How to Make Fruit Infused Waters
Add desired fresh sliced (and peeled) fruits to 1/2 gallon or a whole gallon of water. For best flavor, leave at least 4 hours or overnight in the refrigerator to let the flavors of the fruit infuse into the water. Some of the recipes below are written for a half gallon jar, others for a gallon jar.
You can double or halve any of them to make more or less. Also, these recipes are just suggestions and fruit waters are based on your taste preferences so experiment and enjoy!
If you drink the water within the first day, you can add more filtered water and re-infuse to get a second use out of the fruits and herbs
Full recipe and more flavor combos at:
Some fun combos from Wellness Mama:
Thinly slice one cucumber. Add the sliced cucumbers to a 1/2 gallon glass jar, add 8 fresh mint leaves, muddled, and fill with filtered water. Stir gently and place in refrigerator for at least 4 hours or overnight.
Slice two oranges into thin slices (leave the rind on for better flavor). Add sliced oranges and 1 cup of blueberries to a gallon size glass jar. Add filtered water to fill the jar and stir gently. Refrigerate for at least 4 hours and store in refrigerator.
Peel and thinly slice about 1/4 of a pineapple. The more thinly sliced the pineapple, the more flavor it will infuse. Add to a 1/2 gallon size glass jar with 10-12 leaves of fresh mint, muddled. Add filtered water to fill and stir until well mixed. Store in refrigerator.
Add about 2 cups of finely chopped fresh watermelon (without rind) to a gallon size glass jar. Add 15 leaves of muddled basil and filtered water to fill. Store in fridge and allow at least 4 hours to infuse.
It's extra important to stay hydrated during these hot summer months. Turn boring water into a refreshing summer cooler with the addition of fresh fruits, vegetables, and herbs from the market. Infused waters are a healthy, hydrating alternative to sugary soft drinks and juices and kid approved. Grab an extra cucumber, a sprig of mint, and bunch of basil and start infusing!
I often think of salads as a big beds of lettuce with a few raw veggies and a dressing on the side. Though I love a good lettuce salad, come summer time I want a salad that incorporates the abundant summer produce available at the market. Salads, broadly defined, are anything that involve a mix of vegetables (raw or cooked), fruit, grains, eggs, or meats, and a dressing. My favorite summer salads feature diced sturdy vegetables like cucumber or zucchini, a cooked grain like rice or quinoa, and a herby vinaigrette dressing. Throw in some toasted nuts and salty cheese and you're set! Hearty summer salads hold up in a picnic basket, keep well in the fridge for quick lunches, and are filling enough to eat as a main course.
The Kitchn put together a list of 20 must try summer salads on their blog. Get inspired!
It's easy to get busy and forget to make it to the Wednesday market. We understand, it's hump day, you've got work, kids, and other responsibilities and sometimes need an extra reminder. If you find yourself in this camp, we've got you covered with our FarmFan text message reminders. Every Wednesday at 2pm you'll get a text message with a update about the market, reminding you to head downtown to enjoy the market.
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We also email out newsletters every week with information about our vendors, upcoming events, and recipes and fun facts about in season produce. It's a great way to know what's going to be available before you head to market, get inspired to try something new, or as a reminder to get downtown on market day. Subscribe to our newsletter mailing list by filling out the contact form on this page! ------>
Onions go into most every savory dish cooked in my kitchen. They are the first in the pan and add body, flavor, and nutrition to veggie stir fries, soups, and curries. Onions are also very nutritious, and we're not talking just about vitamins and minerals here. Onions have unique properties that supercharge your gut flora helping to make digesting foods easier and have even been shown to lower cholesterol, balance blood sugar, and improve acne! Who knew!
Onion harvest is underway and they are finding their way to tables all over the market. Try a sweet vidalia from Homer Grown, a spicy red torpedo from SIU Sustainable farm, or some shallots from Shade Tree Farm. Grab an extra bunch and try your hand at caramelized onions. Caramelizing onions is a slow process, but worth the wait! They make a sweet, satisfying topping for burgers or pizzas, or an flavor booster for soups, sauces, or stir fries. The caramelized onions will keep well in the fridge for a week or freezer for up to 3 months. If you're feeling adventurous, try this caramelized onion tomato jam, it sounds like a real treat!