Archived Story

Farmers’ market vegetable recipes

Published 9:09pm Tuesday, August 21, 2012

Suffolk’s farmers’ markets are a great place to find your favorite heirloom tomatoes.

The great thing about the farmers’ market is the wide variety of other fresh fruits and vegetables available to you there. Following are some of our favorite farmers’ market vegetable recipes, courtesy of the U.S. Department of Agriculture.

But the great thing about the farmers’ market is the wide variety of other fresh fruits and vegetables available to you there. Following are some of our favorite farmers’ market vegetable recipes, courtesy of the U.S. Department of Agriculture.

 

Zucchini Dip

Directions

1. Finely shred enough zucchini to make 1/2 cup.

2. Place in strainer and press out moisture.

3. Blend with 1 cup plain low fat yogurt, and 1 minced clove of garlic, or 1/8 teaspoon garlic powder.

4. Add a dash of curry powder or other seasoning and chill 1 hour.

5. Stir before serving. Serve with crisp raw vegetables.

 

Greens and Rice

This recipe is a good source of iron and calcium, and is rich in vitamins A and C.

 

Ingredients

  • 1 pound spinach, collard, or beet greens, steamed and cut into 1/2 inch strips
  • 2 cups cooked rice, brown or white
  • 2/3 cup grated cheddar cheese
  • 2 eggs beaten
  • 2 tablespoons fresh chopped parsley
  • 1/8 teaspoon black pepper
  • 1/4 cup soft, whole grain bread crumbs

DIrections

1. Wash greens and steam until tender.

2. Combine the cooked rice, cheese, and eggs. Add parsley and pepper.

3. In an oiled 8”x8” casserole dish, alternate layers of rice and greens, ending with rice.

4. Top casserole with crumbs. Bake at 350 degrees F for 30 minutes.

Makes six servings.

 

Summer Vegetable Medley

This recipe has no cholesterol, is very low in sodium, is high in vitamins C and A, and is a good source of iron and calcium.

 

Ingredients

  • 3 cups sliced cut vegetables (such as broccoli, cauliflower, greens, squash, beans, peas or carrots)
  • 1 tablespoon vegetable oil
  • 1/2 green or red pepper sliced
  • 1/4 teaspoon powdered ginger OR 1 teaspoon finely chopped ginger root.
  • 1 clove garlic, minced, OR 1/8 teaspoon garlic powder
  • 2 teaspoons water

Directions

1. Heat a 10-inch frying pan or wok over high heat.

2. Add oil. When oil is hot, add ginger and garlic, and cook about 30 seconds.

3. Add vegetables, and water. Stir fry until tender.

Makes three servings.

PrintFriendly

Leave a comment

You must be a registered user and signed in to read and leave comments on this article.

Editor's Picks