Everyone should have organic foods in their diet. What better than to grown your own and know you're getting 100 per cent pesticide free veggies and herbs. For those of you who say no , you can't, you have a brown thumb, then think again, There's a new book out there to help you garden and eat better.
Gardening For Geeks (Adams Media Publishers) is one of the best gardening/recipe books out there. Written by Garden Nerd author, Christy Wilhelmi, it not only give you exact plans for a regular sized backyard organic garden but for a smaller sized city one too.There are also plans for mini greenhouses and solar drying stands for drying your produce She carefully goes over everything from the types of veggies and herbs to what you can do with them. Every problem from too much sun to aphid attacks are also discussed. There are also chapters on how to grow from seed and how to grow younger plants purchased from a nursery,
The best part is the recipe section. This is a true vegan recipe book, using fresh from the garden veggies in a variety of different ways.There are garlicky greens made with kale, collard greens and a melange of stems from beet to Swiss chard). There are kale chips given a spike with apple cider along with roasted radishes. Ms. Wilhelmi also adds a how to can tomatoes, perfect for bumper crops Add the pesto recipe given and you have a great organic pasta sauce.
Eating organic and eating healthy should be every one's goals. Start in your own backyard with a garden. Thanks to Gardening for Geeks, it's not only easy but fun too.
Monday, April 8, 2013
Saturday, April 6, 2013
A Sunday Full Of Food
Foodies should rejoice. The New York Times Sunday Magazine is another issue dedicated to food and cooking. However it's not exactly a typical magazine chock full of recipes and tips. There are some interesting and thoughtful articles dedicated to food around the world.
Spoiler alert - don't read if you want to be surprised tomorrow morning.
The magazine section is a gamut of all sorts of contributions. One that stood out is the piece written by Times food writer Mark Bittman. He researched the new wave of American fast food - vegan and actually healthy. There are some upcoming fast food joints that are going to be offering tasty and quick meals. There is going to be a vegan cheese burgers made with soy and served on a bed of kale at Veggie Grill. This chain is going to rival Burger King and Mickety D's for flavor, price and outweigh it in nutrition and healthiness.Mr Bittman also explores an all natural version of Applebee's called LYFE(with this Mr.Bittman also offers healthy recipes for bean burgers, sweet potato fries and shakes)
Other interesting and foodie centered articles revolve around the Black Forest village of Bairersbronn, written by Nicholas Kulish.It stands out because its'restaurant in the Hotel Bareiss has the rarefied distinction of earning seven Michilin stars. It reflects the Nouvelle German cuisine that is way different that the usual heavy comfort food fare of the region.Although traditional Black Forest food is pure heaven this restaurant creates a lighter, airier fare. Another article worth reading is the one by Marnie Hanel that deals with meat sharing in Portland, Oregon. People go in and share whole carcasses of cows and pigs to get the ultimate in farm directly to the table dining.
Tomorrow's Sunday Times Magazine is a definite must read. Pick it up and enjoy the variety of thoughtful and provocative pieces that will make any foodie drool. It's on the same high entertainment level as their crossword puzzle!
Spoiler alert - don't read if you want to be surprised tomorrow morning.
The magazine section is a gamut of all sorts of contributions. One that stood out is the piece written by Times food writer Mark Bittman. He researched the new wave of American fast food - vegan and actually healthy. There are some upcoming fast food joints that are going to be offering tasty and quick meals. There is going to be a vegan cheese burgers made with soy and served on a bed of kale at Veggie Grill. This chain is going to rival Burger King and Mickety D's for flavor, price and outweigh it in nutrition and healthiness.Mr Bittman also explores an all natural version of Applebee's called LYFE(with this Mr.Bittman also offers healthy recipes for bean burgers, sweet potato fries and shakes)
Other interesting and foodie centered articles revolve around the Black Forest village of Bairersbronn, written by Nicholas Kulish.It stands out because its'restaurant in the Hotel Bareiss has the rarefied distinction of earning seven Michilin stars. It reflects the Nouvelle German cuisine that is way different that the usual heavy comfort food fare of the region.Although traditional Black Forest food is pure heaven this restaurant creates a lighter, airier fare. Another article worth reading is the one by Marnie Hanel that deals with meat sharing in Portland, Oregon. People go in and share whole carcasses of cows and pigs to get the ultimate in farm directly to the table dining.
Tomorrow's Sunday Times Magazine is a definite must read. Pick it up and enjoy the variety of thoughtful and provocative pieces that will make any foodie drool. It's on the same high entertainment level as their crossword puzzle!
Friday, April 5, 2013
BabyArtichoke Season
Spring brings a number of good foods, from fresh asparagus to baby greens. One of the best and tastiest is the tiny but tasty baby artichoke.They are the most versatile too , Any cook, novice or experienced can prepare them in a variety of ways and have great success with them. They're easy and fun to make, adding much needed freshness to a winter weary diet.
Dave Tanis of The New York Times Dining section's A City Kitchen column extolled them in his most recent article.Baby artichokes are in season right now and instead of eating the entire globe you can polish off several of them. One of Mr. Tanis' favorite way is Italian style. Serve a platter of raw ones with lemon juice and olive oil sprinkled with shavings of Parmesan cheese.Keep in mind that before any cooking the artichokes must be peeled of their dark green exteriors. Then trim the stem ends with a paring knife.
Baby artichokes can also be steamed or boiled as well. It's only a eight minute cook and then you serve them with melted butter or olive oil along with equal sprinklings of sea salt and pepper.Another method is frying them after a buttermilk bath and a quick dip in seasoned breadcrumbs. Mr. Tanis then serves them with gremolata, of chopped parsley,garlic and lemon zest. You can just eat these plain or well or even try them with a fresh made aioli sauce drizzled on top.
This is the season for all sorts of good veggies. The baby artichokes ranks right up there. Try them now for a refreshing taste .
Dave Tanis of The New York Times Dining section's A City Kitchen column extolled them in his most recent article.Baby artichokes are in season right now and instead of eating the entire globe you can polish off several of them. One of Mr. Tanis' favorite way is Italian style. Serve a platter of raw ones with lemon juice and olive oil sprinkled with shavings of Parmesan cheese.Keep in mind that before any cooking the artichokes must be peeled of their dark green exteriors. Then trim the stem ends with a paring knife.
Baby artichokes can also be steamed or boiled as well. It's only a eight minute cook and then you serve them with melted butter or olive oil along with equal sprinklings of sea salt and pepper.Another method is frying them after a buttermilk bath and a quick dip in seasoned breadcrumbs. Mr. Tanis then serves them with gremolata, of chopped parsley,garlic and lemon zest. You can just eat these plain or well or even try them with a fresh made aioli sauce drizzled on top.
This is the season for all sorts of good veggies. The baby artichokes ranks right up there. Try them now for a refreshing taste .
Thursday, April 4, 2013
Spring Tastes
It is officially Spring.Unfortunately due to the chilly temps and delayed crops we're not getting a full taste of it. Not t worry .There are some veggies that just scream verdant and offer a refreshing blast of green. Also add a taste of spring to usually wintry by rethinking them into deliciously light dishes.
This was Dave Tanis' methodology in yesterday's A City Kitchen column in yesterday's New York Times Dining section.The first step is a kind of cheating and using the veggies flown in from warmer climates such as California. The Golden State is flying in artichokes and asparagus right now and it pays to take advantage of them. Serve the artichokes with a dipping sauce of lemon and olive oil.Asparagus can be roasted or broiled with a topping of melted butter, hard boiled eggs and Parmesan cheese.
Of course there's another way and that's lightening up your dishes.Instead of a beef roast, try it sliced with a salad rich with spring-y herbs. Instead of that dense ,rich side of mashed potatoes, create a warm potato salad as Mr. Tanis suggests.Spike it with red capers and red wine vinegar.Also lean towards greener veggies such as avocados,celery , watercress and scallions. These along with radishes and yellow beets can give your palate that breath of fresh air that only warm weather produce can give.
The temps may still be chilly yet that's no reason to not celebrate Spring. Use fresh herbs and green veggies to give your meals that warm weather zing. Even better lighten up those heavy winter meals by reconfiguring them into refreshing salads or even soups.It'll give your dinners that boost it needs.
This was Dave Tanis' methodology in yesterday's A City Kitchen column in yesterday's New York Times Dining section.The first step is a kind of cheating and using the veggies flown in from warmer climates such as California. The Golden State is flying in artichokes and asparagus right now and it pays to take advantage of them. Serve the artichokes with a dipping sauce of lemon and olive oil.Asparagus can be roasted or broiled with a topping of melted butter, hard boiled eggs and Parmesan cheese.
Of course there's another way and that's lightening up your dishes.Instead of a beef roast, try it sliced with a salad rich with spring-y herbs. Instead of that dense ,rich side of mashed potatoes, create a warm potato salad as Mr. Tanis suggests.Spike it with red capers and red wine vinegar.Also lean towards greener veggies such as avocados,celery , watercress and scallions. These along with radishes and yellow beets can give your palate that breath of fresh air that only warm weather produce can give.
The temps may still be chilly yet that's no reason to not celebrate Spring. Use fresh herbs and green veggies to give your meals that warm weather zing. Even better lighten up those heavy winter meals by reconfiguring them into refreshing salads or even soups.It'll give your dinners that boost it needs.
Tuesday, April 2, 2013
Quirky For Your Kitchen
Ever wish you had more help in your kitchen? If the answer is yes, then check into Quirky Inventions. This is a site where you can find some cool and helpful gadgets and inventions to help make cooking and eating easier. The best part, all the stuff is invented by everyday people like the guy next door or the mom charge of the class bake sale.
Quirky is basically a site for inventors. Started by Ben Kaufman in 2009, the site gives inventors a chance to showcase their ideas for only ten dollars an idea (the second is free thanks to a coupon). Other Quirky members (it's free to join) vote on these and also give their input on products through the various processes from color choice to price range. If you have an unique idea, especially for cooking then submit it along with a drawing(or not but it helps) to Quirky.if it gets picked it will not only be sold on the site but also to big stores like Target, Bed, Bath and Beyond and even Williams and Somona.
What I like is wide range of finished products. They have cool kitchen gadgets like The Stem, This is a spritzer that is inserted directly into a lemon or lime and the juice is then misted out. I love this and have used this in making salads. Another fun product is The Slice, an ergonomically designed pizza cutter that creates clean slices without all the mess and cheese strings. Quirky even offers the neat and new Portion, a hybrid of a regular spoon and measuring spoons set that can help with cooking and baking. There are some cool barbecue implements as well that will make any BBQ chef not only hip but also good at cooking and serving those kabobs and steaks.
Go wild with the Quirky Kitchen gadgets. They are not only interesting but fun to use. If you don;t see what you want, then invent it. You never know.It may be the next million dollar idea that foodies will gobble up.
Quirky is basically a site for inventors. Started by Ben Kaufman in 2009, the site gives inventors a chance to showcase their ideas for only ten dollars an idea (the second is free thanks to a coupon). Other Quirky members (it's free to join) vote on these and also give their input on products through the various processes from color choice to price range. If you have an unique idea, especially for cooking then submit it along with a drawing(or not but it helps) to Quirky.if it gets picked it will not only be sold on the site but also to big stores like Target, Bed, Bath and Beyond and even Williams and Somona.
What I like is wide range of finished products. They have cool kitchen gadgets like The Stem, This is a spritzer that is inserted directly into a lemon or lime and the juice is then misted out. I love this and have used this in making salads. Another fun product is The Slice, an ergonomically designed pizza cutter that creates clean slices without all the mess and cheese strings. Quirky even offers the neat and new Portion, a hybrid of a regular spoon and measuring spoons set that can help with cooking and baking. There are some cool barbecue implements as well that will make any BBQ chef not only hip but also good at cooking and serving those kabobs and steaks.
Go wild with the Quirky Kitchen gadgets. They are not only interesting but fun to use. If you don;t see what you want, then invent it. You never know.It may be the next million dollar idea that foodies will gobble up.
Monday, April 1, 2013
Jersey Eating
New Jersey is known for it's diners and dives. Yet it is also known for its' fresh produce and artesanal foods. If you don't know where to get all of Jersey's best, then check out the April issue of New Jersey Monthly (on line too) It gives a comprehensive guide to where to go and what to buy and eat.
New Jersey Monthly, as with other state centered magazines, always dedicate tow issue to local produce along with a state wide guide to every county's best restaurants. The Garden State was just that and in some areas still is. NJM has one article on where to find the best farms and markets. One mentioned is Dearborn Farms,an all inclusive stand on Route 35 in Holmdel. This is one of my all time favorites places to buy fresh fruits and vegetables along with fresh made breads and cake. Another market mentioned is the famed Delicious Orchards which is one of the state's oldest. This is a great place to visit, especially after a day at the beach. It has acres of orchards along with the original store in which to find everything from fresh picked fruit to home made cold and hot cider.(along with cider doughnuts too!)
The magazine gives a special nod as well to some of the artesanal food businesses. One is the Cherry Grove Farm and Creamery. It's rare that the state is associated with a creamery. Usually other states like New York and Wisconsin are known for their rich dairy farms and products. This one, located in Lawrenceville, relies on its' cows to give the main ingredient for hand wrought cheeses.freshly laid eggs can be bought in Beach Plum Farm in West Cape May, another artesanal industry, along with fresh cherry tomatoes and greens.Want bigger eggs?NJM features the state's only ostrich farm, located in the western NJ towns of Lafayette and Hardyston. Todd Applebaum,originally a Northern NJan owns and operates and provides both the meat and live birds to restaurants and zoos
If you're a Garden Stater or just visiting ,pick up the April issue of New Jersey monthly. Discover the treats the state has to give.It's not just diners , full of mammoth entrees but gourmet and organic dining. It's fresh food raised right.
New Jersey Monthly, as with other state centered magazines, always dedicate tow issue to local produce along with a state wide guide to every county's best restaurants. The Garden State was just that and in some areas still is. NJM has one article on where to find the best farms and markets. One mentioned is Dearborn Farms,an all inclusive stand on Route 35 in Holmdel. This is one of my all time favorites places to buy fresh fruits and vegetables along with fresh made breads and cake. Another market mentioned is the famed Delicious Orchards which is one of the state's oldest. This is a great place to visit, especially after a day at the beach. It has acres of orchards along with the original store in which to find everything from fresh picked fruit to home made cold and hot cider.(along with cider doughnuts too!)
The magazine gives a special nod as well to some of the artesanal food businesses. One is the Cherry Grove Farm and Creamery. It's rare that the state is associated with a creamery. Usually other states like New York and Wisconsin are known for their rich dairy farms and products. This one, located in Lawrenceville, relies on its' cows to give the main ingredient for hand wrought cheeses.freshly laid eggs can be bought in Beach Plum Farm in West Cape May, another artesanal industry, along with fresh cherry tomatoes and greens.Want bigger eggs?NJM features the state's only ostrich farm, located in the western NJ towns of Lafayette and Hardyston. Todd Applebaum,originally a Northern NJan owns and operates and provides both the meat and live birds to restaurants and zoos
If you're a Garden Stater or just visiting ,pick up the April issue of New Jersey monthly. Discover the treats the state has to give.It's not just diners , full of mammoth entrees but gourmet and organic dining. It's fresh food raised right.
Saturday, March 30, 2013
A Healthy, Tasty Easter
Tomorrow is Easter and for all my readers have a good and healthy one. Indulge a little in chocolates (it wouldn;t be the same without them). Don't go too wild on the Peeps or anything too marshmallow-y. Ditto with the jelly beans which are pure refined sugar.
Revel in the greens of the season. This is the start of the asparagus one and every Easter dinner should have a dish of either roasted or baked stalks. They are tasty and a great addition to any table. The same can be said for fennel. Make a tasty and cool fennel salad with a simple lime and olive oil dressing for a fresh Spring flavor. Go easy on the ham and baked beans, They're loaded with salt and also nibble at the cakes and cookies sparingly. Finish with an iced herbal tea to refresh yourself and kick back to enjoy the pretty clothes and colors.
Have a good Easter and a healthy one too. Eat wisely . Don't gobble up all the sweets. Go for the veggies instead and enjoy and observe the day..
Revel in the greens of the season. This is the start of the asparagus one and every Easter dinner should have a dish of either roasted or baked stalks. They are tasty and a great addition to any table. The same can be said for fennel. Make a tasty and cool fennel salad with a simple lime and olive oil dressing for a fresh Spring flavor. Go easy on the ham and baked beans, They're loaded with salt and also nibble at the cakes and cookies sparingly. Finish with an iced herbal tea to refresh yourself and kick back to enjoy the pretty clothes and colors.
Have a good Easter and a healthy one too. Eat wisely . Don't gobble up all the sweets. Go for the veggies instead and enjoy and observe the day..
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