by Dana Angelo White in Farmers' Market Finds, In Season, August 14, 2016
by Dana Angelo White in Farmers' Market Finds, In Season, July 27, 2016
One of the best things about going to the farmers market is you never know what you might find. I ran to my local market in the hopes of picking up some tomatoes, but instead I simply couldn’t resist these neon-green tomatillos. If you’re intimidated by this member of the nightshade family, don’t be; they are easy to cook with, and there are many ways to enjoy them.
Also known as a “jamberry,” the tomatillo is related to the gooseberry. Tucked behind a papery husk is a bright green fruit that resembles a petite tomato. Tomatillos are firm, shiny and slightly sticky to the touch. Remove the husk and wash before enjoying them cooked or raw. There’s plenty of nutrition packed into these beauties: One cup contains 42 calories, 1 gram of unsaturated fat and 2 grams of both protein and fiber. There’s also potassium, niacin, iron and more than 25 percent of the recommended daily amount of vitamin C.
What to Do with Tomatillos
Choose tomatillos with intact husks and firm skin. They will keep at room temperature for a day or so and should then be stored in a paper bag in the refrigerator drawer for up to one month. Use them to create salsa (aka salsa verde) and guacamole. Blend them with chiles, cucumber, fresh herbs and vodka for a marvelous spin on a classic brunch cocktail. Read more
by Dana Angelo White in Farmers' Market Finds, In Season, July 11, 2016
Fresh herbs are flourishing at the local markets. Head out and grab some basil to make these exciting and unexpected recipes.
Basil is rich in nutrients like vitamins A and C, plus it contains phytochemicals — good-for-you plant-based compounds. Since you probably don’t eat cups of herbs at a time, using small amounts daily in a wide range of recipes allows for the nutrients to stack up.
Basil options are more diverse than you might think. Look for beautiful bouquets of common varieties like “sweet” or “Christmas” for tomato sauce and salads. Try cinnamon basil on fruit salad or spicy Thai basil with noodle and rice dishes. The deep-purple leaves of opal basil make a showstopping pesto or pizza topper.
What to Do with Basil
Basil can be stored like flowers in a small glass of water on the counter for a couple of days. You can also store leaves loosely wrapped in a plastic bag with some paper towels in the veggie drawer of the fridge.
Stack those aromatic leaves on sandwiches, toss them into salad greens, or mash them into hummus, pesto and guacamole. Basil can also be used for dessert, incorporated into frozen treats like sorbet and ice pops. Read more
by Dana Angelo White in Farmers' Market Finds, In Season, June 14, 2016
Few fruits taste as amazingly sweet and scrumptious as a freshly picked cherry. Head out to your local farmers market soon, as they are only available for a short time.
One cup of cherries contains 90 calories, 22 grams of carbohydrates, 3 grams of fiber and 1 gram of protein. You will also find about 10 percent of the daily requirement for potassium, 16 percent for vitamin C and 3 percent for iron. Cherries are rich in antioxidants known as anthocyanins, powerful plant compounds that may help reduce the risk of heart cardiovascular disease and certain types of cancer.
What to Do with Cherries
Enjoy cherries as part of snacks, baked goods, beverages and frozen treats. Accompany them with flavors like almond or vanilla to enhance the natural essence of this magnificent fruit. Sweet preparations are most intuitive, but the tangy flavor also works well in savory applications like salsas and pan sauces.
When at the market, look for cherries that are deep red in color, firm and unblemished. Once you bring them home, store them in the fridge wrapped in a plastic bag. You can also freeze pitted cherries for up to six months. Use this step-by-step guide to learn how to easily pit fresh cherries. Read more
by Kerri-Ann Jennings, M.S., R.D. in Farmers' Market Finds, May 28, 2016
If you don’t think you’re a fan of fennel, it’s the perfect time of year to give this remarkable veggie another chance. Head to the farmers market and pick up these sweet and delicate young bulbs while the getting’s good.
These edible bulbs of fennel are referred to as the “Florence” or “finocchio” variety. Don’t be turned off by the anise descriptor often attached to this member of the carrot family. Fennel’s licorice essence is extremely subtle and becomes even more subdued when cooked.
Fennel also contains plentiful amounts of vitamins and minerals, including A, C, folate, calcium and potassium. One cup has fewer than 30 calories but 3 grams of hunger-fighting fiber. Read more
by Dana Angelo White in Healthy Tips, In Season, August 28, 2015
If you haunt your farmers market looking for signs of spring, you’re probably familiar with garlic scapes and broccoli rabe…they’re some of the first greens you’ll find. But scapes and rabe come in more varieties than garlic and broccoli. Here’s the skinny on what they are and what other varieties to look for.
What Are Scapes?
These shoots are one of the first edible greens to crop up in spring. Scapes are simply flower stalks that grow out of the bulbs of garlic, onions and leeks. At the top of each is a bulb that will flower if left unplucked. For eating, though, scapes are picked when the green stalk is sturdy and the bulb is still a bulb. Scapes taste like the alliums they grow from, and you can use them in places you would use chopped onion.
How to Use Scapes
To cook scapes, remove the bulbs and use the stalks. Chop them finely and saute to soften. Add them to omelets or quiche, blitz them into a pesto or preserve them by pickling. Read more
by Dana Angelo White in In Season, July 26, 2015
It’s peak tomato season at the local farmers market and the best time to explore heirloom varieties in all their imperfect glory. Read more
by Kerri-Ann Jennings, M.S., R.D. in Healthy Recipes, July 13, 2015
With the first stone fruits appearing at local farmers markets here in New York City, it’s time to get on those golden plums. This early variety of plum is not only rosy and beautiful but also low in calories and a perfect snack. Read more
by Dana Angelo White in In Season, June 23, 2015
We love cherry season. These crimson orbs are a treat on their own, or you can add them to dishes at any meal. In addition to being sweet and juicy (or tart and mouthwatering, depending on the variety), cherries have a lot of health benefits as well. They’re rich in heart-healthy anthocyanins and potassium, plus sleep-promoting melatonin. Read more
by Sara Reistad-Long in Food News, July 11, 2014
Leave it to a local farmer to give new life to a part of a plant that is usually tossed in the trash (or the compost). Discover the seasonal beauty of the leaves of the Brussels sprout plant. Read more
In this week’s news: Rappers delight in healthy eating; Alice Waters predicts a farmers markets bonanza; and scientists do the important work of building a healthier hot dog.
That’s Doug E. Fresh — As In, Fresh Salad
Recently, the Future Leaders Institute charter school in New York City’s Harlem neighborhood hosted a rap performance by Adrian Harris, a member of the pioneering hip-hop group the Cold Crush Brothers. For those familiar with the group’s work, it might be surprising to hear that the artist is focusing his lyrics these days on fruits, vegetables and how to stay healthy. It wasn’t an isolated event. Along with hip-hop artists like Doug E. Fresh, Chuck D and DMC , Harris is part of a movement developed by Hip Hop Public Health that has musicians working with doctors and nutritionists. With songs, videos and games, the artists and health care professionals encourage audience members to become “hip hop public health ambassadors” to their families. Interesting bonus: Some genre purists have heralded the initiative as a chance for hip-hop to return to its roots as a medium for talking about issues of local and social concern.