SpokaneMama and Yoke’s Fresh Market have partnered to bring you some family friendly food advice each month.  Find out which fruits and vegetables are in season, learn food tips and tricks, and enjoy a delicious recipe sure to please your hungry family.

Yokes Market knows that children enjoy veggies and fruits.  Each month we highlight those that are currently in season.

For September…
Veggies in season include:  Acorn and Butternut Squash and Swiss Chard
Fruits in season include:  Pineapple, Pomegranate, and Honeydew Melon

Tasty tips:

• Choose squash that is heavy for its size
• Squash is high in fiber, potassium, and magnesium
• Squash is an excellent source of vitamins A and C
• Choose pineapples with dark green leaves, heavy for their size, and avoid brown spots

Here’s a tasty recipe for those ripening Acorn Squash.  Yum!

Recipe: Acorn Squash Bake
Prep time: 15 minutes   Cook time: 60-65 minutes

Ingredients:
1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar

Prep:

• Preheat oven to 350 degrees F
• Turn acorn squash upside down onto a cookie sheet.  Bake until begins to soften, approximately 30-45 minutes.
• Remove squash from the oven and turn onto a plate so that the flesh is facing upwards.
• Place butter and brown sugar into the squash and place remaining squash over the other half.
• Place squash in a baking dish so the squash won’t slide around too much while baking.
• Bake 30 more minutes.

These are very hot when they come out.  Cutting each half into quarters will help it cool quicker when serving to children.

SpokaneMama and Yoke’s Fresh Market have partnered to bring you some family friendly food advice each month. Find out which fruits and vegetables are in season, learn food tips and tricks, and enjoy a delicious recipe sure to please your hungry family.

Yokes Market knows that children enjoy veggies and fruits. Each month we highlight those that are currently in season.

For August…
Veggies in season include: Cucumbers, Green Beans and Radishes.
Fruits in season include: Blueberries, Cherries, and Huckleberries

Tasty tips:

• Choose cherries that are brightly colored with stems attached.
• Cherries are a good source of potassium and vitamin C.
• Store cherries for up to 10 days refrigerated.
• Choose green beans that are brightly colored and snap when bent.
• Beans are excellent steamed, with a little seasoning salt.
• Add to cooked potatoes to complete a meal.
• Refrigerate beans and use within 7 days of purchase.

Here’s the perfect summer dessert served hot with some vanilla ice cream. Yum!

Recipe: Huckleberry Cobbler
Prep time: 20 minutes Cook time: 45-50 minutes

Ingredients:
¼ cup butter
½ cup white sugar
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup milk
2 ½ cups huckleberries
¾ cup white sugar
½ cup boiling water
1TBSP butter

Prep:

• Preheat oven to 375. Grease the bottom of a 9 inch square pan.
• In a large bowl, cream ¼ cup butter and ½ cup sugar.
• In a separate small bowl, combine flour, baking powder and salt.
• Stir into butter mixture. Next, stir milk. This mixture will be thick and lumpy.
• Spread batter into the prepared pan.
• In a large bowl, combine berries, ¾ cup sugar and ½ cup boiling water.
• Pour over the batter in the pan. Dot the top with the remaining 1 TBSP of butter.
• Bake for 45-50 minutes.

Enjoy cobbler alone or with a scoop of vanilla ice cream a la mode.

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SpokaneMama and Yoke’s Fresh Market have partnered to bring you some family friendly food advice each month. Find out which fruits and vegetables are in season, learn food tips and tricks, and enjoy a delicious recipe sure to please your hungry family.

Yokes Market knows that children enjoy veggies and fruits. Each month we will highlight those that are currently in season.

For July…
Veggies in season include: Walla Walla sweet onions and Washington asparagus
Fruits in season include: California melons, Bing and Rainier cherries, and Washington peaches.

Tasty tips:

• Select firm red cherries with the stems still attached.
• Store cherries in the refrigerator for up to 10 days.

Do you have lots of cut watermelon left in a bowl? Make this refreshing treat for the kids on a hot July afternoon (you might want one too!).

Recipe: Watermelon Slushies
Prep time: 10 minutes Cook time: No Cooking!

• 6 ice cubes
• 2 cups cubed, seeded watermelon
• 1 teaspoon honey

Place the ice cubes into a blender. Cover, and pulse until crushed. Add the watermelon and blend for about 1 minute, until slushy. Add the honey, and blend for about 10 minutes.

Bonus Tip: Using local honey can help relieve symptoms for those suffering from allergies!

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SpokaneMama and Yoke’s Fresh Markethave partnered to bring you some family friendly food advice each month. Find out which fruits and vegetables are in season, learn food tips and tricks, and enjoy a delicious recipe sure to please your hungry family.

Yokes Market knows that children enjoy veggies and fruits. Each month we highlight those that are currently in season.

For June…
Veggies in season include: Green beans and tomatoes
Fruits in season include: Raspberries, blueberries, California peaches, nectarines and plums

Tasty tips:
•

• Choose beans that are bright green and snap when bent.
  •
• Refrigerate and use within a week of purchase
  •
• Choose nectarines and plums that are firm with a smooth skin

Never tried grilling fruit before? Here is a tasty recipe:

Recipe: Grilled Summer Fruits
Prep time: 30 minutes Cook time: 5 minutes

Ingredients:

• Nonstick spray
• 3 firm but ripe nectarines, halved and pitted
• 3 firm but ripe purple/black plums, halved and pitted
• 3 firm but ripe red plums, halved and pitted
  (You can also use apricots or peaches.)

Prep:

1. 6 metal skewers or thick wooden skewers soaked in water 30 minutes.
2. 3 tablespoons sugar
3. Heat grill to medium high. Spray the grill rack with nonstick spray.
4. Place 1 piece of each fruit on each of 6 skewers so that the cut sides line up and lay flat.
5. Sprinkle the sugar over the cut sides of the fruit.
6. Let stand until the sugar dissolves, about 10 minutes.

Grill:
Place the fruit skewers on the grill cut side down. Grill the fruit until it is heated through and caramelized, about 5 minutes.

Enjoy solo or serve with ice cream or crème fraiche.

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SpokaneMama and Yoke’s Fresh Market have partnered to bring you some family friendly food advice each month. Find out which fruits and vegetables are in season, learn food tips and tricks, and enjoy a delicious recipe sure to please your hungry family.

Yokes Market knows that children enjoy veggies and fruits. Each month we will highlight those that are currently in season.

For May…
Veggies in season include: California corn, local asparagus, and artichokes
Fruits in season include: California strawberries, grapes, and cantaloupes

Tasty tips:

• Choose corn with fresh silks and green husks. Be sure the kernels are in tight rows.
• Refrigerate corn and use within 1-2 days of purchase
• When selecting cantaloupes, choose fragrant, symmetrical ones with no visible bruises.
• The stem should give to gentle pressure.
• Wash skin with soap under running water and let air dry before cutting.
• Store uncut fruit un-refrigerated for up to a week.
• Store cut fruit for up to 5 days refrigerated.

Here’s a fun way to prepare corn now that the weather is getting warmer.

Recipe: Grilled Corn on the Cob
Prep time: 20 minutes Cook time: 20 minutes

12 ears of corn with silks removed but husks left on, and soaked in cold water for 20 minutes
1/2 pound unsalted butter, slightly softened
1/2 cup chopped fresh dill
Salt and pepper

Heat grill to high. Remove corn from water and place on the grill. Close cover and grill about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.

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SpokaneMama and Yoke’s Fresh Market have partnered to bring you some family friendly food advice each month. Find out what fruits and vegetables are in season, get food tips, and find a delicious recipe sure to please your hungry family.

Yokes Market knows that children enjoy veggies and fruits. Each month we will highlight those that are currently in season.

For April…

Veggies in season include: Green beans, Swiss chard, and spinach
Fruits in season include: mangos, rhubarb, and strawberries

Tasty tips:

• Choose mangos that are slightly firm and have a sweet aroma.
• Avoid sap on skin.
• Store at room temperature 1-2 days.
• Refrigerate peeled, cut mangos.

Did you know that mangos are the most widely consumed fruit in the world?

Recipe: Rhubarb and Strawberry Crisp
Prep time: 20 minutes
Cook time: 45 minutes
Makes 6 servings.

Preheat oven: 375 F.

• 4 cups diced rhubarb
• 4 cups fresh strawberries, hulled, and halved, if large
• 1 cup granulated sugar
• 2 teaspoons orange zest
• 2 tablespoons cornstarch
• ¼ cup orange liqueur (Grand Marnier or Cointreau)
• 10 tablespoons cold unsalted butter, cut into ½ inch pieces
• 1¼ cups all-purpose flour
• ¼ cup light brown sugar
• Pinch salt

1. In a large bowl, combine the rhubarb, strawberries, ¾ cup of the granulated sugar, orange zest, cornstarch and orange liqueur, and toss to thoroughly combine. Grease a 9 x 13 inch casserole or baking dish with 1 tablespoon of the butter and transfer the fruit mixture to the prepared casserole.
2. In a mixing bowl, combine the remaining 9 tablespoons of butter, flour, remaining ¼ cup of granulated sugar, the brown sugar and salt and cut together until the mixture resembles coarse crumbs. Sprinkle evenly over the fruit and bake until the topping is golden brown and crispy and fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 minutes.
3. Cool briefly and serve warm with vanilla ice cream.

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SpokaneMama and Yoke’s Fresh Market have partnered to bring you some family friendly food advice each month. Find out what fruits and vegetables are in season, get food tips, and find a delicious recipe sure to please your hungry family.

Yokes Market knows that children enjoy veggies and fruits. Each month we will highlight those that are currently in season.

For March…
Veggies in season include: Pea pods, artichokes and Vidalia onions
Fruits in season include: Limes and apricots

Tasty tips:

• Choose artichokes that have plump heads with tightly closed leave, heavy for size.
• Pull back an artichoke leaf to check heart for black blemishes.
• To get the most juice out of limes, before cutting, place in the microwave for 20-30 seconds, then squeeze away.

Steamed artichokes are a kid favorite because they are fun to eat.

Recipe: Steamed Artichokes
Prep time: 15 minutes Cook time: 40 minutes Makes 2-4 side dishes.

• 1 quart chicken broth or water
• Salt and pepper to taste
• 2 whole artichokes
• Butter and lemon juice

Season the liquid with salt and pepper bring to a simmer. In the meantime prepare the artichokes. Wash artichokes under cold water. Using a heavy stainless steel knife,cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke, if there are thorny tips of the petals trim with kitchen shears. Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.

To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. (You don’t eat the leaf). Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold.

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SpokaneMama and Yoke’s Fresh Market have partnered to bring you some family friendly food advice each month. Find out what fruits and vegetables are in season, get food tips, and find a delicious recipe sure to please your hungry family.

Yokes Market knows that children enjoy veggies and fruits. Each month we will highlight those that are currently in season.

For February…
Veggies in season include: Bok Choy and kale
Fruits in season include: Pears, oranges and apples

Tasty tips:

• Choose oranges that have a thinner skin and are heavy and bright orange.
• Peeling oranges can be a task for kids, so pack sliced oranges with the skin—kids can make those funny orange smiles while they get their vitamin C too!
• Bok Choy is great stir fried with other vegetables and your choice of meat.
• Kale is a tasty green that is nutritious too.
• Look for kale that is deep green and free of blemishes.

Two tasty recipes that you can easily pull together at the end of a busy day.

Recipe: Seriously Good Stir Fry Kale
Prep time: 10 minutes Cook time: 12 minutes Makes 4 side dishes.

• 1 tablespoon olive oil
• 2 cups thinly sliced onions
• 1 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons minced garlic
• 8 cups (firmly packed) torn and stemmed kale pieces
• 2 cans Chicken or Vegetable Stock
• Splash of cider vinegar

Heat the oil in a large skillet over high heat. Add the onions, salt, and pepper. Stir fry for 2 minutes. Add the garlic, kale, and stock and cook for 8 to 10 minutes. Stir occasionally. Add a splash of cider vinegar in the last minute of cooking. Remove from the heat. Serve immediately. Salt and pepper to taste.

This is a great side dish to a serving of pork, chicken or steak.

Recipe: Mom’s Minestrone, for real it is…
Prep time: 15 minutes Cook time: 1 hour Makes 8-10 servings.
Freeze what you don’t eat for hearty leftovers.

• 1 pound Hot bulk sausage
• 1 pound Mild bulk sausage
• 1 cup diced celery
• 2 cloves minced garlic
• 1 cup diced onions
• 1 box beef broth
• 1 can veggie stock
• 1 can diced tomatoes in juice
• 1 can white beans in juice
• 1 can red beans in juice
• 1 can chili beans in juice
• 1 can kidney beans drained
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon Italian seasoning
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 bag fresh spinach
• 6 oz shelled noodles

Brown the sausage, then add the celery, garlic, onions. Brown, drain and pat. Add 1 box of beef broth and 1 can veggie stock. Add the rest of the ingredients and cook for a minimum of 1 hour. Just before serving add spinach and cooked and drained shell noodles.

Top with shredded parmesan. Add toasted bread for a complete meal.

SpokaneMama and Yoke’s Fresh Market have partnered to bring you some family friendly food advice each month. Find out what fruits and vegetables are in season, get food tips, and find a delicious recipe sure to please your hungry family.

Yokes Market knows that children enjoy veggies and fruits. Each month we will highlight those that are currently in season.

For January…
Veggies in season include: Winter squash and leeks
Fruits in season include: Persimmons, coconuts and oranges

Here are some tips for picking and keeping the best oranges: When choosing oranges, look for firm to semi-soft skin with deep orange color and a fruit that feels heavy for its size. Avoid soft spots and dull or brown color. You can keep them in the refrigerator for up to 2 weeks.

Slow Cooked Pork Burritos
Crockpot cooking is fragrant, hearty and just plain easy. It’s the perfect thing to come home to after a day of playing in the snow! Try this pork recipe on friends and family and you will be happy you did.

Recipe: Slow Cooked Pork Burritos

• 4 pound pork roast
• 2 (16 oz) cans Mexican style tomatoes
• 1 cup water
• 1 TBSP cumin
• Salt and pepper to taste

• Tortillas
• Shredded cheese (jack, cheddar, or both!)
• Tomatoes diced
• Sour cream
• Verde sauce or salsa

Place pork in crock pot or slow cooker. Pour water and tomatoes including juice over the top. Sprinkle cumin and salt and pepper on top. Cook on high for 4 hours or low for 8 hours.

Shred pork with 2 forks. Fill tortillas with pork and top with your choice of fillings.

Serves 4
Prep time approximately 5 minutes

SpokaneMama and Yoke’s Fresh Market have partnered to bring you some family friendly food advice each month. Find out what fruits and vegetables are in season, get food tips, and find a delicious recipe sure to please your hungry family.

Yokes Market knows that children enjoy veggies and fruits. Each month we will highlight those that are currently in season.

For December…
Veggies in season include: sweet potatoes, turnips, & Brussels sprouts
Fruits in season include: grapefruit, tangerines, & dates

Here are some tips for picking and keeping the Brussels sprouts: To select Brussels sprouts, choose firm, compact, bright green heads. Refrigerate them in a plastic bag up to one week.

White Bean and Chicken Chili
Pictures with Santa, shopping for the perfect gift and the snow is starting to pile up. Since your time is always short, how about a delicious hot chili that is quick to make and nutritious too!

Recipe: White Bean and Chicken Chili

2 cups chopped onion
2 cloves chopped garlic
1 tablespoon olive oil
2 cans (15 oz. ea) white beans, drained
1 can (14.5 oz ea) chicken broth
2 cans (4 oz ea) chopped green chilies
1 tablespoon Italian Seasoning
1 tablespoon cumin
4 boneless skinless chicken breasts, cooked, cubed and kept warm
Shredded cheese (jack or cheddar)
Fresh cilantro chopped

Sauté onion and garlic until onions are tender and garlic is fragrant. Stir in beans, chicken broth green chilies, and seasonings. Bring to a boil; reduce heat and simmer 12 minutes. Stir in chicken. Top with shredded and cilantro.

Serves 6-8
Prep time approximately 10 minutes