- October 31st, 2013
Sweet potatoes have long been a very tasty November staple … but did you know they are a superfood? One of nature’s best sources of beta-carotene, a single cup provides 438 percent of our daily vitamin A needs with a modest 102 calories. To get the full benefit of the beta-carotene, it’s important to have a little fat at the same time … butter anyone?
- September 30th, 2013
Hailed by some as the world’s ugliest vegetable, this homely root is a perfect fall and winter non-starch alternative to potatoes. Delicious, hearty, and durable in storage, this veggie is a perennial favorite in the UK—high time for another British Invasion.
- August 31st, 2013
Though it is treated like a vegetable, zucchini is actually the fruit of the zucchini flower. Ripe in late summer, zucchinis are notoriously prolific. When shopping for them, look for smaller, younger zucchini, typically less than eight inches long. (Zucchini can grow to three feet, but they become fibrous at that size.) They should be firm and heavy with bright, glossy skins.
- June 30th, 2013
During the summer months people emerge from their homes in search of fresh air and local organic foods—and what better way to get both than at your neighborhood farmers’ market? Not only will you reap the many rewards of walking around in the outdoors, but the market will provide local produce, fresh flowers, music, meat, and dairy products.
- June 30th, 2013
The beet, part of the Chenopodiaceae family, shows a number of health benefits not available in other food families. Betalains are the phytonutrients that give beets their distinctive red color—they provide beet eaters with antioxidant, anti-inflammatory, and detoxification support. While beets have a hard crunchy, rough-looking exterior, once cooked they become soft and buttery.
- May 31st, 2013
Strawberries are one of summer’s most beloved fruits, hitting peak season from April to July. The wild strawberry has existed for over 2,000 years. Now there are over 600 varieties, all differing in flavor, size, and texture. The most commonly cultivated species is Fragaria ananassa.
- April 30th, 2013
Whether you grow your own or frequent your local farmers’ market, there’s nothing quite like those first fresh vegetables of the year. (If you’re interested in growing your own, check out our “Raised-Bed Backyard Gardens” feature in this issue.)
- March 1st, 2013
Eating sprouts doesn’t necessarily mean eating Brussels, mung bean, or alfalfa sprouts. It can also refer to sprouting, the practice of germinating seeds to be eaten raw or cooked.
- February 1st, 2013
This leafy biennial plant is grown annually and is closely related to other vegetables in the B. oleracea family, such as broccoli, cauliflower, and Brussels sprouts. Cabbage—whether it’s red, green, or Savoy—is an excellent source of vitamin K and sinigrin, which shows to have cancer preventive properties.
- October 31st, 2012
Pumpkins, part of the Cucurbitaceae family, are a gourd-like squash with thick orange or yellow shells. They are planted in early July and are ripe in September or later. Pumpkins are loaded with beta-carotene, an antioxidant that helps with overall health in the body. Avoid pumpkins that have blemishes, soft spots, or a short stem.