What's New in Natural Foods

August 2008

Hello Everyone

I love summer produce! After a late start here, gardens are taking off, CSA's are delivering abundantly, the Farmer's Markets are in full swing, and co-ops and groceries are stocked with local fare. Plus, August is the time for two of my favorite summer foods: tomatoes and corn on the cob. Tomatoes, especially, are a highly nutritious addition to summer meals, as you'll read below. And in Minnesota, we are blessed with our Great State Get-together: the Fair. Some special things are happening there, so read on.

back to top

Tantalizing Tomato Time

By mid-to-late August tomato season will be at its peak and I'm thinking about tomato salads, tomato-cheese sandwiches, gazpacho, tomato sauces and eating cherry tomatoes from the pots on my deck.

These colorful, juicy morsels are not only versatile, they supply important nutrition. No doubt you've probably heard about lycopene, the phytochemical in tomatoes that helps to prevent cancer. In human studies lycopene has proven to be protective against prostate, breast, colorectal and lung cancers. New research is finding that lycopene doesn't work alone - it works synergistically with other antioxidants and nutrients found in these amazing fruits: vitamin C, beta carotene, vitamin E, B vitamins -- once again showing us that whole foods are our best bet for real nourishment.

Lycopene is most effective when it's been heated, so use some of your tomatoes in cooked sauces, soups and other dishes. In general, the redder the tomato, the more lycopene it will contain. And be aware that organic tomatoes have up to three times as much lycopene as their conventional counterparts.

Of course, homegrown tomatoes are always the best, because you pick them when they're ripe and as you need them. If you're buying fresh tomatoes, keep them out of the refrigerator! Cold impedes the ripening process and changes the flavor of the tomato. They'll last up to a week on the counter. If they're starting to get overripe and you're not ready to use them place them in the butter storage compartment of the refrigerator where it's a little warmer. And pull them out at least an hour before using them so they can regain some of their flavor.

back to top

Food Fun at the Fair

Minnesota has the largest State Fair in the country, and it's filled with fun things to do and see, and tasty foods to eat. This year I'm looking forward to the 6th annual Minnesota Cooks event. On Tuesday, August 26th from 8:30a.m. - 5:00p.m. local chefs (including Lucia Watson from Lucia's and Mike Phillips from the Craftsman) team up with local farmers for a "farm to table tour." There will be presentations on sustainable agriculture, cooking demonstrations and samples. The event will be held in Carousel Park.

If you're wandering around the Fair looking for something yummy to eat (or if you'd just like to find something nutritious amongst the Pronto Pups and Mini Donuts), make sure to visit The Lamb Shoppe's booth in the north east corner of the Food Building. They'll have delicious sustainably raised, grass-fed lamb: burgers, kebobs, wraps, gyros and more. Last year I was at the Fair on three different days and had meals at The Lamb Shoppe every day - it's the best!

Some of my other favorite Fair treats are the grilled corn on the cob, the walleye on a stick and my one guilty pleasure: the salted nut roll (Mmmm, salty peanuts and sweet nougat.)

I'll be at the Minnesota State Fair on August 27th at 11:00 a.m. doing a food demo (with sampling!) for the Wedge Co-op in the Eco-Experience building. Please stop by and check out the great information about local foods at our booth. I'd love to see you.

back to top

Beat the Heat Meals

Now that we're into the real heat of summer it's time for more salads, more outdoor cooking on the grill, more quickly prepared foods. And of course, more local summer produce!

If you've been entertaining the idea of becoming a Dinner with Jennette subscriber, August might be the month to sign up. Meals this month will have you appreciating summer's bounty with dishes like "Chile Spiced Steaks with Tomato Jam," Mexican Summer Vegetable Soup with Masa Dumplings" and "Peperonata with Fennel."

I'm using more summer fruits this month, too, in dishes such as "Pork Chops with Ginger-Plum Chutney," "Chicken and Pasta Salad with Berries, Feta and Mint" and "Green Salad with Apricots, Almonds and Crème Fraiche Dressing."

Subscriptions to Dinner with Jennette include 12 complete meals each month-so you'll have no trouble using up that CSA box and figuring out what to do with the gorgeous produce you brought home from the market.

As always, I'd love to hear from you. And please use the forwarding option to send this newsletter to anyone who might be interested in healthful food. Thank you.

I hope you're staying cool and well fed, Jennette