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Recipes for Vegetables Beet Recipes Cabbage Recipes Carrot Recipes Corn Recipes Eggplant Recipes Green Bean Recipes Mushroom Recipes Onion Recipes Parsnip Recipes Pea Recipes Potato Recipes Spinach Recipes Squash Recipes Sweet Potato Recipes Tomato Recipes Vegetable Salad Recipes Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market At last, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world! The perfect companion for every shopper, Field Guide to Produce offers tips for selecting, storing, and preparing everything from apples to zucchini. When an unfamiliar edible appears on your grocer’s shelf, simply flip through the full-color insert until you have found its photograph. Turn to the corresponding page to discover its country of origin, common uses, and season of harvest. This practical guide includes more than 200 full-color photographs of the world’s most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Step-by-step preparation directions tell you whether the item must be peeled, washed, trimmed, or blanched. Grocery shopping—and dinner—will never be the same again! Find Local Farmer's Markets in Massachusetts Farmers Market Information Fruit Recipes Cooking Tips for Vegetables How to Roast Corn How to Use Vegetables Storage of Vegetables Vegetable Combinations What's on the Menu Today? Allergy Recipes Army Air Corp Photos WWII Baking Tips Beverages Book Care and Repair Children's Recipes Chinese New Year Christmas Entertaining Recipes Cookbook Reviews Cooking and Food Links Cooking for a Large Group Cooking Tips Creative Holiday Cooking Culinary History Easter Information and Recipes Easy Recipes Entertaining Tips and Recipes Fun with Food Food Trivia Free Stuff Fun with Food Halloween Fun Herbal Remedies Herbs and Spices Household Hints Kids Crafts and Recipes Kids Links Memorial Day Information Natural Skin Care Nineteenth Century American Women Nineteenth Century Advertising Nutrition Parenting Tips Pet Goodies for Dogs, Cats and Birds Recipes from the 1800's Sewing Tips Thanksgiving Recipes Weather Page Wine and Beer Information Back to Home Page Email Me! Copyright 1999-2011 Privacy Policy |
Food Fun and Facts has over 900 pages of Recipes,Household Hints and Homemaking Information. Use the Menu, or for a quick Search, use the Site Search Bar Below. Enjoy! National Nutrition Month Tips: Eat Right with Color: Make a Rainbow on Your Plate Newswise: DENVER (March 10, 2011) March is National Nutrition Month, a campaign sponsored by the American Dietetic Association to promote nutrition education. This years theme is Eat Right with Color. Dietitians are often asked if multivitamins are effective for supplementing or replacing a healthy diet. Brittany Glassett, a registered dietitian at Porter Adventist Hospital in Denver, says it is best to get vitamins and minerals by eating a variety of whole foods. Research has yet to conclude if supplements provide the same benefits as getting these nutrients from your diet, Glassett says. Each day, think about including fruits and vegetables from all color families to provide your body with a rainbow of vitamins, minerals and antioxidants, substances that protect the cells in your body. Aim for at least three different colors at each meal to obtain maximum health benefits. Blue/purple: Anthocyanins, found in blueberries, black rice, red cabbage and cherries, are antioxidants that are believed to decrease inflammation associated with arthritis and heart disease. These foods also contain resveratrol, an antioxidant specifically linked to protecting against heart disease and maintaining eye health. Anthocyanins also contain anti-aging properties, promote urinary tract health and may help with memory. Blueberries, likely because of the anthocyanins, have been shown to improve insulin sensitivity and lower blood pressure. Red: Tomatoes, beets, watermelon and pomegranates all contain lycopene, an antioxidant that has been linked with decreased risk of prostate cancer in men. The antioxidants in red foods also protect us from heart disease and may benefit those with exercise-induced asthma. Green: Kale, spinach, broccoli, avocados and asparagus are nutritional powerhouses that are rich in lutein for eye health and vitamin K for bone health. Green fruits and vegetables are also good sources of vitamin C, folate, and magnesium. Orange/Yellow: Sweet potatoes, carrots, pumpkin, and apricots contain a variety of carotenoids, which enhance immune function. Carotenoid rich fruits and vegetables (not supplements) have been shown to possibly reduce the risk of cardiovascular disease and cancer. Orange and yellow foods are also high in vitamin A to help protect the eyes and are thought to fend off colds by boosting immunity. White: The lack of color in these foods is not for lack of nutrition! Potatoes are high in potassium, an electrolyte that helps lower blood pressure, and vitamin C for immunity. Cauliflower, potatoes and mushrooms contain allicin and quercetin, substances that may defend against cancer and inflammation leading to heart disease. Red onions contain several types of antioxidants including quercetin. Onions and garlic are beneficial for the cardiovascular and immune systems and may also have anti cancer effects as well. Brown: The brown group not only contain produce such as dates, but also whole grains including wheat, brown rice and wild rice, which are good sources of fiber to aid with weight management, maintain gut integrity and control blood sugars. They are also packed with B vitamins and iron to keep you energized. Almonds contain heart healthy monounsaturated fats and vitamin E which works as an antioxidant. Glassett provides a few ideas to add color to your diet: Add spinach to your fruit smoothies, you wont even be able to taste it! Add a spring mix salad topped with colorful bell peppers and red onion as an appetizer to any meal. Mix fresh berries into your morning oatmeal. Pack cut-up carrots to eat with lunch or a snack. Make a homemade soup with pureed or chopped vegetables including celery, carrots, potatoes and peas. Or add extra vegetables to low sodium, canned soups. Each week or month, find a recipe for a fruit or vegetable you haven't tried before. For more information about National Nutrition Month visit: http://www.eatright.org/nnm/. About Porter Adventist Hospital: Porter Adventist Hospital is a full service, Nursing Magnet designated, 368-bed acute care referral center for complex medicine and surgery patients. In addition to being ranked No. 1 for 2010 in overall cardiac care in Colorado by a national hospital reporting company, Porter specializes in cancer care, joint replacement, spinal care and organ transplantation. Porter is sponsored by Adventist Health System and is part of Centura Health, Colorados largest hospital and health care network delivering advanced care to more than half a million people each year, across 13 hospitals, seven senior living communities, medical clinics, affiliated partner hospitals, Flight for Life® Colorado, and home care and hospice services. Porters and Centuras strength lies in the ability to offer a team of connected networks and shared resources to deliver accessible, reliable and cost effective health care across the state. For more information about Porter Adventist Hospital, visit www.porterhospital.org or the Media Room at http://porter.mediaroom.com. Released: 3/10/2011 2:30 PM EST Source: Porter Adventist Hospital Contact: Sarah Ellis, (303) 765-6484, sarahellis@centura.org Vegetables from Amaranth to Zucchini: The Essential Reference: 500 Recipes, 275 Photographs Vegetables from Amaranth to Zucchini: The Essential Reference is at once an encyclopedia, a produce market manual, and a treasure trove of recipes. With produce specialist Elizabeth Schneider as your guide, take a seed-to-table voyage with more than 350 vegetables, both exotic and common. Discover lively newcomers to the North American cornucopia and rediscover classic favorites in surprising new guises. In this timely reference, Elizabeth Schneider divulges the secrets of the vegetable kingdom, sharing a lifetime of scholarly sleuthing and culinary experience. In her capable hands, unfamiliar vegetables such as amaranth become as familiar as zucchini -- while zucchini turns out to be more intriguing than you ever imagined. Each encyclopedic entry includes a full-color identification photo, common and botanical names, and an engaging vegetable "biography" that distills the knowledge of hundreds of authorities in dozens of fields -- scientists, growers, produce distributors, and chefs among them. Practical sections describe availability, selection, storage, preparation, and basic general use. Finally, the author's fresh contemporary recipes reveal the essence of each vegetable and a culinary sensibility that food magazine and cookbook readers have trusted for thirty years. Each entry concludes with a special "Pros Propose" section -- spectacularly innovative recipes suggested by professional chefs. Vegetables from Amaranth to Zucchini: The Essential Reference is an indispensable resource for home cooks, food professionals, gardeners, information seekers, and anyone who simply enjoys good reading. |
Ever Try Fiddle Heads? They are the opening heads of ferns.Gather them in the spring for a delicious treat! Mix them with salad greens or just steam for a few minutes and serve with a dollop of boiled dressing. If you have fiddle heads that are 4-5 inches in length, steam them and peel just like you would young asparagus. Sprinkle chopped nuts over vegetables. Crumble bits of bacon over green vegetables. Try Fresh Grated Cheese over vegetables. Add a little juice or dried minced onion for a tastier vegetable Fresh Fruits and Vegetables If you are interested in health and diet, you have probably read all the research which points to the benefits of fresh, unprocessed foods. Eating healthier nearly always means opting for fresh fruits, whole grains and unprocessed meats and fish. Unfortunately, choosing foods without preservatives does have a down side - food spoils faster. That is no reason to go back to eating over-processed foods full of chemical preservatives, though. Long before our dependence on chemical preservatives, our mothers knew the secrets to keeping food fresh longer naturally. Here are some tips to help you keep fresh fruits, grains, vegetables, meat and fish fresh longer - the natural way. General Tips 1. Keep your refrigerator at the right temperature. It should be kept between 38 and 40 F. to keep your foods as fresh as possible without freezing them. 2. Keep your eye on expiration dates when you shop. 3. Do not store highly perishable foods in the refrigerator or freezer door. They are more prone to temperature fluctuation. 4. Moisture promotes rotting and mold. Wipe vegetables and fruits dry before storing and avoid storing in plastic bags. Vegetables and fruits give off a gas called ethylene as they ripen. The ethylene sets off a chain reaction that causes the release of more ethylene, causing the food to ripen further. When fruits and vegetables are exposed to ethylene, they ripen faster. Some fruits and vegetables give off more ethylene than others - and some of them are more sensitive to ethylene than others. 1. Ethylene producers include apricots, avocados, bananas, cantaloupes, honeydew melons, kiwis, mangoes, nectarines, papayas, peaches, pears, plums, and tomatoes. 2. Fruits and vegetables that are sensitive to the effects of ethylene include: apples, broccoli, carrots, cucumbers, eggplants, green beans, lettuces and other greens, potatoes, summer squash, and watermelons. 3. To keep fresh fruits and vegetables fresh longer, do not store any of the former group n the same drawers as those in the latter group. 4. Store fruits and vegetables in the warmest part of your fridge to preserve flavor. 5. Remove produce from plastic bags before storing. The bags trap the ethylene close to the fruit so that it ripens faster. 6.Wash produce and then dry well before storing. Moisture speeds rotting. 4. Store avocadoes unbagged in the refrigerator. Article Source: http://www.content-corral.com About Author: The Vegetable Gardener's Bible (10th Anniversary Edition) The invaluable resource for home food gardeners! Ed Smith's W-O-R-D system has helped countless gardeners grow an abundance of vegetables and herbs. And those tomatoes and zucchini and basil and cucumbers have nourished countless families, neighbors, and friends with delicious, fresh produce. The Vegetable Gardener's Bible is essential reading for locavores in every corner of North America! EVERYTHING YOU LOVED about the first edition of The Vegetable Gardener's Bible is still here: friendly, accessible language; full-color photography; comprehensive vegetable specific information in the A-to-Z section; ahead-of-its-time commitment to organic methods; and much more. Now, Ed Smith is back with a 10th Anniversary Edition for the next generation of vegetable gardeners. New to this edition is coverage of 15 additional vegetables, including an expanded section on salad greens and more European and Asian vegetables. Readers will also find growing information on more fruits and herbs, new cultivar photographs in many vegetable entries, and a much-requested section on extending the season into the winter months. No matter how cold the climate, growers can bring herbs indoors and keep hardy greens alive in cold frames or hoop houses. The impulse to grow vegetables is even stronger in 2009 than it was in 2000, when Storey published The Vegetable Gardener’s Bible. The financial and environmental costs of fossil fuels raise urgent questions: How far should we be shipping food? What are the health costs of petroleum-based pesticides and herbicides? Do we have to rely on mega farms that use gasoline-powered machinery to grow and harvest crops? With every difficult question, more people think, "Maybe I should grow a few vegetables of my own." This book will continue to answer all their vegetable gardening questions. |