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radishes

Spring!

Posted by Mary Liz Wright -

Spring is here and the May showers will soon bring flowers …..and fruits and vegetables. According to MyPlate.gov half of our plate should be filled with fruits and vegetables. How can we make that happen?

Here in central Illinois we have rich soils that will produce wonderful fruits and vegetables with a minimal amount of work. Let's plant a garden. Or toss a few seeds into a pot on your patio. The benefits of gardening are twofold; great exercise and healthy food!

If you are unable to garden, visit your local Farmers' Market. Call your local Extension office for location, dates and times. By purchasing fresh food from your local Farmer's Market you not only benefit yourself and your family nutritionally, you benefit your local community.

According to Ken Meter, PhD. Crossroads Research, if each of us spend just $5.00 per week on local foods grown in Illinois we will create $441,000,000 in "new income" for our state. If you would like to learn more about locally grown produce go to www.usda.gov/KnowYourFarmer .

We all know that we need to eat "better"; the easiest way to do that is to grow your own or buy local. Here is a quick and easy recipe—Spring is a precious and fleeting season—get out there and enjoy it!

Be Smart, Eat Well & Get Healthy

Sautéed Radishes

1 tablespoon butter or vegetable oil
1 to 2 bunches radishes (about 1 pound with tops), trimmed and each cut into quarters or halves if small
Salt and coarsely ground black pepper
1 tablespoon chopped fresh dill (optional)


1. In nonstick 12-inch skillet, melt butter or oil. Add radishes, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook 14 to 15 minutes or until radishes are fork-tender and lightly browned.

2. Remove skillet from heat; toss radishes with dill and transfer to warm serving bowl.

  • NUTRITIONAL INFORMATION
    (based on individual servings)
    Calories: 45
    Total Fat: 3 g
    Saturated Fat: 1 g
    Cholesterol: 0 mg
    Sodium: 210 mg
    Carbohydrates: 4 g
    Fiber: 2 g
    Protein: 1 g


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