Produce
Eat Your Beet Greens: Recipe
Jan 29th
Organic Beets at the Farmers Market
Although I’ve long been a fan of roasting beets (not to mention pickling them), after disposing of the beet greens several times, I thought it quite wasteful and set out to make a side dish with them. I soon found that I almost enjoyed the beet tops more than the beets themselves, and I’ve never tossed them out since.
While the beetroots are certainly a healthy choice, packing quite a dose of folate, vitamin C, manganese, potassium, and fiber, the beet greens are an excellent source of iron, and provide a good serving of vitamins A, B, C, and K.
The deep violet-red betalain pigments from the beetroot and the beet stems have been shown to have high antioxidant properties and are being heavily researched in the prevention of cancers. The beet greens are a rich source of green chlorophyll which has been shown as an effective in the prevention and treatment of liver, skin, and colon cancer.
Besides all that, they’re damn delicious, and as such, it only makes sense to eat them. Plus, they’re easy to prepare and you’re not paying extra for them, so STFU and cook them already. Oh, right, you probably want a recipe… Read the rest of this entry »
Butternut Squash — Beyond Soup
Dec 1st
Butternut Squash courtesy Forest & Kim Starr
Don’t get me wrong — I love butternut squash soup, and soup weather is certainly upon us. But the fact is, butternut squash remains an extremely versatile and greatly typecast gourd. Relatively simple recipes can be just as good as more elaborate preparations, but no matter the difficulty, the slightly sugary and nutty flavor of the squash (not to mention silky texture) lends itself equally well to both savory and sweet experiments.
Butternut squash can be steamed or boiled, but its flavor is best expressed if roasted. Simply split the squash, remove the seeds (don’t toss them! see below*), drizzle with olive oil, season with salt and pepper, and bake, flesh side down, at 425°F on a baking sheet lined with foil for 35-45 minutes, or until fork tender.
Once the squash is cooked, the possibilities are endless. Creamy Butternut Squash Risotto is an absolute favorite, as is Maple Mashed Butternut Squash. Donalyn Ketchum makes a simply stunning Butternut Squash Gratin, a new recipe I gave a whirl and instantly fell in love with. If your cravings are leaning towards the sweet side of the spectrum, impress your taste buds with a bowl of Ginger Butternut Squash Ice Cream if it’s too cold out for a frozen dessert, perhaps Butternut Squash Panna Cotta could somehow satiate your carnal cravings.
Whatever you end up making, don’t throw away the seeds! Read the rest of this entry »
Do You Live in a Salad City?
Nov 30th
Salad © Fir0002/Flagstaffotos under GFDLv1.2
According to research from Dole Fresh Vegetables, there are 21 “Top Salad Cities” in the United States. Drawn from 18 months of internal research, Dole found that residents in the cities on their list may actually eat more salad per person compared to the national average, or they may be more willing to experiment with new salad blends or serve salad as a main course.
While somewhat obvious foodie cities like Los Angeles and New York City make the list, other less likely metro area, like barbecue meccas Dallas and Kansas City. More and more Americans are looking to raw fruits and vegetables, especially in salads as a way to lose weight and boost their health. Plus, eating more greens can be a great way to support your local, organic small-scale farmers.
See the full list of “Top Salad Cities” below. Read the rest of this entry »
In Season: Feijoa Guava
Nov 28th
Fresh Feijoa (photo courtesy Hort Research)
Guava season is coming upon us here in California, and I personally couldn’t be more thrilled. But besides the common apple guava, other cultivars manage to sneak their way into the market from time to time. The feijoa (pronounced “fay-YO-ah” or “fay-ZHO-ah”) is one such guava that has gained in popularity.
Also called the pineapple guava or less commonly the guavasteen, the feijoa has begun sprouting up more and more in produce marts and farmers markets. Its intoxicating aroma — redolent of pineapple and strawberry, with a hint of mint — and creamy pulp make it pretty easy to fall in love with.
While they are now coming into season in California, they also find a welcome home in South America, and have been widely planted and marketed in New Zealand. The feijoa’s delicate texture and tropical flavor lend themselves well to smoothies, salads, and desserts. The flesh of the feijoa, which is also edible, albeit slightly sour, is a great source of pectin which makes it perfect for making jelly and other preserves. It has gone a little mainstream, having been infused into 42 Below Feijoa Vodka, which makes for a killer screwdriver by the way.
If you are unable to find feijoa in your local market, it can also be ordered through White Dove Farm (via LocalHarvest.org).
