Donut Peaches - Prunus persica ‘Saturn’

 Donut Peaches  
A real good-for-you Donut!

Yesterday an unusual peach variety caught my attention while visiting South Jersey Healthcare's  Jersey Fresh farmer's market located on the hospital grounds in Vineland, NJ. A.T. Buzby's Farm in Woodstown, NJ provided their weekly selection of fresh fruits and vegetables, which included the rare, strangely shaped, peach - Prunus persica 'Saturn'.  Strange indeed, the fruits were not round like regular shaped peaches, instead they were flatter. And with some imagination, these unusual peaches resemble the ring around Saturn, or a donut without the hole - hence their name, Saturn or Donut Peach. 

I don't seem to recall ever seeing them before, but according to Wikipedia, Donut peaches have been around for awhile. They were first introduced to the U.S. from China in 1869, and gained popularity in the 1990's. They seem to be making a comeback now; my family recently spotted them in our neighborhood grocery stores produce aisle too.

Grow your own

Peach trees are easy to grow in USDA zones 5-9. The large, showy double pink blooms are self-fertile (meaning they self-pollinate), with flowers that have both a stamen (the male part with anthers that carry the pollen) and a carpel (the female part that receives the pollen). Deciduous Saturn peach trees grow 10-15 feet tall and prefer full sun.

Health Benefits

Did you know there is no food on this planet besides whole fruit that contains as much as 80% water? Eating whole fruits each day provides your body with water in addition to fiber, vitamins and minerals. Eating a Saturn peach is a fun and delicious way to get more fruit in your diet, especially during the summertime.

Peaches are an excellent source of Vitamin C, and a good source of dietary Fiber, Vitamin A, and Potassium.  

GardenCuizine Nutrition Analysis: one large peach (175g): dietary Fiber: 2.6g (10%DV), Potassium: 332mg (10% DV), Vitamin C: 11.6mg (19% DV), Vitamin A: 570IU (11%DV)

Related Links
Top 10 Reasons to Try a Donut Peach Mother Earth News 

Country Peach Tart Recipe Stark Bro's
Local produce at RMC's doorstep By Kristi Funderburk - The Daily Journal.com    South Jersey Healthcare's Farmers Market Vineland, NJ: NJ Secretary of Agriculture - Douglass Fisher; Steve Moré -manager of food and nutrition SJ Hospital-Elmer; Carolyn Heckman - Executive Director of the SJH Foundation; me (Diana Wind, dietetic intern); and employees of South Jersey Healthcare    

Copyright © 2010 Wind. All rights reserved. 

Passion for Pickles Video

Passion for Pickles 

If you think pickles are just cucumbers or beets soaked in vinegar, water and salt... think again. Alex Hozven opens our eyes to the wide world of pickling using alternative methods for food preservation. She has built a business using traditional Asian pickling techniques, which use sea salt and natural brine (drawn by salt) from fresh garden vegetables, versus pickling using a wet acid (vinegar) solution.

According to the Obsessive Video documentary caption, posted on CHOW, Alex craved pickles when she was pregnant with her first son. Her passion for pickles led her to opening a family pickling business called The Cultured Pickle, located in Berkeley, CA.

The Cultured Pickle shop makes everything you can imagine in pickles, ranging from a Vintage Sauerkraut with green cabbage, caraway seed, juniper berries, green apples and sea salt, to seasonal specialties, such as summer Armenian cucumbers with fresh turmeric. The Cultured Pickle produces a range of pickled products, including 'Super Sauerkraut Salad' made from green cabbage, beets, carrots, ginger and sea salt, and a house Kim Chee made with pickled green cabbage daikon, carrots, ginger, cayenne pepper and sea salt.

Alex takes pride using Japanese techniques to make her company's fermented vegetable creations. According to her website, she purchases their veggies from an impressive range of locally grown, organic produce suppliers. Green thumbs up from GardenCuizine!

Note: Pickled products are very high in sodium, enjoy their intense flavors in moderation along with daily exercise and home cooked meals. Cooking at home helps to control your daily sodium intake.
 
Related Links  
Pickles: Helping Preserve Memories of Home by Lucy Morris, author of Pickled
Sodium in the Diet

Special thanks to Jill Nussinow, MS, RD for posting about The Cultured Pickle Shop on Facebook. Jill is known as ‘The Veggie Queen’ -- Growing Vegetable Enthusiasm - Vegetable, vegetarian, vegan and pressure cooking expert and Food and Nutrition Strategist

Copyright © 2010 Wind. All rights reserved.

Operation Frontline Chef

Operation Frontline® Chef

Cooper’s Poynt, Camden

I'm not fond of public speaking, but I went ahead and made the commitment to participate as a Chef - Nutritionist for Operation Frontline ® at our local food bank, The Food Bank of South Jersey.  The program is founded by Share Our Strength ®, a national organization that wants no kid in America to grow up hungry. The program involves Chefs, Nutritionists and Registered Dietitians and stresses that when children and families learn how to shop for and prepare healthy, low cost meals; they can avoid the undesirable health and economic effects from hunger and poor dietary nutrition.   

Operation Frontline currently operates in 17 states and the District of Columbia. The curriculum is fun and is designed to teach children ages 8-12 about nutrition, foods, cooking and food safety. Operation Frontline workers volunteer to share their knowledge. The Nutritionists teach why it is important to make eating well part of a healthy lifestyle, and the Chefs teach how to easily prepare and cook healthy, affordable meals. This exciting new program made its debut in January 2010.

Operation Frontline involves several of my favorite interests, including cooking, nutrition, food safety and, depending on the class, planting seeds and vegetables. I want to blog about this to help spread the word about this beneficial program, especially since they depend on volunteers like you and me. Operation Frontline needs your help to bring this program to as many at-risk children and families as possible. They could also use financial support from corporate and culinary school sponsorships. Check out their website for details and to see how you can help (link posted below). 

 

My first class experience was to watch an Operation Frontline team in action. I went to the last day of the program at Cooper’s Poynt Professional Development School,  a pre K – 8 family school in North Camden, New Jersey. And it was serious business! The children (ages 8-12) were doing their grand finale ‘Iron Chef’ cook-off. The frenzy of excitement filled the former Home Economics room, as the children concentrated on what they needed to do to create a meal, without a recipe, using their knowledge and skills learned from the previous classes.

Iron chef is a Food network television show, which was a spin off from the Japanese series that ran in Japan from 1993 – 2002. Iron Chef America entered the scene in 2004. Iron chefs quickly prepare their culinary creations using given ingredients, while feverishly working against the clock.

The children 'Iron chefs' were quite impressive as they showed off their newly learned skills. Eager student leaders from each group presented and explained to the head chef what they had made, how they had made it and what food groups it contained. It was exciting to see such bright and talented children enthusiastically preparing healthy, low-cost, and tasty meals in the Operation Frontline program. The program's hands-on cooking and nutrition education activities really energized the kids participating in the program.

Names of the participants withheld to protect their identities and privacy. 
Operation Frontline ® is nationally sponsored by ConAgra Foods Foundation.

Related Links:
Share Our Strength’s Operation Frontline
Let’s Move
Hunger in America 2010

GardenCuizine Recipe: Antioxidant-rich Blueberry Cobbler

All American Blueberry Cobbler

• Antioxidant-rich
• Berry Delicious
• Kids love it!

Berry Nutritious

A 1 cup serving of fresh blueberries is an excellent source of Manganese, vitamin C, vitamin K and a good source of dietary fiber.

Ingredients

Batter
1 cup (125g) unbleached all purpose white flour
1 teaspoon (tsp) (4.6g) baking powder
1/4 tsp (1.5g) salt
zest of 1/2 lemon

2 eggs (100g)
1/4 cup (50g) plus 2 T (25g) granulated sugar
2 Tablespoons (T) (28g) unsalted butter (or soy margarine), melted
2 T (30ml) reduced fat milk (or soymilk)

Fruit filling
6 1/2 cups (962g) blueberries
1/3 cup (73g) brown sugar, packed
1-2 Tablespoons (T) (12.5-25g) granulated sugar (optional)*
1 T (15ml) lemon juice
zest of 1/2 lemon
1/3 cup (79ml) orange juice
1/2 tsp (1.3g) ground cinnamon
1/2 tsp (2.5ml) vanilla extract

Decoration
American Flag toothpick

Putting it all together 
Preheat oven to 350° F (177° C) 

Prepare a 7x11 (2L) baking dish with a light non-stick spray or thin coating of butter, set aside.

• Mix the dry ingredients in a bowl, set aside  

• Rinse the fruit, drain in colander and pick off any stems
• In a large bowl toss fruit with the brown sugar (reserve the 1-2 Tablespoons granulated sugar), juice, zest, cinnamon and vanilla. Pour into prepared baking dish and bake for 15 minutes. While the fruit is cooking, make the cobbler batter.

• In a mixing bowl, whisk eggs and sugar, add the butter and milk - mix well to combine; then add the flour mixture, mixing just to combine.

* After taking the baking dish with blueberries out of the oven and before topping it with the cobbler batter, I like to sprinkle an additional Tablespoon or two of granulated sugar over the berries and gently stir it in

• Using a small cookie scoop or spoon, place scoops of batter over the hot fruit leaving spaces for some fruit to show  
• Bake 20-25 minutes or until the topping is golden brown. Cool on a cake rack
• Add a flag to decorate for Memorial Day or Fourth of July  
• Delicious served with a scoop of frozen vanilla yogurt or low-fat ice cream

Eat a Rainbow of Fruits and Vegetables every day!

GardenCuizine Nutrition Analysis: Calculated from USDA Nutrient values
1 cup raw blueberries: Total Fat: 0.49g (0.7%DV), Sodium 1mg (0%DV), total dietary Fiber: 4g (14%DV), total Sugars 15g, Vitamin C: 14mg (24%DV), Vitamin K: 29mcg (36%DV), Manganese 0.50mg (25%DV)
Percent Daily Value (%DV) is based on a 2000 calorie diet
Related Links: 
Fruits and Veggies, More Matters
History of Memorial Day
Jersey Blues by Diana Wind
Copyright © 2010 Wind. All rights reserved. 

Let’s Move to fight Childhood Obesity

First Lady’s Fancy Footwork 

Mrs. Obama's contagious enthusiasm inspires Americans of all ages to get up and move. In fact, while you view the video, why not stand up and move around?   

The First Lady kicked off the White House South Lawn Series on May 25, 2010, attracting nearly 100 local children and coaches to have fun and participate in sports and activities. Obama's clear message in the first of this series, was for children to get at least 60 minutes of activity a day and to spread the word to their families and friends to do the same.  

I’ve never seen an American First Lady wearing sneakers and running and exercising. Her fancy footwork reminded me of PE class moves I did in grade-school, back in the days when there was always time made for kids' gym and fitness classes. 

Exercise and Eating Right

Last year the White House debuted the WH Kitchen Garden, bringing national attention to local fresh fruits, vegetables and gardening, and as Michelle Obama said, "...It helped us start a conversation about eating right..."  

Eating right is one of the many things Registered Dietitians are able to help you do. The American Dietetic Association, with over 70,000 members, stands strongly behind First Lady Michelle Obama’s nationwide Let’s Move campaign to fight the childhood obesity epidemic.

Related Links:
Find a Registered Dietitian
ADA Supports Michelle Obama's Childhood Obesity Initiative
Let’s Move
Let's Move Blog  Mrs. Obama Kicks Off the South Lawn Series by Melissa Blaustein 
White House Garden 2009 Video

Copyright © 2010 Wind. All rights reserved.

GardenCuizine Recipe: Mother's Day Mango Mama

Mother's Day

 Agave Sweetened

Champagne "Mango Mama"

God bless our Mama, who is now in her late 70's. She worked all day today in our backyard garden. Back when Dad was alive, they both shared a memorable vacation in the Bahamas. To this day, Mom still remembers a drink they shared, called a Bahama Mama. 

Since it is time for Mother's Day and Mom needed more energy to garden, and I was in need of revitalization from recently completing my Nutrition finals at Rutgers University, we concocted this special beverage that your Mom may enjoy too. This special nutritious, fresh fruit smoothie tastes:

• Delicious
• and is Energizing!

Enjoy this quick and easy Mother's Day "Mango Mama" recipe. Actually, you don't even need to follow a recipe, since you can't go wrong in making fresh fruit smoothies. Simply blend together fresh fruit with some yogurt and enjoy!   

We used Organic Valley brand pourable yogurt with live probiotics, inulin and agave nectar. If you can't find that brand, use your favorite vanilla yogurt (dairy or non-dairy). Also, if you can't find Champagne Mangos, you can use any variety of Mango.

Putting it all together

Serves: 4
Yields: ~ 5 cups (1,037g)

Ingredients

2 Champagne (Ataulfo) Mangos (or one regular Mango, 207g)
1 small (101g) banana
~25 ounces (720mL) low-fat, pourable Organic Valley vanilla yogurt 
1 Tablespoon (9g) brown sugar 

• Peel and slice the mango and discard the pit. Peel one banana. Add the fresh fruit and the rest of the ingredients into to a blender and mix until smooth and creamy. Serve in your favorite fancy glasses (special for Mom) with sprigs of garden-fresh mint.

Happy Mother's Day!

GardenCuizine Nutrition Analysis: Calculated from USDA Nutrient values
Excellent source: Vitamin C, Calcium and Riboflavin  
Good source: Dietary Fiber, Protein, Potassium, Vitamins A, B6, and B12  

Serving size 1/4 recipe (259g), Calories 185 (9%DV), Dietary Fiber 3.1g (12%DV), total Fat 2.1g ( 3%DV), total Omega-3 fatty acids ~ 26 mg, Protein 5.8g (12%DV), Vitamin A 712 IU (14%DV), Vitamin C 16.5 mg (28%DV), Vitamin D ~12 IU (~3%DV), Riboflavin .4mg (22%DV), Vitamin B6 .2mg (11%DV), Vitamin B12 .7mcg (11%DV), Calcium 233mg (23%DV), Potassium 463mg (13%DV), Sodium 66mg (3%DV)

Percent Daily Values (%DV) are reference values for adults and children age 4 or older, and are based on a 2,000 calorie diet. Your personal daily values may be higher or lower based on your individual needs.  

Related Links:  ADA Mango Nutrition Fact Sheet

Copyright © 2010 Wind. All rights reserved.
Nutritional data image courtesy of www.NutritionData.com.

Sweet Bay, Laurus nobilis

Sweet Bay

Laurus nobilis

Aromatic, dried or fresh, bay leaves add unique and pleasing herbal essence to sweet and savory foods, including: sauces, custards, soups, stews, rice, wholegrains, vinegars and many Mediterranean dishes. Sweet Bay leaves are the signature ingredient used in bouquet garni and Old Bay Seasoning^®. 

Historic Bay Laurel

Did you know Bay leaves are symbolic and were prominently used throughout history? References to bay leaves can be seen in artist renderings and stories of how bay was used to adorn wreaths. Head crowns made of bay leaves were worn by heroes and noble Greek scholars even before crowns were worn by Olympic Games champions in 776 BC.  

Bay laurel artwork is often seen on money and is on the U.S. dollar bill, as well as in Japanese currency. Bay references can also be found in Greek mythology, Chinese folklore and the Bible.

The bay tree has also influenced the English language. From bay laurel, we get the expressions, "winning your laurels," and "resting on your laurels." Language derivatives include the words baccalaureate and poet laureate. 

Turkish Bay Leaves

Since Turkey is such a large exporter of bay leaves, you'll often see Turkish bay leaves sold by spice companies throughout the U.S. Bay leaves also arrive from other countries, including: Spain, Morocco, Israel and France.

Sweet Bay in Cooking

Bay leaves make a useful kitchen herb and enhance the flavors in so many recipes. Besides soups, Pomodoro sauce and stocks, one of my favorite uses for bay leaves is to steep and infuse bay flavor into dairy products, especially in creamy, scalloped potatoes. Watch for the recipe, I'll post it soon!

Growing a Bay Tree

Slow growing bay trees can easily be grown in pots and make a great garden addition, deserving a spot in all kitchen gardens. Bay trees can not tolerate freezing temperatures - we over winter ours indoors.  Hardy to USDA zones 8a-11, sweet bay trees can grow 15 to 30 feet tall, which I was surprised to learn. 

Our little bay tree was a slender 2-foot stick for several years, until it finally began to branch out in its third year. I have yet to prune our bay laurel, which would enhance its growth and branching out; I just can't bring myself to prune such a small stick! Even so, our sweet bay is growing, little-by-little, and is now a few inches taller than 3-foot, making it an ideal plant to be featured in the garden. 

Bay Laurel Topiary

Topiary's are not my style, but if you want to be fancy, and if you have the time (it may take longer than 10 years), your bay laurel tree can be pruned into a formal topiary.

Related Links:  
Dave's Gardens - Laurus nobilis
Bay Laurel, the 2009 Herb of the Year by Carrie Lamont 
Herb Society of America: Laurus nobilis Fact Sheet 
The Herb Companion: Bay (Laurus Nobilis) Article, Recipes and Tips by Susan Belsinger
All About Bay Leaves and Basic Chicken Stock Recipe by Sandra Bowens 
Photograph: Courtesy of Wikimedia Commons: Laurus nobilis ;Family:Lauraceae Original book source: Prof. Dr. Otto Wilhelm Thomé ''Flora von Deutschland, Österreich und der Schweiz'' 1885, Gera,
Copyright © 2010 Wind. All rights reserved.

Plant a Row for the Hungry in your Garden

Share your harvest

Plant-a-Row

for the Hungry

• Plant-a-Row for the Hungry is an ongoing, annual campaign sponsored by the Garden Writers Association (GWA)
• GardenCuizine blog is by Diana Wind, member of the GWA
• Plant vegetables, fruits, and herbs
  
• Bring your extra produce to a GardenCuizine drop off point, or a soup kitchen or food pantry nearest you 
• Diana can mail you receipt(s) to have verified at the drop off site 

If you would like you, your family, your group or company to be recognized in social or print media, email GardenCuizine a copy of the verified receipt, along with any photos you wish to have included. Diana will gladly write a press release about your efforts for your local paper, GWA and GardenCuizine's blog. 

 You can make a difference!

2010 Plant-a-Row Supporters include:

• Whole Foods Market, Marlton, NJ - at their new community organic garden, Marlton Garden at Springside, breaking ground Friday, April 16th! For those in need of a garden plot contact: Marlton.Garden@WholeFoods.com or http://twitter.com/MarltonGarden

• Would you like to Plant-a-Row?

• www.foodbanksj.org The Food Bank of South Jersey - a nonprofit organization whose mission is to help eliminate hunger and malnutrition in the four counties it serves in southern New Jersey - Burlington, Camden, Gloucester and Salem.

• www.cathedralkitchen.org Camden Cathedral Soup Kitchen

Search for a Food Pantry: www.AmpleHarvest.org  

For more information contact:

Diana Wind - GardenCuizine @gmail.com

 Plant-A-Row for the Hungry is sponsored by The Garden Writers Association -  
www.gardenwriters.org or Call Toll Free (877) 492-2727

Related Links:    
USDA Food Security  
Fruits and Veggies, More Matters 

Italian Easter Bread

Italian Easter Bread

Italian Easter bread makes a spectacular and festive addition to an Easter table setting. My tradition has been to make the bread dough Easter morning before church, cover it and let the dough rise. Then Easter day, after church, I assemble and braid the dough into a ring with eggs and let it rise again. The Easter bread is baked off around 4 pm or so, just in time for dinner. Of course, if you plan to have Easter dinner earlier in the day, you could move up your baking schedule to either earlier in the morning, or the day before.

To color or not to color the eggs?

My mama recalls the Easter bread Granddad would bring home came from an Italian Bakery in New York City. She remembers it  having white eggs, not dyed - similar to how Ferrara's Bakery makes their Easter bread today. 

Traditional Greek Easter bread, tsoureki, incorporates red dyed eggs to symbolize the blood of Christ. I like baking the bread with pastel colored eggs - the choice is yours. The eggs are placed uncooked in the bread dough and will become hard cooked when the dough is baked in the oven. I find it works best to color the eggs the night before Easter, so the color can thoroughly dry.  

Growing Anise

Anise seeds add a hint of traditional Italian licorice flavor to the Easter bread dough. Anise (Pimpinella anisum) plants are lovely and easy to grow in the yard or garden. 

The plants grow similar to fennel with flowers that bloom in umbels. After flowering the blooms will go to seed. The seeds can be collected by cutting off the umbels and drying them on sheet pans. Anise seeds enhance breads and baked goods, such as Anise Biscotti and Pizzelles.

Related Links

Diana's Anise Biscotti 
Copyright © 2010 Wind. All rights reserved.