Carrots are a food resource in Genshin Impact that is used in many ingredients. You will need them to make Barbatos Ratatouille, Crystal Shrimp, Countryside Delicacy, Sticky Honest Roast, and A Buoyant Breeze.
You can find carrots growing in the wild, or by searching crates and boxes all over the map. On the maps below, we have marked spots where you can find multiple carrots.
Springvale
You can find carrots at the above sites marked by the star icons.
Wolvendom
Spawn at the Wolvendom teleporter and head north, then drop down to the bottom levels where you will find lots of carrots beside a tree. Pick them all up to spawn a chest.
Dawn Winery
Once again, the carrot locations are marked with stars on the map above.
You don’t need to do any form of elemental interact to pick carrots, you can just harvest them with any party member. As always, you should be grabbing any carrots you find as you play through the game so you always have enough when special events like the Marvelous Merchandise happen.
October 31, 2020 at 07:05PM
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But sometimes even in the world of sweet potatoes, there are unexpected surprises.
Take Cleta Spears, for example.
This past spring, Spears, of West Somerset, planted “two little sweet potatoes” in a wooden basket outside her home, less interested in their tuberous tastiness than their potential to grow a “pretty vine.” That’s all 83-year-old Spears wanted out of her efforts.
What happened next came as quite the surprise.
“I was shocked,” she said — several times over.
“They just shocked me.”
The “they” to which she referred was the bounty of sweet potatoes that had grown up over the months. “Half-a-bushel” in number, estimated Spear’s daughter Linda Fisher, and each healthy and heavy.
“She was making kraut last weekend and decided she’d look in (the basket) and see if her potato grew,” said Turner. “Her basket was completely full of sweet poatoes. She had to dump the basket over just to get the potatoes out because they were all wedged together.”
Added Turner, “She was tickled to death.”
The sweet potatoes fared better than the vine itself. “I cut the vine off to get rid of it because it was brown and dying,” said Spears.
Ironically, she’d already gone to the store to buy half a bushel of sweet potatoes. Now she has plenty for the upcoming holiday.
“She has a great harvest now for the Thanksgiving sweet potato casserole she always makes,” said Turner. “She said she has enough for Christmas too.”
Spears sounded more overwhelmed by her surplus of ingredients. “It’ll be too many (sweet potatoes) for just one dish.”
She hasn’t done anything with them yet; “They’re in the garage on the table.”
Well, they did do one thing with the sweet potatoes: They made them social media stars.
“(Turner) put a picture of them on Facebook,” said Spears. “It got over 164 likes and Facebook comments.”
All Spears had was “regular potting soil.” She said she didn’t use Miracle-Gro or anything to it.
Turner suggested she might have just got the timing right.
“(Spears) thinks she stuck those in the basket at the correct sign,” said Turner. “She accidentally got it at the right sign for it to go so well.”
Turner said that Spears has always been good when it comes to growing plants.
“She’s got a thumb-and-a-half for growing things,” said Turner. “One of my brothers said, ‘Ive got four acres and I can’t grow potatoes like that.’”
Added Turner, “She learned it from her mother.”
Indeed, Spears said, “All my life, from the time I (was a child), I remembered my mother always let me help her in her garden. I never had any trouble growing things.”
While the sweet potato harvest has been the toast of the family’s Facebook community, it might have been more appropriate on the app known as Vine. After all, that’s what the whole planting project was about for Spears.
“I just watched it grow, and thought it was really beautiful,” she said — “and then it shocked me.”
November 01, 2020 at 02:52AM
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Sweet! Potato bounty grows from Pulaski woman's vine planting - Commonwealth Journal's History
It has become a well-known fact that more than one third or 1.3 billion metric tons of food produced is lost or wasted every year.
According to the Food and Agriculture Organisation (FAO), losses and waste in fruits and vegetables are the highest category of losses among all types of foods, with up to 60 per cent of all fruits and vegetables produced being lost or wasted each year. The impact of these losses is particularly severe among less developed countries, amounting to roughly $310 billion (UN Environment). This perpetuates cycles of poverty and food insecurity.
According to the Rockefeller Foundation, “crop foods (e.g., grains, fruits, vegetables, tubers, pulses) and dairy comprise 92 per cent of developing world losses” (2013) with the most significant proportion attributed to fruits and vegetable loss, particularly during the earlier stages of the food value chain.
In developing countries, financial, technical and managerial constraints, underdeveloped food distribution networks, poor infrastructure and inadequate harvest and handling technology and techniques (resulting in manual and premature harvesting) result in billions of dollars in fruits and vegetables never making it to market.
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Highly perishable food items, such as fruits and vegetables require cool storage systems, which rely on electricity and adequate packaging, and efficient transport and road systems. Extreme climatic conditions, especially heat, moisture and heavy rain, can promote deterioration as well as bacterial, fungal and insect attacks.
TOPSHOT - An Indian labourer collects spoilt vegetables, discarded by vendors at a vegetable ... [+]wholesale market following heavy rain in Hyderabad.
AFP via Getty Images
The FAO observes that in the context of less developed countries, fruits and vegetables can often be “either poorly packed or not packed at all; transported in open, unrefrigerated trucks; and subject to mechanical injury owing to compression, abrasion and rough handling during handling operations and transportation, making them highly vulnerable to deterioration.” (2019) In Central and Southern Asia, up to 25 per cent of fruits and vegetables are lost during transportation alone.
2012 statistics from the FAO reveal fruit and vegetable losses of between 50 and 60 per cent in Latin America as well as in the region of North Africa and West and Central Asia and 51.5 per cent of all fruits and vegetables are lost in South and South East Asia. In the early part of the food value chain, in Sub-Saharan Africa, particularly among mangoes and tomatoes, pre-retail fruit and vegetable loss and waste is as high as 35 per cent and in Eastern and South-eastern Asia, particularly in the case of cabbage in China, pre-retail losses can be as high as 47.5 per cent. (FAO, 2019)
In the developing world, there is a clear link to the impact of fruit and vegetable losses on the poor and vulnerable. This comes in the forms of social (health and livelihoods), environmental and economic costs.
The Social Cost (health and livelihoods)
Food insecure countries are more severely impacted by fruit and vegetable losses. In developing countries, where food security can be severe, access to a greater amount and variety of crops is undermined by pre- and post- harvest losses.
Fruit and vegetable losses impact the livelihoods of smallholder farmers. According to the Rockefeller Foundation, “food loss reduces income by at least 15 per cent for 470 million smallholder farmers and downstream value chain actors, most of whom are part of the 1.2 billion people who are food insecure.” (2013)
In the absence of cold storage, farmers are forced to sell produce immediately, to avoid the risk of spoilage, which affects prices. Sales volumes are also reduced.
Non-fresh fruits and vegetables, even when they are consumed also have health impacts. Improper storage and packing impacts nutritional content, which leads to negative health outcomes. There are smaller amounts of vitamin C, even among mildly bruised fruits. Reduced consumption of fruits and vegetables means reduced nutrition and diversity of diets for populations. These result in elevated hunger indicators and non-communicable diseases.
The Economic Cost
The economic impact of fruit and vegetable losses is more severe for developing countries. In Sub-Saharan Africa, for example, post-harvest food losses carry an estimated value of $4 billion per year, which is enough to feed at least 48 million people on the continent. (FAO, 2013)
Food losses also create food price volatility, which has a greater impact on consumers in developing countries, who typically spend 40-50 per cent of their incremental income on food.
Food losses result in reduced export potential.
John Mandyck and Eric Schultz, authors of “Food Foolish: The Hidden Connection Between Food Waste, Hunger and Climate Change” argue that improvements to cold storage would grow India’s banana exports from 4,000 to 190,000 containers, and would provide an added 95,000 jobs and further income to as many as 34,600 smallholder farms.
The Environmental Cost
Loss and waste of crop foods has ecosystem impacts. When fruits and vegetables spoil, resources such as the energy, land and water, that were used in its production, are wasted. The resources used to harvest, transport and package it are lost. One quarter of global freshwater consumption is wasted on the production of food that is never consumed. Effective yields are reduced.
Scientists say that food wastage also causes 11 per cent of food system related greenhouse gas emissions. As fruits and vegetables rot in the landfill or elsewhere, they produce methane gas, which is more potent than carbon dioxide in its impact on global warming.
Responses
Responses to global losses in fruits and vegetables can vary from grassroots approaches to improvements in infrastructure and policy intervention at the highest levels.
At a grass roots level, simple interventions can make a big impact. In Cameroon, for example, the use of jute bags to store eru, a wild vegetable can increase shelf life by over a week.
Science and technology has a significant role to play in the reduction of food loss and waste. Apeel, a California-based startup and World Economic Forum Technology Pioneer recently secured $30 million in funding from the International Finance Corporation (IFC), Temasek, and Astanor Ventures, for support in the development of an innovation that doubles the shelf life of fruits and vegetables and reduces loss by more than 50 per cent.
Apeel’s “plant-based protection” or “peel,” derived from “materials found in the skins, peels and seeds of all fruits and vegetables” slows water loss and oxidation that causes spoilage is “the only proven end-to-end solution for maintaining freshness.” (Apeel)
“The harsh reality is that it is nearly impossible today for most smallholder farmers to get their produce to a marketplace that will pay for it before it spoils,” says Apeel Founder and CEO, James Rogers.
James Rogers, Founder and CEO, Apeel Sciences (Photo by Michael Kovac/Getty Images)
Getty Images
At a governmental level, strengthening the supply chain through investments in infrastructure (enhancing the quality and efficiency of rural roads) and transportation, as well as in the expansion of the food and packaging industry would play a major role in reducing the amount of food loss and waste.
Support from international organisations has simply not been enough. According to the Rockefeller Foundation, “US philanthropic funding from 2008‐2012 directed towards reducing wastage in developing countries amounted to only $14 million, approximately 5 per cent of the $260 million directed towards agricultural productivity. Funding for post-harvest loss research is about 5 per cent of total agriculture research.”
Sustainable Development Goal target 12.3 calls for the halving of food loss and waste by 2030. The objective of feeding a rapidly growing global population to 2050 requires a 70 per cent increase in global food production. Each of these targets can be met quicker with a greater focus on a reduction of food loss and waste, particularly with regards to fruits and vegetables.
Reducing fruit and vegetable loss and waste in the developing world would more sustainably feed the world’s population in the future and can have significant impacts on food security, health, economy, natural resources, greenhouse gas emissions and social, political and economic stability.
November 01, 2020 at 01:17AM
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Fruit And Vegetable Spoilage Is A Hidden Cause Of Underdevelopment - Forbes
Here in the States, we tend to complicate what it means to live well, always looking for something new and innovative to improve our well-being. But if we look at Blue Zones—regions in the world where people regularly live to be over 100 in good health—they tend to do the opposite. Instead, they live simply—including when it comes to how they eat.
As longevity expert and Blue Zones founder Dan Buettner often says, something people in the various Blue Zones around the world have in common is that their meals consist of whole foods and primarily plant-based ingredients. Beans, whole grains, and lots of vegetables are all cornerstones of Blue Zone eating.
If you’re looking for a Blue Zones-approved dressing to add flavor to your meals, this simple lemon tahini herb sauce is not only versatile but works to make whatever you’re pairing it with even healthier. In it are tahini, garlic, lemon juice, almond milk, dill, and sea salt. The dressing was crafted by Dean Sherzai, MD, and Ayesha Sherzai, MD, a husband and wife team and directors of the Alzheimer’s Prevention Program at Loma Linda University Medical Center. “We believe 90 percent of Alzheimer’s can be prevented through a healthy lifestyle,” they told Dan Buettner in the past. “Data from many studies have repeatedly supported a whole-food, plant-based diet as being protective for brain health in general, and Alzheimer’s and stroke in particular.”
Garlic (featured in their sauce) is a key ingredient for longevity because it’s linked to lowering inflammation and reducing the risk of cardiovascular disease. It’s also full of vitamins including vitamin B6, manganese, selenium, vitamin c, iron, potassium, and copper, which support cognitive health, boost the immune system, and work to keep blood sugar levels steady. Not coincidentally, it’s one of the most popular herbs Greek centenarians eat for longevity.
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Watch the video below to learn more about the health benefits of garlic:
All these benefits are too good to pass up, right? And as a bonus, it really only takes two minutes to make. Below is the recipe for this simple, Blue Zone-approved salad dressing:
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October 31, 2020 at 10:03PM
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This Simple Salad Dressing Fights Inflammation and Promotes Longevity With Just 5 Ingredients - Well+Good
Jo Jo Yee is a passionate gardener and cook and has some great tips on growing your own veggies and great recipes to make with them.
While often thought of as a very British ingredient – cucumber sandwiches, anyone? – the humble cucumber originates form South Asia and has been grown as a crop for over 3,000 years.
If you fancy growing your own, they’re a great choice – they’re abundant and easy to grow. Yee had a bumper crop this year and says they can be grown in a greenhouse or in the ground.
“Cucumber plants can quite happily grow outdoors as well as under glass,” says Yee.
“There are some rich cucumbers that are quite happy to sprawl on the ground outdoors and be perfectly productive. It depends on the variety.”
Unfortunately, cucumbers do have one major enemy – powdery mildew!
A fungal disease that affects the leaves and stems of the plant, it manifests as white powder deposits on the plant. At first sign, you need to remove the affected leaves, but Yee says that prevention is the best way to get on top of it.
“What I do is keep the greenhouse well ventilated” advises Yee. “I also remove any excess foliage so that it helps to improve the air circulation.
“The other thing to do is when you're watering the plants, water at the base, don't water the leaves and only water early in the day - not in evenings - to allow the plants to dry out before night fall.”
One inventive way to grow cucumbers is vertically, which helps prevent any soil borne diseases.
“I use a bamboo support structure and they can climb upwards,” explains Yee. “Then I've even got a horizontal mesh where the fruit can hang downwards, which makes for really easy picking.”
Generally, a healthy cucumber plant can produce up to 10-15 cucumbers and if you’re bored of regular salad, Yee has some really tasty alternative recipes to use up those surplus veggies!
Watch: Use your leftover cucumbers and tomatoes to create a punchy Thai style beef salad
“This is probably my favourite salad of all time,” says Yee about her Thai Beef and Cucumber Salad, which uses chillies and herbs to create the perfect, easy-to-make midweek meal.
THAI BEEF CUCUMBER SALAD
Ingredients
250-300g of beef steak such as beef bavette, rib eye or sirloin
Sunflower oil, to brush
Salt & pepper
2 medium cucumbers, topped and tailed, cut into pieces
2 handfuls of mixed sized tomatoes (cherry tomatoes - halved, medium sized tomatoes - cut into wedges)
1/4 of a red onion, sliced thinly
Handful of mint, leaves picked and torn
Handful of coriander, leaves picked
Dressing
3 tbsp fish sauce
2 tbsp lime juice
1 tsp palm sugar (or your choice of sweetener)
2 garlic cloves, minced
1 small red chilli, finely sliced
Method
1) Preheat a pan on high.
Brush steak with oil and season with salt and pepper.Add steak to the pan and cook to your liking. (For medium, cook for approximately 2 - 3 minutes each side.)
Remove from heat and set aside to rest.
2) Meanwhile, make the dressing. Into a jug or bowl, add the garlic, fish sauce, palm sugar, lime juice and palm sugar and mix well.
3) Place cucumbers, tomatoes, red onion, mint and coriander into a large bowl. Pour over 3/4 of dressing and gently toss through.
Use young cucumbers that are crunchy with small tender seeds like 'Mini Munch'. Popular tomato varieties like 'Sungold' or 'Tigerella' all work well in this salad.
4) Slice beef across the grain into bite sized pieces.
5) Arrange salad onto a serving platter. Add beef and drizzle over remaining dressing.
Watch: Use your leftover cucumbers to whip up a zingy Chinese cucumber salad
Not only is this an easy way to use up surplus cucumbers, but it’s an easy way to add some flavour.
Yee says: “This is my favourite way of using up cucumbers, because it really takes a bland neutral cucumber and turns it into something really delicious!”
You’ll also get to release some stress as you have to bash the cucumbers up! This helps create a coarse texture so that it holds onto the zingy sauce nicely.
CHINESE CUCUMBER SALAD
Ingredients
2-3 medium sized cucumbers, topped and tailed
3 garlic cloves, minced
1 tbsp rice vinegar (or Chinese Chinkiang vinegar)
1/2 tbsp sesame oil
1/2 tsp light soy sauce
1/2 tsp sugar
Pinch of sea salt
Method
1) Smash cucumbers using a heavy blunt instrument like a pestle or rolling pin. Cut into bite-sized pieces. Transfer into a large bowl.
Use young cucumbers that are crunchy with small tender seeds - a variety like 'Mini Munch' works well.
If using cucumbers with large seeds or a lot of watery content, use a spoon to scrape out and discard the pulp. Peel the cucumbers if they are bitter.
2) Into a separate bowl, combine garlic, vinegar, sesame oil, light soy sauce, sugar and mix well.
3) Add dressing to cucumbers and toss through, making sure each piece is coated in the dressing. Add salt to taste.
October 31, 2020 at 03:00PM
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The recipes that show cucumbers are more than just a boring salad ingredient - Yahoo Lifestyle UK
Plant Doctor Tom MacCubbin shares advice with area gardeners about pineapples, blooming, star fruit seedlings, carambola trees, carrots, lemon trees, St. Augustine lawn, weeds, fertilizer, scale insects, mealybugs, sooty mold, horticultural oil spray, insecticide, corn, armyworms and more.
Oct 24, 2020at8:00 AM
October 31, 2020 at 07:01PM
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Some people just really, really hate doing dishes — but a creative TikToker came up with a way to eliminate at least one item from the pile.
In a video shared on Oct. 25, a man is filmed standing over his blender holding a carrot, but instead of chopping it with a knife or breaking it apart, he simply chomps away at it, opening his mouth to let the pieces fall into the blender.
"It's efficient," reads the caption.
Someone in the background of the video sounds at least somewhat outraged about the "hack": At the end of the clip, a voice shouts "What?" while the camera zooms in on the carrot-chomping man.
In a brief interview with TODAY Food, TikTok user Steel Jobe — who filmed the now-viral video and was responsible for the surprised shout at the end of it — confirmed that it was his roommate Kyle Christensen, 21, "chopping" up the carrots with his mouth.
Jobe, 19, also answered some of our most burning questions. Apparently the real win of the hack isn't that it saves time or eliminates some dishes: It's just the best way to make smoothies with the appliances they have.
"We don’t have a lot of money and our blender is really bad and won’t blend things unless it’s really chopped up already!" Jobe said. "So sometimes it’s laborious to cut everything up so we sometimes just cut it with our teeth!"
The comments section on the post, which has amassed nearly five million views, is deeply divided about the method.
"How can I love and hate this at the same time," joked one user, along with a series of cry-laughing emojis.
Some thought that it was "genius," saying that he was "living in 2040," while a few were more disgusted, with one user joking that they were ready to "call the police."
A shocking number of users admitted that they'd done this before.
Another said, in all caps, that they had thought they were the only one to cut their vegetables this way, while some said the technique doesn't just come in handy for carrots.
"I thought I was the only one," said one user. "(I) used to cut bananas like this for my Cheerios."
"I do this with strawberries and the leafy part," said another.
Jobe said he was "definitely" surprised to see how many people said they had tried the method themselves, adding that while he and Christensen are on board with the method, some of their other roommates are more skeptical.
"When my roommate did that, all of my other roommates were freaking out, turns out it was pretty effective though," Jobe said, adding that none of the other roommates have picked up the habit.
One thing's for sure: In the time of COVID-19, if you're going to try it out for yourself, you'd better not be serving said smoothie to other people.
October 31, 2020 at 01:23AM
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‘I thought I was the only one’: This carrot-chopping ‘hack’ is shockingly popular - Yahoo News
Rustic with deep flavor, this stew improves after a day in the fridge. Make the whole recipe, and eat it over several days — or freeze it for later. If you can’t get small Spanish Pardina lentils or French lentilles du Puy, use any size green or brown lentil. (Carnivores may want to add chorizo or jamón.) The stew is rather brothy at first, but thickens upon sitting. Thin with a little water when reheating, as necessary. For optimum results, be sure to use fruity, zesty-tasting extra virgin olive oil — it really makes a difference.
‘Trick or treat, trick or treat: give us something nice to eat!’This should be the day we are all carving pumpkins and setting up stall for the evening’s trick-or-treaters. I’m not sure how much communal rooting around buckets of sweets there will be tonight, so instead, make this Halloween one where the pumpkins get cooked and sweetness comes in the form of roast root vegetables. I can’t give you a trick or a treat, but these recipes will definitely give you something nice to eat.
Yuca fries with pickled onions (pictured above)
Yuca (AKA cassava) is a starchy tubular root: it takes a bit of arm work and practice to peel, but it’s a quick process once you get the hang of it. The yuca flesh should be white, so if you see any black specks running through the skin, it’s past its prime. You can find yuca at West Indian markets and at some greengrocers. These fries are best eaten warm.
Prep 4 min
Cook 45 min
Serves 4 as a snack
1kg yuca (aka cassava)
500ml sunflower oil, for frying 100g mayonnaise, to serve
For the pickled onions 1 small red onion, peeled and finely chopped (80g) 2 tbsp cider vinegar
1 tsp caster sugar
1 jalapeño, finely sliced, seeds and all (10g) Salt
Make the pickled onions by putting all the ingredients and a quarter-teaspoon of salt in a small bowl and mixing well to combine. Leave to pickle for at least 30 minutes.
Cut the yuca into roughly 10cm lengths, trimming off the ends so they’re even. Make an indention across the length of each piece, then use a knife to slide between the skin and the flesh, discarding the brown skins and pink layer encasing the white flesh. Halve lengthways, then cut away and discard the fibrous inner root (it looks a bit like a twig). Finally, cut each half into six wedges.
Add the yuca and a tablespoon of salt to a large saucepan and pour over enough water to cover by about 3cm. Bring to a boil on a medium-high heat, then lower the heat to medium-low, cover with a lid and leave to cook for about eight to 10 minutes, or until softened and cooked through. Drain through a sieve and leave to drain thoroughly – about 10 minutes.
Heat the sunflower oil in a medium saute pan on a medium-high heat. Once hot, fry the yuca in about three to four batches, until golden and crispy, about six minutes per batch. Transfer to a tray lined with absorbent paper and sprinkle lightly with salt while you continue with the rest.
Pile the yuca on to a large plate and top with the pickled onion, serving the mayonnaise to dip alongside.
Root vegetables with harissa chickpeas, tahini yoghurt and dukkah
Yotam Ottolenghi’s root vegetables with harissa chickpeas, tahini yoghurt and dukkah.
This dish was born out of a fridge clean-out, and is a great way to use up whatever root vegetables you have. Whatever your combination, just keep the total net weight the same. Serve this as a veggie main, along with a simple salad.
Prep 8-10 min Cook 60 min
½ celeriac (400g), peeled and cut into 6 wedges (350g) 2 baking potatoes, skin-on, each cut into 8 wedges (500g) ½ small kabocha or crown prince pumpkin, skin-on, seeds removed and cut into 6 wedges (500g) 2 tbsp tomato paste 75ml olive oil 500ml chicken (or vegetable) stock 1 x 400g tin chickpeas, drained (240g) 1½ tbsp rose harissa
1 lemon
10g dill leaves, roughly chopped 3 tbsp dukkah, shop-bought or homemade
For the tahini yoghurt 75g tahini
115g Greek-style yoghurt
2½ tbsp lemon juice
2 garlic cloves, peeled and crushed Salt and black pepper
Heat the oven to 220C (200C fan)/425F/gas 7. Add the root vegetables, tomato paste, two tablespoons of oil, a teaspoon of salt and a good grind of pepper to a large roasting tin roughly 38cm x 26cm, and toss everything together to combine. Pour in the stock, then bake for 30 minutes.
Meanwhile, in a medium bowl toss together the chickpeas, harissa, two tablespoons of oil and a quarter-teaspoon of salt and set aside.
When ready, spoon the chickpea mixture all over the vegetables and turn up the oven to 240C (220C fan)/450F/gas 9. Return to the oven and bake for another 20 minutes, or until everything is nicely coloured and the vegetables are well cooked. Set aside to cool slightly, for about 10-15 minutes.
Meanwhile, segment the whole lemon and roughly chop the segments. Transfer this and any juices collected (but not the pips) to a bowl along with the dill and remaining tablespoon of oil.
In a separate bowl, whisk together all the ingredients for the tahini yoghurt with 55ml of water and a quarter-teaspoon of salt until smooth and pourable.
Spoon a good amount of the tahini-yoghurt over the vegetables followed by all of the dill mixture. Lastly, sprinkle over the dukkah and serve the remaining tahini yoghurt alongside.
Buttery roasted kohlrabi with lots of garlic and tomatoes
Yotam Ottolenghi’s buttery roasted kohlrabi with lots of garlic and tomatoes.
If you’re wary of the idea of cooked kohlrabi, this is the recipe to win you over. When roasted, kohlrabi becomes a wonderfully sweet and caramelised version of itself, and goes brilliantly with the tomatoes, chilli and garlic in this dish.
Prep 8 - 10 min
Cook 55 min
Serves 4 as a side
For the roasted kohlrabi 3 tbsp olive oil
60g unsalted butter, cut into 2cm cubes 2 red chillies, roughly chopped, seeds and all 6 garlic cloves, peeled and crushed with the side of a knife 5g basil stalks
5g oregano sprigs
850g kohlrabi (about 2-3), peeled and cut into 2½cm squares (800g) 400g datterini (or regular) cherry tomatoes Salt and black pepper
To serve 2 tsp lime juice
2 tbsp double cream
1 tbsp olive oil
2 tbsp parsley, finely chopped
Heat the oven to 210C (190C fan)/gas 7. Add all the ingredients for the roasted kohlrabi to a large, 40cm x 38cm parchment-lined tray with one and a quarter teaspoons of salt and plenty of pepper, and mix very well.
Roast for 25 minutes, then increase the oven temperature to 240C (220C fan)/gas 9, stir the vegetables well and continue to roast for 30 minutes, stirring again halfway through. Discard the herb stalks.
Transfer everything to a platter. Drizzle over the lime juice, then finish with the cream, oil and parsley and serve.
October 31, 2020 at 04:30PM
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Buttered kohlrabi and yuca fries: Yotam Ottolenghi's recipes for autumn vegetables - The Guardian
SAGINAW, MI — Looking for a new lunch spot? Fralia’s in Old Town Saginaw has gourmet sandwiches, salads, soups and more.
The restaurant, located at 422 Hancock St., offers takeout, curbside service and business delivery.
Choose from among more than 20 sandwiches on the menu or build your own. Sandwich offerings include a Georgia Reuben, made with turkey, Swiss cheese, slaw and 1000 Island dressing on rye bread, $5.75 for half a sandwich or $8.75 for a whole; Croque Monsieur, ham, Swiss and Dijon on challah, $5.50/8.50; The Goodfella, salami, prosciutto, fresh mozzarella, spinach, tomato, artichokes, pesto, mayo on focaccia, $6.25/$9.50; and the Grilled Veggie, grilled eggplant, peppers, onion, olives and goat cheese on grilled focaccia, $5.75/$9.
All deli sandwiches are made with premium Boarshead brand meats and cheeses.
For something a little lighter, try the Jenny Salad, organic greens, tomato, cucumber, chickpeas, olives, feta, peppers, green onion, celery, red beets, egg, beans with house-made vinaigrette, $6.50 for half a salad or $10 for a whole; or the Goat Cheese Salad, mixed greens, grilled goat cheese patty, tomatoes, Kalamata olives, cucumber, roasted red peppers with house vinaigrette, $8.95.
Adam and Jenny Bolt opened the business 16 years ago. Adam Bolt, head cook, said the No. 12 — marinated grilled beef flank, Havarti, chipotle mayo, lettuce, tomato and onion on grilled focaccia — is one of his favorites and a top seller. Other customer favorites include the Cobb salad, Cobb Club sandwich and the Jenny Salad, he said.
Fralia’s also offers seasonal specials, like the fall salad made with squash, apple, pomegranate, pecans, goat cheese and maple vinaigrette, $10, house-made soups, such as roasted butternut squash, potato chorizo, and split pea, and desserts.
Adam Bolt wished to thank the customers who have supported their business for the past 16 years and welcomed new customers to give Fralia’s a try.
“Come on in, we’ve got something for everybody,” he said. “Everything we make fresh every day, and I know we’ll have something that they’ll like."
Fralia’s is open from 10:30 a.m. to 3:30 p.m. Monday through Friday and from 11 a.m. to 3 p.m. Saturday. It is closed on Sunday. Call 989-799-0111 to place your to-go order or visit www.fralias.com to learn more.
Darlene Zimmerman, Henry Ford Health SystemPublished 8:00 a.m. ET Oct. 31, 2020
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My idea of the perfect pasta salad includes pasta, of course, lots of vegetables and a bold, flavorful dressing to hold it all together. Today’s Peanut Butter Noodles checks all three boxes.
Whole-wheat spaghetti was our noodle of choice for this Asian-inspired salad because whole-wheat pastas have more nutritional value than other varieties.
Unlike traditional pastas made from refined durum wheat or semolina, whole-wheat flour maintains the bran and germ during processing. The bran (the outer skin of the whole grain) and the germ (the inner core of the grain) have healthful fats, protein, antioxidants, B vitamins, minerals and fiber. In fact, whole-wheat pasta contains three times as much fiber as refined pasta.
From a health standpoint, people who consume more whole grains tend to have a lower risk of heart disease, diabetes, digestive disorders such as diverticulosis and possibly some forms of cancer.
An added benefit to using whole-wheat noodles in chilled salads is that the pasta maintains its texture. Even after a couple of days in the refrigerator, the noodles in today’s recipe held their shape and did not get mushy.
Another way to boost the nutritional value of any salad is to add a variety of brightly colored vegetables. We chose red cabbage, shredded carrots and green onion for today's recipe, but you can use just about any vegetables you have on hand. Diced cucumbers, red pepper, celery, corn kernels cut from the cob, halved snap peas or broccoli florets are just a few ideas.
Vegetables provide beneficial nutrients such as vitamin C, beta carotene and potassium, along with dietary fiber.
The peanut butter dressing that holds this salad together is so flavorful. The peanut butter provides a nutty taste and rich and creamy texture. The vinegar and sriracha supply tangy heat. Gingerroot brings a bit of heat along with a little sweetness, and the reduced-sodium soy sauce delivers the saltiness.
What’s great about flavor-packed dressings like this one is that they make the taste of whole-wheat pastas more pleasing. If you find whole-wheat pasta to be slightly astringent and biting, bold, savory sauces lessen those characteristics.
Darlene Zimmerman is a registered dietitian in Henry Ford Hospital’s Heart & Vascular Institute. For questions about today’s recipe, call 313-972-1920.
Peanut Butter Noodles
Serves: 7 (¾ cup per serving) / Prep time: 15 minutes / Total time: 25 minutes
3 cups cooked whole-wheat spaghetti noodles
3 tablespoons peanut butter
3 tablespoons rice vinegar
1 tablespoon water
1 tablespoon sriracha sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon grated gingerroot
2 teaspoons sugar
1 clove garlic, peeled and minced
1 cup chopped red cabbage
1 cup shredded carrots
¾ cup sliced green onion
3 tablespoons snipped cilantro (optional garnish)
In a large pot of unsalted boiling water, cook pasta according to package directions to yield 3 cups cooked. Drain pasta and rinse under cold water; drain well and transfer to a large bowl.
In a small bowl or measuring cup, whisk together peanut butter, vinegar, water, sriracha sauce, soy sauce, gingerroot, sugar and garlic. Add cabbage, carrots, onion and peanut butter dressing to drained pasta. Toss to combine andgarnish with cilantro if desired.
Adapted recipe from Bethany Thayer, MS, RDN and tested by Darlene Zimmerman, MS, RD, for Heart Smart®.
So what to do next spring? To get that perfect, more uniform look, you must start pinching in early spring and into midsummer to encourage branching, instead of errant shoots trying to do their own thing. When shoots get to be about 6 inches, and while the growth is still soft, pinch the tops out of the new stems, leaving six to eight leaves. You can use your fingers or a pair of pruners. The objective is to encourage lateral branching at the nodes (where the leaves join the stem). In fact, you should get a new branch at each node you have left. In other words, if you left six nodes, or leaves on the stem, you should get six branches.
October 31, 2020 at 06:18PM
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Gardening Q&A: Mums will overwinter, but will need some help to retain bushiness - The Virginian-Pilot - Virginian-Pilot
SAGINAW, MI — Looking for a new lunch spot? Fralia’s in Old Town Saginaw has gourmet sandwiches, salads, soups and more.
The restaurant, located at 422 Hancock St., offers takeout, curbside service and business delivery.
Choose from among more than 20 sandwiches on the menu or build your own. Sandwich offerings include a Georgia Reuben, made with turkey, Swiss cheese, slaw and 1000 Island dressing on rye bread, $5.75 for half a sandwich or $8.75 for a whole; Croque Monsieur, ham, Swiss and Dijon on challah, $5.50/8.50; The Goodfella, salami, prosciutto, fresh mozzarella, spinach, tomato, artichokes, pesto, mayo on focaccia, $6.25/$9.50; and the Grilled Veggie, grilled eggplant, peppers, onion, olives and goat cheese on grilled focaccia, $5.75/$9.
All deli sandwiches are made with premium Boarshead brand meats and cheeses.
For something a little lighter, try the Jenny Salad, organic greens, tomato, cucumber, chickpeas, olives, feta, peppers, green onion, celery, red beets, egg, beans with house-made vinaigrette, $6.50 for half a salad or $10 for a whole; or the Goat Cheese Salad, mixed greens, grilled goat cheese patty, tomatoes, Kalamata olives, cucumber, roasted red peppers with house vinaigrette, $8.95.
Adam and Jenny Bolt opened the business 16 years ago. Adam Bolt, head cook, said the No. 12 — marinated grilled beef flank, Havarti, chipotle mayo, lettuce, tomato and onion on grilled focaccia — is one of his favorites and a top seller. Other customer favorites include the Cobb salad, Cobb Club sandwich and the Jenny Salad, he said.
Fralia’s also offers seasonal specials, like the fall salad made with squash, apple, pomegranate, pecans, goat cheese and maple vinaigrette, $10, house-made soups, such as roasted butternut squash, potato chorizo, and split pea, and desserts.
Adam Bolt wished to thank the customers who have supported their business for the past 16 years and welcomed new customers to give Fralia’s a try.
“Come on in, we’ve got something for everybody,” he said. “Everything we make fresh every day, and I know we’ll have something that they’ll like."
Fralia’s is open from 10:30 a.m. to 3:30 p.m. Monday through Friday and from 11 a.m. to 3 p.m. Saturday. It is closed on Sunday. Call 989-799-0111 to place your to-go order or visit www.fralias.com to learn more.
State Fare Kitchen & Bar, with locations in Memorial and Sugar Land, serves Southern cuisine under the direction of chef Justin Yoakum.
The Culinary Khancepts venture offers Texas and Gulf Coast favorites, including this easy Southwest Caesar Salad with a nice kick.
8 cups romaine lettuce, washed, dried and chopped
1 cup black beans
1 cup roasted corn kernels
½ cup crumbled cotija cheese
½ cup toasted pumpkin seeds
Caesar dressing, as needed (recipe follows)
1 cup fried tortilla strips (or tortilla chips)
Instructions:
In a large mixing bowl placed about a cup of dressing. Add lettuce, black beans, roasted corn and pumpkin seeds. Mix until well coated (add more dressing if desired). Divide salad among four plates or shallow bowls. Top with crumbled cotija and tortilla strips.
SOUTHWEST CAESAR DRESSING
3 eggs
2 tablespoons minced garlic
¼ teaspoon Dijon mustard
3 anchovy fillets
More Information
State Fare Kitchen & Bar 947 Gessner ★ 832-831-0950 ★ 15930 City Walk, Sugar Land ★ 713-234-1405 ★statefaretx.com
½ tablespoon ground coriander
½ tablespoon ground cumin
6 tablespoons water
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons lime juice
4 tablespoons sambal olek (chili paste), or your favorite chili sauce
2/3 cup shredded Parmesan cheese
Salt and pepper as needed
2/3 cup canola oil
½ cup extra-virgin olive oil
Instructions:
Place all ingredients except olive oil and canola oil in a blender. Pulse to combine. With blender on, slowly add the oils and allow dressing to emulsify. Blend thoroughly to desired consistency. Makes about 3 cups dressing, which will keep covered in refrigerator for about 5 days.
Makes 4 servings
From State Fare Kitchen & Bar
October 31, 2020 at 06:00AM
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Houston Recipes: State Fare Kitchen & Bar's Southwest Caesar Salad - Houston Chronicle
Granted, I have a vegetable garden mainly so I can have fresh, succulent tomatoes from July until some time in October. But I also have grown, I think, all vegetables that will grow in our climate. Right now, my saved tomatoes are all eaten, but I am enjoying plenty of other fresh veggies, and I am storing others for eating later.
For late fall, nothing beats Brussels sprouts. The trick to having good Brussels sprouts is to cut off the top of the plant in early September. I say do it on Labor Day, but even a bit later is fine. If you fail to do that, the plants will use all their energy to grow taller and taller. If you cut 3 inches off the top and it stops growing taller, it sends its energy to bulking up those cute little green “cabbages” that pop out of the stalk. Some years I’ve continued picking until late December, despite snow and cold.
Now I realize that for many people, a serving of Brussels sprouts is as appetizing as dead skunk left on the side of the road for a couple of days before serving. Those are people who probably were served overcooked sprouts in public schools. Mushy, grayish-green sprouts are not appetizing.
If you cook your sprouts “al dente,” you may change your opinion. Steam them until just tender enough to spear with a fork, or cut them in half and sauté in butter or olive oil and walnuts, and you may change your mind. I happen to like steaming them, then sprinkling Marukan brand seasoned gourmet rice wine vinegar over mine – tasty, and without the calories of butter preferred by many.
Kale gets tastier as the season goes on. A few hard frosts sweetens it up. If the deer don’t get it after snowfall, I often have it until Christmas. I like it in a breakfast smoothie: in a blender I put 2 leaves of kale with midribs removed, a banana, a cup of orange juice and a cup of water, some fresh ginger (to taste), the juice of half a lime, and some frozen blueberries or raspberries from the garden or stored in the freezer.
Kale can also be used for salad. Our friend Eliza Bergeson makes a great kale salad: she removes the midrib and chops the kale. She then massages it for about 5 minutes with a dressing of olive oil and lemon. She adds honey mustard, salt and pepper. The massaging makes the kale tender and works in the dressing. She adds feta cheese crumbs, dried cranberries, walnuts and fresh red peppers for color.
My broccoli continues to produce side shoots, despite the frosts. If you keep on cutting them off, they keep on flowering. Some years I grow non-heading broccoli relatives. One is called piricicaba, the other "Happy Rich." Neither produces a big head, but both produce lots of little florets and persist well into the fall. I get seeds from Johnny’s or Fedco and start them in April, as these are not readily available as starts in most garden centers.
I just harvested a 5-gallon pail of celery root or — as it is often called — celeriac. This is a celery relative that is grown for its roots, not stems. The leaves look and smell the same, but celeriac does not produce edible stalks. I clean and chop celeriac roots to use in soups and stews. It has a nice celery flavor.
I start celeriac in March by seed indoors. It is a slow grower at first, but once in the ground it takes off if in moist soil and full sunshine. Spacing is important, too. Crowd celeriac and you’ll get little. This summer I spaced them 6 inches apart in 3 rows 8 inches apart in one wide bed, and they did well. I watered in dry times.
I also just harvested a 5-gallon pail of leeks. Leeks are great, in my book, because you can use them in lieu of onions when cooking, and unlike onions, you can freeze them.
Leek and potato soup is one of my fall favorites. I just made some. Here is what I did: I started by dicing and frying 2 or 3 strips of thick cut bacon in a large cast iron, enameled pot. Of course, vegetarians can substitute butter instead. Then I added some olive oil and 4 cups of potatoes, cut into half-inch cubes. I browned the potatoes a little, then added 4 cups of leeks. Since I am rich in celeriac, I chopped up a whole one and added it to the mix.
I then added 8 cups of water, and simmered slowly. I added 1½ teaspoons of a dried herb called "Herbes de Provence." That is a mix of various Mediterranean spices (savory, marjoram, rosemary, thyme, oregano and lavender). I added a couple of tablespoons of vegetarian vegetable broth powder (Seitenbacher brand) to give some added flavor. I then added a handful of fresh chopped parsley.
I cooked the soup until the potatoes were done. I used a red-skinned potato that I grew this year, one called "Fenway Red." It is a productive potato, and holds together well in a soup. Just don’t overcook it. I like a milky leek and potato soup, but don’t like to cook the milk, so I just added a quarter cup to each bowl at serving time. Yum!
As with any soup, I vary my leek and potato recipe whenever I make it. Sometimes I add dried cherry tomatoes, or peas. Kale would be good – it goes well with potatoes at my St. Patrick’s Day meal, colcannon. That’s the great thing about fresh vegetables. You can’t go wrong.
So when you plan your garden for next year, be sure to grow some veggies that survive frost and are tasty on a cold fall night.
Henry Homeyer's blog appears twice a week at gardening-guy.com. Write to him at P.O. Box 364, Cornish Flat, N.H. 03746. Please include a self-addressed, stamped envelope if you wish a mailed response. Or email henry.homeyer@comcast.net.
October 31, 2020 at 08:32AM
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Gardening: Still eating vegetables fresh from the garden - The Providence Journal
