Have you thanked your local farmer lately?

8 08 2014

This week is National Farmers Market Week!
Some farm fresh tid bits you might like to know:

Consumers spent about 1 billion dollars on products from farmers markets in 2005. In 2013, they spent 7 billion dollars! That is a 700% increase!Cathy head shot

There is a real trend toward consumers wanting to know where there food is coming from and how it is grown. The farmers market is a perfect place to ask questions and interact with  local farmers.

Many farms around the country are still small, locally owned family farms, so the money that you spend to purchase their goods ultimately stays in the local economy.

If you head out to your local farmers market this weekend, you will likely find an abundance of fresh, seasonal produce as well as herbs, plants, fresh eggs, and meats. My trip to the Fairmont Farmers Market last weekend brought fresh corn, green peppers, zucchini, yellow squash, tomatoes, peaches, and local grass fed beef to my kitchen table!

So celebrate national Farmers Market Week this week with a trip to the market and a special new recipe using your fresh finds!

Recipe of the Week: Tomato Panzanella

tomato panzanella pic





Serves 6

1 cup cooked fresh corn kernels
2lb heirloom tomatoes (3-4 med to large), coarsely chopped
1 english cucumber, sliced (or seed a regular cucumber)
¼ of a red onion, chopped
1 Tbsp dry white wine
½ cup extra virgin olive oil
1 Tbsp red wine vinegar
1/3c torn fresh basil
½ loaf of French bread, cut into 1 inch cubes
Salt and pepper to taste

Toast French bread cubes in 400 degree oven for about 8 minutes (or until lightly browned). While bread is toasting, toss together remaining ingredients. Once bread is toasted and cooled, fold in with other ingredients and allow to stand for 30 minutes before serving.

Nutrition facts: 283 calories, 5 g protein, 25g carbohydrate, 19g fat, and 195mg sodium




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