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Last week’s YOUR PRODUCE MAN’S PRODUCE PUZZZZLER still dealt with Carrots: What was the original color of Carrots? They originated in the country we call Afghanistan. And they were originally…purple. When the carrot ended up in England, the carrot, because of its purple color, wasn’t used for food, but for feed for the oxen and animals. But somewhere in the 15th – 16th centuries, the carrot changed colors. Perhaps the various minerals in the soil, or the climate, caused the change. We don’t know exactly how, but we do know the general time…by looking at paintings, artwork from that era. In the 15th century, paintings depicted purple carrots. But by the 16th century, those carrots in the paintings had changed color…to orange. This week’s YOUR PRODUCE MAN’S PRODUCE PUZZZZLER deals with medicine: What fruit or vegetable is used to help medical personnel use needles? See next week’s Fresh Tips for the answer. |
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FRESH HERBS (Monday, Nov. 24): When you leave a restaurant, and it was awesome food, usually what made it awesome was something actually quite simple: Fresh Herbs. The secret to many recipes at fine dining restaurants…is using fresh herbs. If you really want to “wow” your holiday guests, then use fresh herbs in your recipes. When the early pilgrims arrived, one of the first things they planted was their herb garden. First things first. Even the pilgrims knew the flavor power of fresh herbs. The holy trinity of holiday herbs is sage, rosemary and thyme. When picking out the freshest, look at the leaves. The leaves are where the oil content is. The better-looking leaves will have better oil content. When you get them home, cut off the very bottom, just as you would with a fresh bouquet of flowers. Then refrigerate the herbs in a mug of water. You could also put a damp paper towel around the herbs. When you are cutting your herbs, use a sharp knife. If you don’t, you simply end up crushing the oil all over your cutting board, instead of the oil flavoring your food. If you never have, try fresh herbs this year.
SHALLOTS (Tuesday, Nov. 25): You have probably walked by them hundreds of times. Maybe once, you looked at them and wondered, “What kid of onion is that?” Shallots. Generally, you will find them in the bulb section, with onions and garlic. If you dare to pick one up, you may think to yourself, “Is this an onion…or a garlic?” You’re not quite sure. If you don’t know what it is, then you certainly don’t have a clue as to what to do with it. For shame. For the Shallot is one of the secrets of great chefs in preparing great, memorable meals. Your Thanksgiving Day dinner will take a notch up, with Shallots. Shallots are often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions. Shallots were first introduced to Europeans during the 12th Century. Crusaders brought them home as “valuable treasure” from the ancient Palestinian city of Ascalon. Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic. The shallot is a member of the Liliaceae family, and is apparently not a direct member of the onion family. Fine. And a Yugo is not really an automobile, either. In any case, the shallot is an onion-looking specimen with the flavors of both onion and garlic. Simply divine when sliced thinly and used in place of onions, or sautéed with vegetables, baked or roasted whole with your favorite fish, fowl, or beef dish, they are simply delicious no matter what you wish to call its mother! Best kept between 35-40 degrees F, in a dark, dry atmosphere. They produce no ethylene gas, nor are they affected by it: so put some in your favorite cooler space and use them like they’re going out of style!
GREEN BEANS (Wednesday, Nov. 26): Today, Walt Disney’s “Haunted Mansion” opens in theaters around the country, with its official 999 ghots. Well, today, take a look at your Green Beans in your refrigerator. It may scare you. Today is the day to buy your Green Beans for tomorrow’s Thanksgiving Day dinner. If you bought them over the weekend, then go buy more today. You’ll be glad you did. You see, all produce breathes. When fruits and vegetables are still on the tree or vine, or in the ground, they “breathe” opposite of humans. They take in carbon dioxide and let out oxygen. Works good for people, because we need the oxygen. However, once a fruit or vegetable has been picked, it begins to breathe just like people, taking in oxygen and letting out carbon dioxide. It’s not “muscle” breathing with lungs, but nonetheless, fruits and vegetables “respire” carbon dioxide. We can measure this to find out which fruits and vegetables breathe faster than others. We can measure the carbon dioxide levels over a one hour period at a constnat 59 degrees. A potato breathes the slowest. Not surprising. That’s why potatoes last longer than other vegetables. And that’s why we call someone who sits around, doing nothing, a “couch potato.” They are barely breathing. The fruit or vegetable that breathes the fastest: Green Beans! Think of it this way. When you bought those Green Beans a few days ago, they have now been doing jumping jacks in your refrigerator for several days. They are breathing fast, and are a bit tired. That’s why when you bought those Green Beans, they looked great. Crisp and snappy. But today, you get them out, and they look…well, they look tired. They are. Best thing to do is just to head to the store today and buy a fresh batch of Green Beans.
PINEAPPLE (Thursday, Nov. 27): These past two years have been among the most difficult in my life. But it reminds me of the greatest treasures in life: life itself and your family. My family has grown, with little Landon now joining us at today’s Thanksgiving Day dinner. We will be missing our oldes son today, who is in Mexico as a pianist for a minsitry group. My dear wife, Julie is expecting our four child, due in early April. And our little girl, Claire, whom I affectionately call my little “Pearl” brings great joy and life to our home and family. Yes, what a great day. I will tell each one in my family how very thankful I am for them, and how they make my life worth so much more. Today, I am also so very grateful for this great nation we call the United States of America, a place where freedom rings. And where we feed a world. Yes, we have some of the finest farmers found anywhere in the world, producing some of the best and safest food and agricultural products on the face of the planet. To every farmer, “Thank you for nurturing the soil, bringing us the most bounty of food.” As you gather around the table today, express your thanks to those who have prepared the meal, and to those who have joined you around the Thanksgiving day table. Giving thanks makes Thanksgiving such a wonderful day. And be sure to have plenty of Pineapple, the universal symbol of friendship and welcome.
SNACKS FOR KIDS (Friday, Nov. 28): Today is the biggest single shopping day of the year. And that means fast food for you and the kids. May I make one small suggestion: Take some healthy snacks on your adventure today, for you and for the kids. Sure, you may eat out today, and perhaps at a fast food restaurant, but try your best to get in some fruits and vegetables. Here’s a couple of suggestions: Take along some carrot sticks for the kids, some cut apples, a banana or two and some dried fruit. At the end of the day, fast food and all, at least you did get some fruits and vegetables, so the day won’t be a total loss. Be creative on days like today, and be firm with the kids. You brought the snacks, they need to eat them. At least when you do get to the fast food restaurant, they’ll be full enough not to eat all the french fries and burger. |
