

• Label and store in the freezer. Good for about 3 months.  

Any way you combine these berries, it's a treat for your mouth and a boost for your health. 

“Red, white and blue....berry your 4th of July and ENJOY!
”

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A FEW IDEAS FOR ADDING FRESH TO YOUR EATING

A FEW IDEAS FOR ADDING
FRESH TO YOUR EATING

June 15, 2020

DELICIOUS: Strawberries that melt in your mouth; crunchy, plum sugar snap peas or juicy plain peas, zesty red radishes and greens, greens, greens, crisp, flat leaf or curly lettuce, kale, Swiss chard and spinach! These REALLY FRESH tastes you have missed all winter.

Strawberries: More vitamin C than an orange! Put them on your cereal, eat them as a snack, serve them as dessert, and add them to salads. Add them in your smoothie.

REALLY FRESH:Our fruits and veggies are grown by local farmers, ripened in the fields and picked the day before they arrive in our Harvest Home Farmer's Markets. (Click here to find one near you) That's really FRESH! Better taste and better nutrition.

Greens, including Spinach and Kale: Great for the start of a salad.  (NOTE: If kale is too bitter for you, try freezing it first.  Add it to smoothies with bananas.  It's a super powerhouse of nutrition.) Strawberries and spinach with pecans, chunks of apples, sugar snap peas and a bit of cheese are delicious with a light balsamic dressing or your favorite dressing.  

FITS A BUDGET: Our farmers accept SNAP, WIC & EBT. PLUS Health Bucks at our markets can increase your SNAP buying power. SNAP users can get 2 extra $$ for every $5 of SNAP dollars!

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TIP - Sugar snap peas are tasty dipped in almost anything. OR toss them into stir-fried meals. Cook them lightly in a bit of olive oil and garlic.  Cooking lightly keeps the crunch!

CREAMY, CHEESY CASSEROLE - YUM!

RECIPE: Spinach Casserole

INGREDIENTS

• 1 package of egg noodles, cooked

• 2 cups cooked spinach: Add 1 Tablespoon of water to a cup of spinach, cover and microwave    for 1-2 minutes until the spinach wilts.

• 2 cans of tuna fish

• 2 teaspoons of grated or finely chopped onion

• 2 cups cheddar cheese

PREPARATION:

• Preheat oven to 350.

• In a casserole mix together and cook noodles, spinach tuna, onion and half the cheese.

• Sprinkle the remaining cheese on top and bake for 20 minutes.

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We are excited to start another season and look forward to see you at our markets!:

HELP BUILD YOUR COMMUNITY REMINDERS

Fill out your CENSUS FORM: https://my2020census.gov

Register to VOTE: https://www.ny.gov/services/register-vote

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IN SEASON - BETTER QUALITY, TASTE & VALUE

IN SEASON - BETTER QUALITY, TASTE & VALUE

IN SEASON - BETTER QUALITY, TASTE & VALUE

June 1, 2020

IN SEASON FRUITS AND VEGETABLES TASTE BETTER
AND ARE HIGHER IN NUTRIENTS
As our farmers' markets begin to open for the season, we encourage our consumers to come out and shop for the freshest produce available in June. And here is why: In season fruits and vegetables that are ripened on the vine and harvested or picked a day before coming to market are fresher, taste better, sweeter and  are high in vitamins and fiber. These crops do not travel long distances they come directly from the farm to the Farm stand at the market. 

Keep a look out for these fruits and vegetables that will be available when you come out to shop.

• Asparagus, Beets, Beet greens, Broccoli, Cabbage, Garlic, Herbs, Lettuce, Mustard greens.

• Onions, Peas, Potatoes, Radish, Rhubarb, Spinach, Summer Squash, Swiss chard, Tomatoes.

• Turnip Greens, Zucchini.

• Apples, Sweet Cherries, Peaches, Plums, Strawberries. 

SOCIAL DISTANCING :

In order to ensure your safety and that of our staff and farmers here is an example of what social distance will look like.

Taken from:

https://www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/social-distancing.html.

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RECIPE: Baked Parmesan Yellow Squash Rounds

Baked Parmesan Yellow Squash Rounds...an easy and delicious squash recipe requiring just two ingredients: yellow squash and grated Parmesan!

https://www.fivehearthome.cm/baked-parmesan-yelllow-squash-rounds-recipe/

Needed: 13- x 18-inch Half Sheet Pan
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 to 4 servings
Calories: 139kcal
Author: Samantha Skaggs

INGREDIENTS:

• 2 medium-sized yellow summer squash

• Garlic salt & freshly ground black pepper

• ½ cup freshly grated parmesan cheese

PREPARATION:

• Place an oven rack in the center position of the oven. Preheat the oven to 425°F. Line a baking sheet with foil (lightly misted with nonstick cooking spray) or parchment paper.

• Wash and dry the squash, and then cut each one into ¼-inch thick slices. Arrange the squash rounds on the prepared pan, with little to no space between them. Lightly sprinkle the squash with garlic salt and freshly ground black pepper. Use a small spoon to spread a thin layer of Parmesan cheese on each slice of squash.

• Bake for 15 to 20 minutes or until the Parmesan melts and turns a light golden brown. (Watch these closely the first time you make them and pull them out of the oven early if the Parmesan is golden before 15 minutes. Alternatively, you may broil them for a minute or two at the end of the cooking time to speed up the browning.) Serve immediately.

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OUR MARKETS WILL OPEN IN JUNE JOIN US!

OUR MARKETS WILL OPEN IN JUNE JOIN US!

MAY 21, 2020

OUR MARKETS WILL OPEN IN JUNE JOIN US!

First, we want to take a moment to say thank you to those who have continued to work to get us through this time, nurses, doctors, police officers, firefighters, subway workers, grocery stores, food delivery service and postal workers. Thank YOU!!

Here at Harvest Home we are making sure we put the appropriate guidelines in place to ensure social distancing and maintain a clean environment to ensure the safety of our customers, staff farmers and vendors. To ensure your safety we will be adhering to these safety guidelines:

• Only producers and their staff should handle products. Customers must not touch any produce or products until after they have purchased.

• ALL customers and staff MUST wear a face mask to shop at the market

• All producers MUST wear protective gloves.

• All producers MUST sanitize their stands regularly, primarily wiping down tables, terminals, cash boxes, etc.

• Tents WILL be spaced at least 10 feet apart to reduce congestion, ideally all farm stands should use vinyl or plastic table covers for easy sanitizing.

• No sampling of products.

• All staff processing credit/debit/SNAP transactions should wear protective gloves.

• Signage will be posted throughout the market to encourage customers to social distance, cover their coughs, not touch their faces, and stay home if they are sick.

During this time, it is even more essential that you and your family prepare healthy well-balanced meals. Shopping at the farmers markets, you will get the freshest locally grown produce while keeping the proper preventive guidelines.  

COME OUT THIS SUMMER AND SHOP WITH US.

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RECIPE: Carrot Cake

It's time for a cake and a celebration. This carrot cake, you won't taste the carrots, is not only delicious, but it's healthy!

INGREDIENTS:

• 3 cups of finely chopped carrots (about 6 large ones)

• 1 cup chopped walnuts

• 2 cups flour

• 1 tsp salt

• tsp cinnamon

• 2 tsp baking soda

• ¾ cup of applesauce

• ¾ cup of salad oil

• 2 cups sugar

• 4 eggs

• 1 teaspoon vanilla

PREPARATION:

• Preheat your oven to 350 degrees.

• Chop the carrots and walnuts and combine in a bowl. Use a food processor or blender if you have one.

• Combine flour, salt, cinnamon and baking soda in a separate bowl.

• Mix together applesauce, salad oil, sugar and eggs until smooth.  Add the mixture to the carrots and walnuts.

• Blend in flour mixture.

• Pour into a lightly greased baking pan & place in the oven.

NOTE: If you are using a 9" x 13 pan, bake the cake for 1 hour. If you are using a tube pan, bake the cake for 1 ½ hours.

Let the cake cool and then decorate. To make the cake extra healthy, skip the frosting and make a nest of coconut flakes with jelly beans in the middle. Yum, yum, yummmm!

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