Boy! It has been waaayyyy too long since I blogged last! But I am nearly done with blogging about The 52 New Foods Challenge, so even though it’s Winter now and these foods are from the Fall portion of the book, I’m just going to finish up! PLUS, here in Northern California (where the self-proclaimed Artichoke Capital of the World is located) artichokes are in season in March, April, and May, so I feel like it’s okay that we’re talking artichokes in February.
Jennifer Tyler Lee suggests grilling artichokes or steaming them with lemon butter. Honestly, I don’t really get artichokes. I’d like to get them, but I don’t. As a kid, I thought they were weird and avoided them like the plague. As a grown up, I’ve only had them a handful of times because I’m really sure that I’m doing it wrong. Am I supposed to be getting some meat off of these leaves?!?!? I think they taste fine, so I’m willing to keep trying them, but I’m still baffled.
- Native to Northern Africa.
- We eat “… the leaflike bracts of the unopened flower” (Robinson, p.196, 2013).
- Artichokes have been used historically for their liver protective properties. Recent studies have found that artichokes contain silymarin and cynarin, both liver protective compounds.
- Artichokes have a higher ORAC (Oxygen Radical Absorbance Capacity – a measure of antioxidant capacity) value than any other modern fruit and vegetable.
- A rich source of inulin, a prebiotic fiber that helps to feed the probiotic colony in the gut.
- Good source of fiber.
- The Globe/French artichoke is the most nutrient dense variety.
- In order to get the maximum nutrition from artichokes, they should be eaten as closet to harvesting as possible due to their high respiration rate.
- To pick a fresh artichoke
- Rub two together and they should squeak.
- It should feel firm when you squeeze it.
- Boiling artichokes is a great way to prepare them because it increases their antioxidant levels.
- Steaming artichokes is the BEST way to prepare them – you get three times the antioxidant levels of boiled artichokes.
- Good source of vitamins K and C, folate, potassium, lutein, niacin, riboflavin, and iron.
Eating on the Wild Side by Jo Robinson, Superfoods by Tonia Reinhard, and The 52 New Foods Challenge by Jennifer Tyler Lee.
Well this post will be up just in time for cherry season to be over :(. Cherry season typically starts near the end of May and goes through late June/early July. But better late than never! Jennifer Tyler Lee suggests that folks dehydrate them, making “Sour Cherry Blasters” or make them into a cherry compote to accompany vanilla ice cream. Cherries are not one of my favorite fruits, but I will enjoy them raw. While I do think they are tasty, I just like other stone fruit better.
- Sour (tart) cherry juice can be used to help improve sleep and has been shown to reduce the risk for heart disease and and diabetes.
- Cherries are a good source of vitamins A and C, potassium, copper, and manganese.
- Good source of fiber.
- Both sour and sweet cherries have been shown to reduce inflammation.
- Cherries have also been reported to reduce Gout attacks.
- Sour cherries are lower in calories than sweet cherries.
- They are a rich source of flavonoids, especially anthocyanidins and proanthocyanidins.
- Cherries were one of the first fruits to be brought to the “new world”.
- One study found that runners that drank Montmorency cherry juice (one glass before the race and one glass during the race) were less sore afterwards because of the ability of the cherries to help with muscle recovery.
- Fresh cherries are firm, shiny, and lack dents, pits, or bruises. They also have bright green stems. The fresher the cherry, the more nutrients!
- Store cherries in the fridge and eat them quickly!
From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murry, Joseph Pizzorno, and Lara Pizzorno, Superfoods: The Healthiest Foods on the Planetby Tonia Reinhard, and Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson.
May is the first sign of summer produce. It makes me extremely h
appy so see summer produce. For me, it’s the berries that are the most exciting. I could eat a pint of strawberries every day. And actually, I pretty much do. ;-). My husband loves when cherries are in season and it is a pretty short season. I try to buy them for him often during May and June. I have never bought rhubarb, so it should go on my list of things to buy and cook with.
What are you most excited for?
Hugs & Health <3,