Category: 1 - Broad Ripple Farmers Market.org

All-Green Juice 05/03/2012

Ingredients:
Handful of romaine hearts
Handful of kale or collard leaves, stemmed
Handful of spinach leaves
2 handfuls fresh flat-leaf parsley leaves
2 or 3 celery stalks
1-inch piece fresh ginger
Juice of 1/2 lemon
Directions:
Wash the romaine, kale, spinach, parsley, celery and ginger well, then cut them up as needed to fit through the chute of your juicer. Juice the ingredients (except the lemon juice) in the order listed. Stir in the lemon juice and serve immediately. Serves 1.

Adapted from ReBoot Your Life.™

Cucumbers 07/06/2011

Cucumbers are an ideal hydrating food, as their water content is high and the hot summer months are their peak season. Raw cucumbers are incredibly versatile used as a snack, on sandwiches, in salads, or puréed into a cold soup. And don't dismiss cucumbers in cooking, as they can be grilled or sautéed, as well. One of the simplest uses is to make a pitcher of refreshing cucumber water. Here's how:

You will need 8 cups of water, and 1 large cucumber, sliced. Float the rounds of cucumber in the water from several hours to overnight in the refrigerator. Place acucumber slice in each glass before serving. Add a fresh mint leaf or squeeze of lime for extra flavor.

Another quick fix is a cucumber tea sandwich. What could be more refreshing on a hot day than to spread a little cream cheese mixed with fresh chopped herbs on wheat bread and top with cucumber slices. Eat it open-faced or top it with another slice with spread, and cut into quarters. The crunch of the cucumber with the creaminess of the cheese and the texture of the bread has made this a classic around the world.

Rhubarb Punch 05/12/2011

When I was a child, rhubarb plants grew all along the fence in our back yard. Everyone's grandma had a recipe for rhubarb pie, and those pies were a common feature at church festivals, while stewed rhubarb graced many a Hoosier dinner table every spring. I came to love that tart/sweet tang and the sight of the fresh stalks on the kitchen counter were enough to start my mouth watering in anticipation.

Thankfully, with the rise in popularity of farmers markets and the local food movement, rhubarb is coming back in a big way! If you live in Indiana, you probably have a recipe for a rhubarb dessert, or can easily get one from your mother or grandmother. That just isn't enough for me. I think rhubarb deserves a whole meal devoted to it!

Ingredients:

6 C. finely chopped fresh rhubarb
6 C. water
1 (12 oz) can frozen lemonade concentrate
1 C. sugar
1 liter lemon-lime soda, chilled

Procedure:

In large saucepan, combine rhubarb, water, lemonade and sugar. Cover and cook about

20 minutes until rhubarb is very soft. Strain to remove pulp. Chill liquid. Just before serving, pour rhubarb mixture over ice cubes in punch bowl. Carefully pour in chilled soda. Garnish with additional ice cubes.