LIVING WELL: Support your local farmer’s market
by Cecelia Hostilo, Columnist
Jun 19, 2013 | 123 123 recommendations | email to a friend | print
Have you been on Main Street in downtown Cadiz on Wednesday and Saturday mornings and wondered what all the excitement was about? Chances are the excitement is centered around the Cadiz-Trigg County Farmers Market. The market has been open since the first Saturday of April and has supplied Trigg Countians with beautiful hanging baskets of assorted flowers, hydrangea, and many varieties of hosta as well as fresh produce such as strawberries and blueberries. Fresh vegetables such as cucumbers, squash, peppers, tomatoes, and corn will soon be making an appearance. The Cadiz-Trigg County Farmers Market is one of 150 found in the Commonwealth of Kentucky. The vendors at the Cadiz-Trigg County Farmers Market are a great group of producers who love to talk to you about their farm products. They make going to the market a pleasant experience.

Farmers Markets were once relegated to some back street, out of the way of the main flow of traffic. But their popularity in Kentucky has grown so much that you will see Farmers Markets showcased on the main street of the town, much like the Cadiz-Trigg County market. It is almost like a mini-festival that occurs twice a week. In Trigg County the market is promoted by Main Street Renaissance, the Chamber of Commerce, and the Visitor Bureau.

As a consumer, you face the challenge of making smart food choices for you and your family. Did you know the average meal travels 1,500 miles from the farm to your plate, resulting in lost nutritional value and taste every mile of the way? Buying Kentucky Proud products at our farmers market decreases this distance and ensures that you’re eating fresh and nutritious foods while supporting Kentucky’s farm families. Buying local products strengthens our local economy by keeping dollars at home and building a sense of community during the process. Kentucky Proud is not only a way to provide safe and nutritious foods for your loved ones, but it is an investment in Kentucky’s land, people and its future. 

There are two programs available to help specific populations in Trigg County take advantage of the fresh produce available at the Farmers Market. One of these is the Senior Farmers Market Nutrition Program. This program helps provide low-income, nutritionally at-risk senior citizens with fresh produce from the market. It was designed to help targeted seniors achieve a nutritionally sound diet to help fight chronic diseases such as obesity, high blood pressure, and diabetes. Seniors receive vouchers that they can exchange for fresh fruits and vegetables with participating vendors.

A second similar program helps mothers and children access fresh fruits and vegetables. This is the WIC Farmer’s Market Nutrition Program. Eligible families receive vouchers that they can exchange for produce from participating vendors at the market. Both these programs provide a service to the targeted populations as well as serving as another sales outlet for our participating vendors.

The Cadiz-Trigg County Farmers Market is open every Wednesday and Saturday morning from 7:00 AM to noon until the end of October. Check out the variety produce and baked goods that are available each week.

For more information, contact Cecelia Hostilo at the Trigg County Extension Office by calling 522-3269.

Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin.

Information for this article was obtained from the Farmer’s Market Manual available on the Kentucky Department of Agriculture web site. Recipes are found on the University of Kentucky Cooperative Extension Service Family and Consumer Sciences web site.

Zucchini and Corn Sauté

2 cups fresh or frozen corn

2 medium zucchini, thinly sliced

1 medium green pepper, thinly sliced

1 medium sweet red pepper, thinly sliced

2 tablespoons canola oil (optional)

1 teaspoon garlic salt (optional)

1/2 teaspoon Italian seasoning

In a large skillet, sauté zucchini and peppers in oil until crisp-tender, about 4 minutes. Add remaining ingredients. Sauté 3 to 4 minutes longer or until corn is tender.

Yield: 10 servings.

Nutrition Facts Per Serving:: 62 calories; 2 g protein; 9 g carbohydrate; 2 g fiber; 3 g fat; 230 mg sodium

Source: Simpson County Cooperative Extension Service. Prepared by Pam Sigler. Adapted from Vegetables for Wellness: Kentucky Corn (FSHE-4), Sandra Bastin, Ph.D., R.D., L.D., Food and Nutrition Extension Specialist.

Layered Salad

3 cups fresh spinach or lettuce

1 cup cauliflower florets

1 cup fresh green peas, cooked

4 green onions, sliced

1/2 cup mayonnaise-type salad dressing

1/2 cup yogurt, plain

1 teaspoon sugar (optional)

2 tablespoons bacon bits (optional)

In a deep bowl, layer fresh spinach or lettuce, cauliflower, peas, and green onions. Mix yogurt, salad dressing, and sugar (optional). Seal top of salad with the salad dressing/yogurt mixture. Sprinkle on optional bacon bits. Toss just before serving.

Yield: 6 (1-cup) servings.

Nutrition Facts Per Serving: 102 calories; 4 g protein; 12 g carbohydrates; 2 g fiber; 6 g fat; 10 mg cholesterol; 242 mg sodium

Source: Prepared by Pam Sigler. Adapted from Vegetables for Wellness: Kentucky Peas (FSHE-6), Sandra Bastin, Ph.D., R.D., L.D.,, Food and Nutrition Specialist.

Marinated Dressed Cucumbers

2 medium cucumbers, peeled and sliced thin

1 small onion, sliced

1/2 cup apple cider vinegar

2 tablespoons sugar

2 tablespoons parsley, chopped

1 green pepper, chopped

1/2 cup water

1 to 1 1/2 teaspoons salt

¼ teaspoon black pepper

Mix cucumbers, onion, and green pepper

Mix vinegar, water, sugar, parsley, salt and pepper and pour over the vegetable mixture.

Chill thoroughly, at least 2 hours before serving. The mixture will keep several days in the refrigerator.

Yield: 8 servings.

Nutrition Facts Per Serving: 35 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 297 mg sodium; 8 g carbohydrate; 1 g protein; 1 g fiber.

Balsamic Green Beans

1 pound fresh green beans

2 tablespoons balsamic vinegar

1 tablespoon brown sugar

1 teaspoon Dijon mustard

2 green onions, minced

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

Wash and string beans. Cook beans in boiling water for 5 to 6 minutes. Drain and plunge beans into ice water to cool. Remove beans from cold water. In a bowl, stir together

vinegar, brown sugar, and mustard until smooth. Cook onions over medium heat for 1 minute or until tender. Stir in olive oil, salt, pepper and vinegar mixture. Add green beans and toss to coat.

Yield: 4 servings

Nutrition Facts Per Serving: 90 calories; 3.5 g fat; 0.5 g sat fat; 2 g protein; 13 g carbohydrate; 0 mg cholesterol; 620 mg sodium; 6 g fiber

Source: Prepared by: Elizabeth Buckner, Family and Consumer Sciences, Nutrition Education Program
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