b'Books and Bookletscover Farmers Market:Farmers Local, Fresh, and In-SeasonMarket Promote MyPlate concepts and the 2020-2025 Dietary Guidelines for Americans with Farmers Market: Local, Local, Fresh and Fresh, and In-Season! Supporting your nutrition messages, In Season this book promotes the healthy eating style around buying 22 of the most popular locally grown fruits and vegetables. FN50BK look inside book Includes FREE Facilitated MidFallEarlyMidFallEarlySummerSummer SummerWhats in leafy greens Group Discussion Buy fresh, Whats in Summer berriesBuy fresh, berriesbuy localseason? pea pods broccoli and Individual buy localseason? leafy greenspea podsEnjoy locally grown fruitsFirst Tastes broccoli Counseling Enjoy locally grown fruitsFirst Tastes carrotsand vegetables from the farmersTry fruits and and vegetables from the farmersTry fruits andcarrotsmarket when its open. vegetables when theysweet cornmarket when its open. vegetables when theysweet cornbegin to ripen and begin to ripen and are sold in your localcucumbersmarket. Enjoy the tastecucumbers plans!locally grown are sold in your localgreen beansWhy buyn of the first ripe tomato, Why buy locally grow market. Enjoy the tastegreen beansof the first ripe tomato, fruits and vegetables? apple or sweet corn ofpeppersfruits and vegetables? apple or sweet corn ofpeppersthe season. the season. Fresh fruits and vegetables taste better when theytomatoes Fresh fruits and vegetables taste better when theytomatoesare in season. They dont travel miles across theCook in Season zucchiniare in season. They dont travel miles across theCook in Season zucchinicountry. Instead they spend more time ripening inPrepare meals and country. Instead they spend more time ripening inPrepare meals andapplesthe field and getting more flavorful. snacks with fruits and the field and getting more flavorful. snacks with fruits andapplesLocally grown fruits and vegetables provide vegetables that are inmelons Locally grown fruits and vegetables provide vegetables that are innutrition to help keep your family healthy.season. Snack on freshnutrition to help keep your family healthy.season. Snack on freshmelons They also taste delicious - your family is likelyberries when they arewinter squash They also taste delicious - your family is likelyberries when they arewinter squash to eat more of them! in season. Cook green broccoli ASO Obroccoli SE SEAS N N to eat more of them! in season. Cook green You help support local farmers.beans, sweet corn orSome fruits and vegetables could be available all summer long, You help support local farmers.beans, sweet corn orSome fruits and vegetables could be available all summer long,3Ordering Small farm families can survive and thrive. zucchini when available.such as lettuce, herbs, cucumbers and green beans. 3 Small farm families can survive and thrive. zucchini when available.such as lettuce, herbs, cucumbers and green beans. You might find new fruits and vegetables to enjoy! You might find new fruits and vegetables to enjoy!over 5,000SE Mid summer 4 ways toMid summer 4 ways to2 2 LECT eat broccoliSELECT eat broccoliChoose broccoli Choose broccoli books orwith tight, with tight, bluish-green florets.bluish-green florets.STO TO E RE 1 1 Roast it! Sprinkle bite size pieces S R Roast it! Sprinkle bite size pieces Store broccoli inof broccoli with olive oil. Cook in Store broccoli inof broccoli with olive oil. Cook in booklets?the refrigerator.a 450 oven for 10 minutes on a the refrigerator.a 450 oven for 10 minutes on a Use within 3 to 5 days. metal baking pan. Sprinkle with Use within 3 to 5 days. metal baking pan. Sprinkle with Add your logoshredded parmesan cheese.PAR broccoli raisin salad shredded parmesan cheese.PR P E REPA E RE broccoli raisin salad Steam it! Cook bite size pieces of2 2Rinse broccoli with6 cups chopped1/4 cup bacon bits Steam it! Cook bite size pieces of Rinse broccoli with6 cups chopped1/4 cup bacon bits broccoli in a pan of boiling water for running tap water.broccoli 1/2 cup lightbroccoli in a pan of boiling water for running tap water.broccoli 1/2 cup light6 to 8 minutes. Or cover a dish of for FREE!Cut into bite size pieces. 1/2 cup raisins mayonnaise broccoli with a wet paper towel and Cut into bite size pieces. 1/2 cup raisins mayonnaise 6 to 8 minutes. Or cover a dish of broccoli with a wet paper towel and 1 pound = 2 cups florets 1/4 cup finely chopped1/4 cup sugar microwave for 2 to 3 minutes.1 pound = 2 cups florets 1/4 cup finely chopped1/4 cup sugar microwave for 2 to 3 minutes.red onionred onion 1 tablespoon red3 Serve raw broccoli spears with 1/4 cup sunflower seeds 1 tablespoon red3 Serve raw broccoli spears with 1/4 cup sunflower seeds wine vinegar1.1.wine vinegar hummus, low fat dill dip or ranch hummus, low fat dill dip or ranch Look for tightlyCombine chopped broccoli, raisins,salad dressing.Look for tightlyCombine chopped broccoli, raisins,salad dressing.bunched heads.chopped onion, sunflower seeds and bunched heads.chopped onion, sunflower seeds and If the florets arebacon bits in a large bowl. Mix finely chopped If the florets arebacon bits in a large bowl. Mix finely chopped starting to turn2. Combine mayonnaise, sugar andbroccoli into spaghetti4 4starting to turn2. Combine mayonnaise, sugar andbroccoli into spaghetti 12 12 yellow, its overripe. vinegar in a small bowl. sauce, meatloaf, meatballs,Updated yellow, its overripe. vinegar in a small bowl. sauce, meatloaf, meatballs, 3. Stir mayonnaise mixture into salad. lasagna, soup while cooking.3. Stir mayonnaise mixture into salad. lasagna, soup while cooking.Makes 6 servings - One serving (1 cup) has 182 calories, Makes 6 servings - One serving (1 cup) has 182 calories, 6.5 gms fat, 162 mg sodium and 3.5 gms fiber. in 2023! 6.5 gms fat, 162 mg sodium and 3.5 gms fiber. Have a Have a simple snack - simple snack -SNAP-Ed Dip carrots, cucumber Dip carrots, cucumber13 13carrots SE SEAS N N dressing spears, broccoli, sugar carrots SE ASO T O T dressing spears, broccoli, sugar snap peas and cherry snap peas and cherry Mid summer 1/4 cup orange juice tomatoes in hummus Mid summer 1/4 cup orange juice tomatoes in hummusfavorite!1 tablespoon vegetableor a low fat dill dip. 1 tablespoon vegetableor a low fat dill dip. SELEC or olive oilLEC or olive oilChoose firm, crisp1 tablespoon soy sauceChoose firm, crisp1 tablespoon soy saucecarrots. Avoid soft,1/8 teaspoon carrots. Avoid soft,1/8 teaspoon wilted or split carrots. ground gingerwilted or split carrots. ground ginger1/8 teaspoon 1/8 teaspoon STO TO E RE garlic powder Add shredded S R garlic powder Add shredded Refrigerate carrots in1 teaspoon honeycarrots to Refrigerate carrots in1 teaspoon honeycarrots to a plastic bag. Removecarrots & parsnips oriental or sugar meatballs, green tops. Use withincarrots & parsnips carrot salad Combine all ingredientsmeatloaf, a plastic bag. Removeroasted oriental or sugar meatballs, roasted meatloaf, green tops. Use within5 carrots1 teaspoon honeycarrot salad Combine all ingredientsspaghetti 2 to 3 weeks. spaghetti 2 to 3 weeks. 5 carrots1 teaspoon honey2 cups shredded carrots in a jar. Cover andsauce, soupsteaspoon salt2 cups shredded carrots in a jar. Cover andsauce, soups PR P E REPA E RE 5 parsnips teaspoon salt1/4 cup finely chopped greenshake to blend. and casseroles PAR 5 parsnips1/4 cup finely chopped greenshake to blend. and casseroles Remove the peel with1 tablespoon teaspoon or red pepper while cooking.Remove the peel with1 tablespoon teaspoon or red pepper while cooking.a vegetable peeler. olive oilblack pepper1/4 cup raisins or craisinsa vegetable peeler. olive oilblack pepper1/4 cup raisins or craisins2 medium carrots =1. Peel the carrots and parsnips.1/4 cup cashews or sunflower seeds2 medium carrots =1. Peel the carrots and parsnips.1/4 cup cashews or sunflower seeds1 cup shredded Cut into bite size pieces. 1. Combine carrots, peppers, raisins 1 cup shredded Cut into bite size pieces. 1. Combine carrots, peppers, raisins 2. Whisk remaining ingredients in a largeand sunflower seeds in a bowl.2. Whisk remaining ingredients in a largeand sunflower seeds in a bowl.bowl until well mixed. Add carrots2. Add the oriental salad dressing or yourTop tacos and bowl until well mixed. Add carrots2. Add the oriental salad dressing or yourTop tacos and Remove the leavesand parsnips and stir to coat.favorite salad dressing. Stir to blend. sandwiches Remove the leavesand parsnips and stir to coat.favorite salad dressing. Stir to blend. sandwiches Spread on a metal baking sheet. with shredded from beets, carrots andSpread on a metal baking sheet. 3. Refrigerate for a few hours towith shredded from beets, carrots and3. Roast in a 400 oven for 30 to3. Refrigerate for a few hours tolettuce and radishes before storing.3. Roast in a 400 oven for 30 toblend flavors. lettuce and radishes before storing.40 minutes, turning a couple ofblend flavors. carrots. 15 15Leave about an inch of40 minutes, turning a couple ofMakes 4 servings - One serving ( cup) has 116 calories,carrots.Leave about an inch oftimes while roasting. 4 gms fat, 357 mg sodium and 2.5 gms fiber.the stems on veggies. times while roasting. Makes 4 servings - One serving ( cup) has 116 calories, the stems on veggies. Makes 6 servings - One serving ( cup) has 111 calories,4 gms fat, 357 mg sodium and 2.5 gms fiber.Makes 6 servings - One serving ( cup) has 111 calories, 2.3 gms fat, 243 mg sodium and 6 gms fiber. 2.3 gms fat, 243 mg sodium and 6 gms fiber. 14 14 Book only $3.95 or less!What else is inside: 6 x 8.5;33 full color pages Available in English How to select, store, & prepare in-season produce and Spanish.Tips for shopping smart, wasting less & saving money ISBN# 978-1-942530-58-970+ delicious, creative & easy recipes & cooking tips 2023 Nutrition Matters, Inc.Click to see our bulk discount pricing here.1.888.356.5575 www.numatters.com info@numatters.com 2'