Cornucopia of Crunch! ~ What's In Season, Fall Fresh Fruits and Vegetables

Next to Summer; when I look forward to fresh berries and all things "Garden", like tomatoes plucked from the vine and devoured before you make it back to the house. I love the Fall and the cornucopia of wonderfulness that this time of HARVEST brings.

                                                                                           Photo by:Woolanthropy
Truth be told, we are pretty spoiled here in America and can find most vegetables, fruits and herbs that we want, year round at our grocery story.  BUT! every vegetable, fruit and herb has a "natural" season when it is at it's best and that is the time you want to grab'em up and enjoy.

Below is a list of Fall Season, vegetables, fruits and herbs.  Please stay tuned over the next few weeks for recipes that incorporate this bounty of tasty treasures.  Also, feel free to share some recipes YOU enjoy that feature Fall vegetables, fruits and herbs.

OH! and don't forget, our taste buds are constantly changing.  The YUCKY veggies of your youth may turn into a new favorite if you give them a try!

• Apples~Available year round, we forget that Fall Time is Apple Time!  At their best and brightest and with unique varieties at hand, now is the time to "Apple A Day"!
• Artichokes~TAKE TWO!  Artichokes have both spring and fall harvest times.  Start melting the butter.
• Arugula~Still available for the next month or so, a peppery green that goes great with beets. Speaking of..
• Beets~Earthy and sweet, a great addition to any salad, made into soup or create a relish to have on your Oktoberfest Braut.
• Broccoli and Broccoli Rabe~Fall harvest means less bitter, sweeter and more tender greens.  Anyone for broccoli cheddar soup?
• Brussel Sprouts~Best when you can buy them on the stalk, TRY THEM!  Roasted and tossed with bacon or prepared "green bean casserole" style.  So good for you and worth a second try for those of us who turned our nose up at them as kids.
• Cabbage~Such a versatile veggy!  Cooked or raw the more cool exposure it has the sweeter cabbage gets, kind of like "late harvest wine grapes", this effect is called "frost kissed".
• Carrots~Now is the time when, like apples, you are going to see special varieties of carrots that are sweet and juicy.  Great in cakes, soups and fresh squeezed juices...EAT UP!
• Cauliflower~Mashed with potatoes, "Frosted" *please ask for recipe* or in a "Chop Salad" a great source of Vitamin C.
• Celeriac/Celery Root~Ugly to look at but so yummy to eat!  I love Celery Root Soup *please ask for recipe*.
• Celery~My mom loves celery! She puts it in her soups and stews.  I am a BIG fan of raw celery as a snack or chopped up in chicken salad.
• Chard~ A super food, chard is packed full of vitamins.  My favorite way to eat it: clean and chop chard, fry 2-3 pieces of bacon, remove bacon and add chard to bacon grease, cook till tender and top bacon crumbles!
• Chile's~Warm up your palette with some Chile's!  Now is the time to harvest and dry or enjoy in salsa and other dishes.
• Cranberries~OH YEAH!  We are already on our second batch of home-made cranberry relish.  Great for decorating and great for eating! Cranberry relish is great as a dinner side, on sandwiches or vanilla bean ice cream.
• Edamame~Late Summer, early Fall, a big bowl of these fresh soybeans are a fun and healthy snack or appetizer. Boil in the shell and toss with a wee bit of melted butter and some sea salt. They also make a great addition to succotash.
• Endive/Chicories~Including *escarole, curly & belgian endive, radicchio* This is when they are at their best! Any other time of the year you are getting "forced" production..and hey, who likes anything that is forced?!
• Eggplant~Also late Summer, early Fall, these beautiful jewels are crazy good, breaded in eggplant parmesan or diced up in minestrone.
• Fennel~If you like licorice you will love Fennel.  Roast it, saute it, chop it in a salad.
• Figs~Like artichokes have two harvests.  Keep your eyes peeled right before Thanksgiving they will make an appearance. Stuffed figs, figs wrapped in prosciutto...OMGOODNESS!
• Garlic~YUP! it has a season and now is the time.  Who doesn't love roasted garlic spread on fresh bread? It stinks up the house in such a good way.
• Grapes~Scrumptious orbs of juicy goodness. Try popping a few in your green salad tonight.
• Herbs~Hearty herbs like rosemary, sage, parsley and thyme are in season.  Great for everything on your Fall menu.
• Horseradish~A root veggie, it joins the rest of the dirt dwellers that are now ready to be dug up and enjoyed.
• Kale~Beautiful frosty green leaves, you often see Kale used as a garnish in your local deli case.  This hearty green is also so good to eat, tasty in soups and is full of..yup, you guessed it! VITAMINS!
• Kohlrabi~Not quite yet, but late Fall and early Winter, snatch up this uber crunchy green or purple veggie for your salads or make into a slaw.
• Leeks~Mmm this mild flavored "onion" is a great add in to your saute, stir-fry or soup.  Try sauteing up so leeks then add in some heavy cream, butter, a splash of white wine, salt and pepper. Reduce sauce down and spoon over broiled or barbecued salmon.  Then get back to me when you are in HEAVEN! 
• Mushrooms~As cold damp weather increases, so increases the conditions that mushrooms thrive in.  chantrelles are my favorite Fall FUNGI!
• Okra~While it needs HOT weather to thrive in it's growth, you will still find plenty of plump green pods to add to your gumbo in the early part of Fall.
• Onions~While cultivated year round, fall is harvest time. Where my parents live in Idaho there are so many onions being transported right now it is not uncommon to find a stray, or two or three by the side of the road.  A tasty bowl of french onion soup, is the kick-arss way to ward of the sudden chill in air..mmmmm.
• Parsnips~This cousin to the carrot is great roasted.  Make sure you go for slender parsnips as they are the most tender.  Larger parsnips develop a "woody core" that you will want to remove as you would an apple core.
• Pears~I adore pears!  In my salads, eaten as a snack, poached with chocolate sauce, juiced, in a tart... the list goes on, YIPEEE it's pear season!
• Peppers~Both sweet and spicy have come into their vibrant, sweet goodness right now. Red, Yellow and Orange peppers retain their sweetness when cooked while Green peppers can turn a wee bit bitter.  All are full of antioxidants and vitamins so EAT UP!
• Persimmons~OK, I have only had this fruit once, when I lived in Los Angeles.  Asian in origin here is a wee bit more information on this fruit: http://www.nutrition-and-you.com/persimmon-fruit.html
• Potatoes~Believe it or not the potatoes you eat in the Winter, Spring and Summer have been harvested in the Fall and kept in cold storage.  This Idaho girl loves potatoes and when eaten in moderation, this is a good carb to have as part of your daily diet.
• Pumpkins~SURPRISE! *wink* But, how many of you eat as well as carve your pumpkins?  My husband is a huge fan of toasted pumpkin seeds but I admit, that is about all I do with fresh pumpkin. This is a great article which shares not only how easy it is to cook pumpkin but also shares the health benefits of this GREAT PUMPKIN! : http://lowcarbdiets.about.com/od/whattoeat/a/pumpkin.htm
• Quinces~I have never had a Quince or anything made with this fruit. I know they are relative to apples and pears like their cousins, their flavor evolves as they ripen.  If you would like to know more about this fruit, check out: http://www.wisegeek.com/what-is-quince.htm
• Radishes~While a few radishes are ending their season, don't fret you can still get peppery, crunchy diakon variety radishes in the Fall.
• Rutabagas~Not only a very fun thing to say "Rutabaga, Rutabaga, Rutabaga"! but also a tasty nutritious root vegetable that has a buttery, nutty taste and like all root vegetables is AMAZING when roasted.
• Spinach~is in season in cooler climates.  How about a cheese and spinach quiche for breakfast, lunch or dinner?
• Sweet Potatoes and Yams~NOT the same thing!  But both are on hand this time of year and there are many ways to prep and enjoy them. There is the traditional way with marshmellows but don't miss out on the new craze of sweet potatoe fries, so good for you and so tasty. Don't stop there! There is a multitude of sweet potato and yam recipes at your finger tips just 'search'.  For more info on what separates the potatoes from the yams, check out:
• http://homecooking.about.com/od/howtocookvegetables/a/sweetpotatodiff.htm
• Tomatillo's~Cute baby green tomatoes swaddled in a thin paper husk, these little guys make the best salsa!  Cut them up and use them fresh or roast them to add depth of flavor.
• Turnips~Worth their weight, maybe not in gold but when buying this root veggie, do pick ones that are "heavier" then they look to get the best flavor.
• Winter Squash~OH MERCY, where to start?!  This might be a separate blog.  At the end of the summer the squash has grown and is ready to be harvested and stored in a cool dry place, enjoyed throughout Fall and Winter. I love acorn squash with a drizzle of balsamic reduction and freshly shaved parmesan.  Don't get me started on my love affair with butternuts. 
• Zucchini~Like squash, these veggies burst forth at the end of the summer and many of us have more then we anticipated on our hands.  Don't forget that zucchini can be shredded and frozen to be used in sauces, cookies, cakes and breads.

I hope this list will help you pick some tasty treasures to enjoy "IN SEASON"!  Don't forget to keep your eye's peeled (pun intended *smile*) for some recipe that incorporate a few of these veggies that might be "new to you".  Please feel free to ask me for recipes, I love any excuse to get lost in my cookbook collection.

FALL FOOD ~ Cinnamon Roasted Chicken

BREAK OUT THE CINNAMON!

Am I the only one who starts CRAVING cinnamon when Fall hits?  I don't think I am alone because as I drive down the street, I see espresso stands advertising that "Egg Nog and Pumpkin Spice" are "NOW AVAILABLE"  *smile*.

A fun way to bring cinnamon into the savory side of your life is by making Cinnamon Roasted Chicken.  This recipe was inspired by an episode of "Little House on the Prairie".  In the episode, Nellie Olsen wants to impress Almanzo Wilder by "cooking" him dinner. So she asks Caroline Ingalls to be her stunt cook and hide in the kitchen so Almanzo will she has cooked the meal herself.  Laura Ingalls can't have that, SHE loves Almanzo! So she devises a plan and volunteers to do the cooking. Instead of cinnamon Laura uses cayenne and needless to say Almanzo and Nellie's evening is cut short.  SOOOOO, when making this recipe, unless you like it spicy, make sure you grab the cinnamon not the cayenne!

Before I give you the recipe I want to explain why I use chicken that has the skin on and is still on the bone.
1. It is far less expensive when you buy it in store, usually a difference of $2.00-3.00 per lb.
2. Roasting on the bone and with the skin on is going to give you JUICY chicken every time.  If you are watching calories and don't want the skin, just take it off when you are done cooking, but leaving it on helps trap all the juices inside.  Trust me on this one! 
3. The bones!  Whether with this recipe where the bone is left on during cooking; or another recipe where you de-bone the chicken before cooking, those bones put in some water with a few seasonings makes AMAZING chicken stock to be used for steaming rice, in soups..etc.  Another money saver and really easy.

PLEASE promise to ask me if you have questions about how it is "easy".  I know before I learned how to cook certain things, it seemed daunting or time consuming.  My goal is to show you how easy it is to cook great food and to save you money when doing it.  MY email is always open!  :)

Roasted Cinnamon Chicken

Preheat Oven 375 Degrees.

• 4~ Bone In Skin On, Split Chicken Breast  (They usually come split, if buying from butcher ask him to split it for you)
• Olive Oil
• 2 Tb. Melted Butter
• 4 tsp. Kosher Salt
• 1 1/2 tsp. Ground Pepper
• 1 1/2 tsp. Cinnamon or Allspice (This is for Sharon Sowell: you can substitute Allspice if you are allergic to Cinnamon)

1. Mix dry spices together
2. Wash and pat dry chicken breasts.  *(Use paper towels for this)
3. Gently left on side of chicken skin, creating a pocket between skin and chicken, sprinkle a healthy pinch of dry spices in pocket and using your fingers spread around. Repeat with the remaining pieces.
4. Place chicken an inch apart on  baking sheet and drizzle each piece with olive oil.  I would say approx. 1/2 TB. per piece.
5. Sprinkle Remaining dry spice over chicken pieces and rub in. 
6. Pop in oven for 20 minutes then drizzle chicken with melted butter, cook an additional 20 minutes. 
7. Turn oven up to 400 Degrees and move chicken to top rack for 5-10 minutes. This will really crisp up your skin if you are going to eat it.
8. Take chicken out of oven and let rest 5-7 minutes. 
9. ENJOY!

Yummy pan drippings make great gravy!

A few tips:

• I serve this chicken with plain mashed potatoes and gravy I make from pan drippings. Wild rice with craisens and walnuts is also a good "starch" then add whatever veggie you are craving that night and you have a KICK-ARSS meal.  Roasted squash is great side with this recipe. 
• Please note if you substitute boneless skinless chicken breasts in this recipe you will want to adjust your cook time.
• I am a big fan of pan searing my chicken before I roast it.  However, with this recipe you want to avoid that as cinnamon burns easily.  Skip the searing with this recipe.  :)

* To wash chicken: Lay out double layer of paper towels, rinse each piece of chicken under cold water and place breast side down on paper towels, let sit for 2-3 minutes then use more paper towels to pat dry rib side of breast.  This is important as it allows the oils and spices you use to adhere to the chicken!

Ch, Ch, Chili Cream Cheese Chimichanga's!

Here in The Pacific Northwest, Fall has hit!  One of the first things I do every Fall is make a ginormous pot of chili (scroll down a few posts to find a simple chili recipe)!  First night chili is good, second night even better, as the chili thickens up and the spices have totally developed. Basically with soups, stews and chili's, the more you cook them, the more flavorful they get!

I never really get tired of chili but I like variety and after one or two nights, I like to change things up.  So I will usually take what chili I have left and put it in the freezer for another time or try to come up with a creative way to "recycle" it into something NEW later on in the week.

OK, I know the word "recycle" might have thrown a few of you, but think about it.  You are taking something you already have and rather then tossing it you are making it into something new.  I actually love the term "recycle" when it comes to food, as it means I am cutting out any waste, which stretches my grocery budget, gotta love that!  It also forces me to be creative, which I LOVE as that usually results in a new recipe. 

One of the ways I recycle a wee bit of chili, is by making it into Chili Cream Cheese Chimichanga's.  I LOVE, LOVE, LOVE, LOVE Mexican food and chimichanga's are one of my favorite things. You can make just about anything into a chimichanga but before I get ahead of myself and start listing some of them, let me outline how I make Chili Cream Cheese Chimi's.

The Tortilla:  Flour tortilla's can be found in your grocer's Hispanic food aisle or on the end cap of an aisle.  You can use either burrito size or regular size tortillas, it just depends on how big you want your chimi's, I generally use the burrito size.  If you use regular size tortillas, you will want to steam them a wee bit so they are more pliable and do not tear as you fold your chimi's.

*Healthy Option: Use Whole Wheat Tortilla's.

The Chili Filling: Leftover chili or leftover chili and rice, either one works.  Adding rice will help stretch your chili or thicken it, if needed.  I generally steam long-grain rice in broth made with "Knorr" brand, tomato and chicken bouillon or home-made chicken broth.  I mix two parts chili to one part rice, but again, you can do whatever works for you.  You are going to use a HEAPING cupful of filling for burrito size tortillas or 1/2 to 3/4 C. for smaller tortillas.  You are also going to want to work with cold chili, it is much easier to manage during assembly.  :)

*Healthy Option: Use Brown Rice and Turkey or Chicken Chili.

The Cream Cheese: Pretty self explanatory, add as much or as little as you want.  When I use burrito size tortillas, I use 4 OZ. per chimi.  The cream cheese is going to add a pop of flavor, a creamy somewhat cooling effect, much like what you find in a cream cheese jalapeno popper.  Sometimes I will dice up some pickled jalapenos into the cream cheese for a little extra kick!

*Healthy Option: Use Low fat Cream Cheese.

Garnish:  The chili already has a lot of flavor so I keep my garnish simple, things I would put in a bowl of chili.  Fresh pico de gallo and sliced avocado is how we roll.  You could also add sour cream but we find that the cream cheese adds that creamy element and sour cream is not needed.

*Using the healthy options I have listed will still result in a real tasty chimichanga, that is one of the great things about the flavor profiles that chili has, anyway you twist it, it is still GOOD!

Now! Let's assemble and cook, so you can enjoy!

1. Preheat Oven to 375 degree's.
2. Prepare baking sheet by drizzling with  4 TB. of vegetable oil, set aside.

3. Spread cream cheese in center of tortilla.

4. Add desired amount of chili filling .

5. Fold side of tortilla over filling, tuck it up tight like your swaddling a babe.

6. Fold bottom half of tortilla up tight over side folds and then give a final roll.

7. Place on cooking sheet and carefully roll them around to coat them in vegetable oil. 

They will look like this!

*In restaurants they deep fat fry them. You can also do that, but I prefer the baking method as you can do more at once and it is a healthier option*.

8. Bake for 15 minutes in preheated oven and then flip and cook for an additional 15. 

9. DONE~TA-DA! Chili Cream Cheese Chimichanga's and YOU made'm!

 Now, about the other types of  chimi's I mentioned earlier.  I love to use leftover pot roast in chimi's, spiced with salsa it is a really great way to "recycle". You can also slow cook a cheap cut of beef in salsa or canned tomatoes and spices for your filling.  Chicken chimi's are my FAVORITE and poaching a whole chicken or less expensive legs and thighs in garlic, chile powder, salt and pepper is a killer choice for stretching your grocery budget.  Mix in grated cheddar or monterey jack cheese to your beef or chicken.  This mixture is going to take the place of the chili in this recipe.  In lieu of cream cheese, use refried or whole beans.  Serve with a salad and rice.  GREAT meal, super easy, inexpensive and cooked in the oven instead of deep fat fried, pretty darn healthy!

Please feel free to ask me any questions about this recipe or other "recycle" ideas listed below.  For sure let me know what you think when you try any of my recipes.  I love feed-back!

Other ways to "recycle" chili:

• Chili Cheese Nachos
• Taco Salad
• Chili Omelet
• Hot Dog Bar Addition
• Chili Pot Pie (In 8x8 baking pan fill half way with chili.  Pour prepared corn bread mix over chili and bake at 375 degrees for 35-45 minutes). *I use one box of jiffy brand mix*
• Chili Stuffed Peppers (Use chili/rice combo from recipe above. Layer mixture with cream cheese in peppers and top grated cheddar cheese.  Pop in oven at 375 degrees for 35-45 minutes)

Please note that all recipes are original to Cobwebs To Cookies.  I love when my recipes are passed along and shared; but ask that you please respect the time and energy I put into developing them, by sharing this blog as your source if you do.  Thank YOU!

Salads, Part II~Toppings! OR *How I Roll At The Salad Bar* :)

OK, we have our foundation covered.  We know what bed/foundation we want to lay down and now we just have to decide what goes on top.  As I said in my "opening blog" about salads, my goal is to expand your horizons.  I want to share some tips to help you step away from a "standard" green salad.  ALSO, I want to show how easy it is to make a kick-arss salad your evening meal and save a few pennies by making the gourmet salad you enjoy when eating out, at home!

Most of us are going to choose a salad dressing for one of our "toppings", BUT what comes before that?  What morsels of goodness have YOU reaching under the sneeze guard?

• Meat?
• Legumes?
• Veggies?
• Cheese?
• Fruit?
• Nuts?
• Crunchy Toasted Bread?

While I have numerous combos that I enjoy.  This is how I generally roll at the salad bar when I am making a MEAL of it:

• Foundation: Romaine and Mixed Spring Greens
• Toppings... (Get Ready!): Cottage Cheese, Peas, Red Onion, Garbanzos, Bleu Cheese Crumble, Beets, Hard Boiled Egg, Peppercini Slices, REAL Bacon Bits and Sunflower Seeds.
• Dressing: Whatever catches my fancy that day.

This salad has rich coloured veggies, so I know I am getting vitamins.  The cottage cheese and wee bit of bacon and nuts add protein.  Using RICH flavored toppings sparingly also keeps the calories down.

Yummy Veggies!

At home, when we are having a dinner salad before our evening meal, we keep things a little more simple:

• Foundation: Romaine and Mixed Spring Greens
• Toppings: Cottage Cheese, whatever veggies we have on hand ...generally tomatoes, cucumbers, mushrooms, beets.  I try to have *Home-made Croutons on hand and if not, we reach for roasted peanuts or sunflower seeds to add a wee but of crunch.   Sometimes I will toss in berries,  mandarin oranges or sliced apples to add some sweetness. 
• Dressing: *Home-made vinegarette, Dorothy Lynch or Poppyseed are our favorite dressings right now.  They are all light and a small amount adds a lot of flavor without adding calories. 

Mini Salad Bar In Your Own Kitchen

Having a dinner salad before your main meal is a KILLER way to add fiber to your diet AND helps manage your appetite.
Whether you are at a salad bar or making a salad at home the two things you want to remember when building a yummy salad are *texture and taste.  Never be afraid to mix sweet with salty.  Never be afraid to TRY something NEW! 

Now, while I can't list every possible salad topping, below you will find a few ideas.  I have broken the toppings down into categories.  Pick one or two items from a category, pick at least one CRUNCH factor category and I guarantee you are going to end up with a happy mouth and tummy as you enjoy your creation.

After my next blog "Dressings", I hope you will enjoy "Seven Days, Seven Salads".  A week of fun GREEN SALADS....MMMM

Meat~If you want to transform your salad from a side to a MEAL add a punch of protein.  Roasted, poached or blackened chicken breast that has been cooled....Salmon as well.  Ever had a Steak Salad?  SO GOOOD!  Dice up a leftover petite sirloin into your salad or try a *Warm Steak Salad. Pick up a THICK cut of your favorite deli meat and dicer up: ham, chicken, turkey, who doesn't love a good Chef Salad?  I am also going to stick Hard Boiled Eggs into this category, creamy goodness and a protein punch, we really enjoy this as a topping on our salads.

Legumes~ Add protein, add vitamins, add texture, add LEGUMES!  Kidney Beans, Garbanzo Beans, Lima Beans, Edamame!  Bean Salad alone is a refreshing summer treat..have you ever tried a spoonful on your salad!?

Veggies~
Add more CRUNCH and vitamins to your salad by adding any of the following: Carrots, Cabbage, Tomatoes, Peas, Cucumbers, Beets, Corn, Peppers, Jicama, Onion, Fennel, Mushrooms, Celery...of course the list goes ON!  Pickled veggies are so great for adding a huge punch of flavor to your salad.

*Rainbow Fiesta Chicken Salad

Cheese~
Generally if people are reaching for a salad they are "counting calories".  HOWEVER, it is OK to add some cheese to your salad.  There are MANY cheeses out there..MANY! If you choose cheeses that have BOLD flavors, you can not only add flavor, but also protein to your salad without adding a lot of calories.  I reach for  Bleu Cheese and Feta Crumbles for my salads (not at the same time), sometimes a wee bit of cheddar cheese.  Feta adds tangy, salty, creamy goodness and is low in fat.  Bleu Cheese adds a earthy tangy with a hint of sweetness to any salad. 

Fruit~
Aside from actual "Fruit Salads" I had never enjoyed fruit, in a salad till I was in my twenties.  NOW I adore fruit in my salad.  Fruits, fresh or dehydrated add a surprise POP! of flavor, not to mention fun texture to any salad: Apples, Mandarin Oranges, Pears, Grapes, Craisens, Berries, Avocado.  If this is a "new" idea for you, start simple with a sliced apple.  :)

Strawberries, Blueberries, Feta and Pecans~WHOOP!

Nuts~BRING on the PROTEIN and CRUNCH!  Nuts are sooo amazing in any salad.  Pecans, Roasted Peanuts, Roasted Sunflower Seeds are my favorites.  Of course Almonds, slivered or sliced are right up there as well.  Toasting your nuts will bring out their oils and richen their flavor.  You can do this by placing a single layer of nuts in a non-stick pan on your stove top.  Keep the heat at medium and keep a close eye on them; turning every minute, it only takes 5-10 minutes, depending on the nut variety and cut.  REALLY keep an eye on them, nuts can burn quickly.  I LOVE to *candy Pecans and Walnuts before I add them to my salad. 

Croutons~Flavor and crunch factor is what is all about with croutons.  Croutons are the NUMBER #1 topping of choice by Americans on their salads.  In Italy, they actually have a salad that utilizes croutons as the "foundation", Panzanella.  I am a big fan of homemade croutons. Easy and economical, take day old bread, leftover hamburger or hot dog buns and make tastey buttery nuggets that are SOO much better then what you buy in the store.  Scroll on down a few blogs and find my recipe for homemade croutons as well as a recipe for Panzanella Salad.

Homemade Croutons~THE BEST!

Well, there you go!  My take on fun salad toppings.  I would love to hear what YOU enjoy on a salad.  My friend Nancy mentioned her favorite addition to a salad is "Cilantro".  I guess I need to go back and add "Herbs" as another GREEN to add to your salad!  :)

*'s:  Home-made Vinegarette: Recipe on next blog!  Home-made Croutons: Please scroll down to find recipe on blog. Texture and Taste: This is REALLY what will AMP up your salad.  I will talk about this during "Seven Days, Seven Salads", STAY TUNED! :) Warm Steak Salad and Rainbow Fiesta Chicken Salad: Recipes will be posted during "Seven Days, Seven Salads".

Heads Up! Seven Up! ~ Lettuce Varieties

First of all THANK YOU for taking a minute to read my musings about food!

Second, If you missed my blog entry yesterday, take a quick peak, I am spending my next few blog entries talking about the wonderfulness of GREEN SALADS and yesterdays blog gives you an itinerary of how I am breaking down this GINORMOUS subject.  Today we are talking "Foundation", the bed of green lushness that will play host to the toppings and dressings you enjoy.

Watercolour by: Todd Koons

Speaking of ginormous, huge, lots, plenty, plethora...you get the idea.  :)  You would almost not believe the number of lettuce/greens varieties there are: Radicchio, Buttercrunch, Mignonette, Chicory, Red Coral, Romaine, Oakleaf, Cos, Rocket, Celtuce, Mizuna, Arugula, Bib, Iceberg....OH but the list does go on!

These varieties are separated into groups based on how they grow/form: Head, Cos/Romaine, Leaf, Asparagus and Chinese. These groupings also tell us a bit about how different lettuces/greens taste, as well as their water and vitamin content.

BUT! Let's leave that for maybe another time.  Let's talk taste, let's talk texture, let's get to that good green foundation.

HEADS UP! SEVEN UP! 

These are seven basic varieties of lettuce/greens you can find at your local grocer or produce stand. 

Romaine & Oak Leaf Lettuce

Romaine: If you are going to break yourself or anyone else away from the safety blanket of Iceberg Lettuce, this is a good place to start.  Romaine, is crisp and crunchy with a clean refreshing taste.  There are several different varieties of Romaine and all serve as a hearty base for any salad.  This  lettuce will hold up to creamy dressings and is the go to lettuce for the Classic Caesar Salad.

Oak Leaf: OK, this one is a bit tricky as Oak Leaf covers a wide scope of lettuces you see in the store or at your produce stand. Which means there is a wide array of textures and colours. When you see that Red Curly Leaf Lettuce, when you see almost anything that is not a Romaine, it is a Oak Leaf Lettuce. Clean in taste, crunchy in texture any of these lettuces are such a great option for your dinner salad. The wonderful thing about choosing Oak Leaf Lettuces over Iceberg, are the nutrients they contain. The RICHER the colour in the leaves the more vitamins YOU are getting~WHOOP!

Butter Lettuce

Butter: It is what it says it is...it's like "BUTTA".  :)   Soft with a wee bit of crunch as you bite into the silky leaves.  This "head style" lettuce; Butter Lettuce, is the girl you want to treat softly with light dressings, so as to not weigh her down.  Butter Lettuce leaves are pliable and have a cup like quality making them the perfect conduit for Chinese Chicken Wraps.

Arugula

Arugula: Spice'r up baby! Arugula is also known as,  "Rocket Green", it is a green with a bit of "bite" to it, a bit of a peppery taste if you if you will.  It is a great green to mix with any variety of lettuce to add a little KICK!  When eating Arugula you want to be mindful of where it is at in it's growth.  Baby Arugula is primo! The more mature this green gets, the more peppery and bitter it can be. (Hmm is there an analogy in there?)  I could die happy eating a salad of Arugula, Beets, Chev re, Apples and Pecans, drizzled with a vinaigrette.

Radicchio

Radicchio: Another spicy girl, Radicchio is a type of Chicory and has several varieties. The variety we most often see in America is an AMAZING rich plum/purple hue.  This lettuce adds depth and beauty in presentation and taste to your salad bowl.  It is crunchy yet soft in your mouth, toss it with some olive oil, sea salt and pepper and throw it on the grill for a few minutes, WONDERFUL!

Endive/Escarole

                                                    
Endive: Another Chicory or sometimes even called Chicory; LOVE, LOVE, LOVE! Endive! It has a wide scope of growth and flavor profiles, from the less peppery/bitter,compact heads of broad leaves, referred to as Escarole, to the CRAZY MOPS of Green Curly Endive, or Frisée.  Escarole make the best little containers for any filling your heart desires.  Perfect for a green appetizer, fill them with tuna, chicken, egg salad or a mash up of dressed veggies, nuts and fruit. Escarole like Radicchio, is also great on the grill.   On the other hand, Frisée adds a pleasantly surprising texture to your salad while continuing to lend the peppery/bitter flavor of other Chicories.

Watercress

Watercress:  MMMM..Watercress!  I LOVE this water dwelling green!  If you can't find Watercress at your grocer, check your local farmers market or produce stand for Nasturtiums. YES! a flower, but an edible one, one that will add peppery tangy goodness to your salad.  It is also going to be great in those Chinese Chicken Wraps you do with your Butter Lettuce or, for all you Avocado lovers out there (Kaycee this means you!) this great salad I found on Epicurious.
http://www.epicurious.com/recipes/food/views/Avocado-and-Watercress-Salad-242342

WHEW! hope I didn't loose you.  A lot of information!  The main thing I always want to encourage anyone to do is "TRY IT, YOU MIGHT LIKE IT!".  Our taste buds change as we age and what you may not have liked as a child might become a new favorite if you give it a chance.  Also, it is GOOD to step outside of the box and experience new things and a simple way to do that, is also a enjoyable way, tasting NEW FOODS!

Next blog we are going to talk about all sorts of yummy things you can put in your salads...some might even surprise you.  :) 

As always, please let me know if you have recipe quandries I am always happy to pass along a recipe!



ALL content accept noted images are original to Cobwebs To Cookies, please respect my time and creativity and ask permission before copying.

Photo/Image Credits: Romaine/Oak Leaf Lettuce- Stacey Roeber, Salad Greens Watercolour- Todd Koons, Endive-Photobucket:kaveh0dk, Radicchio, Butter Lettuce-www.natures-health-foods.com, Watercress-Blogthismedia, Arugula-Photobucket,Purplebabe85.

Green With Envy~Salads

“To make a good salad is to be a brilliant diplomatist - the problem is entirely the same in both cases. To know how much oil one must mix with one's vinegar"  ~Oscar Wilde

I ADORE a good green salad!  Before a meal or as a meal, I am a salad girl. 

I thought it might be kinda fun to spend the next few blog entries talking about salads and how, if you haven't already, you can start exploring some new and wonderful ways of enjoying GREEN GOODNESS!

I know we will only be able to touch the tip of the Iceberg (pun intended :) when it comes to this topic but hopefully I can share some ideas that will have you enjoying some new experiences and possibly breaking out of a rut that we all sometimes fall into when it comes to cooking/food prep.

I was raised in a land where salads consisted ONLY of iceberg lettuce, tomatoes..sometimes cucumbers and on occasion a smattering of croutons. The only dressings I knew existed were: Ranch, Thousand Island, Bleu Cheese and my mom's homemade French Dressing.  It wasn't until I started my travels and culinary explorations that I discovered how BIG the Salad Bowl really is!

Tomorrow we tackle FOUNDATION~ What types of lettuces are out there, what do they taste like, feel like on your tongue.

Then it is on to TOPPINGS~ Cheeses, nuts, fruits, veggies.  WHEW! that might be a long blog!

We will finish with DRESSINGS~ From CREAMY rich goodness, to barely there, again, this might take a while.

I would love to hear what questions you might have about salads, any of the components, even if it is a dressing recipe you would like to have.  I will be sharing a few of my favorites.

GET READY TO TOSS!

KILLER Daffodils!?!

I LOVE the Spring time! 

The Skagit Valley, my home till last year, is 30 miles North of us. Tucked into this little valley are the largest producers of Tulip Bulbs in the world. If you are lucky enough to be in this area in April, you might just get to see the amazing Tulip and Daffodil Fields in full bloom. Rolling acres of colour that will amaze you!  

This means from February through April and sometimes into May, TONS of cut Daffodils and Tulips are available to us locals at such great prices I can't help but load my house up with fresh flowers. 

AND while I LOVE how the two blooms look together in a arrangement; if you are going to do this, it is important that you prep your Daffodils as they omit a toxic sap that will kill off your Tulips if you just cut and put straightaway into a vase or arrangement. Here are some tips...

Blushing Daffodils, I love their pink hue.

Pike Place Plethora!

...Do not harden freshly cut tulip flowers with freshly cut daffodils (Narcissus)! Freshly cut daffodil flowers exude a sap which contains chemicals that are toxic to cut tulips. .

For immediate use of freshly cut tulip flowers with freshly cut daffodil flowers, two systems are available:

1. Place the cut daffodil flowers in water overnight and then rinse the stems prior to use with the cut tulips.

2. Use 20-25 drops of bleach per gallon of water. Place the cut daffodil flowers in the solution for a minimum of one hour and a maximum of six hours. Subsequently, rinse the stems and use the flowers with the cut tulips.

If you look closely, EACH stem has two heads! Siamese Tulips!

Possible new variety?  Not sure about that but I am enjoying them!

PLEASE NOTE!  You can intermix bulbs when planting, this is only a caution for a cut arrangement.

Happy Spring Everyone!