EWG’s 2013 Dirty Dozen and Clean Fifteen Lists Highlight Pesticides in ProduceApril 23rd, 2013 - Jill Ettinger
The Environmental Working Group’s EWG’s 2013 Shopper’s Guide to Pesticides in Produce—the annual list of most pesticide-contaminated produce was released yesterday, and sees apples at the top of the list once again. Read More:EWG’s 2013 Dirty Dozen and Clean Fifteen Lists Highlight Pesticides in ProduceRadicchio SaladApril 6th, 2010 - Barbara Feiner
Radicchio, known for its gorgeous red leaves, was first cultivated in Italy in the 15th century. A member of the chicory family, it spices up any salad. (Check out our previously posted recipes for Romaine, Pecan and Pear Salad and Chicken, Strawberry & Fennel Salad.) Radicchio can be pricey in mainstream and organic supermarkets (about $5 for a small head), so it’s a great item to add to your farmers’ market shopping list. Click here to find a location near you. Today’s recipe comes from Chef Michael Chiarello, host of the Food Network’s Easy Entertaining With Michael Chiarello and author of several cookbooks, including Michael Chiarello’s Casual Cooking and Napa Stories: Profiles, Reflections and Recipes from the Napa Valley. The salad pairs wonderfully with his recipe for Home-Style Minestrone, which I posted in October 2008. As for wine, Chef Chiarello advises readers to serve the salad with a Cavit Riesling or Pinot Grigio. Radicchio SaladMakes 4 servings Dressing 3 tablespoons fresh lemon juice Salad 1 small head radicchio
Recipe courtesy of Chef Michael Chiarello and Blackstone Winery Read More:Radicchio SaladConfetti Apple SlawOctober 23rd, 2009 - Barbara Feiner
Organic cabbage is available year-round, and organic apples are at their best this season. Our weekend recipe combines the two ingredients to make a healthful, tasty and kid-pleasing slaw. One serving contains only 60 calories, while meeting 80% of your daily vitamin C requirement. Prep time is 15 minutes, and all of the ingredients should be available at your local natural and organic food store. Confetti Apple SlawMakes 8 servings 2 tablespoons orange juice concentrate, defrosted
Recipe courtesy of the CDC Read More:Confetti Apple SlawOrganic Produce: September ReportSeptember 3rd, 2009 - Barbara Feiner
You’ll make the most nutritious—and delicious—produce choices when you buy locally grown organic fruits and vegetables that are in season. It’s also the most economical way to shop the produce aisle. So, what’s in season this month? Apples and sweet potatoes join the peak-season list, while cucumbers, tomatoes and summer squash move off. Choose firm apples with no soft spots. Sweet potatoes should be firm, dark and smooth. Here are the Centers for Disease Control and Prevention’s top choices:
Click here to find a farmer’s market near you. Recipes to Inspire You
Photo courtesy of the Louisiana Sweet Potato Commission Read More:Organic Produce: September ReportOrganic Apples Have More Antioxidants!May 7th, 2009 - Gerald "Gerry" Pugliese
During the study, organic apples were found to have greater antioxidant capacity:
And at the end of the 3-year study, scientists say organically grown apples had a 10% higher concentration of phytochemicals then conventional apples. Via Food Navigator. Mashed Sweet Potatoes and Apples with Pecan Streusel ToppingJanuary 12th, 2006 - Barbara Feiner
Photo: North Carolina Sweetpotato Commission, Inc. “Of all of the spices, I find cardamom one of the most intriguing and impressive, with its distinctive floral aroma and unique clean flavor,” says Al Goetze, chief spice buyer for McCormick & Company, Inc. “Cardamom has a rich history, which originated in the tropical rainforests of Southern India. References to cardamom are found in Hindu scriptures dating back thousands of years. New plantings spread the cultivation to Sri Lanka and Guatemala; however, India remains a major producer—and the largest consumer—of cardamom.” Each 6′ to 9′ plant has multiple stems, Goetze notes, that “yield the ribbed pods containing the cardamom seeds. Each pod has four to six tiny dark seeds, which are the source of cardamom’s wonderful perfume-like aroma and taste. To ensure minimal loss of color and splitting, immature parrot-green pods are picked just prior to them turning yellow and opening. The pods are then carefully dried in hot air chambers for 16 hours. The cuisines of India and the Middle East favor the whole, immature green pods, which represent about half the crop. Fully ripened yellow pods contain the mature seeds, which have the highest volatile oil content and flavor. They are highly prized for use here in the States.” Goetze and his family enjoy the following recipe this time of year. Mashed Sweet Potatoes and Apples with Pecan Streusel ToppingMakes 8 servings 2 pounds sweet potatoes, peeled and cut into 1″ chunks
Read More About CardamomA Passage to India |
