Farmer's Market Meal Planning

From left to right: squash, corn, lettuce, mulberries, tomatoes, peaches, mushrooms, fennel, parsley, cherries, and potatoes.

Farmer's markets have started to wake up again. Going shopping outdoors with social distancing is a great way to stay healthy and get out of the house!

These 11 items cost just under $30 at a farmer's market in Castro Valley, CA. Even the flowers were a great deal at just $5 a bunch. The weekly local farmers market provided me with a way to walk somewhere fun, shop outdoors, and to support our local farmers. It is always so enjoyable to see what is in season.Whenever you need inspiration for meal planning, the farmer's market is always a great place to go. It is fun to meet and support the people who grow our food and to search for recipes and meal ideas based on what is in the season.My plan for the week:

  1. Oven-baked French fries with herb-baked shrimp

  2. Mushroom fennel pizza

  3. Taco salad with corn, lettuce, tomatoes, beans, and rice

  4. Grilled squash and chicken fajitas

  5. Fresh tomato pasta with white beans, salad

Here are more ideas plus see our handout and recipe links below. Or search our recipe database for more.Potatoes: oven fries; I cut them in wedges, sprinkled with a new "Chicago Deep Dish Pizza Seasoning" and baked them to crispy perfection. They can be baked on the grill on oiled foil or in the oven. If they are sliced in thin wedges you don't need to flip them halfway. You can make your own pizza seasoning with cheese, paprika, garlic, and pepper.Squash and corn: Slice the squash and husk the corn. Why not cook them on the grill? I always use a light oil spray and then top with lemon and herbs as they go onto the plates to serve them.Fennel: You can grill or steam fennel but it is also so delicious when sliced raw and put into salads.Lettuce: Salads are always a favorite in summer or any time of year and they can make a whole meal; just see our handout below.Tomatoes: salsa and saladsPeaches, mulberries, and cherries: breakfast, dessertOne more thing you can do with summer fruit is to make a little aqua fresca. Agua fresca is a delicious beverage made with fresh fruit, water, lime juice, and a little sugar. All you do is blend it in your blender. Check out the free recipe here.Here is a fun handout for planning meals around your farmer's market shopping for summer.Handout: Summer MealsGrilledChilledSteamed[shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="fruit-vegetable-posters"][shopify embed_type="product" shop="nutrition-education-store.myshopify.com" product_handle="menu-planning-handouts-on-tearpad"][shopify embed_type="product" shop="nutrition-education-store.myshopify.com" product_handle="menu-planning-poster-dry-erase-tool"][shopify embed_type="product" shop="nutrition-education-store.myshopify.com" product_handle="menu-planning-tool-dry-erase-wall-decal"][shopify embed_type="collection" shop="nutrition-education-store.myshopify.com" product_handle="cooking-demo-supplies"] 

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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