Bring It Home creates the opportunity for community members to “bring home” knowledge of healthy living, including the selection and preparation of nutritious foods and physical activity.

Bring your family and friends!

•Learn how to prepare a healthy recipe from the owners of FraLi Gourmet which is based here in Savannah!

•Participate in field day games like sack race and jump rope relay race!

•Have fun while learning about local farmers and foods!

•Get free Health Screenings from South University’s Physician Assistant program!

Come early! The first 20 folks who finish the scavenger hunt will win $5 tokens to shop at the market.

Sponsored by Healthy Savannah
Coordinated by bluknowledge LLC
Participating partners: Forsyth Farmers Market, FraLi Gourmet, South University, Coastal Health District, CVS Pharmacy, Mixed Greens

FFM RELOCATED
Saturday, 9a-1p

Because SCAD’s Sidewalk Art Festival is this weekend, the farmers’ market vendors will be relocated to the parking lot across Park Ave. Most vendors will still be attending, though, so be patient when trying to locate your favorite farmer. Some vendors will return on Sunday as well.

PLAY STREETS
Sunday, 2-5p

As part of the national Play Streets initiative, nearly a mile of Lincoln Street will be blocked off from Gaston to Henry, and the street filled with activities that encourage folks to move their bodies. Come by, shop the mini farmers’ market, maybe get in on the hopscotch or the cycling events, and try a sample of the coleslaw recipe below, which I’ll be preparing throughout the event, all from Forsyth Farmers’ Market ingredients.

WHAT’S IN PEAK SEASON

COMING IN
peas (sugar snap, snow, english, etc.), radishes, fava beans, leeks, garlic, broccoli rabe

STILL GOING STRONG
kale, collards, carrots, turnips, arugula, leafy greens, chard, strawberries

GOING OUT
sweet potatoes, brussels sprouts

RECIPE: KRISTIN’S SLAW

image courtesy http://www.pincookie.com/

I remember coleslaw as an unappetizing pile of wet mayonnaise-drenched cabbage. I reckon I’ve always tended away from dishes in which most qualities of the main ingredient is masked by some manufactured medium.

I also tend not to each a lot of raw veggies, only because they don’t agree with my vata constitution.

But the way Kristin makes slaw is irresistibly fresh, clean, tangy, and most importantly, easy. Use this list to buy ingredients on Saturday or Sunday, and/or come by on Sunday for your sampling:

INGREDIENTS

• 1/2 head cabbage (green and/or red)
• 2-3 carrots
• 3-4 turnips
• 1-2 vidalia salad onions
• 3 c. mixed spring greens
• 1 c. snow peas
• 1 c. pecans
• 1″ fresh ginger
• fresh herbs (cilantro, basil, mint)
• fresh lime
• olive oil, salt, pepper

Combine all ingredients in a large non-reactive (e.g. glass or ceramic) bowl:

• Shred the cabbage, carrots, and turnips.
• Thinly slice onions, greens, peas and herbs.
• Chop pecans
• Grate ginger.
• Juice 1/2-1 lime.
• Drizzle 1-2 T. olive oil.
• Taste and season with salt and pepper.

Serve immediately, or refrigerate and allow flavors to blend.

THANKS!

Enjoy the activity this weekend, and I’ll see you soon.

–Shub

callmeshub at gmail, twitter, etc.