by John Leggio

The CookShop for Adults workshop series ends in June, but at the Food Bank we feel families should try and enjoy fresh, plant based-foods year round. And since U.S. Secretary of Agriculture Tom Vilsack has declared this week National Farmers Market Week, it’s a perfect time to get the family together, support local farmers and enjoy fresh fruits and vegetables by heading to one of our city’s 50-plus local greenmarkets. You can find one near you through the Just Food or Grow NYC websites!

At the farmers markets, you will find a bounty of locally grown produce as well as meat, fish, baked goods, beans and grains, and even flowers and plants. Many farmers markets now accept credit cards and food stamps through EBT cards. Food Bank For New York City’s benefits access department provides assistance for New Yorkers who wish to enroll in the federal Food Stamp Program (SNAP).

So, what’s in season right now? I’m glad you asked!

As you weave through the farmer’s stands this August, your family will find a multitude of fresh, healthy, affordable foods. You’ll see wheat and apples of all varieties, and beans and leafy greens like collard greens, kale and Swiss chard seem to be on all of the farmers’ tables. Participants in CookShop for Adults should have plenty of ideas for what to do with all of the seasonal vegetables, as many are key ingredients in workshop recipes. For example, broccoli and cauliflower are in season too — and these play a starring role in the CookShop for Adults’ Broccoli & Cauliflower Quesadillas.

The varieties, shapes and colors of these fruits and veggies will make any plate a rainbow! Remember, when picking out food at the farmers’ market, choose crisp vegetables and firm fruits that have a little give (too hard means not yet ripe) and rich, vibrant colors (pale color means not very fresh).

For parents who participated in CookShop for Adults, or for parents whose kids participated in CookShop Classroom, farmers markets are a great place to reinforce nutrition lessons learned during the school year. See if the kids can point out fruits and vegetables they discovered in class, and identify the plant part they come from. What was their favorite CookShop food? I predict that the kids will be very excited to recount everything that they know about the farmers’ fresh fruits and veggies.

Broccoli & Cauliflower Quesadilla