Food Fun and Facts - Vegetable Trivia and Recipes and Information for Vegetables

Recipes for Vegetables

Beet Recipes
Good Recipes for Beets

Cabbage Recipes
Includes Bubble and Squeak Recipe

Carrot Recipes
Recipes for Carrots and Carrot Trivia

Corn Recipes
Includes The Corn Song Poem

Eggplant Recipes
Includes Layered Eggplant Casserole

Green Bean Recipes
Roast Green Bean with Almond Sauce Recipe

Mushroom Recipes
Excellent Recipes for Mushrooms

Onion Recipes
Includes Very Good Onion Rings

Parsnip Recipes
Great Thanksgiving Side Dish

Pea Recipes
Includes Recipe for Peans Bonne Femme

Potato Recipes
Includes French Mashed Potato Recipe

Spinach Recipes
Good and Easy Recipes for Spinach

Squash Recipes
Includes Roasted Butternut Squash Soup Recipe

Sweet Potato Recipes
Recipes for Sweet Potatoes for Thanksgiving

Tomato Recipes
All Types of Recipes for Tomatoes and Tomato Information

Find Local Farmer's Markets in Massachusetts
Farmers Market

Vegetable Salad Recipes
All Types of Easy Recipes for Salads

How to Buy Organic Food on a Budget
Purchasing Organic Produce and Other Products When Your Food budget is Small

Fruit Recipes
Fruit desserts and Fruit Salad Recipes

Cooking Tips for Vegetables

How to Roast Corn
How to Roast Corn on an Outdoor Grill

How to Use Vegetables
How to Prepare Vegetables and Vegetable Information

Storage of Vegetables
How to store Vegetables

Vegetable Combinations
Which Vegetables Go Best with Other Vegetables

Vegetable Fun
Kids Make Art with Vegetables

Ever Try Fiddle Heads?

They are the opening heads of ferns.Gather them in the spring for a delicious treat! Mix them with salad greens or just steam for a few minutes and serve with a dollop of boiled dressing.

If you have fiddle heads that are 4-5 inches in length, steam them and peel  just like you would young asparagus.

Sprinkle chopped nuts over vegetables.
Crumble bits of bacon over green vegetables.
Try Fresh Grated Cheese over vegetables.

Add a little juice or dried minced onion for a tastier vegetable

Fresh Fruits and Vegetables

If you are interested in health and diet, you have probably read all the research which points to the benefits of fresh, unprocessed foods. Eating healthier nearly always means opting for fresh fruits, whole grains and unprocessed meats and fish. Unfortunately, choosing foods without preservatives does have a down side - food spoils faster. That is no reason to go back to eating over-processed foods full of chemical preservatives, though. Long before our dependence on chemical preservatives, our mothers knew the secrets to keeping food fresh longer naturally. Here are some tips to help you keep fresh fruits, grains, vegetables, meat and fish fresh longer - the natural way.

General Tips

1. Keep your refrigerator at the right temperature. It should be kept between 38 and 40 F. to keep your foods as fresh as possible without freezing them.

2. Keep your eye on expiration dates when you shop.

3. Do not store highly perishable foods in the refrigerator or freezer door. They are more prone to temperature fluctuation.

4. Moisture promotes rotting and mold. Wipe vegetables and fruits dry before storing and avoid storing in plastic bags.

Vegetables and fruits give off a gas called ethylene as they ripen. The ethylene sets off a chain reaction that causes the release of more ethylene, causing the food to ripen further. When fruits and vegetables are exposed to ethylene, they ripen faster. Some fruits and vegetables give off more ethylene than others - and some of them are more sensitive to ethylene than others.

1. Ethylene producers include apricots, avocados, bananas, cantaloupes, honeydew melons, kiwis, mangoes, nectarines, papayas, peaches, pears, plums, and tomatoes.

2. Fruits and vegetables that are sensitive to the effects of ethylene include: apples, broccoli, carrots, cucumbers, eggplants, green beans, lettuces and other greens, potatoes, summer squash, and watermelons.

3. To keep fresh fruits and vegetables fresh longer, do not store any of the former group n the same drawers as those in the latter group.

4. Store fruits and vegetables in the warmest part of your fridge to preserve flavor.

5. Remove produce from plastic bags before storing. The bags trap the ethylene close to the fruit so that it ripens faster.

6.Wash produce and then dry well before storing. Moisture speeds rotting.

4. Store avocadoes unbagged in the refrigerator.

5. Store bananas on the counter, unbagged.

6. Berries (blueberries, strawberries, raspberries) should be stored in their plastic container or a resealable plastic bag in the back of the refrigerator.

7. Wrap lettuce in damp paper towels and store in a plastic bag.

Article Source:

About Author:
Stephanie Larkin is a freelance writer who writes about topics and products concerning food storage.

National Nutrition Month Tips: Eat Right with Color: Make a Rainbow on Your Plate

Newswise: DENVER (March 10, 2011)
March is National Nutrition Month, a campaign sponsored by the American Dietetic Association to promote nutrition education. This years theme is Eat Right with Color.

Dietitians are often asked if multivitamins are effective for supplementing or replacing a healthy diet. Brittany Glassett, a registered dietitian at Porter Adventist Hospital in Denver, says it is best to get vitamins and minerals by eating a variety of whole foods.

Research has yet to conclude if supplements provide the same benefits as getting these nutrients from your diet, Glassett says. Each day, think about including fruits and vegetables from all color families to provide your body with a rainbow of vitamins, minerals and antioxidants, substances that protect the cells in your body. Aim for at least three different colors at each meal to obtain maximum health benefits.

A master class on vegetables with award-winning cookbook author and renowned cooking instructor James Peterson

Have you ever purchased bundles of ingredients at the farmers’ market only to arrive home and wonder what on earth to do with your bag of fiddlehead ferns, zucchini flowers, bamboo shoots, or cactus pads?

Treat yourself to an in-depth education with Vegetables, acclaimed author and teacher James Peterson’s comprehensive guide to identifying, selecting, and preparing ninety-five vegetables—from amaranth to zucchini—along with information on dozens of additional varieties and cultivars.

Peterson’s classical French training and decades of teaching experience inform his impeccable presentation of every vegetable preparation technique and cooking method.

You’ll begin by stemming, seeding, peeling, chopping, slicing, dicing, mincing, crushing, and pureeing, then explore less familiar but no-less-useful skills such as turning turnips, charring chile peppers, and frenching French green beans.

Once the prepping is complete, Peterson explains the intricacies of the many methods for cooking each vegetable, from the most straightforward boiling, braising, steaming, and stir-frying techniques, to the more elaborate and flavor intense grilling, glazing, roasting, sautéing, and deep-frying.

The text is further enhanced with handsome full-color photography and useful extras, like time-saving workarounds, tips on seasonal purchasing, storage recommendations, and suggestions for kitchen tools you’ll really use.
Vegetables, Revised:
The Most Authoritative Guide to Buying, Preparing, and Cooking, with More than 300 Recipes

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Blue/purple: Anthocyanins, found in blueberries, black rice, red cabbage and cherries, are antioxidants that are believed to decrease inflammation associated with arthritis and heart disease. These foods also contain resveratrol, an antioxidant specifically linked to protecting against heart disease and maintaining eye health. Anthocyanins also contain anti-aging properties, promote urinary tract health and may help with memory. Blueberries, likely because of the anthocyanins, have been shown to improve insulin sensitivity and lower blood pressure.

Red: Tomatoes, beets, watermelon and pomegranates all contain lycopene, an antioxidant that has been linked with decreased risk of prostate cancer in men. The antioxidants in red foods also protect us from heart disease and may benefit those with exercise-induced asthma.

Green: Kale, spinach, broccoli, avocados and asparagus are nutritional powerhouses that are rich in lutein for eye health and vitamin K for bone health. Green fruits and vegetables are also good sources of vitamin C, folate, and magnesium.

Orange/Yellow: Sweet potatoes, carrots, pumpkin, and apricots contain a variety of carotenoids, which enhance immune function. Carotenoid rich fruits and vegetables (not supplements) have been shown to possibly reduce the risk of cardiovascular disease and cancer. Orange and yellow foods are also high in vitamin A to help protect the eyes and are thought to fend off colds by boosting immunity.

White: The lack of color in these foods is not for lack of nutrition! Potatoes are high in potassium, an electrolyte that helps lower blood pressure, and vitamin C for immunity. Cauliflower, potatoes and mushrooms contain allicin and quercetin, substances that may defend against cancer and inflammation leading to heart disease. Red onions contain several types of antioxidants including quercetin. Onions and garlic are beneficial for the cardiovascular and immune systems and may also have anti cancer effects as well.

Brown: The brown group not only contain produce such as dates, but also whole grains including wheat, brown rice and wild rice, which are good sources of fiber to aid with weight management, maintain gut integrity and control blood sugars. They are also packed with B vitamins and iron to keep you energized. Almonds contain heart healthy monounsaturated fats and vitamin E which works as an antioxidant.

Glassett provides a few ideas to add color to your diet:

Add spinach to your fruit smoothies, you wont even be able to taste it! Add a spring mix salad topped with colorful bell peppers and red onion as an appetizer to any meal. Mix fresh berries into your morning oatmeal. Pack cut-up carrots to eat with lunch or a snack. Make a homemade soup with pureed or chopped vegetables including celery, carrots, potatoes and peas. Or add extra vegetables to low sodium, canned soups. Each week or month, find a recipe for a fruit or vegetable you haven't tried before.

For more information about National Nutrition Month visit: About Porter Adventist Hospital: Porter Adventist Hospital is a full service, Nursing Magnet designated, 368-bed acute care referral center for complex medicine and surgery patients. In addition to being ranked No. 1 for 2010 in overall cardiac care in Colorado by a national hospital reporting company, Porter specializes in cancer care, joint replacement, spinal care and organ transplantation.

Porter is sponsored by Adventist Health System and is part of Centura Health, Colorados largest hospital and health care network delivering advanced care to more than half a million people each year, across 13 hospitals, seven senior living communities, medical clinics, affiliated partner hospitals, Flight for Life® Colorado, and home care and hospice services. Porters and Centuras strength lies in the ability to offer a team of connected networks and shared resources to deliver accessible, reliable and cost effective health care across the state. For more information about Porter Adventist Hospital, visit or the Media Room at

Released: 3/10/2011 2:30 PM EST Source: Porter Adventist Hospital Contact: Sarah Ellis, (303) 765-6484,

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Army Air Corp Photos WWII
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Recipes for all types of drinks
Include Old Remedy for curing drinking too much alcohol

Book Care and Repair
Learn how to clean and repair books

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Easy Kids Recipes to Make with your Kids

Chinese New Year
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Cookbook Reviews
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Culinary History
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Author Barbara Kingsolver and her family abandoned the industrial-food pipeline to live a rural life—vowing that, for one year, they’d only buy food raised in their own neighborhood, grow it themselves, or learn to live without it.

Part memoir, part journalistic investigation, Animal, Vegetable, Miracle is an enthralling narrative that will open your eyes in a hundred new ways to an old truth:

You are what you eat.
Animal, Vegetable, Miracle: A Year of Food Life

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