LOCALadk Magazine

58 Summer 2018 LOCALadk Magazine LOCALadk Has this ever happened to you? You make it to an Adirondack farmers market on a weekend morning and immediately your senses are over whelmed with the sight and smell of the fresh local produce. For years our dedicated local farmers have been growing both their businesses our appetites for fresh, local, sustainably-grown produce. That is no small feat given the short, unpredictable Adirondack growing season. So you fill your baskets or bags to the brim with incredible produce. And then that night you make a glorious market meal. But fast for ward three days and you have all this extra produce that needs to get used up - quickly!! Well, here are two recipes that can assist in sustaining our local produce binges. Gazpacho By Tammy Lowey Photos by Jessica Chevalier Blending and freezing are two ways to use up or preser ve produce longer. The gazpacho recipe calls for blending. When blending vegetables, cut out any small soft spots, and the rest of the vegetable can be used. Adding vinegar to the recipe increas- es the longevity of your produce-rich soup. For our drink we use the freezing technique. Fresh, local blue- berries have an extremely short window of availability in the Adirondacks. When gorgeous flats of blueberries arrive at Green Goddess we eat as many as we can and freeze the rest. Make sure to freeze berries on a flat tray overnight. Then they can be transferred to a freezer bag. This ensures that the berries don't all stick together, making them difficult to use later. Frozen fruits and vegetables make for wonderful fall and winter recipes. Health Benefits of this meal: Tomatoes and Blueberries: high in antioxidants Cucumbers: good for cleansing the body Garlic: great anti-bacterial Kombucha: high in B-vitamins and probiotics

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