Location: Richwood City Council. Union County Farmer s Market. Location: City Parking Lot, Sixth & Main Streets, Uptown. When: Saturdays.

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1 UNION COUNTY 2011 FARMERS MARKETS Memorial Hospital of Union County Farmer s Market Location: Morey Center Entrance Hours: 11:00am 2:00pm Dates: June-September Wishwell Farms Marysville Satellite Market Location: Rite Aid Pharmacy parking lot in Marysville When: Monday Saturday Hours: M-F 10:00am 5:30pm, and Sat. 9:00am to 3:00pm Dates: June 1 through the end of September HAM Farmers Market* Location: MAP (paver area in front of the main entrance) Hours: 2:00pm 4:00pm Dates: June 7 - September 13 Location: ELP (turn-a-round area) Hours: 2:15pm 4:45pm Dates: June 7 - September 13 Location: AEP (associate wellness center parking lot) Hours: 2:15pm 4:45pm Dates: June 7 - September 13 Location: Honda Federal Credit Union (S.R. 739) When: Thursdays Hours: 2:00pm 4:30pm Dates: June 2 - September 16 *Intended for Honda employees, but the public is not prohibited Richwood Farmer s Market Location: Richwood City Council Parking Lot When: Wednesdays Hours: 4:30pm 6:30pm Dates: June-September Union County Farmer s Market Location: City Parking Lot, Sixth & Main Streets, Uptown Marysville When: Saturdays Hours: 8:00am 12:00pm Dates: May 15 October 30

2 Asian Cabbage Scramble Beet and Spinach Couscous Servings: 6 Prep Time: 30 Min. Cook Time: 30 Min. 1 tablespoon olive oil 1 medium onion, thinly sliced 1 small (1 ½ pound) head green cabbage (cored and cut into ½ wide slices) 2 teaspoons grated, peeled fresh ginger ¼ teaspoon ground cumin 1 clove garlic, chopped ½ teaspoon salt In 12 nonstick skillet, heat oil on medium 1 minute. Add onion and cook 8 to 10 minutes or until tender and golden, stirring occasionally. Add cabbage, ginger, cumin, garlic and salt, and cook 11 to 14 minutes or until cabbage is tender-crisp, stirring occasionally. Calories Servings: 4 Prep Time: 15 Min. Cook Time: 15 Min. 1 Tbsp olive oil 2 Tbsp shallots, chopped 1 Cup couscous, uncooked Calories /2 Cup beets, fresh sliced 1/4 tsp salt 1 Cup spinach leaves Heat olive oil in a skillet over medium-high heat. Add shallots and beets. Cook for about 5 minutes. Stir in couscous and cook for another position. Add water and salt. Let simmer for 10 minutes or until couscous is tender. Remove from heat and stir in spinach. Stir gently until spinach wilts. Serve warm Broccoli Walnut Salad Caribbean Casserole Servings: 4 Prep Time: 5 Min. Cook Time: 0 Min. 2 cups steamed broccoli 1/4 cup chopped walnuts 1/4 cup chopped red onion 1 tablespoon olive oil 2 tablespoon red wine vinegar Mix all ingredients in medium mixing bowl. Refrigerate until ready to serve. Calories 95 8g 13mg 5g Servings: 10 Prep Time: 20 Min. Cook Time: 30 Min. 1 medium onion, chopped ½ cup green bell pepper, diced 1 Tbsp canola oil 1 can (14 ½ oz) stewed tomatoes, unsalted 1 can (15 ½ oz) black beans, low-sodium, drained and rinsed 1 tsp oregano, dried ½ tsp garlic powder 1 ½ cups brown rice, uncooked Sauté onions and bell pepper in canola oil until tender. Do not brown. Add tomatoes (including liquid), beans, oregano and garlic powder. Bring to a boil. Stir in rice and cover. Reduce heat to simmer for 5 minutes. Remove from heat, let stand for 5 minutes before serving. Calories

3 Confetti Appleslaw Cucumber Yogurt Dip Servings: 8 Prep Time: 15 Min. Cook Time: 0 Min. 2 Tbsp orange concentrate, defrosted 1 red apple, cored, unpeeled, and diced 4 Cups shredded cabbage Calories 60 2 small red onions, finely shredded 1 red or green sweet pepper, thinly sliced 3 Tbsp raisins 1 Tbsp calorie-reduced mayonnaise 1/2 Cup plain, low-fat yogurt 3 1/2 tsp dry mustard 1 1/8 tsp paprika 1/8 tsp freshly ground black pepper In a large bowl, stir together juice concentrate and diced apple. Add cabbage, onion, pepper, and raisins. In a small bowl, stir together mayonnaise, yogurt, mustard, paprika, and pepper. Add to vegetable mixture. Cover tightly and refrigerate until ready to Serve. Servings: 6 Prep Time: 15 Min. Cook Time: 0 Min. 2 Cups plain low-fat yogurt 2 Large cucumbers, peeled, seeded, and grated 1/2 Cup nonfat sour cream Calories Tbsp lemon juice 1 Tbsp fresh dill 1 garlic clove, chopped 5mg 1 Cup cherry tomatoes 9 1 Cup broccoli florets 1 Cup baby carrots 1 Peel, seed, and grate 1 cucumber. Slice other cucumber and set aside. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowel. Chill for 1 hour. Arrange tomatoes, cucumbers, broccoli, and carrots on a Colorful platter. Serve with cucumber dip. 1 Deep Dish Apple Rhubarb Pie Fresh Pumpkin Soup From kraftrecipes.com Servings:10 Prep Time: 10 Min. Cook Time: 60 Min. 1 prepared pie crust filling: 4 large apples, peeled, cored and sliced 1 cup chopped rhubarb, fresh or frozen 1 cup Splenda brand sweetener 1/4 cup flour 1 teaspoon apple pie spice Stir all ingredients for filling together in a medium sized mixing bowl and place in a 10 inch deep dish pie pan. Place one pie crust on top of the fruits. Cut 3 or 4 slits to allow the steam to escape. Bake at 375 degrees for about an hour. Serve warm with a slice of pie crust over top of the fruit. Refrigerate any leftovers. Serving Size: 1 slice Calories 216 6g 4mg g Servings: 8 Prep Time: 20 Min. Cook Time: 1hr. 5min. 4 Cups cubed, peeled fresh pumpkin 1 onion, chopped 1 carrot, chopped Calories 80 1 stalk celery, chopped 2 cans (10-1/2-oz. each) condensed chicken broth 3-1/2 Cups water 5mg 1/2 Cup instant white rice, uncooked Dash of ground nutmeg 49 1 Cup low-fat or fat-free milk 1 6g Bring first 6 ingredients to boil in large saucepan on mediumhigh heat; cover. Simmer on low heat 20 min. or until pumpkin is tender. Stir in rice and nutmeg. Return to boil. Remove from heat. Let stand, covered, 10 min. Add pumpkin mixture, in batches, to food processor. Use pulsing action to process until well blended. Return to saucepan; stir in milk. Cook on low heat 10 min. or until heated through, stirring occasionally. 6g

4 Grape Kebabs Servings: 4 Prep Time: 15 Min. Cook Time: 45 Min. 1 Cup purple seedless grapes 1 Cup chopped pineapple 1/4 Cup apple juice Calories kiwi fruits, peeled and cut into 1/2-inch thick slices 1/4 Cup non-fat plain yogurt 2 small bananas, cut into 1/2-inch thick slices 1 Tbsp orange juice 1/3 Cup small strawberries 1/3 Cup melon balls 2 1/3 Cup blackberries For the dip, in a small saucepan, bring the pineapple and apple juice to a boil. Reduce the heat, cover and simmer for 10 minutes, stirring occasionally. Let stand about 25 minutes or until cool. Transfer the pineapple mixture to a blender or food processor. Add the yogurt and blend or process until smooth. If desired, cover and chill in the refrigerator before serving. Place the bananas in a small bowl. Drizzle with the orange juice, then gently toss until coated. Cut the kiwi slices into quarters. For the kebabs, thread the grapes, bananas, strawberries, kiwis, melon balls and blackberries onto 4-inch bamboo skewers. Serve with the dip. 36g 25g Green Bean and Red Onion Dijon Vinaigrette From Melissa Henry Servings: 4 Prep Time: 10 Min. Cook Time: 20 Min. 1 1/2 lbs green beans Serving Size: 1 cup sliced red onion Calories 75 3 tbsp. red wine vinegar 2 tbsp. Dijon mustard 1 tbsp. olive oil 1/4 tsp. salt and pepper Cook and drain beans. Add onions to beans. In sauce pan combine all other ingredients and stir. Heat over medium heat until warm. Drizzle sauce over beans/onions. Toss to coat and serve. 82mg 16g Green Peas, Potatoes and Ham Servings: 4 Prep Time: 5 Min. Cook Time: 10 Min. 2 teaspoons olive oil 2 cups potatoes, peeled and diced Calories slice lunchmeat ham, minced 1 cup green peas, fresh or frozen, thawed Black pepper to taste Cook the potatoes in boiling salted water until almost tender, about 8 minutes. Add the peas and cook 2 minutes. Drain. Add the ham and olive oil to the vegetable mixture. Season with black pepper and serve. 3mg 52mg 2 Grilled Asparagus Servings: 4 Prep Time: 5 Min. Cook Time: 5 Min. 1 lb fresh asparagus 1 Tbsp olive oil freshly ground black pepper to taste dash balsamic vinegar Preheat your grill or oven broiler to high and lightly oil the grate or broiling pan. Trim about 2 inches off the bottoms of the asparagus. Lightly coat the spears with the oil. Grill over high heat for 2 to 3 minutes, or to desired tenderness. Sprinkle with black pepper and balsamic vinegar. Serve hot. Per serving: Calories 55 14mg

5 Honey-Dijon Chicken with Peach Salsa Melon Smoothies From allrecipes.com Servings: 4 Prep Time: 40 Min. Cook Time: ~20 Min. 4 4-oz. boneless, skinless chicken breast halves ½ Cup bottled, fat-free honey-dijon dressing 1/8 tsp salt Calories 220 1/8 tsp black pepper, freshly ground 4 peaches or nectarines, cubed ¼ Cup fresh cilantro, chopped 63mg 1 small red onion, chopped 1 Tbsp lime juice, fresh 468mg 2 Preheat broiler. Place the chicken breasts between two pieces of 3 plastic wrap and pound until 1/4 inch thick. Brush honey-dijon dressing on both sides and season with salt and pepper. Place on the rack of the broiling pan. Place 4 to 6 from the heat source and broil for about 4 minutes on each side, or until a thermometer inserted in the thickest portion registers 160 F and the juices run clear. Meanwhile, in a medium bowl, combine the peaches, cilantro, red onion, and lime juice. To serve, place the chicken on plates and spoon the salsa on top. 25g Servings: 4 Prep Time: 5 Min. Cook Time: 0 Min. 1/4 cantaloupe - peeled, seeded and cubed 1/4 honeydew melon - peeled, seeded and cubed 1 lime, juiced 2 Tbsp sugar In a blender, combine cantaloupe, honeydew, lime juice and sugar. Blend until smooth. Pour into glasses and serve. Calories g 16g Parsley Potatoes From allrecipes.com Roasted Tomatoes From Lanie Fraley Servings: 6 Prep Time: 15 Min. Cook Time: 15 Min. 1 1/2 lbs. new red potatoes 1 Tbsp vegetable oil 1 onion, chopped Calories clove garlic, crushed 1 Cup chicken broth 1 Cup chopped fresh parsley 1mg 1/2 tsp ground black pepper Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside. Heat oil in a large skillet over medium high heat. Sautéé onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil. Place the potatoes into a large pot filled with water and a pinch of salt. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender. Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley. 272mg 2 Servings: 4 Prep Time: 15 Min. Cook Time: 30 Min. 12 plum tomatoes, halved lengthwise, cored and seeds removed 4 Tbsp extra virgin olive oil Calories /2 Tbsp balsamic vinegar 2 large garlic cloves, minced 1 2 tsp sugar 1 1/2 tsp kosher salt 43 1/2 tsp freshly ground black pepper Preheat oven to 450 F. Arrange the tomatoes on a sheet pan, cut sides up in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature. 28g

6 Smoky Corn and Black Bean Pizza From eatingwell.com Servings: 6 Prep Time: 15 Min. Cook Time: 15 Min. 1 plum tomato, diced 1 Cup canned black beans, rinsed 1 Cup fresh corn kernels, (about 2 ears) Calories Tbsp cornmeal 6g 1 lb prepared whole-wheat pizza dough 1/3 Cup barbecue sauce 13mg 1 Cup shredded mozzarella, preferably smoked mozzarella 53 Preheat grill to medium. Combine tomato, beans and corn in a 48g medium bowl. Sprinkle cornmeal onto a large baking sheet. Stretch the dough into about a 12-inch circle and lay it on top of the cornmeal, coating the entire underside of the dough. Transfer the crust from the baking sheet to the grill. Close the lid and cook until the crust is puffed and lightly browned on the bottom, 4 to 5 minutes. Using a large spatula, flip the crust. Spread barbecue sauce on it and quickly sprinkle with the tomato mixture and cheese. Close the lid; grill until the cheese is melted and the bottom of the crust is browned, 4 to 5 minutes. 1 Spinach Timbales From Melissa Henry Servings: 4 Prep Time: 10 Min. Cook Time: 75 Min. 1 lb (50) spinach, stems removed and leaves well rinsed 3 large egg yolks, lightly beaten 1/2 cup whole milk 1/2 cup freshly grated parmesan cheese Calories 142 Pinch of freshly grated nutmeg Salt and pepper to taste Preheat oven to 350 F. Lightly butter four 1/2 cup ramekins. Rinse spinach and put directly into saucepan without drying over medium -high heat, cover, and cook until spinach is bright green and wilted, 1-2 minutes. Drain and rinse under running cold water. Once cool, form into a ball and squeeze out water. Finely chop spinach and place in bowl. Add egg yolks, milk, and cheese to the bowl and stir well. Season with nutmeg and salt and pepper. Divide mixture into ramekins. Place ramekins in large baking pan and pour hot tap water halfway up the sides of the ramekins. Carefully place pan in oven and bake until a knife inserted into the center of a timbale comes out clean (55-60 min.) Remove baking pan from oven and cool for 10 minutes. Serve warm or at room temperature. Serving Size: 1/2 cup 171mg 347mg 1 Strawberry Sorbet Stuffed Eggplant Servings: 6 Prep Time: 5 Min. Cook Time: 0 1 cup water 1/2 cup Splenda 2 cups strawberries 4 ounces orange juice Freeze ingredients in large plastic freezer bag, for at least overnight. Place ingredients in food processor and pulse on full speed until the mixture has the consistency of sorbet. You may have to let it thaw slightly. Serve in individual cups - it looks nice if you garnish with fresh mint or a sliced strawberry. Serving Size: 1/2 Cup Calories 31 3mg 5g Servings: 4 Prep Time: 15 Min. Cook Time: 30 Min. 1-1/2 Cups bread crumbs 2 eggplants 2 diced tomatoes Calories 270 1/2 Cup diced green bell pepper 1/2 Cup diced onion 1/3 Cup diced celery 2 Tbsp freshly minced parsley 2 Tbsp fat free parmesan cheese Vegetable cooking spray 36 Preheat oven to 350 F. Cut eggplants in half lengthwise. Scoop out and save the flesh, leaving the shells 3/8-inch-thick. If necessary, trim a small piece off of the bottom of each shell so it won t tip over. Set aside. Coat large skillet with vegetable cooking spray. Chop up reserved eggplant and add to skillet. Add tomato, bell pepper, onion, and celery. Place skillet over medium heat; cover and cook about 5 minutes, until vegetables are tender. Remove skillet from heat. Stir in bread crumbs and parsley. Spoon mixture into the hollow eggplant shells. Arrange stuffed shells in a shallow baking dish coated with vegetable spray. Sprinkle parmesan on top of each shell. Bake for 25 minutes until golden brown

7 Watermelon Blueberry Banana Split Zucchini with Walnuts Servings: 4 Prep Time: 15 Min. Cook Time: 0 Min. 2 Large bananas 8 watermelon scoops a watermelon ball created with Calories 160 an ice cream scoop 2 Cups fresh blueberries 1/2 Cup low-fat vanilla yogurt 1/4 Cup low-fat granola Peel bananas and cut in half crosswise, then cut each piece In half lengthwise. For each serving, lay 2 banana pieces against the sides of a shallow dish. Place a watermelon scoop at each end of the dish. Fill the center space with blueberries. Stir yogurt until smooth, spoon over watermelon scoops. Sprinkle with granola. 4 38g 2 Servings: 4 Prep Time: 10 Min. Cook Time: ~8 Min. 4 medium zucchini, washed and stems removed 1/2 Tbsp olive oil 2 tsp coarsely chopped walnuts Calories 59 1tsp dried thyme leaves, crushed, or 2 tsp fresh thyme leaves 1 lemon, grated peel and juice Black pepper to taste 1/2 tsp salt Cut zucchini in quarters lengthwise and then into ¾-inch chunks. Heat oil(s) in a 10-inch skillet over medium-high heat. Add zucchini and sauté, stirring constantly and gently. When zucchini is almost tender, add walnut pieces and thyme, and continue to cook for about 45 to 60 seconds. Zucchini should still be bright green in color. Season with lemon juice, grated lemon peel, pepper, and salt. Serve hot. 311mg 8g