Green Thumbs Up

According to the U.S. Dept of Agriculture ERS report released May 2014, sales of 'locally produced food' reached $6.1 billion, thats up from $4.8 billion in 2008. And, locally grown foods generate billions in sales in fruit and veggies alone. With the increased passion to grow local, backyard veggie gardens will have enthusiasts in search for garden supplies. Remember the 3 P's: fresh produce,seedling plants & garden products while shopping in spring!Remember gardening only takes a sunny windowsill.

click to enlarge image for my 2012 Food & Lifestyle Trends

Power Pantry

Winter is a good time to take inventory of how many of these power foods you have on hand, restock and remind you to incorporate them into your daily diet. I also take this as a good opportunity to go through non perishables + canned goods to give to my local food pantry.

Almonds: good fiber, protein good for your heart. Go ahead and go nuts!

Apples: Vitamin C and soluble fiber and helps keep the doctor away.

Beets: rich source of folate as well as natural red pigments that may be cancer fighters; save fresh stems for salads for a double bonus.

Blueberries: big plant compounds to prevent chronic diseases. Toss in cereal and yogurt to get your day started right.

Broccoli: missed your O.J. today? Have a glass of broccoli; it’s powerhouse of calcium, potassium, folate, fiber, Vitamins A & C. 

Red Beans: excellent source of iron, magnesium, phosphorus, potassium, thiamin, and copper, low fat low cal source of protein and fiber. A complete meal with steamed brown rice.

Spinach: Vitamin A and C folate. Good source of riboflavin, vitamin B-6, calcium iron and magnesium. Boost your immune system and keep hair and skin healthy. Seemed to work for Popeye.

Salmon: Omega-3 fatty acids, aids in keeping blood from clotting, good source of protein. Need more reason, just try this tasty recipe for Cedar Planked Salmon.

Sweet Potatoes: high in antioxidant beta-carotene which can slow the aging process. Good fiber, fat free, and under 60 calories per tuber.

Swiss chard: a leafy green vegetable packed with carotenoids that protect aging eyes. Sorry, the DMV still requires an eye test for drivers license even if you eat your Swiss chard.

Pumpkin seeds: the most nutritious part of the pumpkin. Full of magnesium; high levels of the mineral are associated with lower risk for early death. Helpful in the dugout during a Game Day too.

Sardines: high in omega-3’s, loaded with calcium. They also contain iron, magnesium, phosphorus, potassium, zinc, copper and manganese as well as a full complement of B vitamins. Enough said.

Turmeric: more than just a yellow color to paella, it contains anti-inflammatory and anti-cancer properties.

Wheat Germ: great boost to your immune system and cardio health. Go ahead treat yourself to an ice cream topped with wheat germ, you are doing yourself good. 

Vegetable Juice: when choosing, select a low sodium version because it’s filled with lycopene, an antioxidant that reduces risk of heart attack and prostate cancer. 

The Fruit Whisperer

This is a serious topic at my house—knowing when to cut into a perfectly ripened piece of fruit. There is a fine line between unripened and overripe. Here are a few ideas that may help widen that window of use for your pears. Are you ever stuck, trying to make a different salad? Try slicing a ripe pear with feta or blue cheese. Has that pear on the counter over-ripened? Don't fret, chop it up and add it to a spicey soup or make a decandent dessert like my Roasted Pears with Raspberry Sauce which is ideal during the holiday season!

Roasted Pears and Raspberry Sauce
by George Hirsch | 4 Four Servings

4 ripe Bosc or Anjou pears
2 tablespoons melted butter or margarine
2 tablespoons cinnamon sugar
1 cup fresh or frozen raspberries
1 cup seedless raspberry preserves
2 Tablespoons orange juice
4 sprigs of fresh mint

Pre heat oven to 350 degrees.

Cut pears lengthwise into half, remove the cores.  Grease a non stick pan with butter.  Place quartered pears in pan and top with cinnamon sugar.  Cover pears and bake for 8-12 minutes or until slightly soft.  The time will vary according to level of ripeness.  Remove from oven and cool.

In a sauce pan simmer three fourths of the raspberries, the preserves, and orange juice for 4-5 minutes.  Press the sauce through a strainer, discarding the seeds.  

Pour the sauce evenly onto four dessert dishes, topping each with two pear halves.  Add the remaining raspberries on top of pears.  Top with fresh mint leaves.

Thanksgiving Countdown: Memorable Veggie Sides

Question- is the turkey the hero or are the side dishes? I say- it depends on the what the sides are. First, I promise not to serve up grey string beans and soggy canned corn then expect you to ask for seconds.

There's the trick to my veggie side dish mix that makes them stand out on their own. And, I have taken the stress away. Stop trying to get everything to the table hot. Opt out! That’s right! Don’t serve a complete menu of all hot sides. It can be a little stressful, even for the most experienced chef especially when having your mother-in-law looking over your shoulder thinking out loud- that's not how I do it.

Also, don’t feel compelled to make too many items. Do a few well is better than too many average. Prepare some traditional favorite family sides, then try out a new dish to start your own tradition. 

Grilled Vegetable Salad with Bacon

Garlic Artichokes

Roasted Root Vegetables

Grilled Asparagus

Fennel & Green Bean Salad

Brussels Sprouts and Pancetta

© Hdconnelly | Dreamstime.com

What's Coming Up Monday: Thanksgiving Turkey Countdown Continues with More Sides: Potatoes, Stuffings & Dressings