The Oregonian in 60 seconds: Frozen peas, fresh veggies and farmers market season
Posted Apr 1st 2008 2:01PM by Marisa McClellan
Filed under: Newspapers, in sixty seconds
Are you nostalgic for the days when women shelled peas into enameled colanders or their gathered apron? Well, the verdict is that when it comes to freshness and nutrition, frozen may be the way to go.
- When it comes to getting the most nutritional bang for your buck out of your fresh veggies, it is best to shop often or use frozen, as those leafy greens lose their vitamins during extended fridge storage.
- Re-think the humble banana and release it from the confines of lunchboxes and baked goods.
- For those lucky enough to live in the Portland area, rejoice, as your farmers markets are beginning to reopen (here in my area, we have to wait until the first weekend in May).
- In anticipation of all the fresh, local, organic produce, they've included a slew of recipes to utilize all this delicious freshness.
- The Pickle Sickle hits the desks of the Oregonian FoodDay editors and they give their perspective on the puckery treat.
- The FoodDay intern rethinks the classic quiche, making one that comes together quickly and is just as tasty and filling as the original.
Tags: bananas, farmers market, FarmersMarket, fresh veggies, FreshVeggies, frozen peas, FrozenPeas, in 60 seconds, In60Seconds, Oregonian FoodDay, OregonianFoodday
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