Have you been shopping at the Farmers Market Lately?

I have been in a local farmers market coop over the last fifteen years and it helps keep a seasonal variety of fruits and vegetables available for healthy eating. My coop partner and I went shopping just this week and picked out the winter seasonal fruits and bought lots of root vegetables. One of my favorites is butternut squash, it is so flavorful and full of nutrients like potassium, B6, vitamin A, and magnesium. It’s really tasty in soup, I made my sister’s Power Soup recipe and it is a hit and healthy too. On a cold winter evening, this really can warm up just about anybody.
Shopping at the Farmers Market is more of a summer and fall thing to do but being apart of the coop encourages shopping year around. The prices are so reasonable and it’s a way of helping the Texas local farmers make it through the tough months. It’s one of my favorite thing’s to do. There are restaurants, shopping and gardening Vendors in the Pavilion. I have found the best organic olive oil at the market called” Hill Country Olive ” it is phenomenal.
Some helpful hints when shopping at the Farmers Market: bring cash, take your time to browse, and bring your own bags.

Power Soup from the kitchen of Laura Shinefield
1 medium butternut squash (peel & dice into 1 inch cubes)
1 tbsp olive oil
1 med onion chopped
2 gloves garlic
1 cup wheat berries
6 cups vegetable broth
1 -28 oz can tomatoes
1- 2 inch piece parmigiano reggiano cheese rind
1 tbsp fresh thyme
1/2 teaspoon salt
2-3 cups coarsely chopped green kale
Grated Parmigiano Reggiano cheese
Heat the oil and sauté onion, add garlic, then add wheat berries, broth, squash, tomatoes, cheese rind, thyme and salt. Bring to a boil and simmer until the wheat berries and squash are soft about 30 minutes. Stir in the Kale and simmer 2 minutes. Discard cheese rind, ladle the soup into bowls and sprinkle with grated parmigiana reggiano.
Pairs well with Sauvignon Blanc Acidic, refreshing white wine.