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From Field to Table It is easy to find local in-season produce all over the Shore this time of year. Whether it is from a farmer’s market, a roadside stand, or fresh out of your own garden, it just tastes better. It is also so much better for you! Veggies that have to be trucked in from around the globe are picked long before they are ripe. Local fare is more nutritious because it’s ripe when you pick it. Other advantages of buying locally are the savings in energy costs for long-distance hauling and the positive economic impact for area farmers. When buying fruits and vegetables that were not produced in the area, about 10% of the profits stay in the community, whereas if you go to a farmer’s market, about 95% of that dollar stays on the Eastern Shore.

Lima bean and corn salad. 1 cup fresh lima beans 1/2 roasted red bell pepper, diced 1 T. fresh basil, chopped 1 T. fresh lemon juice 1/2 t. sea salt 2 T. pimentos Sauté corn kernels in hot oil in a large skillet over medium-high heat until tender; add lima beans and cook for several more minutes. Remove from heat and let cool. Toss together the lima bean mixture, bell pepper, and the rest of the ingredients in a large bowl. Cover and chill for at least one hour.

LIMA BEAN and CORN SALAD Serves 6 6 ears fresh corn (kernels removed) 2 T. extra virgin olive oil 73

August 2013 ttimes web magazine  

Tidewater Times August 2013

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