Did you know a watermelon is 92% water? You’ll never have to wonder again why it’s called a watermelon. Among water, watermelons contain vitamin B6, potassium, vitamin A, vitamin C, and antioxidants. While it’s available year… More
Happy summer – it’s prime time for BBQ’s, bonfires, grilling, and more! We’ve been excited to share with you our summer produce list.
Some of the items on the list aren’t surprising – tomatoes and cucumbers are a summer garden staple. Other items are less obvious, like herbs such as basil and cilantro.
In the beginning of summer peaks apricots, arugula, avocados, blackberries, cilantro, dill, mangoes, peas, raspberries, and strawberries.
In mid-summer peaks basil, green beans, blueberries, cherries, eggplant, nectarines, peaches, yellow squash, watermelon, and zucchini.
Towards the end of summer we have bell peppers, bok choy, celery, chard, corn, cucumbers, figs, grapes, guavas, horseradish, melons, onions, plumbs, tomatoes, and tomatillos.
Print this guide and stick it to your fridge or bring it with you when grocery shopping.
Eating produce in season maximizes flavor as well as nutrition, so what’s stopping you?
P.S. Want to know more about when items are in season, or what to pair them with? Check out this book: The Flavor Bible.
Sometimes the best advice you can give yourself is, “Not to get yourself into a twist.” That is, if you aren’t making pretzels! We all sat down and had a little chat and the general puzzling thought was, “Why haven’t we talked about pretzels yet?” Let’s be honest. Who doesn’t love a warm, soft, fresh out of the oven pretzel. I think we can all agree that having one of those right now sounds wonderful. So let’s talk pretzels.
Where did they come from and when and maybe even why. Pretzel are a German food. To get that specific tangy pretzel flavor, people would use a lye wash (this can be dangerous though and I don’t recommend it) but more common now is a baking soda wash. Now there are all sorts of unreliable rumors, tales, and legends that talk about where the pretzel comes from.
This one is my favorites: Around the year 610 AD this Italian monk was looking for a way to reward children who studied hard and learned their prayers. Fresh off his brain and out of the oven… the pretzel! He calls the strips of baked dough that were folded to resemble arms crossed across the chest, “pretiola’ or little rewards. Is it true? Maybe? Are they delicious? Absolutely. Now stop reading and get baking!
Soft Pretzel Twists:
1 Tablespoon + 1 teaspoon active dry yeast
2 teaspoon white sugar
1 1/4 cups warm water
5 cups all-purpose flour
1/4 cup white sugar
2 teaspoons salt
1 tablespoon vegetable oil
1/4 cup baking soda
4 cups hot water
kosher salt, for topping
- In a bowl, dissolve yeast and 1 teaspoon sugar in 1 1/4 cup warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, mix together flour, 1/4 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. Knead the dough until windowpane stage. Oil another bowl and place the dough in the bowl, and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 375f degrees.
- In a large bowl, dissolve baking soda in 4 cups hot water; set aside. When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is shaped, dip each pretzel into the baking soda-hot water solution and place pretzels on baking sheets. Sprinkle with kosher salt.
- Bake in oven until browned, about 10 minutes.
Summer is approaching quickly (and the weather thinks it’s already here), which means it’s fruit season! And by fruit season, I mean the good, flavorful fruit. Not the pale colored, tastes-like-nothing fruit that we can still buy in the winter. Blackberries, blueberries, cantaloupe, cherries, limes, nectarines, peaches, raspberries, watermelon, all come into season in the summer.
Today, we’re focusing on a pineapple. A pineapple is high in magnesium and vitamin C. Over 25 million tons of pineapple are grown yearly worldwide. There are tons of ways to cut a pineapple, but we want to show you what we’ve found to be the easiest, with the least amount of waste. Because who wants to waste delicious pineapple?!
We started our techniques video series with the onion, and we’re continuing it with a fruitful summer! Be sure to tune into our YouTube channel for all the techniques. We’re kicking off a fruitful few weeks with the pineapple cutting tutorial, and we will continue with a watermelon video and a cantaloupe video, too!
Without further ado, we bring you Techniques: The Pineapple.
Thanks for watching! Be sure to let us know if there’s a technique you’d like us to do a video of. We want to hear from you!
P.S. Having a hard time with this, or any, pineapple cutting technique? This is a nifty tool my mom swears by:
Silver Stainless Steel Pineapple De-Corer Peeler Stem Remover Blades for Diced Fruit Rings by Super Z Outlet*
*We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.