Eating healthy is crucial for maintaining a strong and balanced body, but it can be challenging to make the right choices in today’s fast-paced world where convenience often trumps nutrition. However, by sticking to farm-fresh foods, you can make healthy eating choices that not only nourish your body but also support local farmers and the environment.
Farm-fresh foods are those that are grown or raised on a farm, and are often more nutrient-dense than their store-bought counterparts. These foods are free from preservatives, chemicals, and other harmful ingredients that are often found in processed foods. By consuming farm-fresh foods, you can be sure that you are getting the most nutritious and natural food possible.
One of the biggest benefits of eating farm-fresh foods is that they are often more nutrient-dense than store-bought foods. For example, fresh eggs from chickens that are raised on a farm are rich in omega-3 fatty acids, vitamin D, and choline, all of which are essential for brain health and development. Fresh milk from goats is also a great source of calcium, potassium, and vitamin A. Fruits and vegetables that are grown on a farm are picked at the peak of ripeness, and are rich in vitamins, minerals, and antioxidants.
Another benefit of eating farm-fresh foods is that they are often more sustainable than foods that are transported long distances. By supporting local farmers, you can reduce the carbon footprint of your food and help to conserve natural resources. Additionally, by purchasing directly from farmers, you can be sure that the food you are eating is grown using environmentally friendly practices.
Lastly, Eating farm-fresh foods can be a great way to make healthy eating choices on a budget. By purchasing directly from farmers, you can often get the same quality of food at a lower cost than you would at a grocery store. Also, by buying in bulk, you can save money while reducing packaging waste.
By sticking to farm-fresh foods, you can make healthy eating choices that nourish your body, support local farmers, and conserve natural resources. Eating farm-fresh foods can help you to appreciate the natural cycles of life and it can also help you to make healthy eating choices on a budget. By choosing farm-fresh foods, you can be sure that you are getting the most nutritious and natural food possible. Eating healthy is not only good for your body but also for the environment and the community.
Here are three recipes that you can make with produce seasonal to spring in Michigan.
Spring Vegetable Quinoa Salad
Ingredients:
- 1 cup quinoa
- 2 cups water
- 1/2 cup diced asparagus
- 1/2 cup diced radishes
- 1/2 cup diced sugar snap peas
- 1/4 cup chopped fresh parsley
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- Salt and pepper to taste
Instructions:
- Rinse quinoa in a fine mesh strainer. In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes, or until quinoa is tender and water has been absorbed. Remove from heat and fluff with a fork.
- While quinoa is cooking, blanch asparagus, radishes, and sugar snap peas in a pot of boiling water for 2-3 minutes, or until tender. Drain and rinse with cold water to stop the cooking process.
- In a large bowl, combine cooked quinoa, blanched vegetables, parsley, olive oil, lemon juice, honey, salt, and pepper. Toss to combine.
- Serve at room temperature or chilled.
Spring Risotto with Ramp and Peas
Ingredients:
- 1 tbsp extra virgin olive oil
- 1/2 cup diced ramp bulbs
- 1/2 cup diced onions
- 1 cup rice
- 3 cups chicken or vegetable broth
- 1/2 cup grated Parmesan cheese
- 1/2 cup fresh peas
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large saucepan over medium heat. Add ramp bulbs and onions and sauté for 2-3 minutes, or until softened.
- Add arborio rice and stir for 1-2 minutes, or until the rice is translucent.
- Slowly add chicken or vegetable broth, one cup at a time, stirring constantly and allowing the broth to be absorbed before adding more.
- Once all of the broth has been added and the rice is tender, remove from heat and stir in Parmesan cheese, fresh peas, and salt and pepper to taste.
Strawberry Rhubarb Crisp
Ingredients:
- 4 cups sliced strawberries
- 2 cups sliced rhubarb
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1/2 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup unsalted butter, chilled and diced
Instructions:
- Preheat oven to 375F.
- In a large bowl, combine strawberries, rhubarb, sugar, cornstarch, and vanilla extract. Toss to combine.
- Pour mixture into a 9×13 inch baking dish.
- In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Cut in butter until mixture resembles coarse crumbs.
- Sprinkle oat mixture evenly over the fruit.
- Bake for 35-40 minutes, or until the fruit is bubbly and the topping is golden brown.
- Serve warm or at room temperature, topped with vanilla ice cream or whipped cream if desired.
Enjoy!
Three Daughters Farm 