1 large chicken breast half (about 1 lb or a little less) cut stir-fry style (skinned, boned, cut across the grain in 1/4-inch or thinner slices) -- pork would also work
oil for cooking, if needed
about 1/2 Tbsp ground ginger, to taste
1-2 tsp garlic powder, or 1 clove garlic, crushed, to taste
1 large peach, pit removed, peeled, sliced in 8-10 slices
1/4 cup each chopped onion and celery, or to taste
barbecue sauce to lightly coat
Start chicken cooking over low heat, in a little oil if needed to prevent sticking (if using a non-stick frying pan, you probably won't need any oil). Sprinkle generously with ginger and garlic powder. Prepare the peach; unless you're a lot faster than me, this will take about as long as the chicken's head start should be. When the chicken is mostly cooked -- chicken white (but ideally not browned) on the outside but probably not done in the middle, check the amount of liquid in the pan; pour off some if needed, it should be moist but still more frying than boiling. Add the peach slices, onion, and celery. Sprinkle again with ginger if desired. Turn up the heat to about medium and saute/stir-fry slowly a few minutes. Drizzle with barbecue sauce, stir in, and continue cooking until peach slices are soft and chicken is done.
The rest of the story
First, a note on barbecue sauces: I like the really vinegar-tangy ones generally, and especially in this dish. If you prefer a sweeter sauce, you may want to add a little extra vinegar here or it'll come out pretty sweet.
This is another of my "what needs to be used up?" inventions. I'm very fond of mixing fruit with meat, so when the Food Bank gave me peaches that needed to be used up LAST week, this was the natural result.
I've since gotten some crescent roll dough and thawed some ground turkey; this week's peaches will go into a similar recipe using the ground turkey instead of the chicken breast (ground pork would probably work too, but I have a lot of ground turkey to use up), cutting the peaches into smaller pieces, and wrapping the result in crescent roll dough to make little pies.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
Showing posts with label july. Show all posts
Showing posts with label july. Show all posts
21 July, 2019
22 July, 2018
Shrubs (not the kind sought by the Knights Who (Used To) Say "Ni!")
1/2 oz. (ca. 14.7 ml.) drinking vinegar/shrub
2 oz. (ca. 59 ml.) vermouth or sherry
seltzer or club soda to taste
Stir together and serve at once, probably over ice.
-------
2 oz (ca. 59 ml.) dark rum
1/2 oz. (ca. 14.7 ml.) drinking vinegar/shrub
3 oz. (ca. 88.7 ml.) club soda or seltzer
Stir together and serve at once, probably over ice.
Variations:
- Leave out the rum for a non-alcoholic version.
- Replace the club soda with ginger beer or tonic water.
Adapted from Serious Eats
The long, chatty bit
Vinegar is all the rage just now; would it be inaccurate to call it "the new milk"? Or maybe that's just the circles I move in; several of my friends are into the whole alkalizing thing, and apparently drinking vinegar, although it's an acid, has an alkalizing effect because of the way the body reacts to it ("nooo, don't give me acid! I'll just rev up my acid processing and base producing functions and make myself more alkaline instead, so there!" -- or am I the only one whose body is that contrary?).
Anyway, there was a new vendor at the Tumwater Farmers' Market this week, selling "sipping vinegar" -- try to say that 3 times without accidentally saying "sipping liquor" instead -- and giving out samples. The vinegar is called Wild Heart, but the company is called OH!SHRUBS.
I was vaguely aware of shrub as a kind of drink, something in the punch or cordial line, but after trying it, I was inspired to look a little further. Dictionary first: my aging Chambers defines a shrub as, in the UK, "a mixed drink of lemon or other citrus fruit juice, sugar, spices, and a spirit, esp. rum" (making it similar to the Rum Swizzle of Bermudian fame) and, in the US, "a cordial of fruit juice (e.g. raspberry) and vinegar." Seems the term comes from the Arabic sharab and the word is related to "sherbet." Further consultation tells me a cordial is not, as I'd always vaguely assumed, a liqueur-like drink of some sort, but rather a non-alcoholic refresher. Huh; well, there's my new thing learned today (I find I'm happiest if I can learn at least one thing every day).
But I kept thinking about that blackberry juice concentrate I have on my pantry shelf. Could I make my own "sipping vinegar" by mixing that with cider, or maybe balsamic, vinegar and possibly some cinnamon or grains of paradise? So off to the internet I went....
Wikipedia, which is quick if of dubious repute, adds that the first kind of shrub is a "fruit liqueur that was popular in the 17th and 18th century England, typically made with rum or brandy mixed with sugar and the juice or rinds of citrus fruit." It evolved from 15th century medicinal cordials and Persian sekanjabin and had fallen out of fashion by the late 19th century. The second kind is a "cocktail or soft drink that was popular during America's colonial era, made by mixing a vinegared syrup with spirits, water, or carbonated water." It originated from the 17th-century English practice of using vinegar instead of citrus juice to preserve berries and fruit (producing yet another kind of shrub) and remained common until refrigerators made it too much work. Drinking vinegar, Wikipedia says, is the sweetened vinegar syrup from which the cocktails are made, which can also be called -- you guessed it -- shrub. There are also "shrubs" made with alcohol and versions that use acidic fruit juices instead of vinegar, but for now let's look at the traditional vinegar-based shrub.
The idea of vinegar as a drink ingredient is very old, going back to at least 2nd century B.C. Rome, where posca was a popular soldier's and working-man's thirst quencher. Even before that, mixing sour wine or vinegar with herbs was a common medicinal practice.
Another vinegar-and-water drink worth mentioning is switchel or haymaker's punch, which was often flavored with ginger and in which sweetening was optional. I have heard switchel described as "colonial-era Gatorade," along with the comment that it only tastes good if you need the electrolytes the vinegar provides.
There are two ways to make the basic syrup kind of shrub or drinking vinegar. The more traditional way involves macerating (softening) the fruit in sugar for a couple of days, straining it, and adding approximately an equal amount of good vinegar (cider vinegar is traditional, although I've also seen balsamic mentioned); what might be called the quick-and-dirty method simply boils the fruit in simple syrup instead. There's a good description of both methods on the website Food52, and another version at The Spruce Eats. A long but interesting article at Serious Eats includes photos of the maceration process.
A very basic drink can be made by mixing 1 oz. of shrub (the syrup) with 5-6 oz. water, sparkling water, or club soda.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
2 oz. (ca. 59 ml.) vermouth or sherry
seltzer or club soda to taste
Stir together and serve at once, probably over ice.
-------
2 oz (ca. 59 ml.) dark rum
1/2 oz. (ca. 14.7 ml.) drinking vinegar/shrub
3 oz. (ca. 88.7 ml.) club soda or seltzer
Stir together and serve at once, probably over ice.
Variations:
- Leave out the rum for a non-alcoholic version.
- Replace the club soda with ginger beer or tonic water.
Adapted from Serious Eats
The long, chatty bit
Vinegar is all the rage just now; would it be inaccurate to call it "the new milk"? Or maybe that's just the circles I move in; several of my friends are into the whole alkalizing thing, and apparently drinking vinegar, although it's an acid, has an alkalizing effect because of the way the body reacts to it ("nooo, don't give me acid! I'll just rev up my acid processing and base producing functions and make myself more alkaline instead, so there!" -- or am I the only one whose body is that contrary?).
Anyway, there was a new vendor at the Tumwater Farmers' Market this week, selling "sipping vinegar" -- try to say that 3 times without accidentally saying "sipping liquor" instead -- and giving out samples. The vinegar is called Wild Heart, but the company is called OH!SHRUBS.
I was vaguely aware of shrub as a kind of drink, something in the punch or cordial line, but after trying it, I was inspired to look a little further. Dictionary first: my aging Chambers defines a shrub as, in the UK, "a mixed drink of lemon or other citrus fruit juice, sugar, spices, and a spirit, esp. rum" (making it similar to the Rum Swizzle of Bermudian fame) and, in the US, "a cordial of fruit juice (e.g. raspberry) and vinegar." Seems the term comes from the Arabic sharab and the word is related to "sherbet." Further consultation tells me a cordial is not, as I'd always vaguely assumed, a liqueur-like drink of some sort, but rather a non-alcoholic refresher. Huh; well, there's my new thing learned today (I find I'm happiest if I can learn at least one thing every day).
But I kept thinking about that blackberry juice concentrate I have on my pantry shelf. Could I make my own "sipping vinegar" by mixing that with cider, or maybe balsamic, vinegar and possibly some cinnamon or grains of paradise? So off to the internet I went....
Wikipedia, which is quick if of dubious repute, adds that the first kind of shrub is a "fruit liqueur that was popular in the 17th and 18th century England, typically made with rum or brandy mixed with sugar and the juice or rinds of citrus fruit." It evolved from 15th century medicinal cordials and Persian sekanjabin and had fallen out of fashion by the late 19th century. The second kind is a "cocktail or soft drink that was popular during America's colonial era, made by mixing a vinegared syrup with spirits, water, or carbonated water." It originated from the 17th-century English practice of using vinegar instead of citrus juice to preserve berries and fruit (producing yet another kind of shrub) and remained common until refrigerators made it too much work. Drinking vinegar, Wikipedia says, is the sweetened vinegar syrup from which the cocktails are made, which can also be called -- you guessed it -- shrub. There are also "shrubs" made with alcohol and versions that use acidic fruit juices instead of vinegar, but for now let's look at the traditional vinegar-based shrub.
The idea of vinegar as a drink ingredient is very old, going back to at least 2nd century B.C. Rome, where posca was a popular soldier's and working-man's thirst quencher. Even before that, mixing sour wine or vinegar with herbs was a common medicinal practice.
Another vinegar-and-water drink worth mentioning is switchel or haymaker's punch, which was often flavored with ginger and in which sweetening was optional. I have heard switchel described as "colonial-era Gatorade," along with the comment that it only tastes good if you need the electrolytes the vinegar provides.
There are two ways to make the basic syrup kind of shrub or drinking vinegar. The more traditional way involves macerating (softening) the fruit in sugar for a couple of days, straining it, and adding approximately an equal amount of good vinegar (cider vinegar is traditional, although I've also seen balsamic mentioned); what might be called the quick-and-dirty method simply boils the fruit in simple syrup instead. There's a good description of both methods on the website Food52, and another version at The Spruce Eats. A long but interesting article at Serious Eats includes photos of the maceration process.
A very basic drink can be made by mixing 1 oz. of shrub (the syrup) with 5-6 oz. water, sparkling water, or club soda.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
07 July, 2018
Locavore, sort of
This week my favorite Food Bank had all-you-can-eat strawberries, plus an abundance of raspberries. Not thinking much beyond "yum!" I grabbed a bunch... and was reminded why I can sometimes be such a locavore. The strawberries were from California and just about had enough flavor to be worth hauling up the hill -- since I was going anyway -- but the raspberries were all seeds and red water, not really even worth carrying from bowl to mouth. Granted, some of that was my fault, since they got pretty squished riding home in my panniers.
The point is, the farther food travels and the longer it sits in a distributor's warehouse, the older it gets. And with any kind of produce, the older it's going to get, the earlier it has to be picked and the less flavor it has time to develop. This is the best reason to buy your food directly from local farmers as much as possible.
Other reasons include the economic -- buying locally keeps your money "at home" -- and the ecological -- all those interstate trucks and international planes do nasty things to the air quality.
Don't get me wrong, I still love the food bank and am grateful to them, they just sometimes have things that aren't much good. In fact, one of the coolest things about the food bank is the chance to try stuff you'd never risk spending money on.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
The point is, the farther food travels and the longer it sits in a distributor's warehouse, the older it gets. And with any kind of produce, the older it's going to get, the earlier it has to be picked and the less flavor it has time to develop. This is the best reason to buy your food directly from local farmers as much as possible.
Other reasons include the economic -- buying locally keeps your money "at home" -- and the ecological -- all those interstate trucks and international planes do nasty things to the air quality.
Don't get me wrong, I still love the food bank and am grateful to them, they just sometimes have things that aren't much good. In fact, one of the coolest things about the food bank is the chance to try stuff you'd never risk spending money on.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
26 July, 2017
What to do with favas
Pea Shoot Salad with Fava Beans
1 pound fava beans, shelled
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
salt and pepper to taste
4 oz. pea shoots
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, sliced lengthwise (optional)
Blanch the fava beans in boiling water no more than two minutes; immediately cool in ice water. Remove the beans' outer skin, either by popping the bean out with your fingers or by paring the shell away. Whisk together olive oil and balsamic vinegar; season to taste. Toss pea shoots, radishes, and slivered almonds with the oil/vinegar mixture. Divide this salad mixture among as many as four plates; top with fava beans and avocado slices.
Adapted from food52.com (which must be based significantly south of us, since they seem to consider fava beans a spring vegetable).
----------------------------------------------------------
Fava-Mint Pesto
2 cups cleaned fava beans (about 2 lb. before removing pods and shells)
2 Tbsp. almonds, roughly chopped
2 anchovy fillets in oil, roughly chopped
1 garlic clove, roughly chopped
6 Tbsp. lemon oil
1⁄4 cup finely grated Parmigiano-Reggiano cheese
1⁄4 cup loosely packed mint leaves, thinly sliced
zest of 1 lemon, finely grated
2 Tbsp. lemon juice
salt to taste
Cook fava beans in boiling, salted water until bright green, about 30 seconds. Transfer to a bowl of ice water with a slotted spoon and let sit about a minute, until chilled. Drain and roughly chop. Pound the almonds, anchovies, and garlic in a mortar until evenly combined. Add 2 tablespoons of the lemon oil. Add fava beans and mash into a coarse purée. Stir in the remaining 4 tablespoons lemon oil, cheese, mint, lemon zest, and lemon juice. Adjust seasoning if needed.
Adapted from Saveur
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More about fava beans
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 pound fava beans, shelled
3 Tbsp. olive oil
1 Tbsp. balsamic vinegar
salt and pepper to taste
4 oz. pea shoots
4 radishes, thinly sliced
1/4 cup slivered almonds
1 avocado, sliced lengthwise (optional)
Blanch the fava beans in boiling water no more than two minutes; immediately cool in ice water. Remove the beans' outer skin, either by popping the bean out with your fingers or by paring the shell away. Whisk together olive oil and balsamic vinegar; season to taste. Toss pea shoots, radishes, and slivered almonds with the oil/vinegar mixture. Divide this salad mixture among as many as four plates; top with fava beans and avocado slices.
Adapted from food52.com (which must be based significantly south of us, since they seem to consider fava beans a spring vegetable).
----------------------------------------------------------
Fava-Mint Pesto
2 cups cleaned fava beans (about 2 lb. before removing pods and shells)
2 Tbsp. almonds, roughly chopped
2 anchovy fillets in oil, roughly chopped
1 garlic clove, roughly chopped
6 Tbsp. lemon oil
1⁄4 cup finely grated Parmigiano-Reggiano cheese
1⁄4 cup loosely packed mint leaves, thinly sliced
zest of 1 lemon, finely grated
2 Tbsp. lemon juice
salt to taste
Cook fava beans in boiling, salted water until bright green, about 30 seconds. Transfer to a bowl of ice water with a slotted spoon and let sit about a minute, until chilled. Drain and roughly chop. Pound the almonds, anchovies, and garlic in a mortar until evenly combined. Add 2 tablespoons of the lemon oil. Add fava beans and mash into a coarse purée. Stir in the remaining 4 tablespoons lemon oil, cheese, mint, lemon zest, and lemon juice. Adjust seasoning if needed.
Adapted from Saveur
--------
More about fava beans
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.
19 July, 2017
Two carrot recipes
Honey gingered carrots
6 carrots, cut into 2-inch slices
about 2 cups water
1 Tbsp. butter
1 Tbsp. chopped fresh ginger root
grated zest of 1 orange, to taste
1 cup honey
1 Tbsp. red wine vinegar
2 Tbsp. chopped fresh mint
salt, pepper to taste
In a saucepan, cover carrots with water. Bring to a boil, reduce heat, and simmer about 5 min. Drain. Melt butter over med.-low heat. Add ginger, orange peel, honey, vinegar, and carrots. Toss and heat through, about 1 min. Remove from heat, add mint, and season to taste. Serve hot.
Adapted from: Expressions of home cookbook / Pamela King, editor. Watertown, WI : SPS, [2000?]
-------
Hot and Sour Carrots
1 lb. carrots, thinly sliced, boiled 5 minutes, drained
1/4 cup raisins
2 Tbsp. melted butter
2 Tbsp. honey
1 Tbsp. lemon juice
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 cup pine nuts or sliced almonds (optional)
Mix all ingredients except nuts in a quart baking dish. Bake at 375F for 25 to 30 minutes, stirring occasionally, until the carrots are glazed. Garnish with pine nuts or sliced almonds.
Adapted from the e-Newsletter World Wide Recipes.
Index to all blog posts.
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.
6 carrots, cut into 2-inch slices
about 2 cups water
1 Tbsp. butter
1 Tbsp. chopped fresh ginger root
grated zest of 1 orange, to taste
1 cup honey
1 Tbsp. red wine vinegar
2 Tbsp. chopped fresh mint
salt, pepper to taste
In a saucepan, cover carrots with water. Bring to a boil, reduce heat, and simmer about 5 min. Drain. Melt butter over med.-low heat. Add ginger, orange peel, honey, vinegar, and carrots. Toss and heat through, about 1 min. Remove from heat, add mint, and season to taste. Serve hot.
Adapted from: Expressions of home cookbook / Pamela King, editor. Watertown, WI : SPS, [2000?]
-------
Hot and Sour Carrots
1 lb. carrots, thinly sliced, boiled 5 minutes, drained
1/4 cup raisins
2 Tbsp. melted butter
2 Tbsp. honey
1 Tbsp. lemon juice
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
1/4 cup pine nuts or sliced almonds (optional)
Mix all ingredients except nuts in a quart baking dish. Bake at 375F for 25 to 30 minutes, stirring occasionally, until the carrots are glazed. Garnish with pine nuts or sliced almonds.
Adapted from the e-Newsletter World Wide Recipes.
Index to all blog posts.
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 July, 2017
Chocolate-Raspberry Frozen Yogurt Pops
2 cups fresh or frozen raspberries
2 cups plain Greek-style yoghurt
3-5 Tbsp. sugar, to taste
1/2 cup mini chocolate chips
Puree raspberries, yogurt, and sugar in a blender or food processor until smooth. Divide the mixture among freezer-pop molds or paper cups, stopping about 1 inch from the top. Divide chocolate chips among the molds and stir in, removing any air pockets at the same time. Insert sticks and freeze about 6 hours, until firm. Dip molds briefly in warm water to unmold, or tear paper cups from pops.
Adapted from eatingwell.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.
2 cups plain Greek-style yoghurt
3-5 Tbsp. sugar, to taste
1/2 cup mini chocolate chips
Puree raspberries, yogurt, and sugar in a blender or food processor until smooth. Divide the mixture among freezer-pop molds or paper cups, stopping about 1 inch from the top. Divide chocolate chips among the molds and stir in, removing any air pockets at the same time. Insert sticks and freeze about 6 hours, until firm. Dip molds briefly in warm water to unmold, or tear paper cups from pops.
Adapted from eatingwell.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.
05 July, 2017
Apricot stuffed chicken
2 whole boneless chicken breast halves, with skin
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 Tbsp. melted butter
1/2 tsp. ground ginger
1/2 lb. fresh apricots, halved (about 4)
1/2 cup apricot jam
1 Tbsp. cider vinegar
Place chicken skin side down and flatten slightly with a mallet. Combine stuffing mix, onion, butter, and 1/4 tsp. ginger; place in a strip along center of each breast half and top with apricot halves. Wrap chicken around filling; tie with string every two inches. Barbecue 15 minutes on a rack about 5-1/2 inches above medium-hot coals, turning once or twice. Mix apricot jam, vinegar, and remaining 1/4 tsp. ginger; brush over chicken rolls. Grill another 5-10 minutes, until done.
Adapted from California Apricots
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 dry stuffing mix
1/4 cup chopped onion
2 Tbsp. melted butter
1/2 tsp. ground ginger
1/2 lb. fresh apricots, halved (about 4)
1/2 cup apricot jam
1 Tbsp. cider vinegar
Place chicken skin side down and flatten slightly with a mallet. Combine stuffing mix, onion, butter, and 1/4 tsp. ginger; place in a strip along center of each breast half and top with apricot halves. Wrap chicken around filling; tie with string every two inches. Barbecue 15 minutes on a rack about 5-1/2 inches above medium-hot coals, turning once or twice. Mix apricot jam, vinegar, and remaining 1/4 tsp. ginger; brush over chicken rolls. Grill another 5-10 minutes, until done.
Adapted from California Apricots
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 January, 2017
Newsletters: 27 July, 2011
Excerpt from the Market Newsletter originally published on 27 July, 2011. View the full newsletter for all the photos and links.
In the belly
Chard is not actually Swiss; it comes from Sicily, but a Swiss botanist "discovered" it. Technically its season is June-September, but I've seen it much earlier and later than that. Chard is a chenopod, a member of the goosefoot family, and related to spinach and beets. It provides vitamins A, C, E, and K, plus lots of different minerals, which are not only good for you but prevent muscle spasms and cramps. It's also got lots of carotenoids, which are good for the eyes. The only hitch is that it also has a fair amount of oxalic acid, which should be avoided by anyone at risk for kidney stones. Boiling chard for 3 minutes will reduce the oxalic acid content but if that's a worry for you, you should still be careful. If you have blood sugar concerns, however, this is a good vegetable for you; it's said to prevent fluctuations in blood sugar by slowing the breakdown of carbohydrates.
In the kitchen
Most of the blueberry fans I know just eat them, but there are a few other things you can do with them. For instance, here's a very fancy recipe that's really too long for this newsletter, but I'd love to try it someday when I have a personal cook: Tea-smoked duck breast with pears and blueberry jus.
Moby's Vegan Blueberry Pancakes
1.5 cups whole-grain spelt flour
0.5 cup oat bran
0.5 cup wheat bran
1 teaspoon baking soda
0.5 teaspoon fine sea salt
2 cups plain full-fat soy milk
Vegetable oil for cooking
1 cup fresh blueberries
Combine flour, brans, baking soda, and salt. Stir in soy milk until thoroughly combined. Oil and heat griddle (or skillet) and pour 1/4 cup batter per pancake onto griddle. Press 12-15 blueberries into each pancake and cook 3-4 min., until bubbles appear and pop on surface and undersides are golden brown. Flip pancakes, then turn off heat and let pancakes continue to cook in pan another 3 min., until undersides are firm and light golden brown. Transfer to plate, berry side up, and keep warm while repeating with remaining batter. Pancakes may be served with additional berries and maple syrup.
Royal Blueberry Ice Pops
1 pint fresh blueberries, rinsed and drained
8 oz. blueberry yogurt
0.25 cup water
0.25 cup honey
2 tablespoons sugar
Puree all ingredients until smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.
Blueberries in Gin Syrup
1 cup water
3/4 cup sugar
15 juniper berries, crushed
1 (4-inch) rosemary sprig
salt to taste
2 pints blueberries (1 1/2 pounds)
1/4 cup dry gin
mint sprigs, to garnish
Boil water, sugar, juniper berries, rosemary, and salt, stirring, until sugar has dissolved and syrup is reduced to about 3/4 cup, 10 to 12 minutes. Strain over blueberries and stir in gin. Macerate until completely cooled, about 30 minutes.
In the belly
Chard is not actually Swiss; it comes from Sicily, but a Swiss botanist "discovered" it. Technically its season is June-September, but I've seen it much earlier and later than that. Chard is a chenopod, a member of the goosefoot family, and related to spinach and beets. It provides vitamins A, C, E, and K, plus lots of different minerals, which are not only good for you but prevent muscle spasms and cramps. It's also got lots of carotenoids, which are good for the eyes. The only hitch is that it also has a fair amount of oxalic acid, which should be avoided by anyone at risk for kidney stones. Boiling chard for 3 minutes will reduce the oxalic acid content but if that's a worry for you, you should still be careful. If you have blood sugar concerns, however, this is a good vegetable for you; it's said to prevent fluctuations in blood sugar by slowing the breakdown of carbohydrates.
In the kitchen
Most of the blueberry fans I know just eat them, but there are a few other things you can do with them. For instance, here's a very fancy recipe that's really too long for this newsletter, but I'd love to try it someday when I have a personal cook: Tea-smoked duck breast with pears and blueberry jus.
Moby's Vegan Blueberry Pancakes
1.5 cups whole-grain spelt flour
0.5 cup oat bran
0.5 cup wheat bran
1 teaspoon baking soda
0.5 teaspoon fine sea salt
2 cups plain full-fat soy milk
Vegetable oil for cooking
1 cup fresh blueberries
Combine flour, brans, baking soda, and salt. Stir in soy milk until thoroughly combined. Oil and heat griddle (or skillet) and pour 1/4 cup batter per pancake onto griddle. Press 12-15 blueberries into each pancake and cook 3-4 min., until bubbles appear and pop on surface and undersides are golden brown. Flip pancakes, then turn off heat and let pancakes continue to cook in pan another 3 min., until undersides are firm and light golden brown. Transfer to plate, berry side up, and keep warm while repeating with remaining batter. Pancakes may be served with additional berries and maple syrup.
Royal Blueberry Ice Pops
1 pint fresh blueberries, rinsed and drained
8 oz. blueberry yogurt
0.25 cup water
0.25 cup honey
2 tablespoons sugar
Puree all ingredients until smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.
Blueberries in Gin Syrup
1 cup water
3/4 cup sugar
15 juniper berries, crushed
1 (4-inch) rosemary sprig
salt to taste
2 pints blueberries (1 1/2 pounds)
1/4 cup dry gin
mint sprigs, to garnish
Boil water, sugar, juniper berries, rosemary, and salt, stirring, until sugar has dissolved and syrup is reduced to about 3/4 cup, 10 to 12 minutes. Strain over blueberries and stir in gin. Macerate until completely cooled, about 30 minutes.
Newsletters: 28 July, 2010
Excerpt from the Market Newsletter originally published on 28 July, 2010. View the full newsletter for all the photos and links.
In keeping with this pause for breath, the raffle prize this week is eight yoga classes. I'm pretty excited about that, because yoga is the only "sport" I've ever found enjoyable (I was always the fat kid out in left field; which was fine with me, except they wouldn't let me sit down). Now, we all know how healthy yoga is, right? Makes you look 25 until you hit 90, and you live to be 150*? But what people don't always know is that it's not about doing pretzel imitations. It's about doing what you can TODAY. If that means you only touch your knees while the student on the next mat touches her toes -- with her elbows -- you still win, because you walked away without limping. And with time, you find yourself looking at a pretzel imitation and thinking, "wait, that's not so hard...". I encourage you to check out OlyYoga's website (the "Practicing Yoga" section has a lot of good information), contact them with your questions, or just go and see. If you have money issues they'll work with you -- they have senior and low-income rates, summer specials, multi-class and unlimited cards, all kinds of options -- so you can't use that excuse.
...
Cooking, and reading about cooking
I went looking for something Indian to go with the yoga, but this wasn't really what I had in mind. Don't you just love serendipity?
Ginger Cardamom Oeufs à la Niege
3 large eggs, 2 separated
1/2 cup plus 3 tablespoons sugar, divided
2 cups whole milk
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup roasted shelled pistachios, chopped
Line bottom of a small 4-sided sheet pan with parchment paper. Separate 2 eggs; add whole egg to yolks. Beat whites with a pinch of salt until they hold soft peaks. Add 1/2 cup sugar in a slow stream, beating at medium-high speed until whites hold stiff, glossy peaks. Meanwhile, bring milk, ginger, and cardamom to a bare simmer in a wide 4-quart heavy pot over medium heat. Drop 4 large dollops of beaten whites into milk and poach at a bare simmer, turning once, 4 minutes. Transfer meringues with a slotted spoon to lined pan (reserve milk). Whisk remaining 3 tablespoons sugar, cornstarch, and salt into yolk mixture. Add hot milk in a slow stream, whisking until incorporated, then return to pot. Cook, stirring often, until thickened and an instant-read thermometer registers 170°F. Strain through a fine-mesh sieve into a clean bowl. Stir in vanilla. Quick-chill custard by setting bowl in an ice bath and stirring occasionally, about 20 minutes. Ladle into 4 bowls and put a meringue in each. Sprinkle with nuts.
Here's one for apricot season. I've always been of the opinion that ice cream is not junk food, it's full of calcium and happiness. Vante has the quick-and-easy kind, but here's something for when you want to get fancy.
Apricot chocolate chip ice cream
3 eggs, separated
3/4 cup caster sugar, divided into two equal parts
1 1/2 cups whipping cream
6 apricots
3/4 cup choc chips
Split apricots and remove stones. Simmer gently until tender in just enough water to cover. Drain and sieve. Set aside to cool. Beat the egg yolks with half the sugar until thick and very pale in colour. Set aside. Beat the egg whites until stiff peaks form. Add the other half of the sugar and beat to form a meringue. Gently fold into egg yolk mixture. Whip cream until very stiff (be careful not to overbeat). Gently fold cream into egg mixture. Add apricot puree and choc chips and fold through until thoroughly mixed. Pour into a suitable freezing container and freeze until solid (overnight is best). Makes ca. 2 quarts.
Unfortunately I copied this several years ago without noting the source.
*Results not typical.
In keeping with this pause for breath, the raffle prize this week is eight yoga classes. I'm pretty excited about that, because yoga is the only "sport" I've ever found enjoyable (I was always the fat kid out in left field; which was fine with me, except they wouldn't let me sit down). Now, we all know how healthy yoga is, right? Makes you look 25 until you hit 90, and you live to be 150*? But what people don't always know is that it's not about doing pretzel imitations. It's about doing what you can TODAY. If that means you only touch your knees while the student on the next mat touches her toes -- with her elbows -- you still win, because you walked away without limping. And with time, you find yourself looking at a pretzel imitation and thinking, "wait, that's not so hard...". I encourage you to check out OlyYoga's website (the "Practicing Yoga" section has a lot of good information), contact them with your questions, or just go and see. If you have money issues they'll work with you -- they have senior and low-income rates, summer specials, multi-class and unlimited cards, all kinds of options -- so you can't use that excuse.
...
Cooking, and reading about cooking
I went looking for something Indian to go with the yoga, but this wasn't really what I had in mind. Don't you just love serendipity?
Ginger Cardamom Oeufs à la Niege
3 large eggs, 2 separated
1/2 cup plus 3 tablespoons sugar, divided
2 cups whole milk
1/2 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/2 teaspoon cornstarch
1/8 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 cup roasted shelled pistachios, chopped
Line bottom of a small 4-sided sheet pan with parchment paper. Separate 2 eggs; add whole egg to yolks. Beat whites with a pinch of salt until they hold soft peaks. Add 1/2 cup sugar in a slow stream, beating at medium-high speed until whites hold stiff, glossy peaks. Meanwhile, bring milk, ginger, and cardamom to a bare simmer in a wide 4-quart heavy pot over medium heat. Drop 4 large dollops of beaten whites into milk and poach at a bare simmer, turning once, 4 minutes. Transfer meringues with a slotted spoon to lined pan (reserve milk). Whisk remaining 3 tablespoons sugar, cornstarch, and salt into yolk mixture. Add hot milk in a slow stream, whisking until incorporated, then return to pot. Cook, stirring often, until thickened and an instant-read thermometer registers 170°F. Strain through a fine-mesh sieve into a clean bowl. Stir in vanilla. Quick-chill custard by setting bowl in an ice bath and stirring occasionally, about 20 minutes. Ladle into 4 bowls and put a meringue in each. Sprinkle with nuts.
Here's one for apricot season. I've always been of the opinion that ice cream is not junk food, it's full of calcium and happiness. Vante has the quick-and-easy kind, but here's something for when you want to get fancy.
Apricot chocolate chip ice cream
3 eggs, separated
3/4 cup caster sugar, divided into two equal parts
1 1/2 cups whipping cream
6 apricots
3/4 cup choc chips
Split apricots and remove stones. Simmer gently until tender in just enough water to cover. Drain and sieve. Set aside to cool. Beat the egg yolks with half the sugar until thick and very pale in colour. Set aside. Beat the egg whites until stiff peaks form. Add the other half of the sugar and beat to form a meringue. Gently fold into egg yolk mixture. Whip cream until very stiff (be careful not to overbeat). Gently fold cream into egg mixture. Add apricot puree and choc chips and fold through until thoroughly mixed. Pour into a suitable freezing container and freeze until solid (overnight is best). Makes ca. 2 quarts.
Unfortunately I copied this several years ago without noting the source.
*Results not typical.
18 January, 2017
Newsletters: 20 July, 2011
Excerpt from the Market Newsletter originally published on 20 July, 2011. View the full newsletter for all the photos and links.
In the belly
If you're asking "Kohlrabi? What's kohlrabi?" you're not alone. That's it over in the sidebar, right after the peanuts. Kohlrabi is a member of the cabbage family, is also known as a German turnip ("kohlrabi" is German for "cabbage turnip") and is probably the same thing as Pliny the Elder's "Corinthian turnip." While it is often referred to as a root vegetable, you are in fact eating its swollen stem, which sits just above the soil surface; the leaves are also edible when young.
Kohlrabi is high in fiber and a very good source of various B vitamins, potassium (which helps lower blood pressure and reduce the risk of kidney stones), copper, manganese, and lots of vitamin C. It also supplies magnesium and phosphorus and is very low in calories. Kohlrabi is said to improve energy circulation and stabilize blood sugar imbalances. For some reason, kohlrabi hasn't ever really caught on in American supermarkets, but has been gaining popularity in home gardens and farmers' markets.
In the kitchen
This week I got to thinking about scallions (some people call them green onions, but they're really scallions). I've really only seen them as a garnish or a salad ingredient, so I decided to take a look around for recipes that actually feature scallions. Good ol' Epicurious.com, it hasn't failed me yet!
Grilled Scallions with Lemon
10 oz. large scallions, trimmed, with most of the green part
1/2 teaspoon olive oil
salt and pepper to taste
1/2 lemon
2 (8-inch) wooden skewers, soaked in water for 30 minutes
Toss scallions with oil, salt, and pepper. Line up side by side on a work surface and thread first skewer crosswise through all scallions about 2 inches from one end of each. Thread second skewer similarly about 2 inches from the other end, to form a solid rectangle. Grill on a lightly oiled grill rack, uncovered, turning once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.
Scallions with Lemon Parsley Butter
10 bunches scallions
1/4 cup softened butter
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons minced fresh flat-leaf parsley
salt and pepper to taste
Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves. Trim greens, leaving a 9-inch length of white and green parts. Boil scallions in salted water until just tender, 4 to 5 minutes. Stir together butter, zest, and parsley; season. Drain scallions and arrange in a shallow serving dish. Gently brush with lemon parsley butter.
Seared Scallions with Poached Eggs
2 bunches scallions
3 tablespoons olive oil, divided
1 teaspoon fresh lemon juice
salt and pepper to taste
2 large eggs
Mince 1 whole scallion and whisk with 2 tablespoons oil and lemon juice. Season. Drizzle remaining scallions with 1 tablespoon oil and toss to coat. Season and cook in a grill pan, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between two plates. Eggs can be poached in the microwave: Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup and make sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute. With a slotted spoon top each plateful of scallions with an egg and drizzle with scallion sauce.
In the belly
If you're asking "Kohlrabi? What's kohlrabi?" you're not alone. That's it over in the sidebar, right after the peanuts. Kohlrabi is a member of the cabbage family, is also known as a German turnip ("kohlrabi" is German for "cabbage turnip") and is probably the same thing as Pliny the Elder's "Corinthian turnip." While it is often referred to as a root vegetable, you are in fact eating its swollen stem, which sits just above the soil surface; the leaves are also edible when young.
Kohlrabi is high in fiber and a very good source of various B vitamins, potassium (which helps lower blood pressure and reduce the risk of kidney stones), copper, manganese, and lots of vitamin C. It also supplies magnesium and phosphorus and is very low in calories. Kohlrabi is said to improve energy circulation and stabilize blood sugar imbalances. For some reason, kohlrabi hasn't ever really caught on in American supermarkets, but has been gaining popularity in home gardens and farmers' markets.
In the kitchen
This week I got to thinking about scallions (some people call them green onions, but they're really scallions). I've really only seen them as a garnish or a salad ingredient, so I decided to take a look around for recipes that actually feature scallions. Good ol' Epicurious.com, it hasn't failed me yet!
Grilled Scallions with Lemon
10 oz. large scallions, trimmed, with most of the green part
1/2 teaspoon olive oil
salt and pepper to taste
1/2 lemon
2 (8-inch) wooden skewers, soaked in water for 30 minutes
Toss scallions with oil, salt, and pepper. Line up side by side on a work surface and thread first skewer crosswise through all scallions about 2 inches from one end of each. Thread second skewer similarly about 2 inches from the other end, to form a solid rectangle. Grill on a lightly oiled grill rack, uncovered, turning once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.
Scallions with Lemon Parsley Butter
10 bunches scallions
1/4 cup softened butter
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons minced fresh flat-leaf parsley
salt and pepper to taste
Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves. Trim greens, leaving a 9-inch length of white and green parts. Boil scallions in salted water until just tender, 4 to 5 minutes. Stir together butter, zest, and parsley; season. Drain scallions and arrange in a shallow serving dish. Gently brush with lemon parsley butter.
Seared Scallions with Poached Eggs
2 bunches scallions
3 tablespoons olive oil, divided
1 teaspoon fresh lemon juice
salt and pepper to taste
2 large eggs
Mince 1 whole scallion and whisk with 2 tablespoons oil and lemon juice. Season. Drizzle remaining scallions with 1 tablespoon oil and toss to coat. Season and cook in a grill pan, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between two plates. Eggs can be poached in the microwave: Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup and make sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute. With a slotted spoon top each plateful of scallions with an egg and drizzle with scallion sauce.
Newsletters: 21 July, 2010
Excerpt from the Market Newsletter originally published on 21 July, 2010. View the full newsletter for all the photos and links.
I'd like to break from my usual theme of good fresh food in the sunshine and share with you an idea for keeping in touch with those loved ones -- seniors or not -- who for one reason or another you don't actually connect with as often as you should. Get some postcards and put the person's address and a stamp on them. Store them somewhere handy and pick a time each month to send one -- the first of the month or every Monday or on payday, or even a random event like whenever you have a math quiz. When that time comes, take a prepared card, write some personal news on it -- the weather, a garden report, a grandchild's drawing -- and drop it in the mail. That's it. You can write longer letters or send pretty greeting cards, but the beauty of a postcard is that it fills up quickly (you're supposed to be sending them frequently, so there won't be a lot to say). It's the contact that counts, the fact that you thought of them, not the content. I used this system to keep in touch with my grandfather when he went into a nursing home, and not only did it free me from feeling guilty for neglecting him, but it was a nice tangible reminder for him when his memory got a little weak.
And if you find you like to send postcards, you might be interested in Postcrossing.
...
Cooking, and reading about cooking
...
In keeping with this week's senior theme, here are a couple of recipes for... let's just call it smaller households; what I think of as "singles and doubles."
Chinese barbecued Cornish game hen
1 Cornish game hen
sauce:
1 Tbsp soy sauce
1 Tbsp dry sherry
1 Tbsp honey
1 Tbsp wine vinegar
1 clove garlic, crushed
1/2 tsp sugar
1/4 cup chicken broth
Combine sauce ingredients in a bowl. Add the hen and turn until it is coated with the sauce. Cover and refrigerate for several hours or overnight. Place the hen in a small roasting pan. Reserve the marinade. Roast the hen in a 350F oven for 1 hour, basting with the marinade twice.
From: Fearless cooking for one / Michele Evans. 1980.
Oven barbecued chicken breast
1 onion, finely chopped
1 clove garlic, crushed
1/4 cup catsup
1 T cider vinegar
1 t Worcestershire sauce
1/3 cup water
2 tsp brown sugar
salt and pepper
1 tsp chili powder
dash liquid hot pepper seasoning
1 large, whole chicken breast, halved
In a small saucepan, combine the onion, garlic, catsup, vinegar, Worcestershire, water, brown sugar, salt, pepper, chili powder, and hot pepper seasoning. Bring to a boil and simmer, uncovered, until it reaches a barbecue sauce consistency, about 20 min. Preheat oven or toaster oven to 375F. Brush the breast halves generously with the sauce and place in a shallow baking dish. Bake, basting frequently with the sauce, 30 min. or until chicken is tender and done.
From: Cooking for two today / Jean Hewitt, Marjorie Page Blanchard. 1985.
I'd like to break from my usual theme of good fresh food in the sunshine and share with you an idea for keeping in touch with those loved ones -- seniors or not -- who for one reason or another you don't actually connect with as often as you should. Get some postcards and put the person's address and a stamp on them. Store them somewhere handy and pick a time each month to send one -- the first of the month or every Monday or on payday, or even a random event like whenever you have a math quiz. When that time comes, take a prepared card, write some personal news on it -- the weather, a garden report, a grandchild's drawing -- and drop it in the mail. That's it. You can write longer letters or send pretty greeting cards, but the beauty of a postcard is that it fills up quickly (you're supposed to be sending them frequently, so there won't be a lot to say). It's the contact that counts, the fact that you thought of them, not the content. I used this system to keep in touch with my grandfather when he went into a nursing home, and not only did it free me from feeling guilty for neglecting him, but it was a nice tangible reminder for him when his memory got a little weak.
And if you find you like to send postcards, you might be interested in Postcrossing.
...
Cooking, and reading about cooking
...
In keeping with this week's senior theme, here are a couple of recipes for... let's just call it smaller households; what I think of as "singles and doubles."
Chinese barbecued Cornish game hen
1 Cornish game hen
sauce:
1 Tbsp soy sauce
1 Tbsp dry sherry
1 Tbsp honey
1 Tbsp wine vinegar
1 clove garlic, crushed
1/2 tsp sugar
1/4 cup chicken broth
Combine sauce ingredients in a bowl. Add the hen and turn until it is coated with the sauce. Cover and refrigerate for several hours or overnight. Place the hen in a small roasting pan. Reserve the marinade. Roast the hen in a 350F oven for 1 hour, basting with the marinade twice.
From: Fearless cooking for one / Michele Evans. 1980.
Oven barbecued chicken breast
1 onion, finely chopped
1 clove garlic, crushed
1/4 cup catsup
1 T cider vinegar
1 t Worcestershire sauce
1/3 cup water
2 tsp brown sugar
salt and pepper
1 tsp chili powder
dash liquid hot pepper seasoning
1 large, whole chicken breast, halved
In a small saucepan, combine the onion, garlic, catsup, vinegar, Worcestershire, water, brown sugar, salt, pepper, chili powder, and hot pepper seasoning. Bring to a boil and simmer, uncovered, until it reaches a barbecue sauce consistency, about 20 min. Preheat oven or toaster oven to 375F. Brush the breast halves generously with the sauce and place in a shallow baking dish. Bake, basting frequently with the sauce, 30 min. or until chicken is tender and done.
From: Cooking for two today / Jean Hewitt, Marjorie Page Blanchard. 1985.
11 January, 2017
Newsletters: 13 July, 2011
Excerpt from the Market Newsletter originally published on 13 July, 2011. View the full newsletter for all the photos and links.
In the garden
The WSU Master Gardeners say July is a good time to start planning for fall and winter crops. Start broccoli, cabbage, and kale for transplanting; plant carrots, peas, and rutabagas directly. Normally beans, cucumbers, and summer squash come on in July but they may be a little late this year. Keep an eye on the zucchini, though, so they don't sneak up on you and get too big for anything but zucchini bread before you pick them. There's always Sneak Some Zucchini Onto Your Neighbor's Porch night (8 Aug.) but the more you catch at the 6-inch stage, the quicker you'll be able to get rid of the ones you missed.
This also a good time to stop watering your lawn and let it go dormant. It'll get rather brown but I promise it'll spring right back when the fall rains begin (whether you want it to or not), and you won't have to mow it for most of August. That'll give you more time for wandering the night with overgrown zucchini.
In the kitchen
I'm told July is Nectarine and Garlic Month -- I hope that doesn't mean we should eat them together! As tempted as I am to go hunting for recipes that use both (come to think of it, I may have one), I think it's time for some more exotic (or at least unusual) summer drinks.
Bee sting
1 Tbsp honey, warmed if possible
1 Tbsp balsamic or raspberry vinegar
1.5 cup seltzer or sparkling water, chilled
ice cubes
Combine honey and vinegar; add water and stir once. Serve over ice.
Source unknown
Salty puppy
coarse salt
crushed ice
1 cup grapefruit juice
club soda, chilled
fresh mint, for garnish (optional)
Moisten rims of 2 glasses and dip in salt. Fill with ice and divide juice between them. Fill with club soda.
Source unknown
Lotus blossom
1 ripe banana, peeled and chunked
1 ripe peach, peeled, pitted, and chunked
1 ripe nectarine, "
dash almond extract
24 oz. chilled ginger ale
Puree all ingredients except ginger ale until smooth. Pour ca. 1 c each into 5 tall glasses and fill with ginger ale. Stir gently.
Source unknown
In the garden
The WSU Master Gardeners say July is a good time to start planning for fall and winter crops. Start broccoli, cabbage, and kale for transplanting; plant carrots, peas, and rutabagas directly. Normally beans, cucumbers, and summer squash come on in July but they may be a little late this year. Keep an eye on the zucchini, though, so they don't sneak up on you and get too big for anything but zucchini bread before you pick them. There's always Sneak Some Zucchini Onto Your Neighbor's Porch night (8 Aug.) but the more you catch at the 6-inch stage, the quicker you'll be able to get rid of the ones you missed.
This also a good time to stop watering your lawn and let it go dormant. It'll get rather brown but I promise it'll spring right back when the fall rains begin (whether you want it to or not), and you won't have to mow it for most of August. That'll give you more time for wandering the night with overgrown zucchini.
In the kitchen
I'm told July is Nectarine and Garlic Month -- I hope that doesn't mean we should eat them together! As tempted as I am to go hunting for recipes that use both (come to think of it, I may have one), I think it's time for some more exotic (or at least unusual) summer drinks.
Bee sting
1 Tbsp honey, warmed if possible
1 Tbsp balsamic or raspberry vinegar
1.5 cup seltzer or sparkling water, chilled
ice cubes
Combine honey and vinegar; add water and stir once. Serve over ice.
Source unknown
Salty puppy
coarse salt
crushed ice
1 cup grapefruit juice
club soda, chilled
fresh mint, for garnish (optional)
Moisten rims of 2 glasses and dip in salt. Fill with ice and divide juice between them. Fill with club soda.
Source unknown
Lotus blossom
1 ripe banana, peeled and chunked
1 ripe peach, peeled, pitted, and chunked
1 ripe nectarine, "
dash almond extract
24 oz. chilled ginger ale
Puree all ingredients except ginger ale until smooth. Pour ca. 1 c each into 5 tall glasses and fill with ginger ale. Stir gently.
Source unknown
Newsletters: 14 July, 2010
Excerpt from the Market Newsletter originally published on 14 July, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
After all that heat last week I started looking for some recipes that didn't require any cooking (there's only so much you can do with pre-cooked, frozen hamburger patties and a microwave, and it gets monotonous). Here's a couple of no-heat salads from a pretty little book the Market Manager lent me. We'll probably be seeing more from this book as the season progresses.
Traditional Greek salad
salad:
7 oz Greek feta cheese, cut into 1-inch cubes
1 lettuce such as romaine or escarole, shredded or sliced
4 tomatoes, quartered
1/2 cucumber, sliced
12 black Greek olives, pitted
2 Tbsp. chopped fresh herbs such as oregano, parsley, mint, or basil
dressing:
6 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 garlic clove, crushed
pinch of sugar
salt and pepper to taste
Whisk the dressing ingredients together and set aside. Put lettuce, tomatoes, and cucumber into a large salad bowl; add the cheese cubes and toss together. Whisk the dressing again, pour it over the salad and toss. Serve garnished with the olives and chopped herbs.
Spring clean salad
2 dessert apples, cored and diced
juice of 1 lemon
large chunk of watermelon, seeded and cubed
1 head Belgian endive, sliced into rounds
4 ribs celery with leaves, coarsely chopped
1 Tbsp. walnut oil
Mix apple cubes and lemon juice so apples will not go brown. Add remaining ingredients except oil and mix gently. Stir in the walnut oil.
Both of these recipes are from...
Book!
Salads : creative salads to delight and inspire. Love Food, 2009. -- Recommended by your Market Manager, Connie.
Cooking, and reading about cooking
After all that heat last week I started looking for some recipes that didn't require any cooking (there's only so much you can do with pre-cooked, frozen hamburger patties and a microwave, and it gets monotonous). Here's a couple of no-heat salads from a pretty little book the Market Manager lent me. We'll probably be seeing more from this book as the season progresses.
Traditional Greek salad
salad:
7 oz Greek feta cheese, cut into 1-inch cubes
1 lettuce such as romaine or escarole, shredded or sliced
4 tomatoes, quartered
1/2 cucumber, sliced
12 black Greek olives, pitted
2 Tbsp. chopped fresh herbs such as oregano, parsley, mint, or basil
dressing:
6 Tbsp extra-virgin olive oil
2 Tbsp fresh lemon juice
1 garlic clove, crushed
pinch of sugar
salt and pepper to taste
Whisk the dressing ingredients together and set aside. Put lettuce, tomatoes, and cucumber into a large salad bowl; add the cheese cubes and toss together. Whisk the dressing again, pour it over the salad and toss. Serve garnished with the olives and chopped herbs.
Spring clean salad
2 dessert apples, cored and diced
juice of 1 lemon
large chunk of watermelon, seeded and cubed
1 head Belgian endive, sliced into rounds
4 ribs celery with leaves, coarsely chopped
1 Tbsp. walnut oil
Mix apple cubes and lemon juice so apples will not go brown. Add remaining ingredients except oil and mix gently. Stir in the walnut oil.
Both of these recipes are from...
Book!
Salads : creative salads to delight and inspire. Love Food, 2009. -- Recommended by your Market Manager, Connie.
04 January, 2017
Newsletters: 6 July, 2011
Excerpt from the Market Newsletter originally published on 6 July, 2011. View the full newsletter for all the photos and links.
In the belly
Having had the great good fortune to break a toe (instead of ending up a horrible mess for someone to clean up), I've been researching some of the nutritional aspects of bone healing this week. Obligatory disclaimer: I'm a librarian, not a doctor, so use this information at your own discretion (personally, I approach doctors' advice the same way, but I'm known to be a bit odd).
So, obviously it's important to get plenty of calcium, and vitamin C isn't too hard to guess, but I would have said protein was more for muscular healing. Seems it's good for bones, too. Zinc is important, and up to six weeks of a tiny amount of copper is also recommended by some sources. Copper is a pro-oxidant, so it should only be taken carefully and when needed. Glucosamine is also a good idea, because where a bone has broken there's likely to be some cartilage damage as well.
In the kitchen
While we've been watching anxiously for the more finicky vegetables to ripen, good ol' broccoli has quietly come into season. Here are some quick and easy things to do with it.
Broccoli with sesame oil
8 oz whole broccoli, cut into florets, or 4 oz florets
2 t Oriental sesame oil
Steam broccoli ca. 7 min. Drain and sprinkle with sesame oil.
From: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
Pasta, broccoli, and pine nuts
3 qt water
1 c small shells or other small pasta (2 oz)
8 oz broccoli florets
4 T raisins or currants
3 T pine nuts
1 c plain low-fat yogurt
1 T rice vinegar
pepper to taste
Bring water to a boil and cook; 5 min. before it is done add broccoli. Combine raisins, pine nuts, yogurt, vinegar, pepper. When pasta and broccoli are done, drain and add to yogurt.
Also from: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
Broccoli soup
2 T vegetable oil
1 small onion, finely chopped
1 small clove garlic, finely chopped
ca. 2 c broccoli stalks and leaves, peeled if tough and diced
13.75 oz chicken broth
pepper
1/4 t thyme, crumbled
Heat oil and saute the onion and garlic until tender, ca. 3 min. Add broccoli stalks and leaves and cook, stirring, 3 min. more. Add broth, pepper, thyme and bring to a boil. Cover and simmer 25 min. Puree in batches in a blender and reheat.
From: Cooking for two today / Jean Hewitt, Marjorie Page Blanchard. Little, Brown, c1985.
In the belly
Having had the great good fortune to break a toe (instead of ending up a horrible mess for someone to clean up), I've been researching some of the nutritional aspects of bone healing this week. Obligatory disclaimer: I'm a librarian, not a doctor, so use this information at your own discretion (personally, I approach doctors' advice the same way, but I'm known to be a bit odd).
So, obviously it's important to get plenty of calcium, and vitamin C isn't too hard to guess, but I would have said protein was more for muscular healing. Seems it's good for bones, too. Zinc is important, and up to six weeks of a tiny amount of copper is also recommended by some sources. Copper is a pro-oxidant, so it should only be taken carefully and when needed. Glucosamine is also a good idea, because where a bone has broken there's likely to be some cartilage damage as well.
In the kitchen
While we've been watching anxiously for the more finicky vegetables to ripen, good ol' broccoli has quietly come into season. Here are some quick and easy things to do with it.
Broccoli with sesame oil
8 oz whole broccoli, cut into florets, or 4 oz florets
2 t Oriental sesame oil
Steam broccoli ca. 7 min. Drain and sprinkle with sesame oil.
From: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
Pasta, broccoli, and pine nuts
3 qt water
1 c small shells or other small pasta (2 oz)
8 oz broccoli florets
4 T raisins or currants
3 T pine nuts
1 c plain low-fat yogurt
1 T rice vinegar
pepper to taste
Bring water to a boil and cook; 5 min. before it is done add broccoli. Combine raisins, pine nuts, yogurt, vinegar, pepper. When pasta and broccoli are done, drain and add to yogurt.
Also from: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
Broccoli soup
2 T vegetable oil
1 small onion, finely chopped
1 small clove garlic, finely chopped
ca. 2 c broccoli stalks and leaves, peeled if tough and diced
13.75 oz chicken broth
pepper
1/4 t thyme, crumbled
Heat oil and saute the onion and garlic until tender, ca. 3 min. Add broccoli stalks and leaves and cook, stirring, 3 min. more. Add broth, pepper, thyme and bring to a boil. Cover and simmer 25 min. Puree in batches in a blender and reheat.
From: Cooking for two today / Jean Hewitt, Marjorie Page Blanchard. Little, Brown, c1985.
Newsletters: 7 July, 2010
Excerpt from the Market Newsletter originally published on 7 July, 2010. View the full newsletter for all the photos and links.
Cooking, and reading about cooking
I wanted to give you a recipe for tah tsoi this week, but all I managed to find was that it's related to mustard. (If you have a good tah tsoi recipe you're willing to share, please send it along.) So as my deadline loomed, I desperately swiped this interesting but non-tah tsoi soup from Kirsop's recipes:
Radish Top Soup
3-4 Tablespoons butter, divided
6 cups water or chicken stock
1 cup chopped onions or leeks salt
8 cups loosely packed radish leaves
1/2 cup heavy cream (optional)
2 cups diced peeled potatoes freshly ground pepper
Melt 4 Tbsp. butter in large saucepan, add onions, and cook until golden, about 5 minutes. Stir in radish tops, cover and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in water or stock with 1 tsp. Salt. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Puree in food processor or blender. Add cream and remaining butter, if desired. Season to taste with salt and pepper. Serve hot. (Note: to serve cold, omit butter enrichment.) Makes 4-6 servings.
Cooking, and reading about cooking
I wanted to give you a recipe for tah tsoi this week, but all I managed to find was that it's related to mustard. (If you have a good tah tsoi recipe you're willing to share, please send it along.) So as my deadline loomed, I desperately swiped this interesting but non-tah tsoi soup from Kirsop's recipes:
Radish Top Soup
3-4 Tablespoons butter, divided
6 cups water or chicken stock
1 cup chopped onions or leeks salt
8 cups loosely packed radish leaves
1/2 cup heavy cream (optional)
2 cups diced peeled potatoes freshly ground pepper
Melt 4 Tbsp. butter in large saucepan, add onions, and cook until golden, about 5 minutes. Stir in radish tops, cover and cook over low heat until wilted, 8-10 minutes. Meanwhile, cook potatoes until soft in water or stock with 1 tsp. Salt. Combine with radish tops and cook, covered, 5 minutes to mingle flavors. Puree in food processor or blender. Add cream and remaining butter, if desired. Season to taste with salt and pepper. Serve hot. (Note: to serve cold, omit butter enrichment.) Makes 4-6 servings.
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.
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