Grown by us. Prepared by YOU.

Welcome to Taste! 

Taste! encourages and inspires people to prepare healthy, lower-cost meals at home using fresh produce grown right here in York. 

New to cooking from scratch? Not sure what that vegetable is or what to do with it? Trying to eat a more plant-based diet? Let our Taste! cooks share their knowledge at a demonstration at one of our Mobile Produce Markets or a special event. 

Check out our easy-to-follow recipes or videos.


Here's What's On The Menu

Come see a demonstration of this recipe at a mobile produce market.

Kale

Kale provides Vitamins A and C, and other benefits with very few calories. Kale is cholesterol-free, fat-free, good source of fiber, and sodium-free.

  • ChooseKale with strong, colorful leaves and firm stems. Avoid yellow leaves.
  • StoreRefrigerate kale in a plastic bag, squeezing out extra air to keep it fresh.
  • Prepare: Wash with cold water. Remove stems, chop leaves into smaller pieces.
  • Cooking Tip: Stems are tough but could be cooked or used in a blender recipe.
  • Eat: Add raw chopped kale to a salad.

Meal Ideas:

  • Cook: Chop and saute in pan adding oil and garlic until it's soft.
  • Roast: Make kale chips by tearing leaves, tossing with olive oil and salt, and bake at 350 degrees, 10-15 minutes.
  • Blend: Add to any fruit smoothie for a nutritious drink.

Here's What's On The Menu

Come see a demonstration of this recipe at a mobile produce market.

Beets

Beets contain antioxidants than can help reduce inflammation in the body. They are cholesterol-free, gluten-free, fat-free, good source of fiber, and low in sodium.

  • ChooseBeets that are brightly colored and feel firm.
  • StoreRefrigerate unwashed beets, without the green, in a plastic bag.
  • Prepare: Wash, then peel skin with a paring knife; or cook then rub skin off with paper towel.
  • Cooking Tip: Beets can make hands and counters red; wear gloves and use a cutting board for prep.
  • Eat: Thinly slice beets, serve raw in a salad.

Meal Ideas:

  • Cook: Chop and sauté in pan adding oil and garlic until it's soft.
  • Roast: Wrap each beet in foil and bake at 425 F for 45-60 minutes.
  • Steam/Boil: Peel and chop beets into large pieces. Cook for 15-20 minutes until soft.

Here's What's On The Menu

Come see a demonstration of this recipe at a mobile produce market.

Cabbage

Half of cabbage's carbs come from fiber, making it a healthy food to help control weight.

  • Choose:  Choose cabbage heads with tight leaves and feel heavy for their size.
  • Store:  Whole cabbage (uncut and unwashed) can be kept in the fridge's crisper drawer for up to 2 months. Once cut, wrap tightly, refrigerate, and use within a few days.
  • Prepare: Rinse cabbage head. Leaves can be peeled off, chomped, or shredded. To remove the core (required for most recipes), cut in half, make a V shape with a strong knife, and discard center.
  • Eat: Shred the raw cabbage to make coleslaw or cabbage salad. 

Meal Ideas:

  • Steam:  Steam whole and allow to cool. For cabbage rolls, use leaves whole. Or, cut into smaller pieces as a side.
  • Pickle:  Try making sauerkraut.
  • Soup: Add to soup recipe for extra flavor.

Here's What's On The Menu

Romaine Lettuce

Romaine lettuce is rich in Vitamins A, C, & K. It is cholesterol-free, fat-free, low in calories, and low in sodium.

  • Choose:  Look for fresh, crisp leaves. Avoid wilted or brown edges.
  • Store:  Refrigerate. Store unwashed, wrapped in damp paper towel, in a plastic bag.
  • Prepare: Rinse leaves under cold water. Pat leaves dry with a towel or use a salad spinner.
  • Eat: Eat raw in a salad with other vegetables and dressing.

Meal Ideas:

  • Wraps:  Use whole leaves as a wrap in place of tortillas.
  • Sandwiches:  Add to sandwiches for extra crunch and freshness.
  • Smoothies: Add a few leaves to a fruit smoothie for extra nutrients.

Here's What's On The Menu

Asparagus

Asparagus is rich in vitamins and minerals, while being a low-calorie and low-fat veggie. It is a healthy addition to any meal!

  • Choose:  Bright green, firm, closed flower heads
  • Store:  Refrigerate. Keep upright in a jar with 2 inches water
  • Prepare: Rinse. Hold the spear at each end and slowly bend until it snaps. Discard the hard woody ends.

Meal Ideas:

  • No cook:  Eat raw with dipping sauce.
  • Steam:  Cook in covered skillet with ½ cup water in the bottom
  • Roast:  Drizzle with oil and salt.  Place in a single layer on a cooking sheet at 425 degrees for  9-12 minutes for thin spears, 15-20 minutes for thick spears.
  • Grill:  Place on an oiled grill turning once until tender.
  • Saute:  Stir in butter or oil until tender.

Here's What's On The Menu

Spinach

Nutrient-packed and high in fiber, spinach is a healthy veggie that offers many benefits: cholesterol-free, low-fat, and low in sodium.

  • Choose:  Dark green, crisp leaves. Baby spinach is lighter green.
  • Store:  Refrigerate in a container. Do not pre-wash.
  • Prepare: Rinse well. Remove stems. Dry in a salad spinner or wrap in a clean dish towel.

Meal Ideas:

  • No cook:  Eat raw in a salad.
  • Smoothie:  Blend raw with other ingredients.
  • Cook:  Toss in a skillet with a small amount of oil just until tender. Add chopped garlic or onion for flavor.
  • Cook:  Toss raw and chopped in soups during final stages of cooking and allow to simmer.
  • Roast:  Add raw to pizza before baking.

Here's What's On The Menu

Strawberries

Rich in fiber, vitamin C, potassium, and antioxidants

  • Choose:  Pick red, firm strawberries with green leaves. Avoid ones with mold or soft spots.
  • Store:  Keep strawberries in the fridge, unwashed, in containers with air holes. Don't wash strawberries until you are ready to eat them.
  • Prepare: Wash and use a knife to remove the leaves. You can also remove the middle part with a knife if it is hard.

Meal Ideas:

  • No cook:  Enjoy plain or with sugar.
  • Sundae:  Put strawberries and juice on ice cream.
  • Shortcake:  Add strawberries on top of cake.
  • Jam:  Make jam with strawberries.
  • Salad:  Put strawberries in a salad with dressing.
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