Monday, October 24, 2011

5 New Ways To Enjoy Apple Cider and Crisp Apples

Eat Well Guide and Food Day

Giving Thanks For Two of the Greatest Bounties of Fall:
Apple Cider and Crisp Apples
Apples in the photo are Eastern McIntosh from Leola, PA.   
Cider is Stauffer's from Denver, PA.
  Gardentina is not compensated in any way by the farm producers.

5 New Ways To Enjoy Apple Cider And Crisp Apples:
  1. Mix apple cider into your morning smoothie
  2. Give your hot apple cider a kick by adding a pinch of cayenne pepper spice to the usual mulling spices.
  3. Add shredded apples to your cole slaw.
  4. Top a sandwich with thin apple slices.
  5. Make apple cider ice cubes for flavoring tea, lemonade and alcoholic drinks.  Place a small cube of fresh apple in each ice cube.






Sunday, October 16, 2011

Enjoy Atlantic Turbot For Dinner


Q:   When Is Turbot Not Turbot?  


A:   When It's Greenland Turbot!

Gardentina made broiled turbot this week.  It turned out to be a very delicious fish: light, flaky and moist.  Not knowing much about turbot, she desired to learn more about this fish.  Traditionally, turbot hails from the North Atlantic waters and, when the term Turbot is used without any adjective before it, the term refers to the European species of fish.  Turbot is found throughout Europe, from the Mediterranean Sea and Black Sea up to Scandinavia.  The fish is suitable for a wide variety of cooking methods due to its gentle flavor.  Try it steamed, grilled or fried.   Many fine recipes are available for the turbot fish.  It turns out, however, that home cooks in the United States have been duped!  Most turbot sold States-side is Greenland Turbot, a species closer to Atlantic halibut than European turbot.  Upon closer inspection of the fish packaging, Gardentina identified her turbot as Greenland Turbot.  It must have been those extra Omega-3's that led her to notice the difference!  Regardless, it is a tasty fish recommended for home cooking.  Gardentina hopes to try the real thing one day!


Greenland Turbot 
Reinhardtius Hippoglossoides




European Turbot
Psetta Maximus
Fish photos courtesy of Seafood From Norway


Related Articles:
Nutritional Value of Greenland Halibut
Easy to Eat and Easy to Cook, Atlantic Turbot Has No Bones
Overfishing of Greenland Turbot With Bottom Trawls Can Damage Sea Floor



I am proud to take part in Blog Action Day Oct 16, 2011 www.blogactionday.org

Thursday, October 13, 2011

When Organic Is Not Certified Organic: Who Cares?!

For the past week, Gardentina has enjoyed farm-fresh free-range eggs that she bought at a roadside farmstand located on the Octorara Trail.  She is omitting the fact that they were brown eggs, because studies have shown there is no difference in the nutritional value of brown eggs and white eggs. Anyway, the eggs were so good that she set about trying to locate the farm where they originated.

Indeed, the farmstand was listed in the Chester County Local Farm Guide, a publication of the Chester County Agricultural Development Council, as Maple Arch Organic Produce Farm of Parkesburg, PA.  That got Gardentina thinking because the egg label did not advertise the product as organic, although it said other earthy things.  It said the eggs came from free-range, grass-fed chickens who were not fed antibiotics.


Gardentina wondered if the farm was a recognized organic farm?  To find out, she checked the Pennsylvania registry of certified organic producers.  Alas, there was no record of Maple Arch Organic Produce Farm in Chester County, Pennsylvania.

Does this mean that the eggs were not organic, because the farm was not registered and the label did not indicate they were?  Not necessarily, is Gardentina's opinion.  Farmers have various reasons for joining or not joining professional organizations.  Gardentina reflected on the circumstances of the purchase.  The eggs were purchased from a person of plain lifestyle whose home and farm were located adjacent to the farmstand.  Were the eggs produced in a manner consistent with organic farming principles?  More likely than not, the answer is YES, because the use of antibiotics and heavy fertilizers is contrary to the plain lifestyle.  There were no chemicals observed at the farmstand.  For instance, there was not any Windex for the refrigerated glass cases; nor hand sanitizer at checkout for patrons and staff.  (Which serves as a gentle reminder to cook all food thoroughly and wash produce properly before eating - even if the source is "organic"!) 

Does it matter to Gardentina, then, in this specific case, if the farm appears in the organic registry?  NO, it does not matter, because there is evidence that the farmer has motives and methods that are consistent with organic farming.  Who cares?!  Gardentina is enjoying the eggs and likely to return to the farmstand again, albeit with a plentiful supply of hand sanitizer, to be sure!

By the way, did you know that hand sanitizer does not have to be a smelly, goopy mess?  Gardentina favors the Burts Bees Witch Hazel spray with Aloe Vera.  She is not paid or compensated in any way to endorse any of the products, producers or retailers featured in her blog posts.


Have an egg-cellent day!
Gardentina

Related articles:
Sustainable Table, The Difference Between Organic And Sustainable Farming
Small Farmers With Organic Sales Under $5000 Are Exempt From USDA Organic Certification Process
The BioDynamic Farming Movement founded by Rudolf Steiner

Saturday, October 8, 2011

Product Review of OXO Salad Spinner

Had a store credit and got.... A salad spinner!  To go with the produce in the garden, of course!  This is the spinner from OXO  (Not a paid endorsement.)  Pros/Cons:  
  • There are several parts to disassemble when washing.  It's manageable once you get the hang of it. 
  • The base is wide, which makes the blending more even than some other spinners.  It also takes up a lot of shelf space, whether you're talking cabinet space or fridge space.

Friday, October 7, 2011

Sweet potato pasta casserole


Secret Ingredient:  Sweet potatoes
Recipe Features:  Budget-Friendly, Easy



Recipe:  Sweet potato pasta casserole

At the cusp of fall, it is warm enough during the day that a simple pasta dinner is enough to satisfy hunger; meanwhile, the cooler temperatures of the evening make warm casseroles a welcome rotation into the dinner menu.  Pumpkin-infused pasta sauces were trendy in 2009 and 2010.  The casserole uses a base sauce of sweet potatoes and ricotta instead of pumpkin.  The casserole is topped with breadcrumbs, a mix of cheeses, and herbs.  Use your favorite pasta.  Bake in oven.

 

Frequently Asked Recipe Question: Why aren't exact measurements given?
Answer:  (1) To keep the cooking explanation simple.  (2) To encourage your own modification. Every cook likes a different taste!  However, feel free to comment to the blog post for guidance!

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