Eating healthy in January


It’s January, and you are ready to start the New Year in a healthy way. FRESHFARM Markets will set up at CityCenterDC again in May bringing you fresh fruits, vegetables and more. In the meantime, take a look at what is in season for January. Beets, Brussel sprouts, cabbage, carrots, cauliflower and more. There is a lot to choose from. Let us help get you started with your January healthy eating with some recipes from FRESHFARM Markets.

Sauteed Red Cabbage

Yasamin Soltanian, GWU Healing Clinic

2 tbsp extra virgin olive oil
1 small onion(s), sliced
1/2 red cabbage, shredded
1/3 cup apple cider vinegar
1 tsp mustard seeds
Heat a skillet over medium high heat. Add oil and onion and sauté 2 minutes. Add cabbage and turn in pan, sautéing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Season with mustard seed and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally. Add freshly ground black pepper to taste and enjoy.

Beets with Lemon, Cilantro and Mint

Ann Harvey Yonkers, Cooking Teacher and Founder, FRESHFARM Markets

Adapted from Vegetarian Cooking for Everyone by Deborah Madison

Serves 4 to 6
1 1/2 pounds beet(s), cooked and peeled
1 lemon(s)
2 tablespoon red onion(s), finely diced
2 tablespoons parsley, chopped
2 tablespoons cilantro, chopped
1 tablespoon mint, chopped, or 1 teaspoon dried
1/2 teaspoon ground coriander
salt and pepper
6 tablespoons extra-virgin olive oil
4 handsful salad greens, such as spinach, frisee and/or red leaf lettuce
1/4 cup oil-cured black olives, or olives with roasted cumin & paprika

Cut the beets into quarters or sixths.
Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste and the oil in a small bowl. Taste the dressing on a beet and correct the seasonings if needed. Toss the beets with enough dressing to coat lightly. Toss the greens with the remaining dressing and arrange them on salad plates. Add the beets and olives and serve.



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