- Author: Hazel White
The U-pick strawberry fields at Swanton Berry Farm near Davenport on the coast are formally opening on May 28, but if you drive out there now, you’ll get a chance to pick without a crowd. Talking to Barrett Boaen, the U-pick manager, I got to the bottom of just why their berries, also sold at local Whole Foods stores, look and taste so good.
Partly it’s the ‘Chandler’ variety, chosen for its old-fashioned sweetness and flavor although it yields only about two-thirds as well as some varieties. It’s also about not pumping up production with too much nitrogen or irrigation (more details here). Mostly,...
- Author: Jeannette E. Warnert
It's important to teach children from a very early age, starting at about 9 months, to eat a wide variety of foods, but this takes time and patience, says the nutrition, family and consumer sciences advisor for UC Cooperative Extension in Tulare County, Cathi Lamp.
Lamp says children learn to like new foods by exploring them, so parents shouldn’t be concerned if youngsters make a mess touching their food, playing with it and trying to put it in their mouths. These are all forms of learning.
“The child feels a natural sense of fear in trying new foods and for that reason it is important to permit them to become familiar with them from an early age,”...
- Author: Mary E. Reed
Perhaps you, like me, have found yourself amused and bemused as you have made your way through the refrigerator and frozen food sections of the local grocery store, and observed the proliferation of pre-made food options. Items such as already hard-boiled eggs, breakfast burritos, frozen chunks of cooked chicken meat, vacuum sealed marinated tri-tip, and mini-hamburgers nestled in buns all vie for attention in freezer and refrigerator spaces. Pancakes stacked up in neat little towers were my favorite “you must be joking” moment, to be swiftly followed by a bit of melancholy that so many of us don't take the time to cook much any more.
As we all know, the benefits of preparing fresh food at home are myriad. Alas, the time savings...
- Author: Kathy Keatley Garvey
The sturgeon never ceases to amaze folks.
The largest freshwater fish in the world, it can live more than 100 years, tip the scales at 1,500 to 2,000 pounds and reach 20 feet in length.
It’s a primitive fish that, according to fossil records, lived more than 175 million years ago. For its uniqueness, some think it belongs in the same category as the (now extinct) wooly mammoth and the saber-toothed tiger -- both disappeared at the end of the Pleistocene epoch, about 12,000 years ago,
Other just consider the sturgeon a “good-eatin’ fish,” like halibut or swordfish.
If you’re NOT an angler or a friend of a "Sturgeon General "-- with no access to this tasty fish -- you can sometimes buy farm-raised...
- Author: Pam Devine
Spring’s here and summer’s coming. We have such an abundance of fruit! If it looks good (I have to cross my fingers that it will taste just as good!), I have to buy it, and then sometimes can’t eat it all. What to do with your overripe fruit? Freeze it!
If you’re like me and can’t pass up the bananas at your warehouse store, then hit the banana wall, freeze the extras in chunks on a plate, and use them in smoothies. When the last of the strawberries are looking a little sad to eat fresh, freeze them individually on a plate and use them in smoothies. Ditto for peaches, kiwis, mango, melon, pineapple … just about any ripe fruit, frozen, is an excellent addition to your smoothie. And speaking of that warehouse store, they also...