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The Market Messenger
Serving Central New York for 76 years!
Phone: (315) 422-8647
2100 Park Street
June2015
Fax: (315) 422-6897
Syracuse, NY 13208
Issue 39, Page 1
National Fresh Fruits and Vegetables Month
June is National Fresh Fruit and Vegetables Month, the observance of this month
is to increase healthy eating by encouraging people to add more fruits and vegetables to their diet each day. It’s not coincidence that during this month summer officially begins, and as the weather warms
up there is an increasing number or fresh
fruits and vegetables to choose from each
week.
Add some fresh broccoli, spinach, sugar
snap peas, beans, and corn to a regular
green salad. There is no need to limit
your salad vegetables to just lettuce,
make your salad fun with colors and
healthy to eat.
Going to a farmers market can get you to
eat seasonally, it gives you more freshness,
flavor and pack the biggest nutritional
punch. If you are going to buy in bulk at
the farmers market and you know you will
be using all of it, just make sure you know
how to store the extra product so it
doesn’t go bad. A few easy ways to eat
more fruits and vegetables are; to add
more veggies and fruits to salads. For example, add apples, strawberries, grapes,
cherries, and melons to a fruit salad, or
even a regular green salad.
celery or apples makes a great afternoon
snack because it gives you a little pickme-up.
This issue
Recipe
2
What’s in season
2
Market Hours
3
Make a pasta primavera, it’s an alternaMarket Commons
tive to traditional pasta sauce. Any vegetable will work, but most people like us- Featured Food
ing firm, crisp veggies along with tomaThe best place to get these fresh fruits and toes. If you want to stick to the tradivegetables is your local farmers’ market,
tional spaghetti sauce, add onions, mushfor example, here at the Central New
rooms or bell peppers to it.
York Regional Market. We have plenty of Eat more fruits and vegetables for
farmers that sell fresh fruits and vegetables snacks. Instead of chips and dip, try
to choose from. The goal of eating better fresh cut veggies like celery, carrots, or
is to add as many different colors of fresh tomatoes, without dip or with lowproduce to your diet as you can.
calorie dip or hummus. Peanut butter on
Eat fruit instead or as part of dessert.
Take advantage of summer fruits. Make
a strawberry shortcake with angel food
cake, and if you are feeling indulgent,
add whipped cream.
*source:

http://www.care2.com/greenliving/
sample-your-local-farmersmarket.html
“The mission of the Authority is to provide facilities,
programs and service to promote opportunities for
Agriculture and commerce in Central New York”
3
4
June2015
Page 2
Recipe
Rhubarb Jam
READY IN
Ingredients
55 Minutes

2 1/2 lbs fresh rhubarb, chopped

2 cups white sugar

2 tspns grates orange zest

1/3 cup orange juice

1/2 cup water
COOK TIME
45
PREP TIME
10 minutes
SERVINGS
4
Directions
1. In a sauce pan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook
over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
Ladle into hot sterile jars, and seal with lids and rings. Store in the refrigerator.
What’s in Season?
Apples
Asparagus
Dry Beans
Beets
Beet
Greens
Broccoli
Cabbage
Eggplant
*Availability are estimates*
Sweet
Cherries
Garlic
Onions
Peas
Herbs
Lettuce
Mustard
Greens
Rhubarb
Spinach
Potatoes
Strawberries
Radishes
Summer
Squash
Swiss
Chard
Tomatoes
Turnip
Greens
Zucchini
Also Available...
Cheese
Wine
Spices
Meats
Baked Goods
Kitchen
Supplies
Arts &
Crafts
Antiques &
Collectibles
Electronics
June2015
Page 3
Market Info
Please visit the new Market Welcome Center!
EBT coins
CREDIT/DEBIT coins
LOST & FOUND
LICENSING
MARKET INFO
FEES/PAYMENTS
MARKET HOURS
Thursday Farmer Market
Saturday Farmers Market
Sunday Flea Market
7am-2pm
Mobile Market
Beginning in the month of June is the
Regional Market’s Mobile Market! The
goal of the Mobile Market is to bring fresh
produce to those who might not have
regular access. The first site visit will be
Tuesday, June 16 at the VA Hospital and
Loretto. Wednesday, June 17 at P.A.C.E
and St. Joseph’s Hospital. Stay tuned for
more sites to be added throughout the
summer!
Tuesday
11:00am-1:00pmVA Hospital
2:00pm-4:00pm Loretto
Wednesday
10:00am-noon P.A.C.E
1:00pm-4:30pm St. Joseph’s Hospital
Friday
New Sites Coming Soon!
REGIONAL MARKET COMMONS
Located in the original wholesale structure, the restored Commons is an exiting up and
coming year-round destination. Featuring gift shops, a driving school, premium winemaking supplies, antiques to Mediterranean special foods and a gourmet coffee house.
Open-air seating is available to sit, dine and relax.
Open 7 days a week
June2015
Featured Food
Page 4
Asparagus
History
Asparagus has been prized as an epicurean delight and for its medicinal properties for almost 2000 years. Its presence across most
continents is partly due to its many different species. Some of these species — like Asparagus officinalis — are widely cultivated
and consumed as staple foods. Other species - like Asparagus racemosus, widely found in India and the Himilayas - have been
used in a more medicinal context. In the case of Asparagus racemosus, also known as Shatavari, there is a long history of use in
Ayurvedic medicine, especially in relationship to digestive problems. Various species of asparagus were cultivated by Egyptian
cultures beginning as early as 3000 B.C., and by European cultures including early Greek and Roman cultures. Asparagus also
became particularly popular in France during the 18th century during the rule of Louis XIV. In terms of commercial production,
How to Select & Store
Since asparagus varieties most commonly available in the U.S. are green in color, you are most likely to find these green-colored
varieties in your grocery store. However, asparagus growers are able to take these same varieties of asparagus, pile dirt on top of
the shoots when they start to poke through the ground, and then allow the shoots to continue growing beneath the dirt. This process prevents sunlight from falling on the shoots and results in asparagus shoots that are white in color. While you are most likely
to find white asparagus in canned form, you can also find it fresh in some select gourmet shops, and it is generally more expensive than the green variety. Other varieties of asparagus can be purple in color. These varieties typically have a higher sugar content than green and white varieties and for this reason have a sweeter taste. (Of course, even with this higher sugar content, asparagus is anything but a high-sugar food. We're talking about 3 grams of total sugar per cup of fresh asparagus — less than half of
the amount in an extra small apple.)
Asparagus stalks should be rounded, and neither fat nor twisted. Look for firm, thin stems with deep green or purplish closed tips.
The cut ends should not be too woody, although a little woodiness at the base prevents the stalk from drying out. Once trimmed
and cooked, asparagus loses about half its total weight. Use asparagus within a day or two after purchasing for best flavor and
texture. Store in the refrigerator with the ends wrapped in a damp paper towel.
Cook & Enjoy!

Add cold asparagus to your favorite salad.

Toss freshly cooked pasta with asparagus, olive oil and your favorite pasta spices. We especially enjoy thyme, tarragon and
rosemary.

Chopped asparagus make a flavorful and colorful addition to omelets.

Healthy saute asparagus with garlic, shiitake mushrooms and tofu or chicken for a complete meal.
See You at the Market!