DID YOU KNOW?
The soybean has been cultivated in China for more than 3,000 years. It's the most widely grown and utilized legume in the world. Soy is an excellent component of a heart-healthy diet, delivering plant protein, fiber, B vitamins and omega-3 fats.
Soy foods are a unique dietary source of isoflavones, plant compounds that act like weak forms of the hormone estrogen, which may lower your risk of breast cancer. Asian women with high soy consumption have a lower risk of developing breast cancer.
Previous research shows that consumption of soy during childhood and adolescence is associated with greater reduction in breast cancer risk than is adult intake. But don't let that deter you from adding soy to your diet now, as you may still be able to reap considerable benefits.
Source: Cornell University Food & Fitness Advisor, August 2008.
PUTTING A DENT IN A COOKWARE MYTH
There is no evidence that nonstick cookware is a significant source of the chemical called perflourooctanic acid (PFOA), a potential carcinogen. Many tests have shown that PFOA doesn't migrate into food, or only in the most minute amounts. Nonstick pans would have to be heated to very high temperatures (600oF.) to release even small quantities of PFOA. But the real danger at this temperature would be a flash fire. The American Institute for Cancer Research says there is no reason to mistrust nonstick cookware or discard it. Chipped nonstick pans pose no health risk, either, even if you swallow a particle of the coating because it would pass unchanged through your body.
Source: University of California, Berkeley, Wellness Letter, August 2008.
THOUGHTS ABOUT MY "SALAD GARDEN"
I'm not a big time gardener but last year when Luke could no longer garden, I put out a "salad garden" and grass replaced the rest of it. The idea of not having a vegetable garden was out of the question. I love tomatoes too much not to grow them. As the children left home I kept telling Luke we didn't need as much but he still planted the same size patch. When he was on oxygen 24-7, his tank went with him, he loved gardening that much!
I have a lot to learn but this year's garden is better than the 2007 one and I'm already thinking about improvements for 2009. I've come a long way since I mistook Daddy's young tomato plants for ragweed and chopped most of them down before he stopped me.
Although my mini-garden includes green onions, red and green bell peppers, zucchini and seedless cucumbers, I have 10 tomato plants and they're staked to tomato ladders that came from a garden catalog. It's too late for you to put out new plants but do be thinking about a place for a few tomatoes next year. Give them TLC and you, too, will have enough for the table from the middle of July until frost. Fortunately for me, I'm still able to eat as many as I want. A plate of tomatoes with mayo on the side paired with a couple ears of sweet corn is my idea of great August eating!
|
NEW AT CHIEF AND RAYS
Being a fan of Debbie Meyer Green Bags, I'm pleased to report that they're now available at Chief and Rays. I believe in using fresh produce as soon as possible but the green bags do help when you can't use fruits and vegetables right away. Each package contains 20 bags, 10 large and 10 smaller ones, and they cost the same as advertised on TV. Why pay shipping charges or drive to the nearest Bed Bath & Beyond like I did when Chief and Rays sell them?
SEASONAL SUMMER RECIPES
Although the number one way of eating homegrown sweet corn is on the cob, use it cut-up in Fresh Sweet Corn Ragout.
FRESH SWEET CORN RAGOUT
- 4 ears fresh sweet corn, cleaned and cut of the cob
- 1 large green bell pepper, chopped
- 1 small zucchini, coarsely chopped
- 4 scallions, thinly sliced
- 3 tablespoons butter
- 1 cup halved cherry tomatoes
- 1/4 teaspoon dried thyme
- 2 tablespoons fresh minced parsley
- Salt and pepper to taste
- 3 drops Tabasco sauce
- 1/2 cup chicken broth
Melt butter in large skillet. Saute corn, green bell pepper, zucchini and scallions over high heat for 4 minutes, stirring constantly. Add cherry tomato halves. Saute for 1 minute. Sprinkle mixture with thyme, parsley, salt and pepper. Stir in Tabasco sauce and chicken broth. Cook 1 minute longer. Serve immediately. Recipe makes 6 servings.
Marinated tomatoes can be made with slices or an equivalent amount of cherry tomato halves. This recipe does wonders for out-of-season tomatoes but it's at its flavorful best made with homegrown garden tomatoes.
MARINATED TOMATOES
- 4 large tomatoes
- 1/3 cup olive oil (I prefer light type)
- 1/4 cup red wine vinegar
- 2 teaspoons fresh minced parsley
- 1 bunch scallions, thinly sliced
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/4 teaspoon garlic salt
- 1/4 teaspoon coarsely ground black pepper
Cut each tomato into 4 slices. Arrange in 9x13-inch glass dish. Combine remaining ingredients; mix well and pour over tomatoes. Cover and marinate in the refrigerator overnight. Recipe makes 8 servings. |
