Opening Week at the Farmer's Market

Photo by Angela Tague

I've been waiting all winter. The farmer's market is open!

Day one was soggy and slow. But, a sunny second day brought out flocks of people and tons of fresh produce, plants for the garden and even a face-painting booth.

So, what's in season in May in the Midwest?

You'll find lots of fresh greens including kale, arugula and several varieties of lettuce. I also spied multiple vendors with green and purple asparagus. The rhubarb was plentiful and if you love kohlrabi, radishes and turnips, there were no shortages of root vegetables on the tables.

At my local market there are also several non-food vendors. Today I saw a face-painting booth, a musician singing, a wood crafter selling cutting boards, a local winery offering samples and a jewelry maker displaying one-of-a-kind necklaces. You never know what you'll find at the market!

Do you shop at a local farmer's market? Why or why not? Tell me in the comments below.

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

Apples, Apples Everywhere!

 Photo Credit: Alvimann, morgueFile

In the Midwest, apples and pumpkins are the top fall crops for home bakers. Last weekend at the local farmer's market, nearly every booth had at least two or three varieties of crisp, fall apples and a pumpkin or two for sale.

I've been keeping busy making apple crisp and applesauce.

When I whip up a batch of applesauce, I like to sweeten the apples with raw honey and cinnamon. For a crisp, I experiment. Sometimes the topping includes chopped nuts or dried fruit, like walnuts or cranberries. When I really want to be sinful, I top apple crisp with homemade caramel sauce.

Are apples plentiful in your neck of the woods too? What have you been making?

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living

PS: Check out my other fall-inspired foodie articles!

11 Ways to Add Pumpkin to Your Plate

Cocoa with a Twist: 9 New Ways to Enjoy Hot Chocolate

7 Tips for the Best Apple Crisp

Tomatoes, Tomatoes Everywhere!

Cooking down the tomatoes. Photo by Angela Tague

The days feel like summer, evenings like fall. Welcome to October in the central Midwest.

My garden is slowly dying down and I'm in the process of figuring out what to do with all of these tomatoes! I have red, yellow and orange goodies to put to good use.

Two weeks ago I made a batch of spicy red pepper pizza sauce. Last weekend it was homemade pasta sauce with mushrooms, bell peppers and onions thrown into the mix. I also froze some peeled tomatoes for a future batch of chili or tomato soup.

How do you like to use your end-of-season garden tomatoes?

If you have any tips for making good use of the green tomatoes still on the vine, please let me know. It's to dip down into the 30s this weekend, and I don't want the tomatoes to go to waste!

Until Next Time,
Choose Healthy!

Angela Tague
Whole Foods Living