Six Reasons to Get Hooked on the Local Farmers’ Market
Mouth-Watering Recipes for your Farmers' Market Finds
Studies show 80% of Americans still fall way short on daily fruit and vegetable servings, contributing to obesity and chronic disease rates. Since childhood is the pivotal time for developing long-term healthy lifestyle habits, it’s the best time to increase the daily amount of fruits and vegetables. Marie Roth, registered dietitian for Blythedale and Kohl’s Eat Well, Be Well program, shares why we should get our kids hooked on the farmers' market...
- It’s the most delicious produce you can buy! Most produce at the market is picked less than 24 hours before you buy it -- resulting in peak freshness, taste and nutrition.
- It boosts health! Fresh fruits and veggies are packed with tons of disease fighting nutrients that play a major role in wellness.
- It’s a learning experience! There is no better way to connect your kids with ‘real’ food than by taking them to meet farmers. Let kids explore and purchase their own produce to excite them about eating more fresh produce. It also offers mathematical and budgeting lessons.
- The farmers are there! Unsure what to do with an unfamiliar food? The farmer is there to give advice on how to store and prepare it. It’s also the perfect time to ask the farmers about their growing practices and pesticide usage.
- It is good for the environment! Eating locally saves tons of packaging waste as well as fuel and energy used to transport food.
- It supports your local economy, community and farmers! So help your community, the environment and excite your kids about healthy food simply by visiting your local farmers' market!
Summer Squash Casserole
4 medium green zucchini, cut into rounds about 1/8-inch thick
4 medium yellow summer squash, cut into rounds about 1/8-inch thick
6-8 plum tomatoes, cut into rounds about 1/8-inch thick
2 Tbsp. tomato paste
2 Tbsp. pesto, homemade or commercial
1 clove garlic, finely minced
1 Tbsp. extra virgin olive oil
Salt and pepper, to taste
2-3 Tbsp. fresh basil or parsley, chopped
Preheat the oven to 375° F. In a large bowl, toss the zucchini and summer squash rounds with the tomato paste, pesto, garlic, olive oil, salt and pepper.
In a greased 8x8 baking dish, Place the sliced vegetables and tomatoes in the baking dish vertically, in an alternating pattern. Bake casserole for about 45 minutes or until the vegetables are tender.
© 2017 Marie Roth, RD
Potato & Kale Hash with Eggs
2-3 large potatoes, washed, peeled, and cut into ½-inch dice1 large onion, chopped2 cloves garlic, minced1bunch kale, washed and chopped (about 6 cups)olive oil for cooking1 tsp dried oregano
¼ tsp crushed chili pepper flakes, or to tastesalt and pepper to taste4 large farm-fresh eggs
4 Tbsp finely chopped fresh parsley
Bring a medium pot of water with about a teaspoon of salt to a boil. Add the potatoes and cook until just before completely done, about 8-10 minutes. Drain water.
In the meantime, heat 1 tablespoons olive oil in large frying pan. Add onions, garlic and cook over medium heat until soft. Add cooked potatoes and cook until potatoes are crisped and brown. Add a little more oil if needed.
Add kale, stirring often until ingredients are cooked through, about another 10 minutes. Taste and season with salt and pepper.
In a separate pan, cook the eggs to your liking—poaching or frying. Serve the hash in individual bowls, each topped with an egg. Sprinkle with pepper and chopped fresh parsley.
© 2017 Marie Roth, RD
THIS MESSAGE WAS BROUGHT TO YOU BY BLYTHEDALE CHILDREN’S HOSPITAL AND KOHLS EAT WELL, BE WELL NUTRITION PROGRAM. FOR MORE TIPS AND INFORMATION VISIT WWW.BLYTHEDALE.ORG/KOHLS
Blythedale Children's Hospital, through the generosity of Kohl’s Department Stores, is proud to offer Blythedale and Kohl's Eat Well, Be Well, an innovative outreach program designed to bring health and nutrition education to schools throughout Westchester and Putnam counties. Through this program, Blythedale staff members teach healthy eating habits to children by providing curricula, training and educational tools to school districts throughout the area. The program provides general nutrition guidelines to students, parents and school faculty. Blythedale Children's Hospital offers experts in nutrition and health-education to speak with local parenting groups, PTAs and school personnel.
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