Market Report
- Friday, 24 November 2017
A random surplus of seasonal vegetables may pose a problem worth solving.
Coming out of a flush holiday pantry or working through a fat CSA box, particularly with seemingly incompatible or unusual fresh ingredients, may trip us up at first.
Take a second look at what there is to work with in the kitchen. Fennel, celeriac and buttercup squash…then what?
After a bit of head scratching, turn to an internet search for a blog post spouting the benefits of that peculiar ingredient. A recipe possibility is certain to follow.
A wide spectrum of menu options will be presented. Decide first on which meal solution to tackle. Breakfast, lunch or dinner? Snack or appetizer? That answer will clear a path to the next hurdle.
Cooked or served raw will be the next line to cross. Various cooking methods will produce completely different tastes and textures. Compare a crisp, crunchy carrot to that of one, moist and soft, roasted in a hot oven.
Roasting versus grilling produces different results. Sautéing versus pan fried yields takes it in yet another direction.
The popularity of fresh pickles lends itself to converting some of these more obscure veggies.
Thinly shaved, julienned and whole items brined or soaked with sweet and sour spices make for good snacking and gift giving.
Coming out of a flush holiday pantry or working through a fat CSA box, particularly with seemingly incompatible or unusual fresh ingredients, may trip us up at first.
Take a second look at what there is to work with in the kitchen. Fennel, celeriac and buttercup squash…then what?
After a bit of head scratching, turn to an internet search for a blog post spouting the benefits of that peculiar ingredient. A recipe possibility is certain to follow.
A wide spectrum of menu options will be presented. Decide first on which meal solution to tackle. Breakfast, lunch or dinner? Snack or appetizer? That answer will clear a path to the next hurdle.
Cooked or served raw will be the next line to cross. Various cooking methods will produce completely different tastes and textures. Compare a crisp, crunchy carrot to that of one, moist and soft, roasted in a hot oven.
Roasting versus grilling produces different results. Sautéing versus pan fried yields takes it in yet another direction.
The popularity of fresh pickles lends itself to converting some of these more obscure veggies.
Thinly shaved, julienned and whole items brined or soaked with sweet and sour spices make for good snacking and gift giving.
- Friday, 17 November 2017
It could very well be a savory pear tart. Or a carrot soufflé or even a Brussels sprouts Caesar salad with pecans that starts a holiday dispute.
A seemingly nice surprise and unconventional approach to fruits and vegetables this time of year might sound perfectly rational.
Thanksgiving is a time to gather with friends and family around a table that holds mostly traditional favorite dishes.
The mere thought or suggestion of sneaking in a new take on a familiar salad, side, appetizer or dessert may be grounds for a family fuss.
Chances are good that if the group assembled at your Thanksgiving table has been there year-after-year, the expectation is to serve exactly those same “tried and true” dishes that have been plated before.
A seemingly nice surprise and unconventional approach to fruits and vegetables this time of year might sound perfectly rational.
Thanksgiving is a time to gather with friends and family around a table that holds mostly traditional favorite dishes.
The mere thought or suggestion of sneaking in a new take on a familiar salad, side, appetizer or dessert may be grounds for a family fuss.
Chances are good that if the group assembled at your Thanksgiving table has been there year-after-year, the expectation is to serve exactly those same “tried and true” dishes that have been plated before.
- Friday, 10 November 2017
Soup from scratch is well worth the small effort it takes to make. Likely, the familiar, basic components are already in the pantry.
Why wait for that requisite seasonal cold or flu to settle in? Make soup now as it can be a comfort for the soul and a tonic to the body.
The nutritional values and soothing properties of soup work on multiple levels.
Consuming plenty of liquids is always advised when fighting of allergens or battling antibodies. The broth of soup counts toward flushing out the toxins and hydrating the weary body.
Warm liquids tend to clear the sinus passages. Hot water and hot tea suffice, but hot soup is a welcome change to the daily steam regimen.
Why wait for that requisite seasonal cold or flu to settle in? Make soup now as it can be a comfort for the soul and a tonic to the body.
The nutritional values and soothing properties of soup work on multiple levels.
Consuming plenty of liquids is always advised when fighting of allergens or battling antibodies. The broth of soup counts toward flushing out the toxins and hydrating the weary body.
Warm liquids tend to clear the sinus passages. Hot water and hot tea suffice, but hot soup is a welcome change to the daily steam regimen.
- Thursday, 02 November 2017
The calendar page says November so all bets are off. The immediate feel of this new month takes on a more festive and impressive aura.
Maybe we start to pay closer attention to every detail of the plate. Is it possible to have even more colors available when using fresh ingredients this month?
The shift towards apples, pears and citrus is evident as they crowd out peaches and nectarine displays. Hard squashes and root vegetables make their way to menu selections at foodservice venues.
Besides pumpkin everything (food and beverages), there are some easy ways to add drama to the plate. Take Satsuma mandarins, coming on regionally throughout California, are a good start to glamour.
These delightful hand fruits have a zip peel and make the perfect anytime snack. When the individual segments are separated, they brighten up a morning breakfast and do more than decorate a supper dish. They perk up a ho-hum serving right away with a pop of color.
Maybe we start to pay closer attention to every detail of the plate. Is it possible to have even more colors available when using fresh ingredients this month?
The shift towards apples, pears and citrus is evident as they crowd out peaches and nectarine displays. Hard squashes and root vegetables make their way to menu selections at foodservice venues.
Besides pumpkin everything (food and beverages), there are some easy ways to add drama to the plate. Take Satsuma mandarins, coming on regionally throughout California, are a good start to glamour.
These delightful hand fruits have a zip peel and make the perfect anytime snack. When the individual segments are separated, they brighten up a morning breakfast and do more than decorate a supper dish. They perk up a ho-hum serving right away with a pop of color.