Finally! Our markets are opening and bursting with fresh fruits and veggies. Sweet juicy strawberries, crunchy radishes, crispy greens like lettuce, kale, collard greens, velvety spinach, and mouthwatering cherry tomatoes. Our fruits and veggies have the fresh taste that you’ve been missing. Picked and delivered directly to our markets by the farmers who grow them. Our fruits and veggies ripen in sunny fields and not on a truck. That’s why they taste so much better and have more nutrition.
Find a market in your neighborhood. Don’t forget! Our farmers accept OTC, WIC, SNAP/EBT, NYC Health Bucks and offer Senior Vouchers.
So many tasty ways to eat:
Snack on crunchy sugar snap peas or crunchy radishes. Dip them in hummus or straight into your mouth.
Make summery salads with lettuce, radishes, cherry tomatoes, spinach, and a few strawberries.
Sauté greens like kale, swiss chard or collard greens in a bit of olive oil with garlic with salt and pepper.
Make a quick and Easy meal:
Freshen-up pasta for the summer with Pasta Primavera, a colorful pasta with a lighter taste, made fast so you can spend more time outdoors. Quick and Easy. The pasta and the veggies cook together at the same time. Full of summery taste, this pasta is packed with all the vitamins and minerals for a healthy summer body. Vitamins A, B, C and K plus minerals such as calcium, chromium, phosphorous and thiamin are in this meal. We think of it as a rainbow of colorful taste with nutritional gold for the body. Be creative and make your own “rainbow” with your favorite veggies and pasta.
What a way to start the summer!
RECIPE: Pasta Primavera in 1 pot
Ingredients: In one pot
12 ounces fusilli or other corkscrew pasta
½ pound sugar snap peas, cut in half, or broccoli florets (or a combination)
2 carrots cut in small strips
1 yellow or orange bell pepper, cut into thin strips
3 ounces of cheese: feta, ricotta, goat cheese or cotija
To Make: a large pot of water of boiling water, add pasta and cook for the time given on the label
Add veggies (peas and/or broccoli, carrots and bell pepper) to the boiling water during the last 3 minutes of cooking.
Save ½ cup of pasta water. Rinse pasta and veggies under cool water
Make the sauce for either warm or cool pasta dish (See Sauces below)
Sprinkle with ½ cup parmesan cheese
Cooking in one pot helps keep the nutrition
Sauce for warm pasta
Ingredients
1 pint cherry tomatoes, halved
1/4 cup extra-virgin olive oil
4 cloves garlic, thinly sliced
3 ounces feta or goat cheese, crumbled or creamy ricotta cheese thinned or cotija cheese
1 Tablespoon lemon juice
To Make
Heat the olive oil in a skillet . Add the garlic & cook about 30 seconds. Add the tomatoes & 1/2 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes.
Stir in 1/4 cup of the saved cooking water. Pour the tomato mixture over the pasta and veggies.
Add parmesan (or other cheese, too if you like.) Toss to mix together.
TIPS and TRICKS
COOKING TIPS:
Different pasta/veggie combinations are up to you
Make a timetable for adding veggies. Take the cooking time for the pasta, subtract the time you want to cook a veggie and you’ll know exactly when to add them
For crispier veggies decrease the time; for softer ones add another minute. Cook them the way you like them Some veggies like carrots take longer to cook than broccoli or sugar snap peas. Chopped greens take 2 minutes or less
Try asparagus cut in 2-inch pieces
Squash is best done in the pan with your sauce. It gets mushy in water.
Any pasta will work. For best taste use small Corkscrew pasta because it holds the light sauce better for more flavor in every bite
Sauce for Cool Pasta Salad:
Ingredients:
¼ cup olive oil
3 Tablespoons lemon juice
2 cups chopped cherry tomatoes
¼ cup red onion
To Make: Whisk together olive oil, lemon juice and red onion. Add tomatoes. Pour over pasta & add parmesan cheese
Suggestion: Add sliced radishes and sliced cucumbers for a summery taste.
STRAWBERRIES FOR DESSERT
Just pop them in your mouth
Slice them & add a small teaspoon of sugar
Serve them with ice cream.
Delicious any way you eat them