Our dad worked for years as a warehouseman at the Regional Public Market in western New York, while our mom was busy working in the local grocery store.
We also grew veggies in our home garden. We were quite fortunate to always have a bounty of fresh fruits and vegetables on hand. We each had a row in our garden to try our hand at whatever we wanted: romaine, eggplants, peppers, zucchini and tomatoes, just to name a few.
We even grew garlic on the side of our garage. Dad said the sun was perfect for it there! As a result, from a young age, we learned about all the different varieties, how to “pick out” the freshest and the best, and how to prepare and store them.
Each year we anxiously await the opening of the markets. There’s nothing quite like the true freshness of the just-harvested produce, and we should all be supporting our local farmers. In the video, we show you the proper way to store all your “fabulous finds” to make the most of their nutrients.
RECIPES: Fresh Green Bean Salad AND Rosemary Potatoes
Green Bean Salad
1 lb. green beans, snapped at the stem
½ red onion, thinly sliced slivered almonds
Vinaigrette of extra virgin olive oil & red wine vinegar
Grape or cherry tomatoes
Drop green beans into boiling salted water, until “al dente" or about four minutes.
Drain and immerse into cold water to stop the cooking and preserve their color.
Drain well in a colander. Place into a bowl, add onion, almonds and tomatoes. Add vinaigrette, mix well, and let sit for a few minutes before serving. Delicious!
Potatoes with Rosemary
3 large russet potatoes, halved, quartered & quartered again
2-3 tbsp. extra virgin olive oil
2 cloves grated garlic, salt & pepper
2 tsp. chopped fresh rosemary
Preheat your oven to 425 degrees. Place potatoes on a baking sheet; add olive oil and spices. Use your hands and make sure each potato is coated. Bake for approximately 40 minutes, or until golden brown. Definitely a crowd pleaser!