Nutrition Matters: April 2022
go.ncsu.edu/readext?857769
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲Green Spring: What better way to celebrate than stepping into the spring season with some of our favorite green fruits and vegetables. If we are LUCKY, they will all be low cost and in season at the Farmer’s Market. What green items should you expect this spring and summer?
Spring (March 20-June 21) Asparagus: March & April, Bok Choy: May-Mid June Broccoli: April & May, Collards: Year Round, Green Peas: May, Kale: May & June, Lettuce: Mid-April-Mid May, Mustard Greens: April-June, Romaine: Mid-April-Mid May, Spinach: January-May
Summer (June 22-September 22) Cucumbers: June-July, Green Onion: July-Sept, Okra: July & August, Zucchini: Mid-June-September
Preserve your summer finds by freezing, roasting, sharing, or juicing green vegetables are great ideas to ensure your produce does not go to waste. If you’re running short on time, microwave vegetables is also an option.
To Microwave Vegetables: Pre & Cook Time: 10 minutes Servings: 3
Kitchen Items: Cutting board, sharp knife, microwave safe ceramic or glass bowl and wax paper
Ingredients: Choose 3 cups of your choice of vegetable: Broccoli & cauliflower, asparagus, leafy greens or fresh peas and beans
Directions: Wash and trim fresh vegetables. Cut veggies in small even pieces. Add to a microwave safe bowl. Frozen veggies can be placed directly into bowl. *Only ceramic or glass* Add 2 tbsp. of water. No water is needed if you are steaming leafy greens that have just been washed. Cover with wax paper with one corner folded up to allow steam to escape. Cook for 3-5 minutes on HIGH. Check to see if veggies are done. *Time varies depending on the strength of the microwave. Remove vegetables from microwave. Let sit to finish steaming. Be sue to check with your local Farmers’ Market to see if SNAP benefits are accepted. For additional foods, health and nutrition information contact Shelina Bonner, Family and Consumer Sciences Agent, North Carolina Cooperative Extension Greene County Center at (252) 747-5831.