Continuing on Summertime theme… this week is summertime FOODS, always a fun topic. Summer seems in part to be in about the food, specifically the fresh produce and veggies. Easy to find everywhere, fun to find at your local outdoor markets! Keep it local folks- support your local farmer (especially the organic ones) and your community will be better off for your actions.
Monday, today, we will start the week off with HERBS – hopefully your herb garden is flourishing by now. My mint is taking over already! (see photo!) 
These wonderful words are from Kathy Weber: Wedge Wood Flowers: Herbs for culinary, medicinal and ceremonial use: She is one of the fabulous growers at the Whole Foods Farmers Market in Garden City on Tuesdays! There are 2 recipes (bottom of page.) One is from Kathy and the other is from Linda Nunes- the Healthy Eating specialist at Garden City Center Whole Foods. She made us this luscious salad last week as the taste sampler food for the day. Want to know what is being made this Tuesday? Sorry, it’s a secret you will have to come on down to see/taste for yourselves!
“Now that is it summer in our area, the farmers markets are filling up with fresh greens, strawberries, peas and herbs. All of these wonderful offerings from the fields will give us an early summer salad just right for us. Snipping herbs regularly helps the herb plants grow bushy and full and provides more for us to use. Pinch the tops of the plants to prevent flowering and going to seed. If that happens, the flavor becomes bitter. That is another reason why snipping herbs daily is a good idea. If you have more herbs that you can use, dry the sprigs on a paper towel and store for cooking. Use herbs in the summer to bring out the flavor in meals. Here are some tips where using herbs. Use dried herbs when cooking sauces and soups. Dried herbs have more intense flavors. Use fresh herbs in salads, as a garnish in soups or sauces, and add sprigs of parsley or basil in a sandwich. Then taste how good that is! (Note, from Ronfleur and Liz- put a bit of mint on my turkey wrap { turkey, a touch of low-fat feta dressing, lettuce and a sprinkle of mint} and it was WONDERFUL! ) Plan to enjoy the early summer time enjoying all the bounty provided to us and know that more is soon to come to us from the fields.” Kathy learned to love herbs from her parents. Her father lovingly tended his herb garden and often brought in lettuce, scallions, and parsley for a salad for supper. Her mother loved to make herb tea from herbs that she dried for the winter and so she grew up understanding how to grow herbs and health benefits they provide. Currently she is studying to become a herbalist with Susan Clements. Learning to make tinctures, salves, and creams. She has combined all her knowledge of herbs and turned it into a business, Wedge Wood Flowers: offering a wide variety of herbs for culinary, medicinal and ceremonial use. “I love to help folks, learn to grow and use herbs. Along with my herbs, I make cold pressed soap using essential oils and clays. I often use herbs in making soap. This year I can be found at farmers markets, Pawtuxet Village, on Sat., Whole Foods University Heights and Cranston on Mon and Tues. I also will be at Washington Co Fail in Aug, Woodstock Fair, and Hebron Fair in Conn. I can also be found at various festivals and harvest fairs. Information on where I will be can be found on my Facebook page, Wedgewood Flowers.” Kathy’s email is wdgewood89@aol.comif you have questions for her. Here is a recipe with snap peas from Kathy Cook in water a handful of snap peas for 1-2 min. Toast 2T sliced almonds. Combine 2T oil, 2 T fruity vinegar salt pepper. Combine romaine or spring greens with 1/4 cup chives, and tarragon, add peas, and almonds Here is the recipe from Whole Foods Market Healthy Eating Specialist, Linda Nunes. Combine fresh greens using red and green lettuce. Add sliced strawberries and chopped basil. Make a simple dressing by blending, 1 cup strawberries, 1T Dijon mustard, 1/2 cup Balsamic vinegar, and 1 shallot. Pour over the greens and enjoy the flavors. |