The Strawberry Test: Support Your Farmers Markets!

Well my plans for the day have been totally wrecked due to the series of storms here in middle Tennessee.  So I decided to do a little food experiment...

The Battle:
Locally Grown Organic Strawberry vs. Grocery Store Bought Strawberry

The Question:
Is there really a big enough difference to go out of your way to buy local, organic produce?

The Test:
I recently bought a 16 oz carton of strawberries from the grocery, they looked plump and red just as strawberries should.  We ate them, they tasted just like other strawberries I have bought,  nothing out of the ordinary.  I put them in smoothies or sweetened them with a little sugar for dessert.

A few days later I went to an event that was promoting Savour Nashville (Posts About This Awesome Event Coming Soon!), where they gave all who attended a carton of locally grown, organic strawberries among other things.  These particular strawberries were grown in College Grove, TN at Delvin Farms.

So the test came about today when I went to make a salad for myself with some sliced strawberries...I eyed the two cartons wondering which one to use up first.  Then I decided, I can finally find out the TRUTH once and for all, about organic Strawberries that is.  Are they REALLY worth were the extra money or the extra time of having to go to a farmers market or some place other than a big Grocery store to get them.

So first I tested the shape, size, and color (inside and out)...

The Grocery Store Variety: Yes these were almost gone, but they were definitely "giant" berries  

Local and Organic: These were noticeably smaller than the other variety

Organic (Right) and Grocery (Left): The Organic definitely had more of a ruby red color, the Grocery had more of a rubbery looking skin

These next 2 pictures speak for themselves, Organic(Right), Grocery(Left)

The color difference was really intense inside, I was actually quite surprised about this!

As far as the Taste Test:  The Organic variety was juicy and so naturally sweet, I found myself actually craving the strawberries.  They didn't need a bit of added sugar!  Then I went to the Grocery Variety...absolutely NO COMPARISON!  They almost tasted bitter after eating the other variety, and the texture certainly did not have the juicy, succulence that the organic had.  I have never considered myself an "organic snob," but I may be after this test!  At least with Strawberries I will be!  We owe it to ourselves and our families to experience the "real" thing in our foods.  

Murfreesboro has wonderful Farmers Markets such as The Rutherford County Market on John Rice Blvd on Tuesday and Friday mornings beginning May 13 and Saturday Market On the Square starting June 4th.  I will actually be doing some Demos at the Market on John Rice Blvd (Tuesdays and Fridays) using the seasonal fresh produce.  Samples will be provided, it will surely be a fun learning experience for kids and adults!  Take advantage of the local produce and support our farmers, it is TOTALLY worth it!

    

Hands Down Winner: Delvin Farms Website

Taco Night! ...Just like the good ol days!

I titled this post "just like to the good ol days" because if you were a child of the 80s or 90s you probably had Taco Night at your house.  I'm guessing it was similar to ours consisting of the box that came with the seasoning and sauce packets and hard shells.  All ya did was add the ground beef and cut up some toppings...we usually had applesauce on side :)  It was always a delicious dinner that I looked forward to as I child...even the applesauce part!  To this day, Zach occasionally will ask if we can buy the "taco box" at the grocery and have it for dinner, and we have.  However, I think it is obvious we are becoming a more informed society and we know that prepackaged/preseasoned "ready to go meals" probably aren't the best option, but they are easy, convenient, and taste good.  So I decided to make over the Taco Night, which taste quite similar to the original, still easy to do, and has less sodium, fat, and calories.  If you like taco night...YOU MUST TRY THIS!
Taco Night Made-Over
Serves 4

 Ingredients:

• 1 lb-1.5 lb Ground Turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 Jalepeno, minced (discard seeds and veins)
• 2 Tbls Tomato Paste
• 1 Tbls Ketchup
• 1 tsp Oregano
• 2 Tbls Chili Powder
• 2 tsp Cumin
• Salt and Pepper to taste
• Corn Tortillas or Whole Wheat Flour Tortillas
• Toppings such as Avocado, Tomato, Lime Juice, Light Sour Cream, Cheese

Directions:

• Brown meat in a skillet and break apart as it cooks with a wooden spoon
• Add in onion, garlic, and jalapeno let cook stirring occasionally for about 3-4 minutes over medium heat
• Once veggies are softened add in paste and ketchup stirring into mixture until incorporated, then add the rest of seasonings
• Lastly add in about 1/4-1/2 Cup Water, cover, and let cook about five minutes over medium low heat- YOUR DONE :)

I topped our Tacos with a 

Quick Guacamole:

For 4 Serving:

Cube 2 avocados, mince 1 garlic clove, juice 2 limes and mash together with a fork, add salt to taste.  Easy, Quick, and Delish!

Monday Chicken Madness: Basil Prosciutto Chicken Roll Ups

SO as many of you know I am a finalist in the Perdue Verifiably Good Chicken Contest!  I was so excited to be a finalist in another video contest, since that is sort of "my thing."  I also thought what better way to kick off Monday Chicken Madness than with my Prosciutto Basil Chicken Roll Ups recipe itself since it's a little hard to read on the website.  You may view the making of the recipe at the link below and VOTE!

PLEASE don't forget to vote for my video at this link: April's Video Submission.  Just sign up (or sign in), and VOTE ONCE A DAY until April 18th!!

Basil Prosciutto Chicken Roll-Ups 

Serves 4-6 

Ingredients: 

4 Perdue Chicken Breast or 6 Perdue Thin Sliced Chicken Breast -

4 oz Goat Cheese, May Sub 1/3 Less Fat Cream Cheese 

1/4 Cup Chopped Fresh Basil 

1/4 Cup Chopped Sun Dried Tomatoes 

2 Tbls Lemon Juice 

4 slices prosciutto, cut in half lengthwise, may sub thinly sliced ham 

2 Tbls Extra Virgin Olive Oil 

3/4 tsp Salt 

1/2 tsp Pepper 

Directions: 

-If using regular Perdue Verifiably Good Chicken Breasts, butterfly, pound out to 1/4 inch 

thickness, and cut into 2 cutlets, season with salt and pepper 

-Mix goat cheese, basil, lemon juice, and tomatoes and spread evenly on each 

breast 

-Top with a strip of Prosciutto 

-Roll up and secure with a tooth pick 

-Preheat oven to 350 

-Heat oil in a skillet over medium-high heat and brown chicken on each side for 

2-3 minutes 

-Transfer chicken to oven for 10-15 minutes, or until cooked through

Eat More Chicken!

A Little Taste of Charleston...
As some of you may know, this past week I was invited to a Food Media Seminar in Charleston, SC hosted by the National Chicken Council and US Egg and Poultry Association.  Let me say first of all it was an AMAZING experience where I learned so much as well as met some amazing people from magazines and publications I read on a regular basis!  We were fed amazing food from some of the top Chefs in Charleston and stayed at the beautiful Charleston Place Hotel.  Here is a little taste of the places we visited:

The grand Riviera Theatre

 Charleston Tea Company Home of American Classics Tea ( the only Tea Plantation in America),

The Firefly Vodka Distillery where  delicious Sweet Tea Vodka is made

 The Angel Oakl, reportedly the oldest living thing, living or man made,  expanding 17,000 square ft

 The breathtaking home of a Charleston Junior League member where we received America's Oldest Junior League Cookbook in Print

 I could go on and on about the sightseeing, but I also learned so much about the Chicken Industry and nutritional information that truly inspired me.  We were able to ask direct questions to the "Big Boys" in the industry, I am talking about CEO of Tyson Foods, CEO of PERDUE Chicken (Jim Perdue, himself!) CEO of Sanderson Farms, and CEO of Peco Foods.  It was nice to hear the "other side of the story" if you will.  I have seen Food Inc and many of the other films about the Food/Chicken Industry in America.  I do not think it is perfect by any means, BUT they have made huge changes in the past 10 years to improve the quality of their chicken and give consumers what they want! We also heard from nutritionists and an economist on the state of the food industry.  Here are a few points that really stuck out to me:

1)   The USDA prohibits the use of hormones and steroids in Chicken...yes that mean all chicken you can purchase at the grocery store.  Those big plump chicken breasts you see are NOT pumped full of steroids, they are simply grown longer, imagine that!

2) The 2010 Dietary Guidelines have said eating an EGG a day is preferred, INCLUDING THE YOLK,  Thank the Lord!  I can't stand the "egg whites only" fad.  The yolk is where all of the vitamins and good fats are!

3)The Guidelines also suggested...we eat less, HA!  Don't worry so much about "low fat" foods, it's really about eating NUTRIENT DENSE foods.  And of course unprocessed food, such as Whole Grains, real eggs, fruits, veggies, and even skin on Chicken.

4) Yes I said it, we can expand our "boneless, skinless chicken breast" minds, and give the skin and back end (legs and thighs) some attention!  They are a little higher in fat, but they are also higher in Monounsaturated and Polyunsaturated fats which are heart healthy (same benefits of olive oil)  but remember portion control.

5) You may already know this but for a refresher the plate should be composed of:  1/4 plate whole grains, 1/4 plate meat, 1/2 plate nutrient rich Fruits and Vegetables.  Think of meat and pasta/rice as side dishes to the Fruits and Veggies.

There are so many more things I could say but this getting pretty long.  I will end this by announcing that  starting Monday I will begin Monday Chicken Madness...featuring a weekly Chicken Recipe.  We all buy it, we all eat it, so there is always a need for more great go to chicken recipes, so be on the look out for that!

Also I am a finalist in a Perdue Cooking Video Contest, so PLEASE Vote for my Prosciutto and Basil Chicken Roll Ups Video.  I will be posting the recipe tomorrow, or you can just go the link to watch me make it and VOTE ONCE A DAY: http://perdue.shycast.com/submission/show/1045

I can't thank you enough for your support, I could win $4,000 and free Chicken for a year if I win!!  :)