Excerpt from the Market Newsletter originally published on 29 June, 2011. View the full newsletter for all the photos and links.
In the belly
Fresh strawberries are an excellent source of vitamin c (1 cup supplies 140% of the RDA), fiber, folate and potassium. They have been linked with lower blood pressure and may help against cancer, memory loss, diabetes, gout, constipation, and sluggish liver. They contain flavinoids that help cholesterol from damaging artery walls, and antioxidants that also have anti-inflamatory properties. They're even good for the eyes. The Romans acknowledged the medicinal properties of strawberries, and Native Americans treated digestive complaints with strawberry leaf tea.
Although strawberries have been eaten in Europe since ancient times, the modern commercial strawberry is a mix of varieties from the Americas and Europe. Defining "berry" popularly, the strawberry is the world's most popular berry (defined technically, the banana is the most popular, and strawberries aren't really berries at all).
You can find more info at World's Healthiest Foods and Organic facts.net.
In the kitchen
As I promised (or threatened) last week, I checked Dalby and Grainger for pea recipes, but they only give one. However, I found two medieval recipes in good ol' Pleyn Delit, so you still get historic pea recipes this week.
Vitellian peas
8 oz. marrowfat or other dried peas, or substitute 1 lb. fresh fava beans
3/4 inch fresh ginger root, peeled and chopped
2 tsp. chopped lovage or celery leaves
1/2 tsp. black pepper
3 egg yolks, cooked
3 Tbsp. honey (+ more to taste)
2 Tbsp. fish sauce
2/3 c white wine
1/3 c white wine vinegar
1 Tbsp. olive oil
Soak peas overnight in cold water, strain, and cover again with cold water. Bring to a boil and simmer until tender, 1 to 1.5 hours, adding more water if needed. Drain and beat (or puree in a food processer) until smooth. If using broad beans, boil 4-6 min., until tender, drain and puree. Pound ginger, lovage, and pepper in a mortar. Add egg yolks and pound until a smooth paste forms. Stir in honey and fish sauce until smooth. Flush out the mortar into a saucepan with the wine and vinegar; add oil and simmer gently for a few minutes. Add the peas and reheat. Add more honey if desired.
From: The classical cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, c1996.
Grene pesen (Green peas)
3 lb fresh shelled peas, or 20 oz. frozen peas
1 c beef broth
2 sprigs parsley
a few leaves of fresh mint, or 1/2 tsp. dried
1-2 fresh sage leaves (1/8 to 1/4 tsp. dried)
sprig of savory (1/8 to 1/4 tsp. dried)
1 slice bread, crusts removed
Boil peas about 12 min until almost done (less for frozen). Blend herbs and bread with enough broth to moisten. Drain peas and add about 1/2 c to the herbs; blend into a smooth, fairly thick sauce, adding more broth as needed. Gently reheat remaining peas in this sauce
Pois en cosse (Peasecods)
2 lb. young peas in the pod, untrimmed
2 Tbsp butter
salt to taste
Boil peapods in salted water 10-15 min., until done. Stir in butter and serve.
From: Pleyn delit : medieval cookery for modern cooks / Constance B. Hieatt, Brenda Hosington, and Sharon Butler. University of Toronto Press, c1996.
28 December, 2016
Newsletters: 30 June, 2010
Excerpt from the Market Newsletter originally published on 23 June, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
This week's recipe is from Sue Lundy of Daisy Chain, who will have scapes as well as her distinctive bouquets this week.
Garlic scape and almond pesto
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.
Cooking, and reading about cooking
This week's recipe is from Sue Lundy of Daisy Chain, who will have scapes as well as her distinctive bouquets this week.
Garlic scape and almond pesto
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.
21 December, 2016
Newsletters: 22 June, 2011
Excerpt from the Market Newsletter originally published on 22 June, 2011. View the full newsletter for all the photos and links.
In the belly
Peas are a good source of vitamin K1 and folic acid, needed for bone mineralization, and B6, which is good for both bones and nerves. They also have lots of B1, 2, and 3, C, iron, protein, and fiber. Edible-pod peas (snow and snap peas) don't have quite as much protein as shelling peas, but they're quicker to prepare and you get more edible stuff per pound. I personally prefer shelling peas, but I also think that canned peas aren't actually a food and sweet peas are a kind of flower, so my opinions are not necessarily mainstream.
Peas are native to a region from the near East to central Asia, and admirably suited to our cool Northwest summers. There is evidence that peas were eaten in Asia as early as 9750 BCE, in Iraq by 6000 BCE, and in Switzerland during the Bronze age. Apicius, I'm told, wrote about nine pea dishes... maybe I'll look a few of those up for next week's recipes.
In the kitchen
To coordinate with the whole steak/4th of July/barbecue thing, here are some barbecue recipes.
Homemade barbecue sauce
2 Tbsp. vegetable oil
1 med. onion, chopped
3 garlic cloves, minced
2 Tbsp. chopped fresh basil
large pinch of dried thyme
2 lbs. tomatoes, peeled, seeded, chopped
3 Tbsp. Worcestershire sauce, to taste
3 Tbsp. honey
1/3 c red wine vinegar
2 tsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. Tabasco sauce
Saute onion, garlic, basil, and thyme in oil 5-7 min., until onion is softened slightly. Add remaining ingredients and bring to a boil. Simmer, uncovered, stirring frequently, 20-30 min., until thickened. Adjust seasonings. Sauce will keep, refrigerated, several weeks.
From: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
Colvin's favorite round steak recipe
For about 1 lb. round steak sliced into finger-sized strips:
1 cup dry red wine
1 cup salad oil
2 tablespoons vinegar
1/4 cup chopped green onions
1-2 cloves garlic, crushed
1 tablespoon salt
pepper
1/2 teaspoon dry mustard
1/4 teaspoon thyme
1/4 teaspoon basil
Combine all ingredients. Marinate 4-6 hours. Grill the steak strips at about 300F (not too hot) about 2 minutes to a side. With the oil on the steaks you may get some flare-up, which can be reduced by patting the meat dry with a paper towel before putting it on the grill.
From: the Colvin Ranch newsletter Cattle tales, Mon, Jun 6 2011.
In the belly
Peas are a good source of vitamin K1 and folic acid, needed for bone mineralization, and B6, which is good for both bones and nerves. They also have lots of B1, 2, and 3, C, iron, protein, and fiber. Edible-pod peas (snow and snap peas) don't have quite as much protein as shelling peas, but they're quicker to prepare and you get more edible stuff per pound. I personally prefer shelling peas, but I also think that canned peas aren't actually a food and sweet peas are a kind of flower, so my opinions are not necessarily mainstream.
Peas are native to a region from the near East to central Asia, and admirably suited to our cool Northwest summers. There is evidence that peas were eaten in Asia as early as 9750 BCE, in Iraq by 6000 BCE, and in Switzerland during the Bronze age. Apicius, I'm told, wrote about nine pea dishes... maybe I'll look a few of those up for next week's recipes.
In the kitchen
To coordinate with the whole steak/4th of July/barbecue thing, here are some barbecue recipes.
Homemade barbecue sauce
2 Tbsp. vegetable oil
1 med. onion, chopped
3 garlic cloves, minced
2 Tbsp. chopped fresh basil
large pinch of dried thyme
2 lbs. tomatoes, peeled, seeded, chopped
3 Tbsp. Worcestershire sauce, to taste
3 Tbsp. honey
1/3 c red wine vinegar
2 tsp. Dijon-style mustard
1/2 tsp. salt
1/4 tsp. ground allspice
1/4 tsp. Tabasco sauce
Saute onion, garlic, basil, and thyme in oil 5-7 min., until onion is softened slightly. Add remaining ingredients and bring to a boil. Simmer, uncovered, stirring frequently, 20-30 min., until thickened. Adjust seasonings. Sauce will keep, refrigerated, several weeks.
From: From the farmers' market : wonderful things to do with fresh-from-the-farm food with recipes and recollections from farm kitchens / Richard Sax with Sandra Gluck. Harper & Row, c1986.
Colvin's favorite round steak recipe
For about 1 lb. round steak sliced into finger-sized strips:
1 cup dry red wine
1 cup salad oil
2 tablespoons vinegar
1/4 cup chopped green onions
1-2 cloves garlic, crushed
1 tablespoon salt
pepper
1/2 teaspoon dry mustard
1/4 teaspoon thyme
1/4 teaspoon basil
Combine all ingredients. Marinate 4-6 hours. Grill the steak strips at about 300F (not too hot) about 2 minutes to a side. With the oil on the steaks you may get some flare-up, which can be reduced by patting the meat dry with a paper towel before putting it on the grill.
From: the Colvin Ranch newsletter Cattle tales, Mon, Jun 6 2011.
Newsletters: 23 June, 2010
Excerpt from the Market Newsletter originally published on 23 June, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
For this week's recipes I have a couple of interesting things to do with honey from a little Bermudian cookbook in my collection: What's cooking in Bermuda, by Betsy Ross, published by Mrs. Douglas Hunter starting in 1957, mine being the 1974 revision. Starry Lane Apiary has jars of lovely honey for sale at the market and I think the first onions will show up as soon as we get a little warm weather, but you'll probably have to go into an actual store for the rum.
Honey onions
1 lb onions
1/4 cup rum
1/4 cup honey
2 Tbsp butter
Boil onions in salted water until tender-crisp; drain. Place in a large frying pan over low heat with remaining ingredients. Cook, turning often and spooning liquid over the onions, until onions are well glazed.
Honey Spice Cake
3 eggs, separated
1 cup sugar
3/4 cup honey
1/2 cup salad oil
juice and grated rind of 1/2 lemon
1/2 cup very strong coffee, cooled
1/2 cup raisins
3/4 cup coarsely broken walnuts
2 cups sifted flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil. Beat egg yolks until thick; add sugar and beat until well mixed. Add honey and beat some more. Mix in oil. Stir in juice and rind. Sift flour with the other dry ingredients and use some of this mixture to flour the raisins. Add flour mixture and coffee alternately to honey mixture, beginning and ending with flour. Add nuts and raisins with the last of the flour. Beat egg whites until stiff; fold into batter. Pour into pan and bake 65 minutes or until done (when a toothpick inserted in the center comes out clean). Partially cool in the pan, then turn out on a cake rack and peel of the foil. If desired, frost with lemon-flavored butter icing when completely cooled.
Hmm, I wonder if us non-coffee drinkers could use rum instead.
Index to all blog posts.
Cooking, and reading about cooking
For this week's recipes I have a couple of interesting things to do with honey from a little Bermudian cookbook in my collection: What's cooking in Bermuda, by Betsy Ross, published by Mrs. Douglas Hunter starting in 1957, mine being the 1974 revision. Starry Lane Apiary has jars of lovely honey for sale at the market and I think the first onions will show up as soon as we get a little warm weather, but you'll probably have to go into an actual store for the rum.
Honey onions
1 lb onions
1/4 cup rum
1/4 cup honey
2 Tbsp butter
Boil onions in salted water until tender-crisp; drain. Place in a large frying pan over low heat with remaining ingredients. Cook, turning often and spooning liquid over the onions, until onions are well glazed.
Honey Spice Cake
3 eggs, separated
1 cup sugar
3/4 cup honey
1/2 cup salad oil
juice and grated rind of 1/2 lemon
1/2 cup very strong coffee, cooled
1/2 cup raisins
3/4 cup coarsely broken walnuts
2 cups sifted flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
1/8 tsp ground cloves
Preheat oven to 350 degrees. Line a 9 x 13-inch pan with foil. Beat egg yolks until thick; add sugar and beat until well mixed. Add honey and beat some more. Mix in oil. Stir in juice and rind. Sift flour with the other dry ingredients and use some of this mixture to flour the raisins. Add flour mixture and coffee alternately to honey mixture, beginning and ending with flour. Add nuts and raisins with the last of the flour. Beat egg whites until stiff; fold into batter. Pour into pan and bake 65 minutes or until done (when a toothpick inserted in the center comes out clean). Partially cool in the pan, then turn out on a cake rack and peel of the foil. If desired, frost with lemon-flavored butter icing when completely cooled.
Hmm, I wonder if us non-coffee drinkers could use rum instead.
Index to all blog posts.
17 December, 2016
Persimmons
native to: the most popular varieties are native to China, although other areas also have native varieties
in season here: Novemberish
The persimmons you find in stores are most likely to be one of the Japanese varieties. There is a persimmon native to the U.S. but it's mostly grown as an ornamental. The most common varieties are Fuyu, which is shaped like a flat tomato and is the best choice for peeling and eating raw, and Hachiya, which is more suited to baking and has a pointier shape. Other general types include the Indian Persimmon, Black Persimmon, and Date-Plum Tree. Technically, persimmons are berries. They're all in the Diospyros genus, members of the Ebenaceae family and related to ebony. Persimmon wood is in fact sometimes used to make things like longbows, wooden flutes, and eating utensils, but it can be brittle and difficult to work with.
Persimmons are rather rare, commercially speaking, mostly because they're best when very ripe. Some varieties are sweeter and reach edibility before becoming completely squishy, others are more astringent and should be cooked or eaten with a spoon.
Persimmons are rich in vitamins A, B6, C, and E, manganese, copper, phosphorus, and fiber. They also provide lots of phytonutrients, flavonoids, and antioxidants. They're good for the skin, mucous membranes, and eyes, protect against mouth, lung, and breast cancers, boost the immune system, and generally help regulate the whole body. They even fight lipid uptake, which helps with weight loss.
Persimmons can lower blood pressure, which is great news if yours is high, but can be dangerous for those with low blood pressure. They're also pretty high in fructose, which is turning out to be not as healthy as we've been told once you get into the higher dosages. Very high consumption of persimmons can lead to the formation of woody lumps in the stomach called bezoars, but we're not likely to eat that many around here.
Read more:
label-style nutrition information for raw Japanese persimmons
label-style nutrition information for raw native persimmons
Organic Facts
Web MD
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: Novemberish
The persimmons you find in stores are most likely to be one of the Japanese varieties. There is a persimmon native to the U.S. but it's mostly grown as an ornamental. The most common varieties are Fuyu, which is shaped like a flat tomato and is the best choice for peeling and eating raw, and Hachiya, which is more suited to baking and has a pointier shape. Other general types include the Indian Persimmon, Black Persimmon, and Date-Plum Tree. Technically, persimmons are berries. They're all in the Diospyros genus, members of the Ebenaceae family and related to ebony. Persimmon wood is in fact sometimes used to make things like longbows, wooden flutes, and eating utensils, but it can be brittle and difficult to work with.
Persimmons are rather rare, commercially speaking, mostly because they're best when very ripe. Some varieties are sweeter and reach edibility before becoming completely squishy, others are more astringent and should be cooked or eaten with a spoon.
Persimmons are rich in vitamins A, B6, C, and E, manganese, copper, phosphorus, and fiber. They also provide lots of phytonutrients, flavonoids, and antioxidants. They're good for the skin, mucous membranes, and eyes, protect against mouth, lung, and breast cancers, boost the immune system, and generally help regulate the whole body. They even fight lipid uptake, which helps with weight loss.
Persimmons can lower blood pressure, which is great news if yours is high, but can be dangerous for those with low blood pressure. They're also pretty high in fructose, which is turning out to be not as healthy as we've been told once you get into the higher dosages. Very high consumption of persimmons can lead to the formation of woody lumps in the stomach called bezoars, but we're not likely to eat that many around here.
Read more:
label-style nutrition information for raw Japanese persimmons
label-style nutrition information for raw native persimmons
Organic Facts
Web MD
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
16 December, 2016
Newsletters: 16 Dec, 2010
Excerpt from the Market Newsletter originally published on 16 Dec, 2010. View the full newsletter for all the photos and links.
About that food...
I've been playing with an idea I had awhile ago when I first tried celeriac -- I think it would be nice cooked like scalloped potatoes. So I've did a little research and discovered that scalloped potatoes -- or, more properly, gratin dauphinous (which my limited French and Shakespeare combine to interpret as potatoes topped with crumbles made out of either dolphins or princes... Where was I?) Anyway, the recipes I've found all seem to be just potatoes sliced and baked in cream or milk. My sister-in-law made a similar dish over Thanksgiving, Jansson's frestelse (only it wasn't really, because she left out the anchovies in deference to my squeemishness), with a mix of potatoes and celeriac and it was pretty good. I can't get away from the idea that it should have something more... saucelike on it, though -- no doubt because I've only ever had scalloped potatoes out of a box and if there's nothing but dried milk in the sauce packet what's the point of a mix? So the next time my guinea pig... I mean, when my very good friend visits again, I think I'll try using a basic cream sauce instead.
In the meantime, since it's December we have to talk about fruitcake (I'm sure I saw that in the rules somewhere).
Fruitcake has become more joke than a treat in these days of pretty mail-order bricks in sugar mortar, but a nice homemade fruitcake, still fresh and soft, kept properly wrapped and cool, is worth the effort. I don't really associate it with Christmas, though, because my mother always kept some on hand to put in my father's lunchbox when she ran out of other dessert items. I won't put the whole recipe in the newsletter because it's a little long, but you can find it here in the Market recipe pages.*
For actual recipes-in-the-newsletter I have a couple of interesting things I came across while researching the gratin idea.
Leek gratin
6-8 medium leeks, dark green and all but 2 inches of light green removed
1 c heavy cream
salt and pepper to taste
Cut leeks in half lengthwise and rinse out any grit. Arrange them cut side down in a baking dish just large enough to hold them in a single layer; some can be turned on their sides if necessary to fit. Top with cream and season to taste. Bake at 375F until the cream has thickened and mostly been absorbed by the leeks, about 35 min., basting leeks with the cream a couple of times and pressing them down to prevent exposed parts from browning and getting tough.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
Pommes Anna
12 Tbsp. (1.5 sticks) butter, clarified
2.5-3 lb potatoes, peeled and sliced 1/8 inch thick
salt and pepper to taste
melted butter (optional)
Pour the clarified butter into an 8-inch cast iron skillet (unless you have the special pan designed for this dish) to a depth of 1/4 inch. Set over low heat and arrange potato slices in layers. Build the bottom layer especially carefully so the slices overlap and look nice. Sprinkle each layer with salt, pepper, and more butter as desired. When complete, butter or oil a pot lid slightly smaller than the pan and press in firmly on top of the potatoes. Cover the pan and place in a 425F oven on a baking sheet in case of drips. Bake 20 min, remove from oven and press the potatoes again. Bake uncovered until the sides are brown and crisp, 20-25 min. Pour off any excess butter, holding the potatoes in the pan with the lid. Invert onto a plate and serve in wedges.
From: Joy of cooking / by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. Scribner, c1997.
And one more, for those who are already thinking ahead to New Year's Eve. Here's something I came across in a book a friend of mine is getting for Christmas (what, don't you read your gift books before wrapping them? How else can you make sure there's nothing obscene or offensive in them, like deep-fried Mars bars or cheese sauce on broccoli?):
Chocolate martini
3 oz. plain or vanilla vodka
1.5 oz. clear creme de cacao
2 Hershey's Kisses, unwrapped
Place vodka and creme de cacao in a cocktail shaker with ice and stir together until cold. Strain into two martini glasses and garnish each with a Kiss. You can also add half a teaspoon of Cointreau or other clear liqueur of your choice to influence the flavor.
From: The chocolate deck : 50 luscious indulgences / by Lori Longbotham. Chronicle Books, c2005.
Winter reading, winter dreaming
Kristen Suzanne's easy raw vegan holidays : delicious & easy raw food recipes for parties & fun at Halloween, Thanksgiving, Christmas, and the holiday season / by Kristen Suzanne. Green Butterfly Press, c2008.
Gourmet game night : bite-sized, mess-free eating for board-game parties, bridge clubs, poker nights, book groups, and more / by Cynthia Nims. Ten Speed Press, 2010.
In giving is the true enlightenment.
-Santideva (Sikshasammuccaya : Ratnamegha)-
If you don't tell me what you want, you will get socks.
-source unknown-
Gifts allow us to demonstrate exactly how little we know about a person. And nothing pisses a person off more than being shoved into the wrong pigeonhole.
-Pam Davis, House M.D., It's A Wonderful Lie-
A tule fog
fills the sky--
Yuletide. "
-Michael P. Garofalo, Cuttings-
Do give books - religious or otherwise - for Christmas. They're never fattening, seldom sinful, and permanently personal.
-Lenore Hershey-
"Great bore, Christmas, isn't it? All the people ones hates most gathered together in the name of goodwill and all that."
-Dorothy Sayers (Strong Poison)-
-------
*The recipe pages were lost with the old website; I'll try to dig up the recipe and post it in the blog when I get a chance. dh.
About that food...
I've been playing with an idea I had awhile ago when I first tried celeriac -- I think it would be nice cooked like scalloped potatoes. So I've did a little research and discovered that scalloped potatoes -- or, more properly, gratin dauphinous (which my limited French and Shakespeare combine to interpret as potatoes topped with crumbles made out of either dolphins or princes... Where was I?) Anyway, the recipes I've found all seem to be just potatoes sliced and baked in cream or milk. My sister-in-law made a similar dish over Thanksgiving, Jansson's frestelse (only it wasn't really, because she left out the anchovies in deference to my squeemishness), with a mix of potatoes and celeriac and it was pretty good. I can't get away from the idea that it should have something more... saucelike on it, though -- no doubt because I've only ever had scalloped potatoes out of a box and if there's nothing but dried milk in the sauce packet what's the point of a mix? So the next time my guinea pig... I mean, when my very good friend visits again, I think I'll try using a basic cream sauce instead.
In the meantime, since it's December we have to talk about fruitcake (I'm sure I saw that in the rules somewhere).
Fruitcake has become more joke than a treat in these days of pretty mail-order bricks in sugar mortar, but a nice homemade fruitcake, still fresh and soft, kept properly wrapped and cool, is worth the effort. I don't really associate it with Christmas, though, because my mother always kept some on hand to put in my father's lunchbox when she ran out of other dessert items. I won't put the whole recipe in the newsletter because it's a little long, but you can find it here in the Market recipe pages.*
For actual recipes-in-the-newsletter I have a couple of interesting things I came across while researching the gratin idea.
Leek gratin
6-8 medium leeks, dark green and all but 2 inches of light green removed
1 c heavy cream
salt and pepper to taste
Cut leeks in half lengthwise and rinse out any grit. Arrange them cut side down in a baking dish just large enough to hold them in a single layer; some can be turned on their sides if necessary to fit. Top with cream and season to taste. Bake at 375F until the cream has thickened and mostly been absorbed by the leeks, about 35 min., basting leeks with the cream a couple of times and pressing them down to prevent exposed parts from browning and getting tough.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
Pommes Anna
12 Tbsp. (1.5 sticks) butter, clarified
2.5-3 lb potatoes, peeled and sliced 1/8 inch thick
salt and pepper to taste
melted butter (optional)
Pour the clarified butter into an 8-inch cast iron skillet (unless you have the special pan designed for this dish) to a depth of 1/4 inch. Set over low heat and arrange potato slices in layers. Build the bottom layer especially carefully so the slices overlap and look nice. Sprinkle each layer with salt, pepper, and more butter as desired. When complete, butter or oil a pot lid slightly smaller than the pan and press in firmly on top of the potatoes. Cover the pan and place in a 425F oven on a baking sheet in case of drips. Bake 20 min, remove from oven and press the potatoes again. Bake uncovered until the sides are brown and crisp, 20-25 min. Pour off any excess butter, holding the potatoes in the pan with the lid. Invert onto a plate and serve in wedges.
From: Joy of cooking / by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. Scribner, c1997.
And one more, for those who are already thinking ahead to New Year's Eve. Here's something I came across in a book a friend of mine is getting for Christmas (what, don't you read your gift books before wrapping them? How else can you make sure there's nothing obscene or offensive in them, like deep-fried Mars bars or cheese sauce on broccoli?):
Chocolate martini
3 oz. plain or vanilla vodka
1.5 oz. clear creme de cacao
2 Hershey's Kisses, unwrapped
Place vodka and creme de cacao in a cocktail shaker with ice and stir together until cold. Strain into two martini glasses and garnish each with a Kiss. You can also add half a teaspoon of Cointreau or other clear liqueur of your choice to influence the flavor.
From: The chocolate deck : 50 luscious indulgences / by Lori Longbotham. Chronicle Books, c2005.
Winter reading, winter dreaming
Kristen Suzanne's easy raw vegan holidays : delicious & easy raw food recipes for parties & fun at Halloween, Thanksgiving, Christmas, and the holiday season / by Kristen Suzanne. Green Butterfly Press, c2008.
Gourmet game night : bite-sized, mess-free eating for board-game parties, bridge clubs, poker nights, book groups, and more / by Cynthia Nims. Ten Speed Press, 2010.
In giving is the true enlightenment.
-Santideva (Sikshasammuccaya : Ratnamegha)-
If you don't tell me what you want, you will get socks.
-source unknown-
Gifts allow us to demonstrate exactly how little we know about a person. And nothing pisses a person off more than being shoved into the wrong pigeonhole.
-Pam Davis, House M.D., It's A Wonderful Lie-
A tule fog
fills the sky--
Yuletide. "
-Michael P. Garofalo, Cuttings-
Do give books - religious or otherwise - for Christmas. They're never fattening, seldom sinful, and permanently personal.
-Lenore Hershey-
"Great bore, Christmas, isn't it? All the people ones hates most gathered together in the name of goodwill and all that."
-Dorothy Sayers (Strong Poison)-
-------
*The recipe pages were lost with the old website; I'll try to dig up the recipe and post it in the blog when I get a chance. dh.
14 December, 2016
Newsletters: 15 June, 2011
Excerpt from the Market Newsletter originally published on 15 June, 2011. View the full newsletter for all the photos and links.
In the belly
Bok choi, pak choi, snow cabbage, or Chinese cabbage is a relative of cabbage and turnips. It's a zero calorie or negative calorie food, and facilitates weight loss. It's also an excellent source of vitamins C, A, and K, along with various minerals. Bok choy contains sulfur-containing compounds called glucosinolates, which are responsible for it's spicy-bitter taste and are being studied as possible cancer-preventers. It's a natural for stir-frying and steaming. Those with thyroid issues may wish to take advice before eating large amounts of bok choy, however, as it can encourage the formation of goiters.
In the kitchen
Bok choi is in plentiful supply just now, so I thought I'd look for something new to do with it. By far the most common thing to do with Bok choi is to stir-fry it, but here are a couple of other options.
Chicken broth and noodles
1.5 Tbsp sesame oil, divided
1 lb lean ground turkey
1 bunch sliced scallions, divided
4 cloves minced garlic, or to taste
1 Tbsp fresh minced ginger
4 c chicken broth
3/4 cup water
3 c thinly sliced bok choy
8 oz whole wheat or buckwheat noodles
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 cucumber sliced into matchsticks
Cook ground turkey, all but 2 tablespoons of the scallions, garlic, and ginger in 1 Tbsp oil over med. heat, stirring often and breaking up the turkey, 4 to 6 minutes until no longer pink. Remove to a plate. Combine broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1/2 Tbsp oil in the pan and bring to a boil. Cook, stirring frequently, about 4 min., until the noodles are tender. Return turkey mixture to the pan and stir to blend. Top with the reserved 2 Tbsp scallions and cucumber.
Cilantro Fish Stew
1 lime
8 oz. peeled deveined shrimp (20- to 24-count)
8 oz. skinless cod fillet in 2-inch chunks
2 large shallots, finely chopped
1 t sugar
2 Tbsp + 1 t fish sauce
Salt
Pepper
6 oz thinly sliced bok choy
3 thinly sliced scallions
2 c packed fresh cilantro, coarsely chopped
2 t vegetable oil
2 c water
1 c frozen peas
1 c brown rice (measured raw), cooked, to serve
Grate 1 t lime zest into large resealable plastic bag. Cut lime into wedges and set aside for serving. Add shrimp, cod, shallots, sugar, 2 Tbsp fish sauce, pinch salt, and 1/2 t pepper to bag. Seal bag and shake to coat. Refrigerate 20 minutes. Cook shrimp mixture in oil 5 min or until shallots are tender, stirring occasionally. Add water and bring to a boil; simmer 4 minutes. Stir in peas and heat 1 to 2 min. Stir in bok choy, scallions, and cilantro. Cook 2 minute, until bok choy is crisp-tender. Stir in remaining fish sauce. Serve over rice with lime wedges.
In the belly
Bok choi, pak choi, snow cabbage, or Chinese cabbage is a relative of cabbage and turnips. It's a zero calorie or negative calorie food, and facilitates weight loss. It's also an excellent source of vitamins C, A, and K, along with various minerals. Bok choy contains sulfur-containing compounds called glucosinolates, which are responsible for it's spicy-bitter taste and are being studied as possible cancer-preventers. It's a natural for stir-frying and steaming. Those with thyroid issues may wish to take advice before eating large amounts of bok choy, however, as it can encourage the formation of goiters.
In the kitchen
Bok choi is in plentiful supply just now, so I thought I'd look for something new to do with it. By far the most common thing to do with Bok choi is to stir-fry it, but here are a couple of other options.
Chicken broth and noodles
1.5 Tbsp sesame oil, divided
1 lb lean ground turkey
1 bunch sliced scallions, divided
4 cloves minced garlic, or to taste
1 Tbsp fresh minced ginger
4 c chicken broth
3/4 cup water
3 c thinly sliced bok choy
8 oz whole wheat or buckwheat noodles
3 Tbsp soy sauce
1 Tbsp rice vinegar
1 cucumber sliced into matchsticks
Cook ground turkey, all but 2 tablespoons of the scallions, garlic, and ginger in 1 Tbsp oil over med. heat, stirring often and breaking up the turkey, 4 to 6 minutes until no longer pink. Remove to a plate. Combine broth, water, bok choy, noodles, soy sauce, vinegar and the remaining 1/2 Tbsp oil in the pan and bring to a boil. Cook, stirring frequently, about 4 min., until the noodles are tender. Return turkey mixture to the pan and stir to blend. Top with the reserved 2 Tbsp scallions and cucumber.
Cilantro Fish Stew
1 lime
8 oz. peeled deveined shrimp (20- to 24-count)
8 oz. skinless cod fillet in 2-inch chunks
2 large shallots, finely chopped
1 t sugar
2 Tbsp + 1 t fish sauce
Salt
Pepper
6 oz thinly sliced bok choy
3 thinly sliced scallions
2 c packed fresh cilantro, coarsely chopped
2 t vegetable oil
2 c water
1 c frozen peas
1 c brown rice (measured raw), cooked, to serve
Grate 1 t lime zest into large resealable plastic bag. Cut lime into wedges and set aside for serving. Add shrimp, cod, shallots, sugar, 2 Tbsp fish sauce, pinch salt, and 1/2 t pepper to bag. Seal bag and shake to coat. Refrigerate 20 minutes. Cook shrimp mixture in oil 5 min or until shallots are tender, stirring occasionally. Add water and bring to a boil; simmer 4 minutes. Stir in peas and heat 1 to 2 min. Stir in bok choy, scallions, and cilantro. Cook 2 minute, until bok choy is crisp-tender. Stir in remaining fish sauce. Serve over rice with lime wedges.
Newsletters: 16 June, 2010
Excerpt from the Market Newsletter originally published on 16 June, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
Who can think of anything but strawberry shortcakes when strawberry season opens? And why make do with those stale spongecake cup things when you can make real shortcakes?
Here's the recipe my mom always used.
Strawberry shortcakes
1 quart strawberries, sliced
1/2 cup sugar
Mix strawberries and sugar; let stand 1 hour. (If you need to save time, stop here and just spoon the strawberries generously over good vanilla ice cream. Everyone will say "oooh" and you won't even have to turn on the oven.)
1/3 cup shortening
2 cups all-purpose flour
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup milk
Preheat oven to 450. Use a pastry blender or two table knives to cut shortening into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk until just blended. Turn dough onto a lightly floured surface. Gently smooth into a ball and knead 20-25 times. Roll out to 1/2-inch thickness and cut with a floured 3-inch round cutter (or other shapes as desired, adjusting baking times). Place about 1 inch apart on an ungreased cookie sheet. Bake until golden brown, abotu 10-12 minutes. Split crosswise while hot. Butter them if desired; fill and top with strawberries and top with sweetened whipped cream: For 1 cup of whipped cream, beat 1/2 cup whipping (heavy) cream with 1 Tbsp. granulated or powdered sugar in a chilled bowl until stiff.
From: Betty Crocker's cookbook (40th anniversary edition). Prentice Hall, c1991.
-------------
A slightly different way to do the berries:
10 cups sliced strawberries
1/4 cup sugar
3 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
Crush 3 cups strawberries with a potato masher. Add remaining berries. Sprinkle with sugars and add vinegar. Stir until all berries are coated. Cover; refrigerate at least 2 hr.
From: Cooking pleasures, June-July, 2000.
Cooking, and reading about cooking
Who can think of anything but strawberry shortcakes when strawberry season opens? And why make do with those stale spongecake cup things when you can make real shortcakes?
Here's the recipe my mom always used.
Strawberry shortcakes
1 quart strawberries, sliced
1/2 cup sugar
Mix strawberries and sugar; let stand 1 hour. (If you need to save time, stop here and just spoon the strawberries generously over good vanilla ice cream. Everyone will say "oooh" and you won't even have to turn on the oven.)
1/3 cup shortening
2 cups all-purpose flour
2 Tbsp. sugar
3 tsp. baking powder
1 tsp. salt
3/4 cup milk
Preheat oven to 450. Use a pastry blender or two table knives to cut shortening into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk until just blended. Turn dough onto a lightly floured surface. Gently smooth into a ball and knead 20-25 times. Roll out to 1/2-inch thickness and cut with a floured 3-inch round cutter (or other shapes as desired, adjusting baking times). Place about 1 inch apart on an ungreased cookie sheet. Bake until golden brown, abotu 10-12 minutes. Split crosswise while hot. Butter them if desired; fill and top with strawberries and top with sweetened whipped cream: For 1 cup of whipped cream, beat 1/2 cup whipping (heavy) cream with 1 Tbsp. granulated or powdered sugar in a chilled bowl until stiff.
From: Betty Crocker's cookbook (40th anniversary edition). Prentice Hall, c1991.
-------------
A slightly different way to do the berries:
10 cups sliced strawberries
1/4 cup sugar
3 Tbsp. balsamic vinegar
1 Tbsp. brown sugar
Crush 3 cups strawberries with a potato masher. Add remaining berries. Sprinkle with sugars and add vinegar. Stir until all berries are coated. Cover; refrigerate at least 2 hr.
From: Cooking pleasures, June-July, 2000.
07 December, 2016
Newsletters: 8 June, 2011
Excerpt from the Market Newsletter originally published on 8 June, 2011. View the full newsletter for all the photos and links.
In the garden
The WSU Master Gardeners say this is the time to plant fall perennials such as asters and chrysanthemums, and the second round of early greens. The watering season begins in June, usually about a week and a half before I realize it (which is why I shop at the Farmers' Market instead of trying to grow my own).
In the kitchen
Radishes are also in season now, so I thought I'd see if I could find something interesting to do with them. Epicurious was happy to oblige.
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
about 20 medium radishes
1.5 Tbsp. olive oil + extra to brush baking sheet
Coarse kosher salt
2 Tbsp. butter
1 tsp. fresh lemon juice
Trim radishes of all but 1/2 inch of tops; wash trimmed tops thoroughly; chop coarsely. Cut radishes in half lengthwise; add 1.5 Tbsp. olive oil and toss thoroughly to coat. Place cut side down on a large rimmed baking sheet brushed with olive oil; sprinkle lightly with salt. Roast at 450F until radishes are crisp-tender, stirring occasionally, about 18 minutes. Transfer to serving bowl and adjust seasonings. Melt butter over medium-high heat; add pinch of coarse kosher salt and cook until butter browns, swirling frequently, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Drizzle over roasted radishes; sprinkle with chopped radish tops and serve.
From: Bon Appétit, April 2011
Chilled Radish Buttermilk Soup
1/2 lb (1 1/4 c) radishes, trimmed and quartered
3/4 lb (2 c) seedless cucumbers, peeled and chopped
2 c chilled buttermilk
1 tsp. salt
1 tsp. seasoned rice vinegar
1/2 tsp. sugar
Purée all ingredients in a blender until very smooth. Garnish with thin slices of cucumber and radish, if desired.
From: Gourmet, August 2006
In the garden
The WSU Master Gardeners say this is the time to plant fall perennials such as asters and chrysanthemums, and the second round of early greens. The watering season begins in June, usually about a week and a half before I realize it (which is why I shop at the Farmers' Market instead of trying to grow my own).
In the kitchen
Radishes are also in season now, so I thought I'd see if I could find something interesting to do with them. Epicurious was happy to oblige.
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
about 20 medium radishes
1.5 Tbsp. olive oil + extra to brush baking sheet
Coarse kosher salt
2 Tbsp. butter
1 tsp. fresh lemon juice
Trim radishes of all but 1/2 inch of tops; wash trimmed tops thoroughly; chop coarsely. Cut radishes in half lengthwise; add 1.5 Tbsp. olive oil and toss thoroughly to coat. Place cut side down on a large rimmed baking sheet brushed with olive oil; sprinkle lightly with salt. Roast at 450F until radishes are crisp-tender, stirring occasionally, about 18 minutes. Transfer to serving bowl and adjust seasonings. Melt butter over medium-high heat; add pinch of coarse kosher salt and cook until butter browns, swirling frequently, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice. Drizzle over roasted radishes; sprinkle with chopped radish tops and serve.
From: Bon Appétit, April 2011
Chilled Radish Buttermilk Soup
1/2 lb (1 1/4 c) radishes, trimmed and quartered
3/4 lb (2 c) seedless cucumbers, peeled and chopped
2 c chilled buttermilk
1 tsp. salt
1 tsp. seasoned rice vinegar
1/2 tsp. sugar
Purée all ingredients in a blender until very smooth. Garnish with thin slices of cucumber and radish, if desired.
From: Gourmet, August 2006
Newsletters: 9 June, 2010
Excerpt from the Market Newsletter originally published on 9 June, 2010. View the full newsletter for all the photos and links.
Looks like we've got some hope of dry weather for this week. We could use it. The thing about rain, of course, is that it keeps some people indoors. This is bad for the market, as it (ahem) dampens sales and all the vendors get bored, standing around in the rain waiting for you when they could have gotten just as wet at the farm, weeding beans. It's great for the customers, though -- lines are short, and bored vendors are often in a mood to deal. Shoppers who show up around 1:45 on a rainy day can be pretty sure of finding someone willing to sell something cheap rather than haul it home again. Even if you can only get there right before the noon rush there's a good chance your favorite vendor will throw in an extra radish or some free whipped cream. And as my mom used to say: you're not made of sugar, you won't melt.
Rainy day shopping is an easy way to make sure our market survives these tough times. If you want to get more involved, here are some other ideas:
•Bring your friends and coworkers. A nice walk in the fresh air and the bustle of the market will clear the office fog from your brain and lift your energy level. Bring your whole lunch meeting and start thinking outside the box by thinking outside the building. Build up your team by enticing your team members with beautiful, healthy, amazingly fresh vegetables.
•Encourage a favorite business to become a sponsor. It's a great way for them to get their name in front of people like you, and it helps us pay for all kinds of things, from publicity posters to the market manager herself. You can even become a sponsor yourself, you don't have to be a business. There's more information on the sponsor page, or contact the market manager.
•Buy market bags and raffle tickets. Market merchandise directly supports the market. We don't know yet if we will be able to sell Olympic Mountain ice cream this summer; if we do, it will also directly support the market. Which brings us to the next point...
•Volunteer. We really need someone to sell raffle tickets and help with the ice cream, but there are all kinds of things to be done. You don't even have to be available during market hours. Volunteering is almost as good for you as fresh vegetables. It's a great way to plump up an anemic resume, meet interesting people, be a part of something positive, and feel good about yourself. Check out the volunteer page or contact the market manager for more information.
...
Cooking, and reading about cooking
Broccoli raab is one of the lesser-known vegetables currently in season. Here's the only recipe Epicurious had for it, at least under that name:
Micro-Quick Hot-Sweet Salad of Broccoli Raab and Carrots
1 lb broccoli raab (or a little more), tough part of stalk removed
About 1 pound fairly thin medium carrots, peeled
1 tablespoon sweet sherry or sweet vermouth
1 tablespoon cider vinegar or balsamic vinegar
1 1/2 tablespoons honey
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon ground hot pepper
2 tablespoons peanut or corn oil
1 tablespoon Asian (dark) sesame oil
Wash broccoli raab in several changes of water, lifting out so debris settles. Without drying, spread in microwavable serving dish. Cover with plastic wrap and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Pierce plastic and allow to cool. Place carrots in microwavable dish. Cover with plastic wrap. Cook just until carrots lose their raw crunch but are not cooked through — 1 1/2 to 2 minutes. Pierce plastic and cool slightly. In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils. Line up broccoli raab stems on cutting board. Cut apart from tops (the florets and leaves). Squeeze tops dry, then blot with towel. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish. Cut carrots the same way and add to dish. Toss with dressing. Season. Chill.
Looks like we've got some hope of dry weather for this week. We could use it. The thing about rain, of course, is that it keeps some people indoors. This is bad for the market, as it (ahem) dampens sales and all the vendors get bored, standing around in the rain waiting for you when they could have gotten just as wet at the farm, weeding beans. It's great for the customers, though -- lines are short, and bored vendors are often in a mood to deal. Shoppers who show up around 1:45 on a rainy day can be pretty sure of finding someone willing to sell something cheap rather than haul it home again. Even if you can only get there right before the noon rush there's a good chance your favorite vendor will throw in an extra radish or some free whipped cream. And as my mom used to say: you're not made of sugar, you won't melt.
Rainy day shopping is an easy way to make sure our market survives these tough times. If you want to get more involved, here are some other ideas:
•Bring your friends and coworkers. A nice walk in the fresh air and the bustle of the market will clear the office fog from your brain and lift your energy level. Bring your whole lunch meeting and start thinking outside the box by thinking outside the building. Build up your team by enticing your team members with beautiful, healthy, amazingly fresh vegetables.
•Encourage a favorite business to become a sponsor. It's a great way for them to get their name in front of people like you, and it helps us pay for all kinds of things, from publicity posters to the market manager herself. You can even become a sponsor yourself, you don't have to be a business. There's more information on the sponsor page, or contact the market manager.
•Buy market bags and raffle tickets. Market merchandise directly supports the market. We don't know yet if we will be able to sell Olympic Mountain ice cream this summer; if we do, it will also directly support the market. Which brings us to the next point...
•Volunteer. We really need someone to sell raffle tickets and help with the ice cream, but there are all kinds of things to be done. You don't even have to be available during market hours. Volunteering is almost as good for you as fresh vegetables. It's a great way to plump up an anemic resume, meet interesting people, be a part of something positive, and feel good about yourself. Check out the volunteer page or contact the market manager for more information.
...
Cooking, and reading about cooking
Broccoli raab is one of the lesser-known vegetables currently in season. Here's the only recipe Epicurious had for it, at least under that name:
Micro-Quick Hot-Sweet Salad of Broccoli Raab and Carrots
1 lb broccoli raab (or a little more), tough part of stalk removed
About 1 pound fairly thin medium carrots, peeled
1 tablespoon sweet sherry or sweet vermouth
1 tablespoon cider vinegar or balsamic vinegar
1 1/2 tablespoons honey
1/2 teaspoon kosher salt
1/8 to 1/4 teaspoon ground hot pepper
2 tablespoons peanut or corn oil
1 tablespoon Asian (dark) sesame oil
Wash broccoli raab in several changes of water, lifting out so debris settles. Without drying, spread in microwavable serving dish. Cover with plastic wrap and cook for 2 minutes. Toss, then continue cooking until not quite done, 1 to 2 minutes more. Pierce plastic and allow to cool. Place carrots in microwavable dish. Cover with plastic wrap. Cook just until carrots lose their raw crunch but are not cooked through — 1 1/2 to 2 minutes. Pierce plastic and cool slightly. In a small dish, mix sherry, vinegar, honey, salt and hot pepper to taste, stirring to blend. Add peanut and sesame oils. Line up broccoli raab stems on cutting board. Cut apart from tops (the florets and leaves). Squeeze tops dry, then blot with towel. Cut into very thin shreds; return to dish. Slice stems on a sharp angle to form long oblongs 1/8 inch thick; add to dish. Cut carrots the same way and add to dish. Toss with dressing. Season. Chill.
01 December, 2016
Newsletters: 1 June, 2011
Excerpt from the Market Newsletter originally published on 1 June, 2011 (there were earlier ones, but this is the first to include non-market information and recipes). View the full newsletter for all the photos and links.
In the flesh
Raw rhubarb is a good source of fiber, potassium, magnesium, manganese, and vitamins c and K. It is a traditional remedy for indigestion, and has been linked to lowered blood pressure and cholesterol levels. It also has anti-oxidant, anti-inflammatory and anti-allergy properties. Some claim that regular doses of rhubarb extract will diminish hot flashes.
Rhubarb is related to buckwheat, thrives in cold climates, and is native to western China, Tibet, Mongolia, and Siberia. Look for deep red stalks, which will be sweeter and richer, that have been pulled rather than cut; but whatever you do, don't eat the leaves!
In the kitchen
There's something about spring and beginnings that makes me want to play with historic recipes. Here are some comparatively recent ones I found in the historic cookbooks at the State Library (yes, they're still open to the general public, at least for now...).
Rhubarb Conserve
1 lb. rhubarb, washed and sliced
2 c sugar
1/2 c raisins
Juice and grated peel of 1 lemon or 1/2 orange
Sprinkle rhubarb with sugar. Mix with remaining ingredients and let stand a half hour to draw the juice. Bring slowly to boiling and simmer until thick, about 1/2 hour. Let cool and seal.
From: 28 delicious ways to serve Sumner hot-house rhubarb. Sumner Rhubarb Growers Association, [1930]
Chili butter
1 Tbsp. chili sauce
2 Tbsp. butter
toast round
thin slice liver sausage
paprika
Mix chili sauce and butter. Spread on toast round, top with liver sausage, and sprinkle with paprika.
From: Yum-yum recipes. Compiled and pub. by the Tonasket Civic League, 1938.
Lettuce cocktail
1 crisp head lettuce, cut fine with scissors
4 Tbsp catsup
2 Tbsp butter
2 Tbsp. Worcestershire sauce
4 hard boiled eggs, shredded
4 Tbsp. vinegar
3 Tbsp. sugar
4 small onions, shredded
salt to taste
Mix lettuce, eggs, and onions. Melt butter and allow to cool; add catsup, Worcestershire sauce, sugar, vinegar, and salt. To serve, pour sauce mixture over lettuce mixture and chill in cocktail glasses.
From: Yum-yum recipes. Compiled and pub. by the Tonasket Civic League, 1938.
In the flesh
Raw rhubarb is a good source of fiber, potassium, magnesium, manganese, and vitamins c and K. It is a traditional remedy for indigestion, and has been linked to lowered blood pressure and cholesterol levels. It also has anti-oxidant, anti-inflammatory and anti-allergy properties. Some claim that regular doses of rhubarb extract will diminish hot flashes.
Rhubarb is related to buckwheat, thrives in cold climates, and is native to western China, Tibet, Mongolia, and Siberia. Look for deep red stalks, which will be sweeter and richer, that have been pulled rather than cut; but whatever you do, don't eat the leaves!
In the kitchen
There's something about spring and beginnings that makes me want to play with historic recipes. Here are some comparatively recent ones I found in the historic cookbooks at the State Library (yes, they're still open to the general public, at least for now...).
Rhubarb Conserve
1 lb. rhubarb, washed and sliced
2 c sugar
1/2 c raisins
Juice and grated peel of 1 lemon or 1/2 orange
Sprinkle rhubarb with sugar. Mix with remaining ingredients and let stand a half hour to draw the juice. Bring slowly to boiling and simmer until thick, about 1/2 hour. Let cool and seal.
From: 28 delicious ways to serve Sumner hot-house rhubarb. Sumner Rhubarb Growers Association, [1930]
Chili butter
1 Tbsp. chili sauce
2 Tbsp. butter
toast round
thin slice liver sausage
paprika
Mix chili sauce and butter. Spread on toast round, top with liver sausage, and sprinkle with paprika.
From: Yum-yum recipes. Compiled and pub. by the Tonasket Civic League, 1938.
Lettuce cocktail
1 crisp head lettuce, cut fine with scissors
4 Tbsp catsup
2 Tbsp butter
2 Tbsp. Worcestershire sauce
4 hard boiled eggs, shredded
4 Tbsp. vinegar
3 Tbsp. sugar
4 small onions, shredded
salt to taste
Mix lettuce, eggs, and onions. Melt butter and allow to cool; add catsup, Worcestershire sauce, sugar, vinegar, and salt. To serve, pour sauce mixture over lettuce mixture and chill in cocktail glasses.
From: Yum-yum recipes. Compiled and pub. by the Tonasket Civic League, 1938.
Newsletters: 2 June, 2010
Partly for fun and partly to avoid work, I thought it would be interesting to republish the less ephemeral bits of some old newsletters. Besides, why should recycling be limited to stuff? In an attempt to retain some seasonality here, I'll be posting them at what I calculate to be the opposite time of year as the original post -- so if this blog turns out to have any readers in the southern hemisphere (and if there is anyone, please drop me a line to say hi and make my day, I'm at TTCFMweb["at" sign]gmail.com), they should be just about in the right season for you.
Some of the recipes will have already been posted here once, but they're on a different context here. Besides, as I already mentioned, I'm avoiding work this winter.
Oh, and please be assured, I will be writing new posts this winter as topics occur to me (or are suggested by readers, hint, hint), so there will be some fresh info showing up as well.
So here we go. Excerpt from the Market Newsletter originally published on 1 June, 2011 (there were earlier ones, but this is the first to include non-market information and recipes). View the full newsletter for all the photos and links.
-----------------------------------------------------------------------------------------
I got rushed and forgot to put [a recipe] in last week, so I'll send two this week. They're from Pleyn delit, a classic book of medieval recipes interpreted for the modern cook. The first is fifteenth century English; no date is given for the second, Middle Eastern one. Enjoy!
Buttered Wortes (buttered greens)
2-3 lbs beet greens, spinach, or other greens, plus some parsley
2-3 leeks
2 Tbsp (or more) butter
4-6 slices bread, diced and lightly toasted
Blanch greens and leeks in a large pot of boiling, salted water for 3-4 minutes, no longer. Drain in a colander; squeeze out excess water with a potato masher or broad spoon, then chop roughly by running a knife through the mass in the colander. Combine with butter and 1/2 cup fresh water in a pan; stir, cover, and leave over very low heat for another five minutes. Salt to taste and serve mixed with the bread cubes.
Isfanakh Mutajjan (fried spinach)
2 lbs fresh spinach, washed and trimmed
2-3 Tbsp sesame oil
1/4 tsp salt
1-2 cloves garlic, minced (about 1 tsp)
1/4 tsp each ground cumin and coriander
pinch ground cinnamon
Parboil the spinach in a large pot of salted water for 2-4 minutes. Press out excess water and chop the spinach roughly. Stir-fry in the oil until fragrant, adding the spices towards the end; or put in a heavy saucepan or casserole with the oil and spices, stir, and leave to cook over very low heat another 10-15 minutes; or cook, covered, in a low oven 15-20 minutes (or microwave 3-4 minutes if that doesn't seem too weird).
Some of the recipes will have already been posted here once, but they're on a different context here. Besides, as I already mentioned, I'm avoiding work this winter.
Oh, and please be assured, I will be writing new posts this winter as topics occur to me (or are suggested by readers, hint, hint), so there will be some fresh info showing up as well.
So here we go. Excerpt from the Market Newsletter originally published on 1 June, 2011 (there were earlier ones, but this is the first to include non-market information and recipes). View the full newsletter for all the photos and links.
-----------------------------------------------------------------------------------------
I got rushed and forgot to put [a recipe] in last week, so I'll send two this week. They're from Pleyn delit, a classic book of medieval recipes interpreted for the modern cook. The first is fifteenth century English; no date is given for the second, Middle Eastern one. Enjoy!
Buttered Wortes (buttered greens)
2-3 lbs beet greens, spinach, or other greens, plus some parsley
2-3 leeks
2 Tbsp (or more) butter
4-6 slices bread, diced and lightly toasted
Blanch greens and leeks in a large pot of boiling, salted water for 3-4 minutes, no longer. Drain in a colander; squeeze out excess water with a potato masher or broad spoon, then chop roughly by running a knife through the mass in the colander. Combine with butter and 1/2 cup fresh water in a pan; stir, cover, and leave over very low heat for another five minutes. Salt to taste and serve mixed with the bread cubes.
Isfanakh Mutajjan (fried spinach)
2 lbs fresh spinach, washed and trimmed
2-3 Tbsp sesame oil
1/4 tsp salt
1-2 cloves garlic, minced (about 1 tsp)
1/4 tsp each ground cumin and coriander
pinch ground cinnamon
Parboil the spinach in a large pot of salted water for 2-4 minutes. Press out excess water and chop the spinach roughly. Stir-fry in the oil until fragrant, adding the spices towards the end; or put in a heavy saucepan or casserole with the oil and spices, stir, and leave to cook over very low heat another 10-15 minutes; or cook, covered, in a low oven 15-20 minutes (or microwave 3-4 minutes if that doesn't seem too weird).
20 November, 2016
Asian-style pickled turnips
approx. 500 g. total (just over a pound) salad turnips and carrots (and a cucumber if desired); turnips should predominate
1/2 tsp. salt
4 Tbsp. sugar
7 Tbsp rice wine vinegar
1/2 tsp. ground ginger, to taste
1-2 whole dried red peppers, optional
Peel (if desired) and chop turnips and carrots into pieces less than 1/2 inch thick, peel and cut cucumber into 6ths lengthwise, remove seeds, and cut into 1-1 1/2-inch pieces. Mix vegetables with salt and let sit 1 hr.; dry thoroughly. Dissolve sugar in vinegar and add ginger; pour over vegetables and peppers, and toss to coat. Chill at least 6 hours.
By Dana Huffman.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/2 tsp. salt
4 Tbsp. sugar
7 Tbsp rice wine vinegar
1/2 tsp. ground ginger, to taste
1-2 whole dried red peppers, optional
Peel (if desired) and chop turnips and carrots into pieces less than 1/2 inch thick, peel and cut cucumber into 6ths lengthwise, remove seeds, and cut into 1-1 1/2-inch pieces. Mix vegetables with salt and let sit 1 hr.; dry thoroughly. Dissolve sugar in vinegar and add ginger; pour over vegetables and peppers, and toss to coat. Chill at least 6 hours.
By Dana Huffman.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
25 October, 2016
Chocolate
native to: South America
While chocolate's reputation has improved in the last decade or so, it still falls short of the "eat plenty, it's good for you" category. The problem is that plain cocoa (the unsweetened powder, not the drink) has lots of good stuff in it, but making it palatable requires a lot of sugar and fat.
Chocolate is a great source of antioxidants (by some measures, better than açai or blueberries), provides lots of minerals, and is a good source of fiber. Its nutrients include manganese, copper, iron, magnesium, calcium, vitamins A, B1-3, C, and E, pantothenic acid, and polyphenols, especially flavanols. It also contains small amounts of caffeine and another stimulant, theobromine. It can reduce insulin resistance and mitigate the impact of cholesterol and protects against heart attacks. It offers some protection against sunburn and sun-induced damage. It improves blood flow to the skin and the brain. It also releases endorphins and offers phenylethylamine and serotonin, which may explain why it's so good against PMS and the blues.
The easiest way to get all these benefits is to look for quality dark chocolate, ideally with a cocoa content of 70% or higher. One source suggests an optimal dose of 20 grams of bittersweet chocolate every three days. Unfortunately, this isn't what's going to show up in the average Trick-or-Treat bag, but what's life without the occasional wild indulgence and pure sugar high?
Then there's the bad news. Processed chocolate is full of sugar, corn syrup, milk fats, hydrogenated oils, and other stuff from the "bad for you but tastes good" category. The stimulants in chocolate have been found to trigger migraines in those prone to them, despite the claims of some studies. Also, the copper in chocolate is so abundant and bioavailable that it increases the risk of things like varicose veins, hemorrhoids, aneurysms, bruising, heart disease, stroke, and osteoarthritis. On a less drastic level, high chocolate consumption is linked with sinus problems, heartburn, kidney stones, esophageal reflux (GERD), and PMS.
Read more:
label-style nutrition information for dark chocolate
label-style nutrition information for milk chocolate
Cacaoweb
acu-cell.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
While chocolate's reputation has improved in the last decade or so, it still falls short of the "eat plenty, it's good for you" category. The problem is that plain cocoa (the unsweetened powder, not the drink) has lots of good stuff in it, but making it palatable requires a lot of sugar and fat.
Chocolate is a great source of antioxidants (by some measures, better than açai or blueberries), provides lots of minerals, and is a good source of fiber. Its nutrients include manganese, copper, iron, magnesium, calcium, vitamins A, B1-3, C, and E, pantothenic acid, and polyphenols, especially flavanols. It also contains small amounts of caffeine and another stimulant, theobromine. It can reduce insulin resistance and mitigate the impact of cholesterol and protects against heart attacks. It offers some protection against sunburn and sun-induced damage. It improves blood flow to the skin and the brain. It also releases endorphins and offers phenylethylamine and serotonin, which may explain why it's so good against PMS and the blues.
The easiest way to get all these benefits is to look for quality dark chocolate, ideally with a cocoa content of 70% or higher. One source suggests an optimal dose of 20 grams of bittersweet chocolate every three days. Unfortunately, this isn't what's going to show up in the average Trick-or-Treat bag, but what's life without the occasional wild indulgence and pure sugar high?
Then there's the bad news. Processed chocolate is full of sugar, corn syrup, milk fats, hydrogenated oils, and other stuff from the "bad for you but tastes good" category. The stimulants in chocolate have been found to trigger migraines in those prone to them, despite the claims of some studies. Also, the copper in chocolate is so abundant and bioavailable that it increases the risk of things like varicose veins, hemorrhoids, aneurysms, bruising, heart disease, stroke, and osteoarthritis. On a less drastic level, high chocolate consumption is linked with sinus problems, heartburn, kidney stones, esophageal reflux (GERD), and PMS.
Read more:
label-style nutrition information for dark chocolate
label-style nutrition information for milk chocolate
Cacaoweb
acu-cell.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
28 September, 2016
Apples
native to: Central and southwestern Asia, and Eastern Europe
in season here: late August through October
Apples provide phytonutrients that help regulate blood sugar and fiber that helps regulate blood fat to prevent heart disease. They support digestion by improving the bacterial balance in the large intestine. They also contain antioxidants and anti-inflammatories that lower the risk of cardiovascular disease, lung cancer, and asthma. Eating whole apples (as opposed to applesauce or apple juice) is particularly useful in satisfying hunger and helping dieters eat less. Although apples are mostly carbohydrate, they have a low glycemic index. They also offer moderate amounts of vitamin C and potassium. The red color in an apple's skin is caused by the polyphenol anthocyanin; quercetin is another nutrient particularly found in the skin of an apple. Polyphenols are also behind the browning of sliced apples.
Apples are members of the Rose family, related to apricots, plums, cherries, raspberries, and almonds. They fall into two categories: cooking apples such as Granny Smith, Gravenstein, and Jonagold, and dessert apples such as Fuji, Braeburn, and Delicious (the heritage kind, not the pretty-but-tasteless later strains). While "cooking" apples can also be eaten fresh, and in fact many prefer a nice tart snack, dessert apples seldom cook up well. There are some 7000 apple varieties.
Apples are another of the "Dirty Dozen" that tend to have pesticide residues when grown conventionally. Most apples are coated in some kind of wax to keep them from drying out and shriveling; even organic apples can have such a coating, as long as the wax is organic. The carbs in apples can be a problem for those with IBS, but actual allergies to apples are rare.
Read more:
label-style nutrition information for raw apples
label-style nutrition information for apple juice
World's Healthiest Foods
Authority Nutrition
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: late August through October
Apples provide phytonutrients that help regulate blood sugar and fiber that helps regulate blood fat to prevent heart disease. They support digestion by improving the bacterial balance in the large intestine. They also contain antioxidants and anti-inflammatories that lower the risk of cardiovascular disease, lung cancer, and asthma. Eating whole apples (as opposed to applesauce or apple juice) is particularly useful in satisfying hunger and helping dieters eat less. Although apples are mostly carbohydrate, they have a low glycemic index. They also offer moderate amounts of vitamin C and potassium. The red color in an apple's skin is caused by the polyphenol anthocyanin; quercetin is another nutrient particularly found in the skin of an apple. Polyphenols are also behind the browning of sliced apples.
Apples are members of the Rose family, related to apricots, plums, cherries, raspberries, and almonds. They fall into two categories: cooking apples such as Granny Smith, Gravenstein, and Jonagold, and dessert apples such as Fuji, Braeburn, and Delicious (the heritage kind, not the pretty-but-tasteless later strains). While "cooking" apples can also be eaten fresh, and in fact many prefer a nice tart snack, dessert apples seldom cook up well. There are some 7000 apple varieties.
Apples are another of the "Dirty Dozen" that tend to have pesticide residues when grown conventionally. Most apples are coated in some kind of wax to keep them from drying out and shriveling; even organic apples can have such a coating, as long as the wax is organic. The carbs in apples can be a problem for those with IBS, but actual allergies to apples are rare.
Read more:
label-style nutrition information for raw apples
label-style nutrition information for apple juice
World's Healthiest Foods
Authority Nutrition
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Applesauce
cooking apples, quartered or eighthed (and cored if you're fastidious)
water
cinnamon to taste (optional)
sugar to taste (optional)
Put apple pieces into a saucepan or kettle (depending on how many you've got). Add enough water to cover the bottom of the pan and keep the apples from burning. Cook over moderate heat, stirring regularly, until the apples are all mushy. Run through a food mill to remove skins and seeds (you may want to let it cool a bit first unless you're canning it). Taste; add cinnamon if desired and a little sugar if necessary.
Jonagold is a good variety to use for applesauce. Sauce may be canned; pack hot and process in boiling water 20 minutes for pints or quarts, 15 minutes for half-pints/jelly jars (any good canning book will provide full details).
From Dorothy Huffman.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
water
cinnamon to taste (optional)
sugar to taste (optional)
Put apple pieces into a saucepan or kettle (depending on how many you've got). Add enough water to cover the bottom of the pan and keep the apples from burning. Cook over moderate heat, stirring regularly, until the apples are all mushy. Run through a food mill to remove skins and seeds (you may want to let it cool a bit first unless you're canning it). Taste; add cinnamon if desired and a little sugar if necessary.
Jonagold is a good variety to use for applesauce. Sauce may be canned; pack hot and process in boiling water 20 minutes for pints or quarts, 15 minutes for half-pints/jelly jars (any good canning book will provide full details).
From Dorothy Huffman.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
21 September, 2016
Tomatillos
native to: Mexico
in season here: fall
Although tomatillos, or husk tomatoes, look like tomatoes in a husk, they're more closely related to cape gooseberries. They're normally green and used in sauces, but there are red and purple varieties that can be made into jam. They're members of the nightshade family and can promote inflammation, although they don't have as much alkaloid (which is what might be called the pro-inflammatory at issue) as other nightshades.
Tomatillos offer vitamins A, C, and K, niacin, potassium, manganese, magnesium, and fiber. They also have unique antioxidant phytochemicals called withanolides, which have anti-cancer and antibacterial properties, and antioxidant flavonoids such as beta carotene. They're a low-calorie food, making them a good choice for weight loss, and their niacin helps boost energy levels. Their vitamin A and beta carotene make them good for the eyes.
Read more:
label-style nutrition information for raw tomatillos
Organic Facts
recipes for fermented tomatillo salsa
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: fall
Although tomatillos, or husk tomatoes, look like tomatoes in a husk, they're more closely related to cape gooseberries. They're normally green and used in sauces, but there are red and purple varieties that can be made into jam. They're members of the nightshade family and can promote inflammation, although they don't have as much alkaloid (which is what might be called the pro-inflammatory at issue) as other nightshades.
Tomatillos offer vitamins A, C, and K, niacin, potassium, manganese, magnesium, and fiber. They also have unique antioxidant phytochemicals called withanolides, which have anti-cancer and antibacterial properties, and antioxidant flavonoids such as beta carotene. They're a low-calorie food, making them a good choice for weight loss, and their niacin helps boost energy levels. Their vitamin A and beta carotene make them good for the eyes.
Read more:
label-style nutrition information for raw tomatillos
Organic Facts
recipes for fermented tomatillo salsa
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Pork Tenderloin in Tomatillo Sauce
Tomatillo sauce:
2 lbs. tomatillos, husks removed, washed
2 large jalapenos
1 large onion, cut into wedges
6 - 8 large cloves garlic, peeled
cilantro to taste
juice of 1 lime
salt to taste
Place an oven rack a few inches from the broiler. Arrange tomatillos, jalapenos, onion, and garlic on a roasting pan and place a few inches from the broiler. Broil 5-6 minutes, until they start to char. Turn over and broil another 5-6 minutes, until tomatillos are soft and blackened. Remove from oven and cool about 20 minutes. Split the jalapenos in half lengthwise and remove the seeds (reserve some seeds for a hotter sauce). Place vegetables and their juices in a blender and puree until desired consistency is reached; it should be a little chunky. Add the cilantro, lime juice, and of salt; pulse a few more times to mix. Can be made up to 3 days in advance.
Pork tenderloin:
3 Tbsp. flour
1 Tbsp. salt
1/2 teaspoon cumin
bacon grease, lard, or vegetable oil, for browning
2 lbs pork tenderloin, cut into cubes
1/4 cup Mexican-style beer
1 recipe tomatillo sauce (above)
Combine flour, salt, and cumin in a large mixing bowl. Add the pork cubes and gently toss to coat. Brown the pork in hot grease/oil, cooking one layer at a time, about 1 - 2 minutes per side. Remove with a slotted spoon, set aside, and continue with the remaining pork. Deglaze the pan with beer, scraping up any leftover browned bits as the beer bubbles. Return the browned pork cubes to the skillet and add tomatillo sauce. Bring the mixture to a gentle boil; reduce heat and simmer for 15 - 20 minutes. May be made a day or two in advance; flavor improves with time.
Serve with:
Small corn or flour tortillas
Cooked rice
Cooked beans
Chopped cilantro
Lime wedges
Adapted from The Kitchn
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 lbs. tomatillos, husks removed, washed
2 large jalapenos
1 large onion, cut into wedges
6 - 8 large cloves garlic, peeled
cilantro to taste
juice of 1 lime
salt to taste
Place an oven rack a few inches from the broiler. Arrange tomatillos, jalapenos, onion, and garlic on a roasting pan and place a few inches from the broiler. Broil 5-6 minutes, until they start to char. Turn over and broil another 5-6 minutes, until tomatillos are soft and blackened. Remove from oven and cool about 20 minutes. Split the jalapenos in half lengthwise and remove the seeds (reserve some seeds for a hotter sauce). Place vegetables and their juices in a blender and puree until desired consistency is reached; it should be a little chunky. Add the cilantro, lime juice, and of salt; pulse a few more times to mix. Can be made up to 3 days in advance.
Pork tenderloin:
3 Tbsp. flour
1 Tbsp. salt
1/2 teaspoon cumin
bacon grease, lard, or vegetable oil, for browning
2 lbs pork tenderloin, cut into cubes
1/4 cup Mexican-style beer
1 recipe tomatillo sauce (above)
Combine flour, salt, and cumin in a large mixing bowl. Add the pork cubes and gently toss to coat. Brown the pork in hot grease/oil, cooking one layer at a time, about 1 - 2 minutes per side. Remove with a slotted spoon, set aside, and continue with the remaining pork. Deglaze the pan with beer, scraping up any leftover browned bits as the beer bubbles. Return the browned pork cubes to the skillet and add tomatillo sauce. Bring the mixture to a gentle boil; reduce heat and simmer for 15 - 20 minutes. May be made a day or two in advance; flavor improves with time.
Serve with:
Small corn or flour tortillas
Cooked rice
Cooked beans
Chopped cilantro
Lime wedges
Adapted from The Kitchn
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
14 September, 2016
Grapes
native to: many regions, including Asia, Africa, and North America
in season here: late August-September
Grapes can be loosely categorized as table, wine, or raisin grapes. They're technically berries, and come in a wide range of colors and sizes. They were cultivated in Asia as early as 5000 B.C.E and come to us with a certain mystique, being the source of the classical world's sacred intoxicant, wine. In the 2nd century C.E., when they were being planted in the Rhine Valley, over 90 varieties were known. Different native varieties can be found all over the world. Concord and muscadine grapes are native to North America, while the Amur grape is native to Asia.
Grapes are a source of several phytonutrients, including resveratrol, that are thought to increase longevity. They have a low glycemic index and are good for balancing blood sugar (two points that, it turns out, are not as closely linked as we've been led to believe). They also provide melatonin and unique oligopeptides with antibacterial properties. The skins and seeds (if any) are particularly high in antioxidants and anti-inflammatories. Grapes also greatly benefit the cardiovascular system, including blood pressure regulation and improving cholesterol levels. Regular consumption of grapes or grape juice can even improve your ability to learn, making them a great study snack. They also provide vitamins B2, C, and K, as well as copper and other micronutrient minerals. Raisins, of course, are higher in sugar and calories, although they offer pretty much the same nutrients otherwise.
Grapes are another of those foods that retain pesticide residues well, making organic grapes a good choice. Genetically engineered grapes do exist, but are still very rare. Generally speaking, red grapes are the sweetest, white grapes (actually light green) are next, and purple or blue-black grapes are the least sweet and most "grape-y" in flavor. Grapes can be frozen, although that does reduce their flavor somewhat; frozen grapes can make a great summertime snack.
Read more:
label-style nutrition information for raw grapes
label-style nutrition information for grape juice
label-style nutrition information for raisins
World's Healthiest Foods
raisins at Nutrition and You
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: late August-September
Grapes can be loosely categorized as table, wine, or raisin grapes. They're technically berries, and come in a wide range of colors and sizes. They were cultivated in Asia as early as 5000 B.C.E and come to us with a certain mystique, being the source of the classical world's sacred intoxicant, wine. In the 2nd century C.E., when they were being planted in the Rhine Valley, over 90 varieties were known. Different native varieties can be found all over the world. Concord and muscadine grapes are native to North America, while the Amur grape is native to Asia.
Grapes are a source of several phytonutrients, including resveratrol, that are thought to increase longevity. They have a low glycemic index and are good for balancing blood sugar (two points that, it turns out, are not as closely linked as we've been led to believe). They also provide melatonin and unique oligopeptides with antibacterial properties. The skins and seeds (if any) are particularly high in antioxidants and anti-inflammatories. Grapes also greatly benefit the cardiovascular system, including blood pressure regulation and improving cholesterol levels. Regular consumption of grapes or grape juice can even improve your ability to learn, making them a great study snack. They also provide vitamins B2, C, and K, as well as copper and other micronutrient minerals. Raisins, of course, are higher in sugar and calories, although they offer pretty much the same nutrients otherwise.
Grapes are another of those foods that retain pesticide residues well, making organic grapes a good choice. Genetically engineered grapes do exist, but are still very rare. Generally speaking, red grapes are the sweetest, white grapes (actually light green) are next, and purple or blue-black grapes are the least sweet and most "grape-y" in flavor. Grapes can be frozen, although that does reduce their flavor somewhat; frozen grapes can make a great summertime snack.
Read more:
label-style nutrition information for raw grapes
label-style nutrition information for grape juice
label-style nutrition information for raisins
World's Healthiest Foods
raisins at Nutrition and You
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Spiced grape juice
3-4 lbs. white grapes, or a combination of white, red, and purple grapes*
water as needed
generous 1-inch piece of cinnamon stick
4 cloves
1/4-inch piece of long pepper**
dash nutmeg
9 cardamom seeds
1/4 tsp. grains of paradise**
1/4 tsp. chopped ginger
Wash and stem grapes. Place in a kettle and add enough water to keep grapes from burning. Slowly heat grapes, occasionally mashing and stirring, until they start to simmer. Simmer grapes (still mashing and stirring occasionally) until soft and starting to burst, about 10 minutes. Transfer to a jelly bag or several layers of cheesecloth and let juice drain into a kettle or bowl (I have found that cheesecloth laid over a steamer basket fitted into a good-sized kettle works well). Leave to drip several hours, then squeeze bag or cheesecloth to express any remaining juice. Discard skins and chill juice at least 24 hours to allow lees to settle.
Pour off juice, either being careful not to disturb sediment or filtering through a coffee filter. Adjust the amount to about 750 ml. (3-3 1/4 cups). Place all spices except ginger in a mortar and grind coarsely; add to juice along with ginger. Return juice to refrigerator and let sit; taste just before bedtime and make any adjustments in spices you think necessary (remembering that spices will grow stronger); add sugar or honey if you want (not recommended); let sit at least overnight. At this point it's ready to drink.
If you've made enough to can, strain juice through another coffee filter, a tea towel or similar cloth (remembering that the juice will stain), or a layer or two of good-quality paper towels to remove spices. Bring juice to a boil and pour into sterilized jars, leaving at least 1/4-inch headspace. Process in boiling water 5 minutes for quarts or smaller. If you can this in jelly jars, you have nice individual drinks that don't have to be refrigerated, although you'll want to pack a can opener in that lunch.
Adapted from: To the king's taste / Lorna J. Sass, in an attempt to mimic the muste served at the Bors Hede.
Juicing and canning instructions from the National Center for Home Food Preservation
-------
*It is possible to use bottled grape juice for this recipe, but juice from concentrate is significantly sweeter than juice that has never been concentrated -- so much so that I cannot recommend it. If you can find bottled juice that is a mix of from-concentrate and never-concentrated, you can try adjusting the sweetness by adding the acid blend used in winemaking (I have not had good results from trying this with juice that is all from concentrate, however).
**Try Buck's or Penzey's for the more unusual spices; grains of paradise can sometimes also be found among brewing and winemaking supplies.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
water as needed
generous 1-inch piece of cinnamon stick
4 cloves
1/4-inch piece of long pepper**
dash nutmeg
9 cardamom seeds
1/4 tsp. grains of paradise**
1/4 tsp. chopped ginger
Wash and stem grapes. Place in a kettle and add enough water to keep grapes from burning. Slowly heat grapes, occasionally mashing and stirring, until they start to simmer. Simmer grapes (still mashing and stirring occasionally) until soft and starting to burst, about 10 minutes. Transfer to a jelly bag or several layers of cheesecloth and let juice drain into a kettle or bowl (I have found that cheesecloth laid over a steamer basket fitted into a good-sized kettle works well). Leave to drip several hours, then squeeze bag or cheesecloth to express any remaining juice. Discard skins and chill juice at least 24 hours to allow lees to settle.
Pour off juice, either being careful not to disturb sediment or filtering through a coffee filter. Adjust the amount to about 750 ml. (3-3 1/4 cups). Place all spices except ginger in a mortar and grind coarsely; add to juice along with ginger. Return juice to refrigerator and let sit; taste just before bedtime and make any adjustments in spices you think necessary (remembering that spices will grow stronger); add sugar or honey if you want (not recommended); let sit at least overnight. At this point it's ready to drink.
If you've made enough to can, strain juice through another coffee filter, a tea towel or similar cloth (remembering that the juice will stain), or a layer or two of good-quality paper towels to remove spices. Bring juice to a boil and pour into sterilized jars, leaving at least 1/4-inch headspace. Process in boiling water 5 minutes for quarts or smaller. If you can this in jelly jars, you have nice individual drinks that don't have to be refrigerated, although you'll want to pack a can opener in that lunch.
Adapted from: To the king's taste / Lorna J. Sass, in an attempt to mimic the muste served at the Bors Hede.
Juicing and canning instructions from the National Center for Home Food Preservation
-------
*It is possible to use bottled grape juice for this recipe, but juice from concentrate is significantly sweeter than juice that has never been concentrated -- so much so that I cannot recommend it. If you can find bottled juice that is a mix of from-concentrate and never-concentrated, you can try adjusting the sweetness by adding the acid blend used in winemaking (I have not had good results from trying this with juice that is all from concentrate, however).
**Try Buck's or Penzey's for the more unusual spices; grains of paradise can sometimes also be found among brewing and winemaking supplies.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
07 September, 2016
Quail Eggs à la Romoff
1 dozen quail eggs
12 slices salami, not too thick
Boil eggs 4 minutes; drain off hot water and cool eggs in cold water.
Formal presentation: Peel and rinse eggs, letting them dry briefly in a colander or on a towel. Wrap each egg in a slice of salami, securing with a toothpick.
Informal presentation: Eggs may be peeled and rinsed before serving or served in the shell and peeled just before eating. Wrap each egg in a slice of salami and eat.
From Amelia Romoff
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
12 slices salami, not too thick
Boil eggs 4 minutes; drain off hot water and cool eggs in cold water.
Formal presentation: Peel and rinse eggs, letting them dry briefly in a colander or on a towel. Wrap each egg in a slice of salami, securing with a toothpick.
Informal presentation: Eggs may be peeled and rinsed before serving or served in the shell and peeled just before eating. Wrap each egg in a slice of salami and eat.
From Amelia Romoff
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Corn chowder
3 slices bacon, chopped
1/3-1/2 medium onion, chopped, or a generous sprinkle of onion powder
1 large or 2 medium potatoes, peeled and diced
1 small can corn, creamed if available -- if a small can is not available, a regular can may be used
about 2 cups milk or cream
Slowly brown bacon and onions in soup kettle or large saucepan. Stir in potato(es) and corn, and add enough water to cover. Boil gently until potatoes are cooked through, about 15 minutes. Remove from heat and add milk, tempering it first (i.e. pour milk into a separate bowl and carefully add spoonsful of hot soup until milk is warm enough to be added to the pot without curdling). Carefully heat soup to eating temperature without letting it boil.
From Dorothy Huffman.
This was originally a clam chowder recipe, made with canned clams instead of corn.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/3-1/2 medium onion, chopped, or a generous sprinkle of onion powder
1 large or 2 medium potatoes, peeled and diced
1 small can corn, creamed if available -- if a small can is not available, a regular can may be used
about 2 cups milk or cream
Slowly brown bacon and onions in soup kettle or large saucepan. Stir in potato(es) and corn, and add enough water to cover. Boil gently until potatoes are cooked through, about 15 minutes. Remove from heat and add milk, tempering it first (i.e. pour milk into a separate bowl and carefully add spoonsful of hot soup until milk is warm enough to be added to the pot without curdling). Carefully heat soup to eating temperature without letting it boil.
From Dorothy Huffman.
This was originally a clam chowder recipe, made with canned clams instead of corn.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Fruit pizza
Crust:
1 cup shortening/margarine/butter
1 1/2 cups sugar
2 3/4 cups flour
2 eggs
2 tsp. cream of tartar
1/4 tsp. salt (optional)
1 tsp. baking soda
Cream shortening, sugar, and eggs until fluffy. Add dry ingredients, mix well. Spread dough in 10-inch pizza pan (or larger, in a 10-inch pan it comes out pretty thick). Bake 10-15 min. at 350F. Let cool.
Topping:
16 oz. cream cheese
6 Tbsp. sugar
fruit (whatever you like, sliced in most cases, fresh is best but canned is OK too; I tend to use bananas, kiwis, peaches, strawberries (all sliced) and sometimes mandarin orange segments)
Cream cream cheese and sugar; spread on cooled crust. Top with fruit (you can make decorative designs if you want. You want to end up with a single layer of fruit, closely spaced but not overlapping).
Glaze:
2-3 cups fruit juice, sweetened if necessary
4 Tbsp. corn starch
Cook, stirring, until thick (this step is very important, as its omission will require sponging down the inside of the fridge...). Spoon glaze over fruit, making sure air-sensitive fruit such as bananas and apples are covered entirely. Glaze should set on its own as long as pizza is not stored in a hot place; if it seems reluctant, refrigerate (providing you have cooked the glaze).
From Dorothy Huffman, who may have gotten it from a Spokane or Spokane Valley newspaper in the mid-1970s.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 cup shortening/margarine/butter
1 1/2 cups sugar
2 3/4 cups flour
2 eggs
2 tsp. cream of tartar
1/4 tsp. salt (optional)
1 tsp. baking soda
Cream shortening, sugar, and eggs until fluffy. Add dry ingredients, mix well. Spread dough in 10-inch pizza pan (or larger, in a 10-inch pan it comes out pretty thick). Bake 10-15 min. at 350F. Let cool.
Topping:
16 oz. cream cheese
6 Tbsp. sugar
fruit (whatever you like, sliced in most cases, fresh is best but canned is OK too; I tend to use bananas, kiwis, peaches, strawberries (all sliced) and sometimes mandarin orange segments)
Cream cream cheese and sugar; spread on cooled crust. Top with fruit (you can make decorative designs if you want. You want to end up with a single layer of fruit, closely spaced but not overlapping).
Glaze:
2-3 cups fruit juice, sweetened if necessary
4 Tbsp. corn starch
Cook, stirring, until thick (this step is very important, as its omission will require sponging down the inside of the fridge...). Spoon glaze over fruit, making sure air-sensitive fruit such as bananas and apples are covered entirely. Glaze should set on its own as long as pizza is not stored in a hot place; if it seems reluctant, refrigerate (providing you have cooked the glaze).
From Dorothy Huffman, who may have gotten it from a Spokane or Spokane Valley newspaper in the mid-1970s.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
31 August, 2016
Potatoes
native to: Andean mountains
in season here: late summer-fall
Potatoes are a member of the Solanaceae or nightshade family, related to tomatoes, eggplants, and peppers. The potato plant will produce an inedible fruit resembling a tomato, but its true value lies underground -- harvesting potatoes is a bit like digging for buried treasure. Potatoes are generally thought of as mature potatoes, generally larger and with a thicker skin, or new potatoes, with a thinner skin that is usually eaten.
Spanish explorers brought potatoes home from South America in the 16th century, using them to prevent scurvy during voyages. They were slow to catch on in Europe, many people viewing them with suspicion as related to nightshade and reputed to cause leprosy. In the 18th century, a French agronomist named Parmentier and a Royal Society member named Count Rumford came up with schemes to popularize potatoes, including the invention of mashed potatoes and a mush of potatoes, barley, peas and vinegar, both designed to disguise the vegetable. Irish immigrants probably brought the potato to the U.S. in the early 18th century, but it didn't catch on here until the 1880s.
We think of potatoes as comfort food and not a very healthy choice, but most of the problem is the grease the fries or chips are cooked in and the assortment of fats and salt that we add to them. Plain boiled or roasted potatoes -- a nice potato soup, for instance -- are actually pretty good for you.
Potatoes have more potassium than bananas, protein of a very complete and easily-digested form, fiber, and vitamins B6 and C. They also contain plenty of antioxidants; red and purple potatoes have lots of anthocyanins while carotenoids are more abundant in yellow and red potatoes. They also provide thiamin, iron, magnesium and phosphorus. They also provide a particular kind of starch that is not readily digested in the small intestine and thus benefits the colon and supports those probiotic bacteria that are so good for the gut.
Avoid sprouting potatoes and those with a greenish color; they contain solanine, a toxic alkaloid caused by exposure to sunlight. Store potatoes in a cool, dry, dark place, away from onions (they both emit gases that are bad for the other), in a paper or burlap bag. Wash them only when you're ready to use them. Freezing potatoes, cooked or raw, is not recommended.
Read more:
label-style nutrition information for raw potatoes
label-style nutrition information for cooked potatoes
World's Healthiest Foods
Washington State Potato Commission
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: late summer-fall
Potatoes are a member of the Solanaceae or nightshade family, related to tomatoes, eggplants, and peppers. The potato plant will produce an inedible fruit resembling a tomato, but its true value lies underground -- harvesting potatoes is a bit like digging for buried treasure. Potatoes are generally thought of as mature potatoes, generally larger and with a thicker skin, or new potatoes, with a thinner skin that is usually eaten.
Spanish explorers brought potatoes home from South America in the 16th century, using them to prevent scurvy during voyages. They were slow to catch on in Europe, many people viewing them with suspicion as related to nightshade and reputed to cause leprosy. In the 18th century, a French agronomist named Parmentier and a Royal Society member named Count Rumford came up with schemes to popularize potatoes, including the invention of mashed potatoes and a mush of potatoes, barley, peas and vinegar, both designed to disguise the vegetable. Irish immigrants probably brought the potato to the U.S. in the early 18th century, but it didn't catch on here until the 1880s.
We think of potatoes as comfort food and not a very healthy choice, but most of the problem is the grease the fries or chips are cooked in and the assortment of fats and salt that we add to them. Plain boiled or roasted potatoes -- a nice potato soup, for instance -- are actually pretty good for you.
Potatoes have more potassium than bananas, protein of a very complete and easily-digested form, fiber, and vitamins B6 and C. They also contain plenty of antioxidants; red and purple potatoes have lots of anthocyanins while carotenoids are more abundant in yellow and red potatoes. They also provide thiamin, iron, magnesium and phosphorus. They also provide a particular kind of starch that is not readily digested in the small intestine and thus benefits the colon and supports those probiotic bacteria that are so good for the gut.
Avoid sprouting potatoes and those with a greenish color; they contain solanine, a toxic alkaloid caused by exposure to sunlight. Store potatoes in a cool, dry, dark place, away from onions (they both emit gases that are bad for the other), in a paper or burlap bag. Wash them only when you're ready to use them. Freezing potatoes, cooked or raw, is not recommended.
Read more:
label-style nutrition information for raw potatoes
label-style nutrition information for cooked potatoes
World's Healthiest Foods
Washington State Potato Commission
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
24 August, 2016
Corn
native to: Central America
in season here: late July - September
Corn, or maize, comes in many different colors and two basic types, sweet corn and field corn (the source of corn chips, corn meal, and cornstarch, as well as animal food and ethanol). In the U.S. "corn" usually means sweet corn, that you eat off the cob with butter, salt, and other possible seasonings. In Europe, "corn" means grain in general, and sweet corn is uncommon; "maize" is more likely to mean field corn. Aren't cultural differences fun? Corn is technically a fruit, although it tends to get lumped in with the grains, being the fruit of a grass.
So, each color of corn has its own blend of phytonutrients. Yellow corn is high in carotenoids, especially lutein and zeaxanthin. Corn is a good source of fiber, and it's a kind of fiber that nourishes both the probiotics in your gut and the intestinal cells themselves. It's also a good source of manganese, B vitamins, phosphorus, and protein. Corn is fairly high in sugar, but has a low to medium glycemic index. By regulating the speed of digestion in general, corn can help even out blood sugar spikes and drops. There have even been studies that suggest that the lectins in corn can inhibit HIV. Popcorn has fewer vitamins than sweet corn but is higher in minerals, and is one of the most popular whole-grain foods in the U.S.
Corn was first domesticated in Mesoamerica over 8000 years ago, where it was considered sacred. In the modern world, corn is less highly regarded, being the source of high-fructose corn syrup. It contains phytic acid, which can impair the absorption of minerals; this is not serious enough to be a problem in a varied and well-balanced diet but can be a concern in a more limited grain-and-legume diet.
Corn is susceptible to microbial contamination when exposed to heat, so look for corn that has been kept in the shade. While modern varieties of corn are slower to convert their sugars to starch, freshness is still an important consideration. While many people partially shuck corn and examine the kernels when selecting it, this can damage the corn; with a little practice, you can feel how full the ear is instead. Corn isn't as bad as some vegetables when it comes to pesticide residues, but it's still a concern; buying organic corn is also the best way to be sure of avoiding genetically modified varieties.
Read more:
label-style nutrition information for yellow corn
label-style nutrition information for white corn
Authority Nutrition
Eating Well
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: late July - September
Corn, or maize, comes in many different colors and two basic types, sweet corn and field corn (the source of corn chips, corn meal, and cornstarch, as well as animal food and ethanol). In the U.S. "corn" usually means sweet corn, that you eat off the cob with butter, salt, and other possible seasonings. In Europe, "corn" means grain in general, and sweet corn is uncommon; "maize" is more likely to mean field corn. Aren't cultural differences fun? Corn is technically a fruit, although it tends to get lumped in with the grains, being the fruit of a grass.
So, each color of corn has its own blend of phytonutrients. Yellow corn is high in carotenoids, especially lutein and zeaxanthin. Corn is a good source of fiber, and it's a kind of fiber that nourishes both the probiotics in your gut and the intestinal cells themselves. It's also a good source of manganese, B vitamins, phosphorus, and protein. Corn is fairly high in sugar, but has a low to medium glycemic index. By regulating the speed of digestion in general, corn can help even out blood sugar spikes and drops. There have even been studies that suggest that the lectins in corn can inhibit HIV. Popcorn has fewer vitamins than sweet corn but is higher in minerals, and is one of the most popular whole-grain foods in the U.S.
Corn was first domesticated in Mesoamerica over 8000 years ago, where it was considered sacred. In the modern world, corn is less highly regarded, being the source of high-fructose corn syrup. It contains phytic acid, which can impair the absorption of minerals; this is not serious enough to be a problem in a varied and well-balanced diet but can be a concern in a more limited grain-and-legume diet.
Corn is susceptible to microbial contamination when exposed to heat, so look for corn that has been kept in the shade. While modern varieties of corn are slower to convert their sugars to starch, freshness is still an important consideration. While many people partially shuck corn and examine the kernels when selecting it, this can damage the corn; with a little practice, you can feel how full the ear is instead. Corn isn't as bad as some vegetables when it comes to pesticide residues, but it's still a concern; buying organic corn is also the best way to be sure of avoiding genetically modified varieties.
Read more:
label-style nutrition information for yellow corn
label-style nutrition information for white corn
Authority Nutrition
Eating Well
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Fresh Corn Frittata with Smoked Mozzarella
1 1/2 cups fresh corn kernels (about 3 ears)
butter or oil for cooking
1/4 cup (1 oz.) shredded smoked mozzarella cheese, divided
1 Tbsp. chopped fresh basil
salt and pepper to taste
5 large egg whites, lightly beaten
2 large eggs, lightly beaten
Saute corn in an ovenproof skillet coated with butter or oil about 5 minutes. Remove to bowl and whisk with 2 Tbsp. cheese and the remaining ingredients. Return to oiled skillet and cook, covered, over medium heat about 5 minutes or until almost set. Sprinkle with 2 Tbsp. cheese and broil 5 minutes or until set and browned.
Adapted from Cooking Light, Aug. 2004.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
butter or oil for cooking
1/4 cup (1 oz.) shredded smoked mozzarella cheese, divided
1 Tbsp. chopped fresh basil
salt and pepper to taste
5 large egg whites, lightly beaten
2 large eggs, lightly beaten
Saute corn in an ovenproof skillet coated with butter or oil about 5 minutes. Remove to bowl and whisk with 2 Tbsp. cheese and the remaining ingredients. Return to oiled skillet and cook, covered, over medium heat about 5 minutes or until almost set. Sprinkle with 2 Tbsp. cheese and broil 5 minutes or until set and browned.
Adapted from Cooking Light, Aug. 2004.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
17 August, 2016
Celery
native to: the most common variety comes from Europe and the Mediterranean, but there is no clear single source of all celeries
in season here: August (ish)
Celery is another member of the Umbelliferae family, related to carrots, fennel, and parsley. It's been around for ages; the pharaoh Tutankhamun was buried with some, and it's mentioned in the Iliad. Celery is a long-season crop, needing cool weather and lots of water, and is often a winter or early spring crop, although around here it mostly appears in farmers' markets in late summer or early fall. In the U.S., we mostly get the Pascal variety of celery, which is light green, but there are white, gold, and red varieties as well. Other varieties are grown for their roots (celeriac) or leaves.
Celery is one of the "Dirty Dozen"; they get a lot of chemicals dumped on them when grown conventionally and contain a lot of pesticide residues. This is a good time to seek out organic options. Wash celery as you use it to keep it fresher. Freezing celery will make it mushy, but if you keep a bag of vegetable trimmings in the freezer for making broth, the leaves and tiny core stalks are a great addition to it.
Celery is another of those low-calorie, high-fiber foods, useful to dieters and helpful in detox and purification regimens. It's a great hydrator, with a lot of water and electrolytes, and is gaining popularity as an alkalizing food.
Celery is a traditional remedy for high blood pressure, with antioxidant and anti-inflammatory properties that improve both blood pressure and cholesterol levels. Its flavonoid and polyphenol antioxidants fight age-related health issues and its dozen-plus varieties of antioxidant help mitigate inflammation, making it useful against things like arthritis, IBS, skin problems, and urinary tract infections. Celery can even help treat ulcers. It's a good source of vitamins B6, C, and K, potassium, folate, beta-carotene, molybdenum, and manganese, but its greatest value is as a source of antioxidant phytonutrients. The seeds are also edible, with anti-inflammatory and antibacterial properties.
Celery has a fair amount of sodium, about 35 mg. per stalk; if you're watching your salt intake you don't have to avoid celery but should be aware of how much you're eating. Allergies to celery are rare, but can be especially severe.
Read more:
label-style nutrition information for raw celery
label-style nutrition information for cooked celery
Dr. Axe
World's Healthiest Foods
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: August (ish)
Celery is another member of the Umbelliferae family, related to carrots, fennel, and parsley. It's been around for ages; the pharaoh Tutankhamun was buried with some, and it's mentioned in the Iliad. Celery is a long-season crop, needing cool weather and lots of water, and is often a winter or early spring crop, although around here it mostly appears in farmers' markets in late summer or early fall. In the U.S., we mostly get the Pascal variety of celery, which is light green, but there are white, gold, and red varieties as well. Other varieties are grown for their roots (celeriac) or leaves.
Celery is one of the "Dirty Dozen"; they get a lot of chemicals dumped on them when grown conventionally and contain a lot of pesticide residues. This is a good time to seek out organic options. Wash celery as you use it to keep it fresher. Freezing celery will make it mushy, but if you keep a bag of vegetable trimmings in the freezer for making broth, the leaves and tiny core stalks are a great addition to it.
Celery is another of those low-calorie, high-fiber foods, useful to dieters and helpful in detox and purification regimens. It's a great hydrator, with a lot of water and electrolytes, and is gaining popularity as an alkalizing food.
Celery is a traditional remedy for high blood pressure, with antioxidant and anti-inflammatory properties that improve both blood pressure and cholesterol levels. Its flavonoid and polyphenol antioxidants fight age-related health issues and its dozen-plus varieties of antioxidant help mitigate inflammation, making it useful against things like arthritis, IBS, skin problems, and urinary tract infections. Celery can even help treat ulcers. It's a good source of vitamins B6, C, and K, potassium, folate, beta-carotene, molybdenum, and manganese, but its greatest value is as a source of antioxidant phytonutrients. The seeds are also edible, with anti-inflammatory and antibacterial properties.
Celery has a fair amount of sodium, about 35 mg. per stalk; if you're watching your salt intake you don't have to avoid celery but should be aware of how much you're eating. Allergies to celery are rare, but can be especially severe.
Read more:
label-style nutrition information for raw celery
label-style nutrition information for cooked celery
Dr. Axe
World's Healthiest Foods
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Celery & plum sauce
1/2 cup chopped onion
1 stalk celery, finely sliced
3 Tbsp. butter
3 cups fresh plums, pitted and quartered (or apricots or gooseberries)
salt and pepper to taste
2 tsp. fresh parsley, snipped
sugar or honey to taste
Cook onion and celery in butter over low heat until soft but not browned, about 5 min. Add plums and adjust seasonings. Cook until fruit is softened and liquid is reduced. Stir in parsley and sweeten to taste. Serve with pork, lamb, duck, or fish.
Adapted from Fruit fandango / Moya Clarke. Chartwell Books, c1994.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 stalk celery, finely sliced
3 Tbsp. butter
3 cups fresh plums, pitted and quartered (or apricots or gooseberries)
salt and pepper to taste
2 tsp. fresh parsley, snipped
sugar or honey to taste
Cook onion and celery in butter over low heat until soft but not browned, about 5 min. Add plums and adjust seasonings. Cook until fruit is softened and liquid is reduced. Stir in parsley and sweeten to taste. Serve with pork, lamb, duck, or fish.
Adapted from Fruit fandango / Moya Clarke. Chartwell Books, c1994.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
10 August, 2016
Fava beans (broad beans)
native to: North Africa and South Asia
in season here: July-August
Fava beans, Vicia fabas, broad beans, field beans, bell beans, pigeon beans, windsor beans, horse beans, or tic beans are not actually beans, they're more closely related to peas. Like peas, the plants are nitrogen fixers and protect against erosion, making them a popular green mulch. They can be eaten raw, but cooking is recommended to reduce the chance of allergic reaction. They appear in Mediterranean dishes.
The thing about fava beans, and the reason they're so seldom seen, is that they're customarily peeled as well as shelled; each bean has a tough skin that definitely detracts from the beans themselves unless removed. On the other hand, once you get reasonably good at it, peeling beans is a great alternative to knitting as a way to keep your hands busy while watching TV or chatting with friends.
How to peel fava beans
The case against peeling them, at least when they're small and fresh
They're high in protein, magnesium, thiamin, vitamin K, vitamin B-6, potassium, phosphorus, folate, copper, selenium, and zinc. They protect against heart disease, cancer, depression (although it should be noted that the tyramine in them clashes dangerously with the antidepressant medication monoamine oxidase inhibitor), arthritis, osteoporosis, and can reduce PMS symptoms. They also have a lot of iron, but it's not in the most easily absorbed form; adding some meat or something with vitamin C can help with that. They're a natural source of L-dopa, which is used to treat Parkinson's disease, although studies of fava beans as a treatment in themselves have given mixed results and L-dopa itself interferes with vitamin B6 metabolism (another reason for caution if you have trouble with depression). However, fava beans have been linked to weight loss in some studies, which is more cheerful news.
Read more:
label-style nutrition information for fava beans
Seed Guides
The Guardian
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: July-August
Fava beans, Vicia fabas, broad beans, field beans, bell beans, pigeon beans, windsor beans, horse beans, or tic beans are not actually beans, they're more closely related to peas. Like peas, the plants are nitrogen fixers and protect against erosion, making them a popular green mulch. They can be eaten raw, but cooking is recommended to reduce the chance of allergic reaction. They appear in Mediterranean dishes.
The thing about fava beans, and the reason they're so seldom seen, is that they're customarily peeled as well as shelled; each bean has a tough skin that definitely detracts from the beans themselves unless removed. On the other hand, once you get reasonably good at it, peeling beans is a great alternative to knitting as a way to keep your hands busy while watching TV or chatting with friends.
How to peel fava beans
The case against peeling them, at least when they're small and fresh
They're high in protein, magnesium, thiamin, vitamin K, vitamin B-6, potassium, phosphorus, folate, copper, selenium, and zinc. They protect against heart disease, cancer, depression (although it should be noted that the tyramine in them clashes dangerously with the antidepressant medication monoamine oxidase inhibitor), arthritis, osteoporosis, and can reduce PMS symptoms. They also have a lot of iron, but it's not in the most easily absorbed form; adding some meat or something with vitamin C can help with that. They're a natural source of L-dopa, which is used to treat Parkinson's disease, although studies of fava beans as a treatment in themselves have given mixed results and L-dopa itself interferes with vitamin B6 metabolism (another reason for caution if you have trouble with depression). However, fava beans have been linked to weight loss in some studies, which is more cheerful news.
Read more:
label-style nutrition information for fava beans
Seed Guides
The Guardian
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Vitellian Beans
1 lb. fresh fava beans, shelled and peeled (if desired)
3/4-inch piece fresh ginger root, peeled and chopped
2 tsp. fresh lovage or celery leaf, chopped
1/2 tsp. pepper
3 cooked egg yolks
3 Tbsp. honey (plus more if desired)
2 Tbsp. fish sauce (your preferred garum substitute, such as colatura di Alici, nuoc mam, or nam pla)
5 fl. oz. white wine
3 fl. oz. white wine vinegar
1 Tbsp. olive oil
Cook beans in boiling salted water until tender, 4-6 minutes; drain and puree. Pound ginger, lovage, and pepper in a mortar; add egg yolks and continue until it forms a smooth paste. Add honey and fish sauce; stir until smooth. Transfer to a saucepan, rinsing the mortar into pan with the wine and vinegar. Add oil and simmer gently a few minutes. Combine with beans and reheat if needed. If desired, sweeten with more honey.
Recipe originally from De Re Coquinaria" (compiled in the 4th or 5th century C.E. and commonly referred to by the supposed author, Apicius). This version adapted from The Classical Cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, 1996. ISBN: 0892363940
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
3/4-inch piece fresh ginger root, peeled and chopped
2 tsp. fresh lovage or celery leaf, chopped
1/2 tsp. pepper
3 cooked egg yolks
3 Tbsp. honey (plus more if desired)
2 Tbsp. fish sauce (your preferred garum substitute, such as colatura di Alici, nuoc mam, or nam pla)
5 fl. oz. white wine
3 fl. oz. white wine vinegar
1 Tbsp. olive oil
Cook beans in boiling salted water until tender, 4-6 minutes; drain and puree. Pound ginger, lovage, and pepper in a mortar; add egg yolks and continue until it forms a smooth paste. Add honey and fish sauce; stir until smooth. Transfer to a saucepan, rinsing the mortar into pan with the wine and vinegar. Add oil and simmer gently a few minutes. Combine with beans and reheat if needed. If desired, sweeten with more honey.
Recipe originally from De Re Coquinaria" (compiled in the 4th or 5th century C.E. and commonly referred to by the supposed author, Apicius). This version adapted from The Classical Cookbook / Andrew Dalby and Sally Grainger. J. Paul Getty Museum, 1996. ISBN: 0892363940
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
03 August, 2016
Fennel
native to: Mediterranean region
in season here: late summer-fall
Fennel, Foeniculum vulgare, is a member of the Umbelliferae family, related to parsley, carrots, dill, and cilantro/coriander. It's most often associated with Italian cuisine, although it's also pretty good just sliced and cooked with fried potatoes. The fine frondy leaves are a classic seasoning for baked fish. It's been around so long, it appears in Greek myths, being associated with Dionysus and giving its name to the Battle of Marathon. Its flavor is similar to anise, the flavoring in black licorice, and sometimes grocery stores will call it by that name. The bulb, stalks, and seeds all have culinary uses.
Fennel contains a unique combination of phytonutrients that act as anti-oxidants and anti-inflammatories. One of these, anethole, seems to prevent cancer, and the volatile oil where it's concentrated has been shown to protect the liver from toxic chemicals. Fennel is also a good source of vitamin C, fiber, folate, potassium, molybdenum, manganese, copper, phosphorus, calcium, pantothenic acid, magnesium, iron, and niacin. Traditional medicine uses fennel for indigestion, snake bites, food poisoning, and sore throat. It has antimicrobial properties, supports the immune system, and fennel extract can be used topically as a moisturizer.
Read more:
label-style nutrition information for raw fennel bulbs
World's Healthiest Foods
mercola.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: late summer-fall
Fennel, Foeniculum vulgare, is a member of the Umbelliferae family, related to parsley, carrots, dill, and cilantro/coriander. It's most often associated with Italian cuisine, although it's also pretty good just sliced and cooked with fried potatoes. The fine frondy leaves are a classic seasoning for baked fish. It's been around so long, it appears in Greek myths, being associated with Dionysus and giving its name to the Battle of Marathon. Its flavor is similar to anise, the flavoring in black licorice, and sometimes grocery stores will call it by that name. The bulb, stalks, and seeds all have culinary uses.
Fennel contains a unique combination of phytonutrients that act as anti-oxidants and anti-inflammatories. One of these, anethole, seems to prevent cancer, and the volatile oil where it's concentrated has been shown to protect the liver from toxic chemicals. Fennel is also a good source of vitamin C, fiber, folate, potassium, molybdenum, manganese, copper, phosphorus, calcium, pantothenic acid, magnesium, iron, and niacin. Traditional medicine uses fennel for indigestion, snake bites, food poisoning, and sore throat. It has antimicrobial properties, supports the immune system, and fennel extract can be used topically as a moisturizer.
Read more:
label-style nutrition information for raw fennel bulbs
World's Healthiest Foods
mercola.com
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
15-Minute Sauteed Fennel Salmon
1 1/2 lbs. salmon fillet, skin and bones removed, cut into 8 pieces
salt and pepper to taste
1 Tbsp. + 1/4 cup chicken or vegetable broth
1 large fennel bulb, thinly sliced
2 Tbsp. lemon juice
garnish:
1 Tbsp. chopped green fennel tops
Season salmon. Sautee fennel bulb in 1 Tbsp. broth over medium heat for 1 minute, stirring constantly. Add remaining broth and lemon juice, adjust seasonings, and place salmon on top. Reduce heat to low; cook, covered, about 5 minutes. Sprinkle with fennel tops.
Adapted from World's Healthiest Foods
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
salt and pepper to taste
1 Tbsp. + 1/4 cup chicken or vegetable broth
1 large fennel bulb, thinly sliced
2 Tbsp. lemon juice
garnish:
1 Tbsp. chopped green fennel tops
Season salmon. Sautee fennel bulb in 1 Tbsp. broth over medium heat for 1 minute, stirring constantly. Add remaining broth and lemon juice, adjust seasonings, and place salmon on top. Reduce heat to low; cook, covered, about 5 minutes. Sprinkle with fennel tops.
Adapted from World's Healthiest Foods
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Fennel Green Beans
3 cups green beans, trimmed and broken into thumb-length pieces
1/2 cup sliced fennel bulb
1/2 medium onion, sliced
1 fresh tomato, seeds removed, chopped
2 Tbsp. fresh lemon juice
1 Tbsp. olive oil
salt and pepper to taste
Steam beans and onion about 3 minutes; add fennel. Steam another 2 minutes. Drain well and toss with remaining ingredients.
Adapted from World's Healthiest Foods
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/2 cup sliced fennel bulb
1/2 medium onion, sliced
1 fresh tomato, seeds removed, chopped
2 Tbsp. fresh lemon juice
1 Tbsp. olive oil
salt and pepper to taste
Steam beans and onion about 3 minutes; add fennel. Steam another 2 minutes. Drain well and toss with remaining ingredients.
Adapted from World's Healthiest Foods
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
27 July, 2016
Peaches
native to: northwest China
in season here: July-August
Peaches are a member of the stone fruit family, related to cherries, apricots, plums, and nectarines. While they come in colors from nearly white to deep orange, they're not divided by color; they're categorized as clingstone ("clings") or freestone. The first peaches to ripen are usually clings, and everyone's so happy to see them they don't care about having to gnaw the flesh from the firmly-attached pit. Some apparently prefer clings for canning, but everyone I know waits for the easier freestone varieties.
Peaches are first mentioned in Chinese writings of the 10th century. Chinese culture regards the peach tree as the tree of life and peaches symbolize immortality and unity. China is still the largest peach producer in the world, followed by Italy, California, and Georgia.
Stone fruits such as peaches have anti-obesity and anti-inflammatory properties and may reduce LDL cholesterol. They're an excellent source of vitamins A, C, E, K, and six kinds of B vitamin, as well as beta-carotene and fiber. They're good for the skin and the digestion, and can even help your blood sugar levels. They also have a fair amount of potassium, which supports the heart and kidneys, and other minerals such as magnesium, phosphorus, and zinc. On top of that, fruits in general are good for the eyes.
Read more:
label-style nutrition information for raw peaches
label-style nutrition information for canned peaches in light syrup
Medical News Today
Medical Daily
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: July-August
Peaches are a member of the stone fruit family, related to cherries, apricots, plums, and nectarines. While they come in colors from nearly white to deep orange, they're not divided by color; they're categorized as clingstone ("clings") or freestone. The first peaches to ripen are usually clings, and everyone's so happy to see them they don't care about having to gnaw the flesh from the firmly-attached pit. Some apparently prefer clings for canning, but everyone I know waits for the easier freestone varieties.
Peaches are first mentioned in Chinese writings of the 10th century. Chinese culture regards the peach tree as the tree of life and peaches symbolize immortality and unity. China is still the largest peach producer in the world, followed by Italy, California, and Georgia.
Stone fruits such as peaches have anti-obesity and anti-inflammatory properties and may reduce LDL cholesterol. They're an excellent source of vitamins A, C, E, K, and six kinds of B vitamin, as well as beta-carotene and fiber. They're good for the skin and the digestion, and can even help your blood sugar levels. They also have a fair amount of potassium, which supports the heart and kidneys, and other minerals such as magnesium, phosphorus, and zinc. On top of that, fruits in general are good for the eyes.
Read more:
label-style nutrition information for raw peaches
label-style nutrition information for canned peaches in light syrup
Medical News Today
Medical Daily
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Gingered pork and peaches
1 lb. pork tenderloin (or pork stir-fry meat)
2 Tbsp. soy sauce
2 tsp. finely chopped ginger, or 1 tsp. ground ginger
2 tsp. corn starch.
pepper to taste
2 cloves garlic, finely chopped, or 1 tsp. garlic powder
1/2 cup slivered almonds (optional)
3 medium peaches, pared and sliced, or 16 oz. frozen peaches, thawed & drained, or a can of sliced peaches, drained
6 green onions cut into 1-inch pieces (optional)
cooked rice or noodles for serving
Trim fat from tenderloin and cut thinly across grain as for stir-fry. Cut any large slices in half. In a skillet or wok, mix soy sauce, ginger, cornstarch, pepper, and garlic. If not using a non-stick pan, you may want to add a little oil as well. Add pork and almonds and toss to coat. Turn on heat and stir-fry until pork is done, 6-8 minutes. It will probably look a little dry at this point. Add peaches and stir-fry for another few minutes until peaches are hot. Garnish with onions and serve over rice or wide egg noodles.
Makes two dinners and a lunch, or one dinner and three lunches (about 4 cups)
Source unknown.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 Tbsp. soy sauce
2 tsp. finely chopped ginger, or 1 tsp. ground ginger
2 tsp. corn starch.
pepper to taste
2 cloves garlic, finely chopped, or 1 tsp. garlic powder
1/2 cup slivered almonds (optional)
3 medium peaches, pared and sliced, or 16 oz. frozen peaches, thawed & drained, or a can of sliced peaches, drained
6 green onions cut into 1-inch pieces (optional)
cooked rice or noodles for serving
Trim fat from tenderloin and cut thinly across grain as for stir-fry. Cut any large slices in half. In a skillet or wok, mix soy sauce, ginger, cornstarch, pepper, and garlic. If not using a non-stick pan, you may want to add a little oil as well. Add pork and almonds and toss to coat. Turn on heat and stir-fry until pork is done, 6-8 minutes. It will probably look a little dry at this point. Add peaches and stir-fry for another few minutes until peaches are hot. Garnish with onions and serve over rice or wide egg noodles.
Makes two dinners and a lunch, or one dinner and three lunches (about 4 cups)
Source unknown.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Gingerbread Waffles with Peach Sauce
2 cups buttermilk baking mix, such as Bisquick
1 cup milk
1 egg (chicken or duck)
1/3 cup molasses
1/4 cup light brown sugar
1 tsp. ground ginger
3/4 tsp. ground cinnamon
1/4 tsp. nutmeg
peach sauce (recipes below)
Combine all ingredients. Pour 1/2 cup of batter in preheated waffle iron and cook. Repeat with remaining batter. The finished waffles will be cake-like rather than crisp. Do not overcook, they will burn. Top with peach sauce. Makes about 6 waffles
Source unknown.
Peach sauces:
--- Peach sauce from canned peaches
The original recipe used this recipe, which is a good version to use in the winter.
16 oz. can sliced peaches in heavy syrup
1 Tbsp. cornstarch
1 Tbsp. lemon juice
Drain liquid from peaches into a saucepan. Stir in cornstarch mixed with lemon juice. Heat on medium until mixture thickens. Cut peach slices into pieces and add to sauce.
Source still unknown.
--- Peach sauce from fresh peaches
'Cause if you've got fresh peaches, you might as well use them.
4 fresh peaches, washed, pitted, and sliced
1/4 cup lemon juice (juice of about 2 lemons)
3 cups sugar
1 cup boiling water
In a microwave:
Place peaches in a large microwave-safe bowl. Add lemon juice and sugar; do not stir. Cover very tightly with plastic wrap (wrap all the way around the bowl to seal in the steam). Microwave on high for 5 minutes. Remove from microwave and remove plastic, being careful of the steam. Stir well. Re-cover and repeat until all sugar has dissolved. Whisk in boiling water and pour over waffles.
On the stove:
Place peaches, lemon juice, and water in a saucepan. Add sugar; do not stir. Bring to a simmer over medium-high heat. Cover and cook at a low simmer for 30 minutes. Do not stir while cooking, as this will break up the peaches. Remove from heat and pour over waffles.
Adapted from The Peach Truck
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 cup milk
1 egg (chicken or duck)
1/3 cup molasses
1/4 cup light brown sugar
1 tsp. ground ginger
3/4 tsp. ground cinnamon
1/4 tsp. nutmeg
peach sauce (recipes below)
Combine all ingredients. Pour 1/2 cup of batter in preheated waffle iron and cook. Repeat with remaining batter. The finished waffles will be cake-like rather than crisp. Do not overcook, they will burn. Top with peach sauce. Makes about 6 waffles
Source unknown.
Peach sauces:
--- Peach sauce from canned peaches
The original recipe used this recipe, which is a good version to use in the winter.
16 oz. can sliced peaches in heavy syrup
1 Tbsp. cornstarch
1 Tbsp. lemon juice
Drain liquid from peaches into a saucepan. Stir in cornstarch mixed with lemon juice. Heat on medium until mixture thickens. Cut peach slices into pieces and add to sauce.
Source still unknown.
--- Peach sauce from fresh peaches
'Cause if you've got fresh peaches, you might as well use them.
4 fresh peaches, washed, pitted, and sliced
1/4 cup lemon juice (juice of about 2 lemons)
3 cups sugar
1 cup boiling water
In a microwave:
Place peaches in a large microwave-safe bowl. Add lemon juice and sugar; do not stir. Cover very tightly with plastic wrap (wrap all the way around the bowl to seal in the steam). Microwave on high for 5 minutes. Remove from microwave and remove plastic, being careful of the steam. Stir well. Re-cover and repeat until all sugar has dissolved. Whisk in boiling water and pour over waffles.
On the stove:
Place peaches, lemon juice, and water in a saucepan. Add sugar; do not stir. Bring to a simmer over medium-high heat. Cover and cook at a low simmer for 30 minutes. Do not stir while cooking, as this will break up the peaches. Remove from heat and pour over waffles.
Adapted from The Peach Truck
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
20 July, 2016
Quail eggs
Quail eggs, ounce for ounce, are slightly higher than chicken eggs in fats, proteins, B vitamins, and other nutrients, probably because the yolks are proportionally larger (much like duck eggs, in fact, which makes me wonder if chicken eggs have small yolks, as eggs go). They're also less likely to trigger allergies, and the ovomucoid protein in them even helps fight allergy symptoms (the usual cautions apply, of course). They're also said to fight stomach ulcers, support the immune system, stabilize the nervous system, and remove toxins and heavy metals. They also have anti-inflammatory qualities.
Quail eggs can be used just like chicken eggs, although you'll want 5-6 of them per egg in recipes. Most commonly they're boiled, though, because the whole point of quail eggs is that they're cute little things. Some claim they taste the same, others find them to have a richer, fuller flavor. In Colombia, Ecuador and Venezuela, a hard-boiled quail egg is a common garnish for hot dogs and hamburgers, often attached with a toothpick. Philippine street vendors offer soft-boiled eggs battered and deep-fried. Elsewhere in Asia, plain hard-boiled quail eggs appear as snacks. In the U.S., deviled quail eggs seem to be the way to startle dinner guests, although individual fried or coddled eggs are also a novelty and they pickle well. They also show up raw in sushi bars, with some sources claiming they're safer to eat raw than chicken eggs.
For soft-boiled quail eggs, cook them 2 1/2 minutes; for hard-boiled, 4-5 minutes.
Read more:
label-style nutrition information for raw quail eggs
Living Healthy
Live Strong
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Quail eggs can be used just like chicken eggs, although you'll want 5-6 of them per egg in recipes. Most commonly they're boiled, though, because the whole point of quail eggs is that they're cute little things. Some claim they taste the same, others find them to have a richer, fuller flavor. In Colombia, Ecuador and Venezuela, a hard-boiled quail egg is a common garnish for hot dogs and hamburgers, often attached with a toothpick. Philippine street vendors offer soft-boiled eggs battered and deep-fried. Elsewhere in Asia, plain hard-boiled quail eggs appear as snacks. In the U.S., deviled quail eggs seem to be the way to startle dinner guests, although individual fried or coddled eggs are also a novelty and they pickle well. They also show up raw in sushi bars, with some sources claiming they're safer to eat raw than chicken eggs.
For soft-boiled quail eggs, cook them 2 1/2 minutes; for hard-boiled, 4-5 minutes.
Read more:
label-style nutrition information for raw quail eggs
Living Healthy
Live Strong
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
13 July, 2016
Peas
native to: central Asia and the Middle East
in season here: July, with a possible second crop in the fall
Botanically speaking, peas are a fruit. Green peas, also called shelling peas, garden peas, or English peas, are the immature seed of dried peas, also called field peas and most often seen as split peas. Dried peas have been around for at least 5000 years, but fresh green peas didn't come into vogue until the 16th century. Edible pod peas, often divided into snow peas (with a flat pod and very small peas) and snap peas (similar in appearance to shelling peas, being a cross between snow and shelling peas), are a more recent development. Snow peas were developed in Holland in the 16th century; snap peas were developed in 1979. All are varieties of Pisum sativum and members of the Fabaceae or pulse family, related to garbanzos, lentils, and beans.
They're best fresh, especially since commercial processing of peas involves immersing them in a salt brine to separate the younger, sweeter peas from the older, starchier ones. Also, canned peas are preserved in a sugar solution, instead of the salt brine most canned vegetables get. The natural sugars in peas convert to starch fairly readily, so even frozen or canned peas should be used soon and fresh peas should be eaten as soon after picking as possible.
Peas are also environmentally friendly. They're nitrogen fixers, converting nitrogen gas to natural fertilizers, and the plants break down readily, moving that fertilizer into the soil. They're also drought-tolerant and their shallow roots help prevent erosion.
Peas are high in protein, fiber, anti-oxidants, anti-inflammatories, B-complex vitamins, vitamins C, E, and K, zinc, omega-3s, carotenoids, and niacin. They're good for the eyes and can help lower the bad kind of cholesterol, improve heart health, reverse insulin resistance, support the immune system, and prevent constipation, osteoporosis, wrinkles, Alzheimer's, arthritis, bronchitis, and stomach cancer.
Read more:
label-style nutrition information for raw green peas
label-style nutrition information for raw snap and snow peas
World's Healthiest Foods
Healthy Eating
Pea Shoots
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: July, with a possible second crop in the fall
Botanically speaking, peas are a fruit. Green peas, also called shelling peas, garden peas, or English peas, are the immature seed of dried peas, also called field peas and most often seen as split peas. Dried peas have been around for at least 5000 years, but fresh green peas didn't come into vogue until the 16th century. Edible pod peas, often divided into snow peas (with a flat pod and very small peas) and snap peas (similar in appearance to shelling peas, being a cross between snow and shelling peas), are a more recent development. Snow peas were developed in Holland in the 16th century; snap peas were developed in 1979. All are varieties of Pisum sativum and members of the Fabaceae or pulse family, related to garbanzos, lentils, and beans.
They're best fresh, especially since commercial processing of peas involves immersing them in a salt brine to separate the younger, sweeter peas from the older, starchier ones. Also, canned peas are preserved in a sugar solution, instead of the salt brine most canned vegetables get. The natural sugars in peas convert to starch fairly readily, so even frozen or canned peas should be used soon and fresh peas should be eaten as soon after picking as possible.
Peas are also environmentally friendly. They're nitrogen fixers, converting nitrogen gas to natural fertilizers, and the plants break down readily, moving that fertilizer into the soil. They're also drought-tolerant and their shallow roots help prevent erosion.
Peas are high in protein, fiber, anti-oxidants, anti-inflammatories, B-complex vitamins, vitamins C, E, and K, zinc, omega-3s, carotenoids, and niacin. They're good for the eyes and can help lower the bad kind of cholesterol, improve heart health, reverse insulin resistance, support the immune system, and prevent constipation, osteoporosis, wrinkles, Alzheimer's, arthritis, bronchitis, and stomach cancer.
Read more:
label-style nutrition information for raw green peas
label-style nutrition information for raw snap and snow peas
World's Healthiest Foods
Healthy Eating
Pea Shoots
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Easy Creamy Peas
2 cups fresh green peas
1/4 cup light tahini
1/4-1/2 cup water, to taste
salt and pepper, to taste
Steam peas about 10 minutes, until tender. Mix tahini with enough water to make a thick sauce and mix with peas. Adjust seasonings.
Adapted from Real Food for Life
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/4 cup light tahini
1/4-1/2 cup water, to taste
salt and pepper, to taste
Steam peas about 10 minutes, until tender. Mix tahini with enough water to make a thick sauce and mix with peas. Adjust seasonings.
Adapted from Real Food for Life
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
11 July, 2016
Minted Peas
2 cups fresh green peas
1 onion, minced
2 ounces butter
1/3 cup fresh mint, chopped
1 teaspoon sugar (optional)
salt and pepper to taste
Brown onion in butter, about 10 to 15 minutes. Blanch peas in boiling water for 5 minutes; drain and add to onions. Add mint, sugar, salt, and pepper, and cook for 5 minutes or until hot.
Adapted from WebMD
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1 onion, minced
2 ounces butter
1/3 cup fresh mint, chopped
1 teaspoon sugar (optional)
salt and pepper to taste
Brown onion in butter, about 10 to 15 minutes. Blanch peas in boiling water for 5 minutes; drain and add to onions. Add mint, sugar, salt, and pepper, and cook for 5 minutes or until hot.
Adapted from WebMD
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
06 July, 2016
Raspberries
native to: earliest evidence of cultivation is in Europe; may have originated in Eastern Asia
in season here: late June-July
Although red and black raspberries are the best known, they can also be purple, yellow, and golden. Each color has its own combination of nutrients (as usual, darker colors tend to have more flavor and nutrients while lighter colors are sweeter and milder).
Raspberries contain flavonoids, associated with memory and heart health; potassium, good for the heart and joints; antioxidants, protecting against cancer; fiber, supporting digestion and the immune system and helping stabilize blood sugar; vitamin C, good for the eyes; and a host of other good stuff like vitamins E and K, iron, and manganese. Raspberry extract is even being investigated as a weight-loss aid, although the research is still in its early stages.
Raspberries tend to retain pesticide residues, so this is a good time to splurge and buy organic ones. Studies have even found that organic raspberries have a higher antioxidant capacity than conventional ones.
Raspberries are members of the Rosaceae family, related to roses, apples, apricots, cherries, loquats, peaches, and almonds. They are "aggregate fruits," composed of many small fruits or drupelets. Raspberries should be eaten within a day or two of purchase (so now you have an excuse); keep them in the fridge and don't wash them until you're ready to use them. Processed raspberries (jams, juices, etc.) can lack significant amounts of nutrients due to removal of seeds or exposure to heat, so there's another reason to gobble them up on the way home.
At least five continents have wild raspberries, from Alaska and northern Asia to the Hawaiian Islands, so it's not known where they originated. Raspberries are one of the earliest berry crops, with evidence of cultivation in Europe dating back a couple thousand years. Raspberry leaves have long been used to make tea for "female complaints" and pregnancy-related issues. Raspberry seed oil is currently of interest to the skin-care industry, being rich in vitamin E and omega-3s and even having a moderate SPF. You can even make an anti-wrinkle treatment by blending two cups of raspberries with a cup of yoghurt until smooth; keep it on your face 15 minutes.
Read more:
label-style nutrition information for raw raspberries
World's Healthiest Foods
Oregon State University
Organic Facts
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
in season here: late June-July
Although red and black raspberries are the best known, they can also be purple, yellow, and golden. Each color has its own combination of nutrients (as usual, darker colors tend to have more flavor and nutrients while lighter colors are sweeter and milder).
Raspberries contain flavonoids, associated with memory and heart health; potassium, good for the heart and joints; antioxidants, protecting against cancer; fiber, supporting digestion and the immune system and helping stabilize blood sugar; vitamin C, good for the eyes; and a host of other good stuff like vitamins E and K, iron, and manganese. Raspberry extract is even being investigated as a weight-loss aid, although the research is still in its early stages.
Raspberries tend to retain pesticide residues, so this is a good time to splurge and buy organic ones. Studies have even found that organic raspberries have a higher antioxidant capacity than conventional ones.
Raspberries are members of the Rosaceae family, related to roses, apples, apricots, cherries, loquats, peaches, and almonds. They are "aggregate fruits," composed of many small fruits or drupelets. Raspberries should be eaten within a day or two of purchase (so now you have an excuse); keep them in the fridge and don't wash them until you're ready to use them. Processed raspberries (jams, juices, etc.) can lack significant amounts of nutrients due to removal of seeds or exposure to heat, so there's another reason to gobble them up on the way home.
At least five continents have wild raspberries, from Alaska and northern Asia to the Hawaiian Islands, so it's not known where they originated. Raspberries are one of the earliest berry crops, with evidence of cultivation in Europe dating back a couple thousand years. Raspberry leaves have long been used to make tea for "female complaints" and pregnancy-related issues. Raspberry seed oil is currently of interest to the skin-care industry, being rich in vitamin E and omega-3s and even having a moderate SPF. You can even make an anti-wrinkle treatment by blending two cups of raspberries with a cup of yoghurt until smooth; keep it on your face 15 minutes.
Read more:
label-style nutrition information for raw raspberries
World's Healthiest Foods
Oregon State University
Organic Facts
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
White Peach Raspberry Smoothie
2 cups chopped white peaches
1/2 cup chopped banana
1/4 cup raspberries
1/2 cup sweetened vanilla almond milk, or your preferred substitute
3-4 ice cubes
honey to taste
Place all ingredients except honey in a blender and process until smooth. Add honey to sweeten if necessary.
Adapted from The Clever Carrot
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
1/2 cup chopped banana
1/4 cup raspberries
1/2 cup sweetened vanilla almond milk, or your preferred substitute
3-4 ice cubes
honey to taste
Place all ingredients except honey in a blender and process until smooth. Add honey to sweeten if necessary.
Adapted from The Clever Carrot
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
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