By Contributing Author: Sharon A. See
It’s hard to believe that another market season has come and gone already. Especially since it still feels like summer outside. Have you given any thought to how you’ll replace the farm fresh items you’re used to finding at the Monroe Farmers’ Market? I’m getting a little anxious just thinking about it. I can relate to the squirrels and chipmunks in my backyard who are feverishly storing nuts and seeds for the winter. I want to do this too! I want to go to the market on Friday and pack the car with tons of fresh, local food. But, that’s not really going to work. So, let’s talk about other options.
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By Contributing Author: Sharon A. See
This is such a great time of year for cooking with these healthy and flavorful vegetables. I’ve picked my ten favorite to share with you this week. I hope these turn out to be some of your favorites too! It’s soup season! Soups and stews make great meals in the colder months. And, they are particularly handy for busy families. You can prepare in advance and refrigerate or freeze until you need them. I add greens like escarole to just about every soup or stew and crock pot meal we make. I especially love escarole because it doesn’t have a particularly strong taste on its own, so it blends well in most any soup or stew. Escarole is also easier to digest than some of the other heartier fall greens so can be a good choice for young children or other family members with sensitive digestion. However, escarole is not a lightweight when it comes to nutrition. It’s a great source of vitamins, minerals and fiber. To up the fiber content even more and add a little protein, try a simple soup of escarole and white bean. Pair it with a loaf of Italian bread or a French baguette and you’ll have tasty, quick, nutritious meal for the entire family. By Contributing Author: Sharon A. See
Fall is upon us. But, there are still many more weeks of growing season and more Friday afternoon markets. You can expect to see selections at the market change from hot weather crops like cucumbers, tomatoes, peppers, and eggplant to cooler weather crops like cabbage, broccoli, and cauliflower. Sweet pumpkins for cooking along with other squashes like butternut and acorn are already at the market. And, you can still find an abundance of green beans, onions, leafy greens, beets, corn, and other tasty veggies. |
AuthorThe Monroe Farmers' Market is open June–October and offers fresh, locally-grown produce, baked goods, prepared foods and hand-crafted specialty foods to Connecticut locals. Archives
August 2020
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