April showers make May farmers happy … and Monongalia County Health Department’s WIC program nutritionists too.
This week’s recipes from WIC Kitchen highlight fresh vegetables and herbs that you can purchase at a farmers market. It’s great timing too. There is a week left for WIC participants to sign up for benefits that they can use at farmers markets through the summer and
into fall.
The Farmers Market Nutrition Program (FMNP), administered by the U.S. Department of Agriculture, supplements WIC benefits and provides $30 per participant to use at farmers markets from June through October.
For example, an eligible family of four would get $120 to use for the season, said MCHD WIC Nutrition Supervisor Jason Nguyen. These are in addition to the benefits WIC clients already receive.
“Families participating in the WIC program for our six-county region, which includes Harrison, Marion, Monongalia, Preston, Taylor and Doddridge, can call their local WIC office or talk to WIC staff in person to sign up by May 15,” he added.
The benefits can be used to buy fresh, unprepared fruits, vegetables and herbs from state-approved farmers or
farmers markets.
Coincidentally, WIC’s eligibility guidelines have just been updated for the year. Wondering if you
or someone you know qualifies? You can go to the WIC website at www.monchd.org/depart
ments-programs/wic to find information on income guidelines, the family/life situations that could make a family eligible and also to find out how to connect with your local WIC office.
This months’ recipes are full of farmers’ bounty. Ingredients in the Farmers Market Salad include greens, red cabbage, cherry tomatoes, radishes, cucumber, avocado and basil, which are all eligible for the benefits. The tomatoes, cucumbers, kale or arugula and whole wheat bread in the Cucumber Caprese Sandwich are also covered.
Together, these dishes taste like spring and remind you of the harvest to come as summer approaches. They are easy to prepare, nutritious and make a great lunch or even dinner. Enjoy!
Items marked with an asterisk (*) are available through Monongalia County Health Department WIC. Please contact us at 304-598-5181 for more information.
FARMERS MARKET SALAD
For the salad:
1 medium-large sweet potato, diced*
2 teaspoons olive oil
Salt and pepper
5 ounces greens of your choice*
1 1/2 cups shredded red cabbage*
1 1/2 cups halved cherry tomatoes*
1/2 cup thinly sliced radishes*
1 cup thinly sliced
cucumber*
1 avocado, thinly sliced*
fresh basil leaves*
For the lemon basil
dressing:
Juice of three lemons*
1/2 cup packed basil leaves*
1 clove garlic*
1 teaspoon dijon mustard
2 teaspoons honey
1/2 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to
400 degrees℉. Line a large rimmed baking sheet with parchment paper. Add the sweet potatoes, olive oil, and desired amount of salt and pepper. Toss to coat. Bake for 25 minutes or until tender and golden.
While potatoes are roasting, make the dressing. Add the lemon juice, basil, garlic, dijon, honey, olive oil, salt and pepper
to a food processor or blender and blend until smooth. Season to taste with additional salt and pepper if desired.
To assemble the salad, place greens on a large platter or in a large bowl. Season the greens with salt and pepper and toss. Top with roasted sweet potatoes, red cabbage, cherry tomatoes, radishes, cucumber and avocado. Garnish with fresh basil leaves and drizzle with desired amount of dressing. Serve immediately.
CUCUMBER
CAPRESE
SANDWICH
1 tablespoon pesto
1 tablespoon mayonnaise
2 slices whole wheat
sandwich bread, toasted*
1 small tomato, sliced*
1 ounce sliced fresh
mozzarella cheese
1/3 cup sliced cucumber*
1/2 cup baby kale or arugula*
1 tablespoon balsamic glaze
Pepper to taste
Stir pesto and mayonnaise together in a small bowl. Spread the mixture on one side of each slice of toast. Layer tomato, mozzarella, cucumber and kale (or arugula) on top of one slice. Drizzle with balsamic glaze and sprinkle with pepper. Top with the second slice, spread-side down. Cut the sandwich in half.
