tag:blogger.com,1999:blog-346938882024-03-08T12:22:20.597-05:00Vegan GrandmaMary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.comBlogger158125tag:blogger.com,1999:blog-34693888.post-13945924088486166862007-04-16T14:45:00.000-04:002007-04-16T15:45:12.194-04:00<div align="center"><strong><span style="font-size:130%;">Broccoli With Sun-Dried Tomatoes and Olives And Some Interesting<br />Things <span class="blsp-spelling-error" id="SPELLING_ERROR_0">About Broccoli</span></span></strong> </div><div align="center"> </div><div align="left"><br /><br /><br />I haven't been faithful in posting lately because, although I have been retired for about 5 years, I'm very busy working at a temporary job until June so I can earn money to go to Switzerland this summer. I have always wanted to go to Switzerland, and now my son and my daughter are living there until December. I'm really excited about visiting them, seeing the Alps, and taking a train to Paris, as well. </div><div align="left"> </div><div align="left">Broccoli is one of my favorite <span class="blsp-spelling-error" id="SPELLING_ERROR_1">vegetables</span>, and on of the healthiest.<br /><br /><br /><br />The following recipe was adapted from Brilliant Food Tips and Cooking Tips, by David Joachim, published by <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Rodale</span>, page 66. </div><div align="left"> </div><div align="center"><br /><br /><span style="font-size:130%;"><strong>Broccoli With Sun-Dried Tomatoes and Olives</strong> </span></div><div align="center"><span style="font-size:130%;"></span> </div><div align="left"><br /><br />1 large head of broccoli<br /><br />1/4 cup vinaigrette dressing<br /><br />2 tablespoons chopped, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">re-hydrated</span> sun-dried tomatoes<br /><br />2 tablespoons pitted, chopped <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Kalamata</span> olives<br /><br />Cut the florets from a large head of broccoli, and steam the florets (See below for instructions on steaming. Remember to not overcook). Toss with the sun-dried tomatoes and olives. </div><div align="left"> </div><div align="center"><br /><br /><span style="font-size:130%;"><strong>Some Interesting Things About Broccoli</strong> </span></div><div align="center"><span style="font-size:130%;"></span> </div><div align="left"><br /><br />When former United States President George H. W. Bush said that he did not like broccoli, a powerful broccoli agriculture lobby sent several tons of it to the White House. This broccoli was donated to the Capital Area Food Bank. Most people who say they do not like broccoli have eaten only over cooked broccoli. Properly cooked, broccoli ( see “Using Broccoli”, below) is delicious as well as being one of the healthiest foods you can eat. For optimal health, vegan M.D., Michael <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Greger</span> ( <a href="http://www.veganmd.org/">www.veganmd.org</a> ), recommends eating broccoli every day.<br /><br /><br />Broccoli contains a rich supply of vitamins and minerals. It is high in vitamin C, beta carotene, and soluble fiber. By weight, fresh, boiled and drained broccoli has 16 percent more vitamin C than an orange, and about as much calcium as milk. Broccoli is high in <span class="blsp-spelling-error" id="SPELLING_ERROR_6">bioflavonoids</span> and other antioxidants, and is one of the richest vegetables in iron and magnesium.<br /><br /><br />Broccoli is one of the major anti-cancer foods. It contains nitrogen compounds called <span class="blsp-spelling-error" id="SPELLING_ERROR_7">indoles</span> which studies indicate protect against certain forms of cancer. Over the past 20 years, numerous studies have indicated that people who eat lots of broccoli have fewer cancers of the colon, breast, cervix, lungs, prostate, esophagus, larynx, and bladder.<br /><br />Broccoli is a <span class="blsp-spelling-error" id="SPELLING_ERROR_8">cole</span> crop, a member of the Cabbage family, and is related to cabbage, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Brussels</span> sprouts, and cauliflower.<br /><br />Common varieties or broccoli are <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Calabrese</span> (sprouting broccoli) and purple sprouting broccoli.<br /><br />Broccoli is believed to be the first of the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Cole</span> crops to evolve from the wild species of kale or cabbage and was cultivated by the Romans. It has grown wild in the Mediterranean areas for hundreds of years. This vegetable was introduced in England in the early 16 <span class="blsp-spelling-error" id="SPELLING_ERROR_12">th</span> century known as “ Italian asparagus” or “sprout cauliflower”. Domestic broccoli is thought to date from the seventeenth or eighteenth century.<br /><br /><br />In the American colonies, Thomas Jefferson had wide circle of European correspondents, from whom he got packets of seeds for rare vegetables such as tomatoes. He noted the planting of broccoli at Monticello along with radishes, lettuce, and cauliflower on May 27, 1767.<br /><br />Commercial cultivation of broccoli in the United States can be traced to the <span class="blsp-spelling-error" id="SPELLING_ERROR_13">D'Arrigo</span> brothers, <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Stephano</span> and Andrea, immigrants from <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Messina</span>, Italy, whose company planted broccoli in San Jose, California in 1922. A few crates were initially shipped to Boston, where there was a thriving Italian immigrant culture in the North End. </div><div align="center"><br /><br /><br /><strong><span style="font-size:130%;">Varieties of Broccoli </span></strong></div><div align="left"><strong><span style="font-size:130%;"></span></strong> </div><div align="left"><br /><br /><strong>Sprouting Broccoli</strong>- traditional broccoli, this is the most popular and most commonly found broccoli. It consists of dark green clusters of buds, known as florets, which grow on branching arms that connect to a thick leafy stalk. It is also referred to as <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Calabrese</span>, after the Italian province of <span class="blsp-spelling-error" id="SPELLING_ERROR_17">calabria</span>, where it was first grown.<br /><br /><strong>Purple Broccoli</strong>-Purple broccoli is very similar to sprouting broccoli except its florets have a purplish color to them and the heads of purple broccoli are typically smaller. Its taste is the same as sprouting broccoli.<br /><br /><br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_18">Broccolini</span></strong> (also known as baby broccoli)-A cross between broccoli and Chinese kale. It has an appearance similar to asparagus, with smaller broccoli buds on top. Eaten raw, it is a tender, less fibrous stalk,and is crunchy and flavorful. This vegetable can be used in the same way as traditional broccoli, served in salads or as an appetizer with a dip. It is good in stir fried vegetable dishes, or <span class="blsp-spelling-error" id="SPELLING_ERROR_19">sautéed</span> in olive oil. </div><div align="left"><br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_20">Broccoflower</span></strong>-This is a cross between broccoli and cauliflower. Its appearance is the same as a cauliflower except it is light green in color. It has a slightly sweeter taste than regular cauliflower when eaten raw and when cooked, its taste is similar to broccoli. It can be served or cooked in the same way you would regular cauliflower.<br /><br /><strong>Chinese Broccoli</strong>- This has green clusters of flowering buds (florets), which grow on a thick leafy stalk. It is a variety of broccoli that is similar to regular broccoli, but milder in taste and grown on a longer stalk. The stalks and leaves are often cooked separately, cooking the stalks first, until tender and the leaves until wilted. It is good in salads, steam cooked as a side dish, as an ingredient in a vegetable stir-fry, or added to other cooked dishes. Chinese Broccoli is also known as <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Gai</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_22">Lan</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_23">Gailan</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_24">Gai</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_25">Laan</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_26">Gaii</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_27">Lan</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_28">Gai</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_29">Larn</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_30">Gai</span> Lon, <span class="blsp-spelling-error" id="SPELLING_ERROR_31">Gai</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_32">Lum</span>, Kai <span class="blsp-spelling-error" id="SPELLING_ERROR_33">Lan</span>, Kai <span class="blsp-spelling-error" id="SPELLING_ERROR_34">Laarn</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_35">Kairan</span>, Chinese kale, or white flowering broccoli.<br /><br /><br /><strong><span class="blsp-spelling-error" id="SPELLING_ERROR_36">Romanesco</span> Broccoli</strong> -A cross between broccoli and cauliflower, this bright green vegetable grows in a head consisting of many small, spiral florets. Each floret forms a peak. It has a unique and delicate flavor. It is available in the fall, September to November.<br /><br /><strong>Broccoli Sprouts</strong>-These are broccoli seeds that have germinated. Broccoli sprouts are good in salads and sandwiches. Broccoli sprouts can also be <span class="blsp-spelling-error" id="SPELLING_ERROR_37">sautéed</span> or stir-fried, but are very delicate and can only be heated for 20 to 30 seconds before wilting. Sprouts should be kept refrigerated for only a few days before they become wilted or too moist and slimy for use. </div><div align="left"> </div><div align="center"><br /><br /><strong><span style="font-size:130%;">Buying Broccoli</span></strong> </div><div align="left"> </div><div align="left"><br /><br />Broccoli is available year round, but its flavor is best from late fall to early spring. Warm weather Broccoli is less tender, and lacks the flavor of Broccoli grown in cooler months.<br /><br /><br />Broccoli is usually sold in bunches weighing 1 ½ to 2 pounds. The crowns are also sold loose. 1 ½ pounds of broccoli will make 4 generous side dishes.<br /><br /><br />When selecting, look for thick heads of compact, tiny bud clusters (florets) that are evenly dark green (or with purplish tint) in color. Look for firm stalks and firm, tightly bunched heads. Yellow buds or open buds on the heads mean that the Broccoli is past its prime.<br />The broccoli should have a fresh aroma. A strong odor indicates that the broccoli is past its prime. Also, avoid heads that show signs of wilting of the florets or stalk or with soft slippery or slimy spots or brown spots on the florets or stems. Avoid broccoli with thick, woody stems.<br /><br />If leaves are attached, they should have a good color, and not appear wilted.<br /><br />Broccoli with darker tops and a purplish hue has the most beta carotene.<br /><br />You can buy packaged broccoli slaw which can be used raw in salads, or in stir fries. </div><div align="left"> </div><div align="center"><br /><br /><strong><span style="font-size:130%;"><span class="blsp-spelling-error" id="SPELLING_ERROR_38">Storing</span> Broccoli</span></strong> </div><div align="left"> </div><div align="left"><br /><br />Broccoli should be left unwashed when storing. Any water on the broccoli will encourage the growth of mold. Store in the refrigerator in a plastic bag, leaving the bag open or use a perforated plastic bag. This will avoid excess moisture, which causes mold to grow. Store up to 5 days.<br /><br /><br /><br />Broccoli is very sensitive to ethylene, which is a gas given off by some fruits and vegetables. The gas speeds up the ripening process so broccoli should not be stored with ethylene producing fruits and vegetables, such as, apples, apricots, bananas, cantaloupe, kiwifruit, mango, peaches, pears, tomato, and white <span class="blsp-spelling-error" id="SPELLING_ERROR_39">sapote</span>.<br /><br /><strong>Storing cooked broccoli</strong>-Once cooked, broccoli can be stored in the refrigerator for two to three days in a tightly covered container.<br /><br /><strong>To freeze broccoli</strong> remove the leaves and peel the stalks. Cut into small length strips and blanch for 5 minutes. To blanch, drop it into a large pot of boiling salted water, and cook until the stems can be pierced with the tip of a sharp knife, but before the green color starts to fade. Remove the broccoli from the pot, and spread the broccoli out on a plate or tray in a single layer to cool (do not plunge into ice water as you would do when blanching other vegetables). Frozen broccoli will keep for 10 to 12 months at 0 degrees F. Frozen broccoli has half the calcium as fresh, and slightly smaller amounts of iron, <span class="blsp-spelling-error" id="SPELLING_ERROR_40">thiamin</span>, riboflavin, niacin, and vitamin C. </div><div align="center"><br /><br /><br /><br /><span style="font-size:130%;"><strong>Using Broccoli</strong></span></div><div align="left"><strong></strong> </div><div align="left"> </div><div align="left"><br />Broccoli can be eaten raw in salads or with dips, or it can be steamed and eaten as is, or served with various sauces.<br /><br /><br /><br />The leafs, stalk and florets can be eaten raw or cooked. Cook leaves as you would chard or kale. Raw broccoli can be served with a dip or cut up and added to salads. When cooked, it can be eaten as a side dish, alone or topped with a sauce. It is also often added to other dishes, such as stir fries, pasta, quiches, or soups.<br /><br /><br />The broccoli florets have more beta carotene than the stalks.<br /><br />Before using, broccoli should be washed in a good organic cleaner. Better yet, buy organic broccoli. More than 50 pesticides can be used on broccoli, and 70 percent of these pesticides cannot be detected after harvesting.<br /><br /><strong>To get the grit out of the heads</strong>, dunk the heads in cold water and swish around for a few minutes. Rinse well.<br /><br /><strong>Before starting to prepare the broccoli</strong>, rinse the head thoroughly in cold water and remove any wilted or damaged leaves. After the broccoli has been cut up as shown below, soak it in salt water or vinegar water to help force any insects out that are lodged within the florets.<br /><br /><strong>If you are using only the florets</strong>, cut high on the stem so the head separates into individual florets. </div><div align="left"><br /><strong>If the stalk is going to be used</strong>, cut off the tough bottom end. Then trim the stalk off, leaving about 3 inches below the florets.<br /><br />Peel the tough outer layer from the stalk using a vegetable peeler or a paring knife. Cut the stalk into quarters lengthwise. Holding the quartered strips together, cut the stalk crosswise to the desired size.<br /><br />Finish trimming the broccoli by cutting each floret off the head, leaving a little stalk on each cluster. If the individual florets are fairly large, they can be sliced in half lengthwise to make smaller pieces. </div><div align="left"> </div><div align="center"><br /><br /><strong><span style="font-size:130%;">Cooking Broccoli </span></strong></div><div align="left"> </div><div align="left"> </div><div align="left"> </div><div align="left"><br />Broccoli can be cooked using several methods. Some common methods are steaming, boiling, sauteing, and stir frying. Broccoli should be cooked until they are tender-crisp. The stalks take longer to cook so, when cooking broccoli pieces, the stalk pieces should be started a few minutes before the florets.<br /><br /><strong>To prevent cooked broccoli from developing a sulfurous taste and odor</strong>, do not overcook. If steaming, only partially cover the broccoli, and if boiling, don’t cover at all. This lets the broccoli’s natural sulfur compounds escape. Place a piece of bread on top of broccoli when cooking to absorb some of the odor, or put a few chunks of bread into the water. Never cook broccoli in an aluminum pan, because this will make the odor worse.<br /><br />To prevent cooked broccoli from cooking even more, drain immediately and rinse with cold water. </div><div align="center"><br /><br /><br /><span style="font-size:130%;"><strong>Steaming</strong></span> <strong><span style="font-size:130%;">Broccoli</span></strong></div><div align="left"><br /><br /><br />Add enough water to the pot so that it is below the bottom of the steamer basket when it is placed in the pot. Bring the water to a full boil using a high heat. Place stalk pieces in the steamer basket and place the basket in the pot over the boiling water, making sure no water is coming up through the holes in the steamer. Cover and cook for 4 to 5 minutes.<br /><br />Add floret pieces, cover, and steam for an additional 5 minutes or until pieces are tender-crisp..<br />Remove steamer basket from pot and prepare broccoli for serving. </div><div align="center"><br /><br /><br /><span style="font-size:130%;"><strong>Boiling</strong> <strong>Broccoli</strong></span></div><div align="left"> </div><div align="left"><br /><br />Broccoli should be boiled for only 30 seconds if you want to keeps the keep the green color. Always add vegetables to the boiling, salted water , never start in cold water, or color and nutrients will be lost. Do not cover the pan when boiling broccoli, so that the natural sulfur compounds can escape. You can place a piece of bread on top of broccoli when cooking to absorb some of the odor<br /><br /><strong>If cooking both the florets and stalks</strong>, the larger pieces will require additional cooking time. To speed up this cooking time, slit the stalks lengthwise up to the florets.<br /><br /><br /><br /><strong>Do not overcook broccoli</strong>. Overcooking will cause it to break apart, lose its color, diminish its taste, and will cause the lose of many nutrients.<br /><br /><br /><strong>To make the flavor of broccoli more exciting</strong>, add lemon juice, flavored vinegar, or seasonings, such as basil, dill, caraway seed, oregano, tarragon, and thyme. Do not add acids ,such as lemon juice or vinegar, to the cooking water until after the broccoli is cooked, because acids will turn the broccoli grayish-green.<br /><br /><strong>For a delicious side dish</strong>, cover cooked broccoli with a vegan cheese sauce and brown under the broiler.<br /><br /><br />Peeling the fibrous outer layer of the broccoli's stalk makes it easier to digest.<br /><br /><br />One pound of broccoli equals 2 cups cut up. One 10 oz. frozen package equals 1 1/2 cups chopped.<br /><br /><br /><br /><strong>To use the stems after you have cut off the florets</strong>, peel the stems and cut them into coins or batons to use in stir-fries or as a raw vegetable for dipping. Broccoli stems have a delicious, delicate flavor.<br /><br /><strong>To revive limp, raw broccoli</strong>, trim ½ inch from the base of the stalk and set the head in a glass of cold water in the refrigerator over night.<br /><br /><strong>To cook limp broccoli</strong>, steam-boil in a shallow pan of water adding a pinch of salt and a pinch of sugar per cup of cooking water.<br /><br /><strong>When sauteing or stir-frying</strong>, it is a good idea to blanch (see below) the broccoli first so it is partially cooked ahead of time. This will allow the broccoli to be cooked the proper amount when sauteed or stir-fried with other ingredients that are faster cooking, and it will improve the color and flavor of the broccoli.<br /><br /><br /><br /><br /><strong>To brighten the color of broccoli</strong>, blanch or quick cook over high heat. </div><div align="left"> </div><div align="left"><strong>To blanch</strong>, drop a small amount of broccoli into a large pot of boiling salted water (adding a large amount of <span class="blsp-spelling-error" id="SPELLING_ERROR_42">broccoli will</span> cool the water too much) , and cook until the stems can be pierced with the tip of a sharp knife, but before the green color starts to fade. Remove the broccoli from the pot, and spread the broccoli out on a plate or tray in a single layer to cool (do not plunge into ice water as you would do when blanching other vegetables).<br /><br /><strong>If adding broccoli to a cold salad</strong>, first blanch in boiling water for 2 minutes and then immediately rinse with cold water. Blanching for a short period of time will bring out the flavor of the broccoli and brightens its color.<br /><br /><br /><strong>If you overcook broccoli</strong>, chop it fine, toss it with rice and seasonings, or <span class="blsp-spelling-error" id="SPELLING_ERROR_43">sprinkle</span> over baked potatoes and sprinkle with vegan cheese.<br /><br /><br /><br /><br /><br /><strong>Broccoli with vinaigrette</strong>- cut florets from a large head of broccoli. Blanch or steam broccoli florets, and toss with ½ cup vinaigrette. If serving cold, cool the blanched florets before tossing with vinaigrette.<br /></div><div align="left"> </div><div align="left"> </div><div align="left"><strong>Sources</strong></div><div align="left"> </div><div align="left"> </div><div align="left"><br /><br /><em><strong>Brilliant Food Tips and Cooking Tips</strong></em>, by David Joachim, published by <span class="blsp-spelling-error" id="SPELLING_ERROR_44">Rodale</span> </div><div align="left"> </div><div align="left"><br /><em><strong>Vegetarian Cooking for Everyone</strong></em>, by Deborah Madison, published by Broadway Books, New York</div><div align="left"> </div><div align="left"><br /><em><strong>The Wellness Encyclopedia of Food and Nutrition. How to Buy, Store, and Prepare Every Variety of Fresh Food</strong></em>, by Sheldon <span class="blsp-spelling-error" id="SPELLING_ERROR_45">Margen</span>, M.D., and the Editors of the University of California at Berkeley WELLNESS LETTER, published by Rebus, New York, 1992</div><div align="left"> </div><div align="left"><br /><em><strong>Grandmother's Food Secrets</strong></em>, by Dr. Myles H. <span class="blsp-spelling-error" id="SPELLING_ERROR_46">Bader</span>, published by <span class="blsp-spelling-error" id="SPELLING_ERROR_47">Mylette</span> Enterprises, <span class="blsp-spelling-error" id="SPELLING_ERROR_48">LLC</span>, <span class="blsp-spelling-error" id="SPELLING_ERROR_49">Las</span> Vegas NV 89102 </div><div align="left"><br /><em><strong>World Vegetarian</strong></em>, by <span class="blsp-spelling-error" id="SPELLING_ERROR_50">Madhur</span> Jeffrey, published by <span class="blsp-spelling-error" id="SPELLING_ERROR_51">Clarkson</span> Potter Publishers, New York</div><div align="left"><br /><strong><em>Foods that Harm, Foods That Heal, an A to Z Guide to Safe and Healthy Eating</em></strong>, Published by the Readers Digest Association, Inc., 1997</div><div align="left"><br /><em><strong>The All New Good Housekeeping Cook Book</strong></em>, Edited by Susan <span class="blsp-spelling-error" id="SPELLING_ERROR_52">Westmoreland</span>, Food Director, Good housekeeping, published by Hearst Books, New York, 2001</div><div align="left"><br /><em><strong>The Essential Vegetarian Cook Book</strong></em>, by Diana Shaw, published by <span class="blsp-spelling-error" id="SPELLING_ERROR_53">Clarkson</span> Potter Publishers </div><div align="left"> </div><div align="left"><a href="http://www.organicfood.com/">www.organicfood.com</a></div><div align="left"> </div><div align="left"><a href="http://www.fantasticfoods.com/">www.fantasticfoods.com</a></div><div align="left"> </div><div align="left"><a href="http://www.hormel.com">www.hormel.com</a></div><div align="left"> </div><div align="left"><a href="http://www.wikipedia.com/">www.wikipedia.com</a></div><div align="left"><br /><br /><br /> </div>Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com7tag:blogger.com,1999:blog-34693888.post-28560575779818027162007-03-15T10:28:00.000-04:002007-03-15T11:34:28.411-04:00<strong>Some Interesting Things About Apples</strong><br /><br />I love apples! They make delicious low-calorie snacks (about 80 calories in a medium apple), are a good source of fiber, and are versatile.<br /><br /> <strong>Some History and Legends</strong><br /><br />The apple, which is a member of the rose family, is thought to have originated in an area between the Caspian and the Black Sea. The apple is one of the oldest fruits eaten by humans. Archeologists have found evidence that humans have been eating apples since at least 6500 B.C. Apples were the favorite fruit of ancient Greeks and Romans. <br /><br />The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony. <br /><br />Irish folklore claims that if an apple is peeled into one continuous ribbon and thrown behind a woman's shoulder, it will land in the shape of the future husband's initials.<br /><br />In Ancient Greece, a man throwing an apple to a woman was a proposal of marriage. Catching it meant she accepted . <br /><br />In the United States, Denmark and Sweden, a polished apple is a traditional gift for a teacher. This stemmed from the fact that teachers during the 16th to 18th centuries were poorly paid, so parents would compensate the teacher by providing food. As apples were a very common crop, teachers would often be given baskets of apples by students. <br /><br /> <strong> Some Apple Facts</strong><br /><br /><br />Apples float because 25 percent of an apple's volume is air. This makes possible, apple-bobbing, which is popular at Halloween parties. <br /><br />Apples give off more ethylene gas that most other fruits (except green tomatoes), and will cause many other fruits and vegetables to ripen faster.<br /><br />Research indicates that the fragrance of apple-spice (such as mulled cider or baked apple) has a calming effect on people.<br /><br /><br />Apple seeds contain cyanide, but the poison is incased in the hard seed which is not broken down in the body. It is excreted intact. If a seed or two do split, the amount of poison is so small that it is not harmful. A large amount would need to be chewed to have any toxic effect<br /><br /><br /><br />Apples should be washed well before eating because they may have pesticide residues. Peel the apples if they have been waxed (although the peel has most of the fiber and antioxidants). Buy organic apples when you can.<br /><br />Apples are a good tooth-cleaner and good for stimulating the gums.<br />Apples are fat, sodium, and cholesterol free. <br /><br /> <strong> Nutrition</strong><br /><br />A medium apples is about 80 calories. <br /><br />Apples are not the best source of vitamins, but they are a great source of fiber, both soluble and insoluble. One apple has five grams of fiber. <br /><br /><br />Apples do provide a little vitamin C (8 mg-13 % of the RDA), and a little beta carotene and boron.<br /><br />Two-thirds of the fiber and lots of antioxidants are found in the peel.<br /><br />It is a good idea to eat apples with their skin. Almost half of the vitamin C content is just underneath the skin. Eating the skin also increases insoluble fiber content. Most of an apple's fragrance cells are also concentrated in the skin and as they ripen, the skin cells develop more aroma and flavor. <br /><br />Except for fiber and a small amount of iron, most of the nutrients are lost when apples are dried. Sulfur dioxide is often added to dried apples which can cause an allergic reaction in some people.<br /><br /><br /><br />One medium 2-1/2 inch apple, fresh, raw, with skin contains:<br /><br />81 calories , 21 grams carbohydrate , 4 grams dietary fibe, 10 mg calcium, 10 mg phosphorus, .25 mg iron, no sodium, 159 mg potassium, 8mg vitamin C, 13 IU vitamin A, 4 mcg folate.<br /><br />The nutritional value of apples will vary slightly depending on the variety and size.<br />Source: USDA Nutrient Data Laboratory<br /><br />Research suggests that apples may reduce the risk of colon cancer, prostate cancer and lung cancer. <br /><br />Some research suggests that A group of chemicals in apples could protect the brain from the type of damage that triggers such neurodegenerative diseases as Alzheimer's and Parkinsonism. <br /><br />Pesticide contamination can be a problem, but is mostly found on the outside of fruits and vegetables. Washing or peeling may reduce pesticide intake but peeling will also reduce the beneficial nutrients.<br /><br />Apple consumption can help remove trapped food and clean between the teeth, but the malic acid contained within the fruit is also capable of eroding tooth enamel over time, and through excess consumption<br /><br /><br /> <strong>Apple varieties</strong><br /><br />7500 varieties of apples are grown throughout the world. Apple varieties differ in size, texture, and taste. The color of the outside of an apple may be green, yellow, or various shades of red. Some apples are spotted. Apple colors also vary on the inside. The flesh may be yellow, white, or cream-colored. Apple flavors differ from sweet, to tart, to bitter. Textures also vary from soft and mushy, to firm and crunchy. <br /><br />Different varieties are best for different purposes. Some apples, like the Empire, are sweet and are good eaten raw. Other apple varieties are better for cooking. The Rome Beauty, for example, is often used for baking and not eaten fresh because it has a firm, acidic flesh, and tough, smooth skin. <br /><br />Many species of apple grown today are the result of breeding different species together. The Fugi, for example, Japan’s most popular apple, was produced by breeding the American Delicious with the Ralls Janet of Virginia. <br /><br />The apple variety, Delicious, is the most widely grown in the United States. <br /><br /><br />The five most popular apples in the United States are Red Delicious, Golden Delicious, Gala, Fuji and Granny Smith. <br /><br />Here are some characteristics of some popular varieties of apples.<br /><br /><strong>Arkansas Black</strong> has a deep red, almost black skin. It is rock hard, sweet and tart .Arkansas Black is a long storage apple.<br /><br /><strong>Baldwin</strong> apples are crisp and juicy. They are good for baking and eating raw.<br /><br /><strong>Braeburn</strong> apples are crisp and aromatic. They have a moderately tart flavor. Braeburn color varies from greenish-gold with red sections to nearly solid red. They keep their shape well when they are baked. Braeburn’s blend of sweetness and tartness is just right for snacks and salads. They are also good in applesauce and for freezing.<br /><br /><strong>Cortland</strong> apples have a deep purplish-red skin and are fragrant and tangy. The flesh is white. They have a thin skin. Cortland apples are great for salads because they resist browning due to their high vitamin C content. They are also good for eating raw, for baking (they keep their shape well when baked), and for applesauce. <br /><br /><br /><strong>Empire</strong> apples are the result of a cross between the McIntosh and the Red Delicious apple. They have a thick, deep red skin, and a sweet-tart taste. They are good for eating raw.<br /><br /><br /><strong>Fuji</strong> apples have a spicy, crisp sweetness and firm flesh making them excellent for eating raw. They are also good for baking or applesauce. They store well. Fuji flavor improves in storage. Fuji skin color varies from yellow-green with red highlights to very red. It was bred from a cross between Red Delicious and Ralls Janet varieties in Japan.<br /><br /><strong>Gala</strong> apples are small, heart-shaped with yellow-orange skin and red striping. They are sweet, slightly spicy, and crisp, with a tender skin. Gala apples are just the right size for snacking and are great in salads. They hold their shape well when baked.<br /><br /><strong>Golden Delicious</strong> apples are yellow-green with speckles. They should not be dark green. They are full and round and have firm, crisp white flesh that is sweet and juicy. This all-purpose apple is good for eating raw, cooking , baking, and for pies. They retain their shape and rich, mellow flavor when baked or cooked. The skin is so tender and thin that it doesn't require peeling for most recipes. Golden Delicious is very good in fresh salads and freezes well. These apples keep for three or four months in a very cool location, but spoil quickly at room temperature. They have a high vitamin C content, so they resist browning.<br /><br /><br /><strong>Granny Smith </strong>apples are light green (they shouldn’t be intensely green), and medium-sized. They are tart and crisp. They are good when baked, sauteed, made into apple butter, apple crisp, or pies.<br /><br /><strong>Jonagold</strong> is a blend of Jonathan and Golden Delicious apples. They are yellow, and bell shaped, with a tart, sweet flavor and a very crisp flesh. Jonagold is good both for eating raw and for cooking in pies, cobblers, and applesauce <br /><br /><strong>Jonathan </strong> apples are generally small to medium in size and dark to bright red. Their flesh is yellowish-white, occasionally with red veins and they are crisp, tender, juicy, aromatic and moderately tart. They become mealy very quickly. They keep their shape well when baked. Jonathan apples are an all-purpose apple for cooking, baking or eating raw.<br /><br /><br /><br /><br /><strong>McIntosh</strong> apples are red with spots of green, and are squat and round. They are mildly sweet, smooth, and soft. They bruise easily and become mealy easily. Keep them cold and eat them as soon as possible. They are best for eating raw. The skin is tough and hard to peel. They are not recommended for baking or for pies because they fall apart easily, but can be used for applesauce.<br /><br /><strong>Mutsu</strong> apples, also called Crispin, are sweet, firm and crisp, with a fairly coarse texture They store well. Mutsu apples are good for sauce, pies and fresh eating.<br /><br /><strong>Red Delicious</strong> apples are red and bell shaped with five distinct bumps on the blossom end of each fruit. This sweet, crisp, juicy, low-acid apple is good when eaten raw but is not a good choice for cooking. They get soft and mealy quickly, and should be kept very cold. They will store for up to 12 months if kept cold, but will spoil quickly at room temperature.<br /><br /><br /><strong>Rome</strong> apples are deep red, large, and round, with a mild sweet-tart flavor. They are firm, dense, smooth, and slightly juicy. They can get soft and mealy, so they should be kept very cold. They are good eaten raw, or for baking, pies, and apple crisp. The mild flavor gets richer when baked or sauteed.<br /><br /><br /><br /><strong>Winesap</strong> apples are firm and have a deep purple-red color, and a flat top. They taste spicy and tart, with a slightly fermented, winey flavor. Winesap apples are good for cooking, for salads, and for eating raw. They are especially good for apple butter. They often used in making cider.<br /><br /> <strong>Buying Apples</strong><br /><br />Choose apples with a bright and sparkly color. Look for firm flesh and smooth skin free of blemishes and bruises. The scent should be fresh.<br /><br />Choose a variety that will work well in the recipe. Some apples hold their shape well when baked, so they are good for baked apples and pies. Others fall apart easily when cooked, so they are good for making applesauce. Other apple varieties are good for eating raw. See <strong><em>Apples For Specific Use</em></strong>, below.<br /><br /><br /> <strong> Storing Apples</strong><br /><br /><br />Store unripe apples at room temperature until they are ready to eat. Keep ripe, ready to eat apples in the refrigerator ideally at 36 to 38 degrees to stop the ripening process. When refrigerated, apples will stay fresh for 2 to 4 weeks. They will keep longer in the refrigerator if they don’t touch each other.<br /><br />Apples may also be stored in sawdust in a barrel, in a cool dry place. Make sure the apples don’t touch each other. Check them often. Remove any decayed apples. One rotten apple can indeed spoil the whole barrel! <br /><br /><br />Keep apples away from strong-smelling foods like onions. Apples absorb odors easily.<br /><br />Apples ripen six to ten times faster at room temperature than if they were refrigerated <br /><br /><br /> <strong> Using Apples</strong><br /><br /><br />Apples can be canned, juiced, and optionally fermented to produce apple juice, cider, vinegar, and pectin. Distilled apple cider produces the applejack and Calvados. There is apple wine. They make a popular lunch box fruit as well.<br /><br />Apples are great for desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or re-constituted (soaked in water, alcohol or some other liquid) for later use. Pureed apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly.<br /><br /><br />In the UK, a toffee apple is a traditional confection made by coating an apple in hot toffee and allowing it to cool. In the US there are candy apples (coated in a hard shell of crystalized sugar syrup), and caramel apples, coated with cooled caramel. <br /><br />Apples are eaten with honey at the Jewish New Year of Rosh Hashanah to symbolize a sweet new year. <br /><br />Two pounds of apples make one 9-inch pie. <br /><br />A bushel of apples weights about 42 pounds and will yield 20-24 quarts of applesauce. <br /><br />It takes about 36 apples to create one gallon of apple cider. <br /><br />Apples are delicious, easy to carry for snacking, low in calories, a natural mouth freshener, and they are still very inexpensive. <br /><br /> <strong>Apples for Specific Use</strong><br /><br /> <br /><strong>FOR EATING RAW</strong><br /><br />McIntosh <br />Cortland <br />Jonathan <br />Red Delicious <br />Golden Delicious <br />Stayman Winesap <br />Melrose <br />Franklin <br />Prima <br /><br /><strong>FOR APPLESAUCE</strong><br /><br />Golden Delicious <br />Melrose <br />Yellow Transparent <br />McIntosh <br />Cortland <br />Jonathan <br />Grimes Golden <br />Stayman Winesap <br />Rome Beauty <br />Lodi <br /><br /><strong>FOR PIES</strong><br /><br />Cortland <br />Jonathan <br />Grimes Golden <br />Melrose <br />Rome Beauty <br />Yellow Transparent <br />McIntosh <br />Golden Delicious <br />Stayman Winesap <br />Lodi <br /><br /><strong>FOR BAKING</strong><br /><br />Jonathan <br />Golden Delicious <br />Stayman Winesap <br />Rome Beauty <br />McIntosh <br />Cortland <br />Grimes Golden <br />Melrose <br />Stayman Winesap <br /><br /><strong>FOR FREEZING FOR SLICING</strong><br /><br /><br />Jonathan <br />Golden Delicious <br />Stayman Winesap <br />Red Delicious <br />Grimes Golden <br />McIntosh <br /><br /><strong>FOR FREEZING FOR SAUCE</strong><br /><br />Yellow Transparent <br />Wealthy <br />Cortland <br />McIntosh <br /><br /><strong>FOR FREEZING FOR BAKING</strong><br /><br />Baldwin <br />Northern Spy <br /><br /><br /><strong>If you prefer a chunky applesauce</strong>, add the sugar before cooking the apples. For a smooth applesauce, add the sugar after the apples are cooked and mashed.<br /><br /><br /><br /><strong>To prevent raw, cut apples from darkening</strong>, dip them in a fruit juice (lemon, orange, grapefruit, or pineapple) before adding other ingredients. <br /><br />If the cut apples are to be baked (in a pie, maybe, or in an apple cobbles), there is no need to take precautions against browning, because the cooking will reverse the browning.<br /><br /><strong>To peel an apple</strong>, use a vegetable peeler. A knife cuts off too much flesh. Remove the stem, hold the peeler at the stem end and begin turning the apple into the blade of the peeler. Angle the peeler at about 60 degrees so that each rotation spirals you towards the other end of the apple.<br /><br /><strong>Apples are easier to peel</strong> if scalding water is poured on them just before peeling.<br /><br /><strong>To core an apple while keeping the apple whole</strong>, use a corer. If you don’t have a corer, carefully push a small paring knife down through the top of the apple, a bit off-center from the core and cut around the core. (I have not mastered this. The apple breaks in half when I try it).<br /><br /><strong>You can peel and core large amounts of apples quickly </strong>with a peeling-slicing device available in kitchen supply stores.<br /><br /><strong>To core an apple for baked apples</strong>, use a melon baller, and don’t cut all the way through to the bottom.<br /><br /><strong>To freeze apples</strong>, peel, core, and cut into wedges. Toss the wedges in lemon juice and then toss the apple wedges in sugar. Spread on a baking sheet and freeze until firm. Put the apple wedges into ziplock freezer bags and keep in the freezer for up to 6 months.<br /><br /><br /><strong>If apples become slightly overripe</strong>, chop them and soak them in apple cider or apple juice in the refrigerator for 30 minutes. You can also peel and cut slightly overripe apples and add them to muffin or pancake batter.<br /><br />Bruised or brown parts of an apple are safe to eat.<br /><br /><strong>Good flavorings for apples </strong>include cinnamon, nutmeg, ground cardamon (use only a little, cardomon is strong), ground ginger (can be combined with cardamon), ground allspice, pumpkin pie spice, or grated citrus zest (lemon, lime, or orange).<br /><br /><br /><br /><br /><br /><br /><br /><em>The Essential Vegetarian Cook Book</em>, by Diana Shaw, published by Clarkson Potter Publishers <br /><br /><em>Brilliant Food Tips and Cooking Tips</em>, by David Joachim, published by Rodale <br /><br /><em>The Wellness Encyclopedia of Food and Nutrition. How to Buy, Store, and Prepare Every Variety of Fresh Food</em>, by Sheldon Margen, M.D., and the Editors of the University of California at Berkeley WELLNESS LETTER, published by Rebus, New York, 1992<br /><br /><em>Foods that Harm, Foods that Heal, an A to Z Guide to Safe and Healthy Eating</em>, Published by the Readers Digest Association, Inc., 1997<br /><br /><em>The All New Good Housekeeping Cook Book</em>, Edited by Susan Westmoreland, Food Director, Good housekeeping, published by Hearst Books, New York, 2001<br /><br /><em>Grandmother's Food Secrets</em>, by Dr. Myles H. Bader, published by Mylette Enterprises, LLC, Las Vegas NV 89102 <br /><br /><a href="http://www.geocities.com/perfectapple/variety">www.geocities.com/perfectapple/variety</a><br /><br /><a href="http://www.urbanext.uiuc.edu/apples">www.urbanext.uiuc.edu/apples</a><br /><br /><a href="http://ohioline.osu.edu/hyg-fact/1000/1402">http:ohioline.osu.edu/hyg-fact/1000/1402</a><br /><br /><a href="http://www.urbanext.uiuc.edu/thriftyliving/tl-apples">www.urbanext.uiuc.edu/thriftyliving/tl-apples</a>Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com23tag:blogger.com,1999:blog-34693888.post-47046481230891007422007-02-21T17:07:00.001-05:002007-02-21T18:17:38.480-05:00<div align="center"><strong><span style="font-size:130%;">Salads and Salad Greens</span></strong></div><br /><br /><br />I really love salads, especially when I can use greens fresh from my garden. I'll have to wait a few months for that, but luckily greens are available in the markets all year.<br /><br /><br />The term "salad" usually refers to a cold or room temperature dish consisting of a variety of chopped or sliced ingredients, usually including at least one raw vegetable or fruit, most often lettuce. Often it is served with a dressing.<br /><br />A salad may be served before or after the main dish as a separate course, as a main course in itself, or as a side dish. Some salads can also be used as fillings for sandwiches.<br /><br />Salad is an ancient dish that derives its name from "salum", the Latin word for salt.<br /><br />The garden lettuce, popular in salads, is thought to be a selected form of the bitter-leaved wild species (Lactuca serriola) found throughout Europe, Asia, and North Africa. The ancient Egyptians are believed to have been the first to cultivate it.<br /><br />During the Middle Ages, salads included many ingredients that would be considered "gourmet" today, such as lovage, Burnet, and sorrel.<br /><br /><br />Some types of lettuce and other salad greens contain high amounts of beta carotene, folate, vitamin C, calcium, iron, and potassium, but the amounts vary from one variety to another. In general, those with the darkest green leaves or other deeply colored leaves have the most beta carotene, antioxidants and vitamin C. Romaine and Boston lettuce have three times as much vitamin C and much more beta carotene than iceberg lettuce. Greens as arugula, chicory, escarole, mache (corn salad), and watercress are all more nutritious that lettuce. The bitter-tasting greens are often the most nutritious.<br /><div align="center"><br /><br /><span style="font-size:130%;"><strong>Types of Salad Greens</strong></span></div><div align="center"><strong><span style="font-size:130%;"></span></strong><span style="font-size:130%;"></div></span><br /><div align="center"><strong><span style="font-size:130%;">Lettuce:</span></strong> </div><p><br /><br />Lettuces are mild salad greens that are served fresh, either in salads or as garnishes. There are four main categories of lettuce: <strong>crisphead lettuce</strong>, with leaves that grow in a dense "head," <strong>Loose leaf lettuce</strong>, with loosely gathered leaves, <strong>butterhead lettuce</strong>, with tender leaves that form a soft head, and <strong>romaine lettuce</strong>, with closely packed leaves in an elongated head. There is also a cultivar (cultivated variety) of lettuce, known as <strong>stem lettuce</strong>, also called celtuce, asparagus lettuce and Chinese lettuce.<br /><br /><strong><span style="font-size:130%;">Butterhead lettuce:</span></strong><br /><strong></strong><br />Butterhead lettuces, sometimes referred to as cabbage lettuce, include varieties such as <strong>Boston</strong> and <strong>Bibb lettuce.</strong> The leaves are thin and soft with a silky, almost buttery feel. They have a sweet, mild flavor with less prominent veins than iceberg. Butterhead lettuces are "loose" head lettuces.<br /><br /><strong>Bibb lettuce</strong> is also called limestone lettuce. This butterhead lettuce has delicate, loose leaves and lots of flavor. Bibb lettuce has a head the size of a naval orange and slightly elongated. The small, stiffly curled leaves have mild, faintly bitter taste, and a tender crunch. Bibb lettuce is relatively scarce and expensive in most markets.<br /><br /><strong>Boston lettuce</strong> is a type of butterhead lettuce, with soft, tender leaves. It goes well in salads and sandwiches, or the leaves can be used as a bed for other dishes.<br /><br /><br /><strong><span style="font-size:130%;">Crisphead Lettuce:</span></strong><br /><strong></strong><br />Crisphead lettuces are the crunchy ones. <strong>Iceberg</strong> is the most popular variety. Other varieties of Crispheads include Avoncrisp, Malika, Premier Great Lakes, Saladin, and Webb's Wonderful.<br /><br /><strong>Iceberg lettuce</strong>, also called head lettuce, cabbage lettuce or crisphead lettuce, is a favorite American lettuce because of crunch it brings to salads and it keeps well, but it's short on flavor and nutrients. Iceberg lettuce has a bland taste and a wet texture.<br /><br /><strong><span style="font-size:130%;">Looseleaf lettuce:</span></strong><br /><strong><span style="font-size:130%;"></span></strong><br />Looseleaf lettuces are sometimes called "cutting", "bunching", or "curled" lettuces because they do not form a head. The leaves grow in loose bunches on a stalk.<br /><br />Loose leaf lettuce comes in many varieties. Some have small, flat leaves, some have crinkly, red, green or golden leaves. They have delicate, fresh flavors, and tender textures.<br /><br />Some varieties are: Oak leaf, Grand Rapids (crinkled pale green leaves with bronze-green to crimson edges), Ruby (crinkled and pale green with deep red tints), Salad Bowl (one of the first leaf lettuces, having masses of green, deeply lobed leaves that are crisp but tender), and the elongated Deer Tongue. Their flavors range from mild to sweet to woody. The Italian varieties Lollo Rosso (red lollo) and Lollo Biondo (green lollo) taste pleasantly strong and nutty and a little bitter.<br /><br /><strong>Oakleaf lettuce </strong>has crunchy stems and tender leaves. There are red and green varieties.<br /><br /><strong>Red leaf and green leaf lettuces</strong> are the most common leaf lettuces, and both have curly, ruffled leaves.<br /><br /><strong>Mache</strong> ,also called corn salad, lamb's lettuce, lamb's tongue, field lettuce, field salad, or fetticus has tender leaves and a very mild flavor. It is sold in small bunches. The leaves are a good source of beta carotene, Vitamin C, and folate. The leaves are a bright green and rounded with a slightly nutty taste, and is usually eaten raw as a salad green. Mache is highly perishable, and is often referred to as lamb's lettuce or field salad. The leaves have a silky, almost velvety feel, mild taste and are usually sold with their roots attached. This specialty lettuce is relatively difficult to find, and therefore on the expensive side.<br /><br /><strong><span style="font-size:130%;">Romaine lettuce:</span></strong><br /><strong></strong><br />Romaine, also called Cos lettuce, has long, spear-shaped , dark green, upright outer leaves and often a white central spine. The center leaves become smaller and more yellow. The outer leaves are sturdy, while the inner leaves, are more tender. Romaine lettuce grows upright to a height of about sixteen inches and has elongated leaves with rounded tips. Romaine is crunchy. The flavor is pleasantly nutty, with a touch of bitterness.<br /><br />This type of lettuce has a good shelf life in the refrigerator.<br /><br />Green romaine is the most common variety, but you can sometimes find the more tender red romaine.<br /><br />Romaine has a strong texture which stands up to cooking better than any other lettuce, and because of its curly leaves, it requires extra washing.<br /><br />Romaine is the most nutritious of the lettuces and a good source of folate, vitamins A and C, calcium, iron, and potassium. Leaves with the darkest green will have more nutrients than the paler ones. Paler leaves are mostly traces of fiber and water rather than nutrients.<br /><br /><br /><strong><span style="font-size:130%;">Stem Lettuce:</span></strong><br /><strong><span style="font-size:130%;"><br /></span></strong>Stem Lettuce is also known as celtuce, asparagus lettuce and Chinese lettuce. The name "celtuce", a combination of "celery" and "lettuce" is given because of its shape, and not because it is a cross between them. Stem Lettuce is a cultivar (cultivated variety) of lettuce grown for its romaine-like foliage and thick, edible stems. The stem grows 6 to 8 inches long and about 1½ inches in diameter.<br /><br />The stems can be cooked like broccoli and taste like a cross between a mild summer squash and an artichoke. The leaves can be used for salad. Although it has little nutritional value, this lettuce does make a good addition to any fresh salad.<br /><br />This lettuce is excellent raw or cooked lightly in a stir fry. Young leaves can be cooked as greens.<br /><br /><br /></p><div align="center"><span style="font-size:130%;">Other Types of Salad Greens:</span></div><div align="center"><span style="font-size:130%;"></span></div><br /><div align="left"><br /><span style="font-size:130%;">Arugula</span></div><br /><strong>Arugula,</strong> also called rocket, tira, Italian cress, rugola, rugula, roquette, and rucola, looks a little like dandelion greens and watercress. It has a strong, slightly bitter, peppery flavor when raw, and milder peppery flavor when cooked. Use arugula with a mixture of milder salad greens including romaine, baby spinach, radicchio, and mache (corn salad) and a light oil and vinegar dressing. Arugula is great in fruit salads as well as green salads.<br /><br />Arugula has a high beta-carotene and vitamin C content, and since it is a cruciferous vegetable, it may have cancer prevention properties.<br /><br />Look for bunches with small to medium bright green leaves, in the 2" to 3" range, as these typically taste the best.<br /><br /><strong><span style="font-size:130%;">Baby spinach</span></strong><br /><span style="font-size:130%;"><br /></span><strong>Baby spinach</strong> has small oval, light jade-colored leaves on slender stems, often with roots attached. Unlike mature spinach, the ribs are not prominent. Baby spinach tastes mild, somewhat like grass when raw, and sweeter when cooked.<br /><br /><strong><span style="font-size:130%;">Belgian endive</span></strong><br /></span><span style="font-size:130%;"><br /></span><strong>Belgian endive</strong>, also called French endive, witloof, witloof chicory , chicory (in Britain), Belgium chicory, blanching chicory, Dutch chicory, green-leaved blanching chicory, and chicon, is related to chicory.<br /></span><br />Belgian endive has a silken, crunchy texture, and a slightly bitter taste. It has light cream-colored, spear shaped heads with twinges of purple on edges and tips of leaves.. The leaves are often used to make hors d'oeuvres, but they can also be chopped and added to salads, or braised to make an exquisite (and expensive) side dish.<br /><br />Belgian endive is low on nutrients.<br /><br />Mixed with other greens, one head of Belgian endive is enough for 4 people.<br /><br />This green adds spark to tossed salads. Add cut or torn leaves just before serving, because this green discolors quickly. Choose heads that feel firm and show no signs of drying or shriveling. belgian endive is also delicious when cooked.<br /><br /><strong><span style="font-size:130%;">Chicory</span></strong><br /><strong><span style="font-size:130%;"></span></strong><br /><strong>Chicory</strong>, also called, curly endive, chicory endive, curly chicory, frisee, and frise is a wild-looking plant with long, whitish ribbed leaves fringed with feathery, spiky points of green. The outer leaves are somewhat bitter, and the pale inner leaves are more tender and mild. Don't confuse this with Belgian endive, which the British call chicory and the French call endive (very confusing!). You can use this crisp, bitter green in salads or cook it as a side dish.<br /><br /><br /><strong><span style="font-size:130%;">Collards</span></strong><br /><span style="font-size:130%;"><br /></span><strong>Collards</strong> have long, wide (about eight by five inches at the widest point), firm green leaves with prominent rib in center. This green tastes strong and bitter. Use sparingly, finely chopped, to season other greens. If they are to be used in salads, buy tender, light-green collards.<br /><br />Collards are high in vitamin A<br /><br />When buying collards, look for four to eight-leaf bunches that are deep green in color and plump. Avoid those that have turned yellow or look shriveled, wilted, and brown around the edges. They are past their prime and have lost most of their nutritive value.<br /></span><br />Purchase about a pound of fresh collards for 2 or 3 servings.<br /><br /><strong>To store collards</strong>, put the greens in a plastic bag in the refrigerator where they will keep for several days at 32 degrees F. ( 0 degrees C). When they begin to turn yellow, cut away those portions and use the rest quickly. Yellow collards have lost most of their food value.<br /><br />Winter harvested collards are delicately sweet and are good in salads. The ribs, as well, are sweet and crunchy. Be sure to include them in the salad along with the leaves. Chop collards into bite size pieces and combine them with romaine and loose leaf lettuces for a salad that offers plenty of nutrition.<br /><a name="Preparation"><br />You can use collard leaves in a wraps with finely diced vegetables and sprouts, or make a chopped collard salad with fresh corn cut off the cob, chopped tomatoes, chopped sweet onions, raw pistachios, and salt-cured olives.<br /></a><br /><br /><br /><strong><span style="font-size:130%;">Curly Cress</span></strong><br /><strong><span style="font-size:130%;"></span></strong><br /><strong>Curly Cress</strong>, also called garden cress and pepper grass, is a peppery green that is related to broccoli, cabbage, mustard and radish. It is great in salads, sandwiches, and soups, and garnishes. Curly cress is highly perishable, so try to use it as soon as possible after you buy it.<br /><br /><strong><span style="font-size:130%;">Dandelion Greens</span></strong><br /><span style="font-size:130%;"><br /></span><strong>Dandelion greens</strong> have a somewhat bitter flavor. Older dandelion greens should be cooked. Younger ones, harvested in the spring before they flower, are less bitter and can be served raw as a salad green. Use only a few in a salad.<br /></span><br />Dandelion greens are a good source of vitamin A, vitamin K, and the antioxidant lutein.<br /><br /><strong><span style="font-size:130%;">Escarole</span></strong><br /><strong><span style="font-size:130%;"></span></strong><br /><strong>Escarole</strong> , also called Batavian endive, Batavia, or scarole, has sturdy leaves and a slightly bitter flavor. Young escarole leaves are tender enough to add to salads, otherwise escarole is best cooked as a side dish or used in soups. Only the pale inner heart is used for salads.<br /><br /><strong><span style="font-size:130%;">Mizuna</span></strong><br /><br /><strong>Mizuna</strong>, also called Japanese greens, and spider mustard, has tender leaves and a pleasant, peppery flavor.<br /><br /><strong><span style="font-size:130%;">Radicchio</span></strong><br /><span style="font-size:130%;"><br /></span><strong>Radicchio</strong>, also called red chicory, red-leafed chicory, red Italian chicory and chioggia, has a cabbage-like texture, and a bitter taste. The most common variety, radicchio rosso is round, while the treviso radicchio is elongated.<br /></span><br />Because of it’s bitterness, use only a small amount in a salad. It tastes good and looks nice when combined with other salad greens.<br /><br />Radicchio will remain fresh for two to three weeks if kept in closed plastic container in the refrigerator.<br /><br />Radicchio is good cut in half lengthwise, and brushed with extra virgin olive oil, and grilled until soft and beginning to brown. You can also use the leaves as a base for hors d'oeuvres, or saute them for a side dish.<br /><br /><strong><span style="font-size:130%;">Sorrel</span></strong><br /><strong><span style="font-size:130%;"></span></strong><br /><strong>Sorrel</strong>, sometimes called sourgrass, has large, pointed, dark green leaves and a pungent, citrusy flavor. It is hard to find in markets in U.S. markets. Europeans use sorrel as flavoring for cream sauces and as vegetable in its own right. my daughter-in-law, who comes from the Republic of Georgia, made a delicious sorrel soup for me with sorrel from my garden.<br /><br />Use sorrel sparingly in salads. You can also cook it asyou would cook spinach.<br /><br /><br /><strong><span style="font-size:130%;">Spinach</span></strong><br /><span style="font-size:130%;"><br /></span><strong>Spinach</strong> adds color, texture and flavor to salads, but use only small, tender leaves in salads.<br /></span><br />Wash spinach to remove any grit.<br /><br />When buying loose spinach, look for young plants with small leaves and thin smooth stems. As spinach gets larger and more mature, it becomes tougher and stringier. When buying spinach in plastic bags, do not buy if there are signs of softness or sliminess, or yellow leaves visible through the bag.<br /><br />Frozen spinach is good for stuffings and sauces.<br /><br />Defrost spinach at room temperature, or thaw by steaming slowly in a few spoonfuls of water in a covered pot. Let it cool and squeeze with hands until it is as dry as you can make it. Chop with a knife. A 10-ounce package of frozen spinach should yield about ½ cup after squeezing and chopping.<br /><br />To rescue gritty cooked spinach, drop spinach into a kettle of rapidly boiling salted water, return to boil, and let boil hard for 1 minute. Remove pot from heat, and let the spinach stand undisturbed in the water for 2 minutes. Gently skim the spinach from the surface of the water with a strainer. Most of the grit will have sunk to the bottom of the pot.<br /><br /><strong><span style="font-size:130%;">Mesclun</span></strong><br /><strong><span style="font-size:130%;"></span></strong><br /><strong>Mesclun,</strong> also called spring salad mix,, field greens, or spring mix, a mix of a variety of young salad greens. Commercial mixes usually include arugula, mizuna, tat soi, frisee, oakleaf, red chard, radicchio, mustard greens, and radicchio.<br /><br /><strong><span style="font-size:130%;">Tat Soi</span></strong><br /><br /><strong>Tat soi</strong>, also called spoon cabbage, has a spoon-like shape and a peppery flavor. I grew this in my garden last spring, and it was delicious.<br /><br /><strong><span style="font-size:130%;">Trefoil</span></strong><br /><br /><strong>Trefoil</strong> is named for the three leaves that sprout from each stem. It has a crunchy texture and an aromatic flavor. It's great in salads or as a garnish in soups.<br /><br /><br /><strong><span style="font-size:130%;">Watercress</span></strong><br /><br /><strong>Watercress</strong> grows in bunches and has a mustard-like, peppery bite. It is a member of the cruciferous vegetable family. It is a popular garnish in salads and sandwiches.<br /><br />Use watercress alone or mix it with milder greens. It can be added to potato soup, used as a base for cream soup, used it stir fries or cooked like spinach.<br /><br />Pull off and discard larger stems which are tough and stringy. Watercress wilts quickly, so don’t trim more than an hour before serving.<br /><br />It is not wise to pick watercress in the wild. Wild watercress may contain parasites and bacteria that may cause intestinal infections.<br /><br />Be sure to wash commercial watercress thoroughly.<br /><br />Watercress may cause cystitis in some people and its medicinal use is not advised for those who have a delicate stomach or suffer from acidosis or heartburn. Excessive or prolonged use can lead to kidney problems. Some doctors advise against its use during pregnancy.<br /><br />Watercress contains substantial amounts of beta carotene, calcium, Vitamins A and C, and antioxidants .<br /><br />Do not buy wilted watercress, and try to avoid bunches with yellow-tinged leaves. Watercress is available year round, although it flourishes during spring.<br /><br /><strong>To store watercress</strong>, remove any yellow leaves and place the bunch of watercress, in a glass of water (as you would flowers) . Cover the bunch loosely with a plastic bag. It should keep for two to five days. Be sure to change the water daily. You may also toss an open bag of watercress in the crisper bin.<br /><br />Before using, rinse the watercress under cool running water then place on towels and pat dry. Inspect each sprig as you pat it dry; tiny snails often cling to the undersides of leaves. Trim and discard any tough stems. The thinner stems are edible.<br /><br />Raw watercress is good in first-course salads (drizzled with a simple vinaigrette of lemon and mustard and olive oil), or in sandwiches. Citrus goes well with watercress in salads.<br /><br />Watercress is good stirred into already mashed potatoes or tossed with pasta and oil.<br /><br />Watercress should be added to soups during the final minutes of cooking.<br /><div align="center"><br /><strong><span style="font-size:130%;">Winter Purslane<br /></span><br />Winter purslane</strong>, also called Cuban spinach, miner's lettuce, and claytonia ,resembles ordinary purslane, only the leaves and stems are smaller and more delicate.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><strong><span style="font-size:130%;">Buying Salad Greens</span></strong></div><br /><br />Select lettuce that has a rich color and crisp, fresh-looking leaves. Lettuce should be fresh and crisp, with good color and no signs of yellowing, decay or slime, blemishes, wilting or rust spots. Look for lettuce with healthy outer leaves, as this is often the most nutritious part of the plant.<br /><br />Select compact, iceberg lettuce heads with dark green outer leaves.<br /><br />Look for medium sized heads of Romaine and other leaf lettuce with dark outer leaves that are tightly closed.<br /><br /><br />Check the sell-by date on packaged greens.<br /><br />Do not by packaged greens if dark rims and bruises or signs of soggy wilted lettuce such as faded leaves and flattened ribs are visible. Choose packs containing leaves with vibrant colors .<br /><br />Choose head lettuce by its weight rather than size. Heavy heads will be juicy and crunchy.<br /><br />When buying loose leaf lettuce, buy the smallest plants. Larger ones are more bitter and tough. Reject plants with leaves that spring from a thick central core, indicating that the plant has "bolted", and will have an off taste<br /><br />When buying romaine, buy small heads. Large ones have tough, dry, bitter outer leaves.<br /><br />When buying Belgian endive, select heads with yellow tips; those with green tips are more bitter. Their peak season is the late fall and winter.<br /><div align="center"><br /><strong><span style="font-size:130%;"><br />Storing Salad Greens</span></strong></div><br /><br />When you get your greens home, blot moisture from the leaves with a paper towel. Place them unwashed, in a plastic bag with holes in it, or in a large paper bag in the crisper of your refrigerator. Store for only two days. After two days, the greens will start to get slimy and smelly. Lettuce keeps crispier as close to 32 degrees as possible, but not below 32 degrees.<br /><br />Lettuce will turn brown easily if stored close to most other fruits and vegetables due to the ethylene gas given off by many fruits and vegetables.<br /><br />Iceberg lettuce will keep for 7 to 14 days, Romaine keeps for 6 to 10 days, and butterhead will keep for only 3 or 4 days.<br /><br /><br />Greens that are to be used within two to three days can be washed and dried before putting them in the refrigerator. Handle them gently so as not to bruise them. Store in a sealed plastic bag or container.<br /><br /><strong>To slide bulky lettuce heads and bunches into plastic bags</strong>, turn the bag inside out over your hand, pick up the lettuce in that hand, and pull the bag right-side out over it.<br />Salad tips<br /><br />Thump the core of lettuce briskly on the counter and the core will twist out easily.<br /><br />A salad that accompanies the main course should be interesting, but not so substantial as to upstage the other dishes. Use separate dishes for the salad to keep the dressing from running into other dishes.<br /><br />A green salad goes well with simple, hearty, informal courses. Green salads do not go as well with complex, delicate main dishes.<br /><br />The slightly acidic taste of salad dressing and the moist, crunchy texture of salad greens do not go well with cooked vegetables or creamed foods.<br /><br />Wine and salad do not go well together. The taste of wine is distorted by the flavors of salad greens and vinegar. Serve the salad as a separate course without wine.<br /><br />A first or main course salad should be especially enticing and should contain in addition to greens and a few vegetables, at least one or two special ingredients such as marinated mushrooms, strips of vegan cheese, olives, etc. Arrange the greens in a bed on a large platter and place the other ingredients on top rather than tossing them together. Pass the salad at the table, and pass around two dressings-one a plain vinaigrette, and the other a creamy dressing.<br /><br />A salad served after the main course should consist of only greens plus a vinaigrette dressing. Serve with bread or crackers and margarine and soft vegan "cheese".<br /><br />Allow 6 to 8 cups of torn greens for four persons-one large or two small heads or bunches of greens.<br /><br />Combine textures and flavors of various greens in a salad-mild with bitter or spicy, crisp with tender, deep green with pale or red. Combine mild greens (Boston or Bibb lettuce, for example) with bitter, pungent (dandelion or chickory-use sparingly), or dry (leaf lettuce) with juicy(endive or romaine), or soft delicate with harder crunchier(escarole).<br /><br /><strong>To rescue wilted greens</strong> (that are not yet brown), soak for an hour or more in a large bowl filled with ice water.<br /><br /><strong>To wash greens</strong>, place them in a sink or large bowl filled with cool water. Gently swish the greens around in the water. Allow the greens to stand in the water for several minutes so impurities can sink to the bottom. Skim the greens gently from the water with your hands, being careful not to crush or bruise them. If the water seems really dirty, repeat, using fresh water.<br />Greens must be dried thoroughly or the dressing won’t stick to the leaves.<br /><br /><strong>To dry greens</strong>, a spinner is the best. Or the greens can be hand dried. Place greens convex side down in a single layer on a triple thickness of paper towels. Gently blot the leaves with more paper towels.<br /><br />To dry greens in the refrigerator, put the washed greens in a salad bowl lined with a dish towel or several layers of paper towels and refrigerate for two to three hours. More hand drying may be necessary to complete the drying.<br /><br />You can place the greens in a clean pillowcase, tie the pillowcase shut and put it in the washing machine on the fast spin cycle for no more that two minutes. I tried this, and it does work. Or, if you have a large amount of greens, place them in the pillow case, go outside, and swung the pillow case in circles. Your neighbors may wonder what you are doing, but this works.<br /><br /><strong>Choosing a Salad Bowl</strong><br /><br />Glass bowls are attractive because they allow the salad to be seen through the bowl. Bowls made of other materials are good, too, but ever put a salad in a bowl made of unlined copper, aluminum, tin, or cast iron because the acid in the dressing will react with these metals and cause the salad to taste metallic. Wooden salad bowls begin to smell rancid eventually.<br /><br />Use a bowl which is about half again larger that the volume of the salad greens, to allow room to toss the salad.<br /><br /><br />Torn greens are considered to be more pleasing to the eye that cut greens. <strong>To tear the greens</strong>, hold them gently between your finger tips and tear them as you would tear a piece of paper. Tear pieces about two inches across. Pieces larger than that are hard to put into your mouth.<br /><br />If you are going to cut greens, use a sharp knife to prevent browning at the edges.<br /><br />Allow about ½ cup of vinaigrette-type dressing or 3/4 cup or more of a creamy dressing for 8 cups of salad (4 servings).<br /><br /><strong>To toss a salad ,</strong> pour the dressing evenly over the top of the salad, then toss briefly upward as many times as necessary to evenly coat the greens. Never stir the salad as this will bruise the greens.<br /><br />Serve the salad as soon as it is dressed, or the salt and vinegar will draw the moisture from the greens and they will become limp and soggy.<br /><br /><strong>To save a salad with too much dressing</strong>, just toss in more greens.<br /><br /><strong>To add color to your salad</strong>, toss in edible flowers such as nasturtium, violets, chive blossoms, or roses.<br /><br /><strong>Salad Dressings</strong><br /><br />Most of the time, simple oil and vinegar dressings are best. A creamy dressing goes well with a main course salad that contains lots of extras.<br /><br /><strong>Low calorie oil and vinegar dressing</strong>: For each 2-cup serving of salad, sprinkle 1 ½ teaspoons olive oil over the salad, toss until the greens are well coated. Add drops of vinegar, salt, and freshly ground pepper to taste, then toss again. Always add the oil first to a salad. If you add the vinegar first, the greens will become wet and the oil will not stick to them.<br /><br /><br /><div align="center"><br /><strong>Vinaigrette Dressing</strong><br />makes about ½ cup, enough to dress 2 quarts of salad to serve 4</div><br /><br />a small clove garlic (Optional)<br />3/8 teaspoon salt<br />1/8 teaspoon pepper, freshly ground<br />1/8 teaspoon Dijon mustard<br />4 to 5 teaspoons vinegar<br />½ cup olive oil<br /><br />If you are using garlic, peel the garlic, slice thinly into a 1 quart mixing bowl. Add the salt and mash to a smooth paste with a fork.<br /><br />Add the garlic paste (or just the salt if you are not using the garlic), pepper, mustard, and 4 teaspoons of vinegar. Beat with a fork to blend. Beat in a little oil at a time. Beat until the oil and vinegar mix. Taste and add more vinegar and other seasonings if needed.<br /><br />If you wish, strain to remove small pieces of garlic.<br /><br />You may leave the dressing at room temperature for a few hours, covered with plastic wrap.<br /><br />Add the dressing to the salad just before serving. If the oil and vinegar have separated, beat again with a fork to mix before adding the dressing to the salad.<br /><br /><strong>For Italian dressing</strong>, after the oil has been added to the vinaigrette dressing, beat in 1/4 teaspoon dried oregano, crumbled, and 2 tablespoons very finely minced red bell pepper.<br /><br /><br /><br /><br /><strong>Walnut oil</strong> makes a great dressing for bitter greens such as arugula, radicchio, and watercress.<br /><br /><strong>To remove the rib</strong> from a leaf of lettuce, fold the leaf in half lengthwise down the center of the rib. Slice or pull the leaf along the edge of the rib, and lift the rib out.<br /><br /><strong>To shred lettuce</strong>, remove the ribs and stack the leaves 3 or 4 high. Starting at a long side, roll the stack into a tight cylinders. Slice the roll crosswise. The slices will unravel into tight shreds.<br /><div align="center"><br /><strong><span style="font-size:130%;">Some Other Salad Ingredients</span></strong></div><div align="center">(There are many more, the possibilities are as endless as your imagination.)</div><br /><br /><strong>Artichoke hearts</strong> can be added to a first or main course salad, but they are too assertive for a salad that accompanies a main dish. Always blot canned artichoke hearts with paper towels before using them.<br /><br /><strong>Avocados</strong> add a delicious nut-like taste to salads. Do not cut avocados until just before serving because they discolor easily. Add to the top of an already tossed salad so that the slices remain whole and do not make the rest of the salad slimy.<br /><br /><strong>Shredded cabbage</strong> added sparingly adds a pleasant crunch to the salad. Add just before serving because cabbage can develop a stale taste if it sits.<br /><br /><strong>Carrots</strong> should be grated or very thinly sliced rather than added to salads in chunks. Chunks are hard to spear with a fork, and awkward to chew.<br /><br /><strong>Celery</strong> is an aromatic vegetable and should be used sparingly in a salad. Chop very fine so it will cling to the other vegetables like an herb.<br /><br /><strong>Cooked chickpeas</strong> and other legumes are best in first or main course salads. Canned chickpeas are best if drained, rinsed, and marinated for 2 to 24 hours in vinaigrette.<br /><br /><strong>Croutons</strong> should be added to the salad at the very last moment before serving. Do not use on salads that are being served with rice, pasta, or potato dishes.<br /><br /><strong>Dried cranberries</strong> are good sprinkled on salads<strong>.</strong><br /><strong></strong><br /><strong>Cucumbers</strong> are best when they are small farm types such as kirbys. If you are using large supermarket type cucumbers, peel them, cut them in half lengthwise, scoop out the seeds, and slice the halves into crescents.<br /><strong><br />Herbs</strong> should be used sparingly so as not to overwhelm the salad. It is best to use only a single herb in a salad. Fresh herbs are preferable to dry. Make sure the herb you are using in the salad goes well with the foods that will be served with or after the salad. Italian meals go well with a salad containing basil or oregano.<br /><br /><strong>Sliced fresh mushrooms</strong> wilt and discolor quickly, so add them at the last minute. Marinated mushrooms are best in first and main course salads.<br /><br /><strong>Roasted Nuts</strong> are great in salads.<br /><br /><strong>Olives</strong> are salty and strong tasting, so they should be used sparingly in salads.<br /><br /><strong>Sweet onions or sliced scallions</strong> go well in salads that are served with a simple main course.<br /><br /><strong>Green bell peppers</strong> have a pronounced taste, so a small one, cut into rings or strips is enough for a salad to serve four.<br /><br /><strong>Red bell</strong> peppers are mild and sweet, and can be added freely to salads.<br /><br /><br /><strong>Roasted and marinated red peppers</strong> can be served with or placed on top of salads. Blot roasted and marinated peppers with a paper towel before using.<br /><br /><strong>Pickled hot peppers</strong> may be added to a salad as a garnish.<br /><br /><strong>Radishes</strong> add a bite to salads. Slice them in very thin rounds.<br /><br /><strong>Sprouts</strong> can be overwhelming in a salad, so use them sparingly. They wilt easily, so dress salads that contain sprouts at the very last moment.<br /><br /><strong>Tomatoes</strong> are delicious in salads when they are in season. Whole cherry tomatoes are awkward to eat in salads.<br /><br /><strong>Sources:</strong><br /><br /><em><strong>Grandmother's Food Secrets</strong></em>, by Dr. Myles H. Bader, published by Mylette Enterprises, LLC, Las Vegas NV 89102<br /><br /><em><strong>Brilliant Food Tips and Cooking Tips</strong></em>, by David Joachim, published by Rodale<br /><br /><em><strong>The Essential Vegetarian Cook Book</strong></em>, by Diana Shaw, published by Clarkson Potter Publishers<br /><br /><em><strong>World Vegetarian</strong></em>, by Madhur Jeffrey, published by Clarkson Potter Publishers, New York<br /><br /><em><strong>Foods that Harm, Foods that Heal</strong></em>, an A to Z Guide to safe and healthy Eating, Published by the readers digest Association, Inc., 1997<br /><br /><em><strong>The Kitchen Companion</strong></em>, by Polly Clingerman, published by the American Cooking Guild, Gaithersburg, Maryland<br /><br /><em><strong>Master Recipes, a New Approach to the Fundamentals of Good Cooking</strong></em>, by Stephen Schmidt, published by Clearlight Publishers<br /><br /><a href="http://www.tonytantillo.com/vegetables/saladgreens">www.tonytantillo.com/vegetables/saladgreens</a><br /><br /><a href="http://www.foodsubs.com/Greensld">www.foodsubs.com/Greensld</a><br /><br /><a href="http://www.simonthescribe.co.uk/wildwatercresssoup">www.simonthescribe.co.uk/wildwatercresssoup</a><br /><br /><a href="http://www.washingtonpost.com/wp-dyn/articles/A17271-2004Mar23">www.washingtonpost.com/wp-dyn/articles/A17271-2004Mar23</a><br /><br /><a href="http://www.innvista.com/health/foods/vegetables/lettuce">www.innvista.com/health/foods/vegetables/lettuce</a><br /><br /><a href="http://www.vegparadise.com/highestperch55">www.vegparadise.com/highestperch55</a>Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com2tag:blogger.com,1999:blog-34693888.post-1171640755899850722007-02-16T10:39:00.000-05:002007-02-16T10:45:59.673-05:00<div align="center"><strong><span style="font-size:130%;">Tomato Salad with Ginger</span></strong></div><br /><br /><br />This recipe is from <em><strong>The Best Recipes in the World</strong></em>, by Mark Bittman, published by Broadway Books, New York, page 173. It comes from India. When I made it, I used only a pinch of chopped chile (I don't like food to be very hot), and I added chopped red onion.<br /><br /><div align="center">Tomato Salad With Ginger<br />Makes 4 servings</div><div align="center"> </div><br /><br />3 large or 4 medium tomatoes<br /><br />salt and black pepper to taste<br /><br />1 tablespoon peeled and minced fresh ginger<br /><br />1 small fresh chile, such as Thai or jalapeno, stemmed, seeded, and minced, or to taste.<br /><br />3 tablespoons fresh lime juice, or to taste<br /><br />Chopped fresh cilantro leaves for garnish<br /><br />Core and slice the tomatoes. Arrange them on a plate and sprinkle them with salt and pepper. Let them sit for about 10 minutes.<br /><br />Meanwhile, combine the ginger with some more salt and pepper, the chili, and about 3 tablespoons lime juice.<br /><br />Drain any liquid that has accumulated around the tomatoes. Dress the salad with the ginger-lime mixture. Taste and add more lime if necessary. Garnish with the chopped cilantro, then garnish and serve.Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com1tag:blogger.com,1999:blog-34693888.post-1171480441771101172007-02-14T14:12:00.000-05:002007-02-14T14:14:02.063-05:00"Every creature is better alive than dead, men and moose and pine trees, and he who understands it aright will rather preserve its life than destroy it." -Henry David Thoreau, "Chesuncook," The Maine Woods, 1848Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0tag:blogger.com,1999:blog-34693888.post-1171399322565084032007-02-13T14:59:00.000-05:002007-02-13T15:42:02.850-05:00<div align="center"><strong><span style="font-size:130%;">Ginger/Garlic Chickpeas and Iome interesting Things About Ginger</span></strong></div><div align="center"><strong><span style="font-size:130%;"></span></strong> </div>It's been snowing all day. I love snow. There is a row of white pine trees in the yard that look beautiful covered with snow. my two cats are enjoying looking out of the window watching the snow fall. They seem to have settled into their new home, and they seem happy here.<br /><br />The snow made me hungry for something hot and spicy. I made the following recipe for lunch, and really enjoyed it.<br /><br />This recipe comes from <em><strong>The Essential Vegetarian Cook Book</strong></em>, by Diana Shaw, published by Clarkson Potter Publishers, page 360. She calls it "My Favorite Chickpeas". It’s one of my favorites, too.<br /><br /><br /><div align="center"><br /><strong><span style="font-size:130%;">My Favorite Chickpeas</span></strong><br />Serves 4</div><br /><br /><br />2 teaspoons canola oil<br /><br />4 garlic cloves, grated<br /><br />3 tablespoons grated, peeled fresh ginger<br /><br />1 tablespoon ground cumin<br /><br />2 teaspoons ground coriander<br /><br />1 teaspoon ground turmeric<br /><br />1/4 teaspoon cayenne pepper<br /><br />1 cup fresh or canned tomato puree<br /><br />2 cups cooked chick peas, drained and rinsed<br /><br />1 tablespoon fresh lemon juice<br /><br />Heat the oil in a skillet over medium-high heat. When the oil is hot, turn down the heat to low and add the garlic, ginger, cumin, coriander, turmeric, and cayenne pepper. Saute, stirring constantly, until everything is well combined and the mixture has a uniform color, about 4 minutes.<br /><br />Stir in the tomato puree, turn the heat up to medium, and bring to a gentle simmer. Add the chickpeas and bring to a simmer again. Cover, turn the heat to low, and simmer until the mixture is thick, about 20 minutes.<br /><br />Stir in the lemon juice and remove from the heat. Let the chickpeas sit for 10 minutes before serving.<br /><br /><div align="center"><br /><strong><span style="font-size:130%;">Some Interesting Things About Ginger</span></strong></div><br /><br /><br />Though commonly referred to as a root, ginger is actually a tropical rhizome (botanical name Zingiber officinale), in the same family as turmeric and cardamom. It is native to Southern Asia and has long been a staple in Asian cuisines.<br /><br />Ginger is popular in the Caribbean Islands, where it grows wild. Jamaican ginger is prized for its strong flavor. Jamaica provides most of the world's supply, followed by India, Africa and China.<br />Ginger can be grown in a flowerpot at home, but since it is a tropical plant, it must be brought indoors when the weather turns cool.<br /><br /><br /><br />The Chinese were using ginger as long ago as the 6th century BC. Ginger was used by the ancient Romans, but almost disappeared in Europe after the fall of the Roman Empire. Marco Polo's brought ginger back from the Far East, and it again became popular in Europe, becoming a much-coveted expensive spice.<br /><br />It is thought that Queen Elizabeth I of England invented the Christmas treat, the gingerbread man.<br /><br />Spanish settlers brought ginger to the New world in the 1500s.<br /><br /><div align="center"><br /><strong><span style="font-size:130%;">Nutrition</span></strong><br /><br /></div><br />Recent studies suggest that ginger can help reduce the inflamation of arthritis and lupus.<br /><br /><strong>Ginger tea</strong> may relieve the chills and congestion of a cold. To make ginger tea, simmer one or two slices of fresh ginger root in water for 10 minutes. Add a pinch of cinnamon.<br /><br />Sipping flat ginger ale or sucking candied ginger may help to relieve nausea due to motion sickness or morning sickness. Ginger is available in capsule form for this purpose.<br /><br />Ginger is said to stimulate gastric juices<br /><br /><br />Ginger is very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin E, Vitamin B6, Iron, Magnesium, Potassium and Selenium, and a very good source of Manganese.<br /><br />Massive doses of ginger can depress the nervous system and cause heart irregularities.<br /><br />Some people are allergic to ginger. This may take the form of flatulence, or it may take the form of a tightening in the throat necessitating uncontrollable burping to relieve the pressure.<br /><br /><br /><div align="center"><br /><strong><span style="font-size:130%;">Buying Ginger</span></strong></div><br /><br /><br />Fresh ginger can be found in the produce section of most grocery stores. Look for ginger with a fresh, spicy fragrance. Fresh ginger should be firm and feel heavy. Choose the hardest, smoothest pieces you can find. Ginger becomes more wrinkled as it ages. Do not buy pieces that have mold. If the ginger is fresh, it will break with a clean snap.<br /><br />Long length is a sign of maturity. Mature rhizomes will be hotter and more fibrous.<br /><br /><div align="center"><br /><strong><span style="font-size:130%;">Forms of Ginger</span></strong></div><br /><div align="center"><br /><strong>Fresh Ginger</strong> </div><br /><br />Fresh ginger is available in two forms: young and mature. <strong>Young roots</strong>, also called green or spring ginger, has a pale, thin skin that requires no peeling, is very tender and has a milder flavor. It can be grated, chopped, or julienned for use.<br /><br /><strong>Mature ginger</strong> root has a tough skin that must be peeled away to get to the fibrous flesh and is usually grated, chopped or ground for use. Mature ginger roots are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Chinese cuisine.<br /><div align="center"><br /><br /><strong>Dried Ginger</strong></div><br /><br />Dried ginger is available whole or in slices. It is usually soaked in liquid before using.<br /><div align="center"><br /><br /><strong>Pickled Ginger</strong></div><br /><br />Called gari or beni shoga in Japan, this form is pickled in sweet vinegar and is usually colored bright red or pink. It ca be added to relishes and condiments. It is a familiar accompaniment to sushi and is also eaten to refresh the breath. It is used raw on tofu or noodles.<br /><br />Pickled ginger is available at Asian markets. It should be kept refrigerated in its container.<br /><br /><div align="center"><br /><strong>Preserved Ginger</strong></div><br /><br />Preserved ginger has been preserved in a sugar-salt mixture. It is usually used as a confection or added to desserts, and good with melons. preserved ginger is available at Asian markets.<br /><br /><div align="center"><br /><strong>Crystallized Ginger</strong></div><br />Also known as <strong>candied ginger</strong>, crystallized ginger has been cooked in a sugar syrup until tender and then coated with granulated sugar. It is commonly used in desserts and can easily be made at home.<br /><br /><div align="center"><br /><strong>Ground Ginger</strong></div><br /><br />Also referred to as <strong>powdered ginger</strong>, ground ginger is available in standard supermarkets, and is used primarily in sweets and curry mixes. Do not substitute ground for fresh ginger in recipes, the flavors are different.<br /><br /><div align="center"><br /><strong>Ginger-garlic paste</strong></div><br /><br /><div align="left">Ginger-garlic paste is available in Asian markets. </div><div align="center"><br /><br /><br /><br /><br /><strong><span style="font-size:130%;">Storing Ginger</span></strong> </div><div align="left"> </div><br /><br />Ginger should be stored in a cool dry place.<br /><br />You can <strong>bury the unpeeled ginger</strong> in dry, sandy soil. Cover with well-pierced foil to provide ventilation. Store in a cool, dark place. Break off pieces, and re-bury the ginger . The ginger will continue to grow in the sand.<br /><br /><strong>Fresh, unpeeled root</strong> should be wrapped in paper towels, placed in a plastic bag and refrigerated up to three weeks.<br /><br /><br />Peeled ginger root <strong>may be stored in Madeira, vodka, or Sherry wine</strong> in a glass container with a tight lid in the refrigerator for up to two months. Since the ginger will take on the flavor of the wine, do not, use ginger which has been stored in wine in dishes where a wine flavor is not desirable. You can use the ginger-flavored wine in stir-fry sauces or marinades (or you can drink it). Replace the wine in the jar as you use it.<br /><br /><strong>To freeze ginger</strong>, place whole, unpeeled knobs of ginger in a zipper-lock freezer bag and place in the freezer. Frozen ginger will keep for 3 months. Slice or break off what you need, and return the rest to the freezer. Freezing ruptures the cells, and makes the ginger soft, but the flavor will not change. Do not freeze peeled or chopped ginger.<br /><br /><strong>Dried ginger</strong> should be kept in a cool, dark space in an airtight container.<br /><br /><strong>Pickled and preserved ginger</strong> should be kept in their original containers in the refrigerator.<br /><br /><div align="center"><strong>Store crystallized ginger</strong> in an airtight container in a cool, dark place for up to three months.<br /><br /><br /><br /><strong><span style="font-size:130%;">Using Ginger</span></strong> </div><br /><br />Ginger is used extensively as a spice in cuisines throughout the world.<br /><br />The fresh ginger root (or rhizome) is relatively mild. The flavor of the candied root is more concentrated. Powdered ginger is the hottest.<br /><br /><strong>To slice ginger</strong>, Cut a thin slice crosswise from a knob of ginger. If peeled slices are called for, peel a section of the knob before slicing.<br /><br /><strong>To sliver or dice ginger</strong>, cut the ginger into very thin slices. Stack the slices and cut into very fine strips for the slivers. <strong>To dice</strong>, cut the slivers crosswise into a fine dice.<br /><br />To mince large amounts of ginger quickly, cut the ginger root into ½ inch chunks, place the chunks into a mini food chopper and mince in 2 to 3 minute pulses until it reaches the desired fineness.<br /><br /><strong>To peel ginger,</strong> scrape the skin with the side of a spoon. Using a vegetable peeler often removes some of the flesh as well as the skin, and the flesh just below the skin is often the best tasting. There is no need to peel ginger that will be used in marinades or teas, or that is to be grated.<br /><br /><strong>To grate ginger</strong>, grate on the finest part of the grater until the ginger turns to pulp. While grating, keep the piece to be grated attached to the larger piece. It’s easier to hold that way. Grate what you need, and return it to the refrigerator or freezer.<br /><br />Oriental markets sell <strong>porcelain graters made for ginger</strong>. They have raised bumps instead of holes. Cut ginger across the fibers and rub the cut edge against the grater. If you cut ginger lengthwise and grate the long side, you will have stringy chunks.<br /><br /><strong>To make ginger less fiery</strong>, soak grated ginger root in cold water for 10 minutes, squeeze dry and use.<br /><br /><strong>To get juice from ginger</strong>, thaw a piece of frozen ginger root. It will be soft enough to squeeze with your fingers, or you can use a garlic press. You can also peel fresh ginger, cut it into chunks, shred it on a grater or puree it in a food processor. Then wrap the pureed ginger in cheese cloth, and squeeze out the juice.<br /><br /><strong>Do not use ground ginger to replace fresh ginger</strong>. They have different flavors. Ground ginger works well in ginger bread, pumpkin pie, and other baked goods, and in curries with other Indian spices.<br /><br /><strong>To use Crystalized or candied ginger, c</strong>hop it and add generously to cookie dough, muffins, gingerbread (in addition to the ginger called for in the recipe), or other baked goods , or add candied ginger to braised or roasted root vegetables. If your recipe calls for sugar and candied ginger, the candied ginger can be chopped in a mini food processor with a bit of granulated sugar to prevent sticking. You can also chop candied ginger with a knife which has been sprayed with cooking spray or dipped in flour.<br /><br />Cooking ginger makes the taste more subtle and less fiery. Added at the beginning of cooking a dish, ginger will give subtler flavor to the dish. Added near the end of cooking, ginger will deliver a more pungent taste.<br /><br /><strong>For ginger lemonade,</strong> combine freshly grated ginger, lemon juice, sweetener, and water. Grated ginger is also good in fruit juices or iced tea.<br /><br />Sprinkle grated ginger, sesame seeds and nori strips on top of rice.<br /><br />Combine ginger, tamari, olive oil and garlic to make a salad dressing.<br /><br />Add ginger and orange juice to pureed sweet potatoes.<br /><br />Add grated ginger to baked apples.<br /><br />Add freshly minced ginger to sauteed vegetables.<br /><a name="safetyissues"></a><br /><br />Ginger is used to flavor ginger ale, a sweet, carbonated, non-alcoholic beverage, as well as the spicier beverage, ginger beer.<br /><br />A ginger-flavored liqueur called Canton is produced in the Guangdong province of China.<br /><br /> Green ginger wine is a ginger flavoured wine produced in the United Kingdom by Crabbie's and Stone's and traditionally sold in a green glass bottle.<br /><br />Ginger is also used as a spice added to hot coffee and tea.<br /><br />In Myanmar, ginger is used in a salad dish called gyin-tho, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds.<br /><br />In traditional Korean kimchi, ginger is minced finely and added into the ingredients of the spicy paste just before the fermenting process. (Vegans, beware! Kimchi often contains anchovies.)<br /><br />In south India, ginger is used in a candy called Inji-murappa ("ginger candy" from Tamil).<br /><div align="left"><br />In South East Asia, the flower of a type of ginger is used in cooking. This unopened flower is known in the Malay language as Bunga Kantan, and is used in salads and also as garnish for sour-savory soups, like Assam Laksa.</div><div align="left"> </div><div align="center"><br /><br /><strong><span style="font-size:130%;"><br />Equivalents</span></strong></div><br /><br />1-inch piece is equivalent to 1/4 teaspoon ground, 1 tablespoon grated or crystalized.<br /><br /><br /><br /><div align="left"> </div><div align="center"><span style="font-size:130%;">Sources</span> </div><div align="left"><br /><br /><br /><br /><br /><em><strong>Brilliant Food Tips and Cooking Tips</strong></em>, by David Joachim, published by Rodale </div><div align="left"><br /><em><strong>Foods that Harm, Foods that Heal, an A to Z Guide to Safe and Healthy Eating</strong></em>, Published by the readers digest Association, Inc., 1997<br /><br /><em><strong>The Kitchen Companion</strong></em>, by Polly Clingerman, published by the American Cooking Guild, Gaithersburg, Maryland</div><div align="left"> </div><div align="left"> </div><div align="left"> </div><a href="http://homecookingabout.com">http://homecookingabout.com</a><br /><br /><a href="http://en.wikipedia.org/wiki/Ginger">http://en.wikipedia.org/wiki/Ginger</a><br /><br /><a href="http://www.organic.co.in/organic-product/organic-ginger">www.organic.co.in/organic-product/organic-ginger</a><br /><br /><a href="http://health.learninginfo.org/ginger-root">http://health.learninginfo.org/ginger-root</a>Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com7tag:blogger.com,1999:blog-34693888.post-1171247677927579442007-02-11T21:32:00.000-05:002007-02-11T21:37:09.393-05:00Here is a quote from <em><strong>Vegan Freak, Being Vegan in a Non-Vegan World</strong></em>, by Bob Torres and Jenna Torres, published by Tofu hound press, page 99 .<br /><br />"-when you become vegan, you open yourself up to a new variety of foods that you probably never would have tried or explored had you not gone vegan. You start to realize that being a vegan is about abundance rather than a limited view about what makes a good dinner."Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com2tag:blogger.com,1999:blog-34693888.post-1171157536870130442007-02-10T20:27:00.000-05:002007-02-10T20:32:17.150-05:00<div align="center"><strong><span style="font-size:130%;">Onion "Butter"</span></strong></div><br /><br />The following recipe is from <em><strong>Cooking the Whole Foods Way</strong></em> by Christine Pirello, published by the Berkley Publishing Company, New York, NY, page 258.<br /><br />The onion butter is very smooth and sweet. Jars of it make good gifts. It is really good on bread, on top of pizza, with noodles, or on top of grains.<br /><br /><br /><div align="center"><strong><span style="font-size:130%;">Onion "Butter"</span></strong><br />makes 5 or 6 servings<br /></div><br /><br />½ teaspoon light sesame oil<br /><br />10 to 12 sweet onions (Vidalia or Walla Walla are the best), cut lengthwise into thin slices<br /><br />sea salt<br /><br />about 2 teaspoons spring or filtered water (no more, or the onion butter will be watery)<br /><br />Heat the oil in a deep, heavy skillet over low heat. Add onions and several pinches of salt to bring out the juices. Cook the onions until they are wilted, stirring occasionally. This takes about 20 minutes. Sprinkle lightly with water and cook, covered, over very low heat (make sure the heat is really low) for at least 5 or 6 hours, or as long as 9 hours. The onions will become very creamy and will turn a dark caramel color.<br /><br />Remove the cover and allow any remaining liquid to be absorbed before stirring.<br /><br />This will keep in the refrigerator for about two weeks.Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0tag:blogger.com,1999:blog-34693888.post-1170993082285850982007-02-08T22:35:00.000-05:002007-02-08T22:51:22.356-05:00In January, my veg club book discussion group discussed<em><strong> Bird Flu, A Virus of Our Own Hatching,</strong></em> by Michael Greger, MD, published by Lantern Books. I think this is an important and timely book. It's a bit scary to read, but it gives helpful suggestions about how we can protective ourselves and our families if an avaian flu pandemic should occur. It's a good idea to be prepared, just in case.<br /><br />The book can be read for free on line at <a href="http://www.birdflubook.com">www.birdflubook.com</a> . You can also order a copy of the book at the same web site. Click on "Buy the book", and scroll to the bottom of the page.<br /><br />I've quoted the book in an earlier blog. Here are some more quotes from the book.<br /><br />"Experts think human influenza started about 4,500 years ago with the domestication of waterfowl like ducks, the original source of all influenza viruses,............... this 'brought influenza viruses into the farmyard, leading to the emergence of epidemics and pandemics.' Before 2500 B.C.E., likely nobody ever got the flu."-p 39<br /><br />Due to viral contamination of meat in general, those who handle fresh meat for a living can come down with unpleasant conditions with names like contagious pustular dermatitis. Fresh meat is so laden with viruses that there is a well-defined medical condition colloquially known as "butcher*s warts," affecting the hands of those who handle fresh poultry, fish, and other meat..... Concerns about viral infection have led to recommendations that pregnant women and people with AIDS not work the slaughter lines."-p 45-46<br /><br />"Realizing this level of contamination, bird flu experts at a CDC symposium reminded consumers not to touch our mucous membranes-rub our eyes or noses-while handling any raw poultry products.Vegetarian? Risk applies to non-meat-eaters as well: Any fecal-fluid drippings of bird droppings trailing down the checkout counter conveyer belt could easily contaminate fresh produce"-p 52.<br /><br />"Like Salmonella, bird flu viruses can infect the chickens' ovaries, so the virus can come prepackaged within the egg as well."-p 52<br /><br />"The National Academy of Science's Institute of Medicine now describes a pandemic as 'not only inevitable, but overdue.' "-p72<br /><br />" 'High concentrations of animals,' concluded the International Food Policy Research Institute, 'can become breeding grounds for disease' ."-p72<br /><br />"Many of humanity's greatest scourges,including influenza, can be traced back thousands of years to the domestication of animals."-p88<br /><br />"Smallpox also may have been caused by a mutant cattle virus.We domesticated pigs and got whooping cough, domesticated chickens and got typhoid fever, and domesticated ducks and got influenza. The list goes on. Leprosy came from water buffalo, the cold virus from cattle or horses."-p 90<br /><br />" The 2005 Nobel Prize in Medicine was awarded to the scientists who discovered in 1982 that bacteria living in the human stomach, which they called Helicobacter pylori, caused stomach cancer and the vast majority of peptic ulcers worldwide. Roughly half of the world's population is now infected.This ulcer-causing bacteria is thought to have originated in sheep*s milk.... What has become probably the most common chronic infection afflicting humanity, according to the CDC, came about because humanity started to drink the milk of another species thousands of years ago"-.p 90<br /><br />"Many disease-carrying mosquitoes prefer to breed out in the open along partially cleared forest fringes, rather than deep in the forest. When livestock are grazed on the cleared land, the animals serve as warm-blooded meals for disease vectors like mosquitoes and biting flies, which may become so numerous they seek out blood meals from humans. Clear-cutting can also create a windfall for disease-bearing rodents."-p 94<br /><br />"The reason French fries can be eaten with abandon without fear of coming down with potato blight is that pathogens adapted to infect plants don*t infect people."-p 96<br /><br />"By cannibalizing our fellow primates, we are exposing ourselves to pathogens particularly fine-tuned to human primate physiology."-p 96<br /><br />"Increasing consumer demand for animal products worldwide over the past few decades has led to a global explosion in massive animal agriculture operations which have come to play a key role in the Third Age of emerging human disease."-p 108<br /><br />"The alfalfa sprouts lining the whole-grain avocado sandwiches of the California health conscious led to a Salmonella outbreak in 2001. Since the first reported sprout outbreak in 1973, there have been at least two dozen more in the United States, including both Salmonella and E. coli O157:H7, infecting thousands of people. How did chicken and cow bacteria get onto sprouts? It was contained in manure used as fertilizer. As the level of infection in herd and flock feces has risen with intensification, so has the contamination of produce crops it has fertilized.-p 118<br /><br />"In practice, whether trying to stem the spread of H5N1 or prevent outbreaks of highly pathogenic bird flu in the first place, locking birds in industrial confinement operations may increase the public health risk on a global scale."-p 214<br /><br />"Influenza is a communicable disease spread from one person to the next; the fewer people you come in contact with, the fewer chances you have of catching it. On a personal level, this means staying in one's home, not going to work, and avoiding crowds like the plague, especially in enclosed spaces. On a community basis, this may mean closing schools, churches, and other public gatherings."-p 284<br /><br />We can prepare our family's pandemic preparedness kit. The kit would contain everything one might need to stay at home for a period that could last from days to months with or without running water and electricity. "-p 314<br /><br />"In a remarkable speech at a conference in Wyoming, Health and Human Services Secretary Leavitt said, 'When you go to the store and buy three cans of tuna fish, buy a fourth and put it under the bed. When you go to the store to buy some milk, pick up a box of powdered milk. Put it under the bed. When you do that for a period of four to six months, you are going to have a couple of weeks of food, and that's what we're talking about.' "-P 315 (We can buy cans of vegan foods.)Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0tag:blogger.com,1999:blog-34693888.post-1170987181330071552007-02-08T20:54:00.000-05:002007-02-25T12:39:29.157-05:00<div align="center"><strong><span style="font-size:130%;">Candied Onions and Some Interesting Things About Onions</span></strong>.</div><br /><br />At last I am settled in my new home. Packing, moving, and unpacking left me little time for blogging. Thank Heaven that's over. Now I can get back to posting most days, and to visiting all of your blogs, which I have missed doing.<br /><br />Here is a recipe I made and really liked. I love onions, especially the sweet ones.<br /><br />This recipe is from <em><strong>Cooking the Whole Foods Way</strong></em>, by Christine Pirello, published by the Berkley Publishing Company, New York, NY, page 259.<br /><br /><div align="center"><strong><span style="font-size:130%;">"Candied" Onions<br /></span></strong>Makes 4 servings</div><p><br /><br />This is good side dish for a winter meal, or on toast or pizza. It keeps for about a week in the refrigerator.<br /><br />6 to 8 onions, cut into thick wedges<br /><br />2 to 3 garlic cloves, finely minced<br /><br />1 tablespoon extra virgin olive oil<br /><br />About 2 teaspoons spring or filtered water<br /><br />soy sauce<br /><br />Reduced balsamic vinegar*<br /><br />Preheat oven to 375. Arrange wedges snugly in a baking dish and sprinkle with minced garlic. Drizzle with oil, water and a little soy sauce. Cover and bake about 45 minutes. Remove cover and bake about 30 minutes until the onions are very soft. Season lightly with the reduced balsamic vinegar, stir gently, and transfer to a serving dish. Serve hot.<br /><br />* <strong>To reduce balsamic vinegar</strong>, place 1 cup balsamic vinegar in a non-reactive saucepan. Simmer, uncovered, over low heat until volume is reduced to ½ cup. Store in a tightly sealed glass jar. A small amount goes a long way. A casserole that will feed four people, will need only 2 to 3 tablespoons of reduced balsamic vinegar for full bodied flavor. </p><p></p><p align="center"><strong><span style="font-size:130%;">Some Interesting Things about Onions</span></strong></p><p><br /><br />Onions are members of the allium family which also includes garlic, elephant garlic, chives, shallots, Welsh onions and Chinese chives. There are also species, such as Allium moly, grown onlyfor ornament.<br /><br /><br /><br />Prehistoric humans probably started eating wild onions very early . Onions may be one of the earliest cultivated crops because they were less perishable than other foods of the time, were transportable, were easy to grow and could be grown in a variety of soils and climates. Onions prevented thirst and could be dried and preserved for times when food was scarce.</p><p><br />Onions grew in Chinese gardens as early as 5000 years ago and they are mentioned in some of the oldest Vedic writings from India. </p><p><br />In Egypt, onions can be traced back to 3500 B.C. Onions were an object of worship to the Egyptians, who saw eternal life in the anatomy of the onion because of its circle-within-a-circle structure. They buried onions along with their Pharaohs.<br /><br />There is evidence that the Sumerians were growing onions as early as 2500 B.C. One Sumerian text dated to about 2500 B.C. tells of someone plowing over the city governor's onion patch.<br /><br />In the Middle Ages, the three main vegetables of European cuisine were beans, cabbage and onions. Onions were used as rent payments and wedding gifts. (I sure wish my landlord would take onions as rent. I grow a lot of them in my garden.)</p><p><br />The first Pilgrims brought onions with them on the Mayflower. Then they found that wild onions grew throughout North America. Native American Indians used wild onions in a variety of ways, eating them raw or cooked, as a seasoning or as a vegetable. </p><p align="center"><br /><strong><span style="font-size:130%;">Onion Varieties</span></strong></p><p><br />Onions come in three colors - yellow, red, and white. </p><p><br />Depending on the variety, an onion can be sharp and pungent or mild or sweet.</p><p><br /><strong>The stronger-flavored white and yellow</strong> varieties are popular for cooking because they become milder and sweeter when cooked, and they give a pleasant flavor to foods with which they are cooked.</p><p><br /><strong>White onions</strong> are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sauteed.</p><p><br /><strong>Yellow onions</strong> are full-flavored and can be used in almost any dish in which onions are used. Yellow onions turn a rich, dark brown when cooked and give French Onion Soup its tangy sweet flavor. </p><p><br /><strong>The red onion</strong>, with its beautiful color, is a good choice for fresh uses or in grilling and char-broiling.<br /><br />Onions range in size from less than 1 inch in diameter (creamers/boilers) to more than 4.5 inches in diameter (super colossal). </p><p>Onions are divided into two categories, spring onions, and globe onions. </p><p><br /><strong>Spring onions</strong> have a mild flavor. Both the green tops and the bulbs are eaten. Globe onions have a more pungent flavor. The dry outer skins are discarded.<br /><br />Onions can also be categorized as fresh onions and storage onions. </p><p><br /><strong>Fresh onions</strong> are in season early in the spring, and are often named after the region where they grow, such as Vidalia from Georgia, Walla Walla from Washington , Maui from Hawaii, Imperial from California , Carzalia from New Mexico, The Texas Spring or Supersweet from Texas , OSO Sweets from Chile, South America. </p><p><br />Fresh onions are available from March to August, though some producers extend the season by storing them in a low-oxygen environment. Because their individual seasons are short, fresh onions are often more expensive that storage onions.</p><p><br />Fresh onions have thin, light-colored skin. Because they have a higher water content, they are typically sweeter and milder than storage onions. This higher water content also makes them more susceptible to bruising.</p><p><br />Fresh onions are good for salads and other fresh and lightly-cooked dishes.</p><p><br />Certain fresh onions, called <strong>sweet onions</strong>, are known for their mild, sweet taste. These onions contain more sugars and fewer sulfur-containing compounds than other onions do. </p><p><br />Sweet onions brown well in the microwave. Place 1 cup of sliced sweet onions with 2 tablespoons vegan margarine in an uncovered dish in the microwave. Heat for 15 minutes on high.</p><p><br />Sweet onions are mild and crisp. They are great for slicing raw on veggie burgers and sandwiches, and salads. If you do cook sweet onions, cook them slowly over low heat. The high sugar content makes them burn easily. </p><p><br />Since sweet onions have a lower sulphur content, they don’t bring tears to your eyes as much as do other onions.</p><p><br /><strong>Storage onions</strong>, also called fall or winter onions, are firm, have a lower water content, and a more pungent flavor than fresh, sweet onions. They are available year round, because their low water content retards molding during storage. Storage onions have multiple layers of thick, dark, papery skin. This category includes the yellow onion, white onion, red onion, Spanish onion, and Bermuda onion.<br /><br />Storage onions are picked in late summer and are dry-cured to retard spoilage.<br /><br />Since storage makes onions more pungent, these onions are usually cooked before eating. </p><p>Storage onions are the best choice for savory dishes that require longer cooking times or more flavor. Cook storage onions slowly with a little fat for robust flavor. </p><p align="center"><br /><strong><span style="font-size:130%;">Here are some popular varieties of onion.</span></strong></p><p><br /><strong>Bermuda onions</strong> are the most commonly used large white onion. They have a sweet mild flavor. Bermuda onions are popular for use in salads. They're available in the spring.<br /><br /><strong>Cippolini onions</strong> ("chip-ah-LEE-nee"), also called Borettana onion, are round, flat Italian onions that are about one to two inches in diameter. They are mild and sweet. Cippolini onions are available in the fall.<br /><br /><strong>Pearl onions</strong> are sweet and mild. They are tiny, about one inch in diameter. They are often pickled or creamed.</p><p><br /><strong>Red onions</strong> have a mild, somewhat sweet taste, and are a favorite for sandwiches and salads. These are sweet enough to eat raw, and they're often used to add color to salads. They go well in salads with avocados and oranges. They're also excellent grilled or lightly cooked. Varieties include the sweet red Italian onion, Italian red onion, creole onion, and red torpedo onion. </p><p>Red onions can be made a bit milder by marinating them in red wine vinegar. </p><p><br /><strong>Shallots</strong> to Americans are shaped like small brown onions with papery brown skins , (Australians use the term shallots to describe green onions) . Shallots have a more delicate, garlicky flavor than other cooking onions, and are a common ingredient in French sauces. Many people find them too hot to eat raw. Shallots are available year-round. </p><p><br /><strong>Spanish onions</strong> are similar to yellow onions, but are larger and a bit sweeter. They are commonly used for cooking. Spanish onions caramelize easily.</p><p align="left"><br /><strong>Yellow onions</strong>, also called yellow globe onions, or yellow storage onions are what most cooks use when a recipe simply calls for "onion." They are higher in sulfur than the white onion, so they are more likely to bring tears to your eyes when you cut into them. Yellow onions turn a rich brown and become sweeter and milder when cooked. Many people find them too pungent to eat raw.</p><p align="left"></p><p align="center"><br /><br /><br /><br /><strong>Health benefits of onions</strong></p><p><br /><br />There is evidence that onions are somewhat effective against colds, heart disease, diabetes, osteoporosis, and other diseases and contain anti-inflammatory, anticholesterol, anticancer, and antioxidant components such as quercetin.</p><p><br />In many parts of the undeveloped world, onions are used to heal blisters and boils. In the United States, products that contain onion extract (such as Mederma) are used in the treatment of topical scars.<br /><br />Researchers have documented that adenosine in onions hinders clot formation, which may help prevent heart attacks.</p><p><br />A cup of boiled onions provides about 225 mg of potassium.</p><p><br />Onions may protect against artery-damaging cholesterol by raising levels of protective high-density liporoteins(HDL’s).</p><p><br />Some studies suggest that eating onions may lower blood pressure.</p><p><br /><strong>Nutritional Values:</strong></p><strong></strong><p><br />Serving Size: 1 medium onion (148g)<br />Amount Per Serving<br />Calories: 60<br />Calories from Fat: 0<br />% of Daily Value<br />Total Fat: 0g 0%<br />Saturated Fat: 0g 0%<br />Cholesterol: 0mg 0%<br />Sodium: 5mg 0%<br />Total Carbohydrate:14g 5%<br />Dietary Fiber: 3g 12%<br />Sugars 9g<br />Protein 2g<br />Vitamin A: 0%<br />Vitamin C: 20%<br />Calcium: 4%<br />Iron: 2%<br />Percent Daily Values are based on a 2,000 calorie diet.<br />Source: PMA Labeling Facts.<br />The red or yellow storage onions have the most antioxidants. </p><p></p><p align="center"><br /><br /><strong><span style="font-size:130%;">Choosing Onions</span></strong></p><p></p><p><br />Globe onions should be firm and heavy for their size, with dry, papery skins Avoid onions that have an odor, or that have green or moldy blemishes, or have green sprouts showing at the top, indicating that the onion is past its prime. Globe onions should have a mild odor, not a strong onion smell </p><p><br />Scallions should have crisp dark green tops, and firm white bottoms.<br /><br />Do not buy onions that have any sign of decay because the decay will spread to other onions .<br />Avoid onions that are soft or sprouting. </p><p><br />Young onions are sweeter than old ones.</p><p><br />When buying sweet onions, look for ones that are light golden-brown in color, with a shiny tissue-thin skin and firm, tight, dry necks. (Ordinary storage onions are darker and have a thicker skin.) When cut, sweet onions should have a creamy white interior. Avoid sweet onions that have soft spots or surface bruises.</p><p></p><p align="center"><br /><strong><span style="font-size:130%;">Storing Onions</span></strong></p><p><br />Globe onions should be stored in a cool dry place, with good air circulation, away from light. Exposure to light can give them a bitter taste. </p><p>Onions should ideally be stored in hanging bags to allow air to circulate around them.</p><p><br />Onions should keep for two to three weeks except in hot, humid weather. In hot humid weather the onions last only one to two weeks.</p><p><br />Scallions will keep a few days in the refrigerator and should be used before they begin to soften.</p><p><br />Do not store onions near potatoes. Potatoes give off moisture and a gas that causes onions to spoil quicker.<br /><br />Chives should be refrigerated wrapped in paper towels in a plastic bag and used within three or four days for the best flavor. </p><p><br />Scallions and leeks can be stored in the refrigerator.</p><p><br />Onions will last for about two months in the refrigerator. Store them in a single layer in the vegetable bin on paper towels. Or, for longer storage, wrap in foil. </p><p><br />You can store onions in pantyhose. Take a leg from a pair of clean, sheer pantyhose, drop an onion into the foot, tie a knot. Hang in a cool, dry, well-ventilated area. </p><p>Onions can be stored on racks or screens. Place on elevated racks or screens, not touching, in a cool area. </p><p><br /><strong>To freeze chopped onions</strong>, you don't need blanch them. Place the chopped onions on a cookie sheet and place them in the freezer. When frozen, place in freezer containers or bags. </p><p><br />To freeze whole onions, peel, wash, core and freeze in a freezer-proof container or bag. </p><p><br />Frozen onions will keep for about a year.</p><p><br />Frozen onions and chives can be added to any dish while still frozen. Frozen onions lose their crispness, and can be used only for cooking.</p><p><br /><strong>Sauteed, grilled or roasted onions</strong> can be kept frozen for a month. Spread the cooked onions in a single layer in a rimmed baking sheet and freeze until solid. Separate clumps and transfer to a zip-lock freezer bag. </p><p><br /><strong>To dry onions</strong>, chop them and dry in the oven, using the lowest setting (or use a dehydrator). Remove them when thoroughly dry but not brown. Store at room temperature in airtight containers. </p><p></p><p align="center"><br /><br /><strong>Using Onions</strong></p><p align="left"><br /><br />Onions are very versatile. They can be used raw in salads or sandwiches, cooked in stews, soups, and casseroles, baked, boiled, sauteed, or creamed and served as a side dish.</p><p align="left"><br />When cooking onions, always cook them over low or medium heat, since they become bitter when cooked at high temperatures. </p><p align="left"><br />If you are only going to use half an onion, use the top half. The root half will store longer in the<br />refrigerator. </p><p align="left">When you need only a small portion of an onion, do not peel the whole onion. Cut off the size you need and peel it. The remaining portion will keep longer with the skin on it in the refrigerator. </p><p align="left"><br />If you need the juice of an onion, squeeze half an onion with the skin on it. Use a lemon squeezer.<br />Onions that have sprouted can still be eaten. The sprouts can also be used. </p><p align="left"><br /><strong>Onions that have become pithy and have begun to sprout</strong> can be placed on a sunny windowsill. They will continue to sprout, and you can snip off pieces of the sprouts to use in salads. Also, instead of discarding the root ends of onions, you can place these in potting soil, roots down. Keep them slightly moist, but not soggy. They will grow sprouts you can use.</p><p align="left"><br /><strong>When sauteeing onions and garlic together</strong>, saute the onions first for ½ of their cooking time to prevent over cooking the garlic. Overcooked garlic will make the dish bitter.</p><p align="left"><br /><strong>To prevent the insides of the onion to pop ou</strong>t when you are cooking them in a casserole or stew, pierce the onion with a skewer before cooking to allow the steam to escape during cooking.</p><p align="left"><br /><strong>To retain the sweetness of raw white and red onions</strong>, chop them, place the chopped onions in a strainer, dip the strainer in a bowl of cold water that has been mixed with a small amount of white vinegar (about ½ teaspoon of vinegar to one quart of water). The slight acidity of the vinegar will stop the onions from turning bitter.</p><p align="left"><br />Onions become sweeter when they are cooked.</p><p align="left"><br />As onions are browned, the sugars and proteins change and become a deep brown color. The onions<strong> caramelize</strong> and the flavor intensifies. This is called the "Maillard reaction." Sprinkling onions with brown sugar will speed caramelization. </p><p align="left"><br />Onions will change color when cooked and turn a creamy white from the chemical "anthocyanin." If this chemical comes in contact with aluminum or iron pots, it will turn brown. Carbon-steel knives can cause the same reaction and turn the onion brown.<br /><br /><strong>To roast onions</strong>, bake whole, unpeeled onions at 400 degrees F. until tender (test for tenderness by piercing with a fork), about 1 hour. Cut in half lengthwise, and serve hot in their skins, topped with vegan margarine, salt, and ground black pepper. </p><p align="left"><br /><strong>To grill onions</strong>, peel large onions, cut them in half or into ½ inch thick slices. Poke small, soaked bamboo skewers through the halves or slices in two directions (so the onions won’t come apart). Brush or spray generously with oil, and lightly sprinkle with salt and pepper. Grill over a medium-hot fire until soft and browned, about 5 minutes per side for slices, and about 8 minutes per side for halves. </p><p align="left"><br /><strong>To make a too-hot onion milder</strong>, soak the cut onion in ice water for 15 to 45 minutes (depending on how large and how hot the onion is) changing the water twice. Pat the onion dry before using. If you add vinegar to the water (2 tablespoons for every 4 cups of water) you can reduce the soaking time to 5 to 30 minutes.<br /><br /><strong>If onions turn blue-gray while cooking</strong>, add a bit of something acidic such as lemon juice or vinegar. </p><p align="left"><br /><strong>To peel pearl onions,</strong> drop them into boiling water, boil one minute, transfer to a bowl of ice water with a slotted spoon. When cool, pinch the root ends and the skin will slip off. You can save time by buying frozen, peeled pearl onions.</p><p align="center"><br /><br /><strong><span style="font-size:130%;">Cutting Onions</span></strong></p><p align="left"></p><p align="left"><br />Slice onions just before you use them. Cut onions will turn bitter when exposed to air for too long. You can also rinse cut onions in water and store them in an airtight glass jar filled with ice water. Stored this way, cut onions will keep their fresh flavor for 3 to 4 hours.</p><p align="left"><br />The bigger and firmer the onion, the easier it will be to cut. </p><p align="left"><br />A wet onion is easier to peel than a dry one.</p><p align="left"><br />Use a sharp knife. A dull knife can slip and will mash rather than slice through the onion. Use a straight-edge chef’s knife, for cleaner cuts. </p><p align="left"><br />Be sure your cutting board is positioned securely on the counter. If necessary, place a damp kitchen towel underneath to keep the board from sliding around. </p><p align="left"><br />When cutting onions ahead of time, pack them in a plastic zipper-lock freezer bag. squeeze the air out of the bag, then enclose in a second plastic zipper-lock freezer bag, and refrigerate. This will help to keep other foods in the refrigerator from absorbing the onion odor.</p><p align="left"><br />Use cut onions within 2 days. </p><p align="center"><br />Save onion trimmings, including the papery brown skin and add to soup stock for golden color, store in a well-sealed plastic zipper-lock freezer bag in your freezer.<br /><br /><br /><br /><strong><span style="font-size:130%;">Equivalents</span></strong></p><p align="left"></p><p align="left"><br />One large onion equals about one cup chopped onion. </p><a name="equiv0"><p align="left"><br />One medium onion equals about 3/4 cup chopped onion.</a></p><p align="left"><br />one small onion equals about 1/3 cup chopped onion, one teaspoon onion powder, or one tablespoon dried onion flakes.</p><p align="left"><br />Five medium onions equal about 1 pound<br /><br /><br /><strong>To cover-up onion cooking odors</strong>, combine, in a saucepan, 6 cups water, 1 cup vinegar, and 1 teaspoon cloves. Bring to a boil and simmer 5 minutes.</p><p align="left"><br /><strong>To remove the smell of onions or garlic from your hands</strong>, rub your hands with the bowl of a stainless steel spoon or other stainless steel utensil, under warm, running water. You can buy a device made for this purpose in kitchen shops. It looks like a bar of stainless steel soap.</p><p align="left"><br /><strong>The smell of onions can be removed from utensils</strong> and cutting board with a strong solution of salt water or a small amount of white vinegar, a paste of baking soda or water, or a slice of fresh lemon rubbed on the surface.</p><p align="left"><br /><strong>To remove the odor of onions from your breath</strong>, eat several sprigs of vinegar or salt-dipped parsley, or plain parsley, or rinse your mouth with equal parts water and lemon juice.<br />You can also chew on fennel seeds or coffee beans. </p><p align="left"></p><p align="left"></p><p align="center"><strong><span style="font-size:130%;">Watery Eyes</span></strong></p><p align="left"><br />When onions are cut, the cells release a chemical that reacts with the fluid in your eyes to form a mild sulfuric acid, causing your eyes to water. Cutting the onions under running tap water or completely under water can help prevent the tears, as can rinsing the onion and leaving it wet while cutting. Freezing the onion for 10 minutes may help. Some people will freeze their knives to enhance this effect. Using a sharp knife will limit the cell damage to the onion, and therefore prevent the release of chemicals. Other methods that some people find helpful are placing a balled-up piece of white bread on the tip of the knife to absorb the fumes, chewing gum, or lighting a candle.</p><p align="left"><br />Some species of onions will cause more tear formation and irritation than others.</p><p align="left"></p><p align="left"><strong><span style="font-size:130%;">Sources:</span></strong></p><p align="left"><br /><br /><br /><em><strong>Grandmother's Food Secrets</strong></em>, by Dr. Myles H. Bader, published by Mylette Enterprises, LLC, Las Vegas NV 89102 </p><p align="left"><br /><em><strong>Brilliant Food Tips and Cooking Tips</strong></em>, by David Joachim, published by Rodale<br />Foods that Harm, Foods that Heal, an A to Z Guide to safe and healthy Eating, Published by the readers digest Association, Inc., 1997</p><p align="left"><br /><em><strong>Professional Vegetarian Cooking</strong></em>, by Ken Bergeron, published by John Wiley and Sons, Inc. </p><p align="left"><a href="http://www.whatscookingamerica.net">www.whatscookingamerica.net</a></p><p align="left"><a href="http://www.onions-usa.org">www.onions-usa.org</a></p><p align="left"><a href="http://www.foodsubs.com">www.foodsubs.com</a></p><p align="left"><a href="http://www.cdkitchen.com">www.cdkitchen.com</a></p><p align="left"></p>Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com1tag:blogger.com,1999:blog-34693888.post-1169082026154733792007-01-17T19:58:00.000-05:002007-01-17T20:00:26.573-05:00"Life is life's greatest gift. Guard the life of another creature as you would your own because it is your own. On life's scale of values, the smallest is no less precious to the creature who owns it than the largest... "-Lloyd Biggle Jr. (1923- )Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com2tag:blogger.com,1999:blog-34693888.post-1169008396693711632007-01-16T22:55:00.000-05:002007-01-22T13:33:07.866-05:00<div align="center"><strong><span style="font-size:130%;">Winter Squash, and Apple Soup With Ginger Root and Some Interesting things About Winter Squash</span></strong></div><br /><br /><br />I've been very busy packing to move, so I haven't posted in a while, and I have missed blogging. Everything should be back to normal in a few weeks.<br /><br />I was given two huge banana squash (about two feet long.) I had never seen such big squashes, and I had never eaten banana squash. It turns out they are really good.<br /><br />I had a lot of squash, so I froze some and I experimented with some squash recipes. Here is a recipe I think is really good. I put this together by adapting a few different recipes.<br /><br /><div align="center"><br /><strong><span style="font-size:130%;">Winter Squash, and Apple Soup With Ginger Root</span></strong></div><div align="center"><strong><span style="font-size:130%;"></span></strong></div><br /><br />About 2 pounds winter squash, (about 4 cups, cubed), peeled, seeded, and cubed<br /><br />2 tart green apples such as Granny Smith, cored, peeled, and chopped (about 2 cups)<br /><br />½ cup chopped onion<br /><br />1 tablespoon chopped fresh thyme<br /><br />2 cups vegetable broth or vegetarian "chicken" broth<br /><br />2 cups unsweetened apple juice<br /><br />½ teaspoon salt<br /><br />2 teaspoons finely chopped fresh ginger root<br /><br />2 tablespoons fresh lemon juice<br /><br />salt and pepper to taste<br /><br />Vegan yogurt for garnish (optional)<br /><br />Steam the squash over gently boiling water until it is tender, about 10 minutes. When the squash is cool enough to handle, scoop out the seeds, peel the squash, and chop into small cubes.<br /><br />Put 1/4 cup of the broth into a medium-sized saucepan. Add the apples, onion, and the thyme, and cook covered over low heat for 10 minutes. Add the squash cubes, the rest of the broth, the apple juice, ginger, and ½ teaspoon salt. Simmer covered over low heat for 20 minutes.<br /><br />Puree the soup in a blender or food processor (you can do this in batches) until the mixture is smooth. Rinse the saucepan and place a sieve over it. Press the soup through the sieve, reheat the soup, and add the lemon juice, salt and pepper to taste.<br /><br />Garnish each bowl of soup with a dollop of vegan yogurt if desired.<br /><br /><div align="center"><br /><br /><br /><strong><span style="font-size:130%;">Some Interesting things About Winter Squash</span></strong></div><br />Squash seems like such an unattractive for such a beautiful delicious food.<br /><br />Squash are the fruits of various members of the gourd family, which fall into two classifications, <strong>summer squash</strong> (such as zucchini, crooknecked squash, pattypan squash) and <strong>winter squash</strong> (such as acorn squash, pumpkin, butternut squash, and hubbard squash).<br /><br />Squash got its name from the Native American, Narragansets, who called summer squash "askatasquash", meaning "to eat raw or green". This name works for summer squash, but winter squash must be cooked.<br /><br />Winter squash come later in the growing season than do summer squash. Summer squash are more perishable than winter squash because summer squash have a high water content. Unlike summer squash, winter squash can be kept for several months, if kept in a cool dry place.<br /><br />Although, these days, summer squash is on the market all winter; and winter squash are on the market in the late summer and fall, as well as winter, at one time vegetables that would keep through the winter, became known as winter vegetables.<br /><div align="left"><br />Winter squash are thick-skinned, and have denser, sweeter flesh than do summer squash.<br />Winter Squash and Pumpkins<br /><br />The words "pumpkin" and "squash" have been used interchangeably by growers, consumers and the seed industry. The difference between winter squash and pumpkins is more culinary than botanical. Pumpkins are considered to be drier, coarser, and strong-flavored compared to squash and are therefore used differently in cooking. Winter squash have a finer texture and milder flavor and pumpkins have a somewhat coarse, stronger flavor. If you plan to cook and eat pumpkins, use Sugar Pie or other "eating" pumpkins. They taste better, and are less stringy than jack-o'-lantern pumpkins.</div><div align="center"><br /><br /><br /><strong>Nutritional Value</strong> </div><br /><br />Winter squash are more nourishing than summer squash. Winter squash are an excellent source of magnesium, potassium, vitamin C, and beta carotene. The deeper the orange color of the squash, the more beta-carotene it contains. Winter squash are also a good source of calcium, folate and other B-vitamins (except B12), potassium, and fiber. Winter squash are one of the few vegetables that do not lose nutritional value after picking.<br /><br /><div align="center"><br /><strong>Selecting Winter Squash</strong> </div><br /><br /><br />Winter squash is available all year long and is at its peak from early fall through the winter.<br /><br />Select squash that are heavy for their size, and have thick rinds. The heaver the squash, the denser and moister the flesh. Choose squash with no soft spots, cuts, breaks, and with their stems intact, if possible. Do not choose those that have sunken or moldy spots. Rough patches are ok, and slight variations in skin color will not affect flavor. If the skin of the squash is dark, it usually means it's darker and riper on the inside.<br /><br /><br /><div align="center"><br /><strong>Storing Winter Squash</strong></div><br /><br /><br />Most winter squash can remain at room temperature for a week or two. After two weeks they should be placed on top of thick pads of newspapers and stored in a cool (45 to 50 degrees), dry, well ventilated place, such as a basement. The exceptions are acorn, sweet dumpling, and delicata, which should not be kept at room temperature at all, but should be stored immediately in a cool, dry place. Winter squash can be stored this way from three to six months (smaller varieties will not keep as long). Check on a regular basis for rot.<br /><br />You can refrigerate tightly wrapped, cut pieces of squash for a few days, but do not refrigerate whole squash or they will spoil quickly from the humidity.<br /><br />Dark-green-skinned squash should not be stored near apples, as the ethylene from apples may cause the skin to turn orange-yellow.<br /><br /><br /><div align="center"><br /><strong>Freezing Winter Squash</strong> </div><br /><br />To freeze winter squash, scrub and cut squash into cooking-size pieces and remove seeds.<br /><br />Steam or bake the squash until they are soft. Remove the pulp from rind and mash, or cut into cubes.<br /><br />Cool quickly by putting the pan with the squash in cold water. Stir the squash occasionally to speed cooling.<br /><br />Put the cooled squash in freezer containers leaving ½ inch head space. Seal, label, date and freeze.<br /><br />Use frozen squash within 8 to 12 months.<br /><br /><div align="center"><br /><strong>Using Winter Squash</strong></div><br /><br />Various varieties of winter squash can be used interchangeably in most recipes, but winter squash cannot be used interchangeably with summer squash.<br /><br />Unlike summer squash, winter squash must be cooked. Winter squash can be baked, roasted, fried, or steamed. They can be pureed, used in soups, pies, breads, stews, and casseroles, or they can be stuffed in various ways.<br /><br />One pound of squash, will make about two servings.<br /><br />One pound of whole raw squash will yield roughly two cups when cooked, seeded, and mashed.<br /><br />One medium-size (15 to 20 pounds) pumpkin will yield 5 to 7 quarts of cooked pumpkin.<br /><br />To cut a squash in half, grasp the squash firmly and use a sharp knife to slice through to the center. Then flip and cut the other side until the squash falls open. Remove and discard the seeds.<br /><br />Wash the exterior of the squash just before using.<br /><br />Winter squash is best baked, but it can also be steamed or boiled.<br /><br /><strong>To bake winter squash</strong>, cut butternut, acorn, or other winter squash in half lengthwise, scoop out and discard the seeds, brush the cut surfaces lightly with oil, and place squash halves, flesh-side-down, in a baking dish. Bake at 375 degrees F until tender, usually about 30 minutes. Take the squash out of the oven just before the bottom starts to burn, but bake long enough for the squash to caramelize.<br /><br />Place the cut halves upright on a serving plate, season with salt, pepper, and vegan margarine, or scoop out flesh and puree with garlic, basil, and olive oil or vegan margarine, or use in recipes.<br /><br />If the squash has exuded a clear liquid during cooking, let the squash cool for about 15 minutes, and it will reabsorb the liquid.<br /><br /><br /><strong>To bake whole squash</strong>, scrub the squash and pierce several times with a sharp knife. Place in a baking dish and bake at 400 degrees F, uncovered, until tender when pierced with a fork, about 45 to 60 minutes. If winter squash is baked with other foods or at a lower temperature, bake for a longer time.<br /><br /><br /><strong>Bake unpeeled thicker-skined squash for easier peeling</strong>. Because winter squash has a thick rind and can be hard to peel, it is sometimes easier to cook the unpeeled squash, and then scoop out the cooked flesh. Scoop the seeds out before or after cooking.<br /><strong><br />To microwave winter squash</strong>, place halves or quarters, cut side down, in a shallow dish. Add 1/4 cup water. Cover tightly and microwave on high for 6 minutes per pound.<br /><br /><strong>To steam winter squash</strong>, scrub squash and cut in half or into pieces. Put 1 to 2 inches of water in a saucepan and bring to a boil. Put squash pieces into a steamer basket. Place steamer basket over the boiling water, cover and steam until tender, about 12 to 20 minutes. Larger pieces of squash take longer to cook.<br /><br /><div align="center"><br /><strong>Varieties of Winter Squash</strong></div><br /><br />Here are some of the most popular varieties of winter squash.<br /><br /><strong>Acorn</strong> -These squash are easy to find. They are popular for baking, and for stuffing. One squash can be cut in half and baked to make two generous servings.<br /><br />Acorn squash are shaped like very large, dark green acorns, with deep ribs running the length of its rind. A small acorn squash weighs from 1 to 3 pounds, and has sweet, slightly fibrous flesh.<br /><br />Look for acorn squash with dark green skins and a large spot of orange. This usually means that the flesh will be deep orange and sweet. If the squash is shiny and a very dark green that means it's not quite ripe yet. Wait till it starts to get a little dull with some orange coloring on the skin before using.<br /><br />You'll know you have a good squash if you cut it open and it's a dark orange, light yellow means it won't be as sweet. There are also golden and multi-colored varieties.<br /><br />The biggest drawback to acorn squash is that the rind is quite hard, and therefore difficult to cut.<br /><br />You can substitute buttercup squash, butternut squash, banana squash, turban squash, hubbard squash, green papayas or golden nugget squash.<br /><br /><strong>Ambercup</strong> - This variety is a relative of the buttercup squash and it resembles a small pumpkin. The bright orange flesh has a dry sweet taste. This squash keeps very long in storage .<br /><br /><strong>Autumn Cup</strong> - This squash has a dark green rind, and a rich flavored flesh. Autumn cup squash measure about 6 inches and weigh about 2 to 3 pounds.<br /><br /><strong>Banana Squash</strong>-This squash is so large that grocers usually package it in smaller slices. It grows up to two feet in length and about six inches in diameter. It has bright orange, finely-textured, sweet flesh.<br /><br />You can substitute butternut squash, buttercup squash, acorn squash or Hubbard squash.<br /><br /><strong>Butternut</strong> - This squash can be easily found in supermarkets. It is a moist squash and tastes a bit like sweet potatoes. It has a bulbous end and pale, creamy skin, a fine-textured, deep-orange flesh and a sweet, nutty flavor. It weighs from 2 to 5 pounds. The more orange the color, the riper, drier and sweeter the squash. The rind is thin enough to peel off with a vegetable peeler. Butternut squash leak a lot of liquid while cooking. It’s a good idea to drain the liquid after an hour or so of cooking to prevent steaming. The liquid tastes good, and you can drink it.<br /><br />You can substitute buttercup squash, acorn squash, calabaza, delicata squash, kabocha squash, hubbard squash, or green papaya.<br /><br /><strong>Buttercup</strong> - Buttercup Squas have a dark green rind with lighter stripes and a round shape, with a circular gray patch on the blossom (non-stem) end. They have a sweet, creamy, orange flesh. Buttercup Squash can be baked, mashed, pureed, steamed, simmered, or stuffed. They can replace sweet potatoes in most recipes.<br /><br />A disadvantage of buttercup squash is that they tend to be dry. The rind is a little thick, so baking it whole is easier than peeling or cutting it raw.<br /><br />Choose buttercup squash that are heavy for their size.<br /><br />You can substitute butternut squash, acorn squash, Hubbard squash, delicata squash, kabocha squash, or green papaya.<br /><br /><strong>Carnival Squash</strong> - This is a cream colored squash with orange spots or a pale green squash with dark green spots in vertical stripes. Carnival Squash have hard, thick skins. The sweet yellow flesh tastes like sweet potatoes or like butternut squash.<br /><br />Carnival squash can be baked or steamed then combined with vegan margarine and fresh herbs.<br /><br /><br /><strong>Delicata</strong> -The delicata squash is an heirloom variety, and is a fairly recent reentry into the culinary world. It was popular in the 1920's.<br /><br />Delicata squash is also called sweet potato squash, peanut squash, and bohemian squash. It has a cylindrical shape, similar to butternut without the bulbous portion. The skin is pale yellow with dark green stripes. The creamy pulp is sweet and smooth with a nutty flavor and tastes a bit like sweet potatoes. Its size may range from 5 to 10 inches in length. The squash can be baked or steamed. The skin, which is more tender than that of other winter squashes, is edible.<br /><br />You can substitute butternut squash, buttercup squash, or sweet potatoes.<br /><br /><strong>Fairytail Pumpkin</strong> - This pumpkin is both an eating and ornamental pumpkin. It's thick but tender, and the deep orange flesh is sweet, thick, and firm. It has a coach-like shape and a warm russet color. Fairytail pumpkins are usually used for baking. Cut them into pieces and bake in the oven.<br /><br /><br /><strong>Gold Nugget</strong> - This variety of winter squash is sometimes referred to as an Oriental pumpkin, or golden nugget squash. It looks like a small pumpkin. It ranges in size from one to three pounds.<br /><br />Gold nugget squashes are small, weighing on average about 1 pound. Both the skin and the flesh are orange.<br /><br />Gold nugget squash don’t have as much flesh as other squashes and the heavy rind makes them hard to cut before cooking.<br /><br />Gold Nugget Squash may be cooked whole or split lengthwise (removing seeds). Pierce whole squash in several places, and bake halved squash hollow side up.<br /><br />Select squash that are heavy for their size, and have a dull finish. Those with shiny rinds are probably immature, and won't be as sweet.<br /><br />You can substitute acorn squash.<br /><br /><strong>Hubbard</strong> - This squash has extra-hard skin which makes them one of the best keeping winter squashes. They are very large and irregularly shaped, with a skin that is bumpy. They have a blue/gray skin, and they taper at the ends. They have large seeds, and a dense flesh.<br /><br />Hubbard squash is often sold packaged in pieces because it can grow very large.<br /><br />Hubbard squash has a somewhat similar taste to Kabocha squash (see below). The yellow flesh is very moist and takes longer to cook. They are generally peeled and boiled, cut up and roasted, or cut small and steamed or sautéed. Hubbard squash is good in pies.<br /><br />The rind of hubbard squash is hard to cut though.<br /><br />Hubbard squash, if in good condition initially, can be stored 6 months at 50 to 55 degree F. Less rot will occur if stems are completely removed before storage.<br /><br />You can substitute golden delicious squash , buttercup squash, butternut squash, banana squash, acorn squash, or green papaya<br /><br /><br /><strong>Kabocha</strong>-This squash is also known as a Japanese squash, Ebisu, Delica, Hoka, Hokkaido, or Japanese Pumpkin. Kabocha is the generic Japanese word for squash, but refers most commonly to a squash of the buttercup type.<br /><br />It is an orange-fleshed winter squash with a striated green rind. It's sweeter, drier, and less fibrous than other winter squash, and it tastes a bit like sweet potatoes.<br /><br />Kobocha Squash may be cooked whole or split lengthwise (removing seeds). It has a rich sweet flavor, and often dry and flaky when cooked. Use in any dish in which buttercup squash would work.<br /><br />Kobocha squash freezes well.<br /><br /><a name="kabocha_32_squash"></a>You can substitute butternut squash, acorn squash, turban squash, or other winter squash.<br /><br /><strong>Pumpkin</strong>-The common Hallowe'en pumpkin is not the best choice for making pies, as it is too watery. The sugar pumpkin which is smaller, sweeter, and less watery, is better for making pies. Canned pureed pumpkin also works very well for pies.<br /><br />You can substitute autumn squash, Hubbard squash, calabaza, butternut squash , buttercup squash, acorn squash or sweet potatoes.<br /><br /><strong>Red Kuri-</strong> Originally from Japan and also known as "baby red hubbard," this squash has an orange-red skin and is round with a slight teardrop shape. The flesh texture is very smooth and creamy, with a savory chestnut-like flavor.<br /><br /><strong>Spaghetti squash</strong>-This squash is also called vegetable spaghetti, vegetable marrow, noodle squash, calabash, or squaghetti. This is a small, football-shaped squash which ranges in size from 2 to 5 pounds or more. It has a golden-yellow, oval rind and a mild, nut-like flavor. It is not as sweet as the other squashes.<br /><br />When cooked, the flesh separates in strands that resemble spaghetti.<br /><br /><br />Look for spaghetti squash with a smooth, dark yellow shell. Those that are nearly white are not very ripe.<br /><br />To prepare spaghetti squash, cut the squash in half lengthwise and remove the seeds, then bake or boil it until tender. Once cooked, use a fork to rake out the "spaghetti-like" stringy flesh, and serve with your favorite sauce. Spaghetti squash is also good seasoned with olive oil and herbs.<br />Spaghetti Squash can be stored at room temperature for about a month.<br /><br /><br />After cutting, wrap in plastic wrap and refrigerate up to 2 days.<br /><br />Spaghetti squash also freezes well.<br /><br /><strong>Sweet Dumpling</strong> - This is a small, mildly sweet-tasting squash which looks like a tiny pumpkin with its top pushed in. The skin color is pale yellow with dark green (and occasionally orange) striping. They weigh only about 7 ounces. They are a great size for stuffing and baking as individual servings. The deep yellow flesh is sweeter and drier than that of other winter squash, and the peel is soft enough to be eaten.<br /><br /><strong>Turban</strong> -These squashes come in bizarre shapes with extravagant coloration that makes them useful for decorations. Turban squash can be a combination of orange, yellow, and green. They have a hard, bumpy shell with a turban shaped form at the blossom end. Despite the beautiful rind, the flavor is somewhat bland. You can use them as a centerpiece, or you can hollow them out and use them as exotic soup tureens. They store well.<br /><br /><strong>Sources</strong><br /><br /><em><strong>The Essential Vegetarian Cook Book</strong></em>, by Diana Shaw, published by Clarkson Potter Publishers<br /><br /><em><strong>Grandmother's Food Secrets</strong></em>, by Dr. Myles H. Bader, published by Mylette Enterprises, LLC, Las Vegas NV 89102<br /><br /><em><strong>Vegetarian Cooking for Everyone</strong></em>, by Deborah Madison, published by Broadway Books, New York<br /><br /><em><strong>Brilliant Food Tips and Cooking Tips</strong></em>, by David Joachim, published by Rodale<br /><br /><a href="http://www.cityofholland.com">www.cityofholland.com</a><br /><br /><a href="http://www.whatscookingamerica.net/squash">www.whatscookingamerica.net/squash</a><br /><br /><a href="http://www.foodsubs.com/Squash">www.foodsubs.com/Squash</a><br /><br /><a href="http://www.seedtosupper.com/winter_squash_recipes">www.seedtosupper.com/winter_squash_recipes</a><br /><br /><a href="http://www.ehow.com/how_2896_make-thai-green">www.ehow.com/how_2896_make-thai-green</a><br /><br /><a href="http://www.321recipes.com/winter_squash">www.321recipes.com/winter_squash</a><br /><br /><a href="http://www.vegfamily.com/vegan-cooking/winter-squash">www.vegfamily.com/vegan-cooking/winter-squash</a><br /><br /><a href="http://www.publix.com/wellness/notes/Display.do?id=Food_Guide&childId=Winter_Squash">www.publix.com/wellness/notes/Display.do?id=Food_Guide&childId=Winter_Squash</a>Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com6tag:blogger.com,1999:blog-34693888.post-1167707258705062442007-01-01T22:07:00.000-05:002007-01-01T22:07:38.776-05:00<div align="center"><strong><span style="font-size:130%;">Fresh Mango Sauce</span></strong></div><div align="center"><br /><br />I wish everyone a very happy new year!</div><br />I’m getting ready to move to a new apartment. I won’t be moving too far away, just across the Susquehanna River from Harrisburg, but It’s a lot of work getting ready. I won’t be blogging quite as much until I get settled into my new place at the end of January. I’m excited about the move, though. It's a much nicer place.<br /><br />Here is a very simple mango recipe that I really like, from <em><strong>Brilliant Food Tips and Cooking Tips</strong></em>, by David Joachim, published by Rodale, page 446. I think some of the best tasting recipes are the simplest.<br /><br />This is good over vegan ice cream or waffles.<br /><br /><br /><div align="center"><br /><strong><span style="font-size:130%;">Fresh Mango Sauce</span></strong><br />makes about 2 cups</div><div align="center"></div><br />1 large pitted and chopped mango (see my blog from 12/30/06.)<br /><br />3 tablespoons brown sugar (or the sweetener of your choice, to your taste-I use agave nectar. Since agave is a liquid, my mango sauce is more runny, but still good.)<br /><br />1 tablespoon lime juice<br /><br />Combine all ingredients in a blender and process until smooth.Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0tag:blogger.com,1999:blog-34693888.post-1167535486061550062006-12-30T22:23:00.000-05:002006-12-30T22:25:13.863-05:00"Kindness to all God's creatures is an absolute rock-bottom necessity if peace and righteousness are to prevail. "-Sir Wilfred Grenfell (1865-1940)Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0tag:blogger.com,1999:blog-34693888.post-1167521497476439052006-12-30T18:31:00.000-05:002006-12-30T18:31:49.030-05:00<div align="center"><strong><span style="font-size:130%;">Mango Salsa and Some Interesting Things About Mangoes</span></strong></div><div align="center"><strong><span style="font-size:130%;"></span></strong></div><br /><br />I found some ripe mangoes in the store. I had never prepared anything with mangoes, so I bought some to try. I made the following salsa recipe, and I liked it a lot. The recipe comes from <em><strong>Brilliant Food Tips and Cooking Tips</strong></em>, by David Joachim, published by Rodale, page 268.<br /><br /><div align="center"><br /><br /><span style="font-size:130%;"><strong>Mango Salsa</strong><br /></span>makes about 3 cups</div><br /><br /><br />1/4 cup chopped sweet or red onion<br /><br />1/4 cup lemon juice, lime juice, or orange juice (I like the lime juice best in this recipe.)<br /><br />1/4 cup chopped, fresh cilantro<br /><br />1 peeled, seeded and sliced ripe mango<br /><br />1 finely chopped small red bell pepper<br /><br />1 finely chopped fresh jajapeno chili pepper (remove seeds for less heat)<br /><br />1 minced garlic clove<br /><br />In a small bowl, stir together the onions, juice, and cilantro. Mix in the rest of the ingredients. This tastes even better after it sits for a few hours at room temperature (but not more than three hours. Refrigerate after three hours.)<br /><br /><br /><div align="center"><br /><strong><span style="font-size:130%;">Some Interesting Things About Mangoes</span></strong></div><br /><br /><br /><br />The mango (plural mangoes or mangos) is the most consumed fruit in the world. No one knows the exact origins of the mango but it appears that it is native to the Southern and Southeast Asian continent including India, Burma, Sri Lanka and Bangladesh. Fossil records were found there dating back 25 to 30 million years. Reference to mangoes as the "food of the gods" can be found in the Hindu Vedas.<br /><br />Mango cultivars arrived in Florida in the 1830's and in California in the 1880's. Most of the mangoes sold in the United States, however, are imported from Mexico, Haiti, the Caribbean and South America.<br /><br />The flavor of the mango is a blend of peach, pineapple, and apricot flavors, with a mixture of sweet and sour. The flesh of the ripe mango has a buttery texture surrounding a large, flat, inedible seed in the center. Mangoes are very juicy. The sweet taste and high water content make them refreshing to eat, but messy.<br /><br />Other common names for the mango are mangot, manga, mangou.<br /><br />The mango is a member of the Anachardiaceae family. Other distant relatives include the cashew, pistachio, Jamaica plum, poison ivy and poison oak.Urushiol, the irritating chemical in poison ivy and poison oak, is also found in mangoes, though much less than poison ivy and poison oak. Some people get dermatitis from touching mango peel or sap. People who have an allergic reaction after handling a mango can usuallystill eat the fruit if someone else first removes the skin. Although I am very susceptible to poison ivy, I didn't have a problem with the mangoes.<br /><br />The mango fruit skin is not considered edible.<br /><br />The leaves are toxic to cattle.<br /><br />Burning of mango wood, leaves and debris is not advised - toxic fumes can cause serious irritation to eyes and lungs.<br /><br />The sweet bell pepper (capsicum) was once known as mango in parts of the midwestern United States. Occasionally midwestern menus will still offer stuffed mangoes, meaning stuffed sweet bell peppers, as an entree.<br /><br />The Mango tree plays a sacred role in India; it is a symbol of love and some believe that the Mango tree can grant wishes.<br /><br />In the Hindu culture hanging fresh mango leaves outside the front door during Ponggol (Hindu New Year) and Deepavali is considered a blessing to the house.<br /><br />Many Southeast Asian kings and nobles had their own mango groves; with private cultivars being sources of great pride and social standing.<br /><br />In India, a certain shade of yellow dye was obtained by feeding cattle small amounts of mango leaves and collecting their urine. Since mango leaves are toxic and cattle are considered sacred, this practice has since been outlawed.<br /><br />The mango is also a common motif in Indian textiles, known as the paisley design<br /><br />There are many varieties of Mangoes. Mangoes come in many colors, shapes, and sizes . They can be oblong, round, or pear shaped. Colors may be pink, yellow, orange and red when ripe, and usually green when unripe, but this depends on the species. Some varieties are yellow to green when ripe. Mangoes can weigh up to 4 pounds. Mangoes sold in markets are usually not differentiated by variety, but are generally 4 to 5 inches long and weigh about 8 ounces. The Manila mango are a smaller, golden-yellow variety.<br /><br />The texture of the flesh varies markedly between different cultivars; some have quite a soft and pulpy texture similar to an over-ripe plum, while others have a firmer flesh much like that of a cantaloupe or avocado, and in some cultivars the flesh can contain fibrous material.<br /><br /><strong>Here are some of the most popular mango varieties:</strong><br /><br /><strong>TOMMY ATKINS MANGO:</strong> This mango is red-orange when ripe and yellow when rotten. The fruit is a regular oval, medium to large sized, 12 to 24 ounces, yellowish-orange with deep red to purple blush, thicker skinned, juicy but firm with medium fiber.<br /><br /><strong>HADEN MANGO:</strong> The fruit is a regular oval, large, 16 - 24 ounces, yellow almost entirely washed over with an orange-red color, mild in flavor with a small amount of fiber.<br /><br /><strong>ATAULFO MANGO:</strong> The fruit is a small, flat, oblong shape, 6 - 12 ounces, greenish yellow to deep golden when ripe; very sweet, rich in flavor and close to fiber free, with a smooth, buttery texture.<br /><br /><strong>KEITT:</strong> Florida. The fruit is a large (20-26 oz.) ovate tapering with slight nose-like protuberance above its tip. It has a green to orange-yellow as it ripens; and a firm flesh with a piney sweetness and minimal fiber surrounding the seed area. A late fruiting mango, it is often available into fall.<br /><br /><br /><br />Mangoes are an excellent source of vitamin A (about 20 times more than an orange) and a good source of vitamin C. They are low in fat and are rich in anti-oxidants, potassium and fiber. The vitamin content depends upon the variety and maturity of the fruit. One cup of fresh mango gives you about 184% of the Daily Value for vitamin A (and it's super rich in beta-carotene), and 61% of the Daily Value for vitamin C. When the mango is green the amount of vitamin C is higher, as it ripens the amount of beta carotene (vitamin A) increases.<br /><br />Mangoes have a high sugar content.<br /><br />Mangoes contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid.<br /><br /><br /><div align="center"><strong>Buying Mangoes</strong></div><br /><br /><br />When choosing mangoes, press the stem end, hold it close to your nose and sniff. Fresh mangoes have a sweet, resinous scent. If there is no scent, there will be little flavor. A sour smell or a smell of alcohol means the mango is beginning to ferment and is past its prime. The mango should feel firm when held in the palm of your hand. The skin should be tight, not loose or wrinkled. Buy mangoes that give slightly when pressed. Check the area around the stem for plumpness and roundness. Avoid fruit that is very soft or bruised. A couple of black spots are acceptable as these indicate a very ripe mango (the riper ones are sweeter).<br /><br />Color is not always a good indicator of ripeness. The most common mango varieties turn yellow as they ripen, but other varieties can be ripe when green or slightly yellow. Most varieties will have beautiful coloring blending from yellow to orange to red, but coloring is not always an indicator of maturity as there are some varieties that retain some green coloring.<br /><br />Fresh mangoes average about 4 inches in length and can range from 9 ounces to 4 pounds in weight. The larger the fruit, the higher the fruit to seed ratio. The largest mangoes have the most juice. Mango season is typically from May through September, but many markets carry mangoes imported from warm climates year-round.<br /><br /><br />Mangoes are available in fresh, frozen, canned, and dried forms. Canned mango nectar is also available<br /><br /><div align="center"><strong>Ripening and Storing</strong></div><br />Mangoes with green areas will ripen in about a week at room temperature, or a bit faster in a paper bag, although completely green fruit may not. Check every day for ripeness. After they are fully ripe, mangoes keep a few days in the refrigerator.<br /><br />Unripe mangoes should not be stored at temperatures below 55 degrees F., since these colder temperatures will cause chilling injury (uneven flesh ripening and off flavors). Mangoes are best left at room temperature. Refrigerate only soft, very ripe mangoes. Ripe mangoes may be refrigerated whole and unpeeled for 4-5 days. Peeled, sliced and covered fruit can be stored for 3 days in refrigerator.<br /><br /><br />Mangoes freeze well if they are very ripe. Peel, slice and package them in moisture-proof freezer bags or containers. They can also be pureed and frozen. Greener mangoes should be frozen with sugar or sugar syrup.<br /><br />To freeze uncooked green mangoes, sprinkle sugar over the peeled, seeded, chopped fruit. Stir gently with a wooden spoon until the sugar dissolves in the fruit's own juices, making sure the pieces are coated. Seal in an airtight container leaving 1/2-inch airspace or in plastic freezer bags with all air squeezed out.<br /><div align="center"><br /><br /><strong>Using Mangoes</strong></div><br />The mango is very versatile and can be used at any stage of maturity. Each variety is slightly different in flavor and other characteristics. Green or immature fruit is excellent for cooking as a sauce. Green mango slices may be substituted for any recipe calling for tart apples.<br /><br />Green mango sauce or dry green mango powder can also be used as a tenderizer and substitute for MSG (monosodium glutamate).<br /><br />Ripe mangoes can be enjoyed raw eaten out of hand or as a fresh fruit, dessert, salad or salsa. They are also used for chutney, preserves, and jams. One medium mango, 4 inches x 31/2 inches yields approximately 2 cups of prepared fruit.<br /><br /><br />Eat as-is with a spoon, or mix into breakfast cereal. Pieces can be frozen, made into juice, marmalade, compote, or pureed into sauces.<br /><br />An average large mango will about 1-3/4 cups diced fruit.<br /><br />Be careful, the juice will stain your clothing.<br /><br /><br />Mangoes are widely used in chutney, which in the West is often very sweet, but in the Indian subcontinent is usually sharpened with hot chiles or limes.<br /><br />In India, ripe mango is often cut into thin layers, dried , folded, and then cut and sold as bars that are very chewy.<br /><br />Mango is also used to make juices, both in ripe and unripe form.<br /><br />Pieces of fruit can be mashed and used in ice cream; they can be substituted for peaches in a pie, or put in a blender with soy or rice milk, a little sugar, and crushed ice for a refreshing beverage.<br /><br />In Thailand and other South East Asian countries, sweet glutinous rice is flavored with coconut then served with sliced mango on top as a dessert.<br /><br />Use mangoes in mixed fruit salads, in stir-frys , or in mango muffins or mousse.<br /><br />In many tropical countries, mangoes are peeled and sliced on an angle in a criss-cross fashion down to the seed and then served on a stick or a special mango fork, much like a popsicle or ice cream bar.<br /><br />Ripe mangoes are extremely popular throughout Latin America. In Mexico, sliced mango is eaten with chili powder and/or salt. Street vendors sometimes sell whole mangoes on a stick, dipped in the chili-salt mixture. In Indonesia, green mango is sold by street vendors with sugar and salt and/or chili.<br /><br />Half-ripe mangoes are best for cooking, as they hold their shape better. Mango chutneys often use half-ripe mangoes.<br /><br />Unripe (green) mangoes are popular in many dishes from India, Thailand, and Malaysia. The flesh is tart rather than sweet. Green mangoes are usually available in Asian and Indian markets.<br /><br />Filipinos eat tart green mangoes sprinkled with salt or soy sauce. In Thailand, green mango slices are dipped in chile powder, sugar and salt as a snack. Grated green mango is used throughout Southeast Asia, India and Malaysia to add a tart flavor to dishes, especially in salads, relishes or as pickles<br /><br />Dried unripe mango used as a spice in India is known as amchur (sometimes spelled amchoor). Am is a Hindi word for Mango.<br /><br />In Guatemala, Ecuador, Nicaragua and Honduras, vendors sell slices of peeled green mango on the streets, often served with salt.<br /><br />In Hawaii green mangoes are often pickled.<br /><br /><br />Mangoes are delicious as is, in all sorts of salads, in salsas and chutneys, or tarts and cakes. You can even grill fresh mango.<br /><br />Mangoes are good chilled two hours before serving them.<br /><br />Mango juice tastes good combined with other fruit juices. Remove skin and pit before juicing<br /><br /><br />Dried mangoes must be rehydrated in warm water for about four hours before adding to your recipe.<br /><br />If you can't find mangoes, try substituting peaches or nectarines in recipes.<br /><br />Wash mangoes carefully in cool water before using.<br /><br />Mangoes should always be peeled before using.<br /><br /><div align="center">If the fruit is too ripe to cut without making a mess, roll the fruit in your hands or on a hard surface, until it is extremely soft, slice off the stem end and squeeze the juice into a glass, a container or right into your mouth.<br /><br /><br /><strong>To slice a mango</strong> </div><br /><br />1. With a sharp thin-bladed knife, cut off both ends of the fruit.<br /><br />2. Place fruit on flat end and cut away peel from top to bottom along curvature of the fruit.<br /><br />3. Cut fruit into slices by carving lengthwise along the pit.<br /><br /><br /><div align="center"><strong>To Cube a Mango</strong></div><br />1. Cut both "cheeks" of the fruit from the pit.<br /><br />2. Cut ½" squares by scoring mango with a sharp knife. Do not cut through skin.<br /><br />3. Turn mango half "inside out," separating cubes. Slice off squares with a knife.<br /><br /><strong>Sources:</strong><br /><br /><em><strong>Brilliant Food Tips and Cooking Tips,</strong></em> by David Joachim, published by Rodale<br /><br /><em><strong>World Vegetarian, by Madhur</strong></em> Jeffrey, published by Clarkson Potter Publishers, New York<br /><br /><a href="http://www.freshmangoes.com/varieties">www.freshmangoes.com/varieties</a>.<br /><br /><a href="http://www.2747.com/2747/food/mango">www.2747.com/2747/food/mango</a><br /><br /><a href="http://en.wikipedia.org/wiki/Mango">http://en.wikipedia.org/wiki/Mango</a><br /><br /><a href="http://www.crfg.org/pubs/ff/mango.html">http://www.crfg.org/pubs/ff/mango.html</a><br /><a href="http://www.webmd.com/content/article/128/116876">http://www.webmd.com/content/article/128/116876</a><br /><br /><a href="http://homecooking.about.com/od/fruit">http://homecooking.about.com/od/fruit</a><br /><br /><a href="http://www.mamashealth.com/fruit/mango.asp">http://www.mamashealth.com/fruit/mango.asp</a><br /><br /><a href="http://www.globalgourmet.com/food/kgk/2000/0600/kgk062400">http://www.globalgourmet.com/food/kgk/2000/0600/kgk062400</a><br /><br /><a href="http://www.bellybytes.com/food/mango">http://www.bellybytes.com/food/mango</a><br /><br /><a href="http://www.answers.com/topic/mango">http://www.answers.com/topic/mango</a><br /><br /><a href="http://www.kroger.com/hn/Food_Guide/Mango">http://www.kroger.com/hn/Food_Guide/Mango</a><br /><br /><a href="http://sarasota.extension.ufl.edu/FCS/FlaFoodFare/Mango">http://sarasota.extension.ufl.edu/FCS/FlaFoodFare/Mango</a>Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com1tag:blogger.com,1999:blog-34693888.post-1167272764335598992006-12-27T21:25:00.000-05:002006-12-27T21:26:04.633-05:00"To inflict cruelties on defenseless creatures, or condone such acts, is to abuse one of the cardinal tenets of a civilized society - reverence for life. "-Jon Evans (1917- )Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0tag:blogger.com,1999:blog-34693888.post-1167242640203216502006-12-27T13:03:00.000-05:002006-12-27T14:59:04.370-05:00<div align="center"><strong><span style="font-size:130%;">Mushroom and Sun-Dried Tomato Risotto</span></strong></div><div align="center">Serves 4</div><div align="center"><strong></strong></div><br />This recipe uses arborio rice, a rice that cooks to a creamy consistency around a creamy center. It's a bit labor-intensive because you have to stir almost constantly, but I think its worth the effort. This recipe comes from <em><strong>Vegan With a Vengeance</strong></em>, by Isa Chandra Moskowitz, published by Marlowe & Company, page 186.<br /><br />6 cups vegatable broth<br /><br />1 cup dried shiitake mushrooms<br /><br />3 tablespoons olive oil<br /><br />1 cup finely chopped shallots<br /><br />3 cups thinly sliced cremini mushrooms*<br /><br />1/4 cup chopped sun-dried tomatoes<br /><br />2 garlic cloves, minced<br /><br />1 tablespoon minced fresh thyme<br /><br />2 teaspoons minced fresh rosemary<br /><br />1/2 teaspoon ground or freshly grated nutmeg<br /><br />A few dashes freshly ground black pepper<br /><br />1/2 teaspoon salt<br /><br />1 1/2 cups arborio rice<br />A few drops black truffle oil<br /><br />*Cremini mushrooms are baby portobellos or "baby bellos"<br /><br />Bring the broth to a simmer in a medium-sized saucepan. Add the dried shiitake mushrooms and simmer for about 2 minutes, until the mushrooms are tender. With a slotted spoon, transfer the shiitake mushrooms to a platter. When they are cool enough to handle, coarsely chop them. Cover the broth and keep warm over very low heat.<br /><br />In a medium-sized saucepan over medium heat, saute the shallots for about 5 minutes. Add the cremini mushrooms (baby bellos) and the sundried tomatoes. Cook until the creminis are tender and most of their moisture has been released, about 7 minutes. Add the garlic, shiitakes, thyme, rosemary, nutmeg, pepper, and salt. Saute for another 3 minutes.<br /><br />Add the rice and stir for 2 minutes. Add 1 cup of broth. Stirring often, simmer until the broth is absorbed, about 6 minutes. Add another cup of broth, and simmer until the broth is absorbed, still stirring often. Continue to add broth by the cupfuls, cooking and stirring until the rice is tender and creamy and all the broth is absorbed. This should take about 30 minutes. Spoon onto plates, and drizzle a bit of black truffel oil on top, if you wish.Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0tag:blogger.com,1999:blog-34693888.post-1166895987103751832006-12-23T12:42:00.000-05:002006-12-23T12:46:27.356-05:00I'm taking a few days off from blogging to enjoy time with my family. I hope everyone has a merry Christmas, and wonderful holidays. I'll be back in a few days.Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0tag:blogger.com,1999:blog-34693888.post-1166747131791612892006-12-21T19:23:00.000-05:002006-12-21T19:25:32.063-05:00"To my mind, the life of a lamb is no less precious than that of a human being. I should be unwilling to take the life of a lamb for the sake of the human body"-Mohandas Gandhi (1869-1948)Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com2tag:blogger.com,1999:blog-34693888.post-1166652793271126032006-12-20T17:08:00.000-05:002006-12-20T17:13:13.736-05:00<div align="center"><strong><span style="font-size:130%;">Pam’s Vegan "Egg" Nog</span></strong></div><div align="center">makes 1 quart</div><div align="center"><strong><span style="font-size:130%;"></span></strong> </div><br />A friend of mine brought this delicious vegan "egg" nog to a party. We all loved it.<br /><br /><br />12 oz silken tofu<br /><br />1 very ripe banana<br /><br />1/3 cup maple syrup<br /><br />1 ½ tablespoon vanilla<br /><br />¼ teaspoon salt<br /><br />¾ teaspoon cinnamon<br /><br />½ teaspoon nutmeg<br /><br />1 cup almond milk<br /><br />1 cup rice milk<br /><br />1 ½ cups soymilk<br /><br />Combine all ingredients in a blender. Blend until smooth & frothy.<br /><br />It will keep for two days in fridge.Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0tag:blogger.com,1999:blog-34693888.post-1166550932731168332006-12-19T12:45:00.000-05:002006-12-19T12:55:33.460-05:00<div align="center"><strong><span style="font-size:130%;">Some interesting things About Parsnips</span></strong></div><br /><br /><br /><br />A parsnip is a white root vegetable with a slightly sweet flavor and is a member of the parsley family . Parsnips look like white-yellow carrots, but they are sweeter than carrots. Parsnips are creamy yellow on the outside and white on the inside.<br /><br />The ancient Romans grew and cooked parsnips to make broths and stews. Throughout the Dark Ages and early Middle Ages, parsnips were the main starchy vegetable for ordinary people. Parsnips were easy to grow and provided a good source of starch during the lean winter months. They were also valued for their sugar content. Sweet parsnip dishes like jam and desserts became part of traditional English cookery, and they were used for making beer and wine. Today parsnip wine is still one of the most popular of the country wines in England.<br /><br />Parsnips are high in soluble fiber, whish helps to lower cholesterol and helps to regulate blood sugar. parsnips are a good source of folic acid, calcium, iron and potassium, and contain moderate amounts of vitamins A and C, along with some of the B vitamins. Unlike their carrot cousins, parsnips are not a great source of beta-carotene.<br /><br />Parsnips are available year-round in some markets but are easier to find in winter and early spring. If parsnips are harvested after a frost, they will taste sweeter, because the extra time and a frost help turn the starch into sugar. Many people prefer the young tender parsnips which are available in the early summer.<br /><strong><br />When choosing parsnips</strong>, look for the small- to medium-size parsnips, about 8" to 10" in length. These are less fibrous and more tender. The larger roots have a stronger flavor and a more fibrous texture with a woody center. Avoid parsnips with blemishes. They should feel firm and be a pale ivory color without any sprouting roots. The skin should be fairly smooth and firm, not shriveled. Any attached greens should look fresh.<br /><br /><strong>To store parsnips</strong>, clip off any attached greens before refrigerating. Attached greens will drain moisture from the root. Store parsnips in your crisper drawer in a loosely closed, or perforated plastic bag . Stored this way, they will keep for a week or two. Cold temperatures close to 32 degrees F. helps tp sweeten the parsnips.To use parsnips, Scrub them well before using them. Trim both ends. Cut 1/4- to 1/2-inch off the top (the greens end) to avoid pesticide residues. Better yet, buy organic parsnips.<br /><br />If you can, peel the parsnips after cooking, they will be sweeter and will retain more nutrients. Almost 50 percent of the nutrients in parsnips are water-soluble, and will leach out into the water during cooking. Most the flavor in parsnips is found just beneath the skin, and some of this flavor will leach out, also. Save the cooking water for use in soups. When parsnips are cooked in soups or stews, the leached-out flavor and nutrients will be in the broth.<br /><br />Very small parsnips need little or no peeling. Just trim the ends and cook according to your recipe. Medium-size and large parsnips may need to be peeled. Larger parsnips also need to have the woody core removed; if it is cut out before cooking, the parsnips will cook more quickly and evenly.<br /><br /><strong>To steam parsnips,</strong> cut them into quarters lengthwise and remove the fibrous core from the larger ones. Small parsnips, whish are about 5 to 7 inches in length and on the slim side, do not need to be cored. Cut into evenly sized pieces and steam until tender, about 10 to 15 minutes, then scrape or peel away the skin. Like carrots, well-scrubbed fresh parsnips may not need peeling.<br /><br /><strong>To roast parsnips</strong> (the most flavorful way to prepare them), cut them into 3- inch-by-1/2 -inch sticks, add carrots for extra color and nutrients, toss with a little olive oil, and place them in a single layer on a baking sheet. Bake at 400 degrees Fahrenheit, turning once, until tender, about 20 to 40 minutes depending on thickness.<br /><br />Small, tender parsnips can be grated into salads, but the larger ones are better cooked.<br /><br />You can serve parsnips whole, cut up or pureed like mashed potatoes. Serve pureed parsnips with a drizzle of olive oil.<br /><br />Parsnips are good seasoned with basil, parsley, thyme, and tarragon. Parsnips are also good with garlic. Ginger and nutmeg will bring out the sweetness of parsnips.<br />Parsnips are great in soups and stews. Add them at the last ten minutes of cooking time so they do not become mushy.<br /><br />Parsnips can also be used to make a flavorful stock, or pureed for a tasty soup thickener.<br /><br />Peeled or cut parsnips will turn brown quickly, so either cook them right away after peeling, or put them in a bowl of water with a bit of lemon juice added, until ready to use, then drain and cook.<br /><br />Parsnips can replace carrots in most recipes, or be combined with carrots. Remember that the flavor of the parsnips will dominate.<br /><br /><br /><div align="center"><br /><br /><strong><span style="font-size:130%;">Oven Roasted Parsnip "Fries"</span></strong></div><br />Several Parsnips<br /><br />Olive oil<br /><br /> salt and pepper<br /><br /> Peel and thinly slice the parsnips. Put the parsnip strips in a mixing bowl and splash in some olive oil. Sprinkle with salt and pepper and mix to coat. Spread the parsnips in a single layer on a baking pan. Bake at 450 degrees F. Mix with a long wooden spoon every 10 minutes or so until brown and crisp.<br /><br /><br /><div align="left"><br /><strong><span style="font-size:130%;">Sources:</span></strong></div><br /><br /><br /><em><strong>Grandmother's Food Secrets</strong></em>, by Dr. Myles H. Bader, published by Mylette Enterprises, LLC, Las Vegas NV 89102<br /><br /><em><strong>Brilliant Food Tips and Cooking Tips</strong></em>, by David Joachim, published by Rodale<br /><br /><em><strong>Vegetarian Cooking for Everyone</strong></em>, by Deborah Madison, published by Broadway Books, New York<br /><br /><a href="http://home.howstuffworks.com/natural-weight-loss-food-parsnips-ga.htm">http://home.howstuffworks.com/natural-weight-loss-food-parsnips-ga.htm</a><br /><br /><a href="http://www.asianonlinerecipes.com/cooking_guide/about-parsnips.php">http://www.asianonlinerecipes.com/cooking_guide/about-parsnips.php</a>Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0tag:blogger.com,1999:blog-34693888.post-1166491194832651522006-12-18T20:18:00.000-05:002006-12-18T20:19:55.130-05:00"A man is ethical only when life, as such, is sacred to him, that of plants and animals as well as that of his fellow man, and when he devotes himself helpfully to all life that is in need of help. "-Dr Albert Schweitzer (1875-1965)Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0tag:blogger.com,1999:blog-34693888.post-1166489751425262902006-12-18T19:48:00.000-05:002006-12-18T19:56:14.986-05:00<div align="center"><strong><span style="font-size:130%;">Parsnip-Scallion Pancakes</span></strong></div><div align="center"><strong><span style="font-size:130%;"></span></strong> </div><br />I love the slight sweet taste of parsnips. today I made the following quick, easy parsnip recipe which is from <strong><em>Vegan with a Vengeance,</em></strong> by Isa Chandra Moskowitz, Published by Marlowe and Company.<br /><br /><br /><div align="center"><strong>Parsnip-Scallion Pancakes</strong><br />makes about 16 2-inch pancakes </div><br /><br /><br />4 cups shredded, peeled parsnips<br /><br />1 cup finely chopped scallions<br /><br />½ cup all-purpose flour<br /><br />2 teaspoons canola plus extra for frying<br /><br />½ teaspoon salt<br /><br />a few dashes fresh black pepper<br /><br />1/3 to ½ cups water<br /><br />In a large bowl, combine the parsnips and scallions. Mix well. Add the flour, oil, salt, and pepper. Toss well to coat. Add1/3 cup of water and mix until the batter holds together when squeezed. Add more water if needed.<br /><br />Preheat a heavy skillet over medium-high heat. Add oil to the pan to a depth of about 1/4 inch. Form about two tablespoons of batter into a ball, to form 2-inch wide pancakes. Add as many pancakes to the pan without crowding, leaving enough space to turn the pancakes over. Cook each side for about 2 ½ to 3 minutes until both sides are golden brown.<br /><br /> Drain on a brown paper bag, and serve hot.Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com4tag:blogger.com,1999:blog-34693888.post-1166315439472663232006-12-16T19:27:00.000-05:002006-12-16T19:34:23.480-05:00<div align="center"><strong><span style="font-size:130%;">Soy and Balsamic Vinaigrette</span></strong></div><br /><br /><br />Here is a good vinaigrette dressing. It comes from <em><strong>The Good Cook</strong></em>, by Anne Willan, published by Stewart, Tabori and Chang.<br /><br />This is a dressing for tart greens such as spinach or arugula and for salads containing cooked root vegetables, such as potatoes and celery root.<br /><div align="center"><br /><strong>Soy and Balsamic Vinaigrette</strong><br />makes 2/3 cup</div><br /><br /><br />2 tablespoons balsamic vinegar<br /><br />2 tablespoons rice wine vinegar<br /><br />1 tablespoon soy sauce<br /><br />1 finely chopped garlic clove<br /><br />6 tablespoons walnut or hazelnut oil<br /><br />In a small bowl, whisk the vinegars, soy sauce, and garlic. Gradually whisk in the oil in a steady stream so the dressing emulsifies and thickens slightly. Taste and adjust the seasonings.<br /><div align="center"><br /><br /><strong>A Few Tips for Making and Using Good Vinaigrettes</strong></div><br /><br /><br /><br />So as not to overwhelm salad greens, use only a little dressing (1/4 cup dressing for 6 cups (about ½ pound) of greens. Use a gentle dressing for salad greens.<br /><br />Vinaigrettes make a good marinade for vegetables to be grilled.<br /><br />Taste the Vinaigrette twice, once when it is made, and a second time after it is mixed with the salad. Adjust the seasonings if needed.Mary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0tag:blogger.com,1999:blog-34693888.post-1166313339696697232006-12-16T18:54:00.000-05:002006-12-16T18:55:43.016-05:00"I would not enter on my list of friends<br />(Though graced with polished manners and fine sense<br />Yet wanting sensibility) the man<br />Who needlessly sets foot upon a worm."<br /><br /> William Cowper, poetMary Frenchhttp://www.blogger.com/profile/17873851017305819524noreply@blogger.com0