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Library: Learn about spring produce at Whole Foods

<p><span style=File photo.  |  AP Photo/Elise Amendola

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File photo.  |  AP Photo/Elise Amendola

Angela Dennison, Whole Foods Naperville’s healthy eating specialist, will present Spring Greens from 7 to 8:30 p.m. Wednesday, April 9, at the market, 2607 W. 75th St., Naperville. In partnership with Naperville Public Library, Dennison will discuss why in-season, local produce is beneficial to consumers’ health, their wallet and the environment.

“When items are in season, they are in abundance, which means less money for the consumer as well as fresher product,” she said. “When we eat out of season, our produce can come from thousands of miles away, which means a lot of time has passed between farm to plate. As soon as a vegetable or fruit is harvested, the nutritional value starts to decrease. By the time we eat our tomato from Mexico, it is possible that weeks have passed from harvest, travel, storage, the sales floor of our local grocery store to our kitchen.”

Some peak produce to look for in the spring are asparagus, broccoli, cabbage, peas, cherries, greens, leeks, lettuce, onions , radishes, rhubarb, spinach, sprouts, squash and strawberries.

During the program, attendees can sample some of Dennison’s healthy recipes made with some of these spring greens.

To learn more about spring produce, sign up for this adults-only program. Advanced registration is required only through Naperville Public Library. To register, email the names, phone numbers and email addresses of each attendee to marketingintern@naperville-lib.org. Participants will either receive an email confirming their registration or will be placed on a waiting list with a confirmation number.

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