YumSugar

In Season: Baby Bok Choy

YumSugar — Fri, 19 Feb 2010 04:00:42 -0800

The length of this year's Winter is getting to me. Lately, during my weekly farmers market trips, I've been on the lookout for newly-released fruits and vegetables in an attempt to spice up my dinner repertoire. This week, I spotted baby bok choy - a fantastic alternative to other prolific Winter leafy greens like kale and chard. If you spot it, pick up a bunch and learn how to prepare it when you read more.

In Season: Daikon Radishes

YumSugar — Thu, 11 Feb 2010 07:50:33 -0800

Until I walked past a bin of them on my last trip to the Chinese market, I'd completely forgotten about daikon radishes. The long, white vegetable, which looks like an oversize carrot, isn't that prevalent at Western markets, but is a staple in Asian cuisines. Although the milky-fleshed daikon can be found year-round at some grocery stores, the vegetables are sweetest and mildest during the cold weather months. If possible, shop for them at an Asian supermarket, where they're likely to be fresh, as they may grow bitter with age. Store them in a cool, dry place, where they'll keep for several weeks. If you're new to cooking with radishes, the concept may seem daunting, but this peppery giant is surprisingly versatile. To learn a few ways to enjoy it, read more.

Add pickled daikon to your favorite banh mi.
Mellow out the daikon's bite by pickling it with ginger and serving it alongside a meal.
Simmer chunks of the root vegetable until soft in a mushroom and daikon soup.
For a really different take on East-West cuisine, substitute shaved daikon for fettuccine and serve with marinara sauce.
Julienne peeled daikon and roast alongside a whole chicken.

For those of you who've cooked with daikon or another white Asian radish before: how do you like to prepare it?

Source: Flickr User clayirving

Do You Shop Farmers Markets Less Often in Winter?

YumSugar — Fri, 08 Jan 2010 11:45:04 -0800

As much as I look forward to items like blood oranges and escarole in the Winter, I don't frequent the farmers market as much as I do during the Summer, when stone fruits, tomatoes, and corn are in abundance. What about you?

Source: Flickr User swanksalot

In Season: Blood Oranges

YumSugar — Thu, 07 Jan 2010 14:00:14 -0800

During shorter days, I look forward to locating pomegranates and persimmons, like I do cherries and plums during Summer. But, more than any other, the cold-weather clincher that draws me in every Winter is the blood orange. Find out why they're so great - and how to enjoy them - when you read more.

Learn to Love: Persimmons

FitSugar — Mon, 23 Nov 2009 08:00:01 -0800

Now that berry season is long gone, I'm expanding my breakfast fruit horizons. Celebrate the cold weather with pomegranate seeds in your oatmeal, or slice pears or persimmons and serve them with nut butter on toast or whole-grain waffles.

You probably know how to pick and slice a pear, but persimmons have a steeper learning curve. They're worth learning to love, so read more.

Persimmons come in two varieties: hachiya, which are orange-red and shaped like acorns, and fuyu, which sort of look like yellow-orange tomatoes. The hachiyas are bitter and astringent when they're not ripe, but when ripened, they have a soft, jelly-like texture. Fuyu persimmons are a bit firmer like a pear when ripe and can be sliced up like apples.

This fruit is an excellent source of antioxidants and chock-full of vitamins. One persimmon packs 55 percent of your daily allowance of Vitamin A and 21 percent of your recommended Vitamin C, plus six grams of fiber. In addition to having persimmon for breakfast or a snack, you can slice them up and serve them in a pretty Fall salad.

Have you tried persimmons? Tell me how you like to eat them in the comments.

Coming Soon: Apples That Don't Rot?

YumSugar — Fri, 13 Nov 2009 04:00:03 -0800

Can you imagine leaving a piece of fruit in the crisper and being able to take a bite out of it after four months? That's the idea behind a new variety of apple that's being tweaked by researchers at Queensland Primary Industries. The RS103-130, as it's called, can stay fresh for at least 14 days without refrigeration, and keep in a refrigerator for four months.

Scientists are touting many benefits behind the fruit's longevity, which comes from incorporating a gene from a black-spot resistant apple. For one, the RS103-130 requires less fungicides; it would also need less cold storage, cutting down on energy costs.

As far as the most important factor - taste - is concerned, developers say the fruit is very sweet, and has come out on top in preliminary taste tests. Does the RS103-130 apple sound convenient, creepy, or both?

In Season: Figs

YumSugar — Fri, 02 Oct 2009 13:00:10 -0700

Fig season is like pre-Fall in the fashion world, a tasty little teaser that helps bridge the gap between Summer and Autumn. Perhaps it's partly because the season is so fleeting that this fruit tastes so sweet, but when figs are just right, they taste downright sinful. When people tell me they don't like figs, I say, they just haven't had a good one yet.

This soft, fleshy fruit with a thick but edible skin comes in many colors and forms. In North America, the most common types are Mission figs, Brown Turkey, and Brunswick, which have dark skin and a pink-purple middle; Calimyrna, the green-and-pink beauties like the fig pictured above; and Kadota, another green-skinned variety. Learn how to select fresh figs, and how to prepare them when you read more.

When buying figs, choose fruits that are firm but not hard, with a slight amount of give. Pick figs that feel juicy and rich, rather than dry, and be sure to handle them gingerly until you're ready to eat them, as they bruise easily. They are delicious on their own, but figs also play nicely against salty cheeses and cured meats. Here are some recipes to try:

Wrap them in prosciutto for figs in a blanket hors d'oeuvres.
Poach them for an elegant but simple dessert.
Smash them into panini with nut butter and banana.
Use them as a sweet topper for a salty pizza.
Bake them in a fig and goat cheese scone.

How do you plan to cook with figs this season?

Healthy Eating Tip: Join a CSA

FitSugar — Thu, 01 Oct 2009 09:00:10 -0700

With local and organic food having such a high price tag, it can be hard to eat in a sustainable way. One way I've gotten around the high costs is by joining a CSA (Community Supported Agriculture). The idea of a CSA is pretty simple - consumers pay farmers directly for a portion of their crop. It's a huge benefit to my health, and my money goes directly to a small, family-owned farm.

To give you an idea of how a CSA works, I'll use mine as an example. I pay $23 each week for enough produce to feed two people. My last box contained four Braeburn apples, four oranges, two pounds of heirloom tomatoes, one bunch of broccoli, two pounds of red potatoes, one pound of zucchini, one pound of green beans, one bunch of basil, and one head of red lettuce. All of the produce was grown on an organic farm located 90 miles from my home in San Francisco. For an additional fee I can also request organic dairy products, grass-fed meat, and Fair Trade coffee.

For tips on choosing a CSA, read more.

Although the basic idea of a CSA is the same no matter which you choose, details vary among farms. Here are some things to keep in mind when shopping for a CSA.

Decide how you want your produce box delivered. Many CSAs offer home delivery, while other CSAs leave boxes at convenient pick-up points in your town or city.
Membership is either calculated by the season or on a month-to-month basis. You'll save even more money if you can pay for the entire season at once.
Most CSAs choose what produce they deliver each week. Don't be alarmed -recipes are usually included and you can expect the best the season has to offer, as well as staple items. There are some CSAs that will let you pick and choose specifically what you'd like in your box that week based on their crop.
CSAs are beginning to offer much more than produce. If you are interested in meat, dairy, baked goods, and other eatables, shop around.

Visit the Local Harvest website to find a CSA near you.

Source: Flickr User 427

VeggieTrader Turns Lemons Into . . . Carrots?

YumSugar — Thu, 01 Oct 2009 05:50:19 -0700

Home gardens are all the rage, and if you have friends who grow their own produce, you probably end up eating a lot of it too. One downside to getting down and dirty in the garden is that you often have way too much of one thing (kale, anyone?) and not enough of another. Enter VeggieTrader, a new website that wants to help gardeners swap their surplus fruits and veggies for crops that might not have come up so well. Using the free service, growers can sell their extra apples or pears for a bit of cash, and folks without gardens can log on and look for local produce. Though I've heard of community produce swaps, VeggieTrader is the first site I've seen attempting to facilitate swaps on a large scale. It's still relatively small, but it looks worth exploring. If you're interested, here's how it works. Or, if you have a lot of friends who garden, why not host your own produce swap and make it an excuse to throw a party?

Is It a Tomato or Squash?

partysugar — Mon, 28 Sep 2009 05:50:28 -0700

In terms of produce, the end of September is a time that straddles Summer and Fall. Late-season heirloom tomatoes are juicy and plump, while early-season butternut squash are way too tempting. To celebrate the plethora of produce that can be found in markets, I've put together this fun quiz. I'll list a variety of tomato or squash and you tell me which it is. Ready, set, go!

Source: Flickr User nim

Take the quiz