Recipes and Nutrition Information
I am a self-confessed vegetable worshipper. My beloved husband of 20 years, shares this passion; we have been known when out on a date to visit a farmer's market to check out the lovely produce available. And we've raised out kids to share in the joy of cooking, eating and especially to enjoy the veggies.To me, there is something sacred, almost mystical in a garden. As the saying goes, 'Life began in a garden'. The earth is so fresh and alive, teeming with the activity of a busy biome! I find it incredible and beautiful that a simple seed can regenerate into lovely flowers and delicious fruit for us to enjoy!
Here are my 'top picks' (pardon the pun!) for produce that is tasty, versatile, and nutritious. A friend who is an herbalist/nutritionist says that we should eat 2 servings of orange veggies and 4 of green daily for vitamin A, vitamin C beta-carotene, calcium, and many anti-oxidants.
1 - butternut squash: Can anything be lovelier than the rich orange color, smooth texture and creamy sweet flaovur of squash? In many cultures, it's a dietary staple. Bake it with brown sugar and butter, steam, mash and make into a pudding, pie or fresh with butter, or make my brother Josh's savory squash soup (NB-Josh is my really avant-garde, bohemian 'neo-hippie' little brother; he never finished school, but he is this really awesome chef/baker) He steams the squash (or pie pumpkin) and simmers it with poultry seasonings (sage, butter, celery seed).
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