While Apples are pretty much a staple in most homes in North America, I imagine that there are many varieties that you have yet to try! My grandparents had an apple tree in their backyard and I grew making apple crumbles and apple pies with my grandma. Despite all those apples as a kid, I did not really like raw apples until I was an adult. Green were too tart for me and red and yellow were always too mealy (I now know that’s because they were OLD – many months out of season). Americans are so used to getting all types of produce year round in super markets, but in reality, those foods are either stored in cold storage for many months, grown in a different climate and shipped in, or grown in a greenhouse.
As an adult, I have come to really like all kinds of pink apples: pink lady, fuji, gala, and honeycrisp. I also only eat apples during apple season and during the very early weeks of cold storage. In Northern California, apple season begins in mid-late July and generally lasts until October. Thus, I only consume apples from July-December.
Besides eating apples with almond butter, my favorite thing to use apples for is apple pie, any surprises there??? Jennifer Tyler Lee recommends that folks make an apple galette, warm cinnamon apples, or apple chips.
- Wild apples have SIGNIFICANTLY more phytonutrients than our domesticated varieties – some wild varieties have up to 475 times more phytonutrients than certain domesticated varieties.
- If you were to plant the five apple seeds from an apple, you would get FIVE different varieties from those new trees. Once a variety is identified, new trees are grown by grafting (a method that involves cutting off branches from a tree and attaching that branch to a less desirable tree that has been trimmed back). This is known as extreme heterozygosity.
- Any apple that is less than two inches in diameter is considered a crabapple.
- Most of our modern apples can be traced back to central Asia.
- There were once 15,000 varieties of apples growing in the United States, now there 500 varieties.
- Apples harvested at the end of apple season will store the longest – several months, as compared with apples harvested in the beginning of apple season – several weeks.
- Apples store best in the crisper drawer of your refrigerator.
- An apple with the peel contains 50% more nutrients than an apple without the peel.
- Raw apples contain more nutrients than cooked apples.
- Apples are a good source of vitamins C and K and potassium.
- Good source of pectin and other fibers.
- Rich source of flavonoids.
The 52 New Foods Challenge by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno, Superfoods by Tonia Reinhard, Eating on the Wild Side by Jo Robinson, and The Botany of Desire by Michael Pollan
It’s not surprising that I love pumpkin, it seems like most people do. However, I’m not a fan of pumpkin flavoring. I’ll be honest, that stuff is crap, and I avoid crap like the plague. So that means no Pumpkin Spice Latte or any of the other pumpkin flavored BS out there in the stores. I know, some of you are probably hating me right now. You’re entitled to your love of whatever you want, but just be real with yourself as to what’s in it and what effect it has on your body.
I like pumpkin savory dishes as well as pumpkin sweet things. We had the MOST EPIC pumpkin and seafood soup on our Honeymoon in Puerto Rico. I have made a few attempts to recreate the soup, but haven’t been able to do so. I LOVE pumpkin curry from Jasmine Thai, our local joint. My favorite sweet pumpkin treat surprisingly isn’t pumpkin pie. I KNOW! I have a recipe for pumpkin cookies that is AMAZING! So bread-like and scrumdiddlyumptious. I’m in the process of trying to paleo-ify the recipe. STAY TUNED!
Jennifer Tyler Lee recommends pumpkin bread, pumpkin pie with a ginger spiced crust, and roasted pumpkin seeds with two different flavor profiles. I should also say I’m a huge sucker for homemade pumpkin seeds. It’s like crack to me.
- Member of the cucurbitaceae family.
- Because of the thick skin, winter squashes, like pumpkin, can last in cold storage for up to six months.
- The deep orange coloring is a sign that it contains high levels of beta-carotene, a vitamin A precursor.
- Of all the winter squashes, pumpkin contains the most beta-carotene.
- Foods rich in carotenoids, like beta-carotene have been shown to be protective against many cancers, especially lung cancer.
- Carotenoid rich food is also protective against heart disease and the development of type 2 diabetes.
- Good source of fiber.
- Good source of vitamins B1, B5, B6, and C, and folic acid, niacin, potassium, and manganese.
- Pumpkin has been shown to enhance immune activity in rodent studies.
The 52 New Foods Challenge by Jennifer Tyler Lee, Superfoods by Tonia Reinhard, and Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Lara Pizzorno.
It’s no secret, I’m not a fan of raw tomatoes. I’ve never liked them. In fact, I’m the black sheep of the family in regards to my dislike of tomatoes. With that being said, I believe that one day I will love raw tomatoes [growth mindset]. I do like cooked tomatoes of all kinds (except ketchup, yuck!). I am starting to like heirloom tomatoes in a caprese salad. I think the reason I don’t really like tomatoes is because of their strong flavor – it totally changes the taste of a burger, sandwich, or salad. Jennifer Tyler Lee and I are kindred spirits in this way. 🙂 The other fact that helps me feel justified in not liking raw tomatoes is that unless it’s summer, tomatoes are either grown in greenhouses or internationally, or are grown in Florida (Florida’s “soil” is actually just sand and is void of nutrients). So unless they are garden tomatoes or farmer’s market tomatoes, they are often mealy and are picked when green. The book Tomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit is fascinating. Highly recommended! Anywho… Jennifer Tyler Lee recommends roasted tomatoes, tomato sauce, and tomato pops! I recently made a cherry tomato chutney at a Sur la Table cooking class – it was delicious!
- They are technically a fruit!
- Tomatoes belong to the nightshade family (along with potatoes, eggplant, peppers- all kinds, and some spices). Nightshades are known to be inflammatory. Nightshades are commonly removed during a 5-R Protocol to determine food intolerances.
- There are over a THOUSAND different types of tomatoes and can be a variety of shapes, sizes, and colors.
- Native to South America.
- The leaves of the tomato are toxic. It was long believed that tomatoes were poisonous because they belong to the nightshade family which houses other poisonous plants (poisonous nightshade and black henbane).
- Great source of vitamins B6, C, and K, carotenes (especially lycopene), beta-carotene, biotin, folic acid, pantothenic acid, niacin, and fiber.
- Lycopene content is FIVE times greater in cooked tomatoes because cooking causes the cell walls to burst and “free” the lycopene. Also, the redder and riper the tomato, the more lycopene content.
- Lycopene in particular has been shown to protect against cancers of the breast, colon, lung, skin, and prostate. Additionally, it has been shown to lower the risk of heart disease, cataracts, and macular degeneration.
- Highest levels of vitamin C can be obtained from raw tomatoes.
- Fully ripe tomatoes cannot be shipped long distances. Therefore they are picked when underripe and then gassed with ethylene. You probably know what I’m going to say here….buy them at a local farmer’s market, CSA, or grown your own!
- Cherry tomatoes have more lycopene per ounce and are sweeter and more flavorful than their larger counterparts. Smaller is better!
From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipesby Jennifer Tyler Lee, Eating on the Wild Side: The Missing Link to Optimum Healthby Jo Robinson, Superfoods: The Healthiest Foods on the Planetby Tonia Reinhard, and Superfoods: The Healthiest Foods on the Planetby Michael Murray, Joseph Pizzorno, and Lara Pizzorno.
The 52 New Foods Challenge Food of the Week: Strawberries
This is the most exciting of all the foods and it’s likely not new for most people. There is just something about strawberries that I just can’t get enough of. For me, berries also mean summer. Ahhhhhhh. I’m pretty much a snob about my berries though…I only eat fresh berries when they are in season and I only buy them from Tomatero Organic Farm in Watsonville, CA. I choose Tomatero for three reasons: 1) They are local and organic. Organic is a big deal with strawberries as they absorb many of the pesticides that are sprayed on them and they are consistently on the EWG’s Dirty Dozen. 2) They grow several varieties of strawberries, all of them great, but this season I have been loving the Sweet Anne. 3) Also, I used to slang berries for them at local farmer’s markets for four years. You know, the whole “know the farmer” idea. 4) They are the best!!!! (I know, I said three reasons 😉
Jennifer Tyler Lee suggests serving strawberry sauce on pancakes instead of syrup. I LOVE that idea. I also had sliced strawberries in a turkey sandwich with arugula (think: turkey and cranberry sauce) at an amazing place called Centrally Grown in Cambria, CA.
- Wild berries and heirloom varieties have more nutritional value and more phytonutrients.
- Strawberries do not continue to ripen after they have been harvested, so should be
picked ripe. This also means that if your strawberry has traveled some distance to arrive to you, they are being picked when only three-quarters ripe.
- Underripe strawberries are less nutritious than fully ripe berries. (Maybe we should all just grow our own, huh?)
- Most supermarket berries are large, firm, white-fleshed, and hollow. This variety has been chosen because of their ability to travel well and last longer. There are many other varieties with other flavor profiles, softer textures, pink flesh, and juicy. I HIGHLY encourage you to go the farmers market and taste them all.
- Jo Robinson, of Eating on the Wild Side, suggests that consumers up their standards for produce, especially for berries, so that the stores will have to supply higher quality produce (ripe, not moldy, flavorful, etc.).
- Organic berries offer more of an anti-cancer effect than conventional berries.
- The antioxidant activity of berries increases when left out at room temperature. The antioxidants contained in strawberries include: ellagic acid, anthocyanin, catechin, quercetin, and kaempferol.
- They help to fight against inflammation, cancer, and heart disease.
- Good source of vitamin C, folate, and manganese. They are also rich in vitamin K, potassium, and magnesium.
- Good source of fiber.
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 Murray, Joseph Pizzorno, and Lara Pizzorno, Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson, and Superfoods: The Healthiest Foods on the Planet by Tonia Reinhard.
Photo Credit: Luv Kreativ Photography https://www.instagram.com/luvkreativ/?hl=en
This week’s food is LAVENDER! While I really do love lavender (Just ask my husband, Jim) I don’t eat it very often. Jennifer Tyler Lee suggests making lavender infused drinks – which sound absolutely divine! I have become quite famous on our Annual Cookie Bake Off for making lavender shortbread, which is quite spectacular. Have you tried cooking with lavender?
- Lavender is very relaxing – it can help with sleep and it can relieve headaches
- Lavender oil can be used to treat burns, heal rashes, and as a natural insect repellant
- It is anti-bacterial
- Bees love lavender! This is great because we need more honeybees (they are an at-risk species).
From The 52 New Food Challenge by Jennifer Tyler Lee
In September, I feel like summer foods are starting to “die down”, so in my mind, this is the one last month to get the summer foods in before they start disappearing for the season. I’m always excited to see apples appear back on the seasonal lists because I usually start boycotting apples in January/February. (They are about 3-6 months old by that point and to me, they begin to get that mealy texture around then.)
Go to your local farmer’s market this weekend and get some local food!
Health & Hugs <3,