Micronutrients are our friends
November is here, which is synonymous with more time indoors, and, incidentally, colds.
Colds will happen regardless of how diligent we are at exercising, washing our hands, getting the proper amount of sleep and the right nutrition, but there are things we can do to boost the immune system, thereby reducing the severity and length of a cold.
Micronutrients are all the rave lately, being talked about by the World Heart Organization and Harvard University. Essentially, they are nutrients that our body needs in small amounts to stay healthy.
This weeks' share contains a big bag of potatoes but remember to keep the peeler away from the spuds! Potatoes with the skin still on boasts an adequate amount of vitamin B6 to keep your body going.
And instead of taking a supplement, studies show that eating a varied diet is the key to keeping that immune system strong.
And with recipes like these extra crispy roasted potatoes and leftover mashed potato patties, it is easier than ever to take your (veggie) medicine!
Care for a Carrot?
There is nothing more special than a carrot that has been cared for.
This root has a way of telling us where and how it was grown, and how long ago it was picked.
We'd like to think that growing a good carrot is an art, and over the years, we've convinced more than one kid that carrots can be a treat.
Once in a while, I delight to see that a chef or popular magazine sharing my passion for a good carrot by highlighting this umbel, just as Food & Wine did in its latest edition.
Now I don't know about you, but my mouth waters at the prospect of a well-executed, basic roasted carrot.
Back when Chef Gibb from Pasta Kitchen & Bar was still around, I had the pleasure to taste his awe-inspiring carrot soup. Being the curious cat that I am, I had to ask for the recipe for this seemingly complex dish, and was floored by the fact that it had only 4 or so ingredients.
Turns out that what made the dish so special was that it was cooked in a pressure cooker and featured amazingly sweet carrots.
This tendency to keep a recipe simple, execute it using sheer culinary skill, all while highlighting a certain ingredient, is definitely a cooking mantra that I can be on board with.
And with Madeline's birthday fast approaching I can think of no greater homage to the humble storage crop than to feature it in a delicious cake.