Savor the Flavors of Summer
Grace Weatherby
/ Categories: WELLNESS, 2024

Savor the Flavors of Summer

Across the region, farmers’ markets are now open and stocked with the freshest seasonal produce. In addition to providing the best in flavors and nutrition in the form of the latest crops to come into season, markets also make fresh produce affordable. The key is to buy the produce that’s in the most abundance and savor it until the next crop comes into season. It is also worth noting that most markets participate in SNAP (Supplemental Nutrition Assistance Program) and/or WIC (Women, Infants, and Children) programs¾see box below for details on participating markets).

Here are a few simple recipes designed to help you enjoy the flavors of the season.

Sugar Snap Pea Salad

Ingredients

For the salad:

4 cups sugar snap peas

1/2 cucumber, cut into 1/8-inch rounds

1 small red bell pepper, stemmed and cut into 1/8-inch slices

3/4 cups canned mandarin orange segments, drained

1 small red onion, sliced

½-1 teaspoon sesame seeds, for garnish (optional)

For the dressing:

3 tablespoons soy sauce

3 tablespoons rice vinegar

1 tablespoon honey

1/2 teaspoon garlic, minced

1/2 teaspoon fresh ginger, grated

1/4 teaspoon black pepper

1 tablespoon sesame oil

2 tablespoons vegetable or peanut oil

Directions

1. In a large salad bowl, combine the vegetables fruit and set aside while you make the dressing.

2. In a small bowl, combine the dressing ingredients and whisk until blended.

3. Drizzle half of the dressing over the fruit and vegetables and gently toss to thoroughly coat the fruit and vegetables. Sample for flavor and add more dressing to your taste.

4. Refrigerate for 20-30 minutes before serving.

5. Garnish with sesame seeds before serving and if any dressing is leftover, make it available on the side.

 

Zucchini Noodles with Pesto and Cherry Tomatoes

Ingredients

2 medium zucchinis

1 cup cherry tomatoes, halved

1/4 cup pesto sauce

Salt and pepper to taste

Grated Parmesan cheese (optional)

Directions

1. Cut the zucchinis into noodles using a spiralizer or a vegetable peeler.

2. Heat a skillet over medium heat and add the cherry tomatoes. Cook for a few minutes until they start to soften.

3. Add the zucchini noodles to the skillet and cook for 2-3 minutes, stirring occasionally, until they are just tender.

4. Stir in the pesto sauce until everything is well coated. Season with salt and pepper to taste.

5. Serve hot, optionally topped with grated Parmesan cheese.

 

Peach and Goat Cheese Salad

Ingredients

4 cups mixed salad greens

2 ripe peaches, sliced

1/2 cup crumbled goat cheese

1/4 cup chopped pecans

Balsamic vinaigrette dressing

Directions

1. In a large salad bowl, combine the mixed greens, sliced peaches, crumbled goat cheese, and chopped pecans.

2. Drizzle with balsamic vinaigrette dressing and toss gently to combine.

3. Serve immediately as a refreshing salad.

 

AREA FARMERS’ MARKETS (Summer hours and locations)

Did you know? Your money goes farther with Cash Crop.

Cash Crop is a “double your coupon” program available at Vermont famers’ markets that accept SNAP/3SquaresVT. For every 10 SNAP dollars you spend on fresh fruits, vegetables, herbs, seeds, and starts at the market, you’ll receive an extra $10 to put towards additional similar purchases.

Vermont:

Arlington Village Farmers’ Market 

148 Recreation Park Road, Arlington

Fridays 4 p.m.-7 p.m.

Accepts WIC Farm to Family and SNAP

Bennington Community Market

239 Main Street

Second and fourth Saturdays, 10 a.m.-2p.m.

Benmont Avenue Produce 

160 Benmont Avenue, Bennington

7 days a week, 11 a.m.-5 p.m.

Accepts WIC Farm to Family

Dorset Farmers’ Market

HN Williams Store, 2732 VT 30, Dorset

Sundays 10 a.m.-2 p.m.

Accepts WIC Farm to Family and SNAP

Manchester Farmers’ Market

Adam’s Park, Manchester

Thursdays 3 p.m.-6p.m.

Accepts WIC Farm to Family and SNAP

Massachusetts:

Williamstown Farmers’ Market

Spring St., Williamstown

Saturday 9 a.m.-1p.m.

Offers a Community Essentials Initiative, which provides food to families in need in the northern Berkshires. Accepts SNAP and WIC at select vendors

North Adams Farmers’ Market

Main Street, North Adams

Saturdays 9 a.m.-1 p.m.

Accepts SNAP and WIC at select vendors

New York:

Cambridge Valley Farmers’ Market

Owlkill Commons, Cambridge

Sundays 10 a.m.-1 p.m.

Accepts WIC Farmers’ Market Nutrition Program and Seniors Farmers’ Market Nutrition Program

 

 

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Emergency Department: Open, Ready, Safe. 

The last 3 months have been a uniquely challenging experience in the SVMC Emergency Department (ED) and emergency departments and hospitals all over the country and the world. I am very proud of all our staff has done and continues to do to ensure safe care for patients during this era of COVID-19. We are grateful that cases of COVID-19 in our area have been the lowest in the U.S. and have decreased even further over the past several weeks. We are also heartened to see that patients who had been avoiding the ED are now confident to return to get the care they need.

It may be surprising to hear that over the past few months, the sickest patients we have seen in the ER have not had COVID-19. Many people have refrained from seeking care for serious medical problems due to the fear of being exposed to the virus, assuming that the hospital was not a safe place to be and not recognizing the seriousness of their symptoms. The most challenging moments of the past several months have involved critically ill patients who tried to stay away for far too long due to fear of being exposed to COVID-19. We have had many sad moments trying to care for those who waited until it was too late for us to help with conditions that could have been easily treated if presented sooner.

One might expect that the greatest challenges related to the pandemic were those needed to adapt our facilities and procedures and the work of caring for sick COVID-19 patients. SVMC is fortunate to have built a strong foundation of safety and infection-prevention methods over many years, which made this transition much easier. Still, when it became apparent that we were going to see COVID-19 cases coming through our doors, we implemented many COVID-specific changes very quickly.

From day one our staff have all been fully trained to use protective equipment effectively, to focus on cleaning and disinfecting, and to move patients safely through the new areas created to keep them safe. We also spaced the waiting room chairs to allow for plenty of distance and initiated drive-by testing to keep potentially contagious people outside and away from other patients.

We immediately increased our standard of protective equipment we use. For example, all staff who relate with patients now wear both a mask and protective shield, which is a proven and effective strategy to prevent transmission. Those staff who work with patients with respiratory or other contagious symptoms also wear a gown and advanced respirators developed in cooperation with Mack Molding in Arlington. They look strange, but they help us deliver care safely.

We also quickly built special spaces and units in the hospital to treat and segregate patients with respiratory symptoms who might be contagious from those with other routine medical problems. Outpatients with symptoms that could be related to COVID-19 are directed to a spacious area called the Respiratory Evaluation Center. There they can be taken to a safe treatment space called a negative-pressure room without encountering any patients who are using the ED for other reasons or any staff who are not fully equipped with protective gear. There are similar, safe, negative-pressure units for those who require treatment in the ED or hospital.

Our hard work paid off. We have treated a number of COVID-19 patients in our ED and, as far as we know, not a single staff member was sickened in relation to their work here, and no patients have contracted COVID-19 while under our care. With our current procedures and drastically declining COVID numbers, we are confident that we can continue that trend. Furthermore, SVMC recently received a perfect score on a rigorous survey specifically designed to judge our ability to prevent transmission of COVID-19. At this time our ED is safer than just about any other public place you could go.

My goal in writing today is to communicate that SVMC’s Emergency Department is open, ready, and safe. If you need emergency care, we are here and we can care for you safely. Please do not defer emergency care until it is too late for us to help. While many symptoms can represent a serious medical problem, the most concerning are chest pain, difficulty breathing, fast heart rate, confusion, high fever, intense headache, drooping face, dehydration, or weakness. Of course, with any other symptom you feel indicates a serious problem, come in right away or call 9-1-1.

For us, spending time with patients and connecting on a personal level is the best part of our jobs. We take pride in our life-saving role in our communities and the work we have been able to do during the pandemic, but we cannot help if you do not come in. Please don’t hesitate to get the care you need when you need it.

Adam Cohen, MD, is a board-certified emergency medicine physician at Southwestern Vermont Medical Center. He also serves as the chair of the Department of Emergency Medicine and the medical director of SVMC’s Emergency Department.

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