you know i love this stuff, right?!
sorry if it’s redundant…
sorry, not sorry.
fresh from the farmer’s market! 🙂
looking at the different shapes of this asparagus, had me thinking similar to when i looked at all those cool seashells…
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i love asparagus so much and i only eat it when it’s in season.
did you know that asparagus is loaded with fiber and actually aids in cleansing our gut and also offers awesome detoxifying benefits? i think that’s so cool, considering it is in season in spring and that is a perfect time to prep our bodies for cleansing and switching gears to lighter foods. furthermore, asparagus is a natural diuretic… which may be TMI, but hey, it’s just a fact.
on a different note – i’m so ready for the time change and gaining more evening light! i am so super excited to start a garden this year!!
check out this cute tiny little pineapple i dropped a whopping five bucks on! haha
i have to say, i think i’ve decided that pineapple might be my favourite fruit.
this one was so adorably cute, i just had to have it!
i obviously ate the whole thing in one sitting 🙂
pineapple nutrition fun facts :
pineapples are totally loaded with vitamin c – tons of it! they are also high in manganese and fiber. furthermore, they help support a healthy digestive track. pineapples are, somewhat surprisingly, a good source of b-vitamins, as well. and don’t throw out that core! – it’s full of fiber and can be tossed into your blender to make an awesome smoothie!
have you ever seen such a thing? i sure hadn’t… but thanks to my awesome new job, i have been exploring all kinds of new produce. this is called a “snake melon” but also formally known as an “armenian cucumber.” the one i bought looks kind of like a question mark… yeah?
these interesting melons can grow up to 3-feet long! and did you know that all cucumbers are melons?! i sure didn’t. something else new i learned, recently. makes sense, though – right?!
😉
this cucumber was more like a melon, for sure. had a similar texture to an english cucumber, but with a little less “crispness” and a much sweeter flavour. not too sweet, but noticeably different than a regular cucumber. i totally chowed down on some! i hope you all get the chance to, as well! 😉
i’ve been wanting to try to make my own sauerkraut for a while now… as i’ve mentioned in the past, i’ll get on these kicks where i’m all like, “i can make that!” and i think that i can make TIME multiply and have more of it so i can actually MAKE all the stuff i say i can make… silly me.
anyway, luckily this whole sauerkraut making process is super easy and not nearly as time consuming as one may think. well, the actual “making” of it takes a little while, but preparing it does not. it’s quite fun, too. you get your hands involved and you get to “play” with your food, which i always enjoy. 😉 plus, it’s oktoberfest!! and i’m part german, so it’s high time i learn how to make this amazing stuff so every october i can eat it. just kidding, that’s not my only motive. sauerkraut is one of the oldest fermented foods out there. and it’s one of those things that is actually pretty inexpensive to make on your own, but for whatever reason, can be kind of expensive to buy. this small batch didn’t cost me much. i had the salt at home, and this head of organic cabbage was $2. it’s loaded with probiotics and because it’s cabbage, it naturally contains a prebiotic as well. it’s just really awesome stuff. we should all eat more sauerkraut… in my humble opinion.
i digress.
as i said, the process is very simple. and so are the ingredients :
– one medium head of cabbage {organic, if possible}
– 1 1/2 tbsp salt {i chose himalayan pink salt}
– large glass container or fermenting crock {as clean as you can get it}
begin by quartering cabbage and then chopping into “ribbons.” add salt and begin to work in the salt using your hands. this is the fun part. you can literally {with clean hands, of course} squish and squeeze the cabbage all around. this will eventually cause the cabbage to wilt from working the salt in.
it’s quite amazing how it works, and it’s just oh-so-fun. Continue reading
i recently had a random and brief discussion with a stranger about leeks. he mentioned that leeks are prominent in french cooking, which i found intriguing. he also said something like, “they have a lot of some magic property that is super good for you…” which made me giggle… and which i later discovered was polyphenol – the super antioxidant we all love so much.
i’ve always been attracted to leeks, though i never really cook with them much. i want to start using leeks more often in the food and foto kitchen.
i plan to add them in a frittata… yum! which actually, i do believe i’ve done before…
i can’t seem to get enough of these gorgeous locally-grown organic and adorable cherry tomatoes, lately…
i fotograph and write about these amazing little gems all the time… i just think they are so beautiful! and they are so incredibly delicious! so flavourful and juicy! i just pop ’em in my mouth like candy… nature’s candy!
nom nom…
and i put them in everything – my salads, my risotto, my frittatas, my sauces, my {awesome} zucchini strips…
these little red ones look kinda like strawberries… teehehe
FOOD IS SO COOL!!!!! 😀
i think it’s so amazing and interesting – how our bodies speak to us.
i find it so interesting how our dietary needs can shift and change over the years, also. for example – i never liked eggs much when i was younger… and over the last 3-5 years i’ve just been love love loving them! i can’t seem to get enough eggs. luckily, i’m able to buy farm-fresh locally raised eggs which were fed a non-gmo organic diet – free of soy, too! afterall, you eat what your food eats. so i choose only organic dairy and meat products for this reason.
i’m so thankful i can purchase these {incredible, edible} eggs close to where i live!
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they are just beautiful… don’t you agree?!
diversity is beautiful…
uniqueness is beautiful…
food is beautiful!!!