Eating seasonally can be an adventure, especially when that adventure involves fresh, local fruit. That's right, cherries are here. But that's not all that's new at the market. Opportunities to involve the kids in learning about a healthy lifestyle abound. Bring them along and learn about everything from cooking to an active lifestyle.
Events at the markets:
YMCA Farmers Market: A dozen local non-profits, including Fifth Third's E-Bus, will be at the market on Thursday, July 11. In addition to a raffle, there will be giveaways and opportunities to learn about services available to struggling families in the community.
The Downtown Market: During "Chefs at the Market" July 13, "Let the Kids Join In" with Chef Chet, of San Chez Bistro, and let the kids learn how to cut, peel and be involved in the kitchen. Develop creativity and independence on July 9 with "Run, Play, Learn," during "Kids at the Market" from 10 a.m.-noon.
The Ada Farmers Market: This week, "Music at the Market" will feature Bradley Fisher from 1 p.m.-2 p.m., Carol Johnson 2 p.m.-3 p.m., and Shannon Hughes from 3 p.m.- 4p.m. Bring the kids to "Kids at the Market" and enjoy "Veggie Puppets and Sing Through the Market," with Shannon Huges at 2:30 p.m.
Fulton Street Farmers Market: July 10 at 6 p.m. in the market building, August Treu will be hosting "Cheese Making 101." Learn how to make basic cheeses, both hard and soft. Information on recipes, resources and other dairy products will also be available. The class is free, and no supplies are required to attend.
Grand Valley State University Farmers Market: July 10 is kids day at the market, with face painting and pictures with Louie the Laker, from 10 a.m.- 1:30 p.m.
Produce at the markets:
It's berry season! Cherries are in, and July raspberries are just beginning. Keep an eye our for broccoli, cabbage and sugar snap peas. Daydreaming about tomatoes? It's never too early to start planning spaghetti sauce, roasted tomatoes and of course, BLTs. Still like salad for lunch (or dinner, or breakfast, or snack, or...)? Greens are still growing. Think about trying something new, like bok choy, or dinosaur kale. And remember: don't be afraid to ask how to prepare something. Chances are, if they grew it, they know how to cook with it, too.
The Rapidian, a program of the 501(c)3 nonprofit Community Media Center, relies on the community’s support to help cover the cost of training reporters and publishing content.
We need your help.
If each of our readers and content creators who values this community platform help support its creation and maintenance, The Rapidian can continue to educate and facilitate a conversation around issues for years to come.
Please support The Rapidian and make a contribution today.
