Category Archives: Nutrition

Best Ever Breakfast Treats

In summer, another favorite breakfast treat is a fruit crumble with a relatively nutritious and totally delicious topping. For the fruity filling, I often combine blueberries or raspberries with coarsely chopped nectarines or peaches. Here’s my current favorite version, which can be varied according to what’s ripe and luscious. You can also use a cupful of any combination of nuts and seeds or just one kind, whatever you have on hand. Continue reading

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Thoughtful Food For The Fourth

Print PDF Celebrating A High Dream As a child growing up in historic Concord, Massachusetts, a town where you could hardly walk a mile without stumbling over some historic monument to freedom and justice, I pretty much bought the high … Continue reading

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Pampering Your Tomatoes

Print PDFOffer Protection On Chilly Nights Nurseries are full of tempting tomato plants right now, including fabulous varieties that are all but irresistible. It’s wise to buy these beauties when you find them, as pickings can get thin as the … Continue reading

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Crispy Or Riced, Cauliflower Rocks

Sometimes sold as broccoli, heritage Italian romanesco cauliflower is indeed a kissing cousin, that distinctive swirling shape and rich flavor marking the transition of one vegetable into the next. (This blending is a bit like plums and cherries, which are so closely related that’s it’s sometimes difficult to suss out which a given fruit really is.) Veronica a striking Romanesco type with jade green curds. Broken into starburst-tipped spears, it makes a beautiful garnish or an elegant side dish, drizzled with a spritely spring herb sauce. If you haven’t tried stick cauliflower yet, plant a row of Fioretto 60 and prepare to play. This fascinating variation offers beautiful, long-stemmed florets that wouldn’t look amiss in a floral arrangement. The creamy curds atop the fresh green stems are great for dipping and very pretty on a veggie plate. Sweeter than headed cauliflowers, the crunchy stems can be stir fried with sesame oil, garlic and ginger, or tossed as is into salads. Continue reading

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