When you visit your local Farmers Market, the sheer quantity and variety can become overwhelming. It’s easy to buy too much or too little, pay too much, or leave with something you don’t use. To celebrate National Farmers Market Week, August 6-12, 2017, we’re here to help with these pro tips! Follow these instructions to make the most out of your next visit to your local Farmers Market.
1. Know What’s In Season
Following in-season charts like this one from the USDA or this one from EWG.org will keep your expectations realistic and will help you eat the freshest produce year round. Seeking oranges in Colorado or pineapple in Georgia in summer, for example, will probably lead to disappointment. On the other hand, knowing what’s in season can open up entirely new types of produce that your family may love!
When life gets busy, it can be difficult to find time to make dinner. These marinades can make your busy weeknights easier or even take center stage for your weekend entertaining. Read on for some great recipes that can help you with convenient meal prep.
The Basics of Marinades
To begin, effective marinades should always consist of these 3 elements: an acid, such as vinegar, wine, citrus juice, or yogurt; a fat, such as olive oil, coconut milk, or other vegetable oil; and seasonings, such as aromatics, salt, citrus zest, chile peppers, or even sugars.
Acids help break down the proteins, which allows the flavor to penetrate. Fats help keep the proteins moist. Seasonings add flavor. A good rule of thumb for proportions is to combine 3 parts fat with 1 part acid and then season to taste.
If you have so much produce from your garden that you don’t know what to do with it all, I’ve found some fresh recipes to help!
Cheesy Bacon Stuffed Mini Peppers
- 6 mini sweet peppers, sliced in half, seeds and membranes removed
- 4 oz cream cheese
- 2 Tablespoons green onions, sliced
- 4 slices bacon, cooked and crumbled
- ½ teaspoon garlic powder
- ½ cup shredded cheddar cheese + extra for topping
- 1 teaspoon Worcestershire sauce
- chopped cilantro for topping, optional
Kamado, “stove” or “cooking range” in Japanese, is a term used for ceramic grills. They are used in all types of outdoor cooking, including grilling, smoking, roasting, and baking.
Ceramic is used in many kamados because of its ability to retain uniform heat and moisture. The most famous, and most popular, kamado brand, Big Green Egg, began in the United States in 1974. Since that time, many other kamado brands and styles have emerged, such as these by Pit Boss.
Since this grill style has a long and growing list of fans, we’re here to tell you what’s so special about them!
Before refrigeration existed, people used canning to preserve the food from harvest all year round. Learn the canning basics below!
The process of canning kills microorganisms that cause food to spoil and seals the jar to prevent any other spoilers from getting in.
Some food requires high temperature and pressure to be preserved, while other, more acidic food can be preserved with a boiling water bath.
Here are the basic supplies you’ll need for canning…
Let’s get started!