Lima Bean Season

Late August and early September bring forth the lima bean. This is a versatile bean that you can use in soups or side dishes. Buy them fresh off the stand or canned from your supermarket.

Lima beans actually do come from Lima Peru where the Mochitas, the indigenous people used them in ancient rites. Also known as the butter bean. this legume has been around since 2000 BC. Thanks to various cross pollination , the bean became smaller in size at around 800 AD. The name Lima bean came about from their containers which were stampedLIMA PERU on them. Originally called Lima, Peru beans th e name was quickly shortened. They became a hit in this country with farms now growing them in North America, particularly in New Jersey.

Lima beans are a good source of fiber and manganese.The first helps lower cholesterol and the second is a much needed trace element. Lima beans also contain chemicals that reduce the effect of sulfites (that chemical they spray over salad bars to keep the food fresh). The beans also contain folate and magnesium which promote heart health.

If anything love lima beans for their taste. They have a nuttiness that plays well with other vegetables such as corn and carrots (hence the great invention of succotash). You can also puree limas with milk and Parmesan cheese for a side dish. One of my favorite dishes is just steamed limas with butter or margarine melting on top of them. Add a few grains of sea salt and cracked pepper and it's a masterpiece.

Now is the season for lima beans. You can easily buy them at your local produce stand or Farmer's market. If you can't then get them at your grocery store. Either way, you'll have a rich , nutty,good for you bean.

A Salute To Hawaii

As you've probably have guessed I 'm a big Obama supporter. I don't like to mix food and politics however I am giving a nod to where he grew up and that's Hawaii. The last state to be admitted has given us some amazing dishes The cuisine reflects the rich Pacific island heritage.

Poi is always the food most associated with these islands. This is a mash of taro root usually served with the ubiquitous roasted pig. However there is also nouvelle Hawaiian cooking or Hawaiian Regional Cooking (otherwise known as HRC) that brings us a melange of Hawaii's fruits and vegetables.Macadamia nuts are now used as a crust for seafood while the islands' coconuts are incorporated into sauces. Breadfruit and taro roots are now being fashioned into unique culinary sides, worthy of what you would get in New York, Chicago or LA.

Asian influences abound too. Japanese miso soup is as popular as are the Chinese steamed buns that the islanders fill with pork. Also dim sum is another well loved dish. Thanks to Dole Pineapple employing Puerto Rican workers. Rice and beans along with arroz con pollo is a much beloved staple as well.

Hawaii was not only home to Barack Obama it is also home to a vast array of different and colorful dishes. It's a celebration of the islands' melting pot and natural vegetation.

The Democratic Foodie

There's going to be a lot of curiosity about Barack Obama's home town of Chicago. I know from my cousins living there this is a foodie town. It has everything thanks to Germans , Pole and Italians settling thee In the last two centuries.

The Germans took to Chicago back in the 1800's Beer gardens and good German restaurants sprang up all over, offering bratwurst and wiener schnitzel. The Poles came later, bringing with them kielbasa, a spicier version of bratwurst and different pastries. The Italians brought pizza to Chi-town but then reinvented it with the deep dish Chicago style pizza (this is really a version of the famous Italian pizza rustica.


The South Side also has been influenced by the South where down home cooking fond a new arena in this Illinois city. Later on South Americans brought their own flavor to Chicago. Empenadas now can be sold right next to true Bavarian pretzels on many Chicago streets.

Chicago may be Barack's heaven but it's also a foodie's heaven as well.

Room For One More Picnic

Even though it's the last week of August, there's still plenty of time for picnics. Actually in some parts of the country you can virtually eat outside til late November. The only difference is that you may want to include heartier fare in your picnic basket.

Now that apple and raspberry season are coming up , there's always orchards that will let you pick and eat. Farms such as New Jersey's Delicious Orchards of Colts Neck, located in Monmouth County's horse country, have set up picnic tables for those who want to eat first and then get to the business of fruit harvesting. Delicious also has a varied indoor store that not only sells produce but beverages, meats , cheese and fresh baked goods. You can easily create a gourmet picnic from their many products and then sit out under the trees. You can also pack sandwiches from your house such as ham or roast beef along with some juices and boxed milk. If the weather gets a bit nippy then have a thermos of hot cocoa, tea or coffee.

Fall picnic anywhere are fun. This is the time you can slip in a good wedge of sharp cheddar to be sliced over whole grain bread.A cooler weather picnic deserves something hot and that would be a thermos of hot vegetable or beef barley soup. Also think about bringing non alcoholic cider or fresh made doughnuts to round out the meal. Remember that September and October are beautiful picnic months. Take advantage of the brisk weather to enjoy deserted beaches or mountain paths.

It may be the end of August but that does't mean it's the end of picnic season. You have two more months to pack a really glorious meal and enjoy the sun , water and air.

End OF Summer Food Blues

Sometimes all that grilling and chilling can get to you. All that smoky barbecue taste, that once was so appealing is now nauseating. If you feel that way it's time to get back into the fall way of cooking.

Even though some parts of the country can be as toasty as an oven you can still cook a simple hot meal for yourself. Boil up any pasta and serve with a simple sauce. You can even make it easier on yourself by just creating a pasta burro which is just melted butter over spaghetti or linguini. Another quick hot and easy meal is take sliced roast beef or turkey , layer it on an open roll and pour canned gravy over this. Even though the notion of canned gravy can be scary there are some good ones out there that taste like the real thing.

For quicker meals think instant soup or a grilled cheese. You can create an easy vegetable soup by using bouillon cubes and tossing in any produce you picked up form your local farms. Serve with warmed rolls or crusty Italian or French bread. Grilled cheese is a fun meal that's warm, gooey and satisfying. Add some sliced tomato or bacon to make it special.

If you're tired fo summer foods , it's easy to move on to autumn ones. Pick out simple dishes that are not only hot but easy to create. Then you can clean your grill and put that away.

Freezing For Fall -Storage For Your Garden

Now is the time to start harvesting whatever is left in your garden. You can simply free dry or turn fruits and veggies into jams and aspics. It's up to you.

If you have a lot of herbs you can easily pick and dry them . oregano, basil and rosemary all travel well from plant to jar and are great over any kind of roast. For basil remember to wash in cold water and then pat dry with a paper towel. basil can also be blended into a pesto sauce to be served with pasta or gnocchi later on in the season.

Now is also a good time to use these for your sauces. If you;re lucky to have an over abundance of tomatoes, then turn them into sauce. There's nothing the like home made kind warming you up on a cold rainy October or November day. Also think about cooking and freezing your squashes and zucchini. These can easily be thawed out after and served as a quick side.

The second raspberry season is just around the corner. If you're lucky to go late summer picking , then think about making your own jam. This can be tricky if you're not careful. One wrong move in canning and you can kill off your whole family. make sure equipment and jars are properly sterilized before you do anything. Also have help when preserving because it is a long and involved process (albeit a fun one). Raspberries can also be frozen for later use in desserts and cakes.

This is the season to harvest and prepare for the fall and winter ahead. Do what you have to do to to make your fruits and veggies last.

Your Write To Foodie Pantry

Ok readers (well all three of you) let's hear your summer time of 2008 stories. Are there any recipes you'd like to share? Any comments? A review of your favorite summer eatery?

Let me know This blog is open for discussion.

Liz