by Dana Angelo White in Farmers' Market Finds, April 26, 2012
by Dana Angelo White in Farmers' Market Finds, February 21, 2012
- When you buy beets, don't toss the greens!
Some folks foolishly cut and throw beet greens aside, but don’t make this mistake!
Beet greens have a better bite than spinach and a touch of leafy green sweetness, plus a list of valuable nutrients that’s practically never-ending. One cup of cooked beet greets has 39 calories, 4 grams of protein, hefty doses of vitamins A, C , K, riboflavin, calcium, iron and nearly 20% of your daily fiber needs.
Enjoy finely chopped beet greens raw in a salad with balsamic vinaigrette. Saute the greens with olive oil and garlic, use as a pizza topping, or wilt into a steamy bowl of pasta or risotto.
Recipes to Try:
Roasted Beet Risotto
Beet Green Gratin
Garlic Beet Greens
by Dana Angelo White in Farmers' Market Finds, October 5, 2011
- Winter CSA shares can provide fresh, local produce, even in the dead of winter.
Just because it’s winter doesn’t mean you can’t get your hands on local produce. Eating locally year round is easier if you live in California or Florida but here’s how I do it in Connecticut.
Farmers Markets Finds
Farmers are extra good at holding on to their harvests. If you didn’t turn your own summer bounty into a winter-friendly form, stop by a local farm or winter market to find baked goods, pickles, honey, jams and relish.
by Dana Angelo White in Farmers' Market Finds, September 12, 2011
Typically winter squash isn’t ready until mid-October, but I get to enjoy it extra early since I grow this special variety in my garden.
While it’s too late now to plant it in your garden, put these seeds on your list for next year. Be on the lookout for it at the local farmers’ market too, its name is simple to remember, it’s actually called Early Butternut Squash. The sweet and tender squash will be ready to eat as early as August and the plant will keep producing through October. Make soup, add roasted chunks to pasta or make this crowd-pleasing foccacia recipe.
by Dana Angelo White in Farmers' Market Finds, August 30, 2011
When tiny, cutie-pie eggplants turned up in my CSA box, they were a little small for eggplant parm, but that’s not where my eggplant options end.
Get our quick eggplant dip recipe »
by Dana Angelo White in Farmers' Market Finds, August 3, 2011
- Find hot cherry peppers and grill cheesy, spicy pepper "poppers."
Green peppers just don’t get the love they deserve! This time of year you’ll find all different kinds at the farmers’ markets including sweet bell, mild frying peppers and these little babies – sweet and fiery cherry peppers.
These tiny peppers just scream “stuff me.” They’re not as hot as jalapenos, but they still have a bit of heat. Try this grilled appetizer, a take on japaleno poppers made with seafood, cream cheese and salty Manchego. They make deluxe appetizers but only take minutes to make.
by Dana Angelo White in Farmers' Market Finds, July 11, 2011
While black-raspberry ice cream may be the extent of your black-raspberry knowledge, these sweet and succulent berries (not to be confused with blackberries) do exist in the primitive form – you just won’t find them in most grocery stores.
Scout out your farmers’ market for deep violet raspberries hiding among the typical red varieties. While blackberries (a completely different variety of berry) are easy to come by, I only know of one local farm that grows black raspberries in my area. They’re only available for a short time (usually mid-June to late July). Use them for any raspberry recipe – trifle and salad dressing are just a few favorites. They make an incredibly special and refreshing granita.
by Dana Angelo White in Farmers' Market Finds, In Season, June 2, 2011
- Tender, sweet, delicate pea shoots at the farmers' market.
A true farmers’ market find: Sweet and tender pea shoots are too delicate and perishable for the supermarket.
Pea shoots are the green, coiled tendrils of the pea plant with delicate rounded leaves. They’re bursting with nutrients like vitamin C, fiber and even some protein. Shoots have a subtle pea flavor and add a fresh bite to salads, seafood recipes, and summer rolls (see recipe below). You can also wilt them into soups or pasta dishes by tossing in right before serving.
Shopping Tip: Choose crisp and bright green shoots. Store in the refrigerator gently wrapped in a paper towel and a plastic bag, use within 2 days.
by Dana Angelo White in Ask the Experts, Farmers' Market Finds, March 21, 2011
- Dandelion Greens
I’m so excited that farmers’ market season is finally here! As a die-hard local produce lover, I investigate my local market and CSA box all month long, then share the most interesting seasonal finds with you. First up: verdant and pleasingly bitter dandelion greens. Here’s what they’re like and how to use them today.
Discover dandelion greens »
by Dana Angelo White in Farmers' Market Finds, September 27, 2010
Local farms across the country are gearing up for another harvest season, and we can’t wait! You can get your own little piece of a local farm by signing up for a community-supported agriculture program. So, is it the right choice for you? We’re breaking down some frequently-asked CSA questions to help you decide.
Fresh picked celery from the farmers’ market takes the flavor to a whole new level. The secret to true celery bliss is munching on both the stalks and leaves.
It’s a myth that you burn more calories chewing celery than you take in from eating it. But this low-cal veggie is packed with vitamins C and K, potassium and fiber. Think it’s boring? Here are 10 exciting ways to dig in.
Celery 10 ways »