Eating Local, Farmers Market

Find this article at:
go.ncsu.edu/readext?998063
— Written By and last updated by
en Español / em Português
Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

Português

Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.

Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.

English

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Has your family ever wondered where their favorite foods come from, or what makes their favorite dish come to life? In the Youth Expanded Food and Nutrition Education Program (EFNEP), we teach youth participants the importance of eating healthy and eating fresh produce throughout the year. Shopping at your local farmers market or local produce stands are great ways to get fresh, seasonal items. But did you know most local farmers markets offer more than just fruits and vegetables? They also sell fresh local meats, eggs, and some of our favorite jams and jellies.

Here in Robeson County, our local farmers market hosts and highlights farmers who grow seasonal items to sell. Be sure to check out their new location on May 17, 2024, at the corner of 3rd and Water Street, in downtown Lumberton.

Another way to get fresh produce is planting your own family garden. Start with planting your favorite fruits, vegetables, and herbs. Research different beginner-gardening techniques and see which one would work best for you and your family. Container gardening is my favorite way to grow herbs. It is easy to store small containers around your kitchen where it is easy for herbs to thrive. Also, raised-bed gardens can be placed in areas normal gardens can’t, and can take up less space for small plant options.

Below is a simple, fun, and easy recipe sure to please everyone, along with kid-friendly tips they can do in preparing the recipe. Remember to practice kitchen safety when preparing food and handling raw eggs and meat.

Super Stir Fry

EFNEP Recipe

Ingredients

Choose 5 vegetables (½ cup of each)

  • Onion
  • Broccoli
  • Celery
  • Carrots
  • Peppers
  • Mushrooms
  • Squash
  • Zucchini
  • Cauliflower

Choose 1 starch (1 cup per person, cooked according to package directions)

  • Brown rice
  • White rice
  • Rice noodles
  • Whole-wheat spaghetti noodles

Other Ingredients

  • ¼ cup stir-fry sauce (see recipe below)
  • 1-2 tablespoons vegetable oil

Directions

  1. Wash and chop selected vegetables into small, evenly-sized pieces. You may cut them into circles, strips, or cubes as desired. A variety of shapes will make the stir-fry more pleasing to the eye.
  2. Make Stir-Fry Sauce (see recipe below).
  3. Heat a small amount (1 tablespoon or less) of vegetable oil over high heat in a 10-inch frying pan, electric skillet, or wok.
  4. Keeping the heat high, add vegetables to the pan in order of firmness – harder foods first, and ending with the softest foods.
  5. Toss vegetables during cooking to keep them from sticking. When stir-frying, cooked vegetables should still be crisp and retain their bright color.
  6. Add sauce to taste (about ¼ cup). Stir-fry until all vegetables are thoroughly coated.
  7. Serve with the starch of choice.

Stir-Fry Sauce

Makes ½ cup

Ingredients

  • 2 tablespoons sodium-free beef bouillon
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon dark molasses
  • ⅛ teaspoon ground ginger
  • Dash of black pepper
  • ⅛ teaspoon garlic powder
  • 1 cup water
  • 2 tablespoons cornstarch

Directions

  1. Combine all ingredients in a saucepan and boil gently, uncovered for 5 or more minutes, or until sauce is reduced to ½ cup.
  2. When cooked, pour into a lidded jar, and keep in the refrigerator.
  3. Stir before using.

For more information, contact Joanna Rogers, Extension Youth EFNEP Assistant, at 910-671-3276, by Email at Joanna_Rogers@ncsu.edu, or visit our website.

share Share This Article