Chia Seed Pudding with Peaches and Thyme

I’ve recently become introduced to the chia seed, and this magical ingredient is fast becoming a favorite in my kitchen. Chia seeds are easy to make (put in liquid, done.), and are unbelievably healthy. Benefits include:

Weight loss – Chias are great for weight loss regimes, as eating them reduces food cravings by preventing a portion of the calories you eat from getting absorbed into your system.

Feel Full Faster – Chia seeds make you full because they absorb 10 times their weight in water, forming a bulky gel, filling your stomach.

Hydration – The “chia gel” holds large amounts of water and can hydrate the body. For this reason, chia seeds are often used by runners and marathoner to maintain their body’s hydration.

Omega-3 - This one is HUGE. Chia sees are the RICHEST PLANT SOURCE OF OMEGA -3 (the vital fats that protect against inflammation—such as arthritis—and heart disease). In fact, they contain more Omega-3 than salmon!

Diabetes Benefits – While not yet proven, because chia seeds slow down how fast our bodies convert carbohydrates into simple sugars, studies indicate they can control blood sugar. This leads scientists to believe chia seeds may have great benefits for diabetics.

Superior Seed – They are easier to digest than flax seeds, and don’t need to be ground up.

You can make infinite variations on chia seed pudding, but today, with this blistering heat in NYC, I wanted to make a brighter, summerier (that’s now a word) version. Peaches, thyme, and vanilla flavor this pudding, with accents of honey as the sweetener. Instead of water, I also use unsweetened vanilla almond milk, to lend it a low-calorie, creamy texture. It’s bright, flavorful, fresh, and delicious cold, the perfect treat for a hot afternoon. While I most often prefer to send time outside, I encourage you to eat this inside, with AC on full blast.

Chia Seed Pudding with Peaches and Thyme
3 cups of Unsweetened Vanilla Almond Milk
6 tbs Chia Seeds
.5 tsp Vanilla Extract
2 tbs Honey
.5 tbs Thyme Leaves (Loosely packed)
1 Peach (Diced)

Combine all ingredients except chia seeds, and combine thoroughly. Add Chia seeds, cover, and refrigerate for at least 30 minutes. Serves 4 (Or an indulgent 2).

Per Person: 144 Cal, 2g Protein, 10g Sugar, 14 Carbs. For a sweet treat, that’s pretty good!

Honey Cherry Quinoa Porridge (Say that 10 times fast!)

Tags

Easy, Healthy, Quick, Simple

I love something sweet in the morning. It’s an excuse to eat dessert for no reason other than it’s morning and it feels good. For this reason I love oatmeal, probably stemming from when I was younger and my mom made it with butter, sugar, and milk. Heavenly … but not for the bod. For an updated healthier version, I get my fix now with a quinoa porridge. The protein in quinoa keeps me full and energized to kick off my day, without the heavy stomach and carb spike you get from oatmeal. This super easy quinoa recipe will take you 5 min in the morning, can be prepared ahead of time, and made endless ways.

I bulk this version up by adding a variety of raw seeds (pumpkin, sunflower, hemp, and flax), tart dried cherries (get the unsweetened kind!), low calorie vanilla almond milk, and just a touch of honey.

*Quick Tip* I make a few cups of quinoa at the beginning of the week and keep it in the fridge. It lasts about seven days, and is great to have on hand to pair with everything.

Quinoa

2 Cups of Water
1 Cup of Quinoa

Bring two cups of water to a boil. Add quinoa, and stir. Bring the mixture back to a boil, then turn off the stove and cover. In about 12 minutes, your quinoa will be done, fluffy and soft.

1 tsp Pumpkin Seeds
1 tsp Sunflower Seeds
1 tsp Flax Seeds
1 tsp Hemp Seeds
1 oz Dried Cherries
4-6 oz Almond Milk
Drizzle of Honey

Combine it all together, and enjoy!

Spring is here (Time for a Pineapple Mint Julep!)

Tags

Cocktails, Fresh, Spring

Well, it’s certainly been a while. Sorry to have fallen off track with posting my recipes, but I think this time around I’m going to get into a good habit of this! I’ll just keep things simple…

With Spring here, I’ve been focusing on developing several spring cocktail menus for various clients. This Pineapple Julep that I tossed together yesterday (just in time for the Derby May 5th!) turned out quite fresh and tasty. Maybe a little premature for summer flavors like pineapple, but I can’t help myself, I always want it to feel like a beach day.

This Take on a Mint Julep substitutes cognac for bourbon, giving it a little more easy drink-ability. The addition of pineapple conjures up all those delectable summer feelings (like wearing sandals again! And dresses!)

Pineapple Mint Julep
1.5 oz Cognac (I used Hennessy VSOP)
1 oz Fresh pineapple (you can use pineapple juice as well, but I prefer the fresh)
.25 oz Raw cane simple syrup
5-8 mint leaves

Stack the mint leaves at the bottom of your mixing glass, cover with the simple syrup, and pound down 5 times. Don’t muddle into a paste, as that will disturb and distort the flavor of the mint and your drink won’t be as crisp. Add pineapple juice and Cognac. Stir first, then add ice and shake lightly. Pour into a rocks glass (Traditionally this would be served in a julep glass, but I prefer a simple cold rocks glass) ad garnish with a mint sprig.

Enjoy, preferably with friends.

Travel Diary: En Route to Taiwan!

Goodbye cold New York, hello rainy (but warm!) Taiwan!

23 hours from now I will arrive in Taiwan for a wonderful food filled holiday with my family. Throughout the week I’ll be sharing photos from my travels, sure to be filled with  delicious bites and (if the rain lets up) beautiful views. Stay tuned!

Give your winter skin some lovin!

After a freak snowstorm this weekend, the cold is officially here in NY. Jackets crowd the sidewalks, and boots are the new gladiator sandals. The fireplace is packed with logs, and my closet has switched from sun dresses and swimsuits to soft scarfs and cozy sweaters. I’ll admit it, though I certainly don’t love the winter, there are parts of it that are ever so romantic, and what’s better than cold weather to give you a darn good reason to curl up to someone you adore? But that my dear friends, is where the happy times end. Because with all this cozying and warming up indoors comes . . . going outside. Wind chapped skin, red noses that would make Rudolph smirk, and dry skin that would make an elephant cry. It was less than two months ago that I spent every weekend in the Hamptons, yet now I’m craving the blistering heat I so actively escaped all summer long. And as a Californian, my friends back west have complained that it’s hit the high 60′s and they’re cold. Cold? You want to talk about cold?!? It’s enough to make me just want to fly back home and smack them once upside the head (and possibly hit the beach while I’m there). Yes, the cold turns me into a bi-polar mess. I love it, I hate it! I want to stay, I want to go! And oh god it’s only November. . . .five more months of this.

Truth is, I’ve learned I can handle the cold, even if I don’t love it. I can get by with my Mackage Jackets (gorgeous, and functional!), SmartWool socks, and serious ear muffs. But my face, that’s the hardest thing to protect. And just as I was noticing that first week of my skin feeling the change in weather, several of my friends came to me for skin care advice, complaining that they too felt their skin wicked of moisture, the dewy glow of summer’s humidity erased from their faces. Fear not my friends, there are solutions. The list below comprises my favorite cold weather skincare, all designed to give your skin the extra love and care it needs in these colder months. See, in the summer, there’s all this extra moisture in the air. The same humidity that drives you a little crazy is also what gives your skin that plump, youthful, summer glow. When winter comes not only does the air outside get cold, windy, and dry, but indoor heating takes away all the moisture from the air, so your skin relies solely on you to keep it nourished. Texturally, you want to look for a richer cream, something that feels soothing and luxurious to the touch, that will flood your skin with moisture as well as nutrients to replenish and enable your skin to retain what moisture it does have. Additionally, It’s important in the winter to use more gentle creams and cleansers as the battering elements will make your skin more sensitive than it might be lounging by the pool, glass of rose in hand (slathered in SPF 50, of course!).

Each of these products I’ve used at some point and love. Currently, my cold weather rutine begins with Boscia Cleansing Oil, Caudelie Premier Cru Eye Cream, Amore Pacific Future Perfect moisturizer, and Josie Maran’s Aragan oil (for an extra dose of saturated hydration, but I like an obscene amount of moisture). All skin is different, and some products may work better for you that others (everyone’s wallets are different as well, so I’ve included products at all different price points so there is sure to be an option to fit your individual needs). What is common among all of these products however is they are natural, paraben and mineral-oil free (mineral-oil is the one that clogs your pores and makes you break out, but many other oils are truly magical for your skin), and most are organic. There’s a lot of information, but finding what fits best for you will be worth it in comfort and confidence.

Boscia MakeUp BreakUp Cool Cleansing Oil 5oz ($26, Sephora.com)

I’m a huge believer in cleansing oils. Not only do they get your skin deliciously clean of dirt, make up, and other oils, but they leave your skin feeling so soft and nourished. Of the oils on the market, Boscia is my absolute favorite not for being the cheapest (though a lovely surprise!), but because it leaves my skin feeling so balanced, returned to equilibrium. It’s important to use a cleansing oil correctly, as it is different from any other cleanser. To begin, make sure there is absolutely NO water on your hands or face. The oil works by attaching itself to dirt, make-up, and anything foreign on your skin, so if there is water there, it will just repel the oil from penetrating into your pores. After gently rubbing the oil into your skin for 60 seconds (it takes any cleanser that long to do its job) add a small amount of water, and continue rubbing. Repeat this step, again adding a small amount of water, rubbing, and only then should you fully rinse your face. You’ll notice the oil turning milky white on your skin, and this is good. That’s the oil separating from the water, rinsing away all the elements from the day. Pat your skin dry, and you’re ready for your moisturizer.

Josie Maran Argan Oil 50ml ($48, Sephora.com)

This is my latest obsession. Josie Maran and actually I went to the same high school (though she was years ahead of me), and we follow many of the same beliefs in health and wellness (her company’s motto is ‘Luxury with a Conscience.’ Love that). I’ve known of her flagship product, Argan Oil, for a while now, but had never tried it. Let me tell you, it has blown me away. It’s light-weight, and absorbs effortlessly into the skin. As I like an obscene amount of moisture, I use it on top of my normal moisturizer, but for many people I think this oil is all you need. Skin is radiant after applying, and it acts as a fabulous primer for foundation, giving the skin a healthy glow from within (cheesy, but so true!). Sourced from the Argan tree native to Southern Morocco, Argan Oil is all natural, 100% organic, chemical free, and a luscious source of Vitamin E, antioxidants, and essential fatty acids.  It is also antibacterial, so it helps heal and prevent break-outs. While good for your skin, you can also use this oil on your hair, cuticles, stretch marks, and is gentile enough to use on babies sensitive skin in place of baby oil. As I said, I’ve been amazed with this product. And for the price, I think it’s crazy not to add it into any beauty routine.

Dr. Hauschka Rose Day Cream 30ml ($42.95, Whole Foods Stores, DrHauschka.com)

Shop for your healthy produce at Whole Foods, and pick up a great moisturizer while you’re there! The Dr. Hauschka skin care line is an exceptional company, using ecologically sound methods of growing and sourcing their ingredients as well as aligning with international fair trade initiatives. While I don’t have experience with any of their other products, this one I know well. It is a lovely, rich, and soothing moisturizer. 30 rose flowers go into each tube, and that ingredient helps nurture and renew sensitive, dry, and weather damaged skin by protecting the outer layer of the skin and sealing in moisture to prevent further dehydration. The extracts of rose petals, rose hip, and avocado sooth and revive red, irritated skin (like that which comes in from a long day of walking outside mid January in NYC). This cream always left my skin plump and supple.

Claudelie Premier Cru La Crème1.7oz ($150, Sephora.com) & Premier Cru The Eye Cream .5oz ($95, Sephora.com)

I love this whole line created by college sweethearts Mathilde and Bertrand Thomas when they spent a summer working at her family’s winery in Bordeaux. Through a chance encounter the met the world’s leading expert on grapevine polyphenols,  Dr. Vercauteren, they learned of the grape seed’s extraordinary antioxidant powers and created the ‘vinotherapy’ skincare line.

Effective for numerous reasons, the product’s main ingredients are polyphenols from grape seeds (the most powerful antioxidant in the plant world), and viniferine (from grapevine sap, the most effective natural molecule against dark spots).I’ve never met a product from this brand I didn’t like, however their newest line ‘Premier Cru’ has won my heart.  Not only do I love the name (‘Premier Cru’ is the highest level of classification within Bordeaux wines), but this product’s luxe texture and clear results are undeniably special. Left plumped, regenerated, and redensified, this cream leaves your complexion looking smoother, firmer, and more even toned after one use. The eye cream is right on par with the results of the Premier Cru La Crème, and is thus far my all time favorite eye cream. Both creams absorb beautifully into the skin, and are rich and emollient. While I only use the eye cream in my current regime, I’m sure the time will come when I’ll start with La Crème for my face as well.

Amore Pacific Future Response Creme 1.7oz ($195, NeimanMarcus.com)

I’ve been using this Korean skincare line for almost a year now and I’ve become a real fan. All of their creams are exceptionally emollient (meaning a little bit goes a long way, so they last you a long time), and they’re made from wonderful natural  ingredients that work with your skin to improve its condition and prevent further damage. The Future Response line is fantastic for younger people in big cities, as it protects the skin from pollutants and harmful free radicals that break down collagen and slow cellular turnover. Using ingredients including pine mushrooms (for antioxidants), bamboo sap (for moisture and rapid cell turnover), red ginseng (which firms and hydrates), and licorice root (anti-pigmentation), this cream combats early signs of aging to restore healthy skin balance. It’s just a great do-everything cream to use day and night, and each jar lasts me almost seven months.

RèVive Intensitè Crème Lustre 60ml ($375, SpaceNK.com)

This could be one of the richest most luxurious creams my skin has ever had the pleasure of being slathered in. It’s decadent, and when I reach to the time of buying cremes at this price point, this is the one I will want. Even having sampled this for only a few weeks, I saw extraordinary results from this cream. One of the more scientific products on this list, it is to me also one of the most fascinating because it makes us really look at how our skin functions as we age. While this product’s research revolves around aging, it treats the same symptoms of our worn winter skin

RèVive was started by Dr. Gregory Brown, a cosmetic plastic surgeon who felt that his medical practices had limitations for success, ‘you can get rid of the turkey gobbler or take out the bags surgery cannot give you the healthy, vibrant skin you had in your twenties.’ He established a research laboratory to study severe wounds of burn victims, and discovered a bioengineered molecule called EGF (Epidermal Growth Factor) that dramatically accelerated healing in all patients tested. When applied to patients experiencing aging skin, the same extraordinary results occurred. See, skin in its twenties regenerates every two weeks, but as skin ages it can slow to regenerate only every eight to nine. This means the skin on top is old, dead, caked, and by no means fresh. By feeding the skin this EGF (through applying the cream) it speeds the regeneration process to produce fresh, youthful skin. While this process may seem artificial, this is actually a completely organic product because it replaces what naturally happens in the body but slows down with age. Bioengineering enabled scientists to manufacture the molecule, but it is still exactly the same protein molecule as the one we produce in our bodies naturally.

‘You should put on the best version of yourself when you go out in the world because that is a show of respect to the other people around you.’ ~Tom Ford (My hero)

Is there a cream you love? Have any specific questions on winter, or anytime skincare? Drop me a line and let me know!

Spaghetti Squash ‘Pasta’

Tags

Fall, Fresh, Organic, Produce, Seasonal, Simple

Despite living in Florence when I was young, I don’t have much of an affinity for pasta. While I do enjoy it, I rarely make it, or order it for that matter, as I almost always find it to finish as a lump in my stomach, a carbohydrate overload that after the fact I usually regret. That’s not to say that there are not places where it’s worth ordering pasta, such as Andrew Carmellini’s Locanda Verde or Michael White’s Osteria Morini, both in NYC, or, say, anywhere in Tuscany for that matter. And it’s not that pasta isn’t tasty, or a worthy vehicle for some truly spectacular sauces, it’s just that personally, pasta is not where I prefer to put my carbs (croissants however, yes please!). All of this said, this fall I’ve been taking advantage of squash season by making some of my favorite pasta recipes healthy and light using spaghetti squash. This easy to cook substitute is not only low in calories (42 calories per cup!), but is also packed with vitamin C and B6, Pantothenic Acid (which helps clear acne, and reduce pore size!), Potassium, and Fiber. Yes, that’s right, a low-calorie healthy food that is not only is good for your body but good for your skin. It’s practically magic. This substitute is a no brainer in the kitchen, and with its great texture,  you can dress it up as elaborately or simply as you like.

As a nod to the simplicity of Italian cooking, when using just a few exceptional ingredients is more important than elaborate preparation, this week I made a simple ‘pasta’ with a few other fresh items I picked up along with my squash from the farmer’s market. Heirloom cherry tomatoes, fragrant basil, and an artisanal white peppercorn manchego cheese from Vermont round out this recipe. Short of the time the squash spends in the oven, this is a quick, easy, totally satisfying meal that gives you that feeling of a light summer pasta in the fall.

Ingredients:

• 1 Medium size Spaghetti Squash, about 8-9 inches long and 4-5 inches wide
• 1 Pint of heirloom cherry tomatoes
• 3 Tablespoons of olive oil
• About 10 large basil leaves
• Manchego cheese, salt and pepper to taste.

Directions:

To cook the Squash, cut lengthwise and scrape out the seeds and interior fibers. Coat the meat in olive oil, and place cut side down on a glass dish, or aluminum foil coated cooking sheet. Bake at 375 for about 35 minutes. To check if the squash is cooked, a fork should be able to easily pierce the skin of the squash.

While the squash is cooking, all you need to do is cut your tomatoes. I have a great trick for doing this that doesn’t entail slicing each tomato individually. Find two plastic container lids, and place as many cherry tomatoes as will fit on top of one

Place the other lid on top, and press lightly down as you slice your knife between the lids. Is that not so easy! Do this two or three times to cut all of your tomatoes. Once the squash is done, flip it over and, with a fork, scrape width-wise across the meat. The long strands will easily separate. You can scrape all the way to the skin of the squash.  Move them to a large bowl, and combine with your tomatoes, basil, salt, and pepper. If you like some spice, add some red pepper flakes to it as well. Toss it just like you would a pasta, and serve either directly onto dishes, or place in a larger bowl. Top with the manchego cheese (or whatever cheese you have on hand), and twirl your forks away! *Though I don’t usually use much salt in my cooking, spaghetti squash naturally has a low sodium content and definitely needs it, so this is one of the dishes I salt liberally.*

Farmer’s Market find of the week: Sweet Potato Greens

“When things are fresher, and they come from closer, they just taste amazing.”
~Tom Mylan, (Marlow and Daughters)

One of the things I love about farmer’s markets (and what keeps it exciting each week) is ‘The Hunt.’ Not only are you looking for the best, ripest produce, but you’re always looking for something new, something you’ve never tried, and that possibility of finding a new favorite item is addicting. I was beyond thrilled yesterday when  I was introduced to sweet potato greens by the wonderful Lani’s Farm in Bordentown, NJ. Sampled to the public, simply sautéed on a small burner with olive oil, salt, and pepper, these greens were crisp like swiss chard, but had a more subtle ‘greens’ flavor, with a little hint of sweetness. Not only are they delicious, but they’re great for you too. Low in saturated fat and cholesterol, these pretty leaves and stems are packed with vitamin E, Niacin (which helps breakdown fat, and bad cholesterol), Fiber, and vitamins A, K, and B6.  Not widely known as an edible in the states, these greens are more widely used in Asia. They’re easy to cook, and very versatile; use as a fall side dish sautéed with onions and feta, or as a breakfast dish topped with a poached egg. For as long as I can get them, I’ll be using these greens as a kitchen staple. Go find them, and enjoy!

Simple Sautéed Sweet Potato Greens

Ingredients
2 TSP Olive Oil, Black Pepper, 1/3 Cup Red Onions, 1 Large Bunch of Sweet Potato Greens (as sold)

Directions

1) Wash greens, and separate stems and leaves

 2) Cut stems into two-inch sticks, steam for 4 minutes

3) While stems are steaming, add diced onion and olive oil to sauté pan on low heat

 4) Add steamed stems and leaves to pan, regularly stirring until leaves have wilted completely

5) Sprinkle pepper, stir, and enjoy!

As a side dish, serves 4. Total cook time: 15-20 Minutes

 **FYI**
It’s important to know that there is sufficient sodium in sweet potato greens so as not to need additional salt for seasoning, but if you want it, go for it! (I’m notorious for erring on the side of less-salt in my dishes, but that’s my taste, so if you want it, add it!)

Seasonal Fall and Winter Produce – Part Three

The last installment of ‘Fall and Winter Seasonal Produce,’ this list includes one of my recently found favorites, sweet potato greens, as well as some of the most iconic fall items, pumpkins and squash.

From P(arsnips) to Z(ucchini)

Parsnips look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.

Pears have a season that runs from mid-summer well into winter, depending on the variety and region.

Persimmons are available for a short window in the fall and early winter – look for bright, heavy-feeling fruits.

Potatoes are excellent storage vegetables, but most varieties are harvested in the fall.

Pumpkins are the most common winter squash and come into season in September in most areas. Just be sure not to cook with decorative pumpkins, instead look for the ‘sugar’ or ‘fairy-tale’ varietals.

Radicchio We’ve covered similar cooking greens  a few times now, if they get too warm, they’ll get bitter. Best picked in the fall and winter.

Radishes  (all types) are so fast-growing that they can be sown several times during the growing season in most climates. Fall marks the end of the season for small red radishes and the beginning of the season for larger daikon-type radishes.

Rutabagas also known as “yellow turnips” and “Swedes” are a sweet, nutty root vegetables perfect in stews, roasted, or mashed with plenty of butter.

Shallots are harvested in late summer and into fall, and are at their sweetest when fresh.

String beans Tend to be sweetest and most tender during their natural season, from mid-summer into fall in most regions.

Sweet potatoes A lifelong favorite of mine. You can find these all year long, but they’re most spectacular when harvested and eaten in the fall and winter.

Sweet potato greens I recently found this delicious green at my local farmers market. While widely used in Asia, this green is just becoming known in the US. Crisp, delicate, and just a touch of sweetness makes this green wonderfully unique and a healthy standout (packed with Vitamin E, A, K, and B6, as well as fiber and Niacin)

Tomatillos look like small green tomatoes with a light green papery husk. Fabulous to make a bloody mary mix with (Don’t worry, you’ll get that recipe!)

Turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.

Winter squash of all sorts comes into season in early fall and usually last well into winter.

Zucchini have a harvest season from summer into fall.

And so, this concludes my list of wonderful produce in season right now. Did I miss anything? If you have a favorite not on my list, let me know!

Seasonal Fall and Winter Produce – Part Two

For the second installment of ‘Seasonal Fall and Winter Produce,’ we have…

From E(damame) to O(nions)

Edamame are fresh soy beans – look for them in late summer and fall.

Eggplant The big, beautiful, shiny specimens of this wonderful veggie appear in the fall, and into early winter.

Escarole is another chicory at its best in fall and winter.

Fennel’s natural season is from fall through early spring. Like most cool weather crops, the plant turns bitter in warmer weather. Shave onto a salad, or saute.

Figs have a short second season in late fall (the first harvest comes in summer) just in time for Thanksgiving (I’ll be bringing you all a great fig chutney recipe closer to the holidays!).

Frisee Best in fall and winter, and in my opinion, topped with a poached egg.

Garlic is another produce item that we forget has a season; fresh garlic is at its plump, sweetest best in late summer and fall.

Grapes Ripen towards the end of summer where they grow best; the harvest continues into fall.

Herbs Though you can get them year round, the heartier sorts are available fresh in fall.

Horseradish is at its best in fall and winter (I always put it on oysters, conveniently also fabulous and plump in fall and winter!) Like so many other root vegetables, however, it stores well and is often available in decent shape well into spring.

Jerusalem artichokes/Sunchokes These brown nubs look like ginger, but have a unique taste and texture that are entirely different. Look for firm tubers with smooth, tan skins in fall and winter. (On a side note, I’m always finding sunchokes that look like animals, especially bunny faces, even in this picture! Can you see it?)

Kale Oh how I love this green. Like all hearty cooking greens, cooler weather keeps it sweet. Packed with fiber, protein, folate, iron, magnesium and vitamins A, C, K, B6, and calcium. It’s perfection embodied in a veggie.

Leeks Pick these when the tops are less than 1 ½ inches wide, otherwise the cores get tough. Also avoid leeks with wilted tops.

Mushrooms (wild) have different seasons throughout the U.S. Most wild mushrooms other than morels are in-season in summer through fall.

Onions Though always available, are best when harvested in the fall

Seasonal Fall and Winter Produce

Tags

Fall, Produce, Seasonal

Apple picking last weekend was far from the expected crisp, cool, sweater weather I expected. Instead it was hot. Too hot. So hot we were all stripping down our well planned layers (hear that?! I had even layered!) to our jeans and T’s, and we were still sweltering. But thought it wasnt the expected fall day, it was beautiful, and spending a day outside, snacking on apples plucked from the tree filled every expectation of a good day. While it certainly gets me thinking about all I can make with the copious amounts of apples strewn around the house, it also gets me excited for all the other wonderful produce in season right now. Here’s a great list I found, modified and compiled for my own kitchen (and yours!). There are so many great ingredients to incorporate into your fall and winter meals, so many that I’ve broken the list up into segments. So for now, we have. . . .

 From A(pples) to C(ranberries)!

Apples Given their yearlong availability,it’s often forgotten that these are seasonal fruits. Best harvested late summer through fall.

Artichokes One of my favorite foods. First harvested in spring, this luscious veggies produces a second, smaller crop in the fall that gives small to medium (but still delicious) artichokes.

Arugula A favorite salad green in my kitchen, this peppery leaf is harvested at different times world-wide (warm climates harvest in winter, cold climates in summer), but grows many places in the autumn. Look for these at the farmers market to find them at their best for your area.

Beets Best when harvested in the fall and winter.

Belgian Endive Their traditional season (when grown in fields and covered with sand to keep out the light), is late fall and winter.

Broccoli Another one that we forget has a season, but when harvested in it’s traditional peak months of fall, it is more sweet and less bitter.

Broccoli raabe, rapini  Similar to its broccoli cousin, with a bit more bitterness.

Brussels sprouts These grow on stalks, so if you see them for sale like that, dont cut them off untill you’re ready to cook them. They’ll last longer that way.

Cabbage The cooler the weather when it’s harvested, the sweeter it tends to taste (this effect is called “frost kissed” love that).

Carrots Unusual varieties are harvested during the carrot’s natural season, which is late summer and fall.

Cauliflower By nature a cool weather crop and at its best in fall and winter and into early spring.

Celery is at its best in the fall, with its harvest continuing through winter in warm and temperate climates.

Chard The hotter it get the more bitter it tastes, so this cooking green is best harvested in the late summer or early fall when the temperature is more moderate.

Chiles are best at the end of summer and into fall, so spice up your cool weather dishes with a kick.

Cranberries Native to North America, and are harvested in New England and the Upper Midwest in the fall.

Over the next few days I’ll be bringing you ‘Edamame to Onions’, and ”Parsnips to Zucchini’. Start keeping an eye out at your local market for many of these lovely ingredients, and enjoy in some of the simple (and healthy) recipes to come!

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Information source : www.localfoods.about.com