Chelsea Farmers Market: August 3rd, 2013

Do you live alone or with one other person? Maybe you’re an empty nester or a new couple, just starting out.  Are you wondering – what do I make with all of the summer produce from the farmers market without wasting anything?  Weekly menus that utilize several ingredients in multiple ways will make sure you get all your vegetables, without sacrificing variety.  This week, take a look at our menu plan for making the most of the August produce:

Summer Ratatouille

This French classic is sure to please and uses a lot of summer vegetables in the process!
Save the leftovers from a one or two person meal, and make one of the variations listed in the newsletter below.

Directions

  1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.

Nutritional Information
Per Serving:  Calories 151, Calcium 41mg, Carbohydrate 14g, Cholesterol 0mg, Fat 11g, Fiber 5g, Iron 1mg, Protein 3mg, Sat Fat 1g, Sodium 586mg

All recipes found at RealSimple.com

Check Out the Other Recipes for One or Two in the Newsletter Below!

We are happy to kick off the Double Up Food Bucks Program (July to October), along with Prescription for Health (July – October) and the Supplemental Nutrition Assistance Program (also known as Bridge Cards)

Please visit the market information table for specifics on the programs!
For more information on Prescription for Health: Visit Faith in Action and the Prescription for Health websites!  We’ll have healthy market recipes available to inspire you as you fulfill your Prescription for Health goals.

You can also visit the market information table for specifics on the programs!

Cooking for One or Two Use Ingredients for Multiple Meals

Use the leftover ratatouille from the first recipe to make the following plant-based meals this week, including an Italian Ziti and a Goat Cheese Tart.  One of the hardest parts of getting dinner on the table is figuring out what exactly that dinner is going to be. This system for a week of easy dinners follows that lead. There’s a regular schedule. You’ll never have to comb through cookbooks looking for dinner ideas, because you’ll be using the same basic starter recipe each day. But this system offers variations on those recipes, which means you’ll be eating a different meal every night of the month.

Below are some other meal planning ideas using one base recipe and three variations.  Most of the vegetables can be found at the farmers market!

Vegetarian Ziti Gratin 

 

Ingredients

Preperation

  1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and 1 teaspoon of the salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in basil and a few grinds of fresh pepper to taste.
  3. Cook the ziti according to label directions. Drain and then toss with ricotta cheese, eggs, olive oil, Parmesan, and the remaining teaspoon of salt.
  4. Spoon half the ziti into a lightly greased 4-quart casserole. Top with the ratatouille and then the remaining ziti. Sprinkle with Cheddar. Cover and bake in a preheated 350° F oven for 20 minutes. Uncover and cook 10 minutes more.

Vegetable Goat Cheese Tart 

Ingredients

Preperation
  1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
  2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and season to taste with several grinds of fresh black pepper
  3. Spread the goat cheese in the bottom of the piecrust. Top with the vegetables, sprinkle with Parmesan, and drizzle with olive oil. Bake in a 350° F preheated oven for 20 minutes or until the Parmesan is golden and the tart is heated through.

Here’s several other recipes that use the same multiple recipe system.  Prepare one big dish at the beginning of the week, or prep all the vegetables, so that meal prep goes quicker the next few days:

More Tips from the Mayo Clinic on Eating Healthy for One or Two:

  • Make a plan. Take time to jot down the week’s menu and a shopping list. You’ll find it makes your grocery shopping easier and ensures that you have everything you need when you’re ready to cook.
  • Stock your pantry. Keep canned vegetables, beans and fruits on hand for quick and healthy additions to meals. Rinse canned vegetables and beans under cold running water to lower their salt content. Consider whole grains, such as quinoa, barley, and pastas. Dried foods are easily portioned for one.
  • Take advantage of your freezer. Buy in bulk and freeze in smaller quantities that you can thaw and cook for one or two meals. You may be surprised to learn that you can also freeze foods, including breads, meats, fruits, vegetables, whole grains, and nuts and seeds. Freezing keeps food fresh longer and helps prevent waste. For the best quality, freeze food while it’s fresh.
  • Cook a batch and freeze single portions. For example, make a casserole or stew and freeze individual-size servings. Then take out only the amount of food you need. Be sure to write the date and contents on packages and move older packages forward as you add food to your freezer.
  • Prepare one-dish meals. For quick and simple cooking, choose a dish that serves as the whole meal. Look for dishes that include items from several food groups, such as meats, whole grains, legumes and vegetables. Healthy examples include beef, barley and vegetable stew; chicken, vegetable and rice casserole; turkey and bean casserole; and vegetarian chili.
  • Use extras wisely. Plan meals so that you can use the extra food in new dishes. For example, cook rice as a side dish for one meal, then use the remainder in a casserole or rice pudding. Bake chicken for a meal and use the leftovers in sandwiches or soup, or toss with greens, dried fruit and nuts for a tasty salad. Or make a meatloaf mixture and bake some as a meatloaf and freeze the uncooked portion to use later in stuffed peppers.


Basic Recipe

Variations

Basic Recipe

Variations

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Get to Know Your Vendor – Frog Hollar Farms

Judy and Charlie Jackson’s farm name comes from when they first purchased their farm in 1987.  They started by camping at the farm, and would sit outside with a nice campfire and listen to
the sounds of nature and watch the beautiful starlit sky. They soon realized that we were almost shouting to be able to hear each other, since the tree frogs (peepers)  were hollaring so loud – thus Frog Hollar Farms was born.

Judy has always had an interest in growing perennials, and Charlie had an interest in sustaining gardening, creating an agriculture business complimented by woodworking and crafts.  Together, they started selling at the Chelsea Farmers Market and completed a Master Gardener Program at Hidden Lake Gardens to help them in starting their business.  You can find them every Saturday selling their produce, straight from their Manchester Township farm in the Irish Hills.