Penn Quarter Foggy Bottom St. Michaels H Street NE Dupont Circle Silver Spring FRESHFARM Markets: Farmers Markets in DC, MD and VA -- Home Page
 

FRESHFARM Markets



Simple Spring Photo

A SUPER SIMPLE SPRING!

Spring greetings from Casey Seidenberg & Katherine Sumner of Nourish Schools. We believe cooking should be a happy, stress-free experience. Don’t you agree?  So we recently launched a new product to simplify healthy eating: The Super Food Cards.

The Super Food Card packet contains 8 user-friendly cards each containing all of the information you need to cook a category of food: greens, vegetables, grains, beans, proteins, nuts & seeds, fruits and stocks.

No thick cookbooks, no online searches. Everything is accessible the moment you choose to cook. The set also provides prep how-to’s, secret tips, easy to read charts, and over 75 recipes all on waterproof card stock (so don?t sweat the spills!)

The Super Food Cards make a great gift for the beginner or expert cook. Come check them out at the Silver Spring market on Saturday and Dupont market on Sunday ? we will be serving up the lemon-mint white beans below.

In the meantime, here are simple recipes from our Super Food Cards incorporating delicious ingredients currently in season at the markets. As we like to say? ?Nutrition is Confusing. Not anymore!?

Mint

Mint does more than freshen breath! It is full of antioxidants that help us fight disease, tissue damage and aging.  Enhance the flavor of white or lima beans with this simple dressing, and we promise you will be addicted!

Lemon-Mint Limas

Whisk together 1 minced shallot, 2 T olive oil, 2 T lemon juice, 2 T chopped fresh mint, 1 T Dijon mustard, 1 t maple syrup, ¼ t sea salt and ¼ t pepper in a large bowl. Combine 4 cups of cooked lima or white beans with the vinaigrette. Serves 4 to 6.

Shitake Mushrooms

Mushrooms, especially shitake and maitake, are known to boost the immune system. These crisps make a tasty snack and are a breeze to create.

Shitake Crisps

Preheat oven to 300 degrees. Line baking pan with parchment paper. Remove stems from 12 mushrooms and lay, top side down, on baking pan. Sprinkle with sea salt. Bake for 20 minutes, until crisp. Serves 4.

Chard

Dark leafy greens give us energy!  After such a long winter, whip up this simple chard for some springtime oomph, and also a boost of calcium, fiber and Vitamin K.

Simple Swiss Chard

In a large skillet, sauté 2 minced garlic cloves in 1 T olive oil until golden brown. Add 8 cups of chopped chard leaves, stir to coat, and add 2 T water. Cover and cook until greens are soft, about 5 minutes, Season with sea salt, pepper and a squeeze of fresh lemon. Serves 4 to 6.

Spinach

Fight spring allergies with the extra kick of Vitamin C found in our spinach and pineapple smoothie.

Green Smoothie

Blend 2 cups frozen berries, 1 banana, 1 cup pineapple, handful of spinach and 1 ½ cups filtered water. Serves 2.

Carrots

Spring can be a busy time of year, so grab a fresh carrot juice to keep your heart healthy and your skin glowing!

Carrot Beet Juice

Slice a small beet with tops removed, 2 large carrots and ½ cored apple to fit your juicer.  Juice and serve.  Serves 1.





FRESHFARM Markets is a non-profit organization whose mission is to
build and strengthen the local, sustainable food movement in the
Chesapeake Bay watershed. We do this by operating producer-only
farmers markets that provide vital economic opportunities for
local farmers and artisanal producers, and through innovative
outreach programs that educate the public about food and related
environmental issues. Find out more.


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