| Veggie Grab Bag March 4, 2004
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3/4/2004
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| Texas Rio Star Grapefruit ~ Oranges ~ Russet Potatoes ~ Blueberries ~ Asparagus ~ Pink Lady Apples ~ Cherry Tomatoes ~ Bosc Pears ~ Yellow Onions ~ Red Leaf Lettuce ~ Red Cabbage ~ Bananas
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- Spring is in the air so it’s time for an asparagus review
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| Asparagus How To
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| To prepare asparagus for cooking hold the large base end of the asparagus between the thumb and index finger of your right hand, and midway up the stalk between the thumb and index finger of your left hand. Now bend the stalk down until it snaps. It will break exactly where it starts to get tough, so discard the tough stem end (or add it to a stock pot) and gather all the tender stalks into a skillet to steam. For the purist add 1 or 2 tablespoons of water or white wine, cover and simmer 3-5 minutes until just tender or to your taste – some like it slightly crisp and some like Ed like it totally tender. Drizzle with melted butter and savor. Or you could chill it and drizzle with a good vinaigrette either by itself or on top of a salad.
Newly popular: Roasted asparagus – drizzle a little extra virgin olive oil over the asparagus and toss until it’s well coated. Place in a shallow roasting pan and put into a 400 degree oven until it begins to turn golden. This will take 30 – 45 minutes depending on the size of the asparagus. Sprinkle some grated parmesan on as it comes out of the oven.
Don’t forget to try a little of it raw – dipped in dip or on a salad. However you decide to fix it, asparagus popping up its head is one of the great signs of spring.
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- Cabbage is a tremendous anti cancer and all round healthy (not to mention tasty) food. We do seem to get stuck in the “add it to a green salad” mode when it comes to the red variety. So here is something a little different
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| Sweet and Sour Cabbage and Pears
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| 5 cups red cabbage – sliced thin
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| 3 Bosc pears – quarter, core, and slice (don’t peel)
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| 1 large yellow onion – sliced thin
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| 1 tablespoon butter
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| 1 tablespoon light olive oil
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| 1/3 cup sucanat
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| ½ teaspoon kosher salt
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| ¼ teaspoon white pepper; ¼ cup balsamic vinegar; ½ cup orange juice
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| In a large skillet on medium high heat, heat the oil and sauté the onion for 2-3 minutes. Add the cabbage and sauté 5 –6 minutes until the cabbage is well wilted. Add everything else and turn the fire to low. Let it simmer on low until the liquid is absorbed. Stir every few minutes. This is delicious with any kind of pork.
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| Have a great weekend, and remember. ' Eat healthy - it's more fun! '
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| Love, |
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Anner, Ed, Jill, and Jamie
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