Michie Market Fun!

Yesterday was a really fun day! Shania, Ian, and I prepared free food samples for the Michie Market from 5:00-6:30 in Charlottesville. The market is a place where refugees can sell produce that they grow. It is a partnership with the IRC and is a really cool program! Once a month, Ian and VCE takes food samples for people to try, showcasing the vegetables that are in season that the growers will have for sale.
Our featured veggies this week were swiss chard and collards. We prepared these two leafy greens in two ways. We steamed some of each green and then served it warm with a little bit of vinegar (optional). We also served Green Fresh Spring Rolls. (Recipe Below) Everyone liked the fresh veggies and it was really fun to help promote healthy eating and easy recipes that can be repeated at home. And everyone can add their own twists! We thought about adding radishes, mushrooms, or even using cabbage leaves for this recipe! We especially had fun with the people who made their own spring rolls and showed off their skills! We will be back at the market Thursday July 21st! Come out and see us there! But don't forget the market is open every Thursday evening now through October. The produce is AWESOME! Right on Michie Drive by Whole Foods in Charlottesville! :)

Green Fresh Spring Rolls
Ingredients
4 large Swiss chard leaves
3 medium carrots
1 medium zucchini
1/2 large cucumber
1 medium bell pepper
1/2 bunch cilantro
basil leaves
1 cup cooked brown rice or rice noodle

1/3 cup smooth peanut butter, unsalted
1/4 cup orange juice (I juiced 1 medium orange)
2 tbsp Low Sodium Soy Sauce

Directions
Remove ribs from Swiss chard leaves and cut into 3" - 4" long sheets. As long as it's long enough to roll - it's good.
Cut all veggies into long sticks.
Cook rice or noodles.
In a blender or small food processor (bowl and whisk work but sauce won't be as creamy), process until smooth Peanut Sauce ingredients.
To make spring rolls, lay Swiss chard sheet on a flat surface and place on the end close to you a bit of rice/noodle, each veggie and top with a few sprigs of cilantro and basil leaves. Roll and place seam side down in a container or on a board. Repeat with remaining ingredients. Any leftover ingredients can be eaten on their own, rolled in extra leaves, added to salad or soup. Serve cold with dipping sauce on a side.

What we put inside our spring rolls!