Spotlight on Summer Vegetables: "River Cottage Veg" Cookbook
Roasted Beet Salad with Fried Summer Squash and Figs
Tips for Getting Your Kids to Love Vegetables
Ze'ev Vered's Garden
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beet and squash salad with figs","publishDate":1252379800,"status":"inherit","parent":6671,"modified":1561482795,"caption":"Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction","credit":"Stephanie Hua","description":"Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2009/09/roasted-beet-and-squash-salad-003b.jpg","width":500,"height":333}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"stephanie":{"type":"authors","id":"5010","meta":{"index":"authors_1591205172","id":"5010","found":true},"name":"Stephanie Lucianovic","firstName":"Stephanie","lastName":"Lucianovic","slug":"stephanie","email":"svwl22@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"A former picky eater, Stephanie V.W. Lucianovic is a writer, editor, and lapsed cheesemonger in the San Francisco Bay Area. A culinary school grad with an English lit degree, she has written for CNN.com, MSNBC.com, Popular Science, The New York Times, The Washington Post, and The Boston Globe. Additionally, she has been writing for KQED's Bay Area Bites since its inception and is the website editor for KQED's Emmy-award winning show \"Check, Please! Bay Area.\"\r\n\r\nStephanie was an original recapper at Television Without Pity and worked on a line of cookbooks for William-Sonoma as well as in the back kitchen of a Jacques Pépin cooking show. Her first book, \u003cem>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1336686296&sr=8-1\">SUFFERING SUCCOTASH: A Picky Eater's Quest To Understand Why We Hate the Foods We Hate\u003c/a>\u003c/em> (Perigee Books, 2012) is a non-fiction narrative and a heartfelt and humorous exposé on the inner lives of picky eaters that Scientific American called \"hilarious\" and \"the perfect popular science book for a reader that doesn't think he or she wants to read a popular science book.\"\r\n\r\nStephanie lives in Menlo Park with her husband, three-year-old son, assorted cats, and has been blogging at \u003ca href=\"http://www.grubreport.com\">The Grub Report\u003c/a> for over a decade. \r\n\r\nFollow her on Twitter at \u003ca href=\"https://twitter.com/grubreport\">@grubreport\u003c/a>","avatar":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twitter":"grubreport","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Lucianovic | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/84d0f89a008bd17a3bf4cb32020d1543?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie"},"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"thy-tran":{"type":"authors","id":"5018","meta":{"index":"authors_1591205172","id":"5018","found":true},"name":"Thy Tran","firstName":"Thy","lastName":"Tran","slug":"thy-tran","email":"thy@wanderingspoon.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Thy Tran writes literary nonfiction about food, the rituals of the kitchen, and the many ways eating and cooking both connect and separate communities around the world. She co-authored the award-winning guide, Kitchen Companion, and her work has appeared in numerous other books, including Asia in the San Francisco Bay Area: A Cultural Travel Guide and Cooking at Home with the Culinary Institute of America. Her writing has been featured in The Washington Post, Los Angeles Times, San Francisco Chronicle, Fine Cooking and Saveur. A recipient of a literary grant from the San Francisco Arts Commission, Thy is currently working on a collection of essays about how food changes in families across time and place.\r\n\r\nThough trained as a professional chef, she works on cookbooks by day, then creates literary chapbooks by night. An old letterpress and two cabinets of wood and lead type occupy a corner of her writing studio, for she is as committed to the art and craft of bookmaking as she is to the power of words themselves. In addition to writing, editing, teaching and printing, Thy remains active in local food justice and global food sovereignty movements. Visit her website, wanderingspoon.com, to learn more about her culinary adventures.","avatar":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Thy Tran | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/5b7758ab85c07037c4ea4dae26be27bd?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/thy-tran"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_62716":{"type":"posts","id":"bayareabites_62716","meta":{"index":"posts_1591205157","site":"bayareabites","id":"62716","score":null,"sort":[1370965025000]},"guestAuthors":[],"slug":"spotlight-on-summer-vegetables-river-cottage-veg-cookbook","title":"Spotlight on Summer Vegetables: \"River Cottage Veg\" Cookbook","publishDate":1370965025,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Fearnley-Whittingstall_Hugh600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Fearnley-Whittingstall_Hugh600.jpg\" alt=\"Hugh Fearnley-Whittingstall. Photo: Simon Wheeler\" width=\"500\" class=\"size-full wp-image-63270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hugh Fearnley-Whittingstall. Photo: Simon Wheeler\u003c/figcaption>\u003c/figure>\n\u003cp>Homesteading advocate, prolific author, and British television star Hugh Fearnley-Whittingstall knows that few of his many dedicated fans would expect him to get excited about eggplant. Or about bean and spelt soup, kale and onion pizza, stir-fried sesame cauliflower, or potato-and-tomato kebabs, to name just a few of the recipes in his eighth and latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607744724/kqedorg-20\">River Cottage Veg: 200 Inspired Vegetable Recipes\u003c/a>. After all, Fearnley-Whittingstall, who made his name with the \u003ca href=\"http://www.rivercottage.net\">River Cottage\u003c/a> series of down-to-earth, dirt-on-your-wellies guides to the homegrown good life, is best known for his unabashed nose-to-tail love of meat and fish, coupled with an outspoken dedication to humane, sustainable ranching and animal husbandry. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580088430/kqedorg-20\">The River Cottage Meat Book\u003c/a> and its companion, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740052/kqedorg-20\">The River Cottage Fish Book\u003c/a>, are must-have how-tos for every hands-on ethical omnivore from Notting Hill to Bernal Heights. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607744724/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Fear_River-Cottage-Veg600.jpg\" alt=\"River Cottage Veg Hugh Fearnley-Whittingstall. Photo: Simon Wheeler\" width=\"500\" class=\"aligncenter size-full wp-image-63269\">\u003c/a>\u003c/p>\n\u003cp>But on a recent visit to San Francisco, Fearnley-Whittingstall acknowledged the difference that climate change and the world's unbridled appetite for animal protein has made in his outlook. Addressing a standing-room-only crowd at \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> in Noe Valley, the scarf-wearing author, while still a confirmed omnivore, encouraged all of us to start eating our fruit and veg \"with gay abandon.\" Doing this book, he told the crowd, was \"really a life-changing experience, and now, as a cook, I'm in a different place than I was before I did this. The transformation for me was just, you have to put meat and fish on one side, for a bit...and give some full attention to the veg. And then we will realize that all the things that we do in reverence to meat and fish--the spices we use, the herbs, the techniques of cooking that we bring to these ingredients--we can do all that with veg, and when we do, we have an even richer palette to play with.\" \u003c/p>\n\u003cblockquote>\u003cp>So we can roast veg, we can barbecue it, we can grill it, we can deep-fry it, and of course we can eat it raw, but that doesn't mean only one way. We can slice it very very thinly and muddle it up with other ingredients, we can mix the raw and the cooked, we can mix the roots and the leaves, we can sprinkle over the top spices whole and toasted. And then we can really start to play with this extraordinary range of ingredients. \u003c/p>\n\u003cp>So, even if you came here this evening hoping to talk about pork bellies and roasted bones and smoked fish of one kind or another: Hey, I love those conversations! Let's have them, let's do that. But please also have a think about what is actually a major issue. I don't want to be preachy about it; what I want to do is just tempt you, and tell you that vegetables are delicious and here are some lovely recipes and I hope you enjoy them.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>This isn't quite 24/7 vegetarian food; many of the dishes, especially the pastas, salads, and soups, are light and simple, the food of someone taking a break from heavier meat-based dishes. Sometimes, taking out the meat allows for creative revitalization of comfort food standards, as in the Vegeree, a veggized version of the Anglo-Indian breakfast dish \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/feb/24/how-to-cook-perfect-kedgeree\">kedgeree\u003c/a>, in which curried roasted eggplant and zucchini replace the typical smoked haddock to make an entirely new and appetite-whetting dish. Some dishes, though, just feel reduced, like the Fish-free Salade Nicoise, which sorely misses its tuna; without it, this toss of lettuce, green beans, potatoes, and too many wedges of egg evokes no sweltering afternoon in Provence. \u003c/p>\n\u003cp>But for the omnivores on your list looking to eat more veg, or expand their repertoire of intriguing, appetite-whetting vegetable sides or Meatless Monday offerings, \u003cem>River Cottage Veg \u003c/em>should do the trick. It's hard not to love a book with a recipe for DIY Pot Noodles, made healthy with quick-cooking egg noodles, lots of shredded fresh vegetables and a hot-water broth seasoned with soy sauce, lime juice, curry powder, garlic and ginger instead of the desiccated carrot cubes, MSG, salt, and sugar of your typical office-lunch Cup o' Noodles. True to his word, Fearley-Whittingstall isn't afraid to give his vegetables the same reverence--and big-flavor treatments and techniques--as his meats and fish. Plus, who wouldn't park themselves next to the appetizer table when it's loaded with Beet and Walnut Hummus, Carrot Hummus, and a ridiculously delicious-sounding (and mostly pantry-based) mixture called Cambodian Wedding Dip? Made from sauteed mushrooms, chiles, garlic, curry powder, peanut butter, and coconut milk, it should replace the plastic tubs of Trader Joe's anything at every barbecue you go to this summer. And watch out: those Spicy Merguez Oven Fries with Yogurt Dip will knock even the best potato chips into the shade. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Recipe: River Cottage Summer Garden Soup\u003c/strong>\u003cbr>\n\u003cem>We often prepare this recipe to showcase some of our early summer produce from the River Cottage garden. You may not have access to the same range of just-picked veg, but gather some good, fresh stuff from a farm stand, farmers’ market, or greengrocer, and you will get a similar result. Vary the veg according to what is available. Just chop it all into small, similar-sized pieces and “build” the soup, cooking the harder, denser vegetables for slightly longer, and you’ll end up with a vibrant, fresh-tasting bowlful.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003cstrong>River Cottage Veg\u003c/strong> by Hugh Fearnley-Whittingstall, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Photography © 2011 by Simon Wheeler.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63271\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/River-Cottage-summer-garden-soup600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/River-Cottage-summer-garden-soup600.jpg\" alt=\"River Cottage Summer Garden Soup. Photo: Simon Wheeler\" width=\"500\" class=\"size-full wp-image-63271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">River Cottage Summer Garden Soup. Photo: Simon Wheeler\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 small fennel bulbs, trimmed (any feathery fronds chopped and reserved)\u003cbr>\n2 celery stalks\u003cbr>\nA small bunch of green onions, trimmed\u003cbr>\nAbout 1 pound / 500g small zucchini\u003cbr>\nA bunch of ruby or rainbow Swiss chard\u003cbr>\n2 tablespoons / 30g butter\u003cbr>\n1 tablespoon canola or olive oil\u003cbr>\n1 quart / liter vegetable stock\u003cbr>\nSea salt and freshly ground black pepper\u003cbr>\n3 to 5 ounces / 100 to 150g fresh shelled peas\u003cbr>\n3 to 5 ounces / 100 to 150g fresh shelled fava beans, blanched and peeled if large\u003cbr>\n2 small lettuces, such as Little Gem, shredded\u003cbr>\n2 tablespoons finely chopped mixed herbs, such as mint, lemon balm, parsley, basil, fennel fronds, and/or chives\u003cbr>\nA few fresh pea shoots (optional)\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Chop the fennel, celery, green onions, and zucchini into small dice, keeping them separate. Tear the leaves from the chard stalks and shred them; cut the stalks into small pieces.\u003c/li>\n\u003cli>Heat a saucepan over medium heat and add the butter and oil. Add the fennel, celery, green onions, and chard stalks and cook gently for about 10 minutes, until soft but not colored. Add the stock and bring to a simmer. Season with salt and pepper.\n\u003c/li>\n\u003cli>Make sure your broth is simmering well and add the zucchini. Once returned to a simmer, cook for 1 minute, then add the peas and fava beans. Simmer for another 2 minutes. Check that the peas and beans are just tender, then add the lettuce and the shredded chard leaves. Simmer for another minute.\u003c/li>\n\u003cli>Add the chopped herbs along with any feathery fennel fronds and, if you have them, the pea shoots, then immediately remove from the heat. Check the seasoning, then ladle into warmed bowls and serve.\u003c/li>\n\u003c/ol>\n\n","blocks":[],"excerpt":"British homesteader and meat-lover Hugh Fearnley-Whittingstall comes to San Francisco to spread the gospel of greens with his new book, River Cottage Veg. With a recipe for River Cottage Summer Garden Soup. ","status":"publish","parent":0,"modified":1371150667,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":1267},"headData":{"title":"Spotlight on Summer Vegetables: \"River Cottage Veg\" Cookbook | KQED","description":"British homesteader and meat-lover Hugh Fearnley-Whittingstall comes to San Francisco to spread the gospel of greens with his new book, River Cottage Veg. With a recipe for River Cottage Summer Garden Soup. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Spotlight on Summer Vegetables: \"River Cottage Veg\" Cookbook","datePublished":"2013-06-11T15:37:05.000Z","dateModified":"2013-06-13T19:11:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"62716 http://blogs.kqed.org/bayareabites/?p=62716","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/11/spotlight-on-summer-vegetables-river-cottage-veg-cookbook/","disqusTitle":"Spotlight on Summer Vegetables: \"River Cottage Veg\" Cookbook","path":"/bayareabites/62716/spotlight-on-summer-vegetables-river-cottage-veg-cookbook","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63270\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Fearnley-Whittingstall_Hugh600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Fearnley-Whittingstall_Hugh600.jpg\" alt=\"Hugh Fearnley-Whittingstall. Photo: Simon Wheeler\" width=\"500\" class=\"size-full wp-image-63270\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hugh Fearnley-Whittingstall. Photo: Simon Wheeler\u003c/figcaption>\u003c/figure>\n\u003cp>Homesteading advocate, prolific author, and British television star Hugh Fearnley-Whittingstall knows that few of his many dedicated fans would expect him to get excited about eggplant. Or about bean and spelt soup, kale and onion pizza, stir-fried sesame cauliflower, or potato-and-tomato kebabs, to name just a few of the recipes in his eighth and latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607744724/kqedorg-20\">River Cottage Veg: 200 Inspired Vegetable Recipes\u003c/a>. After all, Fearnley-Whittingstall, who made his name with the \u003ca href=\"http://www.rivercottage.net\">River Cottage\u003c/a> series of down-to-earth, dirt-on-your-wellies guides to the homegrown good life, is best known for his unabashed nose-to-tail love of meat and fish, coupled with an outspoken dedication to humane, sustainable ranching and animal husbandry. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580088430/kqedorg-20\">The River Cottage Meat Book\u003c/a> and its companion, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740052/kqedorg-20\">The River Cottage Fish Book\u003c/a>, are must-have how-tos for every hands-on ethical omnivore from Notting Hill to Bernal Heights. \u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607744724/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/Fear_River-Cottage-Veg600.jpg\" alt=\"River Cottage Veg Hugh Fearnley-Whittingstall. Photo: Simon Wheeler\" width=\"500\" class=\"aligncenter size-full wp-image-63269\">\u003c/a>\u003c/p>\n\u003cp>But on a recent visit to San Francisco, Fearnley-Whittingstall acknowledged the difference that climate change and the world's unbridled appetite for animal protein has made in his outlook. Addressing a standing-room-only crowd at \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> in Noe Valley, the scarf-wearing author, while still a confirmed omnivore, encouraged all of us to start eating our fruit and veg \"with gay abandon.\" Doing this book, he told the crowd, was \"really a life-changing experience, and now, as a cook, I'm in a different place than I was before I did this. The transformation for me was just, you have to put meat and fish on one side, for a bit...and give some full attention to the veg. And then we will realize that all the things that we do in reverence to meat and fish--the spices we use, the herbs, the techniques of cooking that we bring to these ingredients--we can do all that with veg, and when we do, we have an even richer palette to play with.\" \u003c/p>\n\u003cblockquote>\u003cp>So we can roast veg, we can barbecue it, we can grill it, we can deep-fry it, and of course we can eat it raw, but that doesn't mean only one way. We can slice it very very thinly and muddle it up with other ingredients, we can mix the raw and the cooked, we can mix the roots and the leaves, we can sprinkle over the top spices whole and toasted. And then we can really start to play with this extraordinary range of ingredients. \u003c/p>\n\u003cp>So, even if you came here this evening hoping to talk about pork bellies and roasted bones and smoked fish of one kind or another: Hey, I love those conversations! Let's have them, let's do that. But please also have a think about what is actually a major issue. I don't want to be preachy about it; what I want to do is just tempt you, and tell you that vegetables are delicious and here are some lovely recipes and I hope you enjoy them.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>This isn't quite 24/7 vegetarian food; many of the dishes, especially the pastas, salads, and soups, are light and simple, the food of someone taking a break from heavier meat-based dishes. Sometimes, taking out the meat allows for creative revitalization of comfort food standards, as in the Vegeree, a veggized version of the Anglo-Indian breakfast dish \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/feb/24/how-to-cook-perfect-kedgeree\">kedgeree\u003c/a>, in which curried roasted eggplant and zucchini replace the typical smoked haddock to make an entirely new and appetite-whetting dish. Some dishes, though, just feel reduced, like the Fish-free Salade Nicoise, which sorely misses its tuna; without it, this toss of lettuce, green beans, potatoes, and too many wedges of egg evokes no sweltering afternoon in Provence. \u003c/p>\n\u003cp>But for the omnivores on your list looking to eat more veg, or expand their repertoire of intriguing, appetite-whetting vegetable sides or Meatless Monday offerings, \u003cem>River Cottage Veg \u003c/em>should do the trick. It's hard not to love a book with a recipe for DIY Pot Noodles, made healthy with quick-cooking egg noodles, lots of shredded fresh vegetables and a hot-water broth seasoned with soy sauce, lime juice, curry powder, garlic and ginger instead of the desiccated carrot cubes, MSG, salt, and sugar of your typical office-lunch Cup o' Noodles. True to his word, Fearley-Whittingstall isn't afraid to give his vegetables the same reverence--and big-flavor treatments and techniques--as his meats and fish. Plus, who wouldn't park themselves next to the appetizer table when it's loaded with Beet and Walnut Hummus, Carrot Hummus, and a ridiculously delicious-sounding (and mostly pantry-based) mixture called Cambodian Wedding Dip? Made from sauteed mushrooms, chiles, garlic, curry powder, peanut butter, and coconut milk, it should replace the plastic tubs of Trader Joe's anything at every barbecue you go to this summer. And watch out: those Spicy Merguez Oven Fries with Yogurt Dip will knock even the best potato chips into the shade. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Recipe: River Cottage Summer Garden Soup\u003c/strong>\u003cbr>\n\u003cem>We often prepare this recipe to showcase some of our early summer produce from the River Cottage garden. You may not have access to the same range of just-picked veg, but gather some good, fresh stuff from a farm stand, farmers’ market, or greengrocer, and you will get a similar result. Vary the veg according to what is available. Just chop it all into small, similar-sized pieces and “build” the soup, cooking the harder, denser vegetables for slightly longer, and you’ll end up with a vibrant, fresh-tasting bowlful.\u003c/em>\u003c/p>\n\u003cp>\u003cem>Reprinted with permission from \u003cstrong>River Cottage Veg\u003c/strong> by Hugh Fearnley-Whittingstall, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. Photography © 2011 by Simon Wheeler.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63271\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/River-Cottage-summer-garden-soup600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/River-Cottage-summer-garden-soup600.jpg\" alt=\"River Cottage Summer Garden Soup. Photo: Simon Wheeler\" width=\"500\" class=\"size-full wp-image-63271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">River Cottage Summer Garden Soup. Photo: Simon Wheeler\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Serves 6\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 small fennel bulbs, trimmed (any feathery fronds chopped and reserved)\u003cbr>\n2 celery stalks\u003cbr>\nA small bunch of green onions, trimmed\u003cbr>\nAbout 1 pound / 500g small zucchini\u003cbr>\nA bunch of ruby or rainbow Swiss chard\u003cbr>\n2 tablespoons / 30g butter\u003cbr>\n1 tablespoon canola or olive oil\u003cbr>\n1 quart / liter vegetable stock\u003cbr>\nSea salt and freshly ground black pepper\u003cbr>\n3 to 5 ounces / 100 to 150g fresh shelled peas\u003cbr>\n3 to 5 ounces / 100 to 150g fresh shelled fava beans, blanched and peeled if large\u003cbr>\n2 small lettuces, such as Little Gem, shredded\u003cbr>\n2 tablespoons finely chopped mixed herbs, such as mint, lemon balm, parsley, basil, fennel fronds, and/or chives\u003cbr>\nA few fresh pea shoots (optional)\u003c/p>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Chop the fennel, celery, green onions, and zucchini into small dice, keeping them separate. Tear the leaves from the chard stalks and shred them; cut the stalks into small pieces.\u003c/li>\n\u003cli>Heat a saucepan over medium heat and add the butter and oil. Add the fennel, celery, green onions, and chard stalks and cook gently for about 10 minutes, until soft but not colored. Add the stock and bring to a simmer. Season with salt and pepper.\n\u003c/li>\n\u003cli>Make sure your broth is simmering well and add the zucchini. Once returned to a simmer, cook for 1 minute, then add the peas and fava beans. Simmer for another 2 minutes. Check that the peas and beans are just tender, then add the lettuce and the shredded chard leaves. Simmer for another minute.\u003c/li>\n\u003cli>Add the chopped herbs along with any feathery fennel fronds and, if you have them, the pea shoots, then immediately remove from the heat. Check the seasoning, then ladle into warmed bowls and serve.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/62716/spotlight-on-summer-vegetables-river-cottage-veg-cookbook","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_2638","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_11449","bayareabites_11791","bayareabites_314","bayareabites_1871","bayareabites_108"],"featImg":"bayareabites_63275","label":"bayareabites"},"bayareabites_6671":{"type":"posts","id":"bayareabites_6671","meta":{"index":"posts_1591205157","site":"bayareabites","id":"6671","score":null,"sort":[1252505833000]},"guestAuthors":[],"slug":"roasted-beet-salad-with-fried-summer-squash-and-figs","title":"Roasted Beet Salad with Fried Summer Squash and Figs","publishDate":1252505833,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \u003c/p>\n\u003cp>Fresh lavender perfumed the air as I unpacked each item with glee: heirloom tomatoes, okra, honeydew, beets, figs, flying saucer squash, and lemon cucumbers, among other loot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cucumber-lemon.jpg\" alt=\"cucumber-lemon\" title=\"cucumber-lemon\" width=\"241\" height=\"235\" class=\"alignnone size-full wp-image-6674\">\u003cbr>\n\u003ci>Specimen A: Lemon Cucumber\u003c/i> \u003c/p>\n\u003cp>Side note: this was the first time I encountered \u003cstrong>lemon cucumbers\u003c/strong>. They are pale yellow, the size of a small lemon, and quite adorable. They're sweet, and delicate-flavored, and don't have as many seeds as your average green cucumbers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/flying-saucer-squash.jpg\" alt=\"flying-saucer-squash\" title=\"flying-saucer-squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6673\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I rinsed off and bit into a plump, ripe, fig as the culinary inspiration started working its way through my thoughts. I was stoked to see a handful of the \u003cstrong>flying saucer squash\u003c/strong> that I have been admiring at the farmer's market the past few weeks. And, the \u003cstrong>beets\u003c/strong> called out to me. I love roasted beets with their crimson bleed and mellow, sweet flavor. But, I've never actually prepared them myself before. \u003c/p>\n\u003cp>OK, this is why I signed up for this, right? To try new things? To push my comfort zone? To eat good, healthy, veggies? Turns out, roasting beets is not difficult at all. And as for inspiration, before I knew it, sauce pans were out, kitchen cabinets hung ajar, and a CSA salad was born. \u003c/p>\n\u003cp>\u003cstrong>Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 beets\u003cbr>\n3 flying saucer squash\u003cbr>\n4 figs, halved\u003cbr>\n1 lemon cucumber\u003cbr>\n1 cup panko bread crumbs\u003cbr>\n1 egg, beaten\u003cbr>\nChevre, or cheese of your choice\u003cbr>\n2 teaspoons rice wine vinegar\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n2 tablespoons sugar\u003cbr>\n½ teaspoon lavender\u003cbr>\nOlive oil for frying\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>Roasted Beets\u003c/em>\u003cbr>\n1.\tPreheat oven to 450 F.\u003cbr>\n2.\tRinse beets, remove leaves, and wrap in foil. Place on a baking sheet and roast for an hour until the beets are tender through.\u003cbr>\n3.\tLet cool until you can handle them. \u003cem>Tip: wear gloves or place a plastic baggie over your hand to protect your fingers from getting stained.\u003c/em> Using a paring knife, peel the skin off the beets. It should come off easily.\u003cbr>\n4.\tSlice into ¼ inch rounds. Set aside.\u003c/p>\n\u003cp>\u003cem>Figs & Balsamic Reduction\u003c/em>\u003cbr>\n1.\tHeat a small saucepan to medium-high heat.\u003cbr>\n2.\tSear the fig halves, flat side down for a few minutes, just until the surface caramelizes a bit. Remove and set aside.\u003cbr>\n3.\tIn the same pan, lower the heat and add the balsamic vinegar and sugar. Let simmer until the sauce becomes thick and syrupy. Set aside.\u003c/p>\n\u003cp>\u003cem>Cucumber Relish\u003c/em>\u003cbr>\n1.\tCut the cucumber into a fine dice. You can leave the skin on if you're using lemon cucumbers since their skin is softer than regular green cucumbers.\u003cbr>\n2.\tMix with rice vinegar, a sprinkle of salt and pepper, and set aside.\u003c/p>\n\u003cp>\u003cem>Fried Summer Squash\u003c/em>\u003cbr>\n1.\tIn a deep frying pan, heat 2 inches of oil to right below smoking point. I like the taste of olive oil (don't use the expensive stuff), but you can use vegetable oil if you prefer.\u003cbr>\n2.\tPrepare your assembly line: squash sliced into ¼ inch rounds, egg wash, dish filled with bread crumbs seasoned with lavender and a pinch of salt and pepper. I prefer panko because of its extra crunch, but you can use regular dried breadcrumbs as well.\u003cbr>\n3.\tDip each slice of squash into egg wash, then coat with breadcrumbs.\u003cbr>\n4.\tTo test the oil, drop a little piece of eggy breadcrumb into the pan. If it just sinks, the oil is not hot enough. If it burns quickly, the oil is too hot. If it starts to bubble right away and floats, it is just the right temperature and you're now ready to start frying up your squash.\u003cbr>\n5.\tLet the fried squash drain on a plate lined with paper towels. Sprinkle with a little salt while they're still hot. Set aside.\u003c/p>\n\u003cp>\u003cem>Cheese\u003c/em>\u003cbr>\nYou can use any cheese you'd like, however, fresh goat cheese and beets are a traditional pairing. If you're like me though, and have an aversion to goat cheese (I know, one of my great downfalls as a foodie, I disappoint myself in this respect time after time), try a gooey burrata, or Cowgirl Creamery's buttery Mt. Tam, or a ricotta salata for something sharper and firmer.\u003c/p>\n\u003cp>Now you're ready to assemble and plate. Layer beets, cheese, squash, repeat, and top with the cucumber relish. Garnish with the figs and balsamic reduction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\n","blocks":[],"excerpt":"I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \r\nSummer Bounty Recipe: Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction","status":"publish","parent":0,"modified":1567627686,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":777},"headData":{"title":"Roasted Beet Salad with Fried Summer Squash and Figs | KQED","description":"I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \r\nSummer Bounty Recipe: Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Roasted Beet Salad with Fried Summer Squash and Figs","datePublished":"2009-09-09T14:17:13.000Z","dateModified":"2019-09-04T20:08:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"6671 http://blogs.kqed.org/bayareabites/?p=6671","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/09/09/roasted-beet-salad-with-fried-summer-squash-and-figs/","disqusTitle":"Roasted Beet Salad with Fried Summer Squash and Figs","path":"/bayareabites/6671/roasted-beet-salad-with-fried-summer-squash-and-figs","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I finally jumped on the CSA wagon and I must admit, it was kind of like Christmas when my first box arrived, full of the lingering summer's bounty. \u003c/p>\n\u003cp>Fresh lavender perfumed the air as I unpacked each item with glee: heirloom tomatoes, okra, honeydew, beets, figs, flying saucer squash, and lemon cucumbers, among other loot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/cucumber-lemon.jpg\" alt=\"cucumber-lemon\" title=\"cucumber-lemon\" width=\"241\" height=\"235\" class=\"alignnone size-full wp-image-6674\">\u003cbr>\n\u003ci>Specimen A: Lemon Cucumber\u003c/i> \u003c/p>\n\u003cp>Side note: this was the first time I encountered \u003cstrong>lemon cucumbers\u003c/strong>. They are pale yellow, the size of a small lemon, and quite adorable. They're sweet, and delicate-flavored, and don't have as many seeds as your average green cucumbers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/flying-saucer-squash.jpg\" alt=\"flying-saucer-squash\" title=\"flying-saucer-squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6673\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I rinsed off and bit into a plump, ripe, fig as the culinary inspiration started working its way through my thoughts. I was stoked to see a handful of the \u003cstrong>flying saucer squash\u003c/strong> that I have been admiring at the farmer's market the past few weeks. And, the \u003cstrong>beets\u003c/strong> called out to me. I love roasted beets with their crimson bleed and mellow, sweet flavor. But, I've never actually prepared them myself before. \u003c/p>\n\u003cp>OK, this is why I signed up for this, right? To try new things? To push my comfort zone? To eat good, healthy, veggies? Turns out, roasting beets is not difficult at all. And as for inspiration, before I knew it, sauce pans were out, kitchen cabinets hung ajar, and a CSA salad was born. \u003c/p>\n\u003cp>\u003cstrong>Roasted Beet Salad with Lavender-Scented Fried Summer Squash, Chevre, Figs, Cucumber Relish and a Balsamic Reduction\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 beets\u003cbr>\n3 flying saucer squash\u003cbr>\n4 figs, halved\u003cbr>\n1 lemon cucumber\u003cbr>\n1 cup panko bread crumbs\u003cbr>\n1 egg, beaten\u003cbr>\nChevre, or cheese of your choice\u003cbr>\n2 teaspoons rice wine vinegar\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n2 tablespoons sugar\u003cbr>\n½ teaspoon lavender\u003cbr>\nOlive oil for frying\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n\u003cem>Roasted Beets\u003c/em>\u003cbr>\n1.\tPreheat oven to 450 F.\u003cbr>\n2.\tRinse beets, remove leaves, and wrap in foil. Place on a baking sheet and roast for an hour until the beets are tender through.\u003cbr>\n3.\tLet cool until you can handle them. \u003cem>Tip: wear gloves or place a plastic baggie over your hand to protect your fingers from getting stained.\u003c/em> Using a paring knife, peel the skin off the beets. It should come off easily.\u003cbr>\n4.\tSlice into ¼ inch rounds. Set aside.\u003c/p>\n\u003cp>\u003cem>Figs & Balsamic Reduction\u003c/em>\u003cbr>\n1.\tHeat a small saucepan to medium-high heat.\u003cbr>\n2.\tSear the fig halves, flat side down for a few minutes, just until the surface caramelizes a bit. Remove and set aside.\u003cbr>\n3.\tIn the same pan, lower the heat and add the balsamic vinegar and sugar. Let simmer until the sauce becomes thick and syrupy. Set aside.\u003c/p>\n\u003cp>\u003cem>Cucumber Relish\u003c/em>\u003cbr>\n1.\tCut the cucumber into a fine dice. You can leave the skin on if you're using lemon cucumbers since their skin is softer than regular green cucumbers.\u003cbr>\n2.\tMix with rice vinegar, a sprinkle of salt and pepper, and set aside.\u003c/p>\n\u003cp>\u003cem>Fried Summer Squash\u003c/em>\u003cbr>\n1.\tIn a deep frying pan, heat 2 inches of oil to right below smoking point. I like the taste of olive oil (don't use the expensive stuff), but you can use vegetable oil if you prefer.\u003cbr>\n2.\tPrepare your assembly line: squash sliced into ¼ inch rounds, egg wash, dish filled with bread crumbs seasoned with lavender and a pinch of salt and pepper. I prefer panko because of its extra crunch, but you can use regular dried breadcrumbs as well.\u003cbr>\n3.\tDip each slice of squash into egg wash, then coat with breadcrumbs.\u003cbr>\n4.\tTo test the oil, drop a little piece of eggy breadcrumb into the pan. If it just sinks, the oil is not hot enough. If it burns quickly, the oil is too hot. If it starts to bubble right away and floats, it is just the right temperature and you're now ready to start frying up your squash.\u003cbr>\n5.\tLet the fried squash drain on a plate lined with paper towels. Sprinkle with a little salt while they're still hot. Set aside.\u003c/p>\n\u003cp>\u003cem>Cheese\u003c/em>\u003cbr>\nYou can use any cheese you'd like, however, fresh goat cheese and beets are a traditional pairing. If you're like me though, and have an aversion to goat cheese (I know, one of my great downfalls as a foodie, I disappoint myself in this respect time after time), try a gooey burrata, or Cowgirl Creamery's buttery Mt. Tam, or a ricotta salata for something sharper and firmer.\u003c/p>\n\u003cp>Now you're ready to assemble and plate. Layer beets, cheese, squash, repeat, and top with the cucumber relish. Garnish with the figs and balsamic reduction. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Enjoy! \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/6671/roasted-beet-salad-with-fried-summer-squash-and-figs","authors":["5037"],"categories":["bayareabites_12","bayareabites_1873"],"tags":["bayareabites_1958","bayareabites_368","bayareabites_1356","bayareabites_14738","bayareabites_3682","bayareabites_2371","bayareabites_314"],"featImg":"bayareabites_6672","label":"bayareabites"},"bayareabites_873":{"type":"posts","id":"bayareabites_873","meta":{"index":"posts_1591205157","site":"bayareabites","id":"873","score":null,"sort":[1204213500000]},"guestAuthors":[],"slug":"tips-for-getting-your-kids-to-love-vegetables","title":"Tips for Getting Your Kids to Love Vegetables","publishDate":1204213500,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X70M5xDSI/AAAAAAAAACM/MZyI9l_HjxI/s1600-h/peas_closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X70M5xDSI/AAAAAAAAACM/MZyI9l_HjxI/s320/peas_closeup.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Ever since Jessica Seinfeld’s book “\u003ca href=\"http://deceptivelydelicious.com\">Deceptively Delicious\u003c/a>” was a hit last year, I’ve been contemplating why people feel the need to hide vegetables in their children's meals. I need to say up front that the idea of hiding vegetables in food has always made me cringe. Although I would like to think my dislike for being \"deceptive\" is due to my belief that parents should always be honest with their children, I must admit my sensibility as a true vegetable lover is offended as well.\u003c/p>\n\u003cp>I am also confused as to why this book was such a big hit. I realize that the author is Jerry Seinfeld's wife, and that the exposure she received from her publisher is pretty impressive, but is there more to the story (\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2008/02/26/entertainment/e034740S58.DTL&hw=seinfeld+plagiarism&sn=002&sc=988\">other than another cookbook author suing both Seinfelds for plagiarism\u003c/a>)? My question is: why has the vegetable become persona non grata at the family dinner table?\u003c/p>\n\u003cp>I can think of many reasons why parents should avoid hiding vegetables in their kids' food. For one thing, if the veggies are hidden, kids have no idea they’re actually eating them. Although this may seem to be the point of masquerading them in the first place, it sets up a scenario where children grow up thinking they can live vegetable-free lives. Okay, maybe not vegetable free entirely, but if vegetables aren't a part of a child's regular daily food consumption, she (or he) won't acquire a taste for them and so won't necessarily want to eat them as an adult. Stealth recipes, as Ms. Seinfeld calls them, can eventually backfire. The trick of pureeing and chopping up vegetables so children don't notice them will only work for so long. At some point, those little smarties will figure it out and when they do, they'll get the message that vegetables are \"gross\" and inedible, worthy only of being smashed to bits and hidden in meat, pasta or cheese. I realize that many parents themselves aren't vegetables lovers, but instead of throwing in the towel and passing on an aversion to an essential food group, I suggest exploring new and different ways of eating and preparing vegetables with the kids.\u003c/p>\n\u003cp>With this in mind, here are some suggestions for serving vegetables in an open and honest way with your family. They may not all work for you, but the chances that one or two of these suggestions could make even a small impact is worth a try.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X9VM5xDVI/AAAAAAAAACk/8vHV_HxNqr0/s1600-h/veggies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X9VM5xDVI/AAAAAAAAACk/8vHV_HxNqr0/s320/veggies.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>1. Take your children with you to the store or \u003ca href=\"http://www.sfgate.com/food/farmersmarkets/\">farmer’s market\u003c/a> to pick out the vegetables themselves. Show them the variety of vegetables available, as well as the vibrant colors and different textures. When you get home, your kids will be more excited about the vegetables they've chosen for the family dinner table and more likely to eat them.\u003c/p>\n\u003cp>2. Take your child to the farmer’s market and speak with the farmer or sales person about the vegetables that are currently in season. This will help your children to build a curiosity about where their food comes from.\u003c/p>\n\u003cp>3. Grow your own vegetables if you have a yard. And, even if you don't, try growing some small container plants like cherry tomatoes or peppers. After growing a vegetable for weeks to months, your child will be excited to get to pick it her or himself and, more importantly, eat it.\u003c/p>\n\u003cp>Note: Gardening doesn't have to be labor intensive. If you want to spend a lot of time in your yard, you can have a beautiful garden, but this isn't necessary. Just pick a few plants to grow and be sure to water them every couple of days.\u003c/p>\n\u003cp>4. Ask your child to help you cook. They can help you wash the vegetables, peel them, chop with supervision, and actually do some of the cooking. If your child feels a sense of pride about the meal your family is eating, he or she is more likely to want to eat it.\u003c/p>\n\u003cp>Idea: One way to do this, now that it's almost Spring, is to buy fresh English peas in the pod and spend time with your kids shelling them. This is a fun hands-on experience that my daughters love. Oh, and be sure to let them taste them raw.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Bs5xDTI/AAAAAAAAACU/HREaO2R2F_s/s1600-h/maddiepea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Bs5xDTI/AAAAAAAAACU/HREaO2R2F_s/s320/maddiepea.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Make vegetables fun by purchasing them in a new way.\u003c/p>\n\u003cp>Idea: Try buying purple potatoes or different colored carrots to spark your child's interest. In the Fall, you can also buy \u003ca href=\"http://www.wholefoodsmarket.com/products/produce/brusselssprouts.html\">Brussels sprouts\u003c/a> on the stalk. When my daughters were about four, they weren't thrilled with sprouts until we bought them this way; but, after an afternoon of plucking them off the stem and then pretending the stem was a scepter, they loved them. I now try to buy the sprouts on the stalk as often as I can. Buying Brussels sprouts has become an event instead of a hated side dish (I don't have a picture of Brussels sprouts on the stem here as they’re not in season, but check out those purple carrots!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Nc5xDUI/AAAAAAAAACc/wgIWOrsSq2A/s1600-h/maddiecarrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Nc5xDUI/AAAAAAAAACc/wgIWOrsSq2A/s320/maddiecarrots.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. Respect that your child will not love every vegetable and allow them to name one or two that they prefer not to eat. Then ask them which vegetables they love and make a point to eat one of them that evening.\u003c/p>\n\u003cp>7. Try serving some vegetables raw with dip as part of your meal or as a snack. Great vegetables to use are carrots, peppers, cucumbers, snap peas, green beans, broccoli, and fennel.\u003c/p>\n\u003cp>8. Try cooking vegetables in a different way. Sometimes a child's aversion may be to the texture or preparation of a dish, rather than the vegetable itself.\u003c/p>\n\u003cp>Idea: Instead of steaming cauliflower, try chopping it up into small florets and roasting it with olive oil and butter topped with some fresh bread crumbs.\u003c/p>\n\u003cp>9. Serve vegetables every day so they become a natural part of the meal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>10. Be sure to eat your own plate of vegetables in front of your child so they see you enjoying them yourself. In this case, actions really do speak far louder than words.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1254178594,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1046},"headData":{"title":"Tips for Getting Your Kids to Love Vegetables | KQED","description":"Ever since Jessica Seinfeld’s book “Deceptively Delicious” was a hit last year, I’ve been contemplating why people feel the need to hide vegetables in their children's meals. I need to say up front that the idea of hiding vegetables in food has always made me cringe. Although I would like to think my dislike for","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Tips for Getting Your Kids to Love Vegetables","datePublished":"2008-02-28T15:45:00.000Z","dateModified":"2009-09-28T22:56:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"873 http://blogs.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/","disqusUrl":"https://ww2.kqed.org/bayareabites/2008/02/28/tips-for-getting-your-kids-to-love-vegetables/","disqusTitle":"Tips for Getting Your Kids to Love Vegetables","path":"/bayareabites/873/tips-for-getting-your-kids-to-love-vegetables","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X70M5xDSI/AAAAAAAAACM/MZyI9l_HjxI/s1600-h/peas_closeup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X70M5xDSI/AAAAAAAAACM/MZyI9l_HjxI/s320/peas_closeup.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Ever since Jessica Seinfeld’s book “\u003ca href=\"http://deceptivelydelicious.com\">Deceptively Delicious\u003c/a>” was a hit last year, I’ve been contemplating why people feel the need to hide vegetables in their children's meals. I need to say up front that the idea of hiding vegetables in food has always made me cringe. Although I would like to think my dislike for being \"deceptive\" is due to my belief that parents should always be honest with their children, I must admit my sensibility as a true vegetable lover is offended as well.\u003c/p>\n\u003cp>I am also confused as to why this book was such a big hit. I realize that the author is Jerry Seinfeld's wife, and that the exposure she received from her publisher is pretty impressive, but is there more to the story (\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/n/a/2008/02/26/entertainment/e034740S58.DTL&hw=seinfeld+plagiarism&sn=002&sc=988\">other than another cookbook author suing both Seinfelds for plagiarism\u003c/a>)? My question is: why has the vegetable become persona non grata at the family dinner table?\u003c/p>\n\u003cp>I can think of many reasons why parents should avoid hiding vegetables in their kids' food. For one thing, if the veggies are hidden, kids have no idea they’re actually eating them. Although this may seem to be the point of masquerading them in the first place, it sets up a scenario where children grow up thinking they can live vegetable-free lives. Okay, maybe not vegetable free entirely, but if vegetables aren't a part of a child's regular daily food consumption, she (or he) won't acquire a taste for them and so won't necessarily want to eat them as an adult. Stealth recipes, as Ms. Seinfeld calls them, can eventually backfire. The trick of pureeing and chopping up vegetables so children don't notice them will only work for so long. At some point, those little smarties will figure it out and when they do, they'll get the message that vegetables are \"gross\" and inedible, worthy only of being smashed to bits and hidden in meat, pasta or cheese. I realize that many parents themselves aren't vegetables lovers, but instead of throwing in the towel and passing on an aversion to an essential food group, I suggest exploring new and different ways of eating and preparing vegetables with the kids.\u003c/p>\n\u003cp>With this in mind, here are some suggestions for serving vegetables in an open and honest way with your family. They may not all work for you, but the chances that one or two of these suggestions could make even a small impact is worth a try.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X9VM5xDVI/AAAAAAAAACk/8vHV_HxNqr0/s1600-h/veggies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X9VM5xDVI/AAAAAAAAACk/8vHV_HxNqr0/s320/veggies.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>1. Take your children with you to the store or \u003ca href=\"http://www.sfgate.com/food/farmersmarkets/\">farmer’s market\u003c/a> to pick out the vegetables themselves. Show them the variety of vegetables available, as well as the vibrant colors and different textures. When you get home, your kids will be more excited about the vegetables they've chosen for the family dinner table and more likely to eat them.\u003c/p>\n\u003cp>2. Take your child to the farmer’s market and speak with the farmer or sales person about the vegetables that are currently in season. This will help your children to build a curiosity about where their food comes from.\u003c/p>\n\u003cp>3. Grow your own vegetables if you have a yard. And, even if you don't, try growing some small container plants like cherry tomatoes or peppers. After growing a vegetable for weeks to months, your child will be excited to get to pick it her or himself and, more importantly, eat it.\u003c/p>\n\u003cp>Note: Gardening doesn't have to be labor intensive. If you want to spend a lot of time in your yard, you can have a beautiful garden, but this isn't necessary. Just pick a few plants to grow and be sure to water them every couple of days.\u003c/p>\n\u003cp>4. Ask your child to help you cook. They can help you wash the vegetables, peel them, chop with supervision, and actually do some of the cooking. If your child feels a sense of pride about the meal your family is eating, he or she is more likely to want to eat it.\u003c/p>\n\u003cp>Idea: One way to do this, now that it's almost Spring, is to buy fresh English peas in the pod and spend time with your kids shelling them. This is a fun hands-on experience that my daughters love. Oh, and be sure to let them taste them raw.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Bs5xDTI/AAAAAAAAACU/HREaO2R2F_s/s1600-h/maddiepea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Bs5xDTI/AAAAAAAAACU/HREaO2R2F_s/s320/maddiepea.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>5. Make vegetables fun by purchasing them in a new way.\u003c/p>\n\u003cp>Idea: Try buying purple potatoes or different colored carrots to spark your child's interest. In the Fall, you can also buy \u003ca href=\"http://www.wholefoodsmarket.com/products/produce/brusselssprouts.html\">Brussels sprouts\u003c/a> on the stalk. When my daughters were about four, they weren't thrilled with sprouts until we bought them this way; but, after an afternoon of plucking them off the stem and then pretending the stem was a scepter, they loved them. I now try to buy the sprouts on the stalk as often as I can. Buying Brussels sprouts has become an event instead of a hated side dish (I don't have a picture of Brussels sprouts on the stem here as they’re not in season, but check out those purple carrots!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Nc5xDUI/AAAAAAAAACc/wgIWOrsSq2A/s1600-h/maddiecarrots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_tOgNuMWXhTk/R8X8Nc5xDUI/AAAAAAAAACc/wgIWOrsSq2A/s320/maddiecarrots.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>6. Respect that your child will not love every vegetable and allow them to name one or two that they prefer not to eat. Then ask them which vegetables they love and make a point to eat one of them that evening.\u003c/p>\n\u003cp>7. Try serving some vegetables raw with dip as part of your meal or as a snack. Great vegetables to use are carrots, peppers, cucumbers, snap peas, green beans, broccoli, and fennel.\u003c/p>\n\u003cp>8. Try cooking vegetables in a different way. Sometimes a child's aversion may be to the texture or preparation of a dish, rather than the vegetable itself.\u003c/p>\n\u003cp>Idea: Instead of steaming cauliflower, try chopping it up into small florets and roasting it with olive oil and butter topped with some fresh bread crumbs.\u003c/p>\n\u003cp>9. Serve vegetables every day so they become a natural part of the meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>10. Be sure to eat your own plate of vegetables in front of your child so they see you enjoying them yourself. In this case, actions really do speak far louder than words.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/873/tips-for-getting-your-kids-to-love-vegetables","authors":["5016"],"categories":["bayareabites_752","bayareabites_1246"],"tags":["bayareabites_664","bayareabites_726","bayareabites_1224","bayareabites_314"],"label":"bayareabites"},"bayareabites_704":{"type":"posts","id":"bayareabites_704","meta":{"index":"posts_1591205157","site":"bayareabites","id":"704","score":null,"sort":[1187537940000]},"guestAuthors":[],"slug":"zeev-vereds-garden","title":"Ze'ev Vered's Garden","publishDate":1187537940,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_chives.jpg\">\u003c/p>\n\u003cp>The pot of chives was waiting for me in Moraga. Little did I know there was an entire afternoon of wonder in store for me when I went to pick it up.\u003c/p>\n\u003cp>With just his hands, a shovel and a wheelbarrow, 79-year old Ze'ev Vered has shaped seven terraces of gardens and orchards. Trees bearing pistachio, quince and pomegranate push up against the golden hills. A 6-foot cyclone fence that encircles his garden, to deter the insistent deer, has long been covered with the rambling vines of eight different varieties of grapes. The paths between each hand-weeded bed switch back several times, a steep trail that leads from one beautiful, delicious plant to another.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_bench.jpg\">\u003c/p>\n\u003cp>Raised on an Israeli farm and then trained in forestry, Vered landed four decades ago in the Bay Area. He settled into insurance work to help raise his family, but much of his free time was spent building up his garden and cooking -- he handled all the savory food while his wife took care of the sweets. When he retired, Vered finally launched a business that expressed his passion: Herb Gardens by Ze'ev. He specializes in culinary herbs, helping his customers grow unique gardens that reflect their favorite cuisines, from my little chive pot to complex, professionally tended installations.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pots.jpg\">\u003c/p>\n\u003cp>Vered treated me to a lunch: Salad Caprese with his own sun-warmed tomatoes and a lovely barley soup made from the herb-stuffed carcass of a spit-roasted turkey. After I'd had enough to eat, he walked me slowly through his garden.\u003c/p>\n\u003cp>Here are some highlights from my amazing tour, sprinkled lightly with Vered's salty jokes and stories:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_soil.jpg\">\u003cbr>After many years, Vered has perfected his own secret blend of soil. For example, powdered dolomite lime sweetens the mix to provide the basic pH that culinary herbs prefer.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_emptypots.jpg\">\u003cbr>Whenever his wife and he traveled to Mexico, they'd bring back a few pots. If you find one you like, he'll sell it to you.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_squirrelcage.jpg\">\u003cbr>Vered sequesters his newly potted plants inside wire cages for a week to protect them from squirrels, who love to dig up the plants. His plants all have well-established root systems, and as soon as you get your herb pot home, you can begin harvesting and cooking.\u003c/p>\n\u003cp>At one of his lectures, a skeptic kept asking Vered, \"Are you sure that your plants are organic?\" He answered patiently until the third time, when he couldn't help adding, \"Yes, these plants are organic. And not only that, they're orgasmic -- I get a real charge out of growing them!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_mints.jpg\">\u003cbr>Welcoming visitors at the entrance to his herb garden are pots of low-spreading, tiny-leafed Corsican mint.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_corsicanmint.jpg\">\u003cbr>The herb invites you to caress its velvety surface and then imbues your hand with its fresh, summery perfume. Someday, I'm going to have a garden path with Corsican mint growing in the cracks between stones.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_peppermint.jpg\">\u003cbr>The leaves of this slightly bronzed peppermint has a sharp flavor that lingers long. I could feel its menthol in my sinuses.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_spearmint.jpg\">\u003cbr>Spearmint has a softer, rounder flavor. Growing in this large patch is what Vered calls \"Safeway mint.\"\u003c/p>\n\u003cp>A much-lauded celebrity chef, who will here remain nameless, needed fresh mint for his cooking show. Vered gets a call from the chef's assistant. \"What kind of mint does he need?\" Vered asks, referring to the many varieties he grows. A pause on the phone. \"You know, the Safeway kind.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_sages.jpg\">\u003cbr>Three sages hold court along his retaining wall.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_caperberries.jpg\">\u003cbr>For the first time, I came face to face with a fresh caper. If you don't pick and pickle the small bud, it opens into a beautiful white and pink-tinged blossom.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_caperbush.jpg\">\u003cbr>Recently planted caper bushes that Vered hopes will soon cascade down part of his hillside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_horshradish.jpg\">\u003cbr>Enough horseradish to feed a small village. Vered likes using its leaves in salads before pulling up their roots and bottling his own sauces.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_laurel.jpg\">\u003cbr>Mediterranean bay, known as true laurel, has a sweeter, less harsh flavor than California bay. Here, small plants spring up from a potted tree's crown roots.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_terraces.jpg\">\u003cbr>Tomatoes grow two levels down from his fruit and nut trees. Asked if he shares his fruits and vegetables with his neighbors, Vered says \"Back when they used to be nice to me!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_quinces.jpg\">\u003cbr>Golden quince with their soft, delicate fuzz.\u003c/p>\n\u003cp>At the top of one hill, just past the plum and pistachio trees, Vered placed a bench in the shade of grape vines. He can sit and gaze across the valley. I asked him if he sat here with his wife, while she was still alive, and he smiled mischievously. \"Oh yes...and sometimes we held hands.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pistachio.jpg\">\u003cbr>Pistachio nuts just beginning to blush.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pomegranate.jpg\">\u003cbr>Over the next several months, this tiny bud will flower, fruit and ripen into a juicy pomegranate.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_asianpear.jpg\">\u003cbr>Vered grows a rare variety of Asian pear, the only sand pear that resembles its European cousin in shape.\u003c/p>\n\u003cp>Vered picked some tomatoes and plums for me to take home, and then asked if I wanted to taste some of his green tomato pickles. Uh, yes, I LOVE green tomato pickles!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pickles.jpg\">\u003cbr>The tiny, still green cherry tomatoes are tart, a nice pick-me-up after the hot afternoon sun. They're preserved in his own special brine.\u003c/p>\n\u003cp>To a colleague who asks for the recipe to his kosher dill pickles: \"Well, first you cut the tip off each little cucumber....\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Herb Gardens by Ze'ev\u003c/strong>\u003cbr>Ze'ev Vered, M.S.\u003cbr>\u003cdel>(510) 631-0199\u003c/del> (925)631-0199\u003cbr>P.O. Box 6486\u003cbr>Moraga, CA 94570\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1187537940,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":930},"headData":{"title":"Ze'ev Vered's Garden | KQED","description":"The pot of chives was waiting for me in Moraga. Little did I know there was an entire afternoon of wonder in store for me when I went to pick it up. With just his hands, a shovel and a wheelbarrow, 79-year old Ze'ev Vered has shaped seven terraces of gardens and orchards. Trees bearing","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Ze'ev Vered's Garden","datePublished":"2007-08-19T15:39:00.000Z","dateModified":"2007-08-19T15:39:00.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"704 http://blogs.kqed.org/bayareabites/2007/08/19/zeev-vereds-garden/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/08/19/zeev-vereds-garden/","disqusTitle":"Ze'ev Vered's Garden","path":"/bayareabites/704/zeev-vereds-garden","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_chives.jpg\">\u003c/p>\n\u003cp>The pot of chives was waiting for me in Moraga. Little did I know there was an entire afternoon of wonder in store for me when I went to pick it up.\u003c/p>\n\u003cp>With just his hands, a shovel and a wheelbarrow, 79-year old Ze'ev Vered has shaped seven terraces of gardens and orchards. Trees bearing pistachio, quince and pomegranate push up against the golden hills. A 6-foot cyclone fence that encircles his garden, to deter the insistent deer, has long been covered with the rambling vines of eight different varieties of grapes. The paths between each hand-weeded bed switch back several times, a steep trail that leads from one beautiful, delicious plant to another.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_bench.jpg\">\u003c/p>\n\u003cp>Raised on an Israeli farm and then trained in forestry, Vered landed four decades ago in the Bay Area. He settled into insurance work to help raise his family, but much of his free time was spent building up his garden and cooking -- he handled all the savory food while his wife took care of the sweets. When he retired, Vered finally launched a business that expressed his passion: Herb Gardens by Ze'ev. He specializes in culinary herbs, helping his customers grow unique gardens that reflect their favorite cuisines, from my little chive pot to complex, professionally tended installations.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pots.jpg\">\u003c/p>\n\u003cp>Vered treated me to a lunch: Salad Caprese with his own sun-warmed tomatoes and a lovely barley soup made from the herb-stuffed carcass of a spit-roasted turkey. After I'd had enough to eat, he walked me slowly through his garden.\u003c/p>\n\u003cp>Here are some highlights from my amazing tour, sprinkled lightly with Vered's salty jokes and stories:\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_soil.jpg\">\u003cbr>After many years, Vered has perfected his own secret blend of soil. For example, powdered dolomite lime sweetens the mix to provide the basic pH that culinary herbs prefer.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_emptypots.jpg\">\u003cbr>Whenever his wife and he traveled to Mexico, they'd bring back a few pots. If you find one you like, he'll sell it to you.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_squirrelcage.jpg\">\u003cbr>Vered sequesters his newly potted plants inside wire cages for a week to protect them from squirrels, who love to dig up the plants. His plants all have well-established root systems, and as soon as you get your herb pot home, you can begin harvesting and cooking.\u003c/p>\n\u003cp>At one of his lectures, a skeptic kept asking Vered, \"Are you sure that your plants are organic?\" He answered patiently until the third time, when he couldn't help adding, \"Yes, these plants are organic. And not only that, they're orgasmic -- I get a real charge out of growing them!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_mints.jpg\">\u003cbr>Welcoming visitors at the entrance to his herb garden are pots of low-spreading, tiny-leafed Corsican mint.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_corsicanmint.jpg\">\u003cbr>The herb invites you to caress its velvety surface and then imbues your hand with its fresh, summery perfume. Someday, I'm going to have a garden path with Corsican mint growing in the cracks between stones.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_peppermint.jpg\">\u003cbr>The leaves of this slightly bronzed peppermint has a sharp flavor that lingers long. I could feel its menthol in my sinuses.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_spearmint.jpg\">\u003cbr>Spearmint has a softer, rounder flavor. Growing in this large patch is what Vered calls \"Safeway mint.\"\u003c/p>\n\u003cp>A much-lauded celebrity chef, who will here remain nameless, needed fresh mint for his cooking show. Vered gets a call from the chef's assistant. \"What kind of mint does he need?\" Vered asks, referring to the many varieties he grows. A pause on the phone. \"You know, the Safeway kind.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_sages.jpg\">\u003cbr>Three sages hold court along his retaining wall.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_caperberries.jpg\">\u003cbr>For the first time, I came face to face with a fresh caper. If you don't pick and pickle the small bud, it opens into a beautiful white and pink-tinged blossom.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_caperbush.jpg\">\u003cbr>Recently planted caper bushes that Vered hopes will soon cascade down part of his hillside.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_horshradish.jpg\">\u003cbr>Enough horseradish to feed a small village. Vered likes using its leaves in salads before pulling up their roots and bottling his own sauces.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_laurel.jpg\">\u003cbr>Mediterranean bay, known as true laurel, has a sweeter, less harsh flavor than California bay. Here, small plants spring up from a potted tree's crown roots.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_terraces.jpg\">\u003cbr>Tomatoes grow two levels down from his fruit and nut trees. Asked if he shares his fruits and vegetables with his neighbors, Vered says \"Back when they used to be nice to me!\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_quinces.jpg\">\u003cbr>Golden quince with their soft, delicate fuzz.\u003c/p>\n\u003cp>At the top of one hill, just past the plum and pistachio trees, Vered placed a bench in the shade of grape vines. He can sit and gaze across the valley. I asked him if he sat here with his wife, while she was still alive, and he smiled mischievously. \"Oh yes...and sometimes we held hands.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pistachio.jpg\">\u003cbr>Pistachio nuts just beginning to blush.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pomegranate.jpg\">\u003cbr>Over the next several months, this tiny bud will flower, fruit and ripen into a juicy pomegranate.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_asianpear.jpg\">\u003cbr>Vered grows a rare variety of Asian pear, the only sand pear that resembles its European cousin in shape.\u003c/p>\n\u003cp>Vered picked some tomatoes and plums for me to take home, and then asked if I wanted to taste some of his green tomato pickles. Uh, yes, I LOVE green tomato pickles!\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/vered_pickles.jpg\">\u003cbr>The tiny, still green cherry tomatoes are tart, a nice pick-me-up after the hot afternoon sun. They're preserved in his own special brine.\u003c/p>\n\u003cp>To a colleague who asks for the recipe to his kosher dill pickles: \"Well, first you cut the tip off each little cucumber....\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Herb Gardens by Ze'ev\u003c/strong>\u003cbr>Ze'ev Vered, M.S.\u003cbr>\u003cdel>(510) 631-0199\u003c/del> (925)631-0199\u003cbr>P.O. Box 6486\u003cbr>Moraga, CA 94570\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/704/zeev-vereds-garden","authors":["5018"],"tags":["bayareabites_129","bayareabites_244","bayareabites_14769","bayareabites_386","bayareabites_65","bayareabites_132","bayareabites_343","bayareabites_314","bayareabites_67","bayareabites_199"],"label":"bayareabites"},"bayareabites_669":{"type":"posts","id":"bayareabites_669","meta":{"index":"posts_1591205157","site":"bayareabites","id":"669","score":null,"sort":[1184223600000]},"guestAuthors":[],"slug":"okra-ok","title":"Okra, O.K.!","publishDate":1184223600,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/okra-740682.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/okra-740680.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Strike one more vegetable off my, \"I really, really, REALLY need to learn how to like this repellent green thing\" list. Okra, oh delicious, mysterious, oddly viscous, okra -- so long have you been out of my reach, beyond my culinary ken. I've had you fried, steamed, and gumbo'd, but still, you did not convince me of your deliciousness.\u003c/p>\n\u003cp>\u003ca href=\"http://foodmusings.typepad.com/food_musings/\">\u003cb>Catherine\u003c/b>\u003c/a> did.\u003c/p>\n\u003cp>Even more amazing than my about-face on this \u003cb>\u003ca href=\"http://www.kqed.org/topics/home/cooking/whats-in-season.jsp\">newly in season\u003c/a>\u003c/b> veggie is how simple her \u003ca href=\"http://foodmusings.typepad.com/food_musings/2005/03/ode_to_a_vegeta.html\">\u003cb>recipe\u003c/b>\u003c/a> is; just slice the fuzzy hexagons and saute. Nothing fancy. When I saw Catherine pull her okra out of the fridge -- already sliced -- I interrogated her. \"Is that necessary? A sort of resting in the fridge to dry out the slime before cooking? It makes it crispier?\" She looked at me. \"No, it was just easier to have them sliced before you came over.\" Oh. \u003c/p>\n\u003cp>Just tonight, I tried to replicate Catherine's easier than easy recipe. Sensing the sizzle-pop was over and delicious okra was soon to follow, my husband wandered into the kitchen and found me staring at my pile of okra. \"I don't think I did it right. It looks overcooked.\" I reached out and sadly plucked a slice out of the green mound and sampled it. It definitely wasn't as crispy as Catherine's. My husband plucked out a slice of his own. \"It's great!\" he assured me. The perfectionist in me didn't believe him. But I plucked out another slice. And another. And another. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Without any utensils or even sitting down, the two of us consumed the entire mass of salty okra in about two minutes. I will not stop in my quest to get my okra Catherine-perfect, but it does appear that even the less than perfect stuff is furiously addicting. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'm not worried. I have all summer to figure it out.\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1341250689,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":317},"headData":{"title":"Okra, O.K.! | KQED","description":"Strike one more vegetable off my, "I really, really, REALLY need to learn how to like this repellent green thing" list. Okra, oh delicious, mysterious, oddly viscous, okra -- so long have you been out of my reach, beyond my culinary ken. I've had you fried, steamed, and gumbo'd, but still, you did not convince","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Okra, O.K.!","datePublished":"2007-07-12T07:00:00.000Z","dateModified":"2012-07-02T17:38:09.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"669 http://blogs.kqed.org/bayareabites/2007/07/12/okra-ok/","disqusUrl":"https://ww2.kqed.org/bayareabites/2007/07/12/okra-ok/","disqusTitle":"Okra, O.K.!","path":"/bayareabites/669/okra-ok","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/okra-740682.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/okra-740680.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Strike one more vegetable off my, \"I really, really, REALLY need to learn how to like this repellent green thing\" list. Okra, oh delicious, mysterious, oddly viscous, okra -- so long have you been out of my reach, beyond my culinary ken. I've had you fried, steamed, and gumbo'd, but still, you did not convince me of your deliciousness.\u003c/p>\n\u003cp>\u003ca href=\"http://foodmusings.typepad.com/food_musings/\">\u003cb>Catherine\u003c/b>\u003c/a> did.\u003c/p>\n\u003cp>Even more amazing than my about-face on this \u003cb>\u003ca href=\"http://www.kqed.org/topics/home/cooking/whats-in-season.jsp\">newly in season\u003c/a>\u003c/b> veggie is how simple her \u003ca href=\"http://foodmusings.typepad.com/food_musings/2005/03/ode_to_a_vegeta.html\">\u003cb>recipe\u003c/b>\u003c/a> is; just slice the fuzzy hexagons and saute. Nothing fancy. When I saw Catherine pull her okra out of the fridge -- already sliced -- I interrogated her. \"Is that necessary? A sort of resting in the fridge to dry out the slime before cooking? It makes it crispier?\" She looked at me. \"No, it was just easier to have them sliced before you came over.\" Oh. \u003c/p>\n\u003cp>Just tonight, I tried to replicate Catherine's easier than easy recipe. Sensing the sizzle-pop was over and delicious okra was soon to follow, my husband wandered into the kitchen and found me staring at my pile of okra. \"I don't think I did it right. It looks overcooked.\" I reached out and sadly plucked a slice out of the green mound and sampled it. It definitely wasn't as crispy as Catherine's. My husband plucked out a slice of his own. \"It's great!\" he assured me. The perfectionist in me didn't believe him. But I plucked out another slice. And another. And another. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Without any utensils or even sitting down, the two of us consumed the entire mass of salty okra in about two minutes. I will not stop in my quest to get my okra Catherine-perfect, but it does appear that even the less than perfect stuff is furiously addicting. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I'm not worried. I have all summer to figure it out.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/669/okra-ok","authors":["5010"],"categories":["bayareabites_752"],"tags":["bayareabites_315","bayareabites_292","bayareabites_314"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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