Friday, July 29, 2011

Produce in Season

In Season

here's a great website to check out.

January:
Vegetables-
* cabbages
* leeks
* broccoli
* cauliflower
Fruits-
* oranges
* grapefruit
* tangerines
* tangelos
* lemons
* papayas

February:
Vegetables-
* broccoli
* cauliflower
Fruits-
* oranges
* grapefruits
* lemons
* papayas

March:
Vegetables-
* broccoli
* lettuce
Fruits-
* pineapples
* mangoes

April:
Vegetables-
* zucchini
* rhubarb
* artichokes
* asparagus
* spring peas
* broccoli
* lettuce
Fruits-
* pineapples
* mangoes

May:
Vegetables-
* okra
* zucchini
* rhubarb
* artichokes
* asparagus
* spring peas
* broccoli
* lettuce
Fruit-
* cherries
* pineapples
* apricots

June:
Vegetables-
* corn
* lettuce
Fruit-
* watermelon
* strawberries
* cantaloupe
* cherries
* blueberries
* peaches
* apricots

July:
Vegetables-
* cucumbers
* tomatoes
* summer squash
* corn
* green beans
* lettuce
Fruits-
* watermelon
* strawberries
* cantaloupe
* blueberries
* peaches
* apricots
* kiwi
* raspberries
* plums

August:
Vegetables-
* cucumbers
* corn
* eggplant
* tomatoes
* summer squash
* green beans
* lettuce
Fruits-
* watermelon
* strawberries
* cantaloupe
* blueberries
* peaches
* apricots
* kiwi
* raspberries
* plums

September:
Vegetables-
* eggplants
* pumpkins
* tomatoes
* spinach
* lettuce
Fruits-
* grapes
* pomegranates

October:
Vegetables-
* sweet potatoes
* pumpkins
* winter squash
* broccoli
* spinach lettuce
Fruits-
* cranberries
* apples
* pomegranates
* grapes

November:
Vegetables-
* pumpkins
* winter squash
* sweet potatoes
* broccoli
* mushrooms
* spinach
Fruit-
* cranberries
* oranges
* tangerines
* pears
* pomegranates

December:
Vegetables-
* sweet potatoes
* mushrooms
* broccoli
* cauliflower
Fruit-
* pears
* oranges
* grapefruit
* tangerines
* papayas
* pomegranates

Listed by Produce:

Apples, late summer through fall (cold storage until spring)
Apricots, late spring through early summer
Artichokes, spring and again early fall
Arugula, available year-round but best in spring and fall
Asparagus, spring
Avocados, classically summer, but now harvested year-round
Basil, summer
Beets, year-round
Belgian Endive, available year-round but best in fall and winter
Blueberries, summer
Bok Choy, fall through spring
Boysenberries, early summer
Broccoli, year-round but best in fall and winter
Broccoli raab, fall through spring
Brussels sprouts, late fall and winter
Cabbage, best in late fall and winter but available year-round
Cantaloupes, late summer
Cardoons, winter and early spring
Carrots, year-round
Cauliflower, best in fall and winter but available year-round
Celeriac/celery root, fall and winter
Celery, best in fall and winter but available year-round
Cilantro, cool weather herb whose season varies from fall through spring in warm areas and spring and summer in cooler areas
Chard, summer and fall
Cherries, late spring and summer
Chicories, fall and winter
Chiles, summer
Clementines, winter
Collard greens, year-round
Corn, summer
Cucumbers, summer
Edamame, fall
Eggplant, summer and early fall
Escarole, fall and winter
Fava beans, spring
Fennel, fall through spring
Fiddleheads, spring
Figs, summer and fall
Garbanzo beans, fresh in summer (dried year-round)
Garlic, summer and fall (stored year-round)
Gooseberries, summer
Grapefruit, winter and spring
Grapes, late summer and early fall
Green beans, summer and early fall
Green onions, spring through fall
Herbs, various year-round
Horseradish, fall and winter
Huckleberries, late summer and early fall
Kale, best in fall and winter
Kiwis, winter and into spring
Kohlrabi, late fall through spring
Kumquats, late winter and spring
Leeks, fall through spring
Lemongrass, summer and fall
Lemons, winter and spring
Lettuce, available year-round nationally but best in spring
Limes, late summer and fall
Mandarins, winter
Mangoes, summer
Melons, summer and early fall
Mint, year-round
Morels, spring
Mushrooms (cultivated), year-round
Mushrooms (wild), spring through fall
Nectarines, summer
Nettles, spring
New Potatoes, spring
Okra, late summer and early fall
Onions, spring through fall (stored in winter)
Oranges (Navel), winter and spring
Oranges (Valencia), spring and summer
Oregano, year-round
Parsley, year-round
Parsnips, fall through spring
Peaches, summer
Pears, fall
Pea greens, spring
Peas and pea pods, spring and early summer
Peppers (sweet), summer and early fall
Persimmons, fall and early winter
Pommelos, winter
Potatoes, late summer through fall but available from storage year-round
Pumpkins, fall
Quinces, fall
Radicchio, late summer through early spring
Radishes, spring through fall
Radishes (daikon, watermelon, other large varieties), fall and winter
Rapini, fall through spring
Raspberries, summer
Rhubarb, spring and early summer
Rosemary, year-round
Rutabagas, fall and winter
Sage, year-round
Salsify, fall and winter
Scallions, spring through fall
Shallots, summer and fall (from storage through winter)
Shelling beans, summer and early fall
Sorrel, year-round
Spinach, year-round
Spring Onions, spring and early summer
Sprouts, year-round
Squash (summer), summer
Squash (winter), fall and winter
Strawberries, spring and summer
Sweet Onions, spring and summer
Sweet potatoes, fall and winter
Tangerines, winter
Thyme, year-round
Tomatillos, late summer and early fall
Tomatoes, summer
Turnips, fall through spring
Watercress, year-round
Watermelons, summer
Winter Squash, fall and winter
Zucchini, summer

Falafel (chickpea patties)

Falafel

2 cups chickpeas
filtered water
4 Tb whey or lemon juice
4 cups parsley leaves, loosely packed
4 medium onions coarsely chopped
4 large cloves of garlic, peeled
1 t. ground cumin
1 t. ground corriander
1 t. pepper
1. sea salt
1. cayenne pepper
1 t. baking powder
about 1 cup EVOO

Bring pot of water to a boil and pour over chickpeas. Stir in 2 Tb whey or lemon juice and leave in a warm place for 12 hours. Pour off excess water and pour in more boiling water. Add remaining 2 Tb whey or lemon juice and leave in a warm place another 12 hours. Place 1 cup parsley in food processor and pulse until chopped. Add 1/4 of the chickpeas, 1 onion, 1 garlic clove, and 1/4 t. each remaining ingredient (except extra virgin olive oil) and pulse until reduces to course paste. The mixture should be ground enough to hold together, but not smooth. Repeat process 3 more times. Mix all batches together, cover and refrigerate for at least 1 hour. Form into patties and saute in olive oil. Serve with tahini sauce, sliced tomatoes, sliced cucumbers and pita bread.

Tahini Sauce

Tahini Sauce

2 cloves garlic, peeled and coarsely chopped
1 t. sea salt
1/2 cup tahini
1 cup water
1/2 cup fresh lemon juice


Place garlic in food processor with salt blend until minced. Add tahini and blend. add water, with running motor, if available. When completely blended, add lemon juice all at once and blend until smooth. The saucy should be the consistency of heavy cream. If too thick, add more water and lemon juice.

Chicken Rice Soup

 Chicken Rice Soup

2 qts chicken stock
1 cup brown rice (soaked for 7 hours)
1 cup finely diced chicken meat
1 1/2 cups finely diced vegetables: carrots, celery, red peppers, string beans
sea salt and pepper to taste


Bring stock and rice to a boil and skim off foam. Reduce heat and cook, covered, about 1 hour until rice is tender. Add vegetables, diced meat, season to taste and cook until just tender, about 5- 10 min.

Broccoli with Chees Sauce

Broccoli with Cheese Sauce

 Ingredients:

Directions:

Prep Time: 0 mins
Total Time: 15 mins
  1. 1 Place broccoli and water in a microwave-safe bowl.
  2. 2 Cover and microwave on high for 3-5 minutes or until tender.
  3. 3 In a saucepan, whisk the cornstarch, seasonings and milk until smooth.
  4. 4 Bring to a boil over medium heat, cook and stir for 1-2 minutes or until thickened.
  5. 5 Add in the cheddar cheese and Worcestershire sauce and stir until cheese is melted.
  6. 6 Drain the broccoli and top with cheese sauce.

Read more: http://www.food.com/recipe/broccoli-with-cheese-sauce-281270#ixzz1TVkwIfVC

Olive Garden's Toscana Soup mock version

Olive Garden's Toscana Soup mock version (food.com)

Ingredients:

Directions:

Prep Time: 20 mins
Total Time: 1 1/2 hrs
  1. 1 Cook sausage in a 300°F oven for approximately 30 minutes.
  2. 2 Drain sausages on paper towels and cut into slices.
  3. 3 Place onions, potatoes, chicken broth, water, garlic in pot, and cook on medium heat until potatoes are done.
  4. 4 Add sausage and bacon.
  5. 5 Salt and pepper to taste.
  6. 6 Simmer for another 10 minutes.
  7. 7 Turn to low heat.
  8. 8 Add kale and cream.
  9. 9 Heat through and serve.

Read more: http://www.food.com/recipe/olive-garden-copycat-zuppa-toscana-38298#ixzz1TViHtrLv

Basic Muffins and variations




Basic Muffins (taken from Nourishing Traditions Cookbook)

3 cups freshly ground spelt, kamut, or whole wheat
2 cups buttermilk, kefir or yogurt
2 eggs lightly beaten
1 t. sea salt
1/4 cup maple syrup (organic, raw)
2 t. baking soda
1 t. vanilla ext.
3 T. melted butter


Soak flour in buttermilk, kefir, or yogurt in a warm place for 12-24 hours, muffins will rise better if soaked for 24 hours. Blend in remaining ingredients. Pour into well buttered muffin tins, filling about 3/4 of the way. Bake at 325° for about 1 hour or until a toothpick comes out clean.


Variations:
Raisin Muffin- Add 1/2 raisins and 1/2 t. cinnamon.

Blueberry Muffins- add 1 cup blueberries, fresh or frozen. (put 5-7 blueberries on top of batter to prevent from falling during baking, do not mix into batter).

Dried Cherry Muffins- add 4 oz. dried cherries and 1/2 cup chopped pecans

Fruit Spice Muffins- add 2 ripe pears or peaches (cut in small pieces), 1/2 t. cinnamon, 1/8 t. cloves and 1/8 t. nutmeg.

Lemon Muffins- add grated lemon rind of 2 leamons and 1/2 cup chopped pecans


Ginger Muffins- add 1 Tb freshly grated ginger and 1 t. ground ginger. omit vanilla.