strawberry contamination

Recently it has come to my attention that the State of California has approved methyl iodide for use as a pesticide on strawberry crops.


Methyl iodide is a potent carcinogen, it is used to induce cancer in lab animals because it is so effective.  Back in 2007 dozens of well respected scientists (many of them Nobel winning scientists) urged the EPA to ban this substance because it was such a dangerous chemical.


I find it disturbing and appalling that any organization, governmental or otherwise, would knowingly approve use of a substance virtually guaranteed to cause cancer in consumers.   I plan to watch this issue closely and, if methyl oxide is approved, will no longer be eating strawberries from California.  I will then be watching further to see if they approve it for other crops which I will then also no longer eat.  


The State is now seeking public comment on the issue before they implement it, you have until June 14th to let them know how you feel.  Please take a moment to stand up for your rights as consumers to non-carcinogenic foods.


Photo courtesy of Henning 48 | Wikimedia Commons

colcannon mushrooms

I was watching an episode of Cooking Up A Story where they made Irish Twice Baked Potatoes and it looked so good that I just had to make some for dinner.  Casting around my kitchen I realized that we only had one very large baking potato.  But we had two medium sized sweet potatoes.  Thinking back to  my childhood I remembered how my mother would make Mixed Twice Baked Potatoes by mixing together mashed sweet and baking potatoes and then restuff the shells.  I decided that this would be a good alternative to plain twice baked potatoes and it would give me two very stuffed halves of the baked potato.

Rummaging around in my fridge revealed some of the Russian Red River Kale from this week's farm share.  I also had one last onion from the farm share.  I made the stuffed potatoes and still had a fair amount of stuffing left over.  Back to the fridge I found three good sized portobello mushroom caps, cleaned and stuffed them and popped everything into the oven. The sweet potatoes added so much flavor that I didn't need nearly as much butter as the original recipe called for.  I also left out the buttermilk and didn't feel that I needed the cheddar cheese on top.  Oh my goodness was this good.  So good in fact that the next time I make it I am thinking of bypassing the stuffed potato part altogether and just stuffing mushroom.  Yes it takes time, but trust me, it's worth it.  (Apologies for the awful picture.  These were so delicious they disappeared before I could get another shot.)

Colcannon Mushrooms

Based on the recipe from Cooking Up A Story

6-8 leaves kale
1 medium onion
mushroom caps (how many depends on what size they are)
2 T. organic butter
2 T. olive oil
sea salt and pepper to taste

Preheat oven to 350F
Wash and prick with a fork one large baking potato and two medium sweet potatoes
Bake one hour or until done

30 minutes after you start the potatoes:

Wipe mushrooms with a damp towel to clean them
Dice the onion
Cut the kale into medium-fine chiffonade
Add 1 T. olive oil to a large pan
Saute onions on medium heat until golden brown
Add remaining olive oil and kale
Saute until kale is wilted
Add salt and pepper to taste

Remove potatoes from oven
Peel and mash with butter
Add in onion and kale mixing well
Stuff mushroom caps and bake 30 minutes

Enjoy!

turmeric, the word of the day

I just got back from the annual conference of the National Association of Nutrition Professionals.  It was a fabulous two day event, lots of wonderful conference sessions, catching up with friends, making new ones, and great food (of course, what else would one expect at a conference of nutrition professionals).


I attended sessions on a wide range of diverse topics from "Dietary Triggers of Pain and Inflammation" to "Nutrigenomic Regulation of Adaptive Stress Response" to "Fermentation Around the World" and I was struck by the fact that one word kept coming up over and over again.  Turmeric.  It truly was THE word, not just of the day, but of the weekend.  One seminar that I took with Agnes K. Green of The Healer Within Us even referred to turmeric as a "major mojo" herb.  I think she's right; examining all the wonderful benefits of turmeric it's easy to see why it is gaining such popularity.


Made from the root of the Curcurma longa plant, turmeric is a power anti-inflammatory herb.  It has uses ranging from treating flatulence, colic, jaundice, and bruises to being helpful for IBS, rheumatoid arthritis, and is now being researched as a powerful anti-cancer ingredient.  High in manganese, B6, iron, and potassium it gives a pleasant kick to recipes with it's warm, distinctive flavor.  Although most commonly thought of for curries, it goes well with many dishes, such as egg salad, rice salads, lentils, soups, pickles, and relishes.


Some folks even use turmeric to make a tea.  According to Dr. Andrew Weil, Okainawans, noted for being remarkably long lived, "drink copious quantities of turmeric tea."  In addition to the other health benefits mentioned above studies are showing that turmeric has some effect on reducing the inflammation of brain tissue associated with Alzheimer's.  Major mojo indeed.


Although I like turmeric and use it in my cooking, I'm beginning to believe I may not be using it nearly enough.  I've added the following books to my wish list:


               




























and plan to start experimenting more in the kitchen.


If you've got any particularly tasty recipes that you'd like to share, please feel free to pass them along, we could all use a little more of this beneficial herb in our diet.


Be well.


photo courtesy of Sanjay Acharya | Wikimedia Commons

Resources:
http://whfoods.org/genpage.php?tname=foodspice&dbid=78#howtouse
http://www.drweil.com/drw/u/ART02833/turmeric-tea