CCE Onondaga – Eat Smart New York July 2018
The freshest, in-season food can best be found at your local farmer’s markets. There are many benefits to buying fresh, nutritious, delicious and locally grown foods at a farmer’s market. Here are some of the benefits:
• The produce is picked at the peak of freshness, flavor and nutrition.
• Knowing where your food comes from.
• The taste is so much better.
• Food that doesn’t have to travel long distances may retain quality longer.
• Out of season fresh fruits and vegetables may cost more due to transportation and storage requirements.
• Farmers offer some great recommendations on how to prepare fresh produce.
• Purchasing fruits and vegetables from the markets directly supports the farmer.
• Consumers anticipate what’s coming in season.
Use your EBT benefits and Farmer’s Market Nutrition Program coupons (WIC and seniors) at participating markets. Vendors will post signs to share what type of coupon benefits they accept.
In Syracuse, both the Downtown Market on Tuesdays (8-1 pm) and CNY Regional Market on Park St. (Thursdays and Saturdays 7 am- 2 pm) accepts EBT benefits and Farmer’s Market Nutrition Program benefits. Stop by the Visitor center to redeem benefits for special tokens that can be used at the Regional market all summer. Be sure to ask for the Fresh Connect tokens! For each $5 in EBT benefits redeemed, eligible shoppers receive $2 to spend at that same Farmer’s Market for produce or herbs.
Visit our Nutrition Educators at the CNY Regional Market on Park St. each Thursday this summer between 11 AM-1:30PM. Sample seasonal produce recipes, learn tips to select, purchase, prepare and store produce picks of the week!
For a complete list of Farmer’s Markets for 2018 in New York State visit: http://www.nyfarmersmarket.com/find-a-market/.
In addition to farmer’s markets, you can find fresh, local produce at road side stands or CSAs (Community Supported Agriculture). To learn more about the fruits and vegetables that are fresh and in abundance each season, visit the USDA’s website, www.healthymeals.nal.usda.gov. Type in Seasonal Produce.
Check your fridge or pantry for small amounts of produce and other salad- ingredients. Some examples are hard boiled eggs, celery, cheese, parsley, green pepper, grape or cherry tomatoes, capers, olives, and chives. Be creative! Cut down on food waste and try this potato salad featuring locally grown green beans with flavors that you add!
Green Bean and Potato Salad
Makes 8 servings
1 pound green beans, cut into 2” pieces
12-16 small red potatoes, diced and boiled
2 scallions (green onions), chopped
2 tbsp. olive oil
2 tbsp. apple cider or red wine vinegar
1 clove garlic, crushed
1 small onion, thinly sliced
½ tsp oregano
Pepper to taste
1. Steam green beans until crisp and tender.
2. Place the beans, potatoes and scallions in a medium bowl.
3. Combine all the dressing ingredients in a jar and shake.
4. Pour dressing over salad. Toss gently to mix the ingredients well.
5. Cover the salad and refrigerate for several hours or overnight.
Nutrition Information:Makes 8 servings. Serving size ~1 cup, 190 calories, 3g fat, 37g carbohydrates, 5g protein, 5g fiber.
Visit our website for recipes, tips and more at www.eatsmart.org.