The summer harvest is just kicking into gear at the Prescott Farmers Market. The first summery squashes, fragrant bunches of basil, crispy cucumbers, bright yellow sunflowers, and many other seasonal favorites just started showing up a few weeks ago. Late spring crops are available too, including sweet baby greens, juicy spring onions, and giant heads of lettuce, escarole and frisée. Shoulder seasons like this are an important time to support local farmers, as their fields transition from cool to hot weather crops. Variety and quantities change from week to week at the Market, but everything is always fresh, nutrient-packed and delicious.
Join me for the latest edition of YRMC’s Your Healthy Kitchen, as I highlight some of my favorite early summer varietals, and share two new, flavor-packed recipes!
Recipe: Braised Fennel with Tomato and Thyme
Recipe: Waldorf Salad with Apples, Turnips, Walnuts and Figs
Be sure to shop the Prescott Farmer’s Market regularly, where you can eat your way through the seasons and enjoy the freshest, most delicious produce available. The Market is open from 7:30 am to 12 pm every Saturday, at the Dignity Health, Yavapai Regional Medical Center parking area on Miller Valley Road in Prescott. In addition to fresh produce, you’ll also find delicious pastries and breads, bagels, a variety of prepared foods, fresh and dried mushrooms, coffee, tea, meats, chicken, eggs, flowers, crafts, kombucha, and more for sale every week.
Remember to browse the Your Healthy Kitchen Blog, at yrmchealthconnect.org, for more seasonal produce recipe ideas, and follow me on Facebook at YRMC’s Your Healthy Kitchen, where I post photos and videos of the meals I make in my own kitchen, plus links to my favorite food and gardening destinations on the web.