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A Taste of Mother's Day
2007-05-12 18:31:00
Our palates inherit the tastes of our mothers - the foods, the flavorings and even the style and culture from which she comes. Although some of us proclaim that we will never be like our mothers, sometimes there's just no getting over those formative sensory imprints.A gourmet chef and cooking instructor with an Iowan upbringing and German descent, my mother has an eclectic culinary style that engages her mid-western roots but also gives highlights to the many diverse cultural customs from all over the world. Amidst her rearing of Crisco, Jell-o molds, hot dogs and potato salad, she also managed to adopt a sort-of European panache, exchanging Wesson with extra virgin olive oil, American cheese with aged Gruyere, and a can of beer with a glass of pinot noir.I am thankful that my taste buds are following in my mother's footsteps; I choose a variety of diverse foods and spices, experiment with new tastes and textures, and enjoy learning about the many culinary traditions from all ove...
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Healthy Kids - Give 'Em Choices
2007-05-09 01:26:00
“Would you like carrots, corn or beets for our vegetable tonight?”Having kids choose between 2-3 kinds of vegetables can help foster self-esteem by giving them a role to play in the preparation of their meals. This gives them a certain boundary ("we're definitely having vegetables") yet enables them to choose for themselves from what has been offered.Kids usually have a good intuitive sense of what their bodies want - forcing them to eat something they don't want can have a negative effect in the long run, defeating the purpose altogether. The ultimate goal should be to spark a positive association with healthy food at an early age; allowing kids to have a say in the matter can do the trick. Even a two year old can decide between carrots and beets!RECIPE:Glazed Butter Babies [print recipe]Yield: 6 kid-sized servingsThese sweet and tender bite-sized carrots have a glossy glaze that's sure to entice even the most finicky eaters.2 tablespoons ghee or butter1/2 pound baby carrots...
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Fava Beans In Season
2007-05-04 02:33:00
By Sarah WoodLike budding trees and chirping birds, fava beans announce the arrival of spring. The beans thrive in cool, damp spring weather, peaking before the summer heat sets in. Often a favorite crop among small growers, fava beans are more readily available at local farmers’ markets than grocery stores.While they may seem new to most Americans, fava beans reigned as the main crop for much of the Old World and continue to be a prominent ingredient in Mediterranean and Middle Eastern dishes. And for good reason: the beans are high in protein, fiber and calcium and low in calories. According to Chinese medicine, the beans improve blood circulation and water metabolism.The first harvest usually produces smaller pods, providing smaller beans and a more delicate, sweet taste than larger, more mature beans. The bright green beans, slightly bigger than lima beans, require a bit more effort to prepare as they are doubly protected (see instructions, next paragraph).Preparing favas for ...
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The Art of the Choke
2007-04-27 23:00:00
It's no wonder Marilyn Monroe won the first official title of California Artichoke Queen in 1949. Apparently, artichokes are considered an aphrodisiac, and in the 16th century women were even banned from eating these indulgent delicacies due to their sexual inference. I guess an artichoke a day won't keep the men away!Artichokes are one of the oldest foods known to humans. Its Italian and Sicilian origins date back to 371-287 B.C., and were brought over to America by French immigrants when they settled in the Louisiana Territory in the early 1800's. Later that century, artichokes were established in the Monterrey Bay area by the Spaniards. Today, nearly one hundred percent of the country's entire artichoke crop is cultivated in this mid-coastal region of California.The plant is an edible thistle - the part that we eat is actually the plant's flower bud. If allowed to flower, the blossoms of the artichoke measure up to seven inches in diameter and are a spectacular violet-blue. ...
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Community Supported Agriculture
2007-04-21 00:07:00
People these days want to know where their food comes from and how it is grown. Community Supported Agriculture (a mutual commitment between a farm and the community) provides a direct link between the production and consumption of food. It creates a relationship between people and the food we eat, and puts the farmers' face on food, so to speak.As a Community Supported Agriculture (CSA) member, you can support local farms by investing in shares of the upcoming harvest and receive a weekly bounty of locally and sustainably grown, fresh, organic vegetables, herbs and fruit. This mutually supportive relationship helps create an economically stable farm operation in which members are assured the highest quality produce, often at below-retail prices. In return, farmers and growers are guaranteed a reliable market for a diverse selection of crops.CSA boxes are filled with many heirloom and specialty varieties that are not available at the supermarket. It is an opportunity for members to...
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