Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Archive for the ‘Vegetables’ Category

Zucchini Slicing Made Easy

Posted by terrepruitt on June 11, 2018

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitYou may know that I love to roast vegetables in the oven.  That is my favorite way to cook them and my favorite way to eat them.  Roasting is so easy to me.  I can wash and chop/cut then put it in the oven with a timer (that is the key, because I don’t really want to “forget about it”) and then go do something else.  I have been craving zucchini lately.  Roasted zucchini slices.  Even though I enjoy cooking, I am not great at it.  I don’t have knife skills at all.  In fact when I am using a knife I always hear my friend telling her daughter to hold the knife properly because the daughter was using her index finger on the top of the knife and that is how I cut.  It helps to keep my wrist aligned, but apparently it is not the proper way to hold and cut with a knife.  So the explanation about my knife skills – or lack there of – leads me to my zucchini slices.  I don’t always cut them all evenly.  If I take a lot of time I can do them even, but by the time I am wanting to throw the veggie in the oven I do not have a lot of time so I want to do it quick.  And quick is when they become very uneven.  When they Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitare uneven some end up burning while the others are not cooked.  A couple of weeks ago I realized I could use my mushroom slicer.  I know, I know, this is one of those things where I am very late to the party and many of you know this and probably do it.  But I am confident not everyone has thought about it.

Sometimes I think of things to post about and I decide not to because I think everyone knows it.  But then I read a blog post or I watch one of those “life hack” videos and I realize that even though I have known that particular thing “forever” not everyone does.  It is a good idea to share and those that know can comment or just ignore it and those that don’t can learn something new, right?

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I know people have used egg slicers for mushrooms.  I am sure for other veggies too.  The reason I like this particular mushroom slicer is that is has blades and not wires.  I think I had a wire one and it broke.  So I was excited to have found this one.  I don’t even remember where I got it!

I have been enjoying a lot of zucchini slices lately.  I have been just ahead of the peak zucchini season, but now it is here so I will keep on enjoying them.

Do you like zucchini?  How do you slice ’em?

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Posted in Food, Vegetables | Tagged: , , , , , , | Leave a Comment »

A Zucchini Post

Posted by terrepruitt on November 15, 2017

I could have sworn I posted about shredded zucchini before but I can’t find that I did. I was looking through my ideas on things to post and I came across this picture of chicken and shredded zucchini in a tortilla. I just snapped it really quick thinking I could share it somewhere, but that I had already written about shredded zucchini. But I guess I have not. Could be because there really isn’t that much to write about it. It is just a different way to prepare zucchini. Instead of slicing it into rounds and steaming it or roasting it, shredded it with a cheese grater. Then you can add it to whatever you want. I know there are a lot recipes for zucchini cakes, like crab cakes. I just found one in my recipe folder that I want to try. But this is even less complicated. Just shred the zucchini and cook it.

I normally cook it in a pan with either oil or butter and garlic salt. I often add it to pasta. That is my favorite way to use it. It kind of gives the pasta a creamy texture. Or sometimes as you can see, I add it to chicken and put it in a tortilla. It is just another way for us to consume vegetables.

Ahhh, I found it. Instead of “shredded zucchini” I called it “grated zucchini”. More accurate, I’d say. Well, in that post (Grated Zucchini is GREAT) I talked about grated zucchini in rice (YUM!) and I added to a turkey concoction. Doesn’t sound like I liked the concoction all that much.  I liked the turkey and zucchini, but not what I made with it. So this is just another way to use the grated zucchini . . . with chicken.  There is also a post Zucchini Has Antioxidants and Vitamins, in case you are interested.

Yum. Making me hungry.

Is there a veggie that you like to grate/shred and use in your cooking?

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Posted in Food, Vegetables | Tagged: , , , , , | 2 Comments »

More Fruit With Salad Greens

Posted by terrepruitt on October 4, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitIt seems like we are starting to be rid of our really hot weather. YAY! I love wearing my warm fuzzy socks around the house. The weather got cool, but then it did got hot again.  But not so hot that it never cooled down. I think I saw some predictions of temps in the 80° for this week, which is hot for me, but as long as it cools down at night, it is bearable. When it was still really hot we were eating fruit on our salad greens – Cool Summer Salads. For me it is basically the same thing . . . fruit on greens. But there are some interesting flavor combinations. I am finding that I really love lavender with the fruit. Here are two more ways we had fruit on our salads.

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Arugula
Plums
Walnuts
White onion
Fig Balsamic Vinegar
Basil Olive Oil
Lavender Salt

 

A couple of handfuls per serving. Cut up a plum (you can use one for two servings or one PER serving) – depends on how much fruit you want per serving. Chop up a handful of walnuts per serving. Chop up some white onion (about 1/4 a cup per serving).

Put the arugula in a bowl with the cut up plum and chopped walnuts. Mix in the chopped onion. Drizzle with the fig balsamic Vinegar and basil olive oil. Then sprinkle with lavender salt.

 

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I love the lavender salt so much I bought some lavender. I thought it would be good to add to salads since I use the lavender salt. Plus I want to make some lavender salt, I am almost out.

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Arugula
Mango
White onion
Balsamic Vinegar
Olive Oil
Lavender
Salt

 

A couple of handfuls per serving. Cut up a mango (you can use one for two servings or one PER serving) – depends on how much fruit you want per serving. Just like the plum. Grind the lavender up a little bit. Chop up some white onion (about 1/4 a cup per serving).

Put the arugula in a bowl with the cut up mango. Mix in the chopped onion. Drizzle with the Balsamic Vinegar and olive oil. Then sprinkle with crushed lavender and salt.

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I love the sweetness of the fruit with the spiciness of the rocket.  Then the layer of gentle sweetness from the lavender is so nice.  There is also the little kick from the onions.  I didn’t think I would like onions and fruit, but it turns out I do.

So what do you add to your salad when you put fruit on the greens?

Posted in Food, Fruit, Vegetables | Tagged: , , , , , , , , , , | 4 Comments »

The Goodness Of Brussels Sprouts

Posted by terrepruitt on April 10, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitSo I recently posted about Brussels Sprouts.  I posted about how I roasted them.  But while I was finishing up writing that post I learned something . . . I will admit it . . . I thought is was Brussel Sprout, I didn’t realize is was BrusselS Sprout.  Huh.  Of course, while I was typing up the roasting post, I realized I didn’t know anything about their nutrition value.  As I was typing the last paragraph it dawned on me actually.  I mean there must have been a reason why kids always complained about having to eat them and parents always made their kids do so.  Although, this is with kids of my generation and – not to mean anything bad against our parents because it was WAY different back then – most vegetables were cooked in an awful way back then.  But let me point out some of the BrusselS sprouts benefits:

RAW, Brussels Sprouts, according to United States Department of Agriculture Agricultural Research Service

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per 100g (about one cup)

Protein     3.38grams
Carbohydrate     8.95 grams
Dietary fiber     3.8 grams
Calcium     42mg
Iron,     1.40mg
Magnesium    23mg
Sodium     23mg
Zinc     .42mg
Vitamin C     85mg
Pantothenic acid     .309mg
Vitamin B-6     .219mg
Vitamin K     177.pg

Vegetables and food in general is cooked way differently then when I was a child.  There are many different ways — that are common – for things to be cooked.  I am a fan of roasting.  Probably not the best way to do some vegetables in order to get the most out of their nutrition, but it is supper yummy.  And so easy.  I just wash them, cut them, if necessary, them put them in the oven with a timer.  I don’t have to stir the pot or pan, or fuss over them . . . too much.

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According to The World’s Healthiest Foods website Brussels sprouts have been the focus of almost 100 studies published in the database at the National Library of Medicine in Washington, D.C.  And over half of the studies have to do with cancer prevention.  They are believed to help detox our bodies, as well as provide support to in the form of antioxidants.  They are thought to help with inflammation by helping with excessive inflammation and the prevention of it in the first place.

The World’s Healthiest Foods website does start out by saying that the best way to get the cardio vascular benefits of lowered cholesterol from Brussels sprouts is to steam them.  It has to do with compounds in the vegetable binding better to acids in your system when the veggies are steamed.

Brussels sprouts, a cruciferous vegetable, are a good source of fiber and that is often helpful.

So, it is good to eat your Brussels sprouts.  Do you have a favorite Brussels sprouts recipe?  How do you eat yours?

Posted in Food, Vegetables | Tagged: , , , | 4 Comments »

Roasted Brussels Sprouts

Posted by terrepruitt on March 22, 2017

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitRecently we received Brussels sprouts in our box.  I didn’t remember if I had ever had Brussels sprouts besides at a restaurant that roasted them with bacon.  I am not sure if I had cooked them before.  I vaguely remember doing so and my husband saying he liked them.  I must not have NOT liked them if I cooked them and didn’t remember them.  If you have read any of my vegetable posts then you know how I cook my veggies.  In fact the Brussels sprouts pictured here are not the ones that we received in our box.  I had cooked those thinking I wouldn’t post about them because I always post about roasting veggies because that is basically all I do with them.  I thought you all would not be interested in that because you had read it before.  But then I realized that it is more likely that some of you reading had probably not seen all my previous roasted veggies post, so I thought I would post about the Brussels sprouts when I bought more to cook.  Since my husband enjoyed the ones I roasted that we got in the box, I thought I would buy more and do it again.  They are pretty easy to cook.  But I feel that way with roasting in general, that is why I roast my veggies.  I can wash ’em, cut ’em, put ’em on a pan, throw ’em in the oven and let them cook without having to think about it.

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about 1 pound of Brussels sprouts
olive oil
garlic salt
garlic powder
pepper

Preheat the oven to 400° F.  Wash the Brussels sprouts.  Cut the end off of each Brussels sprout, the end where the sprout was growing from the stalk.  Then cut the Brussels sprouts in half.  Line a baking sheet with parchment paper.  Put the Brussels sprouts on the pan, spreading them out a bit.  Drizzle some olive oil on the Brussels sprouts.  Sprinkle with garlic salt, salt, and pepper if you’d like.  (I didn’t use pepper.)  Then put them in the oven for about 15 minutes.  After 15 minutes take them out and flip them over, moving them around.  If they seem a bit dry you can always put more olive oil on.  Sprinkling on more seasoning if you would like.  Then put them back in the oven for 15 minutes.  Take them out after the 15 minutes has passed and move them around again, flipping them over, if they are browned to your liking then serve them.  Or you can put them in for a few more minutes like I did.  I like them browned.

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We just ate them like that.  I didn’t add any bacon or cheese or sauce.  We rather enjoyed them.  I do remember having been afraid of Brussels sprouts because I had always heard how awful they were.  Well, they are not.  They are pretty good.  Some even have a little sweetness to them.  They are super easy to make — and I love that.

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Are you a fan of the Brussels sprout?  How do you cook them?

Posted in Food, Vegetables | Tagged: , , , , | 8 Comments »

Cauliflower Flavorless But Good

Posted by terrepruitt on March 23, 2016

Cauliflower is a cruciferous vegetable, meaning it is “of, relating to, or denoting plants of the cabbage family (Brassicaceae, formerly Cruciferae)” according to Google.  It is of the same species as kale, broccoli, cabbage, collard greens, and brussels sprouts and in the same family as daikon, arugula, rutabaga, and bok choy, to name a few.  It is also consider an anti-inflammatory which is good because many of the (overly) processed foods we eat are consider inflammatory.  And scientist are linking chronic inflammation with a whole list of diseases and ailments.  So, I am all for foods that will help with inflammation.  Although, I am not really a fan of cauliflower.  I don’t grab it off of a veggie tray at potlucks.  I don’t put it on my plate when it is offered as a cooked side.  I am not a fan.  Because I am not a fan I do want to try the myriad of recipes that include it and make it the star.  Like the cauliflower pizza crust or the version of macaroni and cheese made with cauliflower or the many recipes that used riced cauliflower.  I will get to some of those one of these days.  But first a little about cauliflower.

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But in addition to it being an anti-inflammatory it has a very low Glycemic Index.  The GI as you may know affects our blood sugar so  food low on the index help with keeping the blood sugar level even.  Also, it is high in vitamin C, giving you 75% of the DV% in a cup.  It also contains vitamin K, folate, pantothenic acid, vitamins B6, B2, B1, and B3.  Also fiber, potassium, and protein.

It also comes in different colors.  There is white, orange, and purple.  There is green cauliflower with the normal  shape and the Romanesco Broccoli or Italian cauliflower kind.  I’ve had that before.  I roasted it (surprise!) and it was kind of sweet.  The texture was odd.

Recently my friend posted something about cauliflower on Facebook.  She had recently made a recipe that she had to explain to her child.  It got me curious and I ended up making it . . . hence the post on cauliflower.  I am in love with this recipe and it has cauliflower in it.  It is a really yummy way to eat cauliflower.  But I will save the recipe for another post.

For now you can tell me:  Do you like cauliflower?  How do you eat it?  Do you eat it raw?  Do you cook it?  How?  Have you tried any of those recipes like the cauliflower pizza crust?

 

Posted in Food, Vegetables | Tagged: , , , , , , , | 8 Comments »

Broccoli Salad

Posted by terrepruitt on October 20, 2015

Sometimes I just can’t believe that I have not posted about something before.  I guess, I assume I posted about it so then I don’t post about it.  Crazy.  Then I look for it on my blog and it doesn’t come up.  I have to say that the “search” feature on this blog is very odd.  I can type in the exact phrase I am looking for and the post not come up.  Then I can type in another search and the one I was looking for originally will show up in the second search.  I kind of think of it as a crap shoot.  But I have searched for this recipe over and over again and I cannot find it.  So I am going to post it.  One thing that I think is funny about this recipe is that once I was going to go to a potluck and we were asked to bring a vegetarian side dish.  This is the first thing that popped into my head.  So when I go to make it I realize that it has bacon in it so that would disqualify it as vegetarian.  And then I laughed because I forgot to get the bacon anyway.  Of course, had I remembered to get the bacon I would not have put it in because just leaving it out makes it perfect for vegetarians.  The last time I made it I ended up using a lot of broccoli so I decided to add more of everything else and I ended up with too much sugar, too many raisins, and not enough bacon!  Also, it didn’t help that I didn’t put on enough salt.  Many people who don’t like broccoli claim to like this salad.  This is a recipe that a friend introduced me to, so I call it her salad, but I didn’t get her permission to use her name so I am just calling it Broccoli Salad.

I have adjusted the recipe better fit the proportion of broccoli.
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Broccoli Salad

Two large bunches of broccoli
6 slices of bacon
1 1/2 cup mayonnaise
1/4 cup sugar
4 tbsp vinegar
1 cup chopped red onion
1 cup golden raisins
3/4 cup (shelled) sunflower seeds

Wash the broccoli.  Cut the broccoli into bite sized pieces.  Cook the bacon.  Drain the bacon.  If you are one who uses a paper towel on the bacon to help sop up the grease, do that, too.  Chopped up the bacon.  Once the bacon is chopped up it will be about a cup.

Mix the mayonnaise, sugar, and vinegar together.  Then pour it over the broccoli.  Then mix in the chopped onion, the raisins, the sunflower seeds, and the bacon.  Add salt and pepper to your own tastes.

This salad is nice served chilled, not cold, but chilled.  But it is also ok to be room temperature.

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You can use regular raisins or even dried cranberries if you want.

I have only made this a couple of times and my husband loves it.  My friend, the one who gave me the recipe, says she makes it all the time.  I can see why.  It is very easy and it is very tasty!

(My photo is missing the sunflower seeds.  That is because I almost forgot to put them on.  But before I left for the party, I remembered!)

Do you like broccoli?  Do you like bacon?  Doesn’t this sound great?

Posted in Food, Vegetables | Tagged: , , , , , | 2 Comments »

Roasted Green Beans

Posted by terrepruitt on July 28, 2015

You know how I love to roast veggies, right?  Well this is such a super easy one.  I usually don’t roast my green beans because they are not my husband’s favorite vegetable so when I cook them I like to do Green Beans, Onions, and Walnuts because I just love that.  Since my hubby is not that fond of green beans, I don’t cook them that often and I save my cooking of them for that recipe.  But recently I just wanted something to throw in the oven.  Like I normally do.  Wash it, season it, throw it in the oven, and walk away.  That is one reason why I love to roast veggies.  Well, we just happen to have received green beans in our produce box . . . so that is what I ended up roasting.

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Often I try to go into the room to work, because they are quarantined in my office, but usually once I go in they want to play.  Anyway . . . with the extra time I am spending in my office, it is nice to have an easy time with dinner.  And you know roasting veggies is my “go to!”

This isn’t so much about the recipe (because it is so easy) as the idea of roasting green beans.  It could be that someone hasn’t thought about doing it yet.

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Roasted Green Beans

1.5 pounds of green beans
2 tablespoons olive oil
salt
garlic
pepper

Preheat the oven to 450° F

Wash and trim the green beans.  Line a cook sheet with parchment paper.  Put your beans on the pan.  Then drizzle the oil over the beans.  Toss the beans so the oil gets on all the beans.  Spread the beans out so they are one layer on the sheet.  Sprinkle the beans with salt, garlic, and the pepper.

Put the beans in the oven for anywhere from 20 to 45 minutes.  How long you cook your veggies is up to you.  You can check on them and decide how well done you like them.  Sometimes I like them not so done and sometimes I like them well done.  When roasting I am ok with them well done.  With other methods I like them less done.

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Of course you can season them with whatever you would like.  Salt, garlic, and pepper is simple seasoning.  And sometimes that is nice.

Do you like green beans?  Do you like them roasted?  How do you cook green beans?

Posted in "Recipes", Food, Vegetables | Tagged: , , , , | 12 Comments »

Squash Sticks – Breaded And Baked

Posted by terrepruitt on June 18, 2015

Dance Exercise, Nia, Nia in the City of San Jose,  Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYoI like fries with my burgers, do you?  I like fries with my beef sandwiches, do you?  I don’t fry things.  I don’t want to deal with the mess and all that oil and . . . just, no.  I have a friend who can make french fries that are not fried, but really can fool you.  But she is a chef and I am not going to go through all that trouble because I can just eat a potato and be happy.  But I was thinking I didn’t want to have a potato AND a bun, but I wanted “fries”.  I also remembered that I had squash in the refrigerator that we needed to eat.  So I thought why not make squash fries.  Or breaded squash sticks to be more accurate.  So I had bread (for my sandwich) and bread (on the squash).  🙂

I cannot bread things.  The crumbs never stay on.  I usually end up putting the food item on the pan than putting the bread crumbs on top and pressing down.  Then I hope that the crumbs will stay on as it bakes in the oven.  Sometimes they do, but they rarely survive a flipping.  Ha.  So I don’t know why I think I can make breaded squash sticks.

First of all, I made WAY TOO much by way of bread crumbs (I adjusted the recipe so you wouldn’t).  Then I got the idea to let the squash dry a bit before I breaded it, but then at the last minute decided to salt it to sweat some of the moisture out.  (Eyes rolling.)

Whatever.  What I ended up with tasted good.  And didn’t even really look THAT bad in person (the picture – meh, not so much) . . . but it tasted good, if you like bread and squash.  And I do, so – yay!

Anyway . . . here is what I did:

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Dance Exercise, Nia, Nia in the City of San Jose,  Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYoSquash Sticks – Breaded And Baked

2 small squash
3 small slices of cracked sourdough bread
olive oil
salt
garlic powder

Oven at 425° F for a total of (roughly) 30 minutes.

I cut the squash into big match stick, between a batonnet (I looked it up on Wiki) and a julienne.  Cut them a head of time so that they can dry out a bit.  Salt them at this time so they will sweat.  Make the bread crumbs with your blender or food processor.  When you are ready to make the “fries” pat the cut squash dry with a paper towel.  Then toss them with the bread crumbs that were seasoned with salt and garlic powder and a little bit of olive oil (perhaps about 1/2 teaspoon).  Put them on a parchment paper lined cookie sheet, that has been sprinkled with olive oil.

Put the pan of squash fries in the oven. After 15 minutes check on them.  If you want flip them over or stir them up.  For me, I needed to move the bread around so it would not burn.  Bake for about 15 more minutes.  As usual, I recommend baking to your liking.  Ovens are different, tastes are different, so cook them to how you like them.

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I had spread them out as much as possible.  While I was placing them on the cookie sheet a lot of crumbs came with them . . . that was ok.  The squash didn’t hold the breading so well, but the breading on the cookie sheet baked and held the squash.  So it turned out, instead of having individual fries, they were like little bread crumb patties with squash.  (As you can see.)  It was pretty good.

Do you bread and bake any veggies?  What is your favorite?  Do you egg-dip the veggies to help the bread crumbs stay?  How do you get your bread crumbs to stay?

 

Posted in "Recipes", Food, Vegetables | Tagged: , , , , | 2 Comments »

Watermelon Radish

Posted by terrepruitt on February 7, 2015

So our produce delivery has progressed into something kinda neat, but kinda not.  You may remember me having posted about how I wanted to start receiving a produce box because we would receive farm fresh organic produce.  But one of the main reasons I wanted to get a box was because I would end up with things I didn’t know what they were.  Or I might know what it was but have no idea how to serve it.  So it was a way to get organic produce but also “force” myself into new things.  New fruits, new vegetables.  Again – perhaps not TOTALLY NEW, but something I had never purchased because I didn’t know what to do with it.  Well, that worked for a while.  I was exposed to some new things and learned how to cook and/or serve some new things.  I have acquired some new favorites and have learned that somethings I just don’t care to bother with.  Well, the service has progressed as I started out saying.  It is more like shopping now.  The week before we are to receive our box I get an e-mail that allows me to pick and choose what I want.  So now I am not getting things just arriving on my doorstep.  I kind feel like they are just including standard stuff and if you want anything out of the norm you have to go choose it.  So I am not being “forced” to try new stuff.  Yes, I have the option to choose new stuff, but what really ends up happening is I get the e-mail and I think, “Oh, I can do that later, because I am busy now.”  So I don’t go through the hassle of logging in and looking at all the produce available.  Then next thing I know it is the night before delivery and it is too late to change the standard order.  So . . . . like all progression there are pros and cons.  I did happen to log on for our latest delivery and order something new to me.  Watermelon Radishes.

I love red radishes, but my digestive system and them don’t get along.  They leave me feeling very uncomfortable so I don’t eat them.  I sometimes buy them for my husband.  I put them in his lunch.  When I put them on his salad, I might take a piece and cut it up really tiny and put it on my salad, but I don’t even eat a whole radish.  Just pieces.

I didn’t know what a watermelon radish was.  So I decided to get it.  The information I glanced at prior to ordering stated it was sweeter than a regular radish.

Well they arrived and they are huge in comparison to other radishes.  Sort of, we also received regular radishes in this box and they were the biggest radishes I have ever seen.  So I am experimenting with a watermelon radish.  When I cut it, I took a piece for my hubby and I to try.  It tasted ADance Exercise, Nia, Nia in the City of San Jose,  Nia at the San Jose Community Centers, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classes, YMCA, Zumba, PiYo LOT more peppery than a regular radish AND it was sweeter.  So either the ones we got were the typical ones described in the descriptions I read or the people writing the descriptions have a different idea of what “sweet” is than I do.

Two sites I looked up this morning had the EXACT, word for word, description of what a watermelon radish is.  I don’t know which site copied which site, but that is always disappointing to me.  If a site states that the information is from another site, that is understandable to me, but just two sites, seemingly unrelated having the SAME EXACT information . . . bah!

Now I am looking at a different site and it is saying that watermelon radishes are the same as Red Daikon.  I have heard of red daikon before, but not watermelon radishes.  I think of daikon as long vegetables.  But round or long they are all radishes.  The watermelon radish is a winter radish.

Wiki states:

The heirloom “watermelon radish” is another Chinese variety of daikon with a dull green exterior but a bright rose or fuchsia-colored center.”

Do you like radishes?  Do you cook them?  Have you had a watermelon radish?

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