Nutrition

Produce: Butternut squash, sweet potatoes
Season: Fall
Preparation: 50 min, easy

Ingredients:
3 medium onions, finely sliced
1 cup water or veggie broth
1-2 cloves garlic, minced or pressed
1/2 teaspoon dried red pepper flakes
1/2 teaspoon ground allspice
1 16 oz. can of tomatoes
1 small butternut squash (about 1 1/2 lbs)- peeled, seeded, cut into small chunks
1 lb sweet potatoes, peeled, cut into sm. chunks.

Celery: Nutrition and Storage

Cooking, Nutrition, Preserving, Seasonal

Nutrition: Celery is a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, and Potassium.

Storage: To keep celery extra crisp, place it upright in a container filled with an inch of water, cover with a plastic bag, and refrigerate for up to two weeks. But you can also just wrap unwashed celery tightly in a plastic bag and place it in the coldest part of the refrigerator. This will keep celery fresh for up to two weeks.

Lentil Barley Vegetable Stew

Cooking, Nutrition, Recipes, Seasonal

Season: Summer
Produce: Celery
Preparation: 80 min, easy

Ingredients:
1/4 cup olive oil
4 carrots, peeled and sliced
2 leeks diced
2 celery in 1/4 in. slices
2 zucchini diced
1 large onion
1 tablespoon minced garlic
1 tablespoon fresh thyme
1 cup dried lentils, rinsed
1/2 cup pearl barley, rinsed
5-6 cup vegetable broth
2 cup diced seeded ripe tomatoes
1 cup torn fresh basil leaves

Cooking, Nutrition, Recipes, Seasonal

Produce: Lemongrass
Preparation: 90 min, difficult

Ingredients:
1 stalk fresh lemongrass or 1 tbsp dried
4 teaspoon curry powder
Fresh ground black pepper, to taste
1 teaspoon sugar
4 teaspoon salt
1 1/2 - 2 lbs chicken breast, cut into 1-inch squares
7 tablespoon vegetable oil (or enough to coat the bottom of your pot)
1-2 sweet potatoes, peeled and cut into 1-inch squares
2-3 white potatoes, peeled and cut into 1-inch squares

Summer Squash: Nutrition and Storage

Cooking, Nutrition, Preserving, Seasonal

Nutrition: Summer squashes are a great source of vitamin A and K, folate, manganese, and potassium.

Varieties: Yellow crookneck squash is a variety of summer squash with bumpy, yellow skin and sweet flesh. The taste is closer to winter squashes than to summer squashes, although it is a short-season bearer. The squash are supposed to taste best when harvested at approximately 6 inches in length.

Zucchini: Nutrition and Storage

Cooking, Nutrition, Preserving, Seasonal

Nutrition: Zucchinis are good sources of vitamins (folate, vitamin A, C), and minerals (potassium and manganese).

Storage: Unwaxed zucchini fresh from the farm need to be refrigerated as soon as possible and should be stored in a perforated plastic bag in the vegetable bin. Zucchini keep for about a week and a half if refrigerated.

Carrots: Nutrition and Storage

Cooking, Nutrition, Preserving, Seasonal

Nutrition: Carrots are a very good source of dietary fiber, vitamin A, and vitamin K. Actually, carrots are so high in vitamin A, which is a fat-soluble vitamin and therefore prone for toxicity, that eating too many carrots could be detrimental to health. For example, one cup of diced carrots contains over 500% of the Daily Value for vitamin A and the UL (Tolerable Upper Intake Level) for vitamin A is set at only 200% of the DV for an adult. As long as you don’t eat that many carrots every day, you don’t have to worry about toxicity.