Spring has sprung and so have all the fresh vegetables and fruits in our local farmers markets! The health benefit of purchasing fruits and veggies locally is that they arrive at your table faster, without losing nutrients while traveling across the country.
Farmers markets also support area farmers and the local economy, providing a great opportunity to get out and meet members of our community while trying new foods.
Eating food that’s sourced from our community is an excellent way to enjoy seasonal produce at its peak of flavor and nutrition, explained Patricia Guay-Berry, RD, LDN, CSO, certified specialist in oncology nutrition at Adventist HealthCare. Fruits and vegetables such as artichokes, broccoli, strawberries and spinach are in season from March through June, so it’s a perfect time to get creative in the kitchen with these tasty and nutritious ingredients.
Spring is an especially great time of year for asparagus, which is full of vitamins and minerals such as folate, fiber, iron, calcium and vitamins A, C, E and K. It is also packed with antioxidants and helps promote overall digestive health. No matter how you prepare it — grilled, roasted or sautéed — asparagus can add a healthy bite to your spring menus.
Spring 2017 Issue
Table of Contents
- News Briefs
- Getting Fresh with Spring Produce
- Heart Monitor Saves a Young Mom's Life
- Advanced Imaging Technology Close to Home
- Don't Wait for Joint Surgery
- Put Spring In Your Step with Regular Walks
- Stretch It Out After Exercise
- Understanding Diabetes
- Teenagers and Mental Illness: Knowing the Signs and How to Act
- Gift in Appreciation for Daughter's Compassionate Care
Maryland Farmers Market Finds
Maryland is known for more than just Old Bay and crabs! This spring, visit a local farmers market to check out some of the delicious produce that’s native to our region, including:
Roasted Asparagus Salad with Arugula and Hazelnuts
Yields 4 Servings
- 1/3 cup hazelnuts
- 2 bunches asparagus, tough ends snapped off
- 2 tablespoons, plus 2 teaspoons, extra-virgin olive oil
- Sea salt
- 2 tablespoons freshly squeezed lemon juice
- Freshly ground pepper
- 4 cups loosely packed arugula
Place hazelnuts on a baking sheet. Set oven to 400° F, and bake hazelnuts for 5–7 minutes during preheating, until aromatic and browned. Coarsely chop the hazelnuts.
Place asparagus on a baking sheet in a single layer, drizzle with 2 teaspoons of olive oil and evenly sprinkle the asparagus with salt. Bake for 8 minutes, until barely tender.
Add the lemon juice, remaining olive oil, salt and a few grinds of pepper to a small bowl and mix.
Place the arugula in a large bowl. Drizzle with half of the dressing and toss. Mound the arugula on individual plates, and arrange the asparagus on top. Drizzle with the remaining dressing and sprinkle hazelnuts on top.
Recipe Source: www.rebeccakatz.com