by Natina

Created on: May 22, 2009   Last Updated: May 29, 2009

Spring is a great time to get acquainted with your local Farmer's market. The dazzling colors of fresh fruits, tasty vegetables, sensual herbs and vibrant flowers bring our spirits to life as they revitalize our senses and elevate our moods.

Farmer's markets provide great food at lower prices. Local farmers know that the early morning dew provides a spontaneous, sweet flavor for many green vegetables, i.e. lettuce, mustard, kale, in both early spring and late fall. They also know that certain crops can be offset to allow the farmer to provide continuous items throughout the summer months. There are treasures to be found any season of the year.

Spring provides outward and expansive foods such as fresh greens, green beans, snow peas, broccoli, parsley, spring onions, carrots, beets, strawberries, grapefruits, cherries, lemons, kiwis, mint, nettles and fennel.

Summer accentuates foods with flamboyant colors and brilliant textures. Chiles, cucumbers, asparagus, tomatoes, peppers, peas, butterbeans, eggplant, new potatoes, zucchini, melons, peaches, various berries, basil, rosemary and lemongrass just to name a few.

Autumn is a time of letting go in preparation for winter. We can usually find a second crop of fresh greens, along with cauliflower, celery, artichokes, leeks, mushrooms, radishes, endive, edamame, rutabagas, several varieties of potatoes, pumpkins (just in time for Halloween), pomegranates, grapes, apples, pears, fennel, chive and sage.

Winter may slow the availability of items at some markets. As our energy begins to turn inward so does the earth. Potatoes and other root veggies (things that grow underground) may be available in some locations while other climates may serve cabbage, winter squash and artichokes. Oranges, tangerines, kiwis and grapefruits will be available in time for Christmas.

With our newfound items, let's create a recipe for dinner.

Southern Style Greens (with a twist)

Great greens have a dark green leafy color with small veins and stems. Serve these with chicken or turkey, and another vegetable such as beets, peas or carrots to energize your body into action. Fresh strawberries with cream put the final touch to a great evening.

Items needed: 1 bunch greens, water, yucca root, turmeric, garlic, ginger, sugar, salt.

- Wash greens in cold water, cutting the leaves from the stems prior to cooking.

- Pour 1 cup cold water in the bottom of a 2-3 quart boiler.

- Place the cut greens in boiler, adding Celtic salt to enhance the color and flavor of the greens during cooking.

- Use a low to medium heat to cook the greens to their smaller size.

- When the greens have cooked down, cover and simmer. The longer and slower these cook the greater the flavor will be.

- After 30 minutes, add a small bit of yucca root to the greens and continue to cook on low. The yucca root has been reported to help arthritis.

- Continue to simmer the greens, ensuring that adequate water is available during cooking.

- 30 minutes prior to dinner, begin to add different spices such as ginger, turmeric, garlic, sugar and thyme. Garlic and ginger have a warming effect that aids circulation and provides comfort for the whole body; turmeric is a natural anti-inflammatory and sugar, well a pinch of real sugar, not splenda or other artificial types, adds sweetness to our life.

During the winter months, experiment with different soups made from winter squash, potatoes and other fresh vegetables, adding different spices as natural remedies for winter ailments.

Locations of family farms or markets in your area can be found on www.localharvest.org.

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