Archive | July, 2011

Silvercreek

28 Jul

Silvercreek is a unique, natural wood-and brick restaurant that prides itself in its knowledgeable and competnet culinary staff.  It is a great location for casual fine-dining.  They use fresh, local ingredients and all of their artisan breads are baked from scratch every day.  The have a vast variety on their lunch and dinner menus and a long wine and beer list to match!

Location

402 N Race St

Urbana,IL61801

217-328-3402

Hours

Lunch: Monday – Saturday 11am-3pm

 

Dinner: Monday – Thursday 5-10pm; Friday – Saturday 5pm-11pm; Sunday 5-10pm

 

Brunch: Sunday 10am-2:30pm

Menu

Check out their menu here.

Advertisements

Broccoli

27 Jul

Description

Broccoli is a hardy vegetable of the cabbage family this is high in vitamins A and D.  It develops best during cool seasons of the year.  Fun fact: BROCCOLI is worth 12 points in scrabble!

Nutrition

  • Broccoli is low fat & low in sodium
  • Broccoli is saturated fat free & cholesterol free
  • Broccoli is high in vitamin C & folate
  • Broccoli is a good source of dietary fiber & potassium

Selection & Storage

Choose odorless broccoli heads with tight, blush-green florets. Refrigerate broccoli and use within 3-5 days.

Check out this video of broccoli selection & storage:

http://www.fruitsandveggiesmorematters.org/video/VideoCenter.php?Auto=1&start=0&Video=13&SuperSubID=19

Preparation

Just wash and cut broccoli into smaller pieces

Ways to Enjoy

  • Steam broccoli for 2-3 minutes- this is a great way to lock in all the nutrients!
  • Eat it raw- by itself or in a salad
  • The stalks are nutritious too!  Cut them up and add to your favorite soup or casserole
  • Add broccoli to your stir fry
  • Grate broccoli stalks and add them to your favorite cole slaw recipe
  • Try this easy pasta dish:

Blanche broccoli florets and add to your favorite whole wheat pasta salad before chilling, or toss with a little olive oil and add to hot pasta for a delicious and filling dish

Recipes

Steamed Broccoli with Lemon-Dill Dressing

1 bunch broccoli (about 2 pounds)

3 carrots, peeled and cut into 2-inch strips

Lemon-Dill Dressing

6 tablespoons olive oil

2 tablespoons lemon juice

Zest of one lemon, grated or minced

¼ teaspoon black pepper (optional)

1 teaspoon dried dill weed or 3 teaspoons fresh dill

Salt to taste

Wash, trim stems from broccoli and peel, cut into strips the same size as carrots. Cut florets into small uniform pieces and set aside. Prepare carrots and set aside. Bring a large saucepan of water to a boil. (Or prepare the steamer) Add carrots and broccoli stems. Cook for one minute. Add broccoli florets and boil two minutes longer. Do not over cook. Drain, and rinse under cold running water, drain again. Place in a large bowl and gently toss with dressing. Serve immediately. Makes six servings.

Broccoli Stir-fry

  • 2 tablespoons toasted sesame seed oil
  • 1/2 cup walnuts, broken or chopped coarsely
  • 1/4 cup chopped green onions with tops (optional)
  • 4 cups broccoli florets
  • 1/4 cup red pepper strips
  • 2 tablespoons lite soy sauce

In a large heavy, skillet heat oil until hot. Add walnuts and onions and stir-fry for one minute tossing constantly. Add broccoli and continue to toss for three to four minutes. Add red pepper strips and soy sauce and continue to cook one minute longer. Serve immediately. Makes six servings.

(image source: urbanext.illinois.edu)

Sources

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

University of Illinois Extension. (2011). Watch Your Garden Grow. http://urbanext.illinois.edu/veggies/broccoli.cfm

PEACHES

11 Jul

If you were to only buy one thing at the farmers’ market in your lifetime…buy a peach. Take a big, juicy bite and see if you don’t agree. 

(image source: partyresources.blogspot.com)

Description

The peach is a member of the rose family, cousin to apricots, cherries, plums, and almonds. Peaches are a juicy, sweet, fragrant fruits that grow on trees.  Peaches can have yellow flesh or white flesh.

Nutrition

  • Peaches are low fat, saturated fat free, sodium free, and cholesterol free. 
  • Peaches are a good source of vitamin C, vitamin A, niacin, and potassium.  
  • Peaches are also a good source of fiber.  

Selection

Choose peaches with firm, fuzzy skins that yield to gentle pressure when ripe.  Avoid blemishes and overly firm peaches.

Preparation

Wash thoroughly and rub with a paper towel to remove the fuzz.

Ways to enjoy

  • The easiest way to enjoy a peach is to grab one for a fresh, delicious snack. No need to add flavor, peaches pack it all!
  • Peaches can be dried, canned, made into jams, jellies, and preserves, used for desserts, and used as an ingredient in many other dishes, including appetizers and entrees.
  • Peaches are great for smoothies or for adding to tea or lemonade.
  • Bake, broil, sauté, or grill peaches.  Try adding cinnamon or other fruit along. 
  • Peach fruit leather. Steps: Peal and pit peaches then purée in a blender. Pour the purée onto wax paper-lined cookie sheets and dry in a dehydrator or the oven at a very low temperature.
  • Add peaches to dessert…peach cobbler, peach pie, peach tarts, peach coffee cake.
  • Include peaches in your breakfast.  Slices on the side or on top of oatmeal, cereal, yogurt, or cottage cheese.  

Storage

Store unripe peaches in paper bag.  When ripe, store at room temperature for usewithin 1-2 days. Because fresh peaches are highly perishable, don’t buy more than you plan to use. Even when unripe, they spoil easily.

Extras

Peaches have been a popular fruit in the South since the Spaniards first brought them to North America, but they originate in China.

California, Georgia and South Carolina are the largest producers of peaches in the United States.

Recipes

http://allrecipes.com//Recipes/fruits-and-vegetables/fruits/peaches/Main.aspx

(image source: dcfud.smorgasblog.com) 

Sources

Fruitsinfo. (2011). Peaches. Retrieved from http://www.fruitsinfo.com/peaches.htm

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

Watson, M. (n.d.) About.com Local Foods. All About Peaches. Retrieved from http://localfoods.about.com/od/summer/tp/AllAboutPeaches.htm


Radio Maria’s

7 Jul

Looking for a place to enjoy a nice dinner?  Check out Radio Maria’s located in historic downtownChampaign!  The owners are both artists who studied at theUniversityofIllinois.  They used their creativity to create Radio Maria’s unique style and delicious food creations. 

                                                 (Image source: radiomariarestaurant.com)

Location

119 N. Walnut St

Champaign,IL61820

217-398-7729

Hours

Monday 5pm-2am

Tuesday – Friday 4pm-2am

Saturday & Sunday 10:30am-2am

Menu

Check out all of Radio Maria’s menus (Dinner, Tapas, Brunch, Dessert, Late Night) here.

Try the Eggplant Frites on the Tapas menu (we love Eggplant- check out this weeks specialty crop post)

 

                                                 (Image source: radiomariarestaurant.com)

Eggplant

6 Jul

Description

Eggplant is a member of the nightshade or potato family, which also includes tomatoes and hot peppers.  Eggplants can be purple, green, white or striped, pear-shaped or cylindrical and the size of a golf ball to a football.  Eggplant grow in a manner similar to tomatoes, hanging from the vines of a plant that grows several feet in height.

 Nutrition

  • Eggplant is fat free, cholesterol free, and sodium free
  • Eggplant is a good source of dietary fiber

 Selection

Choose eggplants that are heavy for their size and without cracks or discolorations.

 Preparation

Wash the eggplant first and then cut off the ends.

 Ways to Enjoy

  • Cut eggplant into cubes, add curry sauce, and simmer until tender.  Serve over brown basmati rice
  • Add eggplant to your stir-fry early on so it cooks thoroughly
  • Roast a small eggplant. Cool. Peel and cut into cubes. Add to tomato sauce with fresh basil. Serve over pasta.
  • Slice an eggplant lengthwise into thin slivers and use in lasagna in place of noodles
  • Eggplant can be baked, roasted in the oven, or steamed.
    • To bake eggplant whole, pierce several times with a fork and bake at 350°F for 15-25 minutes

 Storage

Place uncut and unwashed eggplant in a plastic bag and store in the refrigerator crisper drawer.  Use within 5-7 days.

 Recipes

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

                                                (image source: veggiegardeningtips.com)

 Sources

George Mateljan Foundation. (2011). Eggplant. Retrieved from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=22

Produce for Better Health Foundation (2011). Fruit & Vegetable Nutrition Database. Retrieved from http://www.fruitsandveggiesmorematters.org/?page_id=2469