This week at the Downtown Bloomington Farmers’ Market and Artists’ Alley:
Seasonal: Greens: Arugula, LOTS of Lettuces, Kale, Swiss Chard, Spinach and Collard Greens! Root Veg: Beets, Carrots, Potatoes, Radishes, and Turnips. Summer squashes, including Zucchini!! Herbs: Cilantro, Dill, Mint. Kohlrabi and Cabbage! And Strawberries!!!!
All Summer: Eggs, chicken, beef, oats, wheat, cornmeal, pork, cheese, honey, baked goods, lavender, mushrooms, popcorn, and much more. See the complete list of vendors at this year’s market for more information about produce and products.
It’s a short one this week!!
I’ve been starting to crave smoothies in the morning, now that it’s getting warmer. And it might be all in my head, but I do feel like greens in the morning help keep me awake and alert until lunch. A quick trip in the blender, pop it in a cup and I can hit the road with my breakfast, which is an extra plus for me. I usually wing it, as far as a recipe. I start with around 12 oz milk (almond or soy milk works, too!) and protein powder. Then, flavor! Frozen bananas and a handful of kale is my go-to, but I also like kale with frozen peaches, or spinach and frozen mango and banana! Citrus is a nice balance to the green. I use a regular blender, and just start with a handful of greens at first. Search “Green Smoothie” and you’ll find literally dozens of recipes/combinations. Check out this list from DailyBurn.com.
Last week, I mostly stuck to a bagel or crackers, some Little Bloom on the Prairie with a touch of honey, and a handful of greens for lunch. Add just a touch of good olive oil and a splash of your favorite flavored balsamic vinegar to the greens, and you’re good to go! Here are a few other ideas for enjoying local produce in your lunches this week:
- Radishes with garlic scape butter – add some crackers and cheese, and you have lunch!
- Roast chicken (whole or parts) w/ a little olive oil, cool, then break down and portion out
- Wheat berries are delicious in salads!
- Hard-boil some eggs over the weekend, and add them to your lunchboxes during the week
- If you’re grilling burgers or brats, slice up some turnips (less than 1/4″ thick) and put the finished grilled meat on top of the slices. The heat (temperature) of the meat softens up the turnips and dulls the heat (bite!) of the turnip. For someone like me, who’s not accustomed to the flavor of turnips, it’s a nice way to enjoy their flavor without the spiciness.
- Pasta salads are a lovely way to avoid having the stove on at dinnertime. You can cook the pasta the night before, and dress it with your favorites. This one with swiss chard and garlic scape pesto looks delicious. Green garlic or garlic scapes would be great, especially with a little lemon zest and radishes.
- Did you remember to pull some meat out of the freezer for tomorrow’s dinner? I wish I could consistently remember to do that!
- Double up on things that require the oven, like casseroles or roasted veggies or meat. Plan to have leftovers for dinner the next day! Something like this chicken and kale casserole, or this spinach and egg strata.
- If you grill or roast veggies and have leftovers, and are wondering what to do with them, why not try a Buddha bowl? Just add some grain and your favorite things from your fridge, basically. It works. Surprisingly well.