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Kara Ryan

 Kara Ghiringhelli, Department of Public Heath

Kara Ghiringhelli is a Nutrition Education Specialist at DPH

I refuse to complain.  Yes, it's getting hot, sticky and uncomfortable.  But I feel so relieved, as I’m sure most of you do, to finally get out of the cloudy, cool, wet summer weather we’ve been having!  In August summer seems to have arrived!

The farmers in New England have had a hard growing season.  Tomatoes and potatoes seem to be the hardest hit.  But as I walk through the Farmers’ Market stands in Boston, I am happy to see that there are still plenty of colorful locally grown fruits and vegetables that are available.

What have I seen?  There are blueberries, peaches, sweet corn, peas, beans, lettuce, squash, beets, broccoli, radishes, cucumbers, peppers, and snap peas just to name a few.  There is a lot to choose from and I know I’ll be able to make some delicious meals this week. 

I bought some summer squash that I plan to grill.  First I’ll slice them and then add a little salt and black pepper, toss in some olive oil.  This is a delicious side dish to grilled chicken or pork.  With the snap peas, red and yellow peppers and some broccoli, I plan to sauté them with some onion, garlic, grated fresh ginger, soy sauce and tofu.  I might make a salad this week with the lettuce, radishes, cucumbers, peppers, sliced peaches and top with a few fresh blueberries.  This salad would be yummy with some black pepper, balsamic vinegar and a grilled fillet of fish.

It’s the height of the Farmers’ Market season.  What will you make this week with your fresh locally grown produce?  We’d love to hear from you!     

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