Newsletter 80- October 2009

10/10/2009

Hi everyone

Finally the sun is shining and I can hear a tui in the bottle brush next door. Miss Molly and I will get a walk today without getting drenched. Yahoo!!
Our website has been up for several months and I would appreciate any comments or ideas to make the site more useful for you.
I will be away from Friday 30th October returning Thursday 5th November. Orders for delivery on 4th and 5th November will be placed before I leave so if you have any alterations for this period please let me know. Cherimoya, Globe Artichoke and Asparagus are the featured items this edition.

CHERIMOYA

The cherimoya is believed to be native to the valleys of Ecuador, Columbia and Peru. From there it followed the path of the avocado and ended up in Mexico, then California.
In appearance like a plump green tightly closed pinecone, this luscious fruit is sub-tropical, the consistency of the flesh is custard like and the flavour a blend of banana, passionfruit, papaya and pineapple.  It is ready to eat when soft – to eat cut open and remove the seeds. Scoop out the flesh.  Extra nice chilled. I hope you are lucky enough to get one of these in a box.

GLOBE ARTICHOKE

The globe artichoke has always been considered a delicacy. They have been grown in Southern Europe for many centuries. They also look like a plump pinecone but with overlapping scales. The part that is eaten is the immature flower bud before the flower appears and it consists of overlapping green/purple scales. The fleshy base of the scale is the edible part and they are eaten alone or with the addition of a dip. The plant looks like an overgrown Scotch thistle.
Globe artichokes are available from September through to January.
They are a good source of folate and some B-group vitamins.

How to cook:
Chop off stem and drop in boiling water. When cooked the petals/scales should easily come away from the stalk. Eat the soft part of the petals at the base (easiest way is to hold tip of petal in the fingers). When you come to the hairy choke, scoop out and discard and eat the heart with dressing.

Garlic butter is great as a dip or your favourite dressing will do fine.

ASPARAGUS

The name asparagus comes from a Greek word meaning “shoots” or “sprouts”. Widely cultivated
for its tender, succulent edible shoots, asparagus was known more than 2000 years ago in the eastern Mediterranean region. Greeks appreciated asparagus for its unique flavour and alleged medicinal qualities.
Asparagus is an excellent source of folic acid, a good source of vitamin C, Thiamin (B1), Vitamin B6 and potassium. It is the highest testing food for glutathione, one of the body’s most potent cancer fighters.
To cook take each spear by its end and bend gently. It will snap at approximately the point where tenderness begins. Reserve the stem ends for soup. Bring a large saucepan of salted water to the boil, drop in the asparagus spears, let water return to the boil and cook uncovered till tender. Cooking time will vary depending on thickness of spears and freshness.
If asparagus is to be served cold, remove from saucepan with tongs and drop into a bowl of iced water. This stops cooking and sets the bright green colour.
This versatile vegetable can be served hot, or cold in a vinaigrette. It can be included in an omelette, quiche or frittata, and makes delicious soup.

Protein Powder

Are you and your family getting enough protein?   Adults need approximately 1g per kilo of body weight daily. Vegetarians in particular need to be creative to ensure adequate protein intake. Protein powder added to a fruit smoothie, makes a fantastic breakfast.  Please let me know if you are interested in a high quality product which includes all 9 essential amino acids.

All for now – regards – Lorraine