It's a berry good time to get fresh produce at the farmers market

Jun. 11, 2025

By Mary Wade Burnside and Sarah Moore

In West Virginia, June is the time of year that the results of spring planting start to pay off in a bounty of beautiful fruits and vegetables. It’s also when farmers markets benefit distribution begins.
The Farmers Market Nutrition Program, operated by the United States Department of Agriculture, provides vouchers that can be used at farmers markets by WIC recipients from June through November.
It’s the perfect time to highlight WIC Kitchen recipes that showcase farm fresh produce that is not only tasty but also healthy and accessible.
The Cauliflower Sweet Potato Couscous Salad is an easy-to-make dish that brings the taste of the Mediterranean to your table, featuring couscous and mint and topped with a pesto tahini dressing.
Cauliflower is high in antioxidants, which have anti-cancer benefits. Cauliflower is also high in choline, which is essential for brain development.
And sweet potatoes can help lower your LDL (bad) cholesterol. One sweet potato contains the recommended daily intake amount of Vitamin A, which is essential for keeping your eyes healthy and also aids in immunity.
The Summer Berry Salad offers a twist — in addition to being packed with the titular berries, it also features spinach, basil, avocado, almonds and goat cheese.
By now, most people know that blueberries are a superfood — high in antioxidants, vitamin C and fiber, which support brain health, boost immunity and aid digestion. They also help reduce inflammation and promote heart health.
Avocados are rich in healthy fats, fiber and potassium, which support heart health, digestion and blood pressure regulation. They also provide vitamins C, E and K, which benefit skin, immunity, and bone health. Strawberries are high in antioxidants, vitamin C, fiber and manganese. They also support immune health, aid in reducing inflammation, promote heart health and contribute to bone health and metabolism.
The Farmers Market Nutrition Program was established by Congress in 1992, to provide fresh, unprepared, locally grown fruits and vegetables to WIC participants, and to expand the awareness, use of, and sales at farmers' markets.
Eligible WIC participants are issued FMNP coupons in addition to their regular WIC benefits. To learn more about WIC guidelines, go to our website at www.monchd.org/departments-programs/pages/wic-eligibility-guidelines
Of course, anyone can make these dishes any time of the year. But they will be at their most flavorful when made at the peak freshness of local ingredients. Enjoy!

Cauliflower Sweet Potato Couscous Salad
Ingredients
1 sweet potato, medium, peeled and diced
½ head cauliflower, cut into small florets
14 oz chickpeas, one can, drained and rinsed
1 tbsp olive oil
2 tsp smoked paprika
1 tsp cumin
½ tsp salt and pepper, adjust to taste
1 cup pearl couscous, dry
1 cup boiling water, or vegetable broth
¼ cup parsley, chopped
¼ cup mint, chopped
¼ cup dill, chopped
¼ cup pumpkin seeds, for crunch

Pesto Tahini Dressing
¼ cup tahini
1 clove garlic, small, minced
1 tbsp lemon juice
4 tbsp water, adjust for consistency
½ tsp salt
1 tbsp nutritional yeast, optional, for a cheesy tang
3-4 tbsp pesto, homemade or store bought

Directions
Preheat oven to 400°F (200°C). Toss the sweet potato, cauliflower and chickpeas with olive oil, smoked paprika, cumin salt and pepper on a baking sheet. Roast for 30-35 minutes, flipping halfway, until tender and slightly crispy.
In the meantime, cook couscous according to package directions.
For the dressing, whisk all the ingredients in a jar until smooth.
In a large bowl, combine couscous, roasted sweet potato, cauliflower, chickpeas, herbs and pumpkin seeds.
Drizzle with the pesto tahini dressing and toss to combine. You can serve it warm or chilled.

Summer Berry Salad
Ingredients
9 oz baby spinach, roughly chopped
1 cup sliced strawberries
1 cup raspberries
1 cup blueberries
1/2 cup sliced almonds
1/3 cup chopped basil
1 avocado, chopped
4 oz goat cheese
Choice of balsamic vinaigrette dressing

Directions
Divide baby spinach between plates then top with berries, almonds, basil and chopped avocado.
Crumble goat cheese on top then dress with salad dressing.

*Ingredients with an asterisk next to them are available through Monongalia County Health Department WIC. Call us at 304-598-5181 for more information.