June 21, 2013 |
Want to get more health benefits from green leafy vegetables? Then don't keep them in the dark, say researchers at Rice University. In a study published Thursday in the journal Current Biology, researchers suggest that consumers can maximize the anti-cancer properties of their veggies by exposing them to light for 12 hours a day, and by eating them four and eight hours after first exposing them to the light. Why, you ask? Well, it might come as an unsettling surprise to know that the cabbage you just tossed into your refrigerator crisper drawer is still alive, and will probably remain so for about three days after you take it home from the supermarket.
CALIFORNIA | LOCAL
June 14, 2013 |
The faded newspaper clipping shows a small girl with a wide smile, holding a gigantic head of lettuce. The girl is me, in 1964. The lettuce was a prize-winning product of my first elementary school garden. That ancient photo - emailed to me this spring by an old classmate and gardening partner - is the reason my hands are stiff from pulling weeds and my kitchen counter stacked with home-grown zucchini right now. That photo sparked memories that rekindled an old passion. So I cleared out a spot in my yard this spring for a modest vegetable garden.
June 5, 2013 |
During the first two days of my one-month local-food challenge, I ate almost solely fruits and vegetables. At Tuesday's dinner of sautéed local kale and a salad of local beets, local goat cheese, and local lettuce, a hungry family member commented that it was not actually a meal, but rather just two side dishes, and that this “whole locavore thing” was not going to last. Determined to prove him wrong, I bought a dozen eggs from Trancas Canyon Nursery for $5 and I whipped up a quick frittata for dinner.
March 16, 2013
Total time: 30 minutes Servings: 4 1/3 cup hazelnuts 2 tablespoons tarragon vinegar Salt 2 teaspoons minced shallots 3 tablespoons hazelnut oil 3 tablespoons vegetable oil 1/2 pound tangerines, peeled, broken into segments and stripped of any pithy strings 1 head butter lettuce, cored and torn into bite-sized pieces (about 4 cups) 3 ounces crumbled goat cheese 1. Toast the hazelnuts on a rimmed baking sheet in a 400-degree oven until they smell toasty, about 10 minutes.
February 24, 2013 |
My misadventures in the garden have been pretty well chronicled. But every once in a while, I do something right -- even if it's by accident. Take my tat soi, for example. I probably should have harvested the last of it about two or three weeks ago, but between flu, work and a dozen other things, I never got around to it. And so that lettuce did what all lettuces will do when nobody pays attention -- it bolted. When greens go to seed like that, their leaves turn tough and bitter -- not fit for a salad at all. But because I didn't feel like running to the store for Saturday night supper, I wondered whether there might be something else I could do with them.
January 11, 2013 |
If salad is your thing, look no further than Nancy Silverton for some great dinner ideas. In this layered creation, she combines the lettuce with toasted hazelnuts, crisp bacon, hard-cooked eggs and Gorgonzola cheese tossed with a bright sherry vinaigrette. You can find the recipe below. For more quick-fix dinner ideas, check out our video recipe gallery here . Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less. ALSO: Apples 101 ... and 52 recipes Go behind the scenes at the Test Kitchen Browse hundreds of recipes from the L.A. Times Test Kitchen You can find Noelle Carter on Facebook , Google+ , Twitter and Pinterest . Email Noelle at firstname.lastname@example.org . Butter lettuce with nuts, bacon, cheese, egg and sherry vinaigrette Total time: 1 hour Servings: 4 to 6 Note : Gorgonzola dolce is a sweeter type of Gorgonzola; it is available at cheese stores as well as select gourmet stores and well-stocked markets.