Fun with friends: City Island with Vernie

Yes..... this is the Bronx. Well part of it anyway, City Island to be exact. Yesterday, my good friend Vern took pity on me, and we went out to one of my favorite spots in NY for (relatively) cheap eats. I've been stuck in my apartment for the past 3 weeks and I was craving fresh air and shrimp. Up in these parts that means City Island and for me - Tony's Pier Restaurant. The fries and shrimp are fresh and the atmosphere is really chill. For over an hour, Vern and I sat out on the pier gabbing and gossiping, listening to the seagulls, watching the boats sail across the water, and people watching. A perfect summer afternoon :-) Thanks Vern!

Food's Dirty dozen

To buy organic or not to buy organic, that is the question. My inner granola eating, healthy, "green" queen, says "Of course I buy organic... I would never purchase anything but the best produce to enter my temple" but my wallet says, "Think again sister". Realistically speaking, I can't afford to buy everything organic, so I buy what I can.

According to the Environmental Working group, these 12 fruits and veggies are huge offenders and you should try to purchase them organic. This is especially important for pregnant women and children. Farmer's markets are a good source of organic produce, and many accept food vouchers if you qualify for them. Remember, you health is your wealth....

This year's Dirty Dozen (Buy these organic if you can)

1. Apples

2. Celery

3. Strawberries

4. Peaches

5. Spinach

6. Nectarines

7. Imported Grapes

8. Sweet Bell Peppers

9. Potatoes

10. Domestic Blueberries

11. Lettuce

12. Kale/ Collard Greens

Pictures of Dirty Dozen and Clean 15:

http://www.ewg.org/foodnews/summary/

http://www.ewg.org/foodnews/?key=35249225

Eggplant Ragout

Happy and excited, and just back with my fresh from the farmer's market eggplant, I had a small dilemma... what do I do with it? I knew that I was craving something hearty and full of veggies, so I immediately went through my mental rolodex of recipes. Lo and behold, the only thing that I could think of was Eggplant Parmesan.... Mmmm my fave, but I had that last week and I really couldn't justify the additional assault to my arteries.

Mindful of this, I went to Recipe.com, to find something quick and easy to stir up in the pot. I was thinking that I wanted something with an Indian or Caribbean vibe ( Curry and coconut milk) and with a little spice. The closest that I came to it was this Eggplant Ragout with tomatoes and peppers and chickpeas. I chose this recipe because I already had most of the ingredients that the recipe called for.

Here is the recipe: http://www.recipe.com/eggplant-ragout-with-tomatoes-peppers-and-chickpeas/

Adaptations that I made:

I didn't have red peppers, so I used green peppers. I also chose to use dried chickpeas over canned because 1) They are suuuuper cheap $1 for a whole bag 2) Dried beans haven't been sitting in water, and who knows what other types of preservatives for years, 3) They taste better.
Also, after I made the stew, it was okay, but I really wasn't that impressed so I added:

3 tablespoons of coconut milk
1.5 tablespoons of good curry powder
1 teaspoon of cayenne pepper to bring up the heat



We've been eating it for the past 2 days and my mom continues to rave about it. :-) She knows how to make a girl feel good. Me being me, after day 1, I got sick of eating straight stew, so ob day 2, I drizzled whole wheat pocketless pita with olive oil and a sprinkle of sea salt and then loaded it up with the stew..... Bellissimo!!!!!!

Here is my slide show showing the process. This is my first one so let me know what you think.

Eggplant's Spec Sheet

Alias: Aubergine

Age: 2,000 + years old. Several Sanskrit records, some dating back as far as 300 BCE have written descriptions of the fruit. Yes if fact, the eggplant is a fruit.

Physical Characteristics: In the U.S. Eggplants are typically a deep purple color, but can be striped with white, all white and even yellow. They are typically elongated in shape. Outside of the States they come in a wide variety of shapes. When choosing one to take come with you choose one with firm, smooth skin, it should also feel heavy for its size.

Region of Origin: Hotly debated topic, but likely tropical Asia. It’s indigenous to the areas stretching from most probably the NE India and Burma, Northern Thailand, Laos, Vietnam and SW China.

Most Frequented U.S. Hideouts: California, Florida, New Jersey, Georgia, Michigan, New York are the largest producers of Eggplant by acreage. It’s in season July through October.

Superpowers: According to the New Whole Foods Encyclopedia by Rebecca Wood, it helps to diminish swelling, feverish conditions, and pain. It renews arteries, treats dysentery, and is used for bleeding problems. Ms. Wood also states that in Asia pregnant women are cautioned against eating it because it can cause miscarriages. It is medicinal in cases of STDs, ovarian cysts, uterine cysts, and menstrual irregularities. Ladies ( non-pregnant of course) Eat up!

Eggplant also contains Nasunin, an antioxidant and free radical scavenger that protects cell membranes from damage. Brain cells love eggplant too, because the fat in brain cell membranes.

Pesticide Alliance: Eggplant is listed by the Environmental Working Group under the “Clean 15”. This means that Eggplant is least likely to be contaminated by pesticides. So if I was strapped for cash, I would go for the conventional variety.

Resources:

Wood, Rebecca Theurer., Paul Pitchford, and Peggy Markel. The New Whole Foods Encyclopedia: a Comprehensive Resource for Healthy Eating. New York, NY: Penguin, 2010. Print.

http://www.thedailygreen.com/healthy-eating/eat-safe/Save-on-Sustainable-Gallery-44032808

http://www.ewg.org/foodnews/methodology/

http://www.agcensus.usda.gov/Publications/2007/Full_Report/Volume_1,_Chapter_2_US_State_Level/st99_2_030_030.pdf

http://www.agmrc.org/commodities__products/vegetables/eggplant_profile.cfm

http://www.hort.purdue.edu/newcrop/chronicaeggplant.pdf

http://www.ncbi.nlm.nih.gov/pubmed/10962130

TUNE IN TOMORROW ..... How to cook an Eggplant.

Food Art !!!!!

Acrylic on Cardboard

Whist picking through my brain for a creative way to highlight my produce of the week, and attempting to avoid being sued for using someone else's art, I remembered that I really enjoy painting. Growing up in the Bronx, part of me always wanted to be a graffiti artist. This desire to express myself continued to grow as I learned more and more about the street art movement and importance of self expression. Here is my interpretation of the eggplant, and my mini adventure in "tagging" up my stairwell.

To be honest it was kinda thrilling. Although my art was very removable, my heart started pound every time I heard the doors to the stairway open and close and the maintenance men get closer and closer. Check back tomorrow to see why besides it's absolutely royal color and crazy shape, the Eggplant it is sooo out of this world.

Today's farmer's market bounty.....

3 Eggplants

1 head of Broccoli

2 Artichokes

2 Nectarines

Cost: $5.25

Proof that eating out is suuuuper expensive. For $5.25, I have enough to make dinner for 4 people using ingredients that I already have stocked (eggplant and artichoke something), dessert (Nectarines and ice cream), plus a mid day snack (broccoli tempura).

This is about the same price that it would cost one person to eat one meal at Micky D's, Panera, Subway etc.....

Now what do I wind up doing with all of these delicious veggies? Check back and see :-)

Peaches, Peaches, Peaches

This weekend, after mini crisis number one million for this month, my brother, dad and myself found ourselves at my cousins' Sean and Wendy Nia's beautiful home. Thanks to them, the debacle caused by the morons at UHaul was remedied. It was hot, and we were tired so Wendy, always the gracious host, offered us fresh peaches from her local farmer's market and ice water. At first bite I was stunned by how succulent and sweet the peach was - absolutely divine.

Then I got to thinking.... there are probably a billion awesome things that can be done with this jewel of a fruit, and this is what I share with you. Check out this video on how to make poppy seed dressing to add to any salad adorned with summer peaches.

http://www.youtube.com/user/Freshtopia#p/u/29/N46pnI-lwOU

Health stuff: Peaches are high in Beta Carotine, Vitamin C, potasium and fiber. All of these things are wonderful for your body, but at this time my only concern is their affect on my palate. (Insert Homer drool) Mmmmm peaches.