Our June Food Focus:
Many vegetables such as corn, tomatoes, peppers, squash, cucumbers, sugar snap peas, and green beans grow best in warm temperatures, so we usually enjoy them fresh during the summer. Vegetables that are in season are more affordable and have better flavor and nutritional value than vegetables that are not currently being grown locally. Eating fruits and vegetables in-season (and locally grown) also cuts down on greenhouse gas emissions since less energy has to be put into growing, storing, and transporting the food. Though we may see most of these vegetables in the store year-round, you’ll notice their quality, cost, and availability will be better during the summer. If you’re not sure what’s in season at other times of the year, visit the website below for a full listing:
Make It At Home: Stir Fry Vegetables
1/2 cup onions, sliced
1-1/2 cup baby carrots
1/4 cup baby corn, canned
1/2 cup green bell peppers, strips
1/2 cup red bell peppers, strips
1-1/2 tsp canola oil.
Blanch baby carrots by boiling or steaming them until al dente and then “shocking” them in ice bath (a bowl of ice water) to stop the cooking process. Slice vegetables as uniform as possible to ensure consistent cooking times. Stovetop: Add oil to skillet or wok. Add vegetables and stir vigorously on high heat for 3-4 min. Oven: Evenly distribute vegetables on a pan sprayed baking sheet. Cook at 350 degrees for about 8- 10 minutes. Veggies should be tender but crisp.
Add these veggies to your favorite stir-fry recipe or simply season with a little soy sauce for a tangy side dish.
Nutrition per 1/2 cup serving: 70 calories, 4.5 g fat, 50 mg sodium, 0 mg cholesterol, 8 g carbohydrate, Contains less than 1 g protein, 2 g fiber
Thank you and Stay hydrated with lots of water instead of sugary drinks.