LIVING WELL: Welcome to the Farmers Market!
by Cecelia Hostilo, Columnist
Apr 02, 2014 | 53 53 recommendations | email to a friend | print
April brings spring showers, which also bring May flowers! April also brings the opening of the Cadiz/Trigg County Farmers Market. The Farmers Market is located in Renaissance Square on Main Street in downtown Cadiz. It is open every Wednesday and Saturday from 7:00 am to noon beginning the first Saturday in April through the first Saturday in October. The market offers a vast array of plants, and in-season fruits and vegetables, baked goods, and canned goods for sale each week.

Our local Farmers Market is full of friendly vendors ready to serve the needs of the community. Many have been there for several years, some are new. The first few weeks, most of what you will find at the market will be annuals, cut flowers, herbs, and slips ready to plant in your own garden. As May gets comes along, look for early vegetables such as broccoli, green peas, lettuce, and cabbage, and then it is strawberry time. As the heat of summer comes, you will find all the beans, tomatoes, squash, and corn you need to enjoy fresh and preserve for summer. Then as fall gets closer, you will find pumpkins, gourds, apples, and pears.

Anyone can be a vendor at the farmer’s market. All you have to do is register with Leida Underhill, Market Director, at the Renaissance on Main Office. You do have to raise at least a portion of the produce you sell at the market. Our vendors help each other with set up and tear down each market day. Their booths are clean and neat and prices are posted in prominent places so that you don’t have to ask how much their produce costs.

Several vendors are participants in the Senior Farmers Market Nutrition Program and the WIC Farmers Market Nutrition Program. Senior citizens who meet certain financial guidelines and participants in the WIC program receive vouchers to purchase fresh fruits, vegetables, and herbs at the local farmers market. This allows more people to access fresh, nutritious foods that will help improve health. Vendors who participate in these programs will display signs indicating the program they are participating in.

There are also several vendors who have gone through training to receive a GAP diploma. GAP stands for Good Agricultural Practices. This diploma indicates that the vendor understands how to safely grow, harvest and handle the produce that they sell at the market. This diploma also allowed these vendors to apply for a sample certificate where they can hand out samples of the produce they sell. Customers can look for the sample certificate to be displayed in a prominent location at the vendor’s booth.

What can you do to be a good customer?

• Take a few minutes to chat with our farmers. Find out how your food was grown. They would love to tell you!

• Bring your own reusable shopping bags or small coolers to take your produce home in. Most vendors have plastic bags for taking home produce if needed, but why not be green?

• Shop early in the morning for your best selection. If you want to get a bargain, shop later in the morning.

• Bring small bills to pay for your produce. Most of our vendors are cash only unless you are using one of the program vouchers. It is helpful to have lots of ones!

• Shop in bulk and preserve some for later. You will probably get a better deal.

• Try something new each time you shop. If our vendors are certified, they will be glad to give you a sample.

• Please leave your pets at home. I know you enjoy time with pets, we love animals as well. But pets are not allowed in the farmers market area. It is a sanitation concern. Thank you for helping with this!

I hope you will come by the farmer’s market this year. It will only take one visit to make you a regular customer!

Asian Asparagus Salad

1 pound fresh asparagus

11⁄2 tablespoons low sodium soy sauce

2 teaspoons sugar or artificial sweetener

1 tablespoon olive oil

2 teaspoons sesame seeds

Snap off and discard the root ends of the asparagus. Wash remaining stalks thoroughly. Slice stalks into 11⁄2 inch lengths on the diagonal. Blanch asparagus for 1-3 minutes in boiling water, until bright green in color. Cool immediately under cold water and drain.

Combine soy sauce, sugar, olive oil, and sesame seeds in a small glass bowl. Mix dressing until sugar is dissolved. In a gallon zip-seal bag, add asparagus and dressing. Turn bag to coat asparagus with dressing and chill in the refrigerator for 15 minutes. Turn bag again and chill for an additional 15 minutes before serving.

Yield: 4 (1⁄2 cup) servings

Nutrition Analysis: 70 calories, 4.5 g fat, .5 g sat. fat, 0 mg cholesterol, 250 mg sodium, 7 g carbohydrate, 2 g fiber, 3 g protein

Spring Harvest Salad

5 cups torn spring leaf lettuce

21⁄2 cups spinach leaves

11⁄2 cups sliced strawberries

1 cup fresh blueberries

1⁄2 cup thinly sliced green onions

Dressing:

4 teaspoons lemon juice

21⁄2 tablespoons olive oil

1 tablespoon balsamic vinegar

11⁄2 teaspoons Dijon mustard

2 teaspoons Kentucky honey

1⁄2 teaspoon salt

1⁄4 cup feta cheese crumbles

1⁄2 cup unsalted sliced almonds

Combine leaf lettuce and spinach leaves with sliced strawberries, blueberries and green onion in a large salad bowl.

Prepare dressing by whisking together the lemon juice, olive oil, balsamic vinegar, Dijon mustard, honey and salt; pour over lettuce mixture and toss to coat. Sprinkle salad with feta cheese and sliced almonds. Serve immediately.

Yield: 8 ( 1 cup) servings

Nutrition Analysis: 130 calories, 9 g fat, 1.5 g sat fat, 240 mg sodium, 12 g carbohydrates, 3 g fiber, 7 g sugar, 3 g protein

Broccoli Grape Pasta Salad

3/4 cup chopped pecans

8 ounces whole wheat pasta (bow tie or other shape)

5 slices turkey bacon

2 cups seedless red grapes

1 pound fresh broccoli

3⁄4 cup low-fat mayonnaise

1⁄4 cup honey

1/3 cup diced red onion

1⁄2 cup red wine vinegar



Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan for 5-7 minutes or until lightly toasted and fragrant, stirring halfway through. Prepare the pasta according to package directions. Cook bacon according to package directions. Cool and crumble into small pieces. Cut the broccoli florets from stems and separate florets into small pieces using the tip of a paring knife. Slice the grapes into halves. Whisk together mayonnaise, honey, diced red onion, and vinegar in a large mixing bowl. Add broccoli, cooked pasta, and grapes. Stir to coat. Cover and chill for 30 minutes. Stir in pecans and bacon crumbles just before serving.



Yield: 16 (1/2 cup) servings

Nutritional Analysis: 160 calories; 7 g fat; 5 mg cholesterol; 125 mg sodium; 24 g carbohydrate; 3 g fiber; 9 g sugar; 4 g protein





5 cups torn spring leaf lettuce

21⁄2 cups spinach leaves

11⁄2 cups sliced strawberries

1 cup fresh blueberries

1⁄2 cup thinly sliced green onions

Dressing:

4 teaspoons lemon juice

21⁄2 tablespoons olive oil

1 tablespoon balsamic vinegar

11⁄2 teaspoons Dijon mustard

2 teaspoons Kentucky honey

1⁄2 teaspoon salt

1⁄4 cup feta cheese crumbles

1⁄2 cup unsalted sliced almonds

Recipes included with today’s column are from the Plate It Up! Kentucky Proud Program co-sponsored by the UK Cooperative Extension Service Family and Consumer Sciences agents, UK Food Science students, and the Kentucky Department of Agriculture .

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

Information for this article obtained from the Kentucky Department of Agriculture Web site, www.kyagr.com.

Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin.
Weather
Click for Cadiz, Kentucky Forecast
Sponsored By:
Beaus Blog Logo
Read Beau's Daily Analysis