How to Pick a Pineapple

Sunday morning I found myself in the produce section of my Stop N Shop staring at some plums when I heard another distressed shopper over my shoulder.

"Excuse me! Sir?" she was talking to the kid who was restocking the berries, "How do you pick out a pineapple?" He stopped, walked over to her and mumbled something which led to her responding, "You don't know? Where is your produce man?"


I wondered to myself, Is there a "Produce Man" here? and finally settled on the plums I was taking home with me.

The woman continued to wonder aloud about her pineapple problem - about the color, the skin, about how she wanted to serve it that day. I looked over to her one more time as I was going, forgetting that with my eyesight, I was probably staring, squinting or focusing way too hard to be considered a casual glancer. "Do you know how to pick out a pineapple?"

Pineapple Pressure = Information Overload

Even without my 20/20 vision I was pretty certain she was talking to me. The pressure was now on: Do I know how to pick out a pineapple??

I was flustered, but I started rattling off whatever knowledge I had, " I feel like I heard something once about pulling out the leaves. If the leaves come out easily, then it's good. It sounds ridiculous, but that rings a bell for me-" [I just found two conflicting sources today - one that claims this is a myth, and another that uses this as its sole technique for picking pineapples!]


"But this green is no good, right?"

"No, I don't think so. It should look a little more yellow. You know, more pineapple-y," yep. I said that. "I also think you should be able to smell when it is ready to go. You said you want it for today? Then you need one that smells just right."

We proceeded to smell pineapples and noted that the green ones smelled like nothing and settled on one that smelled really delicious. She said, "Oh yeah, I can smell the difference! I think this is the one. Thank you so much!"

"No problem. I hope it is delicious!" I wanted to share more pineapple information with her. It seemed as though I had unleashed my internal pineapple database and had more to give, like

• store it upside down until you are ready to cut into it, that will help the sweetness flow to the whole fruit, or
• go through a step-by-step of what I consider the safe way to cut a pineapple.

But she didn't need any more of my help, so I was just left wondering: Where THE HECK did I learn all of this pineapple stuff??

My 21st Century Produce Man
 
There are some fruits and vegetables I know all about and others where I am still flustered. Of course, for any long-time readers of mine, it should come as no surprise that Jack Bishop has taught me quite a bit about picking out fresh produce in my favorite cookbook Vegetables Every Day. However, I did have some knowledge before that from my mother (that's where I got the upside down pineapple trick), my grandparents and other family members.

I have never encountered a produce man in any of the supermarkets I have shopped, but I also haven't looked for one either. There is a pretty simple reason for that, too. I tend to carry a produce man around in my pocket all day long! I have an iPhone and I can not tell you how often I refer to it when doing my shopping! I will use it to quickly check out whether or not a certain veggie is actually in season yet, how to pick out the perfect produce and to quickly scan any cool recipes to see if I need to pick up any additional ingredients.

I think it would be great to have an actual human being to talk to about these things, but in the meantime, I am happy I have found something to help me in my times of need!

Do you have a Produce Man that you confer with?

How do you pick out the perfect pineapple?

Where/How did you learn to pick out your produce?

How often do you use the Internet as your kitchen/food reference guide?

I've Got The Produce... Now WHAT?!

If you read my last post on Urban Organic, you know I just got a box of goodies - fruits and veggies! So, of course, now I have some questions...

What SUPER COOL THINGS should I be doing with my new fruits and veggies?

Kiwis. I can count on my hands the number of times I have had them. I pretty much have just eaten them straight out. Am I missing out on some very cool thing to do with kiwis??

Same with pears - I LOVE THEM, but I eat them the way they are. I have seen lots of recipes where people cook them. Should I be doing this??

I have lots of things to do with broccoli, but what is your favorite?

 Kale. I don't know what to do with it. in fact, one of my first tasks after writing today was to investigate the wonderful world of Kale. I'm not even sure I have ever had it. I think I must have, but not knowingly so, and, therefore, I am unfamiliar with it's taste.

I am looking for all types of Kale suggestions. Of course, you know I will be referring to my Jack Bishop cookbook in minutes, but if you have a favorite, I am all ears!!

My husband loves spinach. I wish I had my camera in hand when he recognized it last night. Actually, a video would have been more appropriate. Anyway, we typically do the wilted spinach with garlic, oil and red pepper flakes (oh... dear... mouth watering...), or a salad, or as a garlic-spinach-chicken dish, but that's where our experiments end. Do you have anything new for us to try?

Anything else in there you see and have a great idea about? Zucchini? Yellow onions? Russet potatoes? Red delicious apples? Grapefruit? Carrots? Lemons? Hamlon oranges? Bananas? Green leaf lettuce?


Any advice is welcome!

Gluten Free & Dairy Free Transforming Traditions

Since Thanksgiving of 2006 I picked up where my mother left off and, as her former sous-chef, continued to prepare a Thanksgiving feast just as she did for the family that survived her. The meal is simple and has an expected menu year after year. Our feast includes, but is not limited to:

• Roasted Turkey
• Stuffing (it is really dressing, since I don't stuff the bird, but over the years we have all become accustomed to calling it "stuffing")
• Stuffed Mushrooms
• Green Bean Casserole
• Broccoli
• Mashed Potatoes
• Yams
• Cranberry Sauce
• Giblet gravy

Having worked alongside my mother for most of the 29 Thanksgivings I shared with her, I picked up most of the recipes, or at least where to find them when my time came. When Thanksgiving 2006 arrived, engorged with emotion, I was terrified I would not be able to deliver. Luckily, all went well, and due to that, the tradition has stayed alive and I am amidst preparations for another Thanksgiving with a menu I have practiced and refined over the last four years.

However, this year is different. As I looked down my list of items to prepare for my family, I realized that as fabulous as this may all turn out to be there are only two-three items I can realistically eat this year. You see, with my gluten and dairy sensitivities I can only eat the broccoli and cranberry sauce as they are currently prepared and maybe the turkey if I do something about the butter that I use in its preparation. I knew I would have to sacrifice some of my holiday treats due to my new dietary restrictions, but looking at it on paper, item by item, recipe by recipe, this was a lot more than I had accounted for!

It is an intriguing predicament to be stuck in. I have been very good about changing my habits thus far in order to follow that which has helped my health in ways I never would have imagined before, but this meal is different. This meal is about so much more than just food. This tradition is something I shared with my parents, both of whom are gone. I felt blessed in 2006 when I realized that I could somehow still capture the essence of those memories through my own abilities in the kitchen. I have felt that this meal, this ritual, this ceremony of sorts was a day to keep my family alive. I know it is silly and yet I know, now, for the first time as I write this, that this has been the reason I could not change Thanksgiving in my home.

And now I have to not for anyone else, but for me. Unfortunately, it seems I could not come to this realization any earlier than Thanksgiving Eve.

So the question arises: What will I do for myself this Thanksgiving? As it occurred to me a little earlier today, I have had this thought bouncing around in my head for a couple of hours (it was actually more like, "What the heck am I going to eat on Thursday?!"). Here are some things I think I will do:

Olive Oil Mashed Potatoes
Now, I am not suggesting that I serve this to everyone (there seriously might be a coup!), but after all the potatoes are boiled, I will set aside a serving for myself and prepare them without the butter and milk. It is simple enough (I got this from Lidia's Italian American Kitchen):

1. Drain the potatoes, saving some of the liquid.
2. Put potatoes in a dry pot and heat to ensure any liquid evaporates.
3. Add the olive oil. (About 1 tablespoon per large potato.)
4. Mash and mix until almost smooth.
5. Add potato water to moisten.
6. Add salt and pepper to taste.
7. Reheat if necessary.
8. Transfer to a large bowl, drizzle 1 tablespoon of olive oil over the top.

 Beets
I bought a bunch of beets on my last trip to the Farmer's Market because they are just about my favorite things out there. I am tossing and turning between two different recipes in my Jack Bishop cookbook - either Roasted beet salad with Sherry Vinegar or Roasted beet salad with lemon and olives. Ooooo I don't know... they both make my mouth water! Whichever one I go with though, I am definitely roasting those beets. If you haven't done this before, it is a ridiculously easy thing to do.

1. Preheat oven to 400º.
2. Trim all but the last inch of the stem off the beets. Wash your beets really well (I use  my super awesome OXO veggie brush that my brother got me for my birthday) and cut off any dangling roots.
3. Wrap the beets in aluminum foil. Place them in the oven and roast until a skewer goes right through them (about an hour).
4. Remove the beets from the oven, open the foil and let them cool. Use a paper towel to rub the skin off of the warm beets (I am always amazed at how it just comes right off!).

Other Greens
I know I will have green beans left over after preparing the green bean casserole (I bought extra) and I also bought some frozen spinach (I haven't had frozen spinach in nearly a year!), so I might make those so I can veggie myself to death.

Stuffing?
I recently bought Glutino gluten free and dairy free bread crumbs. Glutino is a company that has always come highly recommended, so I thought, "Let me grab this and try it out!" I haven't had the opportunity to open it up yet, but when I was trying make room in my cabinet this week, I noticed a recipe for stuffing on the back of the bread crumbs. I might try this one, although it has sausage in it and I haven't had much luck with sausage lately (I can't seem to find one that my tummy likes!). I noticed, after a quick web search, that I am not the only one that is considering this particular gluten free Thanksgiving option.


That's all I've come up with for now, but this day isn't through! It is funny, now, at the end of this post, I am excited about the idea of doing something new this Thanksgiving... I guess this really is a transformation of sorts.

From Pod to Plate

It began with a simple request - "Let's stop at Gerardi's on the way home..."

Gerardi's is a farmer's market that I have driven by for nearly all twelve years of my teaching. I don't know why, when I first set out on this quest for sustenance, I didn't think of Gerardi's right away, but I imagine that it has something to do with the fact that Gerardi's has become nothing more than scenery on my daily commute. A couple of weeks ago, when I was talking to my mother-in-law about my one trip to the St. George farmer's market, she thought I was talking about about Gerardi's. When I finally realized what she was talking about I thought, "Why not? I should check out Gerardi's!"

Today, my husband and I finally checked it out and cashed in. Due to a long stint of my sickness, a death in the family that caused my husband to leave town, followed by my husband suddenly suffering from some pretty severe back issues; our fridge and our pantries were barren - we were in desperate need of all types of sustenance! I thought, for sure, I was going to break the bank when it was time to ring up, but everything came to less than $40 - woo hoo!

There is one purchase that I planned on blogging about today: peas. As we walked around the market we grabbed some plums, a pineapple, corn, potatoes, tomatoes, spinach, cherries, strawberries, bananas, lemons, grapes and I looked longingly at bok choy, brussell sprouts and beets (ie. things I am a fan of, but still haven't convinced the husband of their true splendor), and then, at one point a large pie of pods caught my eye...


Whoa - look at that! The sign says "PEAS", but they are still in the PODS. Oh my... that is just so cool! That looks like fun!

I poked my husband and, as I smiled from ear to ear, said, "You want to try some fresh peas?" I was so excited by this prospect. Then came his response, "No, I don't want to do all of that work. That's just too much work."

Now let me pause for a moment. There are two reasons that this was NOT an appropriate response.

#1. It is the last week of school. Why is that relevant, you ask? Well, that's a really good question if you don't live in my world. In my world this is the week where students who didn't want to do the work all semester or all term come a callin' to beg for dispensation just in time for graduation. It is frustrating. It is unfair to those who worked SO hard all year to earn the right to graduate and... I will end this explanation there, before I continue ranting on about things that are not relevant to my sustenance.

#2. What is wrong with a little work to get some good food on the table? Am I the only one that has a desire to touch my food in its natural state? I appreciate where my food comes from even more when I can feel its skin versus its insides, when I can see its stem, its seeds, et cetera! In addition, this can all be safely said tonight because I have no lessons to write tonight, my year is coming to a close, my at-home work is winding down.

So, my response to my husband, "I don't think it's that big of a deal. I want to try them." A funny thing then happened - he started suggesting all types of things we could make with peas!

When we arrived home, I put our purchases in their appropriate places. For some, that meant the fridge, for some others, that meant our fruit bowl:

And then I realized it was high time that I got to work. I decided to check out my reference materials first to see exactly how much work I actually had in store (if you heard the tone of my husband's voice you would have thought that we would not be able to actually consume the peas after about a week of drudgery!).  I grabbed my copy of Vegetables Everyday by Jack Bishop feeling absolutely confident that Jack Bishop's sound advice would be soothing, rewarding and fodder for a later "I told you so," stance with my husband! I was, regrettably, wrong. I could not believe what I was reading, but even Jack Bishop - my veggie vishnu - wrote (And I QUOTE!!), "Part of the problem is the labor. It takes a long time to shell the peas and most people would rather not bother" (Bishop, 241). I read with mouth agape. How difficult was this going to be??? Of course, I read further, and Bishop's main point was that it was so difficult to find the right place to purchase fresh peas at just the right time, that, gathered all together, all of these variables made it seemingly not worth the effort especially since frozen peas weren't so terrible and snow peas make a suitable substitute.

However, there I was, in my kitchen with a pile of plain-old shelling peas and a point to make with my husband. I took a deep breath, grabbed my first pod and slightly squeezed it between my thumb and fore finger, when it split, straight down the middle and revealed and entire family of the cutest little peas I have ever seen! I took a picture of my first-ever shelling:

 (impressive, I know)

Not all of the pods split so simply, or were so full, but it was still so much fun. The peas were attached to the pod so I would slide my finger down the pod to pop - pop - pop - pop each pea out of the pod into my strainer waiting below. I guess it took a little while, I didn't time myself or anything, but it was fun (maybe I am a food-nerd or something). Here's how it turned out:

Only one, very important step remained: preparation. What should I do with these peas? Will their taste be worth the effort? Will my husband and Jack Bishop be right about it simply not being worth my efforts?? 

I selected a simple recipe from Bishop's book Buttered Peas with Fresh Herbs (Bishop, 247) and used chives as my "herb" since that is what I had. My husband wanted to have his peas with saffron rice and chicken and I thought this recipe would be mesh the best with this. (Side note: This was also a ridiculously easy recipe and I had already worked sooo hard, right?)

The results? 

They were super-delicious and worth the effort. 

However, if I want to believe what I read today, I should count myself as lucky that the stars aligned - the peas must have been picked today (yesterday the earliest), I bought them and, not knowing this, prepared them right away (peas, evidently, can NOT wait) and they were a relatively good batch of peas in the first place! Do I recommend that you try to make fresh peas yourself? Well, let me recount a bit of a conversation that happened tonight over dinner:

My Husband, out of nowhere says, "I feel lucky."

I, having no idea what he is talking about, because our previous conversation does not seem to connect to this, simply ask, "And why would that be?" (I was half-laughing, because I really never know what to expect from him!)

"I just had real peas. I don't think a lot of people - anyway, people I know - have eaten peas like this before. These are really good."

Whoa. He was serious, he was talking about the peas, and the experience of eating them made him feel "lucky." I understood what he meant, though... both of us could have easily traveled through this life without ever eating fresh peas, it is not something that is ever on anyone's life "to do" list, and it is really easy to avoid since frozen peas are not that bad, but the fresh peas were different - they were fresh and that's a flavor all its own!

It is something to consider when making your next meal. It doesn't have to be fresh peas, but is there something fresh you could be making that you would be lucky to have? Something that your senses and your sensibilities will thank you for?

On that note, it is time for dessert and I believe I have some berries waiting for me in the fridge!

Green Peas

Jack Bishop is my New Hero!

After my shopping for all of my fresh produce last weekend, I was looking forward to making some delicious meals with my new ingredients. I knew they would taste wonderful because they were fresh, but beyond that, I really had little idea of what I should do with them. I imagined I would be spending every evening, on the computer, or my iPhone, searching frantically on recipezaar.com for the perfect vegetable recipe. I further imagined that through these searches I would find a short list of pleasing recipes that were simple enough to use over and over again.

My new Veggie-Bible!

On Tuesday night, however, something wonderful happened - I ended up in Barnes & Noble. I decided to mosey over to the cookbook section to see if I could glean any veggie knowledge from a quick perusal of some cookbooks in stock. After about two minutes, I was sitting on the floor, cross-legged, with a small pile of vegetable cookbooks in front of me and Vegetables Every Day by Jack Bishop opened in my lap. I was in instant "book-love." I knew I wouldn't need to look at any of the other books in the pile in front of me and I knew I would not be searching the internet for my veggie recipes!

Jack Bishop put together an alphabetical listing of all types of vegetables, wrote an introduction for each and followed each up with a number of recipes that are both simple and enticing. My mouth was watering as I read each recipe. I felt like I should be taking notes as I read each introduction. I wondered if people would judge me if they saw me in the supermarket or at the farmer's market carrying around my new cookbook to reference it as I attempted to pick out the freshest and tastiest vegetables. I wanted to go home and cook all of the vegetables in my kitchen even though we had already eaten dinner and it was well past nine pm!

I brought the book with me to work the next day to show everyone I could. I felt that everyone needed to have their own copy of Bishop's book. On Wednesday afternoon, I started cooking right away when I entered the house - I wanted to try Bishop's Roasted Asparagus and his Roasted Potatoes with Garlic and Rosemary. Both recipes were simple, they did not require a ton of ingredients, and they were DELICIOUS. My husband and I were blown away by the amazing flavors and became instant super-fans of Jack Bishop!

I am looking forward to my next shopping trip, so I can finally feel free to buy nearly any vegetable I see with the confidence that I will have something to do with it when I get home. I am taking notes in my cookbook to try to see how many of the recipes I can try. I am excited by the entire adventure and owe Jack Bishop a huge THANK YOU!!