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FOR THE LOVE OF FOOD: Splenda linked to cancer, fish reduces Alzheimer’s risk, and winter tomatoes get respect

by | Feb 12, 2016
For the Love of Food

For the Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup. 

This week Splenda linked to cancer, fish reduces Alzheimer’s risk, and winter tomatoes get respect.

Too busy to read them all? Try this awesome free speed reading app I just discovered to read at 300+ wpm. So neat!

Want to see all my favorite links? (There’s lots more). Be sure to follow me on Delicious. I also share links on Twitter @summertomato and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

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For the Love of Food

by | Oct 16, 2015
For the Love of Food

For the Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week antioxidants spread cancer, kids benefit from organics, and a scary view of food politics.

Too busy to read them all? Try this awesome free speed reading app I just discovered to read at 300+ wpm. So neat!

Want to see all my favorite links? (There’s lots more). Be sure to follow me on Delicious. I also share links on Twitter @summertomato and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you.

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For the Love of Food

by | Mar 7, 2014
For The Love of Food

For The Love of Food

Welcome to Friday’s For The Love of Food, Summer Tomato’s weekly link roundup.

This week celery is an aphrodisiac, chewing cuts calories, and kids love meditation (so you should too).

Want to see all my favorite links? (There’s lots more). Be sure to follow me on on Delicious. I also share links on Twitter @summertomato,  Google+ and the Summer Tomato Facebook page. I’m very active on all these sites and would love to connect with you. (And yes, I took that pepper heart pic myself).
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Farmers Market Update: Chard Obsessed

by | Apr 4, 2010
Chard

Chard

I had no idea I loved chard as much as I apparently do. When I got home from the farmers market and browsed through my photos, about half of them were pictures of chard.

Organic Chard

Organic Chard

Ruby Chard

Ruby Chard

Is that weird?

I think the attraction was the rainbow of colors that to me is so representative of springtime. And nothing is more colorful than rainbow chard.

Ok, the beets were pretty beautiful too.

Colorful Beets

Colorful Beets

Rainbow Chard

Rainbow Chard

I love being inspired by vegetables.

The biggest news from the market today was the appearance of heirloom tomatoes. Though I wasn’t quite ready to commit to buying them, I’m very excited about the coming weeks as their flavor develops.

Organic Strawberries

Organic Strawberries

First Heirloom Tomatoes

First Heirloom Tomatoes

I did take the plunge and purchase some strawberries this week, however. I’m a huge fan of the berries at Dirty Girl Produce, and they still had a few baskets left when I got there. But these berries at Swanson Berry Farm looked pretty tasty as well.

Avocados, artichokes and celery also caught my attention this week. I stocked up on baby artichokes for good measure.

Organic Celery

Organic Celery

Organic Artichokes

Organic Artichokes

It is also a great time to get salad greens. A few vendors are carrying miner’s lettuce with these cool Alice-In-Wonderland-looking leaves. And I’m always drawn to the adorable savoy cabbages.

Baby Savoy Cabbage

Baby Savoy Cabbage

Miner's Lettuce

Miner's Lettuce

Be sure you get your fill of citrus in the coming weeks, since it will be disappearing before you know it. And don’t forget the green garlic and onions.

Baby Onions

Baby Onions

Today’s purchases:

Were you inspired by vegetables this week?

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Farmers Market Update: Holiday Weekend

by | Nov 29, 2009

Leeks and Beets

Leeks and Beets

Probably my single favorite thing about Thanksgiving is that no matter what, it is always on a Thursday.

This simple temporal restriction gives us three full days to recover from too many mashed potatoes and that extra slice of pie we really didn’t mean to have. It also gives us time to stock up on healthy foods for the following week.

The San Francisco Ferry Plaza Farmers Market tends to be relatively empty after a holiday, which is nice for regular shoppers. I used this opportunity to sleep in a little and stroll slowly through the market once before going back and making the bulk of my purchases.

As expected, peppers, tomatoes and all other remnants of summer are now virtually non-existent, while signs of winter are undeniable.

Mandarins

Mandarins

Mandarins, lemons and oranges are widely available, and today I found the first pomelo of the season.

Pomelo are like huge grapefruit with thick skin, except they are not sour. I first learned to appreciate these fruits in Thailand, where vendors will cut and clean them for you right on the street. These big green pomelo with pink flesh are probably my favorite variety (but don’t hate me if I change my mind 2-3 times this season as new ones come out).

Early Pink Pomelo

Early Pink Pomelo

Meyer Lemons In Basket

Meyer Lemons In Basket

As much as I love citrus though, it is still tough for me to get too excited about it when pears, apples and persimmons are so unbelievably perfect.

Fuyu Persimmon

Fuyu Persimmon

In the vegetable world, the rockstars this week are roots, stalks and hearty leaves. I’ve been loving Tuscan kale (the dark, bumpy variety), chard, broccoli, cauliflower, cabbage, fennel and Brussels sprouts.

Celery, leeks, beets, onions and sweet potatoes are also worth playing around with this time of year.

Organic Celery

Organic Celery

Taylor Gold Pears

Taylor Gold Pears

And of course, I’m still obsessed with winter squash. With nothing but olive oil and sea salt, roasted red kuri squash tastes like pumpkin pie only better.

Lastly, it seems that the weekend after Thanksgiving is also the best time to go to the farmers market if you happen to be Super Mario.

If you live in SF, it is worth a trip to the Ferry Building just to see these GIGANTIC porcini mushrooms. I wouldn’t even know where to start with one of these bad boys, but I can’t help but marvel at them with a twinge of envy.

Giant Porcini

Giant Porcini

Seriously, what could you do with a mushroom like this besides grow super big or get a 1UP? If I had a few of these I could definitely save the princess.

Chantarelles, trumpet mushrooms and several other normal-sized fungi varieties are also in season.

Did any of you make it to the farmers market this week?

Today’s Purchases:


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