In Her Shoes

Today I was honored and privileged to be a guest on In Her Shoes. This radio program airs Sundays at 1pm on 1240 AM.

.

Shelley Mielock and Tiffany Dowling host the show, “getting straight to the point on platforms that matter to women.” They asked me to give some tips for entertaining during the holidays. I have never had the opportunity to appear on a radio or television program so it was an exciting new event for me.

Just a few of the tips from the show:

When you are entertaining and short on time, think about using premade deli or restaurant items and serving in your own bowl or platter. Garnish with fresh herbs or edible flowers (available with herbs in several markets).

Another fun option is to make fruit skewers with a few of your favorite in-season fruits and serve with one of the following dips:

Cream Cheese Dip
8 ounces plain cream cheese, softened
3/4 cup brown sugar or 1/3 cup powdered sugar
1 teaspoon vanilla

Combine until smooth. Serve at room temperature.

Maple Dip
3/4 cup maple syrup
1 teaspoon minced ginger
1/2 teaspoon ground cinnamonPinch of ground cloves

Combine thoroughly and serve warmed.

Orange-Ginger Dip
1/2 cup of orange juice, if using fresh orange zest first
1 Tablespoon of lime juice, if using fresh lime zest first
8 ounces plain Greek yogurt (like because strained, if using regular, allow to strain through cheese cloth or coffee filter)
1/2 - 1 Tablespoon grated fresh ginger, to taste

Combine the orange juice, lime juice and zest from both fruit (if using) in a small skillet and cook over medium-high heat until reduced to 2 Tablespoons. Allow to cool.

Add reduce juice and ginger to yogurt. Serve at room temperature.

To listen to the program in its entirety, go to In Her Shoes and listen to the November 8 broadcast. The show airs live from the studio next to Grand Traverse Chocolate and Coffee Company in the Stadium District.

Cherry Tomato and Watermelon Salad

Yesterday, since we finally are experiencing summer weather, I decided to make Cook's Illustrated's Cherry Tomato and Watermelon Salad.

Saturday I had visited the South Lansing Farmer’s Market and picked up several of the ingredients needed to make the salad. It was my first visit to the small market, but was excited to see a nice mix of vendors. I purchased some locally grown produce, a Jamaican meat patty and even a cute pair of earrings (with proceeds to send a grandson to college).

At the market, I was able to find cherry tomatoes and fresh mint. From there a quick stop at the regular market for a watermelon, shallot and feta. The rest of the ingredients were in my pantry. I followed the recipe as it was written. The salad took about an hour to prepare. It was a great combination of sweet (from the cherry tomatoes and watermelon) and tangy (from the feta). The mint added a nice coolness which really helped exemplify the flavor of summer.

As the recipe indicates, I let the tomatoes sit for half hour in sugar and salt. This was ample time to chop the rest of my ingredients. I went a bit over 1 cup of watermelon and next time I will increase the watermelon to 2 cups. I would have liked an even mix of tomato to watermelon.

When the tomatoes had sat, there was quite a bit of liquid in the bottom of my bowl. As I spun the tomatoes of their seeds and liquid even more liquid was expelled. It had never occurred to me to spin my tomatoes. I spin everything else – salad green, herbs, why not tomatoes?! I was just able to get a 1/2 cup of liquid from my spinning.

Next time I make this salad, I will either sweat the shallots, by letting them sit for 5- 10 minutes with a bit of salt on them, or gently sauté them before adding my tomato liquid. The shallot flavor was a bit overwhelming in the final salad.

By reducing the liquid from the tomatoes, it gave you a sauce with a great concentrated tomato flavor. Adding the vinegar really helped cut the sweetness that you get from tomatoes. I did not add any additional salt to my final dish, as feta is usually so salty I did not think I would need any additional, and I was right, I didn’t.

This salad would be a great addition to take to a summer picnic or if you looking for a refreshing alternative to traditional salad. By our serving size (about ½ cup), we were able to get 6 servings from this salad. Here is my modified recipe:


Cherry Tomato and Watermelon Salad
Serves 6. Published July 1, 2008. From Cook's Illustrated, slightly adapted

If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes from the supermarket, avoiding pale, unripe ones. If using grape tomatoes, simply cut them in half along the equator (rather than quartering them) to expose the maximum amount of seeds and pulp. If you don’t have a salad spinner, after the salted tomatoes have stood for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (cooking time will be shorter).

2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
1/2 teaspoon sea salt
1/2 teaspoon white sugar
1 medium shallot, minced (about 3 tablespoons)
1 tablespoon white wine vinegar
2 tablespoons vegetable oil
Ground black pepper
2 cups watermelon , cut into 1/2-inch cubes
4 ounces feta cheese , crumbled (about 1 cup)
3 tablespoons chopped fresh mint leaves , roughly

Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Sprinkle the remaining 1/4 teaspoon salt on the minced shallot and let rest for about 10 minutes.

Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside.

Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

Bring 1/2 cup tomato liquid (discard any extra), shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes.

Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season if necessary.

Add watermelon, mint, feta, and dressing to bowl with tomatoes; toss gently and serve.

Jen's note: If you are not immeidately serving the salad, wait and toss the tomato dressing when ready to serve.

Michigan Foods

Last night was the first of my two session class on local cooking. I am learning so much (as I always do prepping for my classes) about Michigan foods. I took local a bit farther than a 100 mile radius to encompass the state of Michigan. We have so many great resources that people overlook.

.

Did you know that Michigan is the nation's leader in growing potatoes for potato chips?

.

Or that we are the fourth largest grower of grapes and sugar beets?

.

Did you know that Okemos was home to the world's first commercially producing indoor shrimp farm?

.

Did you know that Michigan produces one third of all the blueberries devoured in the U.S.?

.

Did you know that one pound of mint oil, extracted from the fresh leaves, will flavor 135,000 sticks of chewing gum?

.

Michigan has so many locally grown items to offer and most are overlooked. Why chose a Washington apple when you can chose a Michigan apple? Why chose an Idaho potato when you can chose a Michigan potato? Asparagus season is right around the corner, think Michigan when you grab for your produce.
.
Farmers Markets will be opening shortly. Find one near you at Michigan Famers Market.

More Stress Fighting Foods

Are you sensing a theme? I rarely am able to watch daytime television, but I found myself in front of the set yesterday watching some of Martha Stewart's daytime show. The topic caught my attention: Good Mood foods. I thought I would share what they had to say as it ties nicely with my post from earlier this week.

.

.

Good Mood Food

.
Many people turn to food in times of stress, but don't realize the foods they eat could actually be adding to their high stress levels. Dr. Brent Ridge, vice president of healthy living at Martha Stewart Living Omnimedia has some tips for altering your diet to help ease anxiety.

.

Diet Can Play a Huge Role in Causing Stress

Carbohydrate-rich foods and sweets such as doughnuts boost the release of serotonin in the body, helping the body to regulate anxiety and mood. But these foods also cause a quick rise and fall in blood-sugar levels, and when the sugar level falls, people often eat more of those foods to get another boost -- leading to the consumption of an enormous amount of calories.

.

-Trans-fatty acids found in fast food reduce circulation and raise blood pressure, keeping the body in a constant state of stress.

.

-Many people reach for caffeine when stressed, but caffeine boosts adrenaline production and only puts the body more on edge. When opting for caffeine, try green, black, or oolong tea, which give the caffeine boost but also contain amino acids such as L-theanine that help to ease tension.

.

-Alcohol can make you feel good in the moment, but it will also disturb sleep patterns, ultimately producing more stress, both physiologically and psychologically.

.

Foods to Help Soothe Stressed-Out Nerves

.

Avocados, Baked Potatoes (with Skin), Bananas, Yellow-Fin Tuna

-Helpful nutrient: vitamin B6.

-Why it helps: Stress depletes B6, which helps produce serotonin.

-Best foods for B6: Fortified whole grain cereals, chick peas, salmon, lean beef, pork tenderloin, chicken breast, white potatoes with skin, oatmeal, bananas, pistachios, lentils, tomato paste, barley, rice (wild or brown), peppers, sweet potatoes, winter squash, broccoli, broccoli rabe, carrots, brussels sprouts, peanut butter, eggs, shrimp, tofu, apricots, watermelon, avocado, strawberries, whole grain bread.

.

Clams, Fat-Free Milk, Fat-Free Yogurt, Salmon

-Helpful nutrient: vitamin B12.

-Why it helps: It helps form GABA, a calming neurotransmitter.

-Best foods for B12: shellfish, salmon, fortified whole-grain cereals, enriched or fortified soy milk, trout, tuna, lean beef, veggie burgers, cottage cheese, yogurt, milk, egg, cheese.

.

Asparagus, Chickpeas, Lentils, Oatmeal

-Helpful nutrient: folate (folic acid).

-Why it helps: It helps make dopamine, a neurotransmitter associated with pleasure.

-Best foods for folate: Fortified whole-grain cereals, lentils, black-eyed peas, soybeans, oatmeal, turnip greens, spinach, mustard greens, green peas, artichokes, okra, beets, parsnips, broccoli, broccoli rabe, sunflower seeds, wheat germ, oranges and juice, brussels sprouts, papaya, seaweed, berries, cauliflower, corn, whole-grain bread, whole-wheat pasta.

.

Almonds, Spinach, Sunflower Seeds, Tofu, Wild Rice

-Helpful nutrient: magnesium.

-Why it helps: Stress depletes magnesium, which stimulates the production of GABA and helps make dopamine.

-Best foods for magnesium: Pumpkin seeds, spinach, Swiss chard, amaranth, sunflower seeds, cashews, almonds, quinoa, tempeh, sweet potatoes, white potatoes, soybeans, millet, beans, artichoke hearts, peanuts, peanut butter, chickpeas, brown rice, whole-grain bread, sesame seed, wheat germ, flax seed.

.

Broccoli, Orange Juice, Red and Green Peppers, Strawberries

-Helpful nutrient: vitamin C

-Why it helps: It boosts your immune system and fights brain-cell damage resulting from constant exposure to cortisol (a stress hormone).

-Best foods for vitamin C: guava, bell peppers, orange juice, hot chile peppers, oranges, grapefruit juice, strawberries, pineapple, kohlrabi, papaya, lemons, broccoli, kale, brussels sprouts, kidney beans, kiwi, cantaloupe, cauliflower, red cabbage, mangos, grapefruit, white potatoes with skin, mustard greens, cherry tomatoes, sugar snap peas, snow peas, clementines, rutabagas, turnip greens, tomatoes, raspberries, blackberries, green tomatoes, cabbage, watermelon, tangerines, lemon juice, okra, lychees, summer squash, persimmons.

.

.
First Published: September 2007

Beating Stress Through Diet

It seems that many people in my life have been having a high-stress month. I have to believe this is reaching outside my immediate circle. I subscribe to several e-newsletters, one from HealthCastle.com. I am just now catching up on old issues and just read an interesting article from the April newsletter I thought I would pass along. Take a deep breath, relax and enjoy!

Top Five Stress-Busting Foods
.
Written by Gloria Tsang, RD and Christina NewberryPublished in April 2008
.
These days, it seems like every time you turn around, someone's talking about stress. With busier and busier schedules, and more and more demands to deal with every day, people are more stressed out than ever. But did you know you can fight the effects of stress just by adding certain stress-busting foods to your diet?
.
Top 5 Stress-Busting Foods
.
Whole-grain pasta/popcorn: Many high-carb foods are already often thought of as "comfort" foods. But did you know that the whole grain versions of these old favorites also contain good carbs, which can boost serotonin (the "feel-good" brain chemical), to help reduce stress? Go for whole-grain pasta, whole-grain bread, brown or wild rice, or popcorn if you need a dose of comfort.
.
Tea (black/green/white): A warm drink can help soothe frazzled nerves, especially on a cold day. Instead of sipping coffee, which is packed with agitating caffeine, opt for green, white, or black tea instead. They contain half as much caffeine as coffee, and are loaded with beneficial flavonoid compounds. Skip the cream and sugar to make your cup of relaxation calorie-free.
.
Dark green vegetables: Just one more reason why your mother always told you to eat your broccoli - it contains high levels of B vitamins, a group of stress-relieving vitamins that can also calm anxiety and depression. Other dark green vegetables like kale, chard, collard greens, bok choy, asparagus, and green beans also fit into this category.
.
Nuts and seeds: Nuts and seeds can take the edge off gnawing afternoon hunger that may itself be stressing you out. Plus, they contain high levels of B vitamins, and magnesium - another mineral also involved in serotonin production. Too many of these tasty snacks can add a lot of extra calories to your diet, though (for example, 15 cashews contain about 180 calories), so stick to not more than 1.5 oz of unsalted nuts or seeds per day
.
Citrus fruits and berries: Fruits like oranges, grapefruit, kiwis, and strawberries are all excellent sources of Vitamin C - a potent stress-busting vitamin. Plus, the Vitamin C found in citrus fruits is involved in the production of collagen, which helps keep your skin firm and reduces wrinkling, to help you hide the effects of stress you've already lived through.
.
The Bottom Line
You don't have to pop a pill or become a yoga master to reduce the amount of stress in your hectic life. Just add these stress-busting foods to your diet and you'll be well on the way to a calmer existence.

April 4

Today in 1932, Vitamin C is first isolated by C.G. King at the University of Pittsburgh. Can you imagine 76 years ago, no one would tell you to drink a glass of orange juice when you had a cold?

Vitamin C is responsible for repairing our body tissue. It helps our bodies absorb iron as well as create Vitamin E.

Humans are the only mammals who do not produce Vitamin C on their own and therefore we have to get it from our diet alone. Foods high in Vitamin C are citrus fruits, like oranges, lemons and limes; other fruits like cantaloupe, kiwi, papaya and mango; carrots; dark greens such as broccoli, collard greens, kale; strawberries; sweet potatoes; sweet red peppers; and tomatoes.

So ward off scurvy and enjoy a fruit salad with melon, kiwi and mango or add some carrots, sweet red peppers and tomatoes to your salad.

Do You Know What I Am?

Do you know what this little guy is? I had never seen it before or if I had I walked right by thinking it was an oddly shaped orange. But last week, while at the market with my sister, she introduced me to these. They are called minneola tangelos.

A minneola is a hybrid of a grapefruit and a tangerine (which are also called mandarin oranges). Their skin is a bit darker and redder than an orange.It tastes to me like a very mild grapefruit. Their skin is loose like a tangelo and very easy to peel. The pear shaped end is almost like a pull tab to remove the skin and with little- to no-seeds like make a great traveling snack.

A little research told me that this was introduced in 1931, much to my surprise as I thought it was a relatively new development. Like other citrus fruit, minneolas are high in fiber and vitamin C. Their sweet-sour flavor goes well with salads and adding their juice makes a great vinaigrette. In recipes, you could substitute them for lemons or grapefruits to give dishes a new dimension.

I would recommend trying these tasty little treats.

Apple Butter Festival

Yesterday a group of friends and I went to the Apple Butter Festival at Fenner Nature Center (Lansing, MI). It was an interesting experience. I had no idea apple butter was made by essentially reducing down apples. I thought there was butter somehow incorporated into the recipe. Instead the butter refers to its thick, buttery consistency, its spreadable nature.

To make apple butter you simply cook down apples, which have been peeled, cored and sliced, along with some apple cider past the point of apple sauce. It can be sweetened or not. The gentleman who was manning the pot indicated you reduce it down 5:1. He said that their pot takes about 5 hours to cook down. The process of slow cooking allows the sugar in the apples to caramelize giving apple butter its distinctive deep brown color. When it is finished it is seasoned with cinnamon, cloves and allspice.

I found an easy recipe at AllRecipes.com. It lists some great tips in the review section and there are several variations on this site as well.

http://allrecipes.com/Recipe/All-Day-Apple-Butter/Detail.aspx

ENJOY!

Halibut with Capers, Olives and Tomatoes

Halibut [HAL-uh-buht] is a great firm white fish which is only available fresh from late April to September. I highly recommend purchasing some if you see it in your local market during these times. It has a great mild taste without being oily. This fish is native to northern Pacific and Atlantic waters, being most abundant from Oregon to Alaska. They are largest fish from the flat fish family and can grow to be over 8 feet long and weigh over 600 pounds.

Since it is a mild, firm fish it really lends itself to many cooking methods. It can be sautéed, braised, poached, steamed, broiled, baked or grilled. And because of its mild flavor, it really marries well to an abundance of other foods. Culinary Artistry (A.Dorenburg and K.Page) lists these complimentary flavors, bolded items being the best: Artichokes; bacon; basil; butter; cabbage; chives; cucumbers; fennel; garlic; horseradish; leeks; lemon; lime; mangos; mushrooms; mustard seeds; onions; parsley; potatoes; rosemary; saffron; scallions; shallots; shrimp; tarragon; thyme; tomatoes; vinegar; white wine; zucchini.

So you can appreciate how thrilled I was recently when walking through the market spotting fresh halibut at the fish counter. At $14.99/pound, it was an indulgence but worth every penny. Scanning epicurious.com I found this recipe and luckily I had all the ingredients at home. I went into the backyard and picked some fresh tomatoes, plucked a handful of fresh basil leaves then set off making a quick, easy and very tasty dinner. I would recommend trying this recipe, it is delish!

Frozen halibut is available year round. If you wanted to substitute a fresh fish, I would recommend either cod or tilapia. Although neither is as firm as halibut, I believe their mild flavor would be nice with the sauce.

Bon Appétit!

HALIBUT WITH CAPERS, OLIVES AND TOMATOES

Makes 4 servings.

Bon Appétit April 2004

4 6- to 7-ounce halibut fillets

All purpose flour

4 tablespoons olive oil, divided

2 large shallots, chopped

1/4 teaspoon dried crushed red pepper

4 plum tomatoes, seeded, chopped

1/2 cup chopped pitted Kalamata olives

1/2 cup chopped fresh basil, divided

1 tablespoon drained capers

1/3 cup bottled clam juice

1/4 cup dry white wine

Sprinkle fish with salt and pepper. Dredge in flour. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add fish and sauté until lightly browned and just opaque in center, about 4 minutes per side. Transfer fish to platter.

Heat remaining 2 tablespoons oil in same skillet. Add shallots and crushed red pepper; sauté 1 minute. Mix in tomatoes, olives, 1/4 cup basil, and capers. Add clam juice and wine. Boil until sauce thickens slightly, about 4 minutes. Mix in 1/4 cup basil. Season sauce with salt and pepper. Spoon sauce over fish.

September is National Organics Month

You hear a lot about organic food these days - buy organic produce, organic is better, we should eat organic. I think by now most people realize that organic foods are grown without pesticides, fertilizers or antibiotics. But I do not think most people realize that organic goes past this to include earth-friendly agricultural practices like crop rotation. By continually growing the same crop in the same field, you deplete the land of valuable nutrients. Rotating crops means literally doing just that. A specific crop is only grown on a plot of land and then not grown again for usually three years. In the alternate years, dissimilar crops are grown. This maintains nutrients in the soil and keeps pests and diseases to a minimum. Growing organic produce also is friendly to our water supply. Everything we put on the ground eventually ends up in our water supply. Yes, the earth acts as a natural filter but it can not filter out all the chemicals we add.

For products to carry the organic label, the farm just meet stringent standards. You can recognize organic produce by looking at the produce code. A 9 is placed in front of the conventionally grown code. So for example, the produce code for bananas is 4011 and organic bananas are coded 94011.

Besides reducing your exposure to toxins and heavy metals from the pesticides and fertilizers, organic produce is proven to contain more nutrients than conventionally grown produce. Studies have found that organic produce contains on average more than 50% more vitamins, minerals and flavonoids (antioxidant and cancer preventing properties) than conventionally grown produce. 50% - wow!!

Finally, I believe you can truly taste the difference between organic products and non-organic products. Some of the easiest to taste the difference with, and ones I would recommend, are eggs, chicken and fruit. Start small if you are not already buying organic products. Start by switching to organic eggs or organic carrots. By taking small steps and making slow changes over time, I think it is the easiest way to make lifestyle changes. I like the old Swahili saying: Kidogo kidogo hujaza kibaba (bit by bit we feel the pot).

La Tomatina Festival (The Battle of Tomatoes)

Tomorrow, August 29 is the annual tomato festival in Buñol, Spain. This small town (population 9,000) sits about 25 miles west of Valencia, on the eastern side of Spain on the Mediterranean Sea. Every year about 30,000 people attend the festival for the world’s largest food fight.

The festival started in 1944 and the origin of the tomato fight is uncertain. There is debate as to whether is started between friends or unpleasant crowds, but whatever the reason it has grown to 11-day festival with music, dancing, paella cooking contest and fireworks.

There are a few rules to the mayhem. You may not obstruct the tomato trucks that pull in to replenish the ammunition and you may only throw tomatoes which have been crushed. Preciously at 11am a canon sounds and the fighting begins. It continues for 2 hours, when at 1pm a second canon indicates the end of the fun.

Anyone interested in a transcontinental flight tonight?!?!

For your viewing pleasure, a video of the festival:
http://www.youtube.com/watch?v=fOHr9aBWi9g

Summer Tomatoes

I subscribe to NPR's The Splendid Table Newsletter. Lynne Rossetto Kasper offers a delicious sounding fresh tomato pasta sauce in the August 1 edition. Since it is that time of year, I thought I would pass it along for those who do not subscribe. Bon Appetit!

August 1, 2007

Dear Friends,

With this recipe, the only thing you have to cook is the pasta. Obviously the tomatoes and olive oil have to be prime, but that shouldn't be a problem right now. The trick here is letting the tomatoes mellow with the olive oil, salt and the two peppers.

If you can, try Barilla pasta made with dried beans and whole wheat. It's called "Barilla Plus." As much as this sounds like an abomination to you Italophiles, trust me, this is a good tasting pasta, and it doesn't suffer from easy breaking and the danger of tasting like cardboard that plagues most whole wheat noodles. Do stay with the spaghetti shape; the stubby version doesn't hold up.

Mellowed Fresh Tomatoes for Pasta
Copyright 2007 Lynne Rossetto Kasper

Serves 6 to 8 as a first course, 4 to 6 as a main dish

• 1 clove garlic, split
• 3 pounds richly flavored tomatoes (if possible, one-third cherry type, one-third mellow-tasting, and one-third low-acid), unpeeled, unseeded, cut into 1/2-inch dice
• 2 generous pinches hot red pepper flakes
• 1/3 cup good tasting extra-virgin olive oil
• 1/2 teaspoon Kosher salt
• 1 pound spaghetti, or linguine
• 6 quarts boiling salted water
• 1/8 teaspoon fresh-ground black pepper, or to taste
• 3 tight-packed tablespoons fresh basil leaves, torn
  
  
• 1 cup fresh-grated Parmigiano-Reggiano cheese (optional)

1. Vigorously rub a pasta serving bowl with the garlic and discard the clove. Add the tomatoes, red pepper, oil, and the salt. Gently combine. Let stand at room temperature from 30 minutes to 3 hours.

2. When ready to eat, cook the pasta in fiercely boiling salted water, stirring often, until tender yet firm to the bite. Drain in a colander and turn it into the pasta bowl. Quickly add the black pepper and basil, and toss everything together. Taste the pasta for seasoning and serve. If you like, pass cheese at the table

LYNNE'S TIPS

• I discovered a trick for making pasta with raw tomato sauces taste lustier. Slightly undercook the pasta. Drain it. Spoon the juices that raw sauces always throw off into the empty pasta pot. Set it over medium-low heat, add the pasta and toss until the juices are absorbed, then add the pasta to the sauce. Pasta and raw tomato sauce are served at room temperature, never chilled.
  
  
• Exceptionally good tomatoes and olive oil you want to eat with a spoon are the only requirements for this recipe. Try a variety of tomatoes if possible—the punchy little Sweet 100's or Sun Golds, mellow beefsteaks and maybe one or two sweet yellow or orange ones. Tear the basil with your hands, rather than chopping with a knife. You enjoy more of its fragrance this way.
  
  
• For fresh, kicky olive oil, keep a lookout for fresh-pressed oils from the Southern hemisphere. You'll find the 2007 harvest coming from Chile, Argentina, New Zealand, Australia and South Africa.
  
  
• Field-ripened tomatoes are in abundance at farmers' markets and roadside stands now until the end of September. Heirloom and older varieties are worth looking for, especially the "black" tomatoes from Eastern Europe and the former Soviet Union—like Black Krims, Chris's Ukraine, Gypsy Blacks and Black Russians. Of course, don't ignore better-known fruit like the Brandywine, Rutgers, German Striped, Oxheart and Zebra. Sweet, low-acid tomatoes such as White Wonder and Taxi Cab are a good foil for higher contrast varieties like Sun Gold, Sweet 100s, Red Currant, Early Cascade and White Beauty.
  
  
• Never refrigerate fresh tomatoes. Farm stand tomatoes will likely be ripe when you purchase them, but if another day or two is needed, place them stem end down in a basket or on the kitchen counter to finish ripening.

THOUGHTS FROM LYNNE

When farm stands are overflowing with delicious ripe heirloom tomatoes we love to make a meal of them. Pick up as many varieties as you can find. Cut them into thick slices and arrange them on a big platter. Drizzle on some good olive oil, a shower of sea salt and a generous grinding of black pepper. Scatter torn basil leaves over all. For a heartier dish, tuck slices of fresh mozzarella (the one that's packed in liquid) among the tomatoes. Add a loaf of chewy whole-grain country bread, a glass of chilled white Arneis wine from Italy's Piedmont region, and life will be very, very good.

Have a great week,

Lynne

http://www.elabs7.com/functions/message_view.html?mid=227283&mlid=499&siteid=20130&uid=3d7453a767

Produce Availablility

When I opened up the blog this morning, I really had no idea what I was going to write about. I thought about continuing on with my spring produce list, but wasn't sure which item to showcase. So I was doing some searching and ran across a Produce Availability Chart for a farm in Pennsylvania. It is a very interesting chart and think that Michigan's produce has to be similar. I think my next blog will be about peas.

.

Since the farmer's markets are opening now, I will be showcasing the local farmers markets in upcoming blogs - my plan is to visit them and let you know what each offers. I know of at least a half dozen in the area. I am very excited about being able to purchase locally grown produce. You can find a farmers market in your area. Sunday I had the opportunity to visit the Old Town Farmers Market. It is a newly started market and there were very few vendors - none yet with produce. I did meet some extremely knowledgeable and kind people from Hannewald Lamb Company. They raise grass and grain feed, hormone free lamb in Stockbridge. I have never cooked lamb, so I bought a couple of steaks. I received some great tips. I will let you know how that turns out.

.

And on another completely unrelated rambling note, I attended a composting seminar last night. This is something I have wanted to do for several years now, but have not taken the time to educate myself on how to get started. An extremely patient and educated man from the City of Lansing basically gave me a private lesson on how to start composting. I learned that the City of East Lansing sells a composting bin for $35 at the Public Works Department. map Moisture is the key to composting (keep it as damp as a wrung out sponge). And by attending a $15 four-week class and doing 20 hours of community service, I can become a Master Composter. Things are too crazy right now, but next spring it may be in my future. :-)

.

Today's blog ended up being unrelated, oddities. Sorry! But I promise to follow up on these topics and bring you more information.

Succulent Strawberries

Strawberries are another springtime favorite. These delicious red berries are the world’s most widely distributed fruit. A member of the rose family, it is the only fruit to have its seeds on the outside and is indigenous to almost every continent, exceptions being Africa and Australia.

There are two types of strawberries, an old-word variety (duchesnea) native to Europe and the new-world variety (fragaria) we consume today which are a hybrid of North American and South American berries. The species name fragaria comes from the root word fragans, a Latin term meaning sweet smelling.

And there is nothing like the sweet smell of strawberries. I love the berries right off the plant, warm from the spring sun. Strawberries are a common dessert fair – strawberry shortcake, strawberry cheesecake, strawberry jam. And we think of strawberries classically paired with cream or champagne. Strawberries are great when paired with:

.

Almonds.................Crème fraiche..................Port
Basil.......................Currant, black.................Rhubarb
Brown sugar............Figs...............................Sherry
Champagne.............Grand Marnier.................Sour cream
Cinnamon...............Lemons..........................Sugar
Cognac...................Maple syrup....................Vinegar, balsamic
Cointreau................Mascarpone...................Wine, esp. red

Cream....................Nuts..............................Yogurt
Cream cheese..........Pepper, black or pink

Taken from Culinary artistry (by Andrew Dornenburg and Karen Page ©1996)
.

Strawberry Cream Cheese

.

1 cup strawberries, hulled

8 ounces cream cheese, at room temperature

powdered sugar, to taste

.

Mash the strawberries into the cream cheese until smooth. Add powdered sugar a tablespoon at a time until you have received your desired sweetness level (will depend on sweetness of berries).

.

Spread on toasted bagels or bread, or apple slices . Or serve with pretzel rods.

.
.

Strawberry Spring Salad Variations: Try substituting spinach for the greens. Add thinly sliced red onions. Substitue pecans or almonds for the pine nuts. Add a cheese, like brie or feta.

.

Strawberries in Red Wine Serve with alone or warmed slightly over vanilla ice cream.

.

Strawberry Cream Dream Muffins For my cream cheese loving fans - a strawberry and cream cheese muffin with a center of white chocolate
.

Strawberry Recipes Michigan Dept of Ag recipes (scroll down to find list for strawberries)

.

.

Find the closed market to your home and in a few weeks, go find some delicious red berries:

Michigan's Farmers Market and U-Pick Directory A guide to finding your own locally grown berries

October in Michigan

As the days get shorter, the first frost hits, the tomatoes stop coming and the leaves begin to fall, Michigan's apple season begins. Apples are a great fruit to add to cooking and baking. Besides pie, cobbler and all the great fall inspired desserts, apples are great to add to our entrées and side dishes.

The pork tenderloin previously posted is a great example of this. Like Peter Brady said “Pork chops and applesauce” – they are a great combination. Ann B. Davis’s (Alice) Pork Chop and Apple Sauce Recipe

Apple compliments bacon, cheese (especially bleu cheese), dried fruits (currants, dates, plums, raisins), fresh fruits (cranberries, lemons, oranges, pears), nuts (almonds, chestnuts, hazelnuts, pecans, pistachios, walnuts), pork and sausages. Spices that compliment apples are cinnamon, cloves, coriander, ginger, honey, nutmeg, rosemary and vanilla. When making a sauce, consider using as a foundation of brandy, cider, cognac, Grand Marnier, Madeira, rum, sherry, vermouth or red wine.

Presto! offers some great apple dishes, like:
Apple Meatloaf with diced apple inside and a great apple glaze
Chicken with Roasted Apples topped with an apple-allspice sauce
Apple-Curry Pork Tenderloin – slow cooked and mouth watering

Visit the Apple Butter Festival at Fenner Nature Center (corner of Aurelius and Mt. Hope) this Saturday or Sunday, 11 am to 4 pm.

Like the old saying goes…
A [MICHIGAN] APPLE A DAY KEEPS THE DOCTOR AWAY!

Pork Loin Stuffed with Fuji Apples

Last Sunday, my family celebrated my parents' birthdays. For dinner we made a pork loin stuffed with Fuji apples and golden raisins that was quite delicious. My lovely sister found the recipe on epicurious.com. Pork Loin Stuffed with Fuji Apples.

I made a few modifications and thought I would share them with you. We did not have the butcher cut a "1 inch incision in the center" as the recipe calls. Instead, I cut several incisions in the center of the loin and packed the filling inside. I was only able to fit maybe half to three-quarters of the mixture, so I would make less than the recommended filling. Also we did not put any of the wine in the stuffing as the recipe states. I ended up putting the wine in the roasting pan after the meat was browned.

We tried putting the wine and vinegar in the roasting pan as a reader recommended. This made for a very powerful aroma as it cooked. I do not know if this step was necessary. I would definitely recommend adding the wine to the roasting pan. After it was cooked (a 4-5 pound loin took approximately 1 hour), we strained the juices and reduced it. We added a bit of cornstarch to thicken it, however were too impatient to have it any thicker than water.

Here is a copy of the pork loin we made. Please note: I have not actually tried this version, so I can not guarantee its quality.

PORK LOIN STUFFED WITH FUJI APPLES

1/4 cup golden raisins
3/4 cup Riesling (or Gewürztraminer)
1 Fuji apples, peeled, cored and cut into 1/2-inch cubes, peel and core reserved
Pinch of cinnamon
2 lb center-cut boneless pork loin
Sea salt & freshly ground black pepper
Vegetable-oil cooking spray
1 medium onion, diced large
1 carrot, diced large
1 celery stalk, diced large
4 stems fresh rosemary
1/2 cup balsamic vinegar

Heat oven to 375°F.

Soak raisins in wine for 10 minutes. Drain raisins, reserving wine. Combine raisins, apples and cinnamon in a bowl.

Cut a pocket in the center of the loin. Fill the cavity with the apple-raisin mixture. Season pork with sea salt and pepper; set aside 15 minutes at room temperature. (If loin splits, tie with kitchen twine.)

Meanwhile, coat a roasting pan with cooking spray and heat over medium-high heat. Sear pork on all sides until golden brown, about 4 minutes total, turning frequently so it doesn't stick. Place onion, carrot, celery, rosemary and apple peels and cores in pan; place pork on top. Pour reserved wine over and cook uncovered for 25 minutes or until pork reaches 150°.

Remove pork from pan; let rest 10 minutes. Strain all juices from pork, add vinegar and cook in a small saucepan 15 to 20 minutes on high heat until thick and syrupy. Slice pork and divide among plates. Drizzle reduction over pork.

Note: We served with mashed potatoes and steamed green beans. For dessert, molten lava chocolate cakes.

Do you have a zest for fruit?

Nothing says summer to me quite like the fruity tang of citrus! How do we incorporate this lively flavor into our dishes? There are two methods: either juice the fruit or use its zest.

According to the The Food Lover's Companion, zest is "the perfumy outermost skin layer of citrus fruit (usually oranges or lemons)...". It is used to season many types of dishes from savory to sweet. When zesting a fruit, it is important to only remove the vibrantly colored outer layer. Just below this layer is the white, soft layer called pith. Pith has a bitter taste so be careful to not remove it with the zest.

How do we remove the zest without removing the pith, you ask? Luckily several tools do the job quite well. I have included photos of the three most common kitchen gadgets used for completing this task.

With all three of these tools the key is not going too deep.
The lemon zester: This tool has tiny holes at the end of it to cut thread-like strips of zest. If a smaller sized zest is required, simply chop to desired size.
The microplane zester: This gives you a fine, grated zest. By using the smallest holes on a box grater, you can achieve similar results.
The vegetable peeler: Probably the most common kitchen tool of the three, the peeler will give you ribbon-like bands of zest which can be used whole, cut into strips or minced.

Now we have zest, what should we do with it?

• You can add zest to any recipe that calls for lemon, lime or orange juice to add more flavor to the dish.
• Sprinkle two types of zest with a mix of freshly chopped herbs on top of your favorite piece of fish. Cover and bake in a 400° F oven. A general rule is 10 minutes for every inch of thickness.
• Make a crust to add to meat. Mix zest with salt, pepper, garlic and experiment with different herbs, nuts and seeds. Try orange-rosemary, lime-cumin, lemon-pine nut, orange-sesame seed or lemon-basil. Rub the mix over a chicken breast, steak or pork chop and pan sear until brown. Depending on the size of the meat you can finish in the pan or bake in a 350° F oven until done. Use a meat thermometer to make sure the meat is properly cooked.

Bon appétit!

July is National Blueberry Month

Blueberries are a great source of fiber and vitamin C while being low is sodium and calories. In a recent study of 60 fruits and vegetables, blueberries were ranked with the highest antioxidant properties (ability to destroy free radicals). They are a great brain food, increasing memory and improving learning. They help promote urinary tract health as well as cranberries. And blueberries improve vision.

Blueberries are grown on bushes and native to North America, grown in the wooded and mountainous regions. There are about 30 different species of blueberries. They have only been commercially cultivated within the last hundred years. Now over 200 million pounds are cultivated annually.

When buying blueberries in the market, look for firm, plump berries. They should be dry (to prevent molding) and relatively free of stems and leaves. Old berries will start to look winkled and shriveled. Store them covered in the refrigerator for up to 10 days and only wash them just prior to use.

Michigan hosts at least four blueberries festivals. August 4 - 5, Imlay City hosts the Blueberry Festival. August 10 - 13, South Haven hosts the National Blueberry Festival. August 16 - 20, Montrose hosts the Montrose Blueberry Festival. August 18 - 20, Paradise hosts the Wild Blueberry Festival.

When thinking of blueberries in food, I am sure blueberry muffins, blueberry pancakes and blueberry jam come to mind. But how about trying these:

Grilled Chicken with Tangy Blueberry Sauce

Warm Blueberry and Mango Compote served over a nice salmon or tuna filet

Or try substituting dried blueberries for either dried cranberries or dried cherries in your favorite recipe.

Let me know if you try the above recipes, I would be interested to hear what you think.