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Archive | Home and Garden

Fresh Market – The Pear

By Vicky Babcock

Ginger Glazed Chicken and Pears a la Orange

Ginger Glazed Chicken and Pears a la Orange

 

Because they are considered hypoallergenic, pears are often one of the first foods we introduce to babies.  Soft and easily digestible compared to other fruits, these are excellent choices for first time foods.  As children, we remember growing up with canned pears and Fruit Cocktail.  Given that association, many of us might label the pear as a “kid” food.

Not so. Pears—especially in its natural state—are an excellent choice for our diets at any age! Even more so than others, pears are a fruit that should be consumed with the skin intact, as the skin contains a majority of the phytonutrients (about 75-80%) and about one-half of the dietary fiber.  These phytonutrients have been shown to provide us with antioxidant as well as anti-inflammatory benefits. Consumption of pears has been associated with reduced risk of several chronic diseases, including heart disease and type 2 diabetes—often referred to as adult-onset diabetes.

In addition, the consumption of pears has been shown to aid in the prevention of cancers such as colon, stomach and esophageal cancers.

The pear is a member of the rose family, joining a large group of fruits including apples, cherries, peaches, plums, raspberries and strawberries.  It is an Old World fruit, originating in both Europe and Asia as well as some parts of Africa.  The ancient Chinese believed the pear to be the symbol of immortality.

There are over 3000 varieties of pears throughout the world.  Most pears grown in the United States are of European origin.  The Bartlett, best known of these varieties, is most often the choice for canned pears.  In Europe, it is known as the Williams.  It was renamed by a Bostonian, Enoch Bartlett when he purchased an orchard and began distributing them himself, not knowing they were already named.  Other varieties you might recognize include the Bosc, the Green Anjou, the Red Anjou and the Red Bartlett.  Red varieties are higher in nutritional value as they contain anthrcyanins, a powerful antioxidant .

Because a pear ripens from the inside out, it can be difficult to determine when it is ripe.  We recommend pressing gently at the top of the pear near its stem.  If it gives to pressure it is likely ripe for eating.

Ginger Glazed Chicken and Pears a la Orange

Ingredients:

2-3 T. butter

About 8-10 chicken tenders

Morton’s Nature’s Seasons or similar seasoned salt

2 T. soy sauce

2  T.  white vinegar

1/4  cup (or less) sugar

1  tsp. ground ginger

2 T. dry white wine

½ cup orange juice or 2 T. orange liquor

1 onion, cut thin

1 unpeeled pear, cut into 1/4-inch slices

1 cup rice, cooked in 2 cups water with 2 bullion cubes (3 cups cooked rice)

Arugula

Directions:

Season chicken with Nature’s Seasons and braise lightly in butter in large pan over medium heat on both sides. Remove from pan—do not rinse pan.  Add soy sauce, vinegar, sugar and ginger and heat until sugar melts.  Add wine and orange juice—stir.  Add onion, pear slices and chicken; cover and simmer over medium low heat until chicken is cooked through and onion is tender—about 12 minutes.  Serve over rice.  Add a couple leaves of Arugula to the side of the plate. (Although this was originally intended for garnish, it adds a nutty flavor that truly enhances this dish!)  Serves 4-6.

Fresh Market is brought to you by Solon Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

 

 

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Protect your winter landscape from hungry wildlife

AWE-Protest-winter-landscape-Fencing-for-animal-protectionby gardening expert Melinda Myers

There’s no doubt that managing critters in the landscape can be a challenge especially as food supplies start to dwindle. If you are battling with rabbits, deer, groundhogs or other wildlife, don’t let down your guard as the growing season begins to wind down.

Be proactive. Start before they get into the habit of dining on your landscape. It is easier to keep them away than break the dining habit.

Fence them out. Fencing is the best defense against most wildlife.  A four feet tall fence around a small garden will keep out rabbits.  Secure the bottom tight to the ground or bury it several inches to prevent rabbits and voles from crawling underneath.  Or fold the bottom of the fence outward, making sure it’s tight to the ground. Animals tend not to crawl under when the bottom skirt faces away from the garden.

Go deeper, at least 12 to 18 inches, if you are trying to discourage woodchucks. And make sure the gate is secure. Many hungry animals have found their way into the garden through openings around and under the gate.

A five foot fence around small garden areas can help safeguard your plantings against hungry deer. Some gardeners report success surrounding their garden with fishing line mounted on posts at one and three foot heights.

Break out the repellents. Homemade and commercial repellents can be used.  Apply before the animals start feeding and reapply as directed. Consider using a natural product like Messina’s Animal Stopper (http://www.messinas.com/. It is made of herbs, safe to use and smells good.

Scare ‘em away. Blow up owls, clanging pans, rubber snakes, slivers of deodorant soap, handfuls of human hair and noisemakers are scare tactics that have been used by gardeners for years. Consider your environment when selecting a tactic. Urban animals are used to the sound and smell of people. Alternate scare tactics for more effective control.  The animals won›t be afraid of a snake that hasn›t moved in weeks.

Combine tactics. Use a mix of fencing, scare tactics and repellents. Keep monitoring for damage. If there are enough animals and they are hungry, they will eat just about anything.

Don’t forget about nature. Welcome hawks and fox into your landscape. Using less pesticides and tolerating some critters, their food source, will encourage them to visit your yard. These natural pest controllers help keep the garden-munching critters under control.

And most importantly, don’t give up.  A bit of persistence, variety and adaptability is the key to success. Investing some time now will not only deter existing critters from dining in your landscape, but will also reduce the risk of animals moving in next season.

Gardening expert, TV/radio host, author & columnist Melinda Myers has more than 30 years of horticulture experience and has written over 20 gardening books, including Can’t Miss Small Space Gardening. She hosts The Great Courses “How to Grow Anything” DVD series and the nationally syndicated Melinda’s Garden Moment segments. Myers is also a columnist and contributing editor for Birds & Blooms magazine. Myers’ web site,http://www.melindamyers.com/www.melindamyers.com, offers gardening videos, podcasts, and garden tips.

 

 

 

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Fresh Market—the Pumpkin

 

By Vicky Babcock

 

Nothing says Fall quite so well as the pumpkin! Its bold color and robust texture are characteristic of the season. It is a fall favorite in the U.S., selling over 1 billion pounds annually in its relatively short season. Over 90 percent of our nation’s processed pumpkin comes from the State of Illinois, with a majority (85 percent) being processed for sale with the Libby’s ® label.  Most Americans today have never made a pumpkin pie that has not come out of a can.

Pumpkin popularity grew enormously in the U.S with the advent of the Jack o’ Lantern, a tradition brought over by Irish immigrants, who used carved turnips in their home country as lanterns to chase away evil spirits.  According to legend, Jack tricked the Devil into agreeing to never claim his soul. When Jack died, the Devil gave him a lit coal to light his way in the afterlife. Jack placed the coal in a turnip and became known as “Jack o’ the Lantern.”

Pumpkins, as other squashes, are native to America and Native Americans grew and harvested them for centuries. It was one of a group of crops known as the “three sisters” and was grown in conjunction with corn and beans. The corn stalk provided a pole for the beans to grow, while the pumpkin covered the ground, providing cover to deter weeds and to keep the soil moist. The Iroquois legend of the three sisters speaks of a Sky woman who fell to Earth, becoming the first woman on Earth. Being with child, she gave birth to a daughter who in turn, gave birth to twins by the West Wind. The woman died in childbirth and the children buried her; from the ground where she lay, sprouted corn, beans and pumpkins, which served as the main food staples of the Iroquois.

While pumpkins are most popular here as a carving base these days, the fruit is loaded with nutritional value. Pumpkins are high in vitamin A and beta carotene; the seeds are high in protein and rich in a highly nutritious, flavorful oil. The flowers and the leaves are edible and considered a delicacy in some countries.

Some little known facts:  pumpkins are used as a feed for livestock; the raw fruit can be used as a supplement to chickens during the winter to aid in egg production; the biggest pumpkin on record weighed in at a whopping 2009 pounds; Columbus brought the first pumpkins back to Europe from the New World; the largest pumpkin pie ever made was over five feet in diameter and weighed over 350 pounds; canned pumpkin (not pie filling) has been recommended by veterinarians as a supplement for dogs and cats experiencing ailments such as constipation, diarrhea or hairballs.

Still not convinced that you should buy a pumpkin? Consider pumpkin chucking. A competitive sport in which teams build devices to throw a pumpkin as far as possible.

Crustless Pumpkin Pie

1 32oz can of pumpkin

1 12oz can of evaporated milk

4 eggs

3 teaspoons pumpkin pie mix

1 teaspoon salt

3/4 cups sugar

1 box yellow cake mix

1 stick butter

Pecans to scatter on top as desired.

 

Mix pumpkin, evaporated milk, eggs, pumpkin pie mix, salt and sugar in bowl.  Pour in 13”x9” cake pan. Cover with 1 box of Yellow Cake mix.  Scatter pecans on top.  Melt butter and drizzle over the top. Bake at 400 for about 40 minutes.

Fresh Market is brought to you by Solon Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

Note:  Solon Market will be closed October 5 for Red Flannel Festival. We will be open again the following week.

 

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Six Steps to a Beautiful Landscape Next Season

_AWE-Six-steps-Recycling_Leaves

by gardening expert Melinda Myers

 

Don’t let a busy schedule stop you from creating a beautiful landscape. Incorporate a few of these changes in your fall landscape care. You’ll create beautiful results with a limited investment of time and effort.

Cut the grass, recycle fall leaves, and improve the soil with a pass of the lawn mower. Shred leaves and leave them on the lawn as you mow this fall.  As long as you can see the grass through the leaf pieces, the lawn will be fine. As the leaves break down they add organic matter to the soil, improving drainage in clay soil and water holding ability in sandy soil. As an alternative, use excess leaves as soil mulch. Shred the leaves with your mower and spread a layer over the soil to conserve moisture and insulate the roots of perennials. Fall mulching gives you a jump on next spring’s landscape chores.

Improve your lawn’s health by fertilizing this fall with a low nitrogen slow release fertilizer, like Milorganite. You’ll reduce the risk of disease problems and with slower weed growth in fall, your lawn, not the weeds, will benefit from the nutrients. Fall fertilization also helps lawns recover from the stresses of summer by encouraging deep roots and denser growth that can better compete with weeds and tolerate disease and insects. Northern gardeners can follow the holiday schedule and fertilize Labor Day and Halloween. Southern gardeners should make their last fall fertilization at least 30 days before the lawn goes dormant or the average first killing frost to avoid winter kill.
Do a bit of planting. Cool season annuals brighten up the fall garden and, for those in warmer regions, the winter garden. Consider adding cold hardy pansies. They provide color in the fall garden, survive most winters, and are back blooming in the spring just as the snow melts.
Fall is also a good time to plant perennials, trees and shrubs. The soil is warm and the air cooler, so the plants are less stressed and establish more quickly. Select plants suited to the growing conditions and be sure to give them plenty of room to reach their mature size.
Plant daffodils, tulips, hyacinths and other bulbs in fall for extra color next spring. Set the bulbs at a depth of two to three times their height deep. Then cover them with soil and sprinkle on a low nitrogen slow release fertilizer. This type of fertilizer promotes rooting without stimulating fall growth subject to winter kill. Base your bulb planting time on the weather not the calendar. Start planting after the night-time temperatures hover between 40 and 50 degrees. Be patient, waiting until the soil cools reduces the risk of early sprouting that often occurs during a warm fall. Those gardening in the far south and along the gulf coast can purchase pre-cooled bulbs to compensate for the warm winters. Or the chilling can be done at home by storing the bulbs in a 35 to 45 degree location for at least 14 weeks before planting.
Leave healthy perennials standing for winter. This increases hardiness and adds beauty to the winter landscape with their seed heads, dried foliage and the birds they attract. Plus, it will delay cleanup until spring when gardeners are anxious to get outdoors and start gardening. However, be sure to remove any diseased or insect-infested plants to reduce the source of pest problems in next year’s garden.
Start composting or add shredded leaves and other plant debris to an existing compost pile. Combine fall leaves with other plant waste, a bit of soil or compost, and sprinkle with fertilizer to create compost. Recycling yard waste saves time bagging, hauling and disposing of green debris. You also reduce or eliminate the need to buy soil amendments to improve your existing garden soil.

Incorporate one or all six of these practices to increase the health and beauty of your landscape now and for years to come.

Gardening expert, TV/radio host, author & columnist Melinda Myers has more than 30 years of horticulture experience and has written over 20 gardening books, including Can’t Miss Small Space Gardening. She hosts the nationally syndicated Melinda’s Garden Moment segments and is a columnist and contributing editor for Birds & Blooms magazine. Myers’ web site, www.melindamyers.com, offers gardening videos and tips.

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Fresh Market – Garlic, the “Stinking Rose”

_AWE-Fresh-Market-GarlicBy Vicky Babcock

 

Thanks to Bram Stoker’s Dracula, everyone is aware of the power of garlic to ward off vampires, evil spirits and the like. It is rich in folklore, dating back—by some reports—over 7,000 years. Garlic has been found in the tombs of Ancient Egyptian Kings and was given to their slaves as part of their diet to ward off illness and increase strength and endurance. Greek soldiers and athletes used garlic for these same properties and Roman soldiers consumed garlic before battle for courage. The Egyptians swore on garlic, invoking the Ancient deities, much as we use the Bible in courtrooms today.

Garlic was placed on piles of stones at cross-roads by the ancient Greeks as a protection from demons as it caused them to become confused and lose their way. This also served as a meal for Hecate, the goddess of the wilderness. Europeans believed garlic had the power to ward off the evil eye and Central Europeans considered it a deterrent against devils, vampires, werewolves and the like. Dreaming of garlic in the house is considered lucky and to dream of eating garlic means you will discover hidden secrets.

Garlic originated in Central Asia. It derives its name from the Old English garleac—spear leek. The Greeks had another name for it—scorodon—the “stinking rose.” Indeed, its pungent odor—the bulb gained the sobriquet halitosis during the 1920’s—appears to be a critical part in its role as a natural insecticide. And pungent bulbs (garlic included) have been used for centuries to aid in the prevention and fighting of the common cold. The Cherokee used it as an expectorant for coughs and for croup. Modern science supports its role as a preventative, although experts caution that it has not been proven to fight pre-existing colds.

Garlic is a heart healthy food. Components of it aid in lowing blood pressure, as well as helping to prevent blood clots. Because of these factors alone, be sure to check with your doctor if you are on any medications before using garlic in quantity. Components of garlic also aid to reduce oxidative damage to blood vessel linings, a key factor in increasing risk for cardiovascular disease, including heart attack and atherosclerosis, commonly, hardening of the arteries. Garlic is very high in vitamin B6 and high in vitamin C. It is also a rich source of Manganese, which helps your body maintain strong bones, nerves and blood sugar levels. It also helps to promote optimal function of the thyroid and protects your cells from free-radical damage.

Garlic is an important ingredient in most spaghetti sauces, goulash and many tomato-based foods.  It is highly prized in Italian and Oriental cuisines and blends its unique flavor well with chicken, shrimp and lemon. To make the most of its nutritional value, chop garlic and let rest for a bit before using; toss into the recipe towards the end of the cooking process.

And about vampires?  It turns out garlic really does keep the bloodsuckers away—blood sucking mosquitoes, that is.

 

Easy Scampi

¾ cup butter

¼ cup chopped onion

3 to 4 garlic cloves, chopped

1 pound uncooked med. shrimp, deveined

¼ cup dry white wine

2 T. fresh lemon juice

Salt and ground pepper

 

Melt butter in medium skillet over low heat. Add onion and garlic; sauté until golden.  Add shrimp and stir just until pink. Remove shrimp and place in ovenproof dish. Cover lightly and keep warm. Add wine and lemon juice to skillet and simmer about 2 to 3 minutes. Season to taste with salt and pepper and pour over shrimp.  Serve with rice or noodles.

 

Fresh Market is brought to you by Solon Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

 

 

 

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Extend the harvest this season

AWE-Extend-the-harvest-seasonBy gardening expert Melinda Myers

 

Didn’t get enough gardening in this season? Don’t worry there is still time to grow garden-fresh vegetables and herbs this fall and winter.

Purchase transplants and seeds that will grow and flourish in the cooler fall and winter temperatures. Lettuce, spinach, Swiss chard, root vegetables, edible pansies and calendula as well as cole crops, like broccoli, are a few to consider.

Those gardening in colder regions need to select short season crops like lettuce, spinach and radishes that will mature before extremely cold winter temperatures set in. Extend the fall garden season into winter with the help of floating row covers, coldframes and portable greenhouses. Many of the elevated garden systems now have built in cold frames or row cover attachments to make extending the season much easier.

Try container and elevated gardens like the VegTrug™ (www.gardeners.com) to extend the growing season and increase your enjoyment. These contained gardens allow you to plant herbs, vegetables and flowers anywhere. Place a few right outside the front door or on the balcony for fun and convenience. Plus, contained gardens can easily be moved to a sheltered location or covered and protected from frost.

Or move your garden indoors. Select vegetables and herbs that can tolerate the less-than-ideal indoor growing conditions. Greens, onions and root crops, like radishes and short carrots, will grow in a sunny window. Expand your selection with the help of artificial lights.

Basil, oregano, thyme, sage, parsley, chives and of course mint are a few favorite herbs to grow on your kitchen or other sunny windowsill. Increase your harvest with the help of artificial lights or try an indoor tiered grow light stand to save on space.

Take cuttings from healthy herbs growing in the garden, purchase new transplants or start herb and vegetable plants from seeds.

Take four inch cuttings from healthy herbs. Remove the lowest set of leaves and place the cut end in a well-drained potting mix. Once rooted, plant the herbs in individual containers or mixed with other herbs in a windowsill planter.

Start the seeds in a flat, in individual pots or directly in a planter. Keep the rooting mix warm and moist until the seeds sprout. Move to a sunny location or under artificial lights as soon as the seedlings break through the soil. Wait until the seedlings develop two sets of leaves and then transplant them into their permanent planter if needed.

So get busy planting and soon you will be enjoying the tasty benefits of fall and winter gardening.

Gardening expert, TV/radio host, author & columnist Melinda Myers has more than 30 years of horticulture experience and has written over 20 gardening books, including Can’t Miss Small Space Gardening. She hosts The Great Courses “How to Grow Anything” DVD series and the nationally syndicated Melinda’s Garden Moment segments. Myers is also a columnist and contributing editor for Birds & Blooms magazine. Myers’ web site, www.melindamyers.com, offers gardening videos and tips. 

 

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Fresh Market: The Butternut

AWE-Fresh-market-butternutsquashMeet the Butternut, a winter squash similar in flavor and texture to the pumpkin, but without the thick skin. Butternuts are harvested late in the season, usually October. However, as with much of the produce this year, they appear to be ripening earlier. You have probably seen a few coming into Market already.

Diligent research has given me little history on this tasty squash. One source (the Stow Independent) credits Charles Leggett with its development in the mid-1940s. It most certainly has its roots in the Americas, although it is relatively new to the table, arriving (according to some sources) in the 19th century.

It is considered a pumpkin in Australia and New Zealand, where the two are used interchangeably.

With all due respect to its summer cousins, winter squashes are a powerhouse of nutrients, far eclipsing that of the zucchini or summer squash.

The butternut is an excellent source of Vitamins A and C, providing a whopping 457 percent and 51 percent RDA respectively, in one cup, cubed. Vitamin A has been identified as a deterrent against breast cancer as well as age related macular degeneration. It is heart healthy, protecting against heart disease. Low in fat, yet high in dietary fiber, the butternut is an excellent choice for your diet. It provides significant amounts of potassium and vitamin B6 as well, important to bone health and the function of the nervous and immune system respectively.

Butternut is a versatile squash, lending itself well to soups, casseroles and dessert dishes. It can be baked or microwaved whole for an easy fix. Remove the peel and seeds while still warm, then puree for a buttery flavored soup or a base for pumpkin pie.

 

Holiday “Pumpkin” Pie

1 ½ c. cooked and pureed butternut squash

½ c. sugar

½ tsp. salt

1 ¼ tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. ground nutmeg

½ tsp ground cloves

2 large eggs, slightly beaten

* 1 ¼ c. Holiday Nog

1 tsp. orange liquor or brandy

1 9-inch unbaked pastry shell

Whipped cream (optional)

Preheat oven to 400◦ F. In large bowl, combine squash, sugar, salt and spices.  Blend in eggs, nog and liquor. Pour into pastry shell. Bake 50 minutes or until knife inserted halfway between edge and center comes out clean. Cool. Refrigerate. Serve plain  or with whipped cream.

*Substitute Holiday Nog with milk if desired—add ¼ c. sugar

Fresh Market is brought to you by Solon Market located at 15185 Algoma Avenue. For more information call 616-696-1718.  Like us on facebook for updates.

 

 

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More sunflowers

AWE-Sunflower-OstromWe received two more sunflower entries this week. One was from Lori Ostrom, of Nelson Township. Grandma Hale and Harlee are standing next to the sunflowers in their garden, with the tallest reaching 11 feet 6 inches.

Marjorie Merritt, of the Village of Sand Lake, also sent us photos of the sunflowers in their garden. She said that this year, she didn’t even plant any sunflowers—they just came up on their own! Her tallest one also reached 11 feet 6 inches.

AWE-Sunflower-MerrittThanks to both Lori and Marjorie for sharing their sunflowers with us!

Do you have the tallest sunflower in the area? Send your photo to news@cedarspringspost.com, with “sunflower” in the subject line. Give us a little bit of info about the sunflower, your name and where you live, and we will print it as space allows.

 

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Fresh Market—the Potato

BLOOM-potatoesThe Muscogee (Creek) consider the potato as a gift from the Creator, given to provide sustenance and to define the new breed of mixed bloods born after the advent of the “others” (white men). The clan of the Muscogee is passed through the mother’s family but, because the “others” belonged to no Muscogee clan, the children born of these mixed marriages had no clan. After much prayer and hardship, the Creator was induced to provide the potato, a food that though underground, could see in every direction—the eyes, when planted, would provide them with food forever—and the White Potato Clan came into being.

Yet potatoes, which originated in the Andean mountain region of South America, are believed by experts to have been cultivated by the Indians for 4000 to 7000 years. This durable vegetable was able to be grown at high altitudes and became a staple of these peoples. They were brought to Europe by Spanish explorers in the early 16th century and used on Spanish ships to prevent scurvy. European governments promoted this nutritious inexpensive foodstuff but much of the public was suspicious of a product that was not mentioned in the Bible and considered it poisonous because it was a member of the Nightshade family. Indeed its poor reputation in Europe led to the belief by many that eating them would cause leprosy.

There is little doubt that this lowly crop had a big role in demographics and population of the United States as well as other countries. During the early 1800s Irish farmers depended almost exclusively on the potato as it was inexpensive to produce and the economy was poor. But this strategy failed when a potato blight (1845-1846) wiped out most of the crop—the Irish Potato Famine was responsible for nearly three quarters of a million deaths and hundreds of thousands fled their country in search of sustenance. Many (including my ancestors) landed in the United States.

The potato, in its natural state, has many healthy qualities. It is a good source of vitamin C, copper, potassium, manganese and dietary fiber. The potato is an important source of B6 vitamins, containing over 20% of our daily value in one cup of baked potato. Vitamin B6 is essential to the production of new cells as well as aiding in neurological activity, our body’s messaging system—specifically cell to cell. Some of these neurotransmitters are; serotonin–lack of serotonin is linked to depression, melatonin, which is needed for a good night’s sleep, epinephrine and norepinephrine—hormones that help us respond to stress, and GABA which is needed for normal brain function. It is best to leave the skin on, as much of its nutritional value is concentrated just under the skin.

Considered by many to be a comfort food, potatoes now enjoy the distinction of being one of the most widely used natural food products throughout the world and Americans love their potatoes! Unfortunately, we tend to negate the food value by adding unhealthy choices or cooking in oils.

Some healthy choices for serving potatoes include baked (without all the cheese, butter and sour cream—try vinegar), lightly fried with a touch of olive oil and steamed or boiled in clear soups. For heart health, keep the salt down to a minimum or use light salt, a more healthy alternative.

The potato is a member of the nightshade family and as such, all green parts of the plant are inedible, including the green parts of the tuber itself. Potatoes should be stored away from sunlight, to prevent the development of toxic compounds such as solanine and chaconine. This toxin affects the nervous system, causing weakness and confusion. These compounds protect the plant from predators and are mostly concentrated in the leaves, stems and fruits.

Potato skins, along with honey have been used as a remedy for burns in India. Burn centers there have experimented with the use of thin outer layers of the skin to protect the burns while healing.

Baked Potato Wedges 

4 baking potatoes, scrubbed and unpeeled

4 T. olive oil

½ to 1 tsp light salt

2 cloves garlic, minced

1 tsp. fresh  chopped rosemary

¼ tsp. pepper (optional)

Cut baking potatoes into wedges (about 6 per potato)  Place in a covered bowl or zippered bag.  Add remaining ingredients and toss to coat.  Bake on cookie sheet in pre-heated 400◦ oven for about 30 minutes, turning half-way through.   Lightly sprinkle with salt if desired.

 

Fresh Market is brought to you by Solon Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

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Fresh Market—Broccoli

BLOOM-broccoli‘’I do not like broccoli, and I haven’t liked it since I was a little kid and my mother made me eat it.  And I’m President of the United States, and I’m not going to eat any more broccoli!’’ George Bush Sr., defending his edict to ban broccoli from the White House and Air Force One.

Within a week, broccoli growers in California, outraged by the comment, shipped ten tons of the vegetable to Washington D.C. where it was donated to local homeless shelters  to feed the hungry.

Bush may have done broccoli a favor in the long run as the ensuing firestorm brought broccoli into the public eye as never before! This manmade member of the cabbage family has had a love-hate relationship with humankind since its conception as early as the first century BCE.  The Romans were enamored with the crop and served it with herbs and wine as well as in cream sauces. Drusius, the son of Roman Emperor Tiberius, loved broccoli so much that he gorged on it (excluding all other foods) for an entire month.  It was only after his father chided him for “living precariously,” that he was induced to give it up.  It was during the Roman Empire that broccoli became a staple of their warriors who believed that it enabled them to gain strength for battles.

Despite its early success, its introduction into England and France in the early 18th century did not fare well.  And although broccoli received its debut in the United States over 200 years ago, it did not obtain favor with the general public until the D’Arrigo brothers, Stephano and Andrea, immigrants from Italy, established The D’Arrigo Brothers Company and created “the brand name Andy Boy, named after Stephano’s two-year-old son, Andrew. They advertised by sponsoring a radio program and featured ads for broccoli on the station. By the 1930s the country was having a love affair with broccoli. People were convinced that broccoli was a newly developed plant”(Wikipedia).

Broccoli is another powerhouse vegetable, rich in vitamin A and beta carotene, a powerful antioxidant which has been found to help protect against cancer and aging.  Because beta-carotene is a fat-soluble vitamin, pairing foods rich in it with fats such as nuts or olive oil can help the body absorb it more readily. A cup of cooked broccoli provides as much calcium as 4 oz. of milk and as much Vitamin C as an orange while weighing in at only 44 calories. Eaten raw, one cup chopped comes in at only 24 calories! Looking to boost your potassium? Need iron? Adding fiber to your diet? All are reasons to put broccoli on the table.

 

Ham and Broccoli Roll-ups

1 Bunch fresh broccoli or 1 pkg. (10 oz.) frozen broccoli spears, cooked and drained

5 thin slices cooked Ham

½ cup Mayonnaise

3 T. Flour

½ tsp. Salt

1/8 tsp. Pepper

1 ½ cups Milk

1/3 cup grated Parmesan or Cheddar Cheese

Fine dry Bread Crumbs

Wrap ham around broccoli spears.  Place rolls in shallow casserole.  In small saucepan, stir together mayonnaise, flour, salt and pepper.  Gradually stir in milk.  Cook over low heat, stirring constantly until thickened.  Add cheese, stirring until blended.  Pour sauce over rolls.  Sprinkle with bread crumbs.  Broil 4 or 5 inches from source of heat 2 minutes or until bubbly.  Serves  5.

Fresh Market is brought to you by Solon Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

 

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