Monthly Archives: June 2007

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FOTD: Gorging on Carbs

June 17, 2007 in FOTD

I’m currently reading The China Study, which is “the most comprehensive study of nutrition ever conducted.” The book is phenomenal in its depth of research and the shear volume of statistics collected and correlated. I would highly encourage everyone to read it – but in the meantime, here is a shocking statistic I just stumbled across.

In 1996, 42% of Americans at cake, cookies, pastries or pie on any given day. Only 10% at a leafy green vegetable. In another ominous sign, only three vegetables accounted for half of the total vegetable servings [that year]:

  1. potatoes, which were mostly consumed as fries and chips,
  2. head lettuce, one of the least nutrient dense vegetables you can consume, and
  3. canned tomatoes, which is probably only a reflection of pizza and pasta consumption.

Add to that the fact that the average American consumed thirty-two teaspoons of added sugars per day in 1996.

Here is my challenge to you. Try to include at least one vegetable not on that list in your diet each day this week. You might like it! :)

Source: Campbell, T. Colin, The China Study, p98, 2004.

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Fresh Off the Press: Boycott of Horizon Products Works!

June 14, 2007 in FOTD, organic

Do you remember the fact of the day post: FOTD: Is that actually organic? The great news is that a lot of people paid attention to shocking revelation that Aurora Organic Farms was mistreating their cows and misrepresenting their organic products. Today the Organic Consumers Association (OCA) announced that “HORIZON ANNOUNCES FURTHER LOSSES AS OCA BOYCOTT CONTINUES.” The email I received from the OCA stated:

This week, Horizon, the largest organic dairy company in the U.S., announced, for the second time this year that its profits are decreasing. Horizon dairy is one of several brands being boycotted by the OCA and thousands of organic consumers due to the company’s practice of sourcing milk from giant dairy feedlots where the animals have little or no access to pasture. Gregg Engles, the CEO of Dean Foods (Horizon’s parent company) blamed recent profit losses on “considerable disruption” in the organic dairy marketplace. When OCA launched its boycott in 2006, Engles claimed factory farmed organics were necessary in order to produce enough organic milk to meet growing consumer demands. Ironically, this week Engles said part of the blame for the company’s profit losses is due to an oversupply of organic dairy in the marketplace.

I think this is fantastic news – to see consumers take a stand and demand that Organic be a meaningful title, not just a word to place on a label. I applaud everyone of you that helped in this effort!

But don’t start buying Aurora products just yet. Keep in mind that these are other labels that this fake organic milk shows up under:

  1. Horizon
  2. Costco’s “Kirkland Signature”
  3. Safeway’s “O” organics brand
  4. Publix’s “High Meadows”
  5. Giant’s “Natures Promise”
  6. Woodstock Farms
  7. Wild Oats’ Organic milk

Please continue to stand up for your consumer rights by avoiding these brands! Additionally, you can send a message to the “Shameless Seven’s” CEOs by simply filling out this form.

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Recipe: Farro with Asparagus

June 13, 2007 in grain, recipe, vegetable

Yes it is true, the farro fascination continues!  But in case you are farroed-out, have no fear, this was the last of my farro package.  Next up is… well it is a surprise. ;)

This latest farro dish was Brad’s favorite I think.  This dish also made an absolutely fantastic cold salad as a snack the next day, or for lunch the one after.  Don’t fear the farro – it is delicious, nutritious, and EASY!

Ingredients:

  • 1 c. farro
  • 3 c. mushroom stock, vegetable stock, or water
  • 2-3 shallots, thinly sliced
  • 1 bunch asparagus, washed then sliced into 1-inch pieces on the diagonal
  • splashes of balsamic vinegar and olive oil
  1. Rinse farro well then place in pan with mushroom stock.  Bring to a boil, then cover and lower heat to a simmer.  This will cook for about 30-45 minutes.
  2. When farro is nearly finished, add in the asparagus and mix well.  Finish cooking until asparagus turns bright green and still has some crunch.  Remove from heat.
  3. Meanwhile, in a saute pan, heat several tablespoons of oil then lightly fry shallots.  Stop cooking before they look completely brown b/c they will continue to color slightly and line between nicely crisped and burned can be thin.  They will cook between 5-10 minutes over med to med-high.
  4. Mix farro & asparagus, crunchy shallots, salt, pepper, and a few splashes of balsamic vinegar in a bowl.  Serve and enjoy!

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Vegetable Love: Chioggia Beets

June 11, 2007 in recipe, vegetable

Beets have been appearing in our weekly organic CSA box for at least a month now.  And though I was my father’s daughter for many years, I can say I have truly grown to love beets.  My favorites are the golden and other heirloom varieties – their flavors are more unique and often have less punch.  This past week we had a lovely bunch of  chioggia beets, which are an heirloom variety from Italy.  This picture shows the beets after they were roasted, peeled and sliced.  I learned later (today in fact! ;) ) that if we had sliced them horizontally vs. vertically as we did, that they would have had a ringed effect: alternating white and reddish rings.  How beautiful!

So even if you aren’t naturally a beet lover, give one of the softer varieties a try.  You might like them!

Easy preparation for all types of beets:

  • remove green tops from beets, wash well.
  • Pre-heat oven to 375, use convection if you have it.
  • Place the washed beets in a pan with about 1-inch of water.  Cover tightly.
  • Cook for about 45 minutes (may take longer, don’t fret if so), until a knife can be inserted easily, but you don’t want mushy beets.
  • Remove from heat but leave covered for 30-minutes, then use a paper towel to rub off the skin easily.  If you don’t want to wait (and who does!?), let them cool a touch then use a small paring knife to remove the skin.  Some varieties peel very easily while others are a bit more finicky.
  • And use gloves if you are peeling or working with red beets – otherwise you will dye your hands pink! :)

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Recipe: Grilled Fennel

June 8, 2007 in recipe, vegetable

You may know by now that I really like fennel!  It is such a versatile vegetable – spicy, crunchy, mild, wild, or any variation depending on preparation.  My parents had not tried fennel before so while I was visiting we grilled a few heads and enjoyed!

Ingredients:

  • 2  heads of fennel
  • olive oil
  • salt & pepper
  • balsamic vinegar
  1. Thinly slice 2 heads of fennel.  Discard the tops and very base so that you only slice the heart.  You can keep a few of the leafy green tips as a garnish.
  2. Mix fennel slices, a bit of salt and pepper, and olive oil.  Place in a vegetable grill pan.  Grill over med-high for about 5-10 minutes until nicely softened.
  3. Remove slices to a bowl.  Toss with a touch of balsamic vinegar and extra olive oil if needed.

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Recipe: Carrot Salad

June 7, 2007 in recipe, vegetable

I have been flush on carrots for months now.  I love them but they are prolific and continue to appear weekly in my CSA box.  “Enough!” I declared!  There has to be an easy salad to enjoy these carrots.  And I discovered… there is!  Here is one simple approach to enjoying raw carrots.

Ingredients:

  • 1 lb. carrots, peeled
  • 1 clove garlic, peeled
  • 1/2 t. salt
  • 1-2 T. champagne vinegar
  • 1 T. lemon juice
  • 1/4 t. cayenne
  • 1/4 – 1/2 c. olive oil
  • 1 T. sage, finely chopped
  1. Thinly slice carrots either by julienning them or simply cutting them into bite size bits.
  2. In a mortar and pestle, smooth garlic and salt.  Add vinegar, lemon juice and cayenne.  Mix well then add to carrots.
  3. Add olive oil and sage, mix well.

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