FARMERS MARKET CRUISING
Hey Friends! Welcome back to the blog. Today we are heading to the Farmers Market!
Summer has been a blast… a blast of HEAT that is 🙂 While Autumn is just around the corner, Farmers Markets are still going strong and a great place to find healthy and nutritious produce. We love buying local produce because it’s cost effective & we are able to support our local farmers. All of the produce you find at the farmers market is the freshest available for that season and shopping at a farmers market allows you to know exactly where your food comes from! Here on the HGG blog you will find many seasonal recipes made with fresh local produce!
Favorite Farmer’s Market Finds
- Green Beans
- Rainbow Chard
- Bell Beppers
- Locally Made Products – Beet Ketchup and Tasty Granola anyone?
- Flowers! You can find the most beautiful arrangements of flowers at incredible prices at the market!
Tips for Prepping & Preserving Produce
It’s easy to get excited at the Farmer’s Market and come home with more produce than you or your family can realistically eat before it goes bad! We’ve all been there.
Make A Farmer’s Market Meal That Day: I love to go the Farmer’s Market on Saturday or Sunday and always plan to come home & make a big green salad after. This ensures that I’m enjoying the produce right away when it’s the most fresh!
Prep For Snacking: Remove the carrot tops, wash and chop into slices. Store in the fridge for easy snacking.
Freeze: Kale and Zucchini can be sliced and chopped and frozen and added to smoothies or soups throughout the week!
Meal Plan: Plan out meals early in the week that call for ingredients you just picked up from the market. This may sound like common sense – but we all get busy and need a reminder to use what we have in the fridge! The HGG blog and YouTube channel is a great resource for veggie-packed meals!
Wait To Wash Berries: Don’t wash berries right away. Wait to watch berries right before you plan to eat them! This will prevent the berries from molding too quickly.
Make Soup: If you find you have a variety of this and a pinch of that leftover – make soup! I love to add a mix of different veggies in the soup pot with a delicious broth and seasoning. Soup is comforting, perfect for fall and a great way to pack in a variety of nutrients!
Cruising For Produce
I absolutely love bike riding. It’s great exercise and a fun way to see our community in a whole new way. Living in beautiful southern California I had to get a cruiser… with a basket of course, to hold all my fresh market finds! I looked around for a new bike for quite a while and finally decided on a Electra Cruiser mainly because of Electra’s Flat Foot Technology, which basically means the seats, pedals and handle-bars are positioned in way to keep your body in a comfortable upright position while riding; and allows me to plant my feet safely on the ground when stopped. This aspect was key for me because I am not, how should I say, the tallest person ever; and my feet often don’t touch the ground when on other brands of bikes.
Below are three Healthy Grocery Girl Recipes featuring fresh, plant-based ingredients you may be able to find at your local Farmer’s Market
- 1 cup of spinach
- 2 cups of romaine
- 1 medium zucchini
- 1 medium carrot
- 1 cup of green beans
- 4 radishes
- ½ cup of cherry tomatoes
- 2 tablespoons of hemp hearts
- ¼ cup of olives
- ⅓ cup olive oil
- 2 tablespoons tahini
- 1 whole lemon juiced
- ¼ teaspoon sea salt
- Wash & chop all ingredients!
- Optional, you can spiralize the carrots & zucchini to create veggie noodles!
- Add lettuce to bowls and tops with remaining ingredients!
- To make salad dressing, add all ingredients into a jar & whisk together.
- 1 cucumber, peeled
- 1 apple, cored & cut into few pieces
- 1/4 inch of fresh ginger, peeled & chopped
- 1/4 inch of fresh turmeric, peeled & chopped
- 1/2 cup fresh parsley
- 2 cups of spinach or kale
- 1 lemon, juiced
- 1 cup of ice
- 1/2 cup of filtered water
- Blend & enjoy!
- 2 tablespoons coconut oil
- 1 red (or sweet) onion, diced
- 4 cloves of garlic, diced
- 1 large carrots, diced
- 1 celery stalk, diced
- 2 teaspoons turmeric powder
- 1 teaspoon cumin
- Pinch of Sea Salt
- Pinch of Black Pepper
- 4 cups of vegetable stock
- 1 cup of dried red lentils
- 1 Dairy Free Culinary Coconut Milk
- Top with cilantro leaves & Fresh Lime
- In a large soup pot, over medium heat add the coconut oil and diced red onion, saute for 3-5 minutes until the onion starts to turn translucent and brown.
- Add the diced garlic, carrots and celery, saute for another 2 minutes.
- Then add the seasonings (turmeric powder, cumin, sea salt & black pepper), vegetable stock, dried lentils and coconut cream.
- Bring soup to a boil, then lower heat and simmer for 20-30 minutes depending on how tender you like the lentils.
- Serve topped with cilantro leaves and fresh lime wedges.