Stop by the HarbinSTRONG Farm Stands at the Main Clinic
today between 11 a.m. and 1 p.m.

Available produce includes tomatoes, squash and zucchini, potatoes, lettuces, shallots, garlic, onions, cucumbers, herbs and corn.

Stock up and try these wonderful recipes from Seasonal Eats – a collection of recipes from the Georgia Academy of Nutrition and Dietetics

Corn Tomato Salad

2 cup yellow corn cooked and drained

¾ c. diced fresh tomato

1 T olive oil

Juice from 1 lime

1 T cilantro, chopped

¼ tsp. salt (or less to taste)

Freshly ground pepper to taste

Mix all ingredients in large bowl and serve.  It’s that simple!

Calories 100, Fat 4.5g, Saturated Fat 0.5g, Carbohydrate 16g, Fiber 2g, Protein 3g, Sodium 160mg

Tomato-Potato Bake

1 large potato (skin on)

2 medium zucchini

3 medium vine-ripe tomatoes

3 tsp. extra virgin olive oil; divided

¼ tsp. salt, divided

¼ tsp. pepper, divided

2 large cloves garlic, minced

½ c. chopped parsley; divided

Zest of 1 lemon

¼ c. shredded Parmesan cheese

Preheat oven to 375.  Spray bottom of a 9×13 inch baking pan with non-stick cooking spray. Thoroughly scrub potatoes.  Cut the potatoes, zucchini and tomatoe into very thin slices crosswise.  Line the bottom of the baking pan with the thinly slice potatoes, overlapping the slices by half.  Drizzle with 1 tsp of olive oil and sprinkle with half the salt and pepper.  Cover the potatoes with zucchini slices.  Drizzle with another tsp of olive oil and spring with remaining salt and pepper, garlic, ¼ cup of chopped parsley and lemon zest.  Next cover zucchini slices with tomatoes, drizzle with final tsp of olive oil, remaining parsley, and parmesan cheese.  Bake for 30-40 minutes or until the potatoes are tender when pierced with the tip of a sharp knife.

Calories 70; Fat 2.5g, Saturated Fat 0.5g, Carbohydrates 9g, Fiber 2g, Protein 2g, Sodium 110 mg.