Farm Fresh Kids Kick Off

We had a blast at the inaugural Farm Fresh Kids event. In collaboration with HEAL Appalachia, the Abingdon Farmers' Market is taking on the task of fighting childhood obestiy. We are combining education with access, and giving the children the power to make healthy choices.

 

 The farmers market is absolutely the best place to get the freshest produce available, often harvested the same day. Connecting children and their parents to the sources of their food, as well as connecting them to the larger community is part of a holistic solution to a gigantic problem. Our children are facing a crisis, and we are doing our part to influence their habits that will lead them to healthy adulthood. Every Tuesday kids will have the chance to participate in a fun and educational activity that will end with a $2 Fresh Buck coupon to purchase their own fresh produce. There is limited space, so please register or sign up at the market. Contact Sara @ 276-698-1434  or abingdonmarket@gmail.com 

This Tuesday we had close to 30 child join the Education Team from William King Art Museum, who sponsored the Farm Fresh Kids tent. They introduced a wide variety of fruits and vegetables to the kids, and talked about what fresh and local meant. The kids all got a chance to hear about what seasonal produce was available at the market that afternoon, and why it is important to eat more of it! The children then painted their own veggie-themed shopping bags. 

After the activity, the children eagerly received their $2 Fresh Buck to pick out their own produce to carry home in their bags! A big thanks to the William King Art Museum for the generous donation of your time and expertise! The kids had a blast, and learned more about healthy habits. 

Farm Fresh Kids will be back every Tuesday through the end of August. Next week, the kids will meet their farmers, make cucumber snacks, and plant their own cucumbers with Chef Jassen Campbell of The House on Main and the Washington County Master Gardeners. Join us!

Spring Veggie Fettuccini Alfredo

Ingredients
Kosher salt
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
10 spears of roasted asparagus (Click for directions)
1/2 cup broccoli
2 zucchini, thinly sliced into half-moons
2 cups of shredded chicken or chicken breasts, cooked
Freshly ground pepper
12 ounces fettuccini (preferably whole wheat)
1 tablespoon all-purpose flour
1 cup cold milk
1/2 cup evaporated milk
3/4 cup freshly grated parmesan cheese
1/4 cup chopped fresh parsley

Directions
Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add 1 clove garlic and cook 30 seconds. Add the zucchini and broccoli, cover and cook until tender, stirring, about 6 minutes. Transfer to a bowl. Add chopped, roasted asparagus

Heat another tablespoon oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper and cook through, 2 to 3 minutes per side. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1/2 cup cooking water; return the pasta to the pot.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon oil in the skillet and cook over medium-high heat, 30 seconds. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, 1/2 teaspoon salt and the cheese; stir to melt, 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini and parsley, adding the reserved pasta water to loosen.

How to Roast Veggies

Roasting Veggies is a quick and easy way to get a tasty serving of vegetables on your plate. Follow the directions below for most vegetables.

Ingredients
2 lbs fresh vegetables (asparagus, potatoes, root vegetables, peppers)
Olive Oil
Kosher salt
Freshly ground black pepper

Directions
Preheat the oven to 400 F
Prep the veggies appropriately;
(For example: break off the tough ends of the asparagus, peel carrots, cut off the ends, wash potatoes, cut peppers in half and seed, etc)
Place veggies on a baking sheet, drizzle with olive oil, then toss to coat the veggies completely.
Spread the veggies in a single layer and sprinkle liberally with salt and pepper.
Roast the veggies for 25-60 minutes, until tender but still crisp. (Shorter time for asparagus, peppers, etc. Longer times for potatoes, carrots, root veggies