Fall produce is just as fantastic tasting as it is good for you. Right now at the farmer’s market or grocery store you should be able to find a variety of greens.
Greens include a variety of vegetables that are dark green and leafy, such as kale, collard greens, turnip greens and mustard greens. The great thing about greens is that they add color to your plate, making a meal look more appetizing. They are easy to fix and are loaded with vitamins and minerals.
Greens are a great source of vitamins A, C, K and calcium. Vitamins and minerals support your body and the way it works.
Vitamin A helps to maintain good eye site and healthy skin. Vitamin C is needed to help your body heal from illness and injury. Vitamin K encourages your blood to clot during injury and maintains water balance in the body — important for us here in Florida. Calcium is essential for healthy teeth and bone growth.
As fantastic as greens are, they are not the only healthy and delicious produce local to the Panhandle this fall. Look for satsumas, sweet corn, cabbage, broccoli and sweet potatoes. To view or print a Panhandle Produce Harvest Calendar, or to learn more about preparing and storing Panhandle produce, visit www.panhandleproducepointers.com, or come to the extension office, 3098 Airport Road, Crestview.
Join the Institute of Food and Agricultural Sciences at the ribbon cutting for Miss Ruth’s Farmers’ Market, which is 10:30 a.m. Nov. 3 at 1958 Lewis Turner Blvd., Fort Walton Beach. The market is adjacent to the courthouse and softball fields. While you are there, pick up some Florida produce from local farmers and bring a jar (or two) of peanut butter to donate to local families in need.
And for a delicious way to use greens, try this recipe from the Panhandle Produce Pointers’ website.
SAVORY GREENS
3 cups water
¼ pound skinless turkey breast
½ cup chopped onions
2 cloves garlic, crushed
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
½ teaspoon dried thyme
1 green onion, chopped
1 teaspoon ground ginger
2 pounds mixed greens (collards,
turnips, mustard, and kale)
Place all ingredients except greens into a large pot and bring to a boil.
Wash greens and remove stems.
Chop greens into small pieces and add to stock. Cook 20 to 30 minutes until tender.
Serves six; 1 cup serving
Jill Breslawski is an agent at the University of Florida's Institute of Food and Agricultural Sciences Extension office in Crestview.
This article originally appeared on Crestview News Bulletin: Enjoy the benefits of fall produce