When you buy vegetables at the farmers market, you not only have the responsibility to eat them, but you also have the responsibility to cook them within the next few days. It is not a pleasant feeling watching your beautiful veggies getting dry and loosing their color. It’s like they have a clock and you can hear it every time you open the fridge door: tictock tictock tictock…
12 pints of organic strawberries for just $20. You have better deals at the end of the FM day!
So a good thing to do is to cook them in a very simple way, respecting the greatness of their particular composition like color and texture. Steaming is easy and a perfect way to keep the nutrients in the produce. Sauteing with garlic, onions, leeks or any of these vegetable families opens up the opportunity to mix and match with any other leftovers. Marinating and roasting brings that glossy yummy look that makes them irresistible.
Kale, leeks and onions saute with 2 poached eggs and steamed beet.
Practicing this ideology will keep you out of loosing the precious nutrients you looked for at the Farmer’s market and it will help you keep away from bad food choices and feeling terrible after eating that nasty bag of chips!
Love your post! If only everyone knew and practiced this!
Thank you very much! Yes I think is just a matter of doing it. And than it becomes a habit. After that, creativity may nock at your door.
Yes, agreed. I think education is very important too. Not everyone knows how to properly prepare food in a creative way. Plus, people may not even know about local farmers’ markets.