Guess what June is?
Well, yes the summer officially begins in June – but that’s not what I’m talking about.
It’s National Fresh Fruit and Vegetable Month! Pretty appropriate too since the growing season and farmers markets are in full swing. The goal of National Fresh Fruit and Vegetable Month is to help increase the consumption of fresh produce. That’s great and you know I am all about the famers market.
But I have to be honest.
I’ve been struggling since we moved. Struggling to find a farmers market that I really enjoy. Apparently farmers markets here consist of about five to eight tables with one or two of them selling fresh produce. Huh? I’m used to rows and rows of tables filled with the abundance of the season. Here – not so much.
Oh I know I have Reading Terminal Market – and I do love that place. But I had really high hopes for my local markets. Oh well, maybe that’s the problem – I set the threshold too high. I mean there’s nothing wrong with getting to know those one or two farmers right? Change is hard and this is a pretty decent haul – I mean, how can I complain when I found garlic scapes?!
Anyway, my point being maybe you can’t get yourself to a farmers market – that’s okay! Maybe you prefer frozen – that’s okay! Or maybe you prefer canned – that’s okay! To me the focus should be about eating more fruits and vegetables in general. So whatever way you like them – just eat more! Hmmm – I believe we talked about this before.
But wait – you remember garlic scapes – right? The curly green stalks of the garlic plant that briefly make an appearance at a farmers market? Of course you do! These are worth taking the time to find. So in honor of National Fresh Fruit and Vegetable Month, here’s a great spring time recipe using fresh produce from the small bounty I found at my local farmers market, Spring Veggie Slaw.
What is your favorite recipe using spring produce?
- 1 kohlrabi bulb
- 1 fennel bulb
- 4 radishes
- 1 garlic scape, sliced thin
- 1 tablespoon dill
- 1 tablespoon blue cheese, crumbled
- ¼ cup Greek yogurt
- 1 tablespoon buttermilk
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- In a small bowl whisk together Greek yogurt, buttermilk, olive oil, dill and apple cider vinegar.
- Stir in blue cheese crumbles.
- Season with salt and pepper.
- Pour dressing over vegetable mixture and stir to combine.
- Let sit for at least half hour to let flavors blend.