Easy, Nutritious Food is in Season
June is here, and fresh, local produce is arriving in Metro Vancouver. This is the high season of the farmers’ market, with long-standing and brand-new markets opening up and welcoming patrons all across the city. If you’re looking for an easy way to add fresh, nutritious food to your family’s diet, visiting the farmers’ market is a great option. Fresh greens, radishes, new potatoes, green onions, rhubarb and strawberries are all in season. Soon markets will have peas, green beans and raspberries. The bounty only increases week by week.
Nutritious Food Made Easy
Bringing your kids to a farmers’ market is a great way to encourage them to eat their veggies. When children have a hand in choosing a food, they’re more likely to eat it. And who can resist the rainbow of colours when carrots are piled high next to greens and peppers and eggplant? Plus fresh, local produce tastes better, even to picky eaters. You’re eating more nutritious food too, because after fruits and vegetables are picked they start to degrade. The fresher your lettuce is, the more vitamins it contains. Plus, markets are just a great time, with live entertainment, prepared food and so much to see.
One of the dilemmas that many families face then they bring home some new veggies they don’t normally eat is what to do with them. Those garlic scapes that looked so promising at the market may leave you feeling baffled in your kitchen. If you can relate, don’t despair. We recently connected with Chef Joanne Lechner from batch.food here in Vancouver. She shared a quick, easy and flavourful recipe for green beans. Pick up some meat and potatoes while you’re at the market, and you have a delicious, seasonal meal. Bon appetit!
[box style=”rounded”]Asian Green Bean Salad
Serves 3-4
Ingredients:
1.5lb green beans
½ cup toasted almond slivers
3tbsp sesame oil
½ onion cut into small dice
1 medium red pepper cut into small dice
2tsp garlic chopped
2tsp ginger chopped
1/3 cup soy sauce
2tbsp rice wine vinegar
1tsp chili pepper flakes (optional)
¼ cup water
¼ cup coconut sugar (substitute brown sugar)
Preparation:
Trim ends of green beans and cut in half. Blanch in rapidly boiling water for about 3 minutes, shock in ice cold water and drain. Toast almonds until golden brown. Preheat small sized non stick fry pan on medium high heat. Add sesame oil and diced onion, sauté until translucent; add peppers, ginger, garlic, and chili flakes, sauté and additional 2 minutes. Add remaining ingredients, bring to a simmer and remove from heat. When cool, toss with green beans, sprinkle toasted almond on top. Serve with BBQ steak or chicken and new potatoes.
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This article was sponsored by batch.food. Making sure your family has a well-balanced and delicious meal every night isn’t always easy. batch.food can help. We are local chefs dedicated to helping people with busy lives eat better. Rather than the drive-thru or the grocery store freezer section for your dinner quick fixes, we can provide you with healthier, tastier options. Nutritious, exciting and ever-changing, our meals use local and seasonal ingredients that are always free of preservatives and additives. We make it simple for you! Order online, then pick up or have your meals delivered to your door. It’s like eating out – but in!
