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Native to the Kalahari Desert of southern Africa, and once commercially grown only in New Zealand (Kiwano® is a trademark of New Zealand growers), Kiwano melons are now grown in California and Mississippi as well as well as Africa, Australia and Chile. So you may be seeing more of them soon. The horned melon, Cucumis…
Continue reading “FOOD FUN: Horned Melon or Kiwano”
For Cinco de Mayo, these mango bowls are great as a dessert with a scoop of vanilla ice cream or lemon sorbet. The recipe is from Urban Accents, which makes it with its Rio grande chili blend, an award winning chili seasoning that balances a smoky mesquite flavor with chili pepper, onion, garlic and bell…
Continue reading “RECIPE: Grilled Mango Bowls With Ice Cream”
Here’s what’s in season for Spring. Not everything may be available in your area, but what is there should be domestic—not imported from overseas. Some of the items are harvested for only a few weeks; others are around for a while. So peruse the list, note what you don’t want to miss out on, and…
Continue reading “PRODUCE: Spring Fruits & Vegetables”
By the time it gets to market, the leaves (which are mildly toxic) are typically cut off rhubarb, and only the stalks are sold. Rhubarb looks like pink celery, but it isn’t related. Photo courtesy OurOhio.com. Spring is rhubarb season. It parallels asparagus season, available fresh for just three months a year—April through June.…
Continue reading “TIP OF THE DAY: Ways To Enjoy Rhubarb”
The “dirty dozen” of produce refers to those fruits and vegetables that have the most pesticide residues. If you’re going to buy organic versus conventional produce, these are the foods to buy. Since agricultural practices change, The Environmental Working Group (EWG) creates an annual Shopper’s Guide to Pesticides to reduce your exposure to chemical pesticides.…
Continue reading “TIP OF THE DAY: The New “Dirty Dozen””
