During the 2021 market season we’ve had the pleasure of having two expert dietitians attend our Saturday market at least once a month. This past Saturday August 14th we sampled a delicious and nutritious salad recipe and learned about meal planning.
Our nutrition educators visit the market semi-regularly to offer tips on preparation methods, how to make meal plans, and how to incorporate seasonal specialty crops into meals. It’s a great opportunity to learn how to cook new things and do so in a way that is simple and uncomplicated.
A recipe document, including cooking tips and meal planning ideas, was created by our educators for your convenience–click the link below to view:
Ingredients
4 Large or 8 Small Beets
3-4 Ears of Corn
1/2 Cup Olive Oil
3 TBSP Balsamic Vinegar
Salt & Pepper to Taste
Optional – Cheese, such as feta or goat
RECIPE: Corn & Roasted Beet Balsamic Salad – Click Here
These expert nutrition educators will next return to the market on Saturday September 11, 2021.
IUP Department of Food and Nutrition
> Jodie Seybold, MS, RD, LDN
IRMC Institute for Healthy Living
> Nicole Dann-Payne, MS, RDN, CSSD, LDN, CHWC
We accept EBT/SNAP, FMNP, & SFMNP benefits!
Not only that: we’ll match* your benefits for free so you can spend more at our farmers’ market.
Foodbucks & Crop Cash are special forms of matching currency which may only be used at the Indiana County Farmers’ Market. Learn more here >
Funding provided by USDA Specialty Crop AM200100XXXXG065
