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FOR THE LOVE OF FOOD: Standing desks are overrated, the new EPA head is terrifying, and how mushrooms might save the bees

by | Dec 1, 2018

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

This week standing desks are overrated, the new EPA head is terrifying, and how mushrooms might save the bees.

Next week’s Mindful Meal Challenge will start again on Monday. Sign up now to join us!

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

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: Mushroom tea isn’t magic, a little alcohol probably won’t kill you, and diet impacts women’s wellbeing more than men’s

by | Aug 31, 2018

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

Reminder: I’ll be at the Fireside conference Sept 6-9 in Canada, and doing a live podcast on stage with the venerable Yoni Freedhoff. Would love to see you there!

This week mushroom tea isn’t magic, a little alcohol probably won’t kill you, and diet impacts women’s wellbeing more than men’s.

Next week’s Mindful Meal Challenge will start again on Monday. Sign up now to join us!

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

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.

Read the rest of this story »

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18 Nutrition Habits You Are Probably Neglecting

by | Sep 29, 2015

Purple Artichokes

 

Going to a restaurant with me is not a normal phenomenon. I’m not impressed by comfort foods that most people love like mashed potatoes and mac’n cheese, and I almost always order the “weirdest” thing on the menu––think crudo (aka raw) platters, seaweed tastings and organ meats.

Just last week, for instance, I took my brother Shay to lunch at Mozza in Southern California, and without even asking him ordered the bone marrow appetizer. He looked at me incredulously. “Bone marrow?”

Me: “Yep, don’t worry about it. I always get it. You don’t have to have any if you don’t want.”

To Shay’s credit he tried it and––like 75% of the “weird” stuff I’ve encouraged him to try––he loved it.

So why am I such a freakshow?

Beyond my general disdain for social norms and conformity, my desire to eat at the fringes of the menu and grocery store stems from my desire to get as broad a spectrum of nutrients from my food as possible.

Healthy eating is about more than avoiding flour, sugar and trans fats. It also requires optimizing your nutrient intake of basic vitamins and minerals, as well as essential fats, amino acids, and trace micronutrients science may still be unaware of.

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Foodist Approved: Braised Chicken with Asparagus and Mushrooms

by | Mar 25, 2015
Braised chicken with asparagus and mushrooms

Braised chicken with asparagus and mushrooms

Braising is my preferred method of cooking meat as of late. A quick sear followed by an effortless simmer ensures meat so tender that even my toothless nine-month-old devours it.

The flavors in this braised chicken dish were inspired by the start of spring. Move over root vegetables—asparagus are now stealing the limelight at the farmers market. The white wine lends a refreshing citrusy accent and the herbs de provence are reminiscent of spring flowers.*

The best part about this recipe is being able to accomplish every step, from the searing to the simmering to cooking the veggies and creating a sop-it-up sauce, in just one pot (the family member appointed to dish-duty will thank you).

The right pot is key in this recipe. If you’re not yet the proud owner of a Dutch or French oven, which is a large enameled cast-iron pot with a lid, then you should definitely consider investing in this worthwhile culinary wonder. I’m partial to Le Creuset French ovens, but there are less expensive brands out there too.

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For the Love of Food

by | Aug 22, 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 breakfast and salt are back under fire, how to count your bites, and a possible risk in hand sanitizers.

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. (Yes, I took that picture of the pepper heart myself.)

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Top 10 Most Underrated Health Foods

by | Mar 5, 2014

Photo by Michael Hodge

We already know that food manufacturers and the media tend to exaggerate the benefits of popular health foods, but what about all the wonderfully healthy foods they ignore?

It’s time to shine the spotlight on 10 of my favorite healthy foods that never get the attention they deserve.
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For the Love of Food

by | Jul 12, 2013
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 fish oil is linked to prostate cancer, how chronic cardio can kill you, and the truth about grass-fed beef.

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: January in San Francisco

by | Jan 29, 2012
Romanesco

Romanesco

January in San Francisco is apparently a zillion times nicer than summer. Sure we had some rain last week, but it was so warm, clear and beautiful today I actually went to the market in a summer dress. After last year’s summer of fog, this is was glorious.

Bay Bridge

Bay Bridge

I don’t know if this is global warming or what. It’s certainly strange to see tulips, usually a hallmark of spring that appears in early April or late March, on the last weekend in January. Hard to complain though.

Tulips in January

Tulips in January

Despite the sun, most of the produce is still fairly wintery. One of the reasons I love this time of year is that brassica vegetables (the leafy greens) are so delicious now that eating lots of them is an absolute joy.

Cauliflower

Cauliflower

I can’t get enough kale, broccoli, and cauliflower. This weekend we got a bunch of cabbage, daikon and carrots to make a big batch of healthy, probiotics-filled sauerkraut.

Leeks, Cabbage and Daikon

Leeks, Cabbage and Daikon

And speaking of carrots, they and other root vegetables like turnips and radishes are as sweet as can be. My puppy Toaster has learned to prefer these amazing farmers market carrots (yes my dog loves vegetables, go figure) and will actually turn his nose up at the ones I get at Whole Foods. Such a snob!

Colorful Carrots

Colorful Carrots

It’s also a great time for fennel.

Fennel

Fennel

For those of you still obsessed with my winter squash recipe, unfortunately they’re getting harder to find. That is, unless you prefer delicata the size of a watermelon.

Organic Winter Squash

Organic Winter Squash

All in all it was a lovely day. Happy winter!

Yellow Oyster Mushrooms

Yellow Oyster Mushrooms

Today’s purchases (~$20):

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Farmers Market Update: Peas and Carrots

by | Apr 10, 2011
Beautiful Carrots

Beautiful Carrots

If you ever wondered why Forrest Gump thought peas and carrots went so well together, it must have been because he loves springtime.

Sugar Snap Peas

Sugar Snap Peas

The reason we think most foods go together, in fact, is because they tend to be in season around the same time and traditional recipes put them together.

Cute Asparagus

Cute Asparagus

But it turns out lot of things go well with carrots. Their sweetness and crunch is a wonderful contrast to many of my favorite spring treats, like spinach, asparagus and collards.

Collards, Potatoes & Asparagus

Collards, Potatoes & Asparagus

As I mentioned last week, chard is fantastic right now as well. These red and white Swiss chard bunches were so bright I actually had to turn down the saturation in Photoshop, which most photogs know is almost never done on food photos. The pink was just blinding.

Beautiful Chard

Beautiful Chard

It’s also a great time to get beets, fennel, lettuces, artichokes, herbs and other vegetables.

Red Beets

Red Beets

Hearts of Romaine

Hearts of Romaine

Spring Artichokes

Spring Artichokes

Not always associated with spring, but a seasonal treat nonetheless are fresh walnuts and mushrooms.

Walnuts In Shell

Walnuts In Shell

Trumpet Mushrooms

Trumpet Mushrooms

I’m still waiting for the spring fruits to appear. Though a few strawberries have popped up here and there, they haven’t looked good enough to buy yet. So while I’m waiting, we’re still eating up the delicious oranges, mandarins, pomelo and tangelos while we can.

Golden Nuggets

Golden Nuggets

Finally, if you’re into lilacs (the best smelling flowers ever), this is the most lovely season I’ve seen in years.

Lilacs

Lilacs

Today’s purchases:

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Farmers Market Update: Hints of Spring

by | Jan 31, 2010
Tulips

Tulips

It’s still January, isn’t it? I’m pretty sure it is.

Here in San Francisco we’ve had virtually non-stop rain for the past 2 weeks. Technically this is good since we’ve had a drought, but I think all of us are anxious to move on to more fair weather.

What confuses me though is how this abnormally wet weather explains the early appearance of tulips and cherry blossoms? I have no idea. But they sure are lovely, aren’t they?

First Cherry Blossoms

First Cherry Blossoms

If you’ve been avoiding the farmers market because of the weather, now is the time to start going again. The flowers are blooming, the spring onions are appearing and yes, the sun is peaking out of the clouds today.

In many ways the beginning of spring is the most special time of year. After a long, cold and wet winter there is something magical about the time when life reminds us of its eternal cycle. Baby greens, delicate asparagus and sweet fruits will start appearing over the coming weeks and you definitely want to be there when it happens.

Fennel Bulbs

Fennel Bulbs

Organic Spring Onions

Organic Spring Onions

It’s hard to describe how exciting it is the first day the farmers market explodes with cherries. I can’t get enough of the Olsen Organic clementines right now (seriously, don’t buy them anywhere else), but cherries mark the beginning of a long and delicious season of stone fruits (fruit with pits).

But let’s stop daydreaming.

Blood Orange Slices

Blood Orange Slices

This week the stars of the market are cauliflower, broccoli and citrus. The kale and chard are also amazing. And for good measure I grabbed some Brussels sprouts since the season will be ending soon.

Purple Kohlrabi

Purple Kohlrabi

Organic Cauliflower and Broccoli

Organic Cauliflower & Broccoli

There is also still a beautiful assortment of root vegetables. I wish my photo skills could do justice to these breathtaking purple carrots.

Purple Carrots

Purple Carrots

I spent some time today talking about mushrooms with John Garrone of Far West Fungi. Far West Fungi has the most unique mushrooms and other foraged foods that I’ve found in San Francisco. They also have a farm where they grow mushrooms near Monterey Bay. Definitely visit their shop in the Ferry Building if you ever get the opportunity.

Nameko Mushrooms

Nameko Mushrooms

Mushroom Farm

Mushroom Farm

What did you find at the farmers market this week?

Today’s Purchases:

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