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By Jeffrey Peacock, DMD
Crossroads Animal Hospital
Believe it or not, one of the most important things you can do for your pet’s health and longevity is to feed it right. When choosing a food for your pet, it can be very confusing—and not all pet foods are created equally.
Fortunately, many pet foods today are very nutritious and will help your pet stay healthy. In addition, places such as Petco and Pet Supplies Plus sell excellent foods for your pet. There are also excellent pet foods available online, but be a bit cautious when buying one of these. Do your homework and find out as much as possible about the brand. Unfortunately, there are pet foods that lack ...
on 08/17/2012 - 07:21 pm
This blog is an excerpt from Jane's weekley enewsletter "See Jane Cook." To subscribe, visit JaneSnowToday.com.
I’ve tasted kiwanos and I’ve loaded jackfruit into my cart. I’m a sucker for red carrots, yellow beets, cactus pads and every other strange, new item I spot in the produce department. So of course I have tasted Asian pears, those round fruit with the brown speckled skin that are now common in the exotics section.
At first I tasted them and said, “No thanks.” Then I tasted one right off the tree. Wow.
Fresh, properly ripened Asian pears are sweet and dripping with juice. They have a mild, super-sweet pear flavor but with the crisp texture of a fall a ...
By Mike Ventresca
For years, maca has probably been best known for its ability to help restore libido for men and women. More recently, natural health experts have been recommending this superfood for a broader set of symptoms, including menopausal support, polycystic ovarian syndrome, sperm production and motility in men, and increased metabolism, stress reduction and memory improvement in general.
However, these benefits are sometimes hit or miss, providing great benefit for some, while missing the mark for others. Thanks to some new research, we may now know why.
Recent studies have begun to show that while all Peruvian maca has benefit as a superfood, there a ...
By Shana Trepal
Keeping up with a growing restaurant has been fun but challenging. I have, however, missed writing for Mimi as my customers often visit my café excited by the new information they’ve received from my articles and anxious to try a new food from something I have written about.
Edamame beans are something that have intrigued me for a long time as they have shown their little green faces on many a Chinese or Japanese menu. And in case you’re new to this word, it’s pronounced Ed-[a’]-mommy. As in, “Ed is now a mommy!”
Edamame, a green vegetable also known as a soybean, is an ideal food for Treehuggers as it enab ...
By Cyndi Kellem
I love when my twins’ birthday comes around. Not only because they are another year older (of course, I want them to be my little girls forever!), but also because we get to treat ourselves to our favorite cake, courtesy of Julie from Julie’s Custom Creations.
Julie and I met five years ago when our kids were in preschool together. She brought in her baked goods for a party, and I instantly fell in love. She has helped us design creative cakes when we were out of ideas (pink and purple cake with a silver glitter rocket ship anyone?). Julie has also helped us to bring some of our wackier ideas to life, such as a topsy-turvy cak ...
on 01/06/2012 - 02:00 pm
Last week was the end of Fresh Fork Market’s 2011 Summer season. We got a great last basket, but I am so sad that it is over.
Fresh Fork did not disappoint with the last bag. I received pork chops, 1 quart of yogurt, 8 oz of Havarti cheese, 1 head of Napa cabbage, 1 quarter peck Jonagold apples, 1 bag of salad greens, and 2 butternut squashes.
I used a lot of my ingredients in pretty simple, straightforward ways, like roasting one of the butternut squashes as a side dish, making smoothies with the yogurt, and salad with the salad greens, but I did want to do something special with the pork chops. A few years ago Nick made an amazing pork chop dish called &ldqu ...
on 01/06/2012 - 03:18 pm
By Nikki Greco
Anybody who remembers my first blog of the Fresh Fork season knows I have a hard time cooking whole chickens. In fact, I made my husband cook the first two chickens we received. When I found out we were getting pasture-raised chickens again this week I decided it was time to step up to the plate and cook one for myself.
This week was a busy one for my husband, and I knew he wouldn’t be home for dinner Tuesday, Wednesday, or Thursday, so here’s how I saw my week going: Monday- I was going to make an amazing roast chicken dinner with a berry pie for dessert that would be so impressive that none of Nick’s dinners out could compare.
on 10/28/2011 - 04:02 pm
By Nikki Greco
I usually try to stretch my Fresh Fork out and make as many different meals as possible, but this week a lot of my bag went into producing a brunch spread for my sister-in-law, Mallory and her boyfriend, Shane.
We made loaded scrambled eggs with peppers, cheese, bacon, and the dozen eggs we got in our bag. I also cooked up the breakfast sausage patties that were a blend of half bacon, half sausage. Yum! To round those menu items off I made pumpkin stuffed French toast drizzled with some of the maple syrup we got in an earlier bag.
Just to make things interesting, I challenged Mallory to make a brunch dish out of the beets that everybody would lik ...
on 10/21/2011 - 02:07 pm
By Nikki Greco
Wow! In the beginning of the season Trevor said that the bags would get heavy by the end of the year and he wasn’t kidding! Even though I carry around my 25 lb. son all day, the bag from last week felt so heavy!
My Fresh Fork bag included 1 lb ground veal, 1 lb ground pork, 1 pint grape tomatoes, 1 extremely large head of cabbage, 1 bunch of collard greens, 1 head of cauliflower, 2 bell peppers, and an eggplant.
This week left our family feeling a little discombobulated. We had a productive weekend that included dinner with friends, running some errands, and unpacking our Halloween decorations. When Sunday evening rolled around we had ...
on 10/14/2011 - 02:52 pm
By Nikki Greco
I was so excited about last week’s Fresh Fork bag because it had some of my favorite foods in it. I love butternut squash; it is my favorite vegetable. Apple cider is one of my favorite drinks. Brie cheese is up there as far as favorite cheeses go. I was so excited to cook with these ingredients.
On the other side of the spectrum the bag included pears. I loathe pears. I haven’t had a dish that has convinced me that pears can be tasty. I couldn’t even search for potential recipes because all I could think was, “Yuck… pears!”
Right in the middle of the love and hate was kohlrabi. I ...