by Dana Angelo White in Farmers' Market Finds, July 28, 2010
by Dana Angelo White in Farmers' Market Finds, July 21, 2010
- Homemade Red Pepper Relish
My market is overflowing with pickles, pickled beets, jams, and salsas – it’s the farmers’ way of getting more mileage out of their seasonal goodies. Try out a savory take on jam with a personal fave – tangy pepper relish.
Sweet and spicy relish is made from cooking down fresh and dried sweet peppers and chilies, onions, vinegar, sugar, and spices. Spread it on sandwiches or add a tablespoon to homemade vinaigrette or hummus. For a simple and delicious appetizer, pour relish over low fat cream cheese or goat cheese and serve with whole grain crackers or thin slices of crusty baguette.
Recipe to try:
Green Salad with Red Pepper Relish Dressing
Red Pepper Relish
by Dana Angelo White in Farmers' Market Finds, July 12, 2010
Rumor has it they’re incredibly hard to shell, so I’ve avoided fava beans in the past. As it turns out I was worried over nothing. You have to do a little work to get to these gorgeous legumes, but it’s worth it.
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by Dana Angelo White in Farmers' Market Finds, July 6, 2010
Squash blossoms are the sweet and tender flowers of growing summer squash. I (very gently) grabbed some and rushed home to cook them my favorite way: stuffed and fried until golden (yes, fried!). You can find them at the farmers’ markets from late spring to early fall — here’s what you should know about this farmers’ market delicacy.
Get Dana’s squash blossom recipe »
by Dana Angelo White in Farmers' Market Finds, June 30, 2010
I’ve been anxiously waiting for them to appear, and they’re finally here! Last week fresh cherries made their debut at my farmers’ market. Here are some of my favorite ways to enjoy these juicy, nutrient-rich gems.
Get sweet and sour cherry recipes »
by Dana Angelo White in Farmers' Market Finds, In Season, June 21, 2010
Early raspberries are coming into season where I live. I managed to snag the very last half-pint at the farmers’ market this week. As fellow market patrons looked on with envy, I hurried home to make some raz-tastic recipes.
Berries from your local farmers’ market are extra-special. Small farms have the luxury of growing unique varieties that are much more interesting than what’s at the grocery store.
These delicate, ruby red raspberries are just right for tossing on salad, making raspberry vinaigrette, or one of my favorite summer desserts — berry trifle.
Learn more about raspberries and recipes to try »
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »
by Dana Angelo White in Farmers' Market Finds, In Season, June 7, 2010
Most of the year I buy them frozen, but in late June the farmers’ market is overflowing with plump, bright green, sugar snap peas. I like to munch on them raw or cooked — pod and all. Here are some of my favorite ways to prepare these seasonal beauties.
Read more, and get 3 recipes »
by Dana Angelo White in Farmers' Market Finds, In Season, June 3, 2010
I spotted piles of these spectacular red-and-white root veggies at the farmers’ market and had to scoop them up. These crunchy spring veggies taste even better than they look. Pick up a bunch of these calcium-packed superstars while they’re in season!
Get fresh ideas for French breakfast radishes »
by Dana Angelo White in Farmers' Market Finds, In Season, June 1, 2010
I make it a point to only eat tomatoes when they’re in season. After spending the summer months eating sweet and juicy tomatoes from the local farmers market and my own garden, there’s just no going back to those dull and flavorless ones at the grocery store. So how was I able to make my favorite tomato sandwich for lunch yesterday? It’s all thanks to a local farmer’s greenhouse.
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by Dana Angelo White in Farmers' Market Finds, In Season, May 28, 2010
They sure are funny-looking, but fiddleheads are a truly unique (and delicious!) market find. Learn why you should give these wild veggies a try, and find out how to cook the crunchy green delicacies.
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You may not know it, but you’ve probably tried mizuna. Commonly found in salad mixes, these feathery leaves are my new favorite salad green. Here’s why you should pick some up at your farmers’ market this weekend.
Read more, and get 3 recipes for this tasty green »