"I don't like kale, but this salad is delicious!" is a comment I hear over and over when I serve this dish. Last year around this time, I was volunteering at an Anacostia Farmers Market. At the time, there was only one produce farmer at the market and all he had the day I was coming was peaches, kale and potatoes! My job at the Farmers Markets is to inspire people to buy the locally grown produce available that day, but what the heck was I going to do with kale, peaches and potatoes? I was stumped! Then I leafed through my own book, Diet Simple: 195 Mental Tricks, Substitutions, Habits & Inspirations, and got inspired by one of Chef Carla Hall's contributions to my book, her "Hearty Greens Salad with Warm Balsamic Cherry Vinaigrette." Aha! I can do a variation on the theme, I thought; use peaches, add some crunch with toasted almonds and VOILA! It was a HUGE HIT at the Anacostia Farmers Market. So I've included this wonderful recipe in my new book: Diet Simple Farm to Table Recipes (Bookbaby 2013).
Today is the 5th "Katherine's Market Recipe" of 2013, all of which are designed to be delicious, easy, quick, famiy-friendly, nutritious (heart-healthy & diabetes-friendly), and to highlight produce found at our local farmers markets this week. At your farmers market, you'll find produce picked at peak ripeness, which means maximum flavor, texture, and nutrition. You're also helping save the environment when you buy at your farmers market. Here's how...
For my "Fresh Kale & Summer Peach Salad with Toasted Almonds & Balsamic Vinaigrette," I recommend you buy the peaches and greens at Wednesday's Rose Park Farmers Market, Saturday's Burleith Farmer's Market, or Sunday's Dupont Circle's Fresh Farm Market.
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar
Salt and Pepper to taste
6 Handfuls of fresh Kale (or other greens), washed, tough stems removed, and torn into bite-sized pieces
2 Cups Fresh Sliced Summer Peaches and/or any seasonal Berries
2 Ounces toasted slivered Almonds, or toasted whole Almonds, chopped
½ Sweet Onion, peeled and sliced
In a large bowl, add the olive oil, vinegar, salt and pepper. Whisk together. Add the kale, onion, almonds, and peaches and toss together. Serve immediately.
Genetically modified organisms (GMOs) continue to spark passionate debate: Emotions run high regarding studies of the impacts of GMOs on health and the environment, and much attention has been focused on one product widely made from GMO sources: soybean oil.
Common in processed foods in both GMO and non-GMO formulations, soybean oil has high levels of omega-6 fatty acids, which have a well-studied relationship to inflammation, a known risk factor for heart disease, cancer, arthritis and a host of other diseases.
I was interviewed about GMOs and soybean oil by CNN's "The Situation Room with Wolf Blitzer" which recently reported that Chipotle — the fast-food restaurant chain, which earned $2.73 billion last year, in part based on their reputation of using environmentally friendly ingredients — disclosed that it is using genetically modified soybean oil, and many genetically modified ingredients, in its dishes.
Most restaurants and food companies in the United States use GMOs, though they may not disclose it.
Genetically modified organisms — in this discussion, genetically modified foods — have genetic material that engineers unnaturally altered. Such foods are extremely controversial, and although they may be safe, a dearth of clinical studies and a lack of clear, accurate public information make the debate even more intense.
"The introduction of genetically modified organisms into the American food supply is a grand experiment," said Ann Yonkers, co-director of Fresh Farm Markets and a leader in the sustainable-farming movement. "We should be using the precautionary principle with GMOs, and assume that GMOs have to be demonstrated to be good rather than assume that they are good."
The U.S. government's stance
GMOs are not allowed in any food certified as organic by the U.S. Department of Agriculture (USDA). However, in an online food Q&A, the U.S. Food and Drug Administration (FDA) stated that GMOs have been in the U.S. food supply for about 20 years. The agency also stated in a consumer update that "Foods from genetically engineered plants must meet the same requirements, including safety requirements, as foods from traditionally bred plants." Such foods, the FDA added, “are generally as nutritious as foods from comparable traditionally bred plants... [They] have not been more likely to cause an allergic or toxic reaction than foods from traditionally bred plants."
Additionally, Michael Jacobson, executive director of the Center for Science in the Public Interest, said there is no safety hazard in using genetically modified soybean oil over conventional soybean oil — a finding the organization highlighted recently in its Nutrition Action newsletter.
However, the federal government does not require that GMO foods be labeled as such.
"Food manufacturers may indicate, through voluntary labeling, whether foods have or have not been developed through genetic engineering, provided that such labeling is truthful and not misleading," the agency stated. "FDA supports voluntary labeling that provides consumers with this information."
No studies have found GM foods to be harmful, but many concerned citizens and scientists believe there have not been sufficient longitudinal (making observations over a substantial period of time) nor clinical studies on the effects of GMOs on human health. Even if researchers were to conduct long-term studies, it would be very difficult to prove that any adverse — or positive — health outcomes are due specifically to the GMOs themselves.
Environmental consequences of GM foods
As for the environment, GMOs seem to have impact. Recently, a rogue strain of Monsanto GM wheat was found in a field in Oregon. Several Southeast Asian countries stopped imports of wheat from the U.S. Pacific Northwest, pending investigation, financially hurting American farmers, according to the Associated Press. Agriculture biotechnology giant Monsanto uses high-handed legal tactics to harass small farmers into using and paying huge sums for Monsanto GM seeds, putting some out of business, according to a CBS News report and other sources. Although the impact of GMOs on health and nutrition is unclear, the impact on the environment seems much more definite — and detrimental.
Huge soy and corn crops displace a more naturally diverse farming system — one that uses fewer resources, is more sustainable in the long term and is healthier for the planet and people (we'll get to that next). According to the U.S. Environmental Protection Agency, about 84 million acres in the United States are devoted to corn, and about 73 million acres are dedicated to soybeans, a close second. Why do we need so much farmland for soy and corn, two crops largely dedicated to processed foods?
We should instead fill our fields with an array of fruits and vegetables! The USDA's U.S. Dietary Guidelines for Americans recommends every American eat at least five cups of fruits and/or vegetables daily to prevent heart disease and cancer, and to foster maximum health and ideal body weight.
Ironically, the National Academy of Sciences found that if every American followed those guidelines and attempted to eat those five cups a day, there wouldn't be enough fruits and vegetables to go around!
Apparently, there is not enough farmland dedicated to fruits and vegetables because U.S. farmland is instead filled with soybeans and corn — much of it genetically modified — catering to the food industry instead of to the health of Americans.
Yes, genetically modifying soybeans and corn will allow the country to grow more at a lower cost. But at what other costs? Is it really what's best for regular consumers, or what’s best for Big Agriculture and the food industry?
Is soybean oil hazardous?
Soybean oil is a great example of a genetically modified food often associated with misinformation. Because of its low cost, soybean oil is used in a vast quantity of the processed foods Americans eat. (Just look at the food-label ingredient lists in your own kitchen cabinet.)
This is a problem, because soybean oil provides a substantial amount of omega-6 fatty acid. Omega-6 fatty acid, although essential to the human body, is required in very minute amounts, and deficiencies are a rarity. Historically, humans have eaten very little omega-6 fatty acid, as it is not commonly found in nature. Now, omega-6-fatty acid is abundant because of the food industry's dependence on soy bean oil.
Why is this a problem? Omega-6 fatty acid displaces healthy omega-3 fatty acids in the body. Omega-3 fatty acids (DHA and EPA) are a second type of essential fatty acid that studies suggest promote heart health, and overall health, and reduce inflammation, death from heart attack, cancers and a host of diseases. When omega-6 fatty acid is ingested in dramatically higher quantities than omega-3s are — as occurs in today's average American diet — omega-6 beats omega-3s for room in human cell membranes. Studies show this can promote inflammation, which is a precursor to a variety of diseases, including heart disease, cancer, asthma, inflammatory bowel disease, and even dementia and Alzheimer's.
Yes, the GMO debate is still heated and in full swing. There are pros to GM foods —increased yield in staple crops can help to combat world hunger, for example. However, there are also very important issues associated with GMOs that must be discussed. Until we know the results of this "grand experiment," we can't really be sure. (Viggy Parr contributed to this report)
For weeks on end the sun never sets in Sweden’s summertime. It’s daylight round-the-clock. Every ear, during one of those “white nights” – the Friday nearest the 24th of June – the nation turns out to feast until morning. After long winter months of what seems like never-ending darkness, sun-starved Swedes join the rest of Scandinavia in celebrating the summer solstice – the year’s longest day.
Swedes call the celebration Midsummer Eve. It is more than just a holiday, however. Midsummer Eve, often lasting through Saturday – and sometimes the whole weekend – is the national excuse for the biggest parties of the year. The revelry is non-stop.
I celebrated Midsummer this year in the Pennsylvania countryside, but with fellow Swedes and in typical Swedish fashion. You can create your own "midsummer" party any time this summer, too.
Beginning Friday morning, we gathered to set the scene, setting up a festival atmosphere. Of course, you can grab any tables and set them up outside for your guests - nothing fancy required.
Smorgasbord (pronounced: Smer-gose-board) is a Swedish invention and is literally a table of open-faced sandwiches. Though its origin was a simple array of hors d’oeuvres, smorgasbords today are exhaustive buffet-style spreads, the Swedish version being the best known.
There are appetizers, salads, main courses and desserts. The dishes signal summer’s first harvests: freshly clipped dill, tender root vegetables (see recipe for "Potato and Asparagus Salad in a Lemony Mayonnaise Dressing"), fish and other seafoods, and strawberries grown in the country. There are cured ingredients, as well. Pink rolls of cured salmon (see recipe for "Gravlax," "Swedish Mustard Sauce," and "Gravlax Club Sandwiches") are wrapped around dill sprigs, with yellow mustard sauces and peppercorns alongside. There is marinated herring and coarse salt, as well as dill and other pickles. Dairy products also are important, including eggs, cheese and cream.
The traditional drink is aquavit, Swedish vodka spiced with anise and caraway. It is served in tiny schnapps glasses. The Midsummer toast, which loses something in translation, usually amounts to a unanimous gulp followed by a chant of “rah, rah, rah, rah.”
Desserts often highlight strawberries, the first fruit of the year...