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Kennedy Plaza Farmer's Market 
WEDNESDAYS
10:00 am - 4:00 pm
SATURDAY MAY 4, 2013 
9:00 am - 2:00 pm
 

Markets & Times of Operation

 

 

Long Beach at Kennedy Plaza:

Wednesday & Saturday

1 West Chester St.,

 Long Beach NY

May 2013 through November 2013

Wednesdays Hours: 10:00 A.M- 4:00 P.M.

Saturday Hours: 9 AM - 2 PM

 

 

 ...

 

Kings Park:

Sunday

Municipal Lot. 25A and Main St.

Across from the Fire Dept.

May - November 2013

Hours 9 am -2 pm

 

 ...
 
Elmont:
Saturdays

Belmont Park

Hours 11:00 am -4:00 pm

May  11- July 

Saturday and Sundays September - October  2013

 

 

 

 

 

 

Ellen Martin

Licensed Acupuncturist

2881 Davison Street

Oceanside , NY

www.ellensan.com

646 -942-8164

 

 

 

  
Corn

  Corn is in this week!

 


July 10, 2013
 
Hello Farmy Friends,
 

The weather this past week has been hot, hot, and more hot.  And with the high humidity in the air, sweat seems to form instantly on your skin when you walk outside.  Sweat is our body's efficient way of cooling itself off, but it results in a substantial loss of water from our bodies.  Since the adult human body is made up of about 60% water, staying hydrated is essential.  On average, an adequate intake is 3 liters (about 13 cups) for men and 2.2 liters (about 9 cups) for women.  And in this heat, being outside for long periods of time or doing any strenuous exercise calls for even more water.

That said, in extreme heat and humidity such as we have been having, sometimes water just isn't enough.  When we lose a lot of water through sweating, we are also losing electrolytes, which are minerals in our blood that help keep our fluid levels balanced.  Losing too much water and electrolytes can lead to dehydration. We are all familiar with the many drinks on the market for hydration and electrolyte replacement, but did you know eating lots of fresh fruits and vegetables is one of the best ways to hydrate and replace electrolytes too?  Not to say that eating fruits and vegetables can or should replace drinking water, but they can be a great additional way to stay hydrated all summer long, without sugary drinks. One study reports that the natural sugars, mineral salts, amino acids, and vitamins in fruits and vegetables help keep people hydrated even better than sports drinks.  Here are just a few of the most hydrating fruits and vegetables, so stock up at the market and beat the heat!

  • Watermelon-made up of 92% water and the other 8% sugar, plus rehydrating minerals calcium, magnesium, potassium, and sodium.
  • Cucumber-made up of 96% water, plus calcium, magnesium, and potassium.
  • Celery-96% water, all of the above listed minerals, plus phosphorus, iron and zinc.
  • Lettuce-96% water plus potassium, folate, and antioxidants.
  • Zucchini-95% water plus folate, potassium, vitamins A and C.

 

Grilled Corn Salsa

By Michael Chiarello, from www.foodnetwork.com

Makes approximately 12 servings

 

Ingredients

10 large ears corn, husked*

1/3 cup extra-virgin olive oil, plus more for brushing*

Salt and freshly ground pepper

8 vine-ripened tomatoes, about 1 pound total*

1 cup diced red onion, 1/4-inch dice*

4 tablespoons red wine vinegar, or more to taste

1/2 cup julienne fresh basil leaves*

 

Directions

Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.

 

Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.

 

Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.

 

Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.

 

Serve with tortilla chips or as a topping for tacos.

 

*Available NOW at the market

 

Nutrition Facts (for 12 servings, not including salt added to taste or extra oil for brushing): Calories 134; Total Fat 7g; Saturated Fat 1g; Cholesterol 0mg; Sodium 15mg; Total Carbohydrate 18g; Dietary Fiber 3g; Sugars 5g; Protein 3g

 

Article written by Dana M. Youkilis, MS, RD.  Dana is a nutritionist, registered dietitian, mom, and resident of Long Beach.  She will be cooking at the market every Wednesday from 11-1 PM.  Dana loves working with families and is available for private nutrition counseling, group presentations, farmers market tours, and cooking classes.  Come say hi at the market or contact her at dyoukilis4@gmail.com. Also be sure to check out her blog at www.brilliantbites.wordpress.com .

 

 

Lots more to come folks so please stay tuned!!!

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Thank you for your support !
...
Now, grab your hat, your cash, credit, debit or EBT card and some reusable bags, and head on down to the market !
See you at the market!
...
Thank you, 
Bernadette