Cherries!

We can't grow melons or peppers without a greenhouse but we can grow cherries!
It's been a  great cherry season here.
I made preserves and froze a bunch of cherries.
Soon I will dry some and make more into jelly.
Northwest Cherries website inspired me to make
Fresh Northwest Cherry Salsa:








From www.nwcherries.com
FRESH NORTHWEST CHERRY SALSA

• Appetizer

Servings: 

2 servings

Ingredients: 

1 cup pitted Northwest fresh sweet cherries
2 tablespoons chopped fresh basil
2 tablespoons finely chopped green peppers
1 teaspoon lemon juice
1/4 teaspoon each Worcestershire sauce and grated lemon peel
1/8 teaspoon salt
dash bottled hot pepper sauce

Directions: 

Chop cherries in food processor or manually. Combine all ingredients; mix well. Refrigerate at least 1 hour. Makes 2 servings.

Nutritional Value: 

Nutritional Analysis Per Servings: 124 Cal., 1.6 g pro., 0.2 g fat (2% Cal. from fat), 32.1 g carb., 0 mg chol., 4.5 g fiber and 168 mg sodium.

I made some changes to make it my own here is what I added:

4 cups pitted bing cherries

1/2 green pepper

1/2 cup fresh basil

1 jalapeño pepper

1 clove garlic

1 shallot

lime juice instead of lemon

3/4 to 1 teaspoon worchestershire sauce

fresh ground pepper

1/2 -3/4 tsp salt

1/2 tsp hot sauce from bottle

Follow the preparation instructions from NW Cherries website

FREE Brown Bag Discussion Today!

Bring your lunch to a free interactive discussion on fats and oils.
Sample some tasty easy to make vinaigrettes too!

Center for Healing and Arts 

( former location of TJs books)

205 South Almon

Noon- 1 pm

Coming this fall, Intuitive Eating discussion and encouragement group.

Monday Message from Kids Eat Right for July 25, 2011

napa valley glazed salmon

by Mary Hess, MS LD LHD FADA

Servings: 4 (3 Ounces Per Serving)

Prep Time: 10

Cook Time: 20

Nutrition Facts
Serving Size 3 Ounces
Amount per serving
Calories 270
% Daily Value*
Total Fat 11g
	Saturated Fat 1.5g
Cholesterol 90mg
Sodium 135mg
Total Carbohydrate 10g
	Dietary Fiber 0g
Protein 32g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Elegant and gourmet-delicious, this salmon recipe is ready in less than 30 minutes. I like to serve it with grilled leeks over white beans seasoned with vinegar, honey, and fresh thyme, or atop gently steamed baby spinach, both Napa Valley trendy.

Ingredients

2 tablespoons honey
1 teaspoon dried thyme
2 teaspoons Dijon mustard
1 teaspoon finely grated lemon zest
1 teaspoon white pepper
1¼ pounds salmon, cut into 4 pieces

Directions

1. Preheat oven to 350°F
2. Combine the honey, thyme, mustard, lemon zest, and pepper in a small bowl. Arrange the salmon in a shallow roasting pan lined with cooking foil. Using the back of a spoon, spread the honey mixture to coat the top of each fillet.
3. Bake, uncovered, for 20 minutes, or until the salmon flakes with a fork.

CookingTip

Serving Suggestion: Slice leftover salmon and place on top of a bed of mixed greens and chopped tomatoes for an easy lunch or dinner.

Variation: Substitute your favorite dried or fresh herb for the thyme — or combine several.

Tip: To store fresh fish a day or two after purchase, rinse and place in a bag with ice. Pour off melted ice and replace with more ice chunks.

Nutrition Nugget: The white droplets accumulating on the top of salmon are rich in omega-3s. So is the gray-colored meat right next to the skin. Enjoy both to reap the most omega-3s.

Rate this article: Average 0 out of 5

About the author:

Mary Hess, MS LD LHD FADA

Contributor to "American Dietetic Association Cooking Healthy Across America" by American Dietetic Association and Food and Culinary Professionals, a Dietetic Practice Group of ADA. John Wiley and Sons, 2005.

Summer Cabbage!

Last year we had the wonderful opportunity to visit Ireland.
While there we had cabbage, but it wasn't the head of cabbage we are most used to here in the US.
It was a green leafy summer cabbage.
My style of cooking is to throw stuff in a skillet for this recipe I don't specific measurements.

I made a tasty dish with summer cabbage:
Ingredients in order of thrown in the skillet

Splash of canola, safflower, or olive oil
Shallots ( they are easy to grow I recommend growing them they are expensive to buy)
garlic scapes
Turkey bacon
(Let soften and brown)
carrots, sliced
splash of vinegar cider or red wine
water or broth to cover carrots
(cook until carrots tender)
summer cabbage chopped up ( lots of it it shrinks)
red bell pepper chopped
salt and pepper to taste
dash of cayenne

C.S.A. adventures

Our generous neighbors asked if we would like to split a share of weekly produce from Affinity Farms here in Moscow Idaho. We jumped at the opportunity. I have been interested in community supported agriculture (CSA) in the past but the appeal to farmers of having customers pay upfront for the whole season $200-500+ dollars was a deterrent to my husband and I in the past. This share we pay for weekly which is great and I hope works for the farmers too.
Anyway we have had a constant supply of beautiful greens and other vegetables.
Each week we must get creative to use our produce as best we can especially what to do with broccoli rabe???
 Any leftovers become a treat for our chickens.
In addition to the CSA I have been growing a variety of different vegetables, but that experience makes me appreciate professional farmers all the more.

Looking forward to this week....

Kids Eat Right Article for Monday July 18, 2011

Flaxseed!


Put this flaxseed oil dressing on your family's next green salad. Its flavor and omega-3 fatty acids will prompt your kids to give it an A+!http://bit.ly/nMCMim

photo © 2009 Alisha Vargas | more info (via: Wylio)

Cochrane review doesn’t change our advice on salt reduction, AHA

Cochrane review doesn’t change our advice on salt reduction, AHA

Research on nutrition and dietary habits can be very tricky to interpret. This article provides a bit more insight into the issue.

Note the comment too by the RD Angie King-Nosseir on Potassium to Sodium ratio.

Kids Eat Right Article for Monday July 11, 2011

There’s lots of talk about going gluten free. Can your child benefit from a g-free diet?http://bit.ly/qEJqro