Warmer temperatures, school graduation ceremonies and blooming flowers and trees can only mean one thing; it’s spring again, and with that comes a craving for lighter, fresher flavors on our plates. This week I decided to do a little roundup of some popular springtime foods that you can incorporate in your dishes to give you that taste of the season.
It has been one long hot summer around here, which makes me thankful that blogging allows me to remain in an air conditioned home for the most part! This month I’m chatting about some food extremes: healthy food making people sick, and food that is traditionally not that good for you trying to be a little healthier. And of course there will be a heaping helping of my personal opinion because, well, what else is this blog for? Just kidding (but not very much.) So read on about the recent food headlines that got my attention in August…
Let’s face it, strawberries are just plain delicious. I know degrees of desire may vary from person to person, but I think it’s safe to say that for the most part, just about everyone likes a good strawberry and whatever you may decide to put them in. And because there are quite literally limitless options for this cousin of the rose, I’m going to keep it brief, maybe hit a few high points, and possibly let you in on a little trivia that you may not have heard about these ruby-red gems. So read on as I ramble through the strawberry fields…okay, no more puns, I promise!
Springtime is in full swing around my little corner of the world, and while I’m suspecting that we’ll be having summer-like temperatures long before we’re due, I’m still in the spirit of all the spring-themed foods: ramps, meyer lemons, strawberries, and for the first time in my life, rhubarb. That may seem a little strange to some of you, especially in the south, but I had never had a lot of contact with the stuff until recently. I personally think it’s great, when handled correctly, and wanted to talk a little about its history, its general care and feeding, and its uses outside of the ubiquitous strawberry rhubarb pie with which we’re all familiar.
Now that we are well into spring, I wanted to take a look at some of the things I have been going crazy over lately. I even threw in a “Wish List” item for good measure. A few of them may seem like a little bit of a cop out, but we like what we like, and I like to keep it real.
Avocados – What’s not to like honestly? “Persea Americana” is a gastronomic gem native to Mexico and Central America, although it can be propagated in most mild climes. And while it falls into the flowering plant family, this delectable fruit of the avocado tree is actually a berry with a single seed. While they are available virtually everywhere all year around, the best ones in my area are just coming into season. From about now until around Independence Day it will be all homemade guacamole and toppings for salads and sandwiches. I have even heard it makes a great ice cream and adds an extra richness to chocolate cake – for all you adventurous eaters out there (me included)! There are over 23 varieties of avocado, the most common being the Haas, but they are all dietary powerhouses. Rich in vitamins, K, B, C and E, it will also give you plenty of potassium, and regular consumption has been proven to lower cholesterol levels. And there is nothing quite like devouring something you love and knowing that it’s good for you, too. However it should be noted that all parts of the avocado tree and fruit are highly toxic to all animals, including dogs, cats, birds and livestock.