#tomato melon salad with feta

[rabbitcruiser]

Melon Day

Melon Day takes place on the second Sunday in August. This year, it takes place on August 13. On this special day, we celebrate cantaloupes, galias, and all the other muskmelons, specifically those belonging to the people of Turkmenistan. If you’re like us, you may have confused watermelons for melons at least once in your life, however, these two fruits are very different even though they stem from the same family. Melons, particularly muskmelons, have an important agricultural heritage and are the pride of the people of Turkmenistan, a country located in Central Asia. Today, they honor not only their well-groomed muskmelons but a fine crossbreed, named after their first president, the Turkmenbashi melon.

History of Melon Day

They are hard, musky, and netted on the outside, but soft, succulent, and orange or white on the inside. Today, all the hype is about muskmelons, these juicy fruits that are not to be confused with any other kind of melon. We often find ourselves placing all melons in the same category, but this is an oversight on our part. Muskmelons are quite different from all other melons, and this can be attributed to their physical features and taste. They typically have smooth, ribbed, wrinkled, or netted exteriors with sweet flesh that is yellow or white. Some examples of muskmelons are cantaloupes, honeydews, and galias.

Although we are celebrating all kinds of muskmelons today, Melon Day originated in Turkmenistan and holds cultural significance for its people. For those who may not know, Turkmenistan is the least populated country found in Central Asia. They are known for their beautiful culture, heritage, and also their delicious melons. Turkmenistan is responsible for approximately 400 of the melon varieties we have today. They grow and cultivate muskmelons in great numbers, and this has been an integral part of their history and culture for decades.

Melons hold such importance that one of the crossbreed products is named after their first president, Saparmurat Niyazov, who is also the creator of this holiday. He preferred to be known as ‘Turkmenbashi,’ which means ‘leader of the people.’ The Turkmenbashi melon is revered for its aroma, taste, and hefty size.

Melon Day timeline

2400 B.C.Picture Perfect

The first record of muskmelon is traced back to this time, on an Egyptian picture of funerary offerings.

500 A.D. — 1500 A.D.Melons Travel North

Muskmelons are introduced to China and other Asian countries in the Middle Ages.

1994The Best Muskmelons

The first president of Turkmenistan, Saparmurat Niyazov, establishes Melon Day.

2004A Fruit of Paradise

The president of Turkmenistan refers to the Turkmen melons as the source of their pride and as a fruit of paradise in his address to farmers.

Melon Day FAQs

Is Melon Day a public holiday?

Melon Day is a national, public holiday in Turkmenistan. Although this holiday is now acknowledged in a few other countries, it only remains a public holiday in its founding federation. Citizens are not required to go to work or school on this day and are encouraged to join in the holiday’s festivities.

Why are they called muskmelons?

Muskmelons were given their name based on their aroma. These fruits have a particularly flavorful smell when ripe. ‘Musk’ is the Persian word for ‘perfume’ and is the perfect description for the sweet aroma of ripe muskmelons.

Are all muskmelons sweet?

Muskmelons have hard, smooth, ribbed, or netted skin with a flavorful musk-like taste and aroma. Their flesh is sweet-tasting and often orange in color with high water content and nutritional value.

Melon Day Activities

Eat a muskmelon

Make something with a muskmelon

Attend the festival

How else can you celebrate Melon Day, other than by eating some delicious melons? Casaba, canaries, and honeydews are a few of the sweet possibilities you can enjoy on this holiday, and remember to share them with your family and friends.

Muskmelon can be eaten in several ways. One way is by including it in desserts. You can make melon boats, fruit salads, and a traditional Chinese dish called Glutinous Rice Fresh Melon and Coconut Roll. Go online and see what tasty dessert you could make today with one, two, or even three varieties of muskmelon.

If you find yourself in Turkmenistan on Melon Day, join in for the festivities! The people organize several festivals, events, and even competitions to commemorate their cultural holiday. You can also take some time out, explore, and see what the city has to offer.

5 Fun Facts About Cantaloupes

It’s named after a city

Low in calories, high in vitamins

They win the popularity contest

They have flowers

Ripe ones are easy to detect

The name ‘cantaloupe’ was derived from Cantalupo, Italy, which was the first place where the seeds arrived from Armenia in the 16th century.

An average-sized cantaloupe will have just approximately 100 calories and contain a bounty of vitamins.

Cantaloupes are the most popular melons in America.

Cantaloupe plants produce small yellow flowers while developing.

When a cantaloupe is ripe, its vines simply detach from the fruit and its rind and the netting turns beige or cream underneath.

Why We Love Melon Day

It’s a delicious holiday

It encourages us to eat fruits

It’s part of Turkmenistan’s cultural heritage

Who doesn’t love a holiday where we can indulge in sweet-tasting melons eaten on their own or as part of a dish or dessert — the flavorful options are endless!

Many of us don’t eat as much fruit as we should, but a holiday like this allows us to have our fill. This day encourages us to eat more fruits, and not just any fruit, but one of the sweetest you could come across — muskmelons.

This holiday is not only important to the history, culture, and people of Turkmenistan, it was also established by them. Melon Day allows us to appreciate the wonderful fruit, gives us a sneak-peek into Turkmenistan culture, and allows us to learn more about the people.

Source

[fallingtowers]

mmm my lunch salad of cucumber tomato arugula red onion canary melon feta cheese walnuts and bacon bits

[kineats]

Can I have some recipes for an alien? I’d like stuff that’s brightly-coloured and more suited for warm weather. I’d also prefer stuff that can be eaten without much cutlery but that doesn’t matter too much.

You got it! Let's get you some bright summery foods! I'll try to keep it so the most cutlery is one thing, either a fork or spoon. So without any indicator, assume it takes one piece of cutlery to eat! 👌 Means Finger Foods!

Tropical Chicken Lettuce Wraps 👌

Colorful Summer Rolls with Peanut Dipping Sauce 👌

Rainbow Devilled Eggs & Egg Salad (great on sandwiches!)👌

Rainbow Slaw

Melon Prosciutto Skewers 👌

Tomato and Brie Tart 👌

Watermelon Feta Skewers 👌

Tri-Color Pasta Salad

Purple Cabbage Salad

Edamame Corn Carrot Salad

Rainbow Ice Cream (on a cone is 👌)

Radish Top Soup

Rainbow Chicken Skewers 👌

Sky Blue Smoothie Bowls

Rainbow Bagels and Rainbow Bread (both 👌)

Vegetarian Lettuce Wraps 👌

Rainbow Cauliflower Crust Pizza 👌

Blue Spirulina Pancakes

Blue Corn Piñon Pancakes

Fried Zucchini Blossom 👌

Vegetable Patty’s rainbow fritters 👌

I hope this helps, friend!!

[wistful-giselle]

foods to heal the soul & body 🦪 ~~

all fruit & berries — raspberries, blueberries, blackberries….. freshly picked, ideally, in a little wicker basket…. pair with live yogurt or kefir and nuts and seeds to eat like a fairy or bird-like creature……

organic vegetables of all colours — kale, squash, mushrooms, carrots, edamame, potato, beetroot, chard, (baby) cucumber, sweetcorn, peppers — for beautiful salads with chickpea hummus and oils and tofu and olives and feta cheese….

seasonal treats for winter : bûche de noël and marzipan fruit and crystallised petals and hot milk with honey like a child before bedtime and pink heart biscuits for valentine’s day….

for autumn : toffee apples and mulled wine and syrupy coffee and oat porridge with banana in the morning and hearty seasonal soup with hot soft bread to break and share… .

for spring : hot cross buns with (homemade) cherry jam and simmel cake and chocolate rabbits with gold foil and eggs to paint….

for summer : lychees and watermelon and white peaches and figs off trees and ice cream by the seaside and freshly caught fish stewed with cherry tomato and herbs and onion and lentils…

little garnishes — edible flowers, parsley, pomegranate seeds, pistachio, rosemary and thyme, lavender lemongrass….

and above all, whatever brings joy alongside sustenance — dates stuffed with almond butter, italian fettuccine in antique bowls, birthday cake and non-birthday cake, oysters, melon cut out to look like stars, sushi and sashimi, jellies in fanciful moulds, crepes from french markets and stroopwafles from dutch markets…. etc.

˚✧₊⁎⁺˳✧༚

[xpuigc-bloc]

Exquisite esquites

By Mia Leimkuhler

If I were mayor of Picnictown, every picnic would have the following: a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (The laws of Picnictown consider how easy it is to carry your picnic things on public transportation.)

This is barely a compromise, though, because Kay Chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Kay: “Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” Picnictown loves a resourceful pasta salad.

More picnic decrees, because it’s the first day of summer! Make Zainab Shah’s sheet-pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Ali Slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

Every June, the summer produce flows into and overwhelms my corner grocery store, and every June I am positively giddy about it. Right now the shelves are buckling from so many cherry tomatoes, and I’m doing my part with salad e-shirazi, basil and tomato fried rice and salmon and tomatoes in foil, a five-star, five-ingredient dinner from Mark Bittman.

I am trying to be more adventurous with my vegetables, branching out and bringing home goodies I don’t usually cook. I’ve never really loved bitter melon (I’m not alone), but I do like bitter things — extra dark chocolate, dandelion greens, Campari. So I’m going to try this stir-fried bitter melon with eggs, a recipe from Chutatip Suntaranon (known as Nok) adapted by Cathy Erway.

The creamy scrambled eggs, salty soy sauce and molasses-y brown sugar will mellow out the harshest edges of the bitter melon. And I trust Nok — I’ve had the pleasure of dining at Kalaya, Nok’s restaurant in Philadelphia, and Nok never misses.

Lastly: It’s hot out there, and I’d like to give you an excuse to stand in front of the open refrigerator after a long afternoon in Picnictown. Here’s Lisa Donovan’s new recipe for buttermilk tres leches cake, which is best served extremely chilled, straight from the pan. I interpret this as spooning giant mouthfuls of cold, creamy cake into my mouth while bending into the fridge, but if you’d like to use plates and forks and a table, by all means.

IN THIS NEWSLETTER

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Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties.

#the new york times #cooking

#mia leimkuhler #picnic #kay chun

#make zainab #matk bityman

#cathy erway #nok #lisa donovan

#sheer-pan chicken tikka thinghs

#basil and tomato fried rice

#salmon and tomatoes on foil

#butyermilk tres leches cake

#recipe’s #the veggie newsletter

#tania shichynsky #dinner parties

#packed lunches #food

#original food #xpuigc #pucex

#olaf peterson #de tot

[littlecarnet]

For @starblue2406

Here are a few things I'll eat in a day. I typically don't eat a big breakfast, but I will have a big lunch. Dinners in my family are late, usually 6pm to 8pm, we typically walk after dinner, then I'll drink tea to relax before bed.

You'll probably notice a lack of beef and pork, I have trouble digesting them, so it's mostly chicken and seafood. My family also don't eat a lot of bread, it's treated more like a side than a meal.

And yeah, there's a quite a mix of cultures here. My mom's side is Greek/Egypt with Turkish influences from her great grandfather, my dad is Native American with some adopted local New Mexico flavors. Since I was originally born and raised by the ocean, seafood and sea vegetables are a big thing in my diet. They're hard to find in the southwest, but I crave them and they keep me healthy as I have low blood pressure, so I need a bit of healthy salt.

----------------

Things I'll have for breakfast:

Apple cider vinegar mixed with honey or a fruit juice, usually pomegranate juice. Gets my digestive system prepped.

Oatmeal with dates, pumpkin seeds, and seasonal fruit.

Fresh fruit or fruit jelly with yogurt. I like Greek yogurt as it's more creamy and filling.

Seaweed soup with green onions or salmon

Kefir a type of strong yogurt drink

Crepe with fruit, pine nuts and honey

Omelet with spinach or dandelion greens

Eggs boiled in black tea and star anise

Shakshuka eggs with tomato and spices

Salmon with fried eggs

Fresh tilapia corn taco

Fruit smoothies

Green tea

Yerba mate

Lunch:

A Flatbread wrap with either chicken or falafel, lettuce, feta, red onion or tomato topped with tzatziki or Tahiti

Sardines with tomato pesto on ciabatta

Basmati rice with chicken or fish with garlic, oregano, basil

Tuna with red onion and chopped mozzarella

A salad made of lightly pickled cucumber and lato (sea grapes)

Rice soup - Made with leftover tea, seaweed, sesame seeds, fish

Baby octopus with chopped tomatoes, red onion, and oregano -

Dolma - Grape leaves stuffed with spiced rice and a meat then steamed, cabbage leaves are sometimes used instead

Ta'meya or Falafel - ground chickpeas or lentils mixed with spices and fried into rounds, topped with tzatziki or hummus

Grilled cheese with strawberry and sage

Jellyfish salad with sweet vinegar and red chili

Steamed cactus pads with watermelon rind

Blue corn bread with sweet corn

Fish cakes in a crab broth with five spice seasoning

Ful medames

Peel and eat shrimp

Mussels on ice

Shawarma

Dinner:

Grilled chicken with mixed vegetables like cherry tomatoes

Vegetable bake with seasonal vegetables

Eggplant lasagna with feta and sliced tomatoes

Cioppino - Seafood in a rich tomato broth

Risotto rice with mushroom

Shrimp with feta and tomatoes

Grilled catfish with spices

Mussels in butter and garlic

Seafood in spiced yellow rice

Crab cakes in scallop shells

Three Sisters soup - Corn, beans, squash

Spinach and cheese stuffed pastries

Squash and corn simmered in milk with pepper, garlic, and saffron

Pumpkin soup with garlic, apple, and sweet potato

Tuna steak with cranberries and feta

Zucchini stuffed with herbed rice and baked

Sayadeya - Fried fish with red onions on rice spiced with cinnamon, turmeric, and ginger

Venison chili beans

Fry bread tacos

Kushari

Chicken livers and hearts

Wild rice with elderberry and morel mushrooms

Lumpias - Like a large egg roll

Wild rice with sweet potato, pumpkin, and cranberry

Snow fungus soup with chicken bone broth

Chicken herb soup - chicken boiled with red dates, wild yam, astragalus, goji

Grilled chicken with butternut squash sweet potatoes

Mixed bean soup with chicken bone broth

Sweet and sour bitter melon soup

Between meals:

Tea with milk

Lots of different nuts

Dried fruit like dates and figs

Fresh fruit with a bit of sweet condensed milk

Jerky turkey or venison

Pickled sweet vegetables

Bruschetta with crackers

Fresh figs with goat cheese

Olives stuffed with cheese

Seaweed salad

Squid jerky

Horned melon

Naan with olive oil

Fried sardines in honey

Mushroom chips

Sweet potato chips

Crispy baby crabs

Fried sage leaves

Prosciutto

Frozen grapes

Zabladi

Cactus fruit

Quail eggs

Snap peas

Drinks:

Grape juice

Pomegranate juice

Hibiscus tea

Mint tea

Ginger tea

Anise tea

Yuzu tea

Rose petal tea

Barley tea

Flowering tea

Mountain herb tea

Water infused with fresh lemongrass and fennel

Water with basil seeds with honey

Roasted milk tea

Yerba mate

Corn silk tea

Rice milk with cinnamon and cardamom

Desserts:

Yogurt with honey and mixed fruit either frozen or seasonal

Chia pudding with peanut butter or rose petal jelly

Italian soda with sugar-free syrups of either rosewater, lavender, peach, or strawberry

Iced coffee with cacao nibs

Chocolate dipped fruit

Gelatins

Anise cookies

Amaretto biscuits

Honey comb

Baklava

Grass jelly with milk

Coconut milk pudding

Rose or pistachio halva

Sweet potato with ice cream

Snow fungus with fruit and rock sugar

Khoshaf - A dessert made of dried fruits simmered with cinnamon, nutmeg, and cloves

Lazy meals:

A typical salad

Frozen vegetables popped into a microwave and served with ready cooked shrimp or a can of sardines in tomato

Pumpkin puree in a can mixed with garlic, pepper, and milk pop into microwave

Jellyfish salad with pickled vegetables and sweet chili sauce

Thin crust pizza made from a pita with tomato, cheese, and Italian seasoning

Spinach or dandelion greens omelet with cheese

Rice soup - made with tea, fish, seaweed, and green onion

Sweet potato with toppings of choice

Baked potato with peanut butter and crab paste

Wonton wrappers stuffed with cream cheese and fried

Chestnut rice - Rice with chopped chestnuts

Chopped apples with cinnamon and honey in the microwave

Bread pudding - day old bread, fruit of choice, egg, milk pop in microwave until egg is cooked

Rice pudding - cooked rice, milk, cardamom, cinnamon, and dried chopped fruit

[thespruceeats39]

Preparing a picnic lunch

Preparing a picnic lunch for 20 people requires careful planning and consideration of various dietary preferences and restrictions. Here's a suggested menu that offers a variety of options to cater to different tastes:

 

Main Dishes:

Sandwich Platter: Prepare a variety of sandwiches with different fillings such as turkey, ham, roast beef, chicken, and vegetarian options like grilled vegetable or hummus. Cut them into halves or quarters for easy serving.

Quiche: Make a couple of quiches with different fillings like spinach and feta, bacon and cheddar, or mushroom and Swiss cheese. Cut them into slices before packing.

Grilled Chicken Skewers: Marinate chicken pieces in your choice of marinade (e.g., teriyaki, lemon herb, or barbecue) and grill them. Skewer them for easy consumption.

Salads and Sides:

Green Salad: Prepare a large bowl of mixed greens, cherry tomatoes, cucumber slices, and shredded carrots. Provide various dressings on the side for people to choose from.

Pasta Salad: Make a refreshing pasta salad with cooked pasta, cherry tomatoes, olives, bell peppers, feta cheese, and a tangy vinaigrette dressing.

Fruit Salad: Create a colorful fruit salad by combining seasonal fruits like watermelon, pineapple, berries, grapes, and melon.

Coleslaw: Prepare a creamy coleslaw with shredded cabbage, carrots, and a homemade dressing.

Chips and Dips: Provide a variety of chips and accompany them with guacamole, salsa, or other favorite dips.

Snacks and Finger Foods:

Cheese and Crackers: Arrange a platter with an assortment of cheeses, such as cheddar, Swiss, and pepper jack, along with an array of crackers.

Veggie Sticks and Dip: Slice cucumbers, carrots, bell peppers, and celery into sticks and serve them with a flavorful dip like ranch or hummus.

Mini Quiches: Prepare bite-sized quiches using a mini muffin tin with various fillings like bacon and cheese, spinach, or mushroom.

Beverages:

Water: Provide bottles or a water dispenser for guests to stay hydrated.

Iced Tea/Lemonade: Prepare a large pitcher of iced tea or lemonade, or both, to quench thirst on a warm day.

Assorted Soft Drinks: Offer a selection of canned or bottled soft drinks for those who prefer carbonated beverages.

Optional: If alcohol is allowed at your picnic location and appropriate for your guests, you can consider offering a couple of beer or wine options.

 

Desserts:

Cookies: Bake or buy a variety of cookies like chocolate chip, oatmeal raisin, and sugar cookies.

Brownies: Make a batch of chocolate brownies and cut them into squares.

Fresh Fruit: Supplement the fruit salad with additional fruits like grapes, strawberries, or sliced melons.

Optional: If you'd like to go the extra mile, you can prepare a simple cake or cupcakes as well.

Remember to bring enough serving utensils, plates, napkins, cups, and blankets for seating. Pack everything in insulated coolers or containers to keep the food fresh and safe during transportation. Enjoy your picnic!

[clementine-treat]

september 28th ✨

black coffee // 2 kcal

bcaa drink // 16 kcal

fish sticks + potato salad + cucumber + coleslaw + watermelon + honeydew melon + two slices of rye bread with margarine // ~610 kcal

a chocolate protein bar // 178 kcal

spaghetti al nero di seppia, feta cheese and mini plum tomatoes // 403 kcal

total ~1240 kcal, 65g protein

fasted 18h50

i overate but i blame it completely on having had to change lunch plans. could've skipped the pasta i guess but i needed it for emotional support before cheer practice

[sillylittlefoodlog]

09-09-24

americano coffee and greek yogurt with peach, apple and melon

a peach

wholegrain couscous salad with tomato, cucumber, onion and feta cheese, two cinnamon sesame biscotti for dessert

[claurenridge]

Wine Tasting in Oklahoma: The Best Pairings for Rosé Wines

When it comes to wine tasting in Oklahoma, nothing beats the flavor of a well-paired rosé. This delightful pink-hued wine is versatile, offering a range of flavors that can complement a variety of dishes. Whether you are hosting a dinner party, planning a picnic, or just looking for the perfect appetizer to enjoy with a glass of rosé, this guide will help you explore the best pairings for your favorite rosé wines.

Understanding Rosé at a Wine Tasting in Oklahoma

Before diving into the pairings, it is essential to understand what makes rosé wines so unique. They are made from red grapes but have a shorter fermentation period with grape skins, which gives them their distinct color. The flavor profiles of rosé wines can vary widely, often featuring notes of red fruit, citrus, melon, and flowers. They can be sweet or dry, still or sparkling, making them incredibly versatile for food pairings.

What Pairs Well With Rosé Wines?

Pairings can depend on personal preference and the specific type of rosé you enjoy during your local wine tasting. However, rosés generally pair well with a variety of foods, including:

Grilled Seafood

The delicate flavors of grilled seafood, such as shrimp, scallops, and salmon, pair beautifully with rosé wine. The lightness of the wine does not overpower the seafood, while its

fruit-forward notes enhance the dish's smoky flavors.

Fresh Salads

Rosé wines are known for their light and refreshing nature, making them an ideal companion for fresh summer salads. Think of vibrant greens, juicy tomatoes, crisp cucumbers, and feta or goat cheese sprinkles.

Grilled Meats

Summer barbecues are a perfect occasion to break out a bottle of rosé. Grilled meats like chicken, sausage, and lamb pair well with the wine's versatility.

Charcuterie Boards

A charcuterie board is an excellent pairing choice for a local wine tasting. Cured meats like prosciutto and salami, soft and hard cheeses, and nuts make for a tasty appetizer alongside a glass of rosé.

Light Pasta Dishes

Rosé wines are also a fantastic pairing for light pasta dishes, particularly those with creamy or tomato-based sauces. Think of dishes like pasta primavera, shrimp scampi, or a simple spaghetti pomodoro.

Grilled Vegetables

For a vegetarian-friendly option, consider grilled vegetables. When grilled to perfection, zucchini, eggplant, bell peppers, and asparagus offer a smoky flavor that pairs well with the bright characteristics of rosé.

Desserts

Rosé wines, especially those with a touch of sweetness, can be paired with desserts. Think strawberry shortcake, fruit tarts, dark chocolate, cheesecake, or light pastries. The wine's fruity notes complement the sweetness of the desserts without overwhelming the palate.

Discover Your Preference at an Oklahoma Wine Tasting

Tastings provide an excellent opportunity to sample a variety of rosé wines, each with its unique flavor profile. By attending local wine tastings, you can develop a deeper understanding of your preferences and learn how to pair different rosé wines with your favorite foods.

Wine tastings also offer the chance to engage with knowledgeable staff who can share insights on winemaking, the characteristics of different grape varieties, and more. These experiences can significantly enhance your appreciation for rosé wines and help you become more confident in selecting the perfect wine for any occasion.

Join Us for a Wine Tasting in Oklahoma!

If you are looking to explore the world of rosé and other locally-made wines, we invite you to join us at Clauren Ridge for an unforgettable Oklahoma wine tasting experience. Our winery

offers an elegant and welcoming atmosphere where you can enjoy a unique selection of wines, wine slushies, and tasty wine mimosas, along with a menu of delicious appetizers to complete your experience.

We also provide an in-depth look into our facilities and winemaking process with our Tour with the Winemaker experience. Our winemaker will take you on a three-hour tour of the ins and outs of winemaking at Clauren Ridge.

Please visit our winery and vineyard for a unique wine tasting experience.

[rabbitcruiser]

National Salad Day

Hey there, salad enthusiasts! Get ready to celebrate National Salad Day, a day dedicated to our leafy green friends and their fellow vegetable companions. Get your forks ready and prepare to dive into some delicious, healthy, and colorful creations. This national day is all about celebrating the wonders of salads and encouraging everyone to incorporate more greens into their diets. So, let's explore the history and delights of National Salad Day!

When is Salad Day?

It's national salad day on the 1st May.

The Birth of National Salad Day

While salads have been around for centuries, National Salad Day is a relatively new addition to the calendar. It started gaining popularity in recent years as people became more conscious of their health and nutrition. The origins of this day are closely tied to the rise of social media and food blogging. Influencers and health-conscious individuals shared their love for salads online, inspiring a wave of salad enthusiasts.

On May 1st, 2015, the internet exploded with mentions of National Salad Day. It became an annual celebration, bringing people together to appreciate the wonders of fresh veggies and creative combinations. From tangy dressings to crunchy toppings, it's a day to experiment and create salads that satisfy both your taste buds and your nutrition goals.

Salads Around the World

Salads come in countless varieties, each reflecting the unique culinary traditions of different cultures. Let's take a whirlwind tour around the world to explore some famous salads:

Greek Salad: A refreshing mix of tomatoes, cucumbers, red onions, feta cheese, and olives.

Caesar Salad: A classic made with romaine lettuce, croutons, Parmesan cheese, and a creamy dressing.

Cobb Salad: A hearty salad with a bed of lettuce topped with avocado, bacon, chicken, hard-boiled eggs, tomatoes, and blue cheese. It's a meal in itself!

Caprese Salad: A simple and elegant combination of fresh tomatoes, mozzarella cheese, and basil, drizzled with olive oil.

Tabbouleh: A Middle Eastern salad made with parsley, bulgur wheat, tomatoes, and a lemony dressing.

How to Celebrate National Salad Day

Now that you know the history and some famous salad recipes, it's time to celebrate National Salad Day in style. Here are a few ideas to get you started:

Organize a salad potluck with friends and family. Each person can bring a unique salad creation to share.

Try out a new salad recipe you've never made before. Challenge yourself to experiment with different ingredients and flavors.

Visit a local farmer's market and stock up on fresh produce for your salads. Supporting local farmers is always a good idea!

Share your favorite salad recipe on social media using the hashtag #NationalSaladDay. Spread the salad love!

Did You Know?

Did you know that the largest salad ever made weighed a whopping 20,100 pounds? It was created in Romania in 2012 and included a mix of lettuce, cabbage, carrots, peppers, and onions. That's one gigantic and healthy serving!

History behind the term 'Salad'

500 BC

The Birth of Salads

Salads have been enjoyed for centuries. The ancient Greeks and Romans were known to eat mixed greens with dressing as a way to cleanse their digestive systems. They believed that the combination of raw vegetables and herbs had medicinal properties.

17th Century

Salad as a Symbol of Wealth

In the 17th century, salads became associated with wealth and nobility. It was considered a luxury to have fresh greens and exotic ingredients on one's table. Salads were often served as a grand gesture to impress guests.

1763

The Word 'Salad' Enters English

The word 'salad' entered the English language in 1763, derived from the French word 'salade.' The French had a significant influence on culinary customs during that period, and the term quickly gained popularity in the English-speaking world.

19th Century

Salads Evolve with New Ingredients

During the 19th century, salads started to incorporate a wider variety of ingredients. Fruits, nuts, and mayonnaise-based dressings became popular additions. Salads also became more decorative, with intricate garnishes and arrangements.

20th Century

The Rise of Salad Bars

In the mid-20th century, salad bars gained popularity in restaurants and cafeterias. Salad bars offered a wide selection of fresh ingredients, giving people the freedom to customize their salads. This concept revolutionized the way salads were served.

21st Century

Salads for Health and Green Living

In the 21st century, salads have become synonymous with healthy eating and green living. As more people seek nutritious options and environmental sustainability, salads have become a popular choice. From kale salads to quinoa salads, there are endless variations to suit different tastes and dietary preferences.

Source

[atozearth]

20 Healthy Breakfast Ideas to Energize Your Day

Sure, here's a detailed blog post featuring "20 Healthy Breakfast Ideas" to kick-start your day on a nutritious note:

A healthy breakfast is the foundation of a successful day. It provides the necessary nutrients to fuel your body and mind, setting the tone for your overall well-being. Whether you're a busy professional, a student, or a parent on the go, these 20 healthy breakfast ideas will not only satisfy your taste buds but also keep you energized throughout the morning.

1. Greek Yogurt Parfait

Layer Greek yogurt with fresh berries, granola, and a drizzle of honey for a protein-packed and antioxidant-rich breakfast.

2. Overnight Oats

Combine oats, almond milk, chia seeds, and your favorite fruits in a jar. Refrigerate overnight for a convenient and nutritious morning meal. 17 Delicious Cereal Recipes to Start Your Day Right

3. Avocado Toast

Spread mashed avocado on whole-grain toast and top with sliced tomatoes, a sprinkle of sea salt, and a dash of black pepper.

4. Veggie Omelette

Whisk eggs with diced bell peppers, spinach, tomatoes, and a sprinkle of feta cheese for a protein-rich and vitamin-packed breakfast.

5. Whole-Grain Pancakes

Swap traditional pancakes for whole-grain versions, topped with fresh fruit and a dollop of Greek yogurt.

6. Smoothie Bowl

Blend your favorite fruits, leafy greens, and a splash of almond milk. Pour into a bowl and top with nuts, seeds, and shredded coconut.

7. Chia Seed Pudding

Mix chia seeds with coconut milk and a touch of vanilla extract. Allow it to set in the refrigerator overnight and top with sliced almonds and berries.

8. Breakfast Burrito

Wrap scrambled eggs, black beans, diced avocado, and salsa in a whole-grain tortilla for a satisfying and portable breakfast.

9. Peanut Butter Banana Toast

Spread natural peanut butter on whole-grain toast and add banana slices. Sprinkle with cinnamon for extra flavor.

10. Quinoa Breakfast Bowl

Cook quinoa with almond milk and top with chopped nuts, dried fruits, and a drizzle of maple syrup.

11. Fruit Salad

Combine a variety of fresh fruits such as berries, melon, kiwi, and grapes for a refreshing and vitamin-rich breakfast.

12. Cottage Cheese Delight

Top cottage cheese with sliced peaches, a handful of almonds, and a drizzle of honey.

13. Breakfast Wrap

Wrap scrambled eggs, sautéed spinach, mushrooms, and lean turkey slices in a whole-grain wrap.

14. Homemade Muesli

Mix rolled oats with chopped nuts, seeds, dried fruits, and a splash of almond milk. Let it sit for a few minutes before enjoying.

15. Apple Cinnamon Quinoa

Cook quinoa with diced apples and a sprinkle of cinnamon. Top with a dollop of Greek yogurt.

16. Smoked Salmon Toast

Spread light cream cheese on whole-grain toast and top with smoked salmon, capers, and red onion slices.

17. Breakfast Paratha

Make a whole-grain paratha stuffed with scrambled eggs, diced vegetables, and a sprinkle of cheese.

18. Tofu Scramble

Sauté crumbled tofu with bell peppers, onions, and spinach. Season with turmeric and cumin for a protein-packed vegan option.

19. Nut Butter and Banana Sandwich

Spread almond or cashew butter on whole-grain bread and add banana slices between the slices.

20. Berry Nutty Quinoa

Mix cooked quinoa with mixed berries, chopped nuts, and a drizzle of honey for a colorful and nutritious breakfast bowl. Start your day off right with these 20 healthy breakfast ideas that cater to a variety of tastes and dietary preferences. Remember, a nourishing breakfast not only fuels your body but also sets the tone for healthier eating habits throughout the day. Read the full article

[allwaysfull]

A QuickAt Home In The Kitchen | David Kinch (with Devin Fuller)

Small Plates To Cover Your Table and Condiments to Fill Your Pantry

Mother-Sauce Mayo

Mignonette (How To Shuck an Oyster)

Seven-Ingredient Pesto, Two Ways

How To Dress a Salad (A Few Standard Vinaigrettes)

Simple

Classic

Mustardy

Lemony

Garlicky Herbed Croutons

A Quick Pickle, Japanese Style

Roast Shallots In Space

Chicken Stock

Parmesan Stock

Chickpea Stock

Raw Fava, Chickpea and Tahini Hummus

Roasted Red Pepper & Onion Salad with Mozzarella & Basil

Red Pepper & Basil Relish

Smoky Eggplant “Caviar”

Baked Miso Eggplant

Savory Eggplant “Pâté

Potato Pancake with Horseradish Cream

Salmon Rillettes

Guacamole with Pomegranate

Mushrooms al Horno with Crusty Bread

Farinata

Savory Strawberry Biscuits

Corn Cakes with Smoked Salmon

Salads, Fruits & Soups, to Start

A Riviera Salad

Petit Aioli with Canned Tuna

Roast Fig & Pancetta Salad w Goat Cheese

Tomato Salad w Anchovy & Basil

Tomato & Strawberry Salad w Feta & Olives

Creamed Corn & Garden Tomatoes

Persimmon, Pomegranate & Roquefort Salad

Citrus & Almond Salad

Brussels Sprouts w Cider & Goat Cheese

Spicy Sesame Cucumber with Avocado

Braised Lettuce & Smoky Bacon

How to Toast Nuts

Summer Squash w Canned Sardines

Stewed Artichokes w Mozzarella

Almond & Grape Gazpacho

Strawberry Gazpacho “Smoothie”

Onion & Brioche Soup w a Poached Egg & Manchego

Two Chilled Soups (Chilled Tomato/Garlic, Chilled Melon)

Lettuce Vichyssoise

All-Day Eggs & 2 A.M. Dinners

Chorizo Frittata

Crispy Fingerling Potatoes & Crispy Fried Eggs, Two Ways

Savory & Sweet Omelet Soufflés

How to Poach an Egg | How to Hard-Boil an Egg

Cacio e Pepe

Grilled Cheese

Pan Bagnat

Pan con Tomate w Ham

Herbed Goat Cheese & Chorizo Tartine w Honey

Mozzarella Crostini w Lemon & Tomato

Toasted Baguette w Dark Chocolate, Olive Oil & Sea Salt

Pasta & Rice

Bucatini w Canned Sardines & Capers

Orecchiette & Broccoli alla Romana

Lamb Bolognese w Tagliatelle

Spaghetti “Soffritto”

Penne w a Walnut Sauce

Pasta w Pesto & Avocado

Linguine w Clams & Shrimp

Ricotta Gnocchi w a Simple Tomato Sauce

Date-Night Risotto w Crab

Rice Cremoso w Clams

Jambalaya, New Orleans Style

Paella

Fish & Shellfish

Mackerel in Lemon Broth

Sashimi-Style Raw Fish w Sushi Rice

Cod w Clams in a Green Sauce

Oven-Roasted Potatoes w Cod

Salmon en Papillote

Salmon w Soy & Ginger

Salmon w Pea & Mint Pesto

Spicy Snapper Ceviche

Oyster Stew

California Crab Boil

Peel & Eat Shrimp w Garlic & Parsley

Trout w Fennel & Grapefruit

Meat & Vegetables

Pork Tenderloins w Coriander & Fennel

Duck Breast w Braised Red Cabbage & Dried Figs

Lamb Tartare

Lamb Meatballs in an Almond & Pepper Sauce

Garlic & Ginger Grilled Chicken

Chicken Thighs w Dried Fruit

Chicken Thighs w Olives & Green Beans

Roast Chicken

Belgian Endive Gratin

Lentil Soup w Smoked Ham

Ratatouille, Hot or Cold, Roached Egg or Not

Spring Peas in a Casserole

Chickpea Minestrone, Genovese Style

Cavolo Nero Gratin

Vegetable “Tart” with Saffron Mayonnaise

Whole Roast Cauliflower w Capers & Egg

Kale, Catalan Style

The Ultimate Potato Gratin

Eggplant with Back Olive Tapenade

Not-Too-Sweet, To Finish

How to Build a Cheese Course

Strawberries in a Rosé Wine Hibiscus Syrup

Day-After Meyer Lemon Tart

Figs & Fennel

Roasted Figs w Pomegranate

Rice Pudding Sundae

Lemon Caramel

Compotes (Mixed Berry, Cherry/Lemon Verbena, Stone Fruit & Basil)

Special Butter Cake

Rich Chocolate Cake w Sea Salt

Lost Bread w Apples

Almond & Oat Crisp w Mixed Berries

Olallieberry Crumble

Cherry Clafoutis

Avery’s Chocolate Chip Cookies

Almond Granita

Drinks, For Always

Negroni, Three Ways

Ti’ Punch

Daiquiri

A Blenderful of Frozen Daiquiris

Classic Margarita

Mezcal Margarita

Sangria, Two Ways (Simple, Pink Palace)

Moscow Mule w Fresh Strawberry Syrup

Dark & Stormy w Fresh Blackberry Syrup

El Diablo w Fresh Beet Syrup

[dietclinic0]

Summer salads to beat the heat

Summer is the season for fresh and light meals that can be enjoyed in the sunshine. Consuming some delectable summer salads is one of the best ways to beat the heat. Salads are not only wholesome and cooling, but they also offer a diverse range of tastes and textures that are sure to please any palate. To keep you satiated and cool during the hottest months of the year, we'll discuss some of the top summer salads in this blog.

Watermelon Salad

A summertime favourite, watermelon can be consumed in a variety of ways. Making this fruit into a salad is one of the best ways to enjoy it. Watermelon cubes, feta cheese crumbles, chopped mint, and a sprinkle of balsamic vinegar come together to make a delightful and healthful summer salad that is ideal for any occasion.

Caprese Salad

A traditional Italian dish that is excellent for summer is caprese salad. This salad is flavorful, light, and bursting with fresh mozzarella, juicy tomatoes, and aromatic basil. Add a drizzle of balsamic vinegar and olive oil for an extra wonderful touch.

Grilled Chicken Salad

Summer staple grilled chicken may be simply converted into a delectable and nutritious salad. Grilled chicken breasts should simply be sliced up and placed on top of a bed of mixed greens. For a tasty and filling lunch, top with your preferred vegetables, such as cherry tomatoes, cucumbers, and avocado, and drizzle with a homemade vinaigrette.

Greek Salad

A traditional Mediterranean cuisine that is excellent for summer is Greek salad. This salad is overflowing with flavour and nutrients since it is made with crunchy lettuce, juicy tomatoes, salty feta cheese, and tart olives. Olive oil and lemon juice should be drizzled over the dish for a flavorful dressing.

Salad Cobb

Cobb salad is a filling and hearty salad that is ideal for the summer. This salad is a meal in and of itself because it is made with grilled chicken, crispy bacon, hard-boiled eggs, avocado, and blue cheese. Add a creamy ranch dressing drizzle for an extra indulgent touch.

Spinach Salad

Superfood quinoa is ideal for salads in the summer. It is not only high in protein and fibre, but also devoid of gluten and simple to digest. For a tasty and nutritious summer salad, combine cooked quinoa with your preferred vegetables, such as diced bell peppers, cherry tomatoes, and cucumbers, and drizzle with homemade vinaigrette.

Fish Salad

A traditional dish that is ideal for summer picnics and lunches is tuna salad. On a bed of mixed greens, just combine canned tuna with chopped celery, onions, and mayonnaise. Add your favourite vegetables, like cherry tomatoes and cucumbers, for a supper that is both energising and filling.

Fruit Salad

A cool and healthful option for sweltering summer days is fruit salad. For a delectable and cooling summer salad, combine your preferred fruits, such as strawberries, blueberries, and kiwis, and finish with a drizzle of honey and a sprinkling of mint.

Caesar Salad

Classic fare like Caesar salad is ideal for summertime dinners and barbecues. This salad, which is made with crisp romaine lettuce, garlic croutons, and Parmesan cheese, is a hit. Add a homemade Caesar dressing drizzle for an extra indulgent touch.

Bean Salad

A wholesome and filling summertime alternative is bean salad. For a tasty dish, combine your favourite beans, such as black beans and kidney beans, with sliced bell peppers, onions, and cilantro.

Healthy snacks for refreshing summer

Summer is the time of year for enjoyable outdoor activities, trips to the beach, and cool refreshments. Having some wholesome snacks on hand can help keep you fed and energised throughout the day, whether you're on the run or relaxing by the pool. We'll look at some of the healthiest foods for cool summer days in this blog.

Fruit Skewers

Fruit skewers are a cool, wholesome, and ideal summertime snack. Simply cut up your preferred fruit, including strawberries, pineapples, and melons, and skewer it on a stick of wood. For added flavour, pour some honey or yoghurt on top.

Frozen Yogurt Bites

A tasty and healthful treat ideal for hot summer days are frozen yoghurt bites. Simply place your preferred fruits or nuts on top of some Greek yoghurt on a baking sheet, and freeze for a few hours. The small size of these snacks makes them ideal for on-the-go eating.

Smoothie Bowls

Smoothie bowls are a cool, wholesome snack that are ideal for hot summer days. Just puree your preferred fruits and vegetables, such bananas, berries, and spinach, then add granola, coconut flakes, or chia seeds for crunch and texture.

Cucumber and Hummus Bites

Bites of cucumber and hummus make a nutritious and cooling snack that is ideal for summer. Simply slice up some cucumbers, top with cherry tomatoes or olives for flavour, and put a dollop of hummus on each slice.

Frozen Grapes

A quick and cool snack that is ideal for warm summer days is frozen grapes. Grapes can be easily washed, frozen, and then eaten as a cold snack all day long.

Trail Mix

A adaptable and healthy snack like trail mix is ideal for summer excursions. Simply combine your preferred dry fruits, seeds, and nuts, including almonds, cashews, sunflower seeds, and cranberries. This snack offers an excellent source of protein and fibre and is ideal for on-the-go eating.

Veggie and Dip Platter

The healthful and energising snack of a veggie and dip tray is ideal for outdoor summer events. Slice up some bell peppers, carrots, and cucumbers and serve them with a homemade dip like tzatziki or hummus.

Coconut Chips

During the summer, coconut chips are a delightful and healthful snack. Unsweetened coconut flakes can be easily baked in the oven until crispy and then eaten as a tasty and filling snack.

Chia Seed Dessert

A healthy and energising summertime snack is chia seed pudding. All you have to do is combine some chia seeds with almond milk, vanilla essence, and honey and refrigerate it for the night. For added flavour, garnish with your preferred fruits or nuts.

Edamame

A nutritious and protein-rich summertime snack is edamame. To enjoy edamame as a tasty and healthy snack throughout the day, just boil some in salted water.

In conclusion, these healthy snacks are perfect for refreshing summer days. Whether you're on the go or lounging by the pool, having these snacks on hand can help keep you energized and satisfied throughout the day. Enjoy these healthy and refreshing snacks all summer long!

Say no to these 5 foods in summers

Summer is the time for sunshine, beach days, and refreshing foods. However, it's crucial to pay attention to what we're putting into our bodies at this time of year. In hot temperatures, some foods might be uncomfortable and unhealthy, so it's best to avoid them entirely. This blog post will discuss 5 foods to stay away from in the summer.

Fried Meals

Although fried food is wonderful, it is also filling and tough to digest. The last thing you want in the summer, when temperatures soar, is to feel lethargic and bloated. Additionally, the heat from fried foods can increase heartburn and acid reflux. Choose grilled, baked, or steam-cooked items instead of fried ones.

spicy foods

While adding flavour to your meals with spicy foods is a terrific idea, in the summer they can also make you feel overheated and uncomfortable. Spicy foods can increase body temperature, making the summer heat feel even more oppressive. They may also result in acid reflux and heartburn, which the heat may make worse. Instead, experiment with flavouring your food with citrus and herbs.

carbonated beverages

Beer and other carbonated beverages may be cooling in the summer, but they can also cause your body to become dehydrated. You may experience bloating and pain in addition to an increase in body temperature throughout the summer. To keep your body hydrated and revitalised, try sipping on water or herbal iced drinks instead.

Dairy Goods

In the heat of the summer, dairy products like milk, cheese, and ice cream can be heavy and challenging to digest. They may also make you feel uncomfortable and bloated, especially if you have a lactose intolerance. Try non-dairy alternatives like almond milk or coconut ice cream in place of dairy products.

Red Meat

In the sweltering summertime, red meat like steak and hamburgers can be weighty and challenging to stomach. Additionally, they can raise your body temperature, which will make you feel hotter throughout the heat. Instead, consider choosing leaner protein options like chicken or fish.

In conclusion, summer is the perfect time to eat light, hydrating foods. You might feel more at ease and energised in the summer heat by avoiding these 5 meals. For a healthier and more revitalised summer diet, try including more fruits, vegetables, and lean proteins. Maintain a balanced diet and take advantage of the summertime.

Best fat burning foods, must try this summer

Summer is here, and many of us are looking to shed some extra weight and get in shape for the season. While exercise and a healthy lifestyle are key factors in losing weight, a balanced diet can also play a significant role. In this blog, we'll explore the best fat-burning foods to try this summer.

Watermelon

Watermelon is a summer fruit that is hydrating, reviving, low in calories, and high in fibre. Additionally, it contains a lot of arginine, an amino acid that aids in fat burning. Vitamins A and C, which maintain good skin and can strengthen your immune system, are also abundant in watermelon.

Berries

 Berries include a lot of antioxidants and fibre, which can speed up your metabolism and help you lose weight. Examples include blueberries, strawberries, and raspberries. They are a fantastic snack choice because they are minimal in calories and sugar. For a nutritious and delectable breakfast, try adding berries to your morning smoothie or yoghurt.

Green Tea

Green tea is a well-liked beverage that is full of catechins, which are antioxidants that can speed up your metabolism and aid in fat burning. Additionally a natural diuretic, green tea can assist in reducing bloating and water retention. For a beneficial energy boost, try drinking green tea in the morning or the afternoon.

Salmon

Salmon is a fatty fish that is rich in omega-3 fatty acids and protein, all of which can aid to speed up your metabolism and burn fat. Additionally, omega-3 fatty acids can aid in lowering bodily inflammation, which can add to weight gain. Try baking or grilling salmon for a wonderful and healthy dinner alternative.

Avocado

Monounsaturated fats, which are abundant in the high-fat fruit avocado, can aid to lower belly fat and speed up metabolism. Additionally rich in fibre and vitamins C and E, avocados can help maintain good skin and a strong immune system. For a nutritious and satisfying lunch, try adding avocado to your salads, sandwiches, or smoothies.

Spinach

Spinach is a leafy green vegetable that is high in vitamins A and C, folate, and iron and low in calories. Additionally, it has a lot of substances called thylakoids, which can aid in suppressing cravings and accelerating weight loss. For a nutritious and satisfying dinner, try adding spinach to your salads, smoothies, or omelettes.

Grecian yoghurt

Greek yoghurt is a high-protein dairy food that can speed up fat burning and metabolism. It is a fantastic snack choice because it is minimal in calories and sugar. For a great and healthy snack, try adding Greek yoghurt to smoothies or enjoying it with fresh fruit.

These foods are among the finest for burning fat this summer, in conclusion. You can increase your metabolism, lower inflammation, and burn fat naturally by consuming these foods. To reach your weight loss objectives, keep in mind that you should also prioritise living a healthy, balanced lifestyle that includes regular exercise and a nutritious food.

[themrestaurant]

Valentine's Day 2023 Celebration In Bahrain

Valentine Day Set Menu 2023 - The M Restaurant (Non-veg) MockTail Appetizer Prawns Satay in peanut sauce Or Zaffrani chicken tikka Salad Poached Prawn, Water melon, Poached pears & feta, Arugula salad Or Grilled chicken& Roasted Beet Salad Choice of soup Carrot & Coriander Chicken Soup Or Lamb Mulligatawny soup   Main Course Chicken Fricasse served sautéed Mushroom, Onion & Leek & Hash Browns Potato or Butter Chicken, Cumin Rice with Butter Kulcha Dessert Gajarka Halwa with Strawberry Rabri or Strawberry Panna cotta

Valentine Day Set Menu 2023 (veg) Mock Tail Appetizer Paneer Chukandari tikka with Mint sauce Or Toast with the Most (Cherry Tomato, Spicy Aioli, tomato Jam, Crispy shallots& Olives) Salad Water melon, Poached pears & feta, Arugula salad Or Grilled paneer& Roasted Beet Salad Choice of soup Carrot & Coriander Soup Or Mulligatawny soup   Main Course Sautéed Mushroom, Onion & Leek, Potato cakes with veg Goulash or Paneer Pasanda, Cumin Rice with Butter Kulcha Dessert Gajar ka Halwa with Strawberry Rabri or Strawberry Panna cotta

[edgewaterfarmcsa]

FALL CSA WEEK 1

P I C K L I S T

CORN - TOMATO - BEETS - POTATOES - GARLIC - ONION - APPLES - WINTER SQUASH -

 CABBAGE - LETTUCE - RADISH - LEMON BALM - HOUSEPLANT -  PEPPER - MELON

Hoorah! Fall CSA is here!  This is the time of year when we begin to exhale after a long season of non-stop growing/picking.  While we are still deep in the harvest phase of our farming season it is approached without the same intensity and fervor as planting season in May, strawberry season in June or Blueberries in July.  Rather, we pause daily to sip on our coffee and occasional donut rather than burn our mouths trying to gulp and go.  There is still much in the ground to pick and store, but with the change in light levels and drop in temps, it is not like anything will be going to seed anytime soon.  However, frozen ground is on the horizon, so we can’t totally hibernate and catch up on the most recent season of Stranger Things just yet.  Other things on the Edgewater shortlist include planting garlic for next season, keeping up with raspberries, harvesting roots, buttoning up fields, rolling up greenhouses, digging potatoes, and eating as many fresh baked cookies made in the farmstand’s kitchen as possible before the kitchen staff goes on Winter Break. 

Pro-tips:

Lemonbalm: make tea! Let leaves steep in hot water- add honey if desired- enjoy.

 LENTIL, CABBAGE, AND FETA SALAD WITH FRIZZLED ONIONS BY LUKAS VOLGER

JENNY’S NOTE: This is a GO-TO recipe in my house- big hit with all.  We never have all the ingredients.  Many times we’ve made this without the lentils or onion- BUT the main players here are cabbage, feta, toasted almonds, fresh herbs, salt, and dressing.  If you can gather those essential foods then chop on and eat up!  Also, the book this recipe is from, START SIMPLE by Lukas Volger (Copyright © 2020 by Lukas Volger. Published by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.) proves to be an excellent harvest eating resource.   

INGREDIENTS:

½ cup brown, black or dark green lentils

Salt

½ medium white or yellow onion

Olive oil

5 cups sliced cabbage

¼ teaspoon sugar

2 tablespoons red or white wine vinegar

2 teaspoons dijon mustard

¼ teaspoon honey

½ cup crumbled feta cheese

1.2 cup coarsely chopped toasted almonds

½ cup parsley leaves or dill fronds

Combine the lentils with 1 cup water and ½ teaspoon salt in a small saucepan.  Bring to a simmer, cover, and cook until tender, 12 to 18 minutes, depending on which lentils you use.  Drain off and liquid left in the pan and allow to cool.

Meanwhile, slice the onion into paper-thin wasps, preferably using a mandolin, or working carefully with a chef’s knife.  Warm about ¼ inch of the olive oil in a small skillet over medium heat.  Dip a piece of onion into it to ensure it’s properly hot- it should sizzle immediately- then add all the onions.  Cook, stirring often with a fork, untl they get crispy and turn a reddish-brown color, 10 to 20 minutes. Watch carefully for the final few minutes, as they burn easily.  Use a slotted spoon to transfer them to a paper towel- lined plate and sprinkle with salt.  SAVE THE OIL!

When the oil has cooled until it’s safe to handle, strain it through a fine mesh sieve or coffee filter to remove all solids into a glass jar (I use a 3-inch strainer for this task).

Toss the cabbage, ½ teaspoon of salt, and the sugar in a colander and let soften for 15 to 30 minutes, then gently press with a spatula to drain off excess liquid.  

Combine the vinegar, mustard, and honey in a jar, along with the 3 tablespoons of the cooled onion-cooking oil.  Shake to emulsify.  

Fold the cabbage, lentils, cheese, almonds, and parsley leaves with most of the dressing in a serving bowl.  Taste and add more dressing if needed.  Pile the frizzled onions on top, tossing them into the salad at the table it’s being served.  

 NOTE ON YOUR CORN: This stuff is not  the freshest, but ideal for soups, read on for soup inspo…

Prep Time 25 mins/ Cook Time 30 mins/ Total Time 55 mins/ Servings 6

Ingredients

1 tablespoon olive oil

1 medium yellow onion, chopped

1 teaspoon paprika

2 sprigs fresh thyme, leaves minced

1 lb potatoes, scrubbed and diced into 1-inch pieces

1 ¾ cups cooked white beans, drained and rinsed

sea salt and ground black pepper, to taste

1 hot pepper/chili of choice, minced (see notes)

1 clove garlic, minced

½ cup beer (I used Muskoka Brewery Harvest Ale)

5 cups vegetable stock (See notes!)

5 cups corn kernels, scraped from about 5-6 cobs of corn

¼ cup fresh lime juice

½ cup roughly chopped fresh cilantro

Instructions

Heat the oil in a large soup pot over medium heat. Add the onions and saute until soft and translucent, about 5 minutes. Add the paprika and thyme and stir. Add the potatoes and stir to coat in the spices. Add the white beans, season everything with lots of salt and pepper, and stir.

Add the chili and garlic to the pot and cook until fragrant, about 30 seconds. Slowly pour in the beer. Let it froth up and then gently stir. Bring the beer and vegetables to a boil. Then, add the vegetable stock to the pot and give it another stir.

Cover the pot and bring the chowder to a boil. Reduce the heat to a strong simmer and let the soup cook, covered, until the potatoes are completely tender, about 15-17 minutes.

Once the potatoes are tender, add the corn and continue to simmer the chowder until the kernels are cooked and slightly soft, about 5 minutes. Then carefully ladle half of the hot chowder into an upright, vented blender (like a Vitamix). Turn the blender on and slowly bring the speed up to high. Blend the harvest corn chowder until creamy and smooth, about 40 seconds.

Return the blended portion of the chowder to the pot and stir to combine. Stir in the lime juice as well. Check for seasoning at this point and adjust if necessary. Serve the harvest corn chowder hot with chopped cilantro on top and extra black pepper.

Equipment

Blender

Recipe Notes

I blend half of this chowder to give it a creamy texture, but if you’d like yours to be SUPER creamy, throw a handful of soaked cashews into the blender as well.

I used a freakishly hot banana pepper from my garden here. A jalapeńo would be amazing!

If I know that I’m making corn chowder, I like to simmer some really good homemade vegetable stock with scraped corn cobs beforehand. If you only have time for boxed stock, just give it a boil with the scraped cobs for 20 minutes or so. It will still make a difference!

If you avoid alcohol, just use more stock and add a touch more lime at the end.

Corn and potatoes are starchy and need lots of salt and acidity to come alive. Season liberally!

Vegan harvest corn chowder is made hearty with white beans and flavourful with beer, lime, hot peppers, and cilantro. So cozy and delicious.