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BTy Angie Bridges
hree words most likely uttered by every parent hoping to get their kids to eat healthier. Granted I
don’t have children of my own but I’m an aunt of many and even a great aunt and have fed my share of little mouths and I’ve learned that if you involve them in the choice making or preparation process that they seem to be way more responsive to new things and not just answering the same question of, “what do you want to eat?” (of course, you’ll get answers of nuggets, or pizza, or pb & j)
Gone are the days of most vegetables coming canned and processed which in my opinion are mushy, some loaded in sodium and not appealing. Enter this idea: For your next family outing, pack the kids up, plenty of cool beverages, and head over to your nearest Farmers Market. San Antonio has many to choose from every weekend all over our great city. Google “San Antonio Farmers Markets” to see a list. Here are a couple of my favorites websites to check too: pearlfarmersmarket.com-alamoheightsfm. com- and legacyfarmersmarket.com
Farmer Markets are awesome all the way around because they play a huge part in developing local and regional food systems that support the agricultural and
Eat Your Veggies!
   food economy and they also bring together communities providing us with fresh, seasonal produce. (I believe kids today call this being “woke”)
Besides farmers, you’ll meet wonderful people from all walks of life who dedicate themselves to making small batch production of delicious things such as baked goods, local honey, cheeses, pasture raised meats and eggs.
I ask you kindly to consider shopping with your family at a Farmers Market soon and see how they respond to new food experiences...you just might be shocked to know that you have a future radish lover amongst you.
This month I’m sharing with you a simple summer salad that is a crowd pleaser. Enjoy! Ciao for Now, Angie
Peachy Bacon Arugula Salad
You’ll Need: 3 strips of bacon chopped, 2 ripe peaches chopped, 6 cups arugula washed and dried, 1/2 cup goat cheese (chevre) crumbles, 2 T olive oil, 2 T balsamic vinegar, and salt & pepper to taste. Directions: In a skillet over medium heat cook bacon until crispy then add chopped peaches and cook for about 2 minutes (do not overcook), take off heat and add olive oil and balsamic to bacon peach mixture.
Set aside. On a platter, pile the arugula and season lightly with salt & pepper. Add bacon/ peach mixture, and crumbled chevre. Serve immediately. So good alongside a good grilled steak or chicken.
Angie Bridges is owner of Copa Wine Bar in
Stone Oak along with
her husband, Jeff Bridges. Angie is also the founder of the Taste of the Northside Fiesta event and is the original Queen of the Vine.
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August 2021


















































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