Archive | June, 2011

Escobar’s

29 Jun

Come to Escobar’s for fabulous food in a cozy and comfortable atmosphere!  There is outdoor seating for those sunny summer days and cool summer evenings.  For lunch they have a handful of tasty salads and sandwiches to choose from.  All of the sandwiches are served with sweet potato fries and mixed greens.  Want a little more than a sandwich?  Try the Fish Tacos entrée!  The dinner menu includes all the same salads and several additional entrées.

                                                                    (Image source: yelp.com)

Location and Hours

6 East Columbia Avenue

Champaign,IL61820

 Open Tuesday-Sunday

        Dinner: Tuesday-Thursday and Sunday 5-9pm; Friday and Saturday 5-10pm

        Lunch: Tuesday-Friday 11am-2pm (no lunch served on Saturday)

        Brunch: Sunday 11am-2pm

 

 Menu

Read Escobar’s menu online here.

For dinner, try the sautéed shrimp and scallops with grilled asparagus (we love asparagus- check out our Featured Speciatly Crop page on asparagus.)

Manager: Jane Anderson

Head Chef: Obdulio Escobar- also head chef at Milos inUrbana,IL

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CUPHD Marketing Wellness starts July 5th!

28 Jun

Women and child over 1 participating in the WIC program are eligible to receive $15 worth of vouchers for local farmers’ markets, including the market located at the WIC office, starting next Tuesday, July 5th.  Come to Public Health any Tuesday in July from 1-5 pm and pick up your vouchers and use them onsite for great local produce!  Also this year at the CUPHD Farmers’ Market, for farmers’ market voucher and SNAP food purchases between $5 and $15, we will match that amount with additional, free produce!  We hope to see you at the market!

Radishes

28 Jun

Description

Radishes are a root vegetable.  There are several varieties of radishes including: Red Globe, Black, Daikons, White Icicles, and California Mammoth White.  When you think of radishes, you probably think of Red Globe- the familiar small, round, red and white radish.  Radishes, especially white radishes, are often mistaken for turnips.  They may look similar but radishes have a very distinct taste! 

Nutrition

  • Radishes are fat free, cholesterol free, and low in sodium.
  • Radishes are high in vitamin C

Selection

Choose smooth, brightly colored, medium sized radishes.  Attached tops should be green and fresh looking.

Preparation

Scrub radishes and trim off the stem end and tip.  You can peel the radishes or leave the skin- up to you!

Ways to enjoy

  • Eat them raw- whole or sliced
  • Grate red radishes into pasta or a salad
  • Add a cup of chopped radishes to your soup
  • Slice and serve on a veggie tray
  • Eat them cooked- boil, steam, or roast
    • Boil radishes in water for 10-20 minutes
    • Steam radishes in a steamer for 5-15 minutes
    • Slice radishes, toss with olive oil, spread onto a baking sheet and roast at 425°F for 30-45 mintues

Storage

Remove tops and store in a plastic bag in the refrigerator for up to 1 week.

Recipes

http://allrecipes.com/recipes/fruits-and-vegetables/vegetables-n-z/radishes/top.aspx

http://www.foodnetwork.com/recipes/rachael-ray/braised-radishes-recipe/index.html

 

                                                       (Image source: urbanext.illinois.edu)

Sources

Ehler, James T. (2011). Radish (Vegetables). Retrieved from http://www.foodreference.com/html/artradish.html

Produce for Better Health Foundation (2001). Fruit & Vegetable Nutrition Database. Retrieved from http://www.fruitandveggiesmorematters.org

Ko Fusion

22 Jun

Serves natural meats, wild caught seafood and local produce.  Their menu features both signature sushi and a unique blend of Contemporary American and Asian cuisine.  Have an extensive beer and wine menu and offer a full array of sakes and house cocktails. Drink bar, sushi bar, private party room and seasonal outdoor seating.

Check out the menu here http://www.kofusion.com/?page_id=6

Make reservations online!

Hours:

Fri, Sat, Mon: 11am-11pm

Sunday, Tue-Thurs: 11am-10pm

Lunch buffet: Mon-Fri 11:30-1:30pm

 

How to find them: One east main, Champaign, IL 61820

217-531-1166

BLUEBERRIES

20 Jun

Blueberries in pie. Blueberries in salad. Blueberries in muffins.  Blueberries in yogurt. Blueberries in pancakes.  Blueberries in cereal.  Blueberries all by themselves. When can’t you add blueberries? We dare you to be creative!

(image source: flickr.com)

Description

Blueberries are a native North American fruit (and there are only 2 others!) Blueberries are the fruit of a shrub bush and grow in clusters. Blueberries have a deep color, ranging from blue to maroon to dark purple, and they have a white-gray waxy protective coat.  

Nutrition

  • Blueberries are low fat, saturated fat free, sodium free, and cholesterol free. 
  • Blueberries are a good source of dietary fiber and an excellent source of vitamin C and manganese.  
  • Blueberries are also a good source of antioxidants (disease-fighting substances). 

Selection

Choose firm, plump, dry blueberries with dusty blue color and uniform in size.

Preparation

Wash blueberries with cold water before use and dry. 

Ways to enjoy

  • Mix with spinach or lettuce, nuts, strawberries and a light dressing for a salad. 
  • Add to pancake or waffle batter, or top with blueberries after cooking.
  • Top any cereal or oatmeal with a handful of blueberries.
  • Make your own fruit parfait. Layer blueberries with yogurt, granola, and another fruit of your choice.
  • Eat blueberries plain! Grab a handful on the go. Fill up a bowl while you read a book. 
  • Bake desserts for special occasions with blueberries in them to make celebrating more healthy. How about blueberry and lemon cheesecake bars? We recommend using reduced fat cream cheese.  http://www.blueberryrecipes.org/blueberry-cheesecake/    

Storage

Do not wash blueberries before storing.  Refrigerate blueberries for 10 days to 14 days.

Extras

The legend has it that the Native Americans gave blueberries to the pilgrims to help them make it through the first winter.

A single bush can produce 6,000 blueberries in a year. 

Recipes

http://www.blueberrycouncil.com/recipes-homestyle.php

(image source: blueberryrecipes.org) 

Sources

(2011). Preparing Blueberries for Cooking. Retrieved from http://www.recipetips.com/kitchen-tips/t–1439/preparing-blueberries-for-cooking.asp

Produce for Better Health Foundation. (2011). Fruit & Vegetable Nutrition Database. Retrieved from http://www.fruitsandveggiesmorematters.org/?page_id=164

United States Highbush Blueberry Council. Nutrition. Retrieved from http://www.blueberrycouncil.com/


Cafe Luna

14 Jun

Located at 116 North Chestnut Street, Café Luna offers a delicious choice for Sunday brunch, soups, salads, and sandwiches for lunch any day of the week, and an extensive dinner menu list of unique tapas and entrees! Luna offers local produce purchased from Blue Moon farm outside of Urbana! Check out their website to view a full menu! http://www.luna-cu.com/

Asparagus

10 Jun

ASPARAGUS

 Description

 Asparagus is a green vegetable that resembles a spear with a budding head.  Asparagus is the only common vegetable that grows wild along roadsides and railroad tracks over a large part of the country.  There are several varieties including: green asparagus, violet or purple asparagus, and wild asparagus.

 Nutrition

  • Asparagus is fat free, saturated fat free, sodium free, and cholesterol free
  • Asparagus is a good source of vitamin A and vitamin C
  • Asparagus is also high in folate

 Selection

 Choose odorless asparagus stalks with dry, tight tips.  Avoid limp or wilted stalks.

 Preparation

  • Wash under cool running water and trim an inch from the stem end
  • Use a vegetable peeler to peel about an inch off the bottom end, if desired

 Ways to enjoy

  • Asparagus can be eaten raw, steamed, boiled, grilled, roasted, or incorporated into casseroles or salads.
  • Cook fresh asparagus in a small amount of boiling water until tender, about 5 to 8 minutes.
  • Drizzle cooked asparagus with olive oil, lemon juice, salt and pepper.

 Storage

 Refrigerate asparagus for up to 4 days by wrapping the ends of the stalks in wet paper towel and placing in a plastic bag.

 Extras

 Asparagus is in-season in Illinois from early May through mid June- pick some up at the Farmers’ Market this week!

 Recipes

 http://www.foodnetwork.com/topics/asparagus/index.html

 http://allrecipes.com/Recipes/everyday-cooking/seasonal/spring/asparagus/Main.aspx

 Sources

 Produce for Better Health Foundation. (2011). Fruit & Vegetable Nutrition Database. Retrieved from http://www.fruitsandveggiesmorematters.org

 Universityof IllinoisExtension. (2011). Watch Your Garden Grow. Retrieved from http://urbanext.illinois.edu/veggies/asparagus.cfm

 

                                                  (image source: garden.org)

                                       (image source: homecooking.about.com)

Kleiss Produce Farm

2 Jun

Meet Urbana’s Market at the Square’s longest-standing grower- Kleiss Produce Farm.  Robert (Bob) Kleiss, owner, has been a part of the Market for more than 30 years!

Kleiss Produce Farm is a family owned and operated farm located inTuscola,IL.  They grow tomatoes, strawberries, peppers, asparagus, rhubarb, broccoli, cauliflower, peaches, melons, pumpkins, sweet corn, and much more!

Come out to Urbana’s Market at the Square on Saturdays from 7:00am to 12:00pm and take home some fresh produce from Kleiss Produce Farm!

Bob Kleiss, owner of Kleiss Produce Farm, had been a part of Urbana's Market at the Square for over 30 years.

PONTIOUS FARM

1 Jun

The Pontious Farm is simple.  They grow ‘em, you pick ‘em.  But the experience and the specialty crops do not disappoint.  We recommend you spend an afternoon at the Pontious Farm and see for yourself.  

As the only pick-your-own berry, herb, and vegetable farm in East Central Illinois, Rick and Nancee Moster Pontious have been enjoying life on the farm for over 40 years.  Both Rick and Nancee have always held full-time jobs outside of managing the farm, so this farm really is YOU pick.

(image source: pontiousfarm.com)  

Specialty Crops at the Pontious Farm

  • Cherries
  • Rhubarb
  • Herbs
  • Raspberries (red and black)
  • Sweet corn
  • Blackberries
  • Squash
  • Green beans
  • Pumpkins
  • Blueberries
  • Jostaberries
  • Zucchini
  • Cucumber
  • Cabbage
  • Currants: red, white, and black
  • Gooseberries
  • Tomatoes: grape, roma, large
  • Sweet bell peppers
  • Sweet banana peppers
  • Medium hot peppers

Ask the Farmer

Rick Pontious says…”the most popular specialty crop is the blueberry.”  

“We use organic practices, but are not certified as organic (and do not plan to go through the certification process). We do occasionally use herbicides to help control weeds when necessary, other we till the grounds to remove weeds as much as possible.  We do not use pesticides but do use NEAM Oil to help control Japanese beetles.”

Location and Hours

Opens in mid-June!

Monday through Friday, 8am – 2pm

Saturday, 8am – 5pm

Sunday, 9am – 5pm

The Pontious Farm is located in White Heath, IL. 

Pontious Farm is in White Heath, Illinois, 15 miles west of Champaign, Illinois, off Interstate 72.

The Pontious Family recommends these recipes…

  • Blueberry crunch
  • Raspberry crunch
  • Rhubarb mandarin crunch
  • Basil pesto
  • Parsley chive pesto
  • Herb cream cheese
  • Herb salad
  • Mint tea
  • Corn soufflé
  • Squash, apple, sweet potato bake

http://pontiousfarm.com/recipes.html

Visit www.pontiousfarm.com for more information about events, frequently-asked questions, and pictures of happenings on the farm.  

CRANE ALLEY

1 Jun

Take a stroll down Main Street in Urbana and be sure to stop at Crane Alley Restaurant & Bar.  You can spot it by its adjacent alley, literally Crane Alley, with outdoor seating in the summer. Gourmet dining and the most extensive beer selection in the area are two great reasons to check out Crane Alley.

(image source: pubcrawler.com)

Location and Hours

115 W. Main Street

Urbana, IL 61801

Open daily 11am—2am

Menu

Read Crane Alley’s menu online here.

We recommend as an appetizer beets chips served with goat cream cheese  (We love beets…check out Featured Specialty Crops).

(image source: flickr.com)