"FreshVeggies" news and stories

Some people love leftovers while other people are a little unexcited by the prospect of eating the same thing for several days running. Personally, I adore not having to cook for days at a time and can happily eat plates full of turkey, stuffing and potatoes for five or six days running. The only problem I encounter is that the veggies tend to run out before everything else, leaving me with nothing more than a plate of starch and protein.

One of my mom's Thanksgiving tricks, that I'm adopting this year, is to buy a second vegetable that you don't cook on Thursday but instead save for the next day. That way, you have a fresh veg to go along side the mounds of potatoes, stuffing and turkey. If you're looking for a little vegetable inspiration, and you didn't cook up a mound of Brussels Sprouts yesterday, check out this recipe from Food+Photography.

• 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.

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