Cooking Healthy, Easy and Farm Fresh...
Sweet Peppers are loaded with various vitamins and minerals and exceptionally rich in Vitamin C, as well as containing many healthy antioxidants. They can be used fresh in salads or as a great snack, as well as sautéed in many dishes. If you are not able to use all your sweet peppers, cut them up and freeze them for later use. I love pulling my peppers out of the freezer to use in my favorite dishes during their off growing season. Freezing works for hot peppers too!
Pea shoots and tendrils are the young tender upper leaves, stems and curly tendrils of pea plants and are commonly used in Asian cuisine. They are eaten like other leafy greens --quickly sautéed or stir-fried, steamed or served raw in salads. You often find them at upper end farmers markets and restaurants. They are a good source of beta carotene, vitamin C, folate and fiber.
Radishes are beautiful in salads, but did you also know that they are delicious roasted or in your favorite stew or soup recipe? Once roasted or cooked, they turn into a slightly sweet and juicy vegetable that have a similar consistency to potatoes. Not only are those little beauties versatile, but they are also very nutritious! They detoxify your body of toxins and wastes, cleanse your blood, are high in fiber and vitamins C, B6, Potassium, Folate and Manganese. As well as promoting skin and heart health.
Keith loves growing eggplant! It is a beautiful vegetable that can be used as a meat substitute, fixed as a delicious side dish, or in an appetizer, like Baba Ghanoush. We like to eat our eggplant roasted with a sprinkle of crushed garlic and lemon juice. We also fix it in stir fry dishes, fritatas, gratins or simply grilled. It is packed full of vitamins and minerals like B1, B3, B6, vitamin K, potassium, folate, copper and manganese. They also contain phytonutrients which helps with antioxidant activity in our body.
Tatume squash (sometimes called calabacita) is one of our favorite squash! It is a rare variety that can be harvested young and tender or later for a matured winter squash. It has a sweet nutty flavor and seems to get more tasty the larger it gets. Desi Squash is the small light yellow squash that also has a mild nutty flavor.
We love to eat ours roasted, grilled, or sautéed. You can also use them in soups or battered and fried. Use them the same as you would any other summer squash in your favorite recipe. To roast: Cut the Tatume in half. Oil flesh and place face down on a cooking sheet. Roast in 400 degree oven for 30-40 minutes or until tender. Seeds and skin are edible until very mature.
One of my favorite ways to use them lately is as a substitute for tortiallas in my Mexican Cassarole!
I love garlic! I not only love the flavor, but all the benefits of eating it! The health benefits are released as it is crushed and chopped. It produces a sulfur compound called allicin. This compound helps in reducing the risk of osteoarthritis, and protects against brain, lung and prostate cancers. It also normalizes blood pressure and cholesterol, and reduces the risk for heart disease. It is an antibacterial, antiviral, and antifungal. It fights bacterial infections, viruses and parasites. It is truly a super food!
We enjoy garlic roasted and spread over one of our toasted sourdough breads. Just cut off the top of a bulb and drizzle olive oil and cover in a dish or foil and bake until soft. We use it in many of our recipes, just crushed, chopped and thrown in to flavor eggs, vegetables, or meats. Or try it in your homemade sauces, salsas or dressings.