There are three things I appreciate about cabbage. One, a single cabbage gives a lot of cut or shredded pieces. Two, it has great shelf life. If I only need part of a cabbage for a recipe, the remaining cabbage seems to last for weeks in my fridge. (Yes, there are varieties of cabbage that are exceptions to this long shelf life.) Three, as I will share later in the post, cabbage is economical (read: cheap).
My CSA (community supported agriculture) farmer offered me a bundle of small beets. For this CSA, I can pick from a variety of available foods each week. Beets are not a go-to food for me, but the registered dietitian in me enjoys learning about foods, so I took the beets home.
Citrus is a big family, like apples. Let’s see how long of a list I can name: lemons, limes, navel oranges, grapefruit, ugli fruit, cara cara oranges, blood oranges, pomelos, tangerines, and mandarin oranges.
While there are a lot of different types of citrus, nutritionally they are similar: a source of vitamin C, folate, potassium and other vitamins and minerals, a source of carbohydrates and fiber, and no significant amount of sodium, fat, or protein. One medium navel orange contains around 60 calories, 15g carbohydrates, and 3g fiber.
Jerky is a dried meat product that comes in as many different flavors and uses as many different meats as you can probably think of. While jerky can be made at home, this post will focus on prepared jerky.
The nutrition of jerky will vary based on the type of protein used and any flavorings. For nutrition information on your specific jerky, check the food label.
Partnerships are a big part of Illinois Extension programs. This one started with a conversation about deer hunting and turned into recipe videos and a blog series. So many ‘thank you’s to Sara Wade, MS, RD, LDN, with Kirby Medical Center for sharing her experiences.