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.
27 July, 2016
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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