THURSDAY, JANUARY 30, 2003
FOOD
THE UNIVERSITY DAILY KANSAN = 11
In-season produce broadense eating options
Roasted potatoes, juicy oranges and aromatic herbs such as rosemary and thyme are just a few stimulating selections of winter produce. Now is the best time to buy.
EAT THIS
Classic winter dishes such as hearty stews, slow-cooked dinners and delicious desserts would not be the star attraction without citrus fruits, vegetables and herbs of the frosty season.
Christina DiGiacomo cdigiacomo@kansan.com
Although many of these foods are prevalent year-round, the taste and quality of the produce peak in the winter. Sam Sieber, sous chef for Pachamama's, 2161 Quail Creek Drive, and winner of the 2000 Wine Spectator Award, said that with fresh ingredients and a menu that changed monthly, first-rate produce was key to success in the restaurant business.
"We use produce that is in season, looks good and that is low in price," he said. "We like to pass a quality product on to our customers."
Buying in-season produce can open your senses to new food trends and tastes. Some of the most promising produce is sold at farmer's markets and local grocery stores such as The Community Mercantile Co-op, 901 Iowa St. The organically raised produce, grown in the surrounding areas almost guarantees a quality product.
"Organic" simply means the produce is raised without fertilizers, pesticides and growth hormones and isn't genetically modified.
Nonorganic products introduce higher yields, enabling more susceptibility to all major grocery stores. Linda Cowden, produce manager for The Merc, trusts locally grown organic foods.
"All of our produce is grown without nongenetically modified seeds and is born in a clean environment," said Cowden.
Organic foods tend to be a little more expensive than nonorganic foods, yet they may be a wiser choice for those concerned about health matters.
Either way, knowing the difference between organic and nonorganic and learning which foods are considered inseason will help you explore more creative
options in the kitchen.
So grab your coat and recipe, drive to your favorite grocery store, and cook this oh-so-comforting beef and wintry vegetable stew. It will warm you up in no time.
Wintry Beef & Vegetable Stew
Pair up the stew with a roll and salad consisting of, gorgonzola cheese, walnuts, and sliced pears with greens, and dress in store-bought balsamic vinaigrette and a roll. Deliche!
Ingredients:
1 1/2 pounds beef stew meat
(Lighter= Boneless pork top loin, cubed)
2 cups baby carrots
12 small new potatoes, halved and peeled
1 cup mushrooms, sliced
1 small onion, chopped
2 cans tomato soup, condensed
1 1/2 cups water
1 fresh sage leaf
1 tablespoon fresh rosemary leaves, minced
Directions:
1. Preheat oven to 350 degrees.
2. Mix in above ingredients except rosemary leaves in a large ovenproof 4-quart
Dutch oven or large pot.
Cover and bake for 21/2-3 hours or until meat and vegetables are fork-tender, stirring twice (Time may be reduced 1 hour if using the pork-loin or the thermometer reads 160 degrees and or pork is slightly pink in the center).
3. Stir in rosemary, season with salt and pepper and serve into large individual bowls.
Nutrition Facts (Lighter Version)
8 servings
Amount Per Serving
Calories 361 (313)
Calories from Fat 21% (14%)
% Daily Value
Total Fat 9g (5g) 14% (8%)
Saturated Fat 3g (1g) 16% (7%)
Cholesterol 47mg (37mg) 16% (12%)
Sodium 432mg (412mg) 18% (17%)
Total Carbohydrate 48g (48g) 16% (16%)
Protein 24g (20g) 47% (41%)
Vitamin A 92% Vitamin C 126%
Calcium 4% Iron 24% (19%)
DiGiacomo is an Apple Valley, Minn., senior in communications studies. She studied at Dante Alighieri cooking school in Florence, Italy.