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September 15, 2012
Couscous with seven blessed vegetables Total time: 3 hours, 45 minutes (plus 2½ hours cooking time for the dried chickpeas if using) Servings: 6 Note: This recipe includes vegetables baked with sugar and cinnamon. They can be served as an appetizer for the Rosh Hashanah blessing ritual or can accompany the couscous. It is best to cook the chicken a day or two ahead and to refrigerate it, so that skimming the fat from the broth is easier. If you don't have kabocha squash, substitute butternut or other orange-fleshed squash.
April 15, 2014 | By Melissa Healy
In the netherworld that lies between death and full consciousness, some grievously injured or ill patients will remain suspended indefinitely. But others, given time, will eke their way out of the twilight and toward recovery. Accurately predicting which group an apparently vegetative patient falls into could bring comfort, solace and sometimes hope to their families--and also to the patients involved, who may wish to convey they are still "in there," or may feel pain that is not being addressed.
March 9, 2010 | By Susan Carpenter
There's a lot of talk about green jobs being the savior for the country's disturbingly high unemployment and underemployment rates. The city of Los Angeles says it is actively working to create some. In a Feb. 24 ceremony on the third floor of L.A.'s City Hall 23 people were awarded certificates for completing a green gardener training course that is seen as a template for creating jobs that will protect the environment. "Since last spring, we've been working on this program to train gardeners in managing and maintaining the designs of the 21st century garden in Southern California, which is a garden that uses drought-tolerant plants and that retains and reuses rainwater," said Paula Daniels, the L.A. Board of Public Works commissioner who helped pioneer the program.
April 8, 2014 | By The Times editorial board
No one should have expected that putting more vegetables in front of elementary school students would instantly turn them into an army of broccoli fans. Plenty of food has been thrown out since new federal rules took effect in 2011 requiring students in the subsidized school lunch program to choose a fruit or vegetable each day. Nevertheless, studies find that continued exposure to produce is resulting in more children eating at least some of it. That's worth a certain amount of wasted food.
August 17, 2011 | By Jeannine Stein, Los Angeles Times / For the Booster Shots blog
College students may be going heavy on the books, but they could be light on fruits and vegetables, a study finds. Many may not be eating even one serving a day. Researchers surveyed 582 college students, most of them freshmen, to find out about their eating habits. As far as the fruits and vegetables were concerned, male students ate about five servings a week, while females consumed about four per week. The Centers for Disease Control and Prevention guidelines suggest about two to two and a half cups of fruit and about two and a half to three and a half cups of vegetables per day for this age group.
October 17, 2012 | By Mary MacVean
African American adults who were counseled to eat more produce and get more exercise as ways to reduce their chances of getting cancer and heart disease ate more fruit over the course of a month, researchers said. But they didn't exercise or up their consumption of vegetables, according to the work presented Wednesday at the American Assn. for Cancer Research meeting in Anaheim. The work was looking at the notion that a greater effect could be achieved if people understood that one risky behavior - a poor diet, for instance - is associated with the chance of developing multiple diseases, said Melanie Jefferson of the Medical University of South Carolina, the lead researcher.
May 4, 2013 | By Russ Parsons, Los Angeles Times
So many home cooks are obsessed with making dishes just like the professionals do. They buy hand-forged Japanese chefs knives, seek out $50 bottles of olive oil and spend hours preparing elaborately composed dishes from "The French Laundry Cookbook" or "Eleven Madison Park. " But a lot of them have never even heard of one of the most basic techniques of cooking, one that requires no special equipment or expensive ingredients. In fact, you can probably do it in just a few minutes with what you have in your kitchen right now. It's called glazing vegetables, and it's as fundamental to a cook's repertoire as roasting a chicken.
August 23, 2012 | By Noelle Carter
Mushrooms, cauliflower, artichokes, carrots, onions and fennel quickly simmered in a vibrant court bouillon (honey, white wine, vinegar, chicken broth, lemon, fresh herbs and spices) until tender, 10 minutes or so. Refrigerate the vegetables and broth with some olive oil to give the flavors time to marry, then serve with quick-sauteed shrimp. Great flavor with very little work, and much of it can be made ahead of time -- perfect for dinner tonight. For more quick-fix dinner ideas, check out our video recipe gallery here . Food editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
April 19, 2011 | By Amina Khan, Los Angeles Times
Forget lettuce and spinach. Start thinking mallow, purslane and amaranth. Even if you've never heard of these greens, they could be all around you, according to an interesting NPR piece on urban foraging. The story follows expert forager Sam Thayer around Washington, D.C., as he plucks and nibbles on uncommon salad ingredients, including weeds like shepherd's purse and sow thistle as well as Siberian elm seeds. He finds them in the unlikeliest of places -- reclaiming an abandoned garden box, sprouting near chain-link fences.    And, barring the risk of dog pee and pesticide, they're pretty good for you -- according to the story , more nutritious than your grocery store greens.
July 8, 2010 | By Sonoko Sakai, Special to the Los Angeles Times
It's farmers market day in Santa Monica and I have tempura on my mind. The Japanese farmer carries most of my staples — shishito peppers, burdock, kabocha squash and daikon radish, which I like to grate and put in the dipping sauce; it's like a sauce within the sauce that heats and aids digestion. Across the way, I see a mound of haricots verts. I buy a handful. Next to them are breathtakingly beautiful squash blossoms. I get a dozen. My tote bags fill up quickly. The baby carrots look irresistible too. I love to deep-fry them whole, including the young leaves.
April 5, 2014 | By Karin Klein
Congress and the U.S. Department of Agriculture should have consulted some everyday, health-conscious moms and dads before they drew up their amazingly byzantine rules for school lunches. I'm all in favor of the new policy's aim to put more fruits and vegetables in front of school kids, especially those who are poor enough to qualify for subsidized school meals. Even if that means a few veggies get tossed in the trash. Most parents know that children, especially those more used to Pringles than parsnips, do a lot of refusing before they develop a taste for vegetables.
December 26, 2013 | By David Karp
On a recent Saturday morning, Ed Williams stood off to the side at Santa Monica's downtown farmers market, scrutinizing a bright red mango like a detective trying to solve a mystery. "It looks damaged by hot water treatment, which is only used on imported mangoes," Williams said to market supervisor Laura Avery. Pointing to tiny white specks on the fruit, he added, "I think these are dead scale insects. " Williams is deputy director of the Los Angeles County agricultural commissioner's office.
November 13, 2013
Re "The toil in Mexican tomatoes," Nov. 11 The United States is the land of liberty, opportunity and happiness. In complete contrast are parts of Mexico. Last year, $1-billion worth of vegetables was exported from the state of Sinaloa, including nearly half the tomatoes Americans consume. The people who pick those vegetables should live like kings, yet they live like peasants. We contribute to their destitution. They produce their most prized resource for us, and we cheat them by not ensuring that they receive proper wages.
November 11, 2013 | By Monte Morin
A Canadian study has challenged the use of corn and safflower oils as healthy substitutes for saturated animal fats, saying the oils may increase the risk of heart disease. In a paper published Monday in the Canadian Medical Assn. Journal , researchers concluded that polyunsaturated vegetable oils that were rich in omega-6 linoleic acid, but relatively poor in omega-3 alpha-linolenic acid, were not associated with beneficial effects on heart health. Specifically, authors said a review of recent research suggested that though omega-6 linoleic acid lowered serum cholesterol levels, it also seemed to increase the risk of coronary artery diseases.
October 25, 2013
Total time: About 2 hours Servings: 8 to 10 Note: This is adapted from a recipe by Alexandra Panousis. 5 medium artichokes Juice of 2 lemons 2 onions, cut into 1/2 -inch lengthwise slices 4 cloves garlic, crushed 1/2 cup olive oil 5 plum tomatoes, peeled, seeded and chopped Salt 1 pound green beans, ends trimmed 1 cup water 1 green bell pepper, diced 2 Japanese eggplants, cut in 1/2 -inch...
August 23, 2013 | By David Pierson
The gig: Alex Weiser, 49, of Weiser Family Farms grows some of the Southland's most sought-after fruits and vegetables on three farms in Kern and San Bernardino counties. Weiser potatoes can be found on the vaunted Providence restaurant menu in Hollywood. His melons are picked ripe and sold at Whole Foods Markets. You can find him every Wednesday and Saturday at the Santa Monica Farmers Market. Family business : Weiser is co-owner of a family operation started by his father, Sid Weiser.
November 28, 2011 | By Jill U. Adams, Special to the Los Angeles Times
A law blocking new regulations of tomato paste, spuds and salt in school meals causes a stir. If you've been following the headlines recently, you could be forgiven for thinking that pizza is now considered a vegetable in the cafeterias of American schools. The latest food fight in Washington, D.C., did indeed feature this kid-food staple, especially a key ingredient - tomato paste. One point of contention was whether the amount of sauce contained in a pizza slice was enough to qualify as a "serving" of vegetables.
February 7, 1993
Wow! What a novel idea! A veggie burger that tastes just like vegetables ("Rock and Hard Places," by Charles Perry, Jan. 10). Did it ever occur to Perry that people order vegetables, rice and nuts because they like the flavor, not because they want to fool themselves into thinking that they're eating meat? PAM WOODSON Long Beach
August 13, 2013 | By David Zahniser
Los Angeles residents who grow fruits and vegetables near their front curb will get a respite from the city's code enforcement officials, under a measure approved Tuesday by the City Council. The council voted unanimously to ask city agencies to temporarily suspend rules that restrict the cultivation of gardens in the parkway, the area between the sidewalk and the curb. While enforcement is suspended, city officials will continue to work on new rules governing parkway landscaping, said Council President Herb Wesson.
August 1, 2013 | By Lisa Boone
Giants Garden, the edible garden that's planned for AT&T Park in San Francisco and billed as the first of its kind at a major American sports facility, is already generating an early public reaction that has its designers a little overwhelmed. The cold and foggy San Francisco weather has skeptics convinced that the edible garden, announced by President Obama earlier this week , will be problematic when it opens next season. “People think tomatoes won't grow in the fog,” lamented Silvina Blasen, the plant expert who designed the landscape with her husband, Eric Blasen.
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