All Posts In In Season

8 Tips to Help You Eat Locally

by in In Season, August 13, 2010

produce

Eating local foods is healthy for you, for the environment and for your community. By choosing locally-sourced goods, you’ll not only support farmers, bakers and artisans in your community, but you’ll also be adding the freshest-tasting foods available to your diet. Another (often unrealized) benefit to going local is the relationships you’ll form within your community — with other local shoppers at the farmer’s markets, with those who grow and produce your food and with local foods advocates like yourself.

Local food is getting a lot of buzz lately.  It can be overwhelming to weed through all the press to find the good stuff you need to know, so we’ve come up with a list of tips to help you get started. And getting started might not be too difficult — you probably already know of a few of these or have adopted some into your lifestyle. Read more

Market Watch: Casaba Melon

by in Farmers' Market Finds, August 12, 2010

melon sorbet

This dazzling lemon-yellow melon is new to my kitchen. After a taste, I am a loyal fan.

A relative of cantaloupe, casaba tastes similar, but not quite as sweet. One cup has less than 50 calories, 2 grams of fiber and more than 60 percent of your daily dose of vitamin C. Add to a fresh salad, wrap with thin slices of salty prosciutto, or for our frozen treats week, make a cool and refreshing batch of melon sorbet.

Recipes to Try:

Melon Sorbet
Melon Wrapped in Prosciutto

Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana’s full bio »

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Summer Fest: Our Top 6 Fresh Herbs

by in In Season, August 11, 2010

herbs

We’ve said it before and we’ll say it again — herbs are an easy way to give low-cal flavor to many dishes. Better still, you add extra nutrients such as vitamins A and C, fiber and phytochemicals. With herbs overflowing in our backyards and in our patios, we’re celebrating our favorites while they last! We polled all our contributors to find out what’s on the top of their lists, plus our favorite ways to use them.

Summer Fest

We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

See all 6 herbs, and join the conversation about herbs, beans and greens »

In Season: Garlic

by in In Season, August 3, 2010
Garlic Vegetables
Pickled Garlic Vegetables - Photo by Con Poulos/Food Network Magazine

Though you may always be able to find it at the grocery store, garlic has a season, and we are in it! We’ve got the deets on garlic’s nutritional benefits (it fights off more than vampires), plus discover all the ways to savor this ancient bulb.

Read more, plus garlicky recipes to try »

Market Watch: Sweet and Juicy Nectarines

by in Farmers' Market Finds, August 2, 2010

nectarine

Summer is all about peaches, but I actually prefer the tangy sweetness of nectarines. They have all the juicy, sugary flavor you love – minus the peach fuzz.

Read more, and get Dana’s Nectarine Salsa recipe »

Katie’s Healthy Bites: Heirloom Tomatoes

by in In Season, August 1, 2010

heirloom tomatoes

Few can resist taking a bite out of a fresh-picked local tomato, and now that tomato season is in full bloom, heirloom varieties are at their ripest. Unlike their conventional, dull-flavored cousins, these summer beauties melt sweet, summer-fresh juices into your mouth.

Read More »

Market Watch: Pepper Relish

by in Farmers' Market Finds, July 28, 2010
Homemade Red Pepper Relish
Homemade Red Pepper Relish

My market is overflowing with pickles, pickled beets, jams, and salsas – it’s the farmers’ way of getting more mileage out of their seasonal goodies. Try out a savory take on jam with a personal fave – tangy pepper relish.

Sweet and spicy relish is made from cooking down fresh and dried sweet peppers and chilies, onions, vinegar, sugar, and spices. Spread it on sandwiches or add a tablespoon to homemade vinaigrette or hummus. For a simple and delicious appetizer, pour relish over low fat cream cheese or goat cheese and serve with whole grain crackers or thin slices of crusty baguette.

Recipe to try:
Green Salad with Red Pepper Relish Dressing
Red Pepper Relish

Summer Fest: Cukes and Zukes

by in In Season, July 28, 2010

zucchini carpaccio

Summer Fest

We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

Cucumbers and zucchini are in the same family, but they each have characteristics all their own. Cucumbers are classified based on whether they’re good for slicing and eating fresh or for pickling. We love cucumbers because of their nutritional benefits: Each medium cuke is 96 percent water and has only 40 calories, plus more than 60 percent of your daily vitamin K needs. Although you can find cucumbers at your market year-round, the peak season is from May through August. We love them in a simple cucumber salad — our nutritionist Toby’s version has only 5 ingredients!

See our favorite cuke and zuke recipes »

5 Food-Drying Tips (And a 10-Minute Recipe)

by in In Season, July 27, 2010

dried herbs

We’re celebrating all the ways to hold on to summer’s bounty this week, so we called upon our pal and food preservation guru Sherri Brooks Vinton for some wisdom on drying seasonal foods.

When I say the words “food preservation” I can often see listeners’ eyes widen and their head start to shake “no, no, no” at what they think is a daunting, all-day, steamy kitchen affair.  “Oh, I don’t have time for that,” they’ll say. But home food preservation doesn’t have to be difficult or time consuming. As a matter of fact, some recipes, like the one after the jump for making chile ristras, take no more than 10 minutes from start to finish. With that amount of time and a length of string, you can turn a bowl of destined-for-the-compost-because-I-couldn’t-make-that-much-salsa-if-I-had-all-day chilies into a year’s supply of clip-and-use dried peppers. You can use the same method for all manner of herbs such as rosemary, thyme, oregano and lavender.

Get Sherri’s food drying tips »

Spotlight Recipe: Macerated Cherries

by in In Season, July 27, 2010
Dana's Bourbon-Macerated Cherries
Dana's Bourbon-Macerated Cherries

You may think of drying, canning or jam-making to preserve fresh fruit – how about a little booze? Macerating is simply soaking fruit in alcohol — here’s how it’s done.

Read more »

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