I was psyched to get leeks.  I like potato leek soup, but I realize I never make it and don’t really cook with leeks.  Last year, I’m sure I braised or sauteed them.  This year, I am determined to do more.  So I did some research on the “poor man’s asparagus”.  Here’s what you should know.

-We are going to be the healthiest bunch of people ever.  Eating allium vegetables (leeks, onion, garlic) as little as two times a week is associated with a reduced risk of prostate and colon cancer.

-The ancient Romans and Greeks believed the leek had beneficial effects on the throat.  The Roman emperor Nero supposedly ate leeks every day for a strong voice.

-Leeks should be firm and straight with dark green leaves and white necks.    Look for a diameter of 1 1/2 inches or less.

-Unwashed untrimmed leeks can be stored in the fridge for one to two weeks.  Wrap them loosely in a plastic bag to help retain moisture.  

Some serving suggestions:

• Healthy sauté leeks and fennel. Garnish with fresh lemon juice and thyme.
• Add finely chopped leeks to salads.
• Make vichyssoise, a cold soup made from puréed cooked leeks and potatoes.
• Add leeks to broth and stews for extra flavoring.
• Braised leeks sprinkled with fennel or mustard seeds makes a wonderful side dish for fish, poultry or steak.
• Add sliced leeks to your favorite omelet or frittata recipe.

Enjoy!

I began my love affair with parsley (among other things) when I studied abroad in Italy my junior year.  We seemed to have prezzemolo on everything and it never failed to enhance what I was eating.  I still dream about a particularly good homemade pasta with spicy mussels that was topped with parsley.  If I was going to be executed that would be my last meal.  Or one of them.  Anyway . . . it’s my favorite herb and I am not alone in that.  It’s the world’s most popular herb.  Here are some things you should know:

-It seems that every time I write these fun facts, I am talking about antioxidants.  Parsley is no slouch in that department.  Extracts from parley increase antioxidant levels in the blood.  And it’s also a great source of folic acid.

-Fresh parsley should be kept in the refrigerator in a plastic bag. If the parsley is slightly wilted, either sprinkle it lightly with some water or wash it without completely drying it before storing in the refrigerator.

-The ancient Greeks held parsley to be sacred, using it to not only adorn victors of athletic contests, but also for decorating the tombs of the deceased. The practice of using parsley as a garnish actually has a long history that can be traced back to the civilization of the ancient Romans.

-Some people say that it is a natural breath freshener.  Let us know if you have any experience with that one.

Do you ever get stuck in a cooking rut where you cook the same vegetable the same way, each time? This can be one of the pitfalls of a CSA share and eating seasonally–when veggies are in season, that’s what you are getting, week after week.

Such is the case with kale, chard and beans. Beans are technically a fruit of a bean plant and can come in bush or pole (vine) varieties.

Here are four things you can do with beans: Read the rest of this entry »

Fifty percent of the people in my family really like eggplant.  I love eggplant, but I guess it’s hit or miss.  Here are some fun facts for you fellow eggplant lovers (and even you who are not yet ready to come over to the dark purple side ).

-Eggplants belong in the nightshade family with tomatoes, sweet peppers and potatoes.

-Eggplant season is August through October. 

-When cutting an eggplant use a stainless steel knife as carbon steel will react with its phytonutrients and cause it to turn black.

-Rumor has it that eating eggplant, specifically eggplant parmigiana, will induce labor.  The restaurant Scalini’s in Georgia claims that in the past 23 years 300 women have gone into labor within 48 hours of eating there recipe.  I am including the link with the recipe below for those of you who just need to get that baby out. 

http://www.wchstv.com/gmarecipes/eggplantparmigian.shtml

Hooray! I’m going on vacation!  I am so ready sip fruity cocktails and sit on the beach. But what to do with my veggies?  There is nothing I hate more than food waste—especially when that food is the healthy delicious food I get from my CSA share. Read the rest of this entry »

Last week, one of the volunteers added an exclamation point to the carrots sign. And as I watched members come in for pick-up, without fail they exclaimed the word “carrots”. It was quite the happy day. I admit for the longest time, I was not the biggest fan of carrots. I didn’t get what all the fuss was about. My husband loves them and even my dog is almost as into them as peanut butter. But it wasn’t until this spring when I did a nutritional cleanse that I really began to enjoy the daucus carota.

Read the rest of this entry »

My apologies to those of you who are not doing the fruit share, but last week we got the reddest most ripe delicious strawberries ever.  They make a great healthy summer dessert by themselves.  They are still in season and here are four things about them (thank you wikipedia and londonstrawberryfestival.com):
-Strawberries are the only fruit with seeds (approximately 200 per berry) on the outside.

-One cup (144 g) of strawberries contains approximately 45 calories.

-Eating strawberries, which are rich in nitrate, can increase the flow of blood & oxygen to the muscles by 7%.  This prevents muscle fatigue, making exercise easier.

-Folk lore states that if you split a double strawberry in half and share it with the opposite sex, you’ll soon fall in love.

In addition to eating strawberries, my almost three year-old son and I really like watching this video of a strawberry growing.  It’s time lapse so you don’t have to wait all season.

Close Up of Time Lapse of Strawberry Growing and Ripening

We got okra when the CSA first started three years ago.   It was my favorite, but it isn’t happening anymore so I think scapes are the new winners.  Or maybe fresh mint or swiss chard . . . anyway this is about SCAPES!  I was so excited to see them this week.  I brought mine home and sauteed them in oil with chard and mixed them with farro and topped it with some Grana Padano.  It was so good.  Last year when we got them an article about them came out in the Times the next day and from it I learned this: Read the rest of this entry »

This was yet another mystery at pickup last week and we wanted to get to the bottom of it.  Luckily we found this post from a fellow CSA .  Yum!

http://bloomfield-montclaircsa.org/?p=21