Meat lovers and vegetarians alike are proving they are willing to shell out big bucks to enjoy a locally sourced, vegetable-centric meal -- not just for the health boost but because the dishes hand-crafted by talented chefs are adventurous and delicious.
"We've all tried pork belly and quail eggs," said food critic Ryan Sutton, "but we haven't all tried Vietnamese coriander and ice lettuce that tastes like velvet."
Data from two studies indicate that frozen fruit and vegetables may have more vitamins and antioxidants than fresh produce does. The studies, commissioned by the British Frozen Food Federation, showed that storing fresh fruits and veggies in the refrigerator may deplete their nutrients.
Cooler-weather produce was on display at Sakata Seed America's field days in the Salinas Valley this week, including two different varieties of spinach, broccoli, beets and Swiss chard. Seaside and Riverside are two spinach varieties that have proven resistant to powdery mildew and downy mildew, said Sakata's Dan Reno.
Parents should set a good example and keep portions small to entice preschool children to eat more fruits and vegetables, registered dietitian Aimee Zipkin writes. She tells parents to buy colorful fruits and veggies, to use cookie cutters to create fun shapes, to offer different types as snacks, and to add fruits and veggies to prepared dishes.
People who eat a lot of white-fleshed fruits and vegetables, including apples and pears, were 52% less likely to suffer strokes than those who do not, a study found. Researchers said the risk of a stroke may be reduced by up to 9% for every 25-gram increase in white-fleshed produce. The findings appear in Stroke: Journal of the American Heart Association.