July 2nd Vendor & Recipe of the Week

VENDOR OF THE WEEK

"WATSON'S SUNNYSLOPE FARM"

Steve and Susan Watson

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The “Vendors of the Week” are Steve and Susan Watson of “Watson’s Sunnyslope Farm”. They are what Farmers’ Markets are all about. They have all the summer vegetables and berries that are available! If it’s ready, it’ll be at the Market. They have cabbage, peas, cherries, beets, spinach, Swiss chard, turnips, dried peppers and maybe some apricots if they are ready. They will also have fresh cut flowers, lavender and yarrow. It doesn’t get any better than that!

WATSON’S TIP OF THE DAY
Use dried yarrow in your flower arrangements. Bundle the yarrow that you wish to dry out and hang it upside down in a dry place until ready. It makes a pretty filler in fresh and dried flower arrangements.

RECIPE OF THE WEEK

Chunky Vegetable Hash
Serves 4

Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, choppedPinch dried thymePinch paprika
1/8 teaspoon salt1 small red bell pepper, diced
4 large button mushrooms, roughly chopped
2 small zucchini, diced1 small garlic clove, minced

Instructions: In a large skillet, heat oil over medium-high heat...

• Add onion, thyme, and paprika, reduce heat to medium-low, and cook, stirring occasionally, 7 minutes, or until onion is softened.
• Stir in salt, bell pepper, mushrooms, zucchini, and garlic. Cover and cook, stirring occasionally, 4 minutes longer.
• Remove from the heat and serve hash by itself or with a poached egg.

Recipe from The South Beach Diet Supercharged.
59 calories per serving.