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I just had a delicious salad for lunch, and except for the olive oil and lemon dressing, it was all fresh from my garden. My salad included baby Chinese cabbage, baby collard greens, red amaranth, baby Swiss chard, some dark red oak leaf kind of lettuce that is tender like Boston, and some purslane. The Chinese cabbage and red lettuce I bought as plants, and they’re really beginning to take off. In fact, I’m wondering how I can eat that much Chinese cabbage, as it seems to grow faster than I can eat it. I use the small leaves in salad and boil or stir fry the larger leaves. The Swiss chard I planted as seeds. I don’t really like mature Swiss chard, but it always grows well and it’s good when it’s tiny. The collards I planted about three years ago, and they keep coming up on their own, scattered throughout the garden. Collards will survive a strong frost, so they’re nice to have in the fall. The amaranth I last planted about six years ago, and like the collards, it keeps r...
Just because having diabetes means watching what we eat, doesn’t mean that we don’t care about food. Most of us in fact probably care too much.
The trick is to increase the quality so we can decrease the quantity. Getting the tastiest and freshest foods is the way to go.
And going to our local farmers market is the trip to make. Here in northeastern Colorado, where we are more than a mile high, fresh local fruit and vegetables are just now coming into season.
We haven’t had a farmers market here for almost half a year. So I am very much looking forward to the first one of this spring in a couple of days.
The Boulder farmers market is like other farmers markets around the country. They provide locally grown vegetables, fruits, flowers, plants, gourmet cheeses and wines sold by the farmers who produce them.
Besides the good food, this weekly outdoor market is great entertainment. I generally don’t like crowds, and this the place where you will find the biggest crowds in Boulder. B...
Recipe courtesty Gale Gand Roasted Pineapple yields 10-18 orders 1 pineapple, peeled 1 1/4 cups butter 1 3/4 cups organic light brown muscavado sugar 1 vanilla bean, split Peel pineapple and leave whole. In a saute pan, melt the butter and add the brown sugar and vanilla beans. Cook to caramelize the sugar, then place the pineapple in and cook on all sides to brown. Add some water to the pan and continue cooking, turning the pineapple with tongs and basting occasionally until roasted through to the core. It may take 1 hour or more. Chill, then slice thin (either with an electric slicer or by hand). Coconut-Cilantro Dressing yields 1 1/4 cups 1 cup simple syrup 1/4 cup coconut milk 1/2 tsp fresh ginger, grated 1 1/2 tsp cilantro leaves, chopped Whisk ingredients together and chill. Macadamia Nut Brittle yields 2 cups chopped 2 cups sugar 1/2 cup water to dissolve 2 Tbsp butter 1 cup macadamia nuts, toasted, cooled, and chopped In a saucepan, bo...
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