Leeks aren't an ingredient I use much at all myself, probably because I don't see them in my rural grocery store. When I shop bigger stores or farmers markets where leeks might be available, I'll keep an eye out. Particularly in autumn because leeks pair so well with many fall-inspired recipes.
After a multiday team meeting, our group went out to dinner. A special at a local restaurant was a whole pumpkin, scooped out and filled with mashed pumpkin, seafood, veggies, and sauce. It was a hit!
While they're tasty and make for festive decorating, I find winter squash intimidating to cut up since many varieties of winter squash don't have flat surfaces to place securely on a cutting board. Haven't cut myself yet, thankfully.
When writing about specific fruits and veggies, I like to look at recipes with that food. I know how I'd use eggplant, but how do others use it? It seems like eggplant pairs endlessly with so many flavors across so many cultures. While eggplant can be the center of the dish, it can also compliment other ingredients. It's definitely worth adding to your next recipe!
Peaches are one of a handful of foods I don't buy fresh unless it's summertime and I can get them locally. The quality and flavor of peaches in summer from a local farm is just. so. good! My favorite way to eat them is on their own. No muss, no fuss. But there are lots of ways to prepare peaches, with three tasty recipes at the end of this blog post to give you inspiration.
Oh my, is it hot this week in Illinois! So, these five cold summer salad recipes will certainly taste great to help beat the heat.
I like salads (and recipes like salsa with a mix of different fruits and veggies) for a couple reasons. One, there are multiple different nutrients in one bite. Two, sometimes these foods are more fun and enjoyable to eat than munching on plain carrot sticks or an apple.
I don't remember growing up eating turnips. And while turnips are not my go-to veggie, I enjoy grabbing an occasional bunch when I visit farmers markets or local farms each year, primarily to shake up my food routine.
If you enjoyed turnips as a kid (or as an adult), how did your family cook and serve them? Write about your experience on social media and tag Illinois Extension.
Is it a zucchini or a cucumber? I get this question almost every time I talk with kids about that long, green vegetable. (They do have some similarities. It would be easy to confuse.)
If you garden, cucumbers seem to keep coming and growing and expanding across the soil! So, when you are ready to eat, know you can do a lot with a cucumber. From pickles to salads and from sandwich toppers to dippers, cucumbers can be used in many ways.
A community member called my office several years ago with a really interesting question: why does the liner of my can of pineapple look different from my canned beans? Until that question, I hadn't paid much attention to the inside of my cans, except to look at the food. I think about that question sometimes, so in honor of Canned Food Month in February, let's explore commercial canning and can liners (or coatings).
Roles of Canned Foods
A LOT of foods are canned, and for helpful reasons.
What is a food you never grew up eating, but now enjoy as an adult? There are several for me, including pears, asparagus, cauliflower, and kiwi fruit. I've had strawberry-kiwi flavored drinks, but never a fresh kiwi fruit until several years ago. I'm so glad I tried them, with their soft, sweet, and a little tart fruit with crunchy little black seeds.
Fun fact I think many people have started to learn over the years: the cans of pumpkin puree on grocery store shelves are from "processing pumpkins" or "canning pumpkins," while the pumpkins we decorate with and carve are "ornamental pumpkins."
Fun fact number two: Illinois is a top state for processing of edible pumpkins. Curious about how pumpkin farming impacts Illinois? Check out this article from the Illinois Farm Bureau.
The main winter squashes I see sold in grocery stores - and interestingly from a pumpkin patch near me selling both edible and ornamental varieties - are butternut, spaghetti, and acorn squashes.
Acorn squash are typically small, and if winter squash is new to you, they are a great one to try first. Plus they are packed with a variety of nutrients.
Who has made the "mistake" of planting too many zucchini or summer squash plants, and then scrambled to find doorsteps to drop off extras? Take them please! There are too many! Or is it just time to eat a whole LOT of summer squash in the next month?
Nutritionally, 1 cup of chopped zucchini contains around 20 calories, 4g carbohydrate, 1g fiber, and is a source of vitamins and minerals, including vitamin A and potassium. Like other veggies, zucchini are not a significant source of fat, protein, or sodium.
I got to spend some time a few weeks ago picking blueberries! Put on my hat and UV shirt, brought a bottle of water, and got to pickin'. Thanks goodness for taller blueberry bushes so I could take a break from crouching down. Now the question is: what to do with all the fresh blueberries?
Nutritionally, a 1/2-cup of blueberries contains around 40 calories, 10g carbohydrates, 2g fiber, and is a good source of vitamin C, folate, and vitamin K. Blueberries do not have significant amounts of fat, sodium, or protein.
Summer is officially here! If you haven’t already gotten your grill out, you should consider doing so.
Grilling is a great way to keep the kitchen cool and enjoy many of your favorite summer foods. Whether you are grilling meat, poultry, seafood, or vegetables, it is important to food safety at the forefront. Perhaps you haven’t thought much about food safety lately. However, during our warm summer months, there is an increase in the number of foodborne-related illnesses.
School is out for the year and kids everywhere are excited to start their summers! Whatever the kids are doing, let them practice making meals and snacks for themselves this summer. This gives them autonomy with their food choices, lets them develop self-sufficiency, and may encourage them to explore new foods.
Radishes come in quite the variety: spicy to mild, small to long, round to straight, red to white to multicolored. This photo of a watermelon radish from University of California Cooperative Extension is a fun one.
A half cup of sliced raw radishes contains around 10 calories, 2g carbohydrates, and 1g fiber. While radishes do not contain much protein, fat, or sodium, they do have vitamins and minerals, including vitamin C, folate, potassium, and calcium.
There’s something about going to the farmers market that just feels right. Maybe it’s the cool breeze and peek of sunshine in the morning, the calm gathering of people with their adorable babies and furry dogs, or the colorful array of foods that stand in front of the hard-working farmers. Supporting local agriculture and entrepreneurs is supporting the community you live and work in, and that is why your heart feels good after every purchase.
The strawberries are coming! The strawberries are coming! May is National Strawberry Month so you might start seeing sales or promotions in grocery stores and locally grown strawberries will be available soon at local farmers markets and pick-your-own sites.
Like other berries, a wonderfully ripe strawberry just bursts with juice and flavor. You can find strawberries year-round in stores, but the best quality and lowest prices will be in late spring and summer months when the berries are in-season.
Onions can serve as the star in a recipe like onion soup or play a supporting role. For today's post, I'll talk about more common bulb and spring onions, and others in the allium genus, including leeks, shallots, and chives.
Nutritionally, a single medium raw bulb onion contains around 60 calories, 14g carbohydrates, 3g fiber, and is a source of vitamins and minerals including folate, vitamin C, potassium, and phosphorus. Like many non-starchy veggies, onions are not a significant source of fat, protein, or sodium.
Along with green peas, broccoli might be tied as the most unpopular veggie with kids. I was an exception. As a kid and adult, broccoli is one of my favorite veggies - cooked at least. Raw broccoli doesn't appeal to me. Even a dietitian has food preferences, so this is a reminder that how food is presented changes its flavor, texture, and acceptability to kids and adults alike. If broccoli hasn't been a favorite veggie, try out some of the different recipes in this post. You might find one you enjoy.
Do you feel pressed for time in the morning but still want to enjoy a heart-healthy breakfast? Well I’m here to help!
Breakfast is an important part of the day and an opportunity to fill your body with the fuel it needs to accomplish goals and complete daily tasks. The foods you choose influence your health so it’s wise to make smart choices early on. One healthy choice will surely lead to another.
When I think about the holidays, I think about getting crafty in the kitchen. Making food-related gifts for friends and family is a fun way to share your creative side and put a personal touch on the holiday season. In the past I have gifted home-preserved cranberry-orange chutney, herb ornaments, limoncello and my famous homemade chocolate-dipped peppermint-orange marshmallows.
Oats can be found in many cultural dishes such as Scotland’s haggis and Muesli from the Swiss. Oats have been a popular addition to many recipes and a staple food source for centuries.
Oats are an extremely versatile whole grain and can be added to many recipes, from breakfast to beverages. Here are some of my favorite ways to incorporate oats: