Weekly Bits: What To Do With Your Farmers' Market Produce

We spent a lot of time discussing farmers' market finds this week. We gave some tips for creating healthful smoothies and asked for your smoothie advice. You had some great suggestions!

selection of fresh fruit and vegetables smoothies

Photo by: Liv Friis-Larsen

Liv Friis-Larsen

We spent a lot of time discussing farmers' market finds this week. We gave some tips for creating healthful smoothies and asked for your smoothie advice.  You had some great suggestions!

You told us what your favorite farmers' market specialties are and gave us reasons for eating anti-oxidant-packed cherries.

"Lemon cucumbers came in today...so cute and tasty." -- Katie, via Facebook

"Eat cherries for better health, especially for gout, because these magical fruits are worth their weight in gold when it comes to improving health." -- Jaydee, via Healthy Eats

You gave us tips on how to pack fruits and veggies into your smoothies.

"Truvia instead of sugar for extra sweetness." -- @colleentremont, via Twitter

"Raw organic baby spinach, frozen Acai concentrate, Emergen-C packet, banana, frozen fruit, splash of fruit juice and water, protein powder and wheat germ." -- Bebe, via Healthy Eats

"Freeze your favorite yogurt in ice cube trays and pull out what you want to add. Really makes the smoothie thicker and not runny at all." -- Tawnya, via Healthy Eats

"Adding spinach! Can't taste it and it gives me some extra veggies." -- Taylor, via Healthy Eats

"Lately I've been adding pitted dates for sweetness and also added thickness." -- Adam, via Healthy Eats

"I use yogurt or tofu in my smoothies with frozen fruits and soy milk." -- Erin, via Facebook

"Has anyone ever tried green beans fixed with a little bit of beef base in it? It is truly delicious. It totally changes the flavor.

"I love them roasted!" -- mesa dentist, via Healthy Eats

"Awesome! I am growing my own this year and I just picked the first crop! another good recipe: http://bit.ly/9XEbPH" -- @PatriciaJFoster, via Twitter

Rachel is a Food Network intern from the University of Michigan. She loves to travel and sample healthy, regional dishes, but enjoys indulging in good, old-fashioned ice cream every now and then! Read more about all of our contributors »

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