#Mustard farming tips

[umangharyana]

सरसों की खेती में उन्नत किस्मों का कमाल, उपज बढ़ाने के लिए किसानों को अपनाने होंगे ये टिप्स

सरसों- रबी फसलों की शान: सरसों भारतीय किसानों के लिए रबी सीजन की एक महत्वपूर्ण तिलहन फसल है, जिसकी खेती देशभर में होती है। राजस्थान, इस फसल का सबसे बड़ा उत्पादक राज्य है, जो देश के कुल सरसों उत्पादन में 29% का योगदान देता है। हालांकि, आईसीएआर (ICAR) की रिपोर्ट बताती है कि पश्चिमी राजस्थान में सरसों की औसत उपज केवल 700 किलो प्रति हेक्टेयर है, जो राष्ट्रीय औसत से काफी क�� है। विशेषज्ञों का मानना है…

[lavender-long-stories]

Sauces Master List

Mayo

1 egg at room temperature (I use my grandmother's farm fresh eggs)

1 tbsp Dijon mustard

1 tbsp red or white wine vinegar

1/4 tsp kosher salt,

1 cup canola oil (or other neutral oil)

In a blender or with a stick blender, process everything but the oil until well combine (more is better). Slowly drizzle in oil until the mayo gets a bit thick. After that, it is safe to dump in the rest and mix until homogenous. Refrigerate to allow it to thicken.

Ranch

1 c mayo

1 c sour cream or Greek yogurt

1 tbsp red wine vinegar

2 tsp ranch powder (Hidden Valley sells packets and bottles)

1 tsp dill

⅓ cup milk

Combine and refrigerate to allow it to thicken.

Chick-Fil-A Sauce

1/2 c mayo

2 tsp Dijon mustard

2 tbsp barbecue sauce

2 tbsp honey

salt & pepper

Combine and refrigerate to allow it to thicken.

Bang Bang Sauce

1/2 c tbsp mayo

1/2 tbsp sweet chili sauce

2 tbsp sriracha (use with caution)

Juice of 1/2 a lemon

1 tbsp honey

salt

Combine and refrigerate to allow it to thicken.

Dijon Aioli

1/2 c mayo

2 tbsp Dijon mustard

1/2 tsp garlic powder

Juice of 1/2 a lemon

salt and pepper

Combine and refrigerate to allow it to thicken.

Lav's Tips For Prep:

To make mayo I personally use a stick blender and double the recipe to fit in a wide-mouth quart-sized jar. I make the whole thing in the jar and then put on a lid and it's done.

Once you have mayo, you have the base for most dressings.

[restorationwellnessinc]

Why You Should Buy Organic Fruit: Protecting Your Family's Health and Wellness

As we become more aware of the impact our food choices have on our health and the environment, the decision to buy organic produce is becoming increasingly important. When it comes to fruit, opting for organic can have profound benefits for your family's health. Studies have shown that non-organic fruit can contain such high levels of toxic pesticides that the juice of a conventionally grown strawberry could theoretically be used as a pesticide spray on fields. This alarming fact underscores the importance of making informed choices when purchasing fruit.

The Dirty Dozen: What Are They and Why Buy Them Organically?

The Environmental Working Group (EWG) releases an annual list known as the "Dirty Dozen," which highlights the fruits and vegetables most contaminated by pesticides. These foods are tested for pesticide residue, and the Dirty Dozen consistently show the highest levels of contamination. For 2024, the Dirty Dozen includes:

Strawberries

Spinach

Kale, Collard, and Mustard Greens

Nectarines

Apples

Grapes

Bell and Hot Peppers

Cherries

Peaches

Pears

Celery

Tomatoes

Purchasing these items organically is crucial to minimizing your family's exposure to harmful chemicals. Pesticides have been linked to a range of health issues, including hormonal disruption, developmental problems in children, and an increased risk of certain cancers.

The Health Benefits of Organic Fruit

Reduced Pesticide Exposure: Organic fruit is grown without the use of synthetic pesticides, herbicides, and fertilizers. This significantly reduces the risk of ingesting harmful chemicals that can negatively affect your health over time.

Nutrient Density: Some studies suggest that organic fruits contain higher levels of essential nutrients, such as vitamins, minerals, and antioxidants. These nutrients are vital for maintaining good health and boosting your immune system.

Better Taste and Quality: Many people find that organic fruit tastes better than conventional fruit. Organic farming practices often focus on soil health and plant nutrition, leading to more flavorful and vibrant produce.

Environmental Benefits: Organic farming practices are designed to be sustainable and environmentally friendly. They help to preserve biodiversity, reduce pollution, and conserve water and soil quality.

Making the Switch: Tips for Shopping Organic

Start with the Dirty Dozen: If you're new to buying organic, begin by prioritizing the Dirty Dozen list. This will help you focus your budget on the fruits that most need to be bought organic.

Shop Seasonally: Buying seasonal produce can often be more affordable and fresher. Visit local farmers' markets where you can find organic fruits that are in season.

Use the Clean Fifteen: Complement your organic purchases with items from the "Clean Fifteen" list, which includes fruits and vegetables that typically have lower pesticide residues.

Grow Your Own: If you have the space, consider growing some of your own organic fruit. This can be a rewarding way to ensure your produce is fresh and free from pesticides.

Protecting Your Family's Health

As homemakers and caretakers, one of our primary roles is to protect and nurture our families. By choosing organic fruit, we reduce the risk of exposing our loved ones to toxic chemicals, support sustainable farming practices, and provide our families with the most nutritious options available. Small changes in our shopping habits can make a significant difference in our health and the health of our planet.

Making the shift to organic fruit is a step toward a healthier lifestyle and a cleaner environment. The next time you’re at the grocery store or farmers’ market, remember the impact your choices have. By investing in organic fruit, you're investing in your family's future and well-being.

Here's to healthier choices and a brighter, more vibrant life!

With health and happiness,

Kimberli Almonla

(Owner & CEO of Restoration Wellness)

[alkarinque]

thinking a lot about food (as I always am) on this fine april 1st, here's my runaway smash favorite from last year's farmshare box

Greens fritters (c/ o jubilee farm)

Toss them in a pita or wrap with hummus, more greens, hot sauce, tzatziki, something pickled (maybe those radishes!), roll it up and enjoy!

A bunch of greens, about 1/2 lb, the mustard mix or arugula is perfect here! But you could also do kale or chard or collards, just removed the tough stems first.

3 tablespoons olive oil or grapeseed oil

1 small onion, diced fine

Salt, to taste

2 cloves garlic, chopped

½ cup cilantro or parsley, chopped fine

1 tsp cumin

1 cup panko (or other) breadcrumbs

1/4 cup crumbled feta

1 or 2 eggs

Oil for frying

Pulse greens in a food processor or finely chop with a knife-they should be small but not puréed or mushy. Set aside. Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro or parsley, and cumin. Stir for 30 seconds. Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary- this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough. Heat oil in a skillet over medium-high heat. Add balls to pan-they should sizzle when they hit the oil- then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.

(additional hot tip: serve with kewpie deep roasted sesame dressing!!)

[merrybrides]

Festive Fall Wedding Ideas

Fire Up the Fondue

Served with apple and pear pieces and sliced baguette, cheese fondue makes for a hearty (and interactive!) group appetizer at the start of dinner.

Try Fresh-Picked Placecards

Clove-adorned apple place cards are such a seasonally appropriate way to welcome guests to their seat. (Added bonus: they smell great!) To create, draw your letter on paper, cut out, and tape to an apple. Using a straight pin, lightly prick along the outside of the letter, “tracing” the outline onto the apple. Remove the paper, and push cloves into the apple, staying within the outline.

Decorate with Dried Wheat

This pretty neutral strikes a sophisticated, textured feel for fall weddings. Try it in a pair of welcoming wreaths at the entrance to your ceremony or reception.

Serve Pretzels as a Late-Night Snack

Honor Oktoberfest with a late-night snack display of soft pretzels. Pro tip: pair with an assortment of German mustards (try Löwensenf and Alstertor) for a bout of tangy taste-testing.

End the Evening With Hot Apple Cider

A spiked apple cider cocktail is the perfect way to cap off your event. Pair with apple cider donuts or pear fritters for a sweet send-off!

Drippy Candle Cake

Layers of melted white chocolate is the secret to these multilayered drippy candle cakes, which will add just the right touch of spookiness to a late October wedding. Birthday candles—inserted almost flush with the tops of the cakes—mimic the candle look.

Set a Cozy Scene

Chippy furniture, apple crates, and rustic ladders are the perfect pieces for setting a rustic tone for your fall wedding reception. Use the antique finds as furniture in the decor focal points of your evening, such as a dessert or drink display.

Offer Cozy Blankets

As the evening starts to cool, encourage guests to help themselves to wool blankets scattered throughout the reception space. (This will be especially appreciated if you're celebrating outdoors!) Show off your love of of all things vintage by nestling the blankets in antique picnic baskets.

Set Up an Apple Toss

For an autumnal cocktail hour activity, set up an apple toss game on the lawn. Gather an assortment of vintage produce baskets in various sizes and designate different point values for each vessel. For game pieces, set out a few ready-to-be-tossed pieces of produce in two different shades (red and green, naturally) so that it's easy to keep track of points.

Serve Pie for Dessert

Not feeling a fall wedding cake? Serve up delicious slices of pie for dessert instead.

Add in Plaid

Plaid is the perfect pattern motif for a cozy fall wedding. Add in touches of the pattern on your tablescapes and in paper details, such as your invitations and escort cards.

Dress Your Bridesmaids in Velvet

The rich texture and subtle sheen of velvet bridesmaid dresses make them a great way to celebrate fall in your wedding fashion choices—especially when you opt for a seasonally-inspired hue such as copper or taupe.

Ride a Tractor to the Ceremony Site

If you're marrying on a farm, why not take advantage of the equipment? A tractor-driven hay ride is the ultimate country way for you and your bridesmaids to arrive at the ceremony site.

Wear a Tweed Suit

Grooms and groomsmen, take note: It's okay to have fun with your fabric! A tweed suit or blazer will help keep you warm at an outdoor celebration, and will also help you get into the autumn spirit.

Use Leaves to Show Off Your Rings

It's practically sinful not to incorporate the stunning, color-changing fall foliage into your wedding photo shoot, but think outside the box. The photo of wedding rings resting on fall leaves is stunning and truly delightful.

Opt for Simple Fall Table Linens

Minimalism and fall marry well with this cool table contrast, made possible by rust-colored napkins against white plates and tablecloths.

Serve a Hot Toddy as Your Signature Drink

And for your signature drink, you can't get any cozier than a hot toddy featuring your favorite bourbon or whiskey. For favors, you could gift guests miniatures plus the recipe for them to re-create at home.

Set Out Pumpkin Seating Cards

Upon arrival, guests are welcomed by festive pumpkins directing them to their seats.

Choose a Naked Wedding Cake

A semi-naked wedding cake is the perfect end-of-the-night treat for a rustic fall wedding. Adorn with deep red fruits and serve alongside apple cider donuts for an extra festive look.

[gojoswhitebabydolllashes]

Earth shattering. Back arching. Crows squawking. ducks honking. Waterfalls. Niagara falls. Pacific ocean. I wanna be your vacuum cleaner. Taking it like a good girl. Mpreg. Unicorns whinneying. Nngh just the tip. Papa. Daddy. Swinging from vines. Pussy clenching. Back breaking. Bones shattering. Earthquake. Gobbledygook. Slurp juice. Power up. Using it as face cream and body wash. In the bath. In the shower. In bed. Outside. On the hood of the car. In the car. On a train. On a plane. Barbecue sauce and mustard on it. Coquette. Stacking don't on it. Maid outfit. Sucking all night long. Let it grow let it grow let the love inside you show. On a table. On a bar. On the farm. Once. Twice. Thrice. Fourth. Fifth. Sixty two hundred. Millennia. Century. Til it break. Til sukunas tattoos come off. Til we repopulate the gojo clan. Til the domain expands. Til it shatters. Skyfall. Under pressure. Another one bites the dust. Eye popping. Finger snapping. Wap. Bucket and a mop. Clean up on aisle five. Giggling and kicking my feet. Teehee. T E E H E E. Smiling and goofing around. Taking it like daddy's princess. Til sukuna makes me a concubine. Til gojos eyes turn brown. Shattering teeth. Boogie woogie. Freeze every body clap your hands!!! Brooklyn baby. Salvatore. DAAAAAADDYYYYYYYYYSSSSSSSSSS HOOOOOOOOOOMMEEEEEEEEEEEE.

[butchbyte]

The calfs used to babysit me while my dad was at work. They'd lick my arms (for the salt) and I'd pet them and study the whorls of fur on their heads. I would name them. The people who came to take them away (to raise and bring back or to keep and eat) brought us donuts. I tried to remember what their tag numbers were so that I could say hi to them again when they came back, but I never remembered for the whole year they were gone. I knew they were out there somewhere on the farm. They were all my friends.

Calfs shit the most disgusting mustard yellow shit, but they're babies so you can't blame them for being disgusting. I watched so many cows giving birth, but it was really boring. They'd always call my dad over when a calf was stuck and he'd have to help because he was good at it. I don't know if they always come out butt-first, or if only the risky births do because those were the only ones I saw, but that sounds kind of risky. Sometimes there was a stillborn lying to the side, waiting to be moved. Once I saw a wasp eating its eye.

The grownup cows were more skittish but they had beautiful eyes. They make really funny noises. I think that the electric leaf blowers they use by our house sound like really angry cows that don't shut up. Sometimes I'd moo back. You know the cows will always answer, and it's a never ending loop. My oma planted rose bushes in front of their barn when she was still alive to do things like that.

I would play in some of their food (the cottonseed, a cheap byproduct of the cotton industry) and we'd build enormous forts in the back where it was safe, and wave when the tractor (front loader) came by to pick some up. When it was clear, we'd find leftover cardboard and use it to slide down. It was ruined for me when one day I noticed tiny mites crawling all over the seeds. More protein for the cows.

Did you know that they put magnets in cows' stomachs? They're really strong, and any nails or nasty stuff like that they accidentally swallow doesn't go down their intestines. I used to play with them like people do with those buzzing magnet toys.

It's too wet to make and keep much hay here, so they would ferment mounds of fresh cut grass under sheets of plastic weighted down with old tires. They'd do it with the corn too. They'd have to drive over the grass with the tractor to pack it down: you can't have air or it'll rot. It was really steep and my mom was worried the tractor would tip. I wasn't allowed to ride in the tractor when he was doing that.

The smell of that fermented grass and the cow manure will always remind me of home.

I've never actually milked a cow or anything though. I would really like to learn how to milk a cow, but I think it would be very embarrassing if I wasn't good at it. People might think I've never touched a cow before. (Though I have done the bookkeeping on the corn harvest aka their food for the winter.)

I'm sure lots of people have multiple Cow Experiences so just pick the one where you were in the closest proximity to the Bovine.

Also feel free to describe your favorite Cow Experience in the tags

[downtoearthmarkets]

It’s hard to boo-lieve that Halloween is almost upon us, given the extended stretch of warm and sunny weather we’ve enjoyed so far this fall. If these glorious conditions continue, we’re certainly in for more meteorological treats and fewer tricks! But no matter what the temperatures say, the calendar doesn’t budge, and autumn is already in full swing. So, to help get you in the Halloween spirit before next Thursday, here are some superbly spooky recipes whose ingredients are easy to shop for in the farmers market this weekend. Return of the Mummy Apples Fall is prime apple season so it’s no wonder that apples of all kinds feature heavily at Halloween hoedowns. From candied apples to apple bobbing, shiny apples give glowing pumpkins a run for their money in late October. Halloween’s favorite fruit offers a refreshingly healthy alternative to the ubiquitous sweets that are collected in droves this time of year. So, lure your kids away from their neighborhood candy haul with these perfectly petrifying apple mummies that take no time to pare and prepare. Quick tips 

Choose apples that don’t oxidize and turn brown quite as quickly such as Pink Ladies and Honeycrisps. Avoid Granny Smiths which tend to turn brown almost immediately. 

Serve your apple mummies with a fun fruit dip to add extra appeal to these tasty tomb dwellers.

Ingredients (for eight mummies)

4 Central Valley Farm Honeycrisp or Pink Lady apples

16 mini chocolate chips, halved Central Valley Farm seedless grapes, raisins or dried blueberries

Creamy Peanut Butter & Yogurt Dip Ingredients (Yields 1 cup) 

½ cup plain yogurt 

¼ cup natural, creamy peanut butter 

5 tablespoons farmers market maple syrup 

½ teaspoon vanilla extract

Instructions

Cut apples in half vertically and carefully remove their cores. 

Starting at one edge, use a vegetable peeler to remove haphazard strips of apple peel. 

Lay each apple half on a plate or serving tray and press two eyes into the apple in an area where the peel has been removed. If you're using mini chocolate chips, push the pointy end in first. If you're using raisins, grapes or dried blueberries, use the paring knife to make a tiny divot in the apple where you want each eye to go, and then gently press the eyes in.  

Spooky Spider Deviled Eggs Take another welcome break from all the cavity causing candy with deliciously devious, devilishly delectable, spooky spider deviled eggs. They’re sure to be a sinisterly savory sensation at your Halloween hoopla. Ingredients

6 Central Valley Farm or Great Joy Family Farm hardboiled eggs, halved 

3 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon Arlotta Food Studio vinegar

⅛ teaspoon salt

⅛ teaspoon pepper

Horman's Pickles pitted black or green olives

Instructions 

Cut eggs in half lengthwise. Slip out yolks and mash.

Stir in mayonnaise, Dijon mustard, vinegar, salt, and pepper.

Refill egg white halves with the yolk mixture.

Cut whole olive in half lengthwise.

Put one half on mashed yolk for the spider’s body.

Thinly slice the other half of the olive for the spiders’ legs. Put four legs on each side.

Scary Black Rice and Butternut Squash Salad  The colors orange and black have long been the hallmarks of Halloween because they symbolize the duality of life and death, light and darkness, and the transition from summer to winter. Black represents death, darkness and night while orange represents the warmth of life, bonfires and the bounty of the harvest season. Orange is also the color of pumpkins, which are a traditional harvest item. Embrace the vibrantly dramatic contrasts of orange and black in this colorful Halloween salad that is as nutritious as it is festive. Ingredients for the dressing: 

2 ½ tablespoons Arlotta Food Studio olive oil

1 tablespoon Arlotta Food Studio balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon spice mix of chipotle pepper, chili flakes, cumin seed, sea salt, oregano and cilantro 

1 teaspoon farmers market maple syrup

Pinch of salt

Ingredients for the black rice & butternut salad: 

1 cup Great Joy Family Farm black rice

2 cups Great Joy Family Farm chicken broth

1 medium size Halal Pastures Farm butternut squash

1 Halal Pastures Farm yellow onion, large

½ cup whole pecans, raw

⅓ cup golden raisins

2 handfuls arugula from the farmstalls

Kraken Pasta with Eerie Eyeballs This spooky squid ink pasta is topped with beef ragu and macabre eyeballs to startle even the most seasoned of spooky eaters. Once you get past the fear factor, this dish makes a warming and hearty meal before heading out to trick or treat. Click here for full cooking and prep instructions. Ingredients

1 lb La Trafila Pasta squid ink pasta

1 lb Great Joy Family Farm or Halal Pastures Farm ground beef

1 tablespoon dried minced onion

1 tablespoon Italian herb seasoning mix

4 ounces Cielegine “cherry size” mozzarella

2 ounces sliced Horman's Pickles black olives

24 ounces La Trafila Pasta marinara sauce

   We wish you a spookily spectacular Halloween and look forward to seeing you at the farmers market this weekend. Costumes are optional but encouraged. Muahahaha 😊.

[mahaoverseas]

From Farm to Jar: Top Fresh Gherkin Suppliers You Need to Know

If you've ever taken a bite of a crisp, tangy gherkin, you know just how delightful this tiny vegetable can be. But did you know that the journey from farm to jar has a significant impact on flavor and quality? Sourcing fresh gherkins suppliers directly from reliable suppliers not only enhances your culinary creations but also supports sustainable farming practices. Whether you're stocking up for pickling or looking to elevate your dishes, understanding the benefits of choosing fresh gherkin suppliers is essential. Let’s dive into everything you need to know about these little gems!

Benefits of Choosing Fresh Gherkin Suppliers

When it comes to gherkins, freshness matters. Choosing fresh gherkin suppliers means enjoying superior taste and texture. Freshly harvested gherkins are crisper and more flavorful, elevating your culinary dishes. Supporting local farmers also promotes sustainable practices. Many suppliers prioritize organic growing methods that benefit the environment. You contribute to a healthier ecosystem while savoring delicious produce. Quality control is another advantage of sourcing directly from reputable suppliers. They often provide transparency about their farming processes, ensuring you know exactly where your food comes from. Additionally, buying fresh can lead to better nutrition. Gherkins packed with essential vitamins and minerals boost your meals without added preservatives or chemicals commonly found in mass-produced options. This commitment not only enhances your recipes but also supports community businesses dedicated to quality over quantity.

Tips for Buying and Storing Gherkins

When buying gherkins, look for vibrant green color and firm texture. Avoid any that show signs of softness or discoloration. Opt for locally sourced options when possible. Freshness is key, and local suppliers often provide the best quality. Once you’ve made your purchase, it’s essential to store them correctly. Keep gherkins in a cool, dry place if you plan to use them soon. A sealed container helps maintain their crunchiness. For longer storage, consider refrigeration. Place them in an airtight bag or container to prevent moisture loss while keeping their crispness intact. If you're preserving gherkins in jars, ensure they're clean and sterilized beforehand. This will enhance shelf life and flavor integrity. Remember to label your jars with dates for easy tracking of freshness over time.

Creative Ways to Use Gherkins in Recipes

Gherkins are not just a crunchy snack; they can elevate your culinary creations in numerous ways. Their tangy flavor and crisp texture make them versatile ingredients that can enhance both simple dishes and elaborate recipes. Start with the classic gherkin relish. This zesty condiment pairs wonderfully with grilled meats, burgers, or even sandwiches. Simply chop fresh gherkins finely and mix them with diced onions, mustard, and a touch of sugar for an easy yet delicious spread. For something different, try adding gherkins to potato salad. Their unique taste will add depth to the dish while providing a satisfying crunch that contrasts beautifully with creamy potatoes. A dash of dill alongside the chopped gherkins amplifies this flavor profile. If you're feeling adventurous, consider incorporating gherkins into savory pastries or quiches. Chopped fresh gherkins blended with cheese and eggs create an unexpected but delightful filling that can surprise your guests at brunch. For More Information:

India best Gherkin exporters

Trusted gherkin suppliers in india

Gherkins suppliers in india

[tatasimplybetter]

Delicious Plant-Based Food | Awadhi Seekh Kebab, Nuggets, and Burgers | Tata Simply Better

The Future of Food is Here: Plant-Based Awadhi, Nuggets, and Burgers

The plant-based revolution is in full swing, and our taste buds are reaping the benefits. With a growing demand for delicious and sustainable food options, innovative chefs and food scientists are crafting plant-based marvels that rival their traditional counterparts. Among the standout stars are the Awadhi Seekh Kebab, Nuggets, and Burger Patty. These culinary creations not only satisfy cravings but also align with health and environmental consciousness.

Let's embark on a flavorful exploration of these plant-based delights!

Awadhi Seekh Kebab

The Awadhi Seekh Kebab is a plant-based take on the traditional Indian kebab, known for its rich and aromatic flavors. Originating from the Awadhi cuisine of Lucknow, this kebab is typically made with a blend of minced meat, spices, and herbs. The plant-based version uses ingredients like soy, chickpeas, or other legumes to replicate the texture and taste of meat while providing a high-protein alternative.

Cooking Tips:

Grilling: Cook on a grill to achieve a smoky flavor.

Pan-Frying: Use a non-stick pan with minimal oil for a crisp exterior.

Serving Suggestions: Pair with mint chutney, pickled onions, and naan for an authentic experience.

Plant-Based Nuggets

Nuggets are a universally loved snack and meal option. Plant-based nuggets replicate the familiar taste and texture of chicken nuggets but use plant-derived ingredients like soy, wheat gluten, or pea protein. These nuggets are often fortified with essential nutrients, making them a healthy and sustainable choice.

Cooking Tips:

Oven-Baking: Bake in the oven for a healthier preparation method.

Air-Frying: Achieve a crispy texture without excess oil.

Serving Suggestions: Serve with a variety of dipping sauces such as barbecue, honey mustard, or ketchup.

Plant-Based Burger Patty

The plant-based burger patty has revolutionized the fast-food and culinary world. Made from ingredients like soy, pea protein, and beans, these patties offer a meaty texture and rich flavor profile that satisfy even the most discerning burger lovers. They are a great source of protein, fiber, and essential vitamins.

Cooking Tips:

Grilling: Cook on a barbecue grill for a charred and smoky flavor.

Pan-Frying: Use a skillet with a little oil for a seared crust.

Serving Suggestions: Assemble with whole-grain buns, fresh lettuce, tomatoes, pickles, and vegan cheese for a complete burger experience.

Why Choose Plant-Based?

Opting for plant-based foods offers a multitude of advantages. From a health perspective, these choices are typically lower in saturated fats and cholesterol, contributing to a heart-healthy lifestyle. Additionally, plant-based diets are often rich in fiber, vitamins, and minerals, promoting overall well-being. Beyond personal health, embracing a plant-based lifestyle is a conscious step towards environmental sustainability. 

By reducing consumption of animal products, individuals can help mitigate climate change by decreasing greenhouse gas emissions. Furthermore, plant-based diets alleviate the immense pressure on water and land resources associated with traditional livestock farming. On a humanitarian level, choosing plant-based options promotes animal welfare by reducing the demand for factory farming practices, which often involve inhumane conditions.

Final Thoughts

Exploring the best plant-based food options such as Awadhi Seekh Kebab, Nuggets, and Burger Patty can significantly enhance your culinary repertoire. These options not only provide delicious and satisfying meals but also contribute to a healthier lifestyle and a more sustainable planet. Whether you are a dedicated vegan or simply looking to reduce your meat consumption, these plant-based foods promise a delightful and nutritious dining experience.

[openintegrative]

The EWG Dirty Dozen: What You Need To Know

Key Takeaways

The Dirty Dozen list highlights fruits and vegetables with the highest levels of pesticide residues.

In 2024, strawberries, spinach, and kale top the list.

Pesticide exposure can pose health risks, especially to vulnerable populations.

Choosing organic options and proper washing techniques can reduce pesticide intake.

The Clean Fifteen list offers alternatives with lower pesticide levels.

This list is essential for consumers looking to reduce their pesticide exposure and make healthier choices.

The EWG’s analysis uses data from the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA), examining thousands of samples to determine which produce items carry the highest pesticide loads.

What Is The EWG Dirty Dozen?

The Dirty Dozen list serves as a guide to help consumers understand which fruits and vegetables have the highest pesticide residues.

The USDA and FDA test produce for pesticide levels, and the EWG analyzes this data to compile their annual list.

Pesticides are chemicals used in agriculture to protect crops from pests and diseases, but they can remain on the produce we eat.

The Dirty Dozen highlights the produce with the highest levels of these residues, indicating which items consumers might want to buy organic.

The 2024 Dirty Dozen List

The 2024 Dirty Dozen list identifies the following fruits and vegetables as having the highest pesticide residues:

Strawberries: Strawberries often top the list due to their delicate skin, which absorbs pesticides easily. They are a popular fruit but also one of the most contaminated.

Spinach: Leafy greens like spinach are susceptible to pesticide residue. Spinach is rich in nutrients but also tends to carry significant pesticide levels.

Kale, Collard & Mustard Greens: These leafy greens are nutritious but frequently tested positive for pesticide residues.

Grapes: Grapes can retain pesticides on their thin skin. They are often eaten without peeling, increasing exposure.

Peaches: Peaches have a fuzzy skin that can trap pesticides. Washing and peeling can help reduce residues.

Pears: Pears, like apples, are often sprayed with pesticides to protect them from pests.

Nectarines: Similar to peaches, nectarines have a soft skin that can hold onto pesticides.

Apples: Apples are one of the most commonly consumed fruits and also one of the most contaminated.

Bell & Hot Peppers: Peppers have a lot of surface area where pesticides can accumulate.

Cherries: Cherries are small and often consumed whole, making it harder to remove pesticide residues.

Blueberries: Blueberries can retain pesticides on their skin, making thorough washing important.

Green Beans: Green beans can absorb pesticides through their skin, making them another high-risk vegetable.

Health Implications Of Pesticides

Pesticide exposure can lead to various health issues. Short-term exposure can cause symptoms like headaches, dizziness, and nausea.

Long-term exposure is more concerning, potentially leading to chronic health conditions such as cancer, hormone disruption, and neurological disorders.

Children and pregnant women are particularly vulnerable to the effects of pesticides. The developing bodies of children are more susceptible to harmful chemicals, and exposure during pregnancy can affect fetal development.

Tips For Reducing Pesticide Exposure

To minimize pesticide exposure, consider the following tips:

Choose Organic: Whenever possible, buy organic versions of the Dirty Dozen items. Organic farming practices limit the use of synthetic pesticides.

Wash Thoroughly: Wash all fruits and vegetables under running water. Use a brush for firmer produce like apples and cucumbers.

Peel When Necessary: Peeling can help remove pesticide residues, especially for produce like peaches, apples, and cucumbers.

Diversify Your Diet: Eating a variety of predominantly animal foods from different sources can help reduce the risk of exposure to any one pesticide.

The Clean Fifteen

The Clean Fifteen list highlights produce with the lowest levels of pesticide residues. These items are generally safer to consume in their non-organic forms. The 2024 Clean Fifteen includes:

Carrots

Sweet Potatoes

Mangoes

Mushrooms

Watermelon

Cabbage

Kiwi

Honeydew Melon

Asparagus

Sweet Peas (frozen)

Papaya

Onions

Pineapple

Sweet Corn

Avocados

These fruits and vegetables tend to have thicker skins or peels, which protect them from pesticides. Choosing items from the Clean Fifteen can help reduce pesticide intake.

Conclusion

Understanding the 2024 EWG Dirty Dozen list can help you make informed choices about the fruits and vegetables you consume. Pesticides pose various health risks, but by choosing organic options for high-risk items and following proper washing techniques, you can minimize your exposure. A balanced diet with a variety of nutrient-dense foods is key to maintaining good health.

FAQs

What criteria does the EWG use to create the Dirty Dozen list? The EWG uses data from the USDA and FDA, which test for pesticide residues on produce. They analyze the number of pesticides found and the levels of contamination to compile the list.

How reliable is the EWG Dirty Dozen list? The list is based on extensive testing and analysis by reputable government agencies. It provides a useful guide for consumers but should be one part of broader health and diet considerations.

Are there any exceptions to the Dirty Dozen recommendations? While the Dirty Dozen highlights the most contaminated produce, washing and peeling can reduce pesticide residues. Organic versions of these items are the safest bet.

Can washing and peeling remove all pesticides from the Dirty Dozen items? Washing and peeling can significantly reduce pesticide residues but may not eliminate them completely. Buying organic is the best way to avoid pesticides.

Is it necessary to buy organic produce for all fruits and vegetables? Not necessarily. The Clean Fifteen list identifies produce with low pesticide residues, which are generally safe to consume in their non-organic forms. Prioritize buying organic for items on the Dirty Dozen list.

[amusementofaprincess]

I get my groceries delivered thru Peapod/Stop and Shop, whatever it’s calling its self these days. The delivery fee and tip are worth it to not have to carry my groceries up to my apartment (I live on the 2nd floor)

Last time in addition to my actual order I was given 2 extra bags that had several bags of Morningstar farms vegetarian sausage, some “chikin” also from Morningstar farms, some broccoli/potato veggie bites shaped like dinosaurs and stars, some frozen veggies, a bag of French fries, a box of waffles and a package of frozen broccoli and cheese stuffed chicken breasts. Stop and shop told me to keep/donate/toss what I was given in error. (The 4 boxes of frozen spinach are going to the food bank down the road, possibly with some of the “sausage”) I’m keeping most of it- free food is free food, donating some. Luckily most of the frozen veggies are types I eat regularly.

I’ve tried the “sausage” and veggie bites. They are both ok. The sausage definitely needs maple syrup (which I have, it’s real and it has edible glitter, a gift from a friend) and the bites need mustard.

This all to say - I’m getting more of the chicken breasts when I do my next order. I looked up the brand and they have a Brie and apple version.

Thank you delivery driver who accidentally gave me part of someone else’s order. You helped me a new tasty easy protein option!

TLDR: I got extra food due to stop and shop’s error in my grocery order and discovered a new chicken option for nights I need to change up my routine

[edgewaterfarmcsa]

CSA WEEK 2

   P i c k l i s t

strawberries - garlic scapes - basil  - lettuce - broccolini - hakurai turnips - cucumbers - plants!

I did not intend to go right into week 2 with a weather charged sob story, but here we are. The heat followed by the rain did not demolish crops, but it certainly did not help. Watching the storm roll through and hit the fields was tough on the heart.  First and foremost, let’s talk about strawberries and rain. The two quarts you are receiving today are a part of an effort to clean off the current fruit and make way for the next flush. It is likely that your 2 quarts of berries may not be the sparkly shiny gems we all lust for, but they will absolutely serve a delicious purpose if eaten today or tomorrow, or, use them to make a jammy sauce to complement every biscuit in sight, ahem strawberry shortcakes (see pro tips). Because of the past week’s precipitation, this round of berries will not hold. But the later varieties should (weather dependent, lol).

Another unfortunate arrival this week are all the pests.  I am not entirely certain why they all decided to show up at the sametime, but I've been squashing countless horn worms in the tomato greenhouses and the wire worms are really starting to show their face and make trails in our radishes and our (legendary 2024) hakurai turnip patch. And don’t even get me started on the deer. Daily cute love notes I like to send to Ray have been replaced by deer eating lettuce photos, deer eating strawberries photos, and deer eating cucumber photos.  Not an easy time to farm, but a hell of a great time to be a pest. Some would say, it's buck wild.

MEANWHILE, in the Pick Your Own Strawberry patch, the berries are still showing up, and people are still so pumped to pick.  It’s awesome to hear from Anne and Jen about all the CSAers that have made their way down River Road this week to get in on the action. I do hope to see yall out there as it is certainly the season for stained red fingers/ a belly full of berries/ late night strawberry jamming/ etc.

PYO HOURS: 8am-noon WEATHER & CROP PERMITTING!

FIXED PRICES: CASH AND CHECK ONLY

1 quart: $7/ medium picking box: $25/ large picking tray: $44

FARMY FOODIE PRO-TIPS: 

Yall, get ready, and let me introduce you to new neighbor Mitchell! 

Somehow by the grace of something, Edgewater has been blessed by a neighbor that not only knows how to cook, but also has stacks and stacks of tested recipes.  We connected a few months ago when he popped into the greenhouses.  At that time, much of what you are currently eating from the farm existed in seed packs, waiting to be sewed.  Since then these seeds have sprouted into food and Mitchell is here to tell us how to eat it best.  Thank heavens for resident chef Mitchell Davis, as a result we all get to try new things and prep this bounty in new ways! I AM JAZZED.  If you too are jazzed, I highly recommend subscribing for free to his weekly newsletter Kitchen Sense,

Pickled Garlic Scapes recipe by mitchell!

Similar in flavor to kosher dill pickles because of their strong garlic flavor, these lacto-fermented garlic scape pickles require little effort beyond patience. They will last in the refrigerator for over a year. (I just shared some two-year old ones with Jenny and they were still delicious.) Eat

them as is or slice them to add to salads (egg, tuna, chicken, potato), or relish, or anywhere you might think to add pickles or capers.

I’m not giving amounts for this recipe because this is more of a technique (one you can use with just about any vegetable). Adjust the amounts accordingly, adding more brine in the same proportion as you need to submerge your scapes. Use kosher salt or pickling salt, not table salt,

the iodine in which will cause the pickles to discolor Kosher salt

Hot water

Garlic Scapes

Other aromatics, such as bay leaf, dill seeds or flowering dill, yellow mustard seeds (optional)As for most lacto-fermented foods, your goal is to create a brine that is a 2.5 to 3% saline solution. That means for every 1000 milliliters of water, 25 to 30 grams of salt, or about 2 teaspoons of kosher salt per cup. Place 2 tablespoons and 2 teaspoons kosher salt in a mixing

bowl and add 1 quart (4 cups) hot water. Stir to dissolve the salt. Let sit to come back to room temperature, stirring occasionally to make sure no salt crystals remain at the bottom of the bowl.

Meanwhile, prepare the garlic scapes. Rinse the scapes and cut into 2-inch lengths just up until the bud, which you should discard. Tightly pack the cut scapes into clean canning jars, using the shoulder of the jar to wedge the scapes in. I like to use pint jars. If using aromatics, add a bay

leaf, ½ teaspoon of dill or mustard seeds, and/or some flowering dill to each jar. Once the brine is cool, fill each jar until the scapes are completely submerged. Cover the jars loosely and let sit at room temperature, out of the sun, for 5 to 7 days to ferment until your desired level of tartness. The timing will depend on the temperature of your room. Open the jars once a day to

release any gas that builds up. As the fermentation takes place, the liquid will turn cloudy, and the scapes will darken and sink. Taste them to check if they are done. When satisfied with their flavor, seal the jars and refrigerate until needed. You can strain the brine and repack the scapes

if you like a cleaner look, but it isn’t necessary.

—Cookbook author and food writer Mitchell Davis recently moved from New York City to the

Upper Valley, just down the road from Edgewater Farm. For more recipes, subscribe for free to

his weekly newsletter Kitchen Sense at www.kitchensense.substack.com

Here it is, everyone's summertime favorite: fresh, sweet strawberries atop a flaky, buttery biscuit — topped with whipped cream, of course!

PREP 25 min/ BAKE 10 to 12 mins/ TOTAL 1 hr 35 mins YIELD 9 biscuits

Berries

2 quarts (1336g) strawberries, trimmed of their leaves

1/2 cup (99g) granulated sugar

2 teaspoons lemon juice, fresh preferred

Biscuits

3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour

1 teaspoon table salt

1 tablespoon (11g) baking powder

1/2 teaspoon baking soda

1/4 cup (36g) buttermilk powder

3 tablespoons (35g) granulated sugar

8 tablespoons (113g) unsalted butter or 1/2 cup (92g) vegetable shortening, cold

2 teaspoons King Arthur Pure Vanilla Extract

1 large egg

1 cup (227g) milk*

2 teaspoons milk, optional; for topping

2 teaspoons granulated sugar, optional; for topping

*Or substitute 1 cup buttermilk (227g) for the buttermilk powder and milk

Topping

1 cup (227g) whipping cream

Instructions

To prepare the fruit: Mash 2 cups of the strawberries. Slice the remaining strawberries, and mix all of the berries with the sugar and lemon juice. Let rest 1 hour.

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

To make the biscuits: Whisk together the dry ingredients, and work in the cold butter or shortening until the mixture is crumbly.

Whisk the vanilla and egg with the milk, then add all at once to the dry ingredients and stir until the liquid is absorbed.

Turn the dough out onto a lightly floured surface and knead four or five times, just until it holds together. Pat the dough out until it's about 1/2" to 3/4" thick, and cut it into 2 1/2" to 3" circles.

Place the biscuits on the prepared baking sheet, brush the tops with milk for a shiny surface, and sprinkle with sugar.

Bake for 10 to 12 minutes, until the tops are golden brown. Remove them from the oven and cool for 15 minutes before serving.

To assemble the shortcakes: Whip the cream until soft peaks form.

Just before serving, split open the biscuits, spoon half the berries and whipped cream on the bottom half, top with remaining biscuit halves, and spoon on the remaining berries and cream.

Tips from our Bakers

For highest-rising biscuits, use a sharp biscuit cutter, rather than a drinking glass. A sharp cutter cuts the edges cleanly, rather than mashing them together; a sharp cut allows the biscuits to rise higher.

[daramsphotography]

5 Creative Ideas for Your Pre-Wedding Photoshoot in Essex

The pre-wedding photoshoots include pictures of how you and your spouse look before the wedding occurs. Think out of the box now.

Ditch the bored poses and cheesy backdrops. These 5 ideas help your Pre-Wedding Photography Essex tell a unique love story with artistic flair:

1. Vintage Theme at Historical Landmarks

Essex has no shortage of heritage buildings and rustic architecture. Pose among ivy-lined walls, brick archways or medieval towers found at:

Colchester Castle

Coggeshall Abbey

Hadleigh Castle

Paycocke’s House & Garden

Beth Chatto Gardens

Wear heirloom outfits, carry flowers in wicker baskets and style hair in vintage curls. Sepia tone edits complete the timeless romantic vibe.

2. Nature Walk Along Coastal Trails

Essex's protected natural reserves, like Wallasea Island or Fingringhoe Wick, offer miles of hand-in-hand coastal strolling opportunities amid breathtaking backdrops.

Other trail ideas include:

Tree tunnel path through Lower Raydon Nature Reserve

Seaside views along the Essex Way in Manningtree

Salt marshy terrain behind Tollesbury Fleet Nature Reserve

Capture candid moments of togetherness against the area’s rustic raw beauty.

3. Pop Culture Inspired Shoot

Infuse personality into your pre-wed portraits by recreating famous romantic scenes from iconic movies, songs, or posters with costume styling.

Iconic Pre-Wedding Photography Essex ideas include:

Run through yellow mustard fields ala Coldplay’s “Yellow”

Hold up the boombox playing your song outside your love’s window

Dramatic kiss in the rain wearing The Notebook’s blue dress

Bathtub guitar singalong homage to Pretty Woman lyrics

4. Embedded in Street Art Around Town

Colchester and nearby boroughs flaunt colorful street art murals by local taggers. Pose embracing with images of wings, fierce leopards or beautiful lotuses brushing your skin.

Backdrops to scout location scouting for cool collaborative shots include:

Rainbow tunnel down Queen Street

Dragon silhouette against the Red Lion Pub wall

Vibrant botanical bloom off Short Wyre Street

This urban edge amplifies artistic flair.

5. Romantic Picnic Setting Among Lavender Fields

Few backdrops evoke rustic romance like bountiful purple lavender beds. Essex farms like Wilkin & Sons or East Bergholt Place make fabulous floral picnic spots for couples.

Pack gourmet finger foods, fine wine, and an oversized blanket to cozy up on. Sunset golden hour casts a dreamy glow over tender moments.

Pre-Wedding Shoot Planning Tips

Prepping an artistic Pre-Wedding Photography Essex as unique as your love requires some strategy:

Scout locations in advance securing permits as needed

Discuss creative concepts with your photographer to align the vision

Schedule shoots during sunrise/sunset for optimal lighting

Craft styling inspiration boards on Pinterest before the shoot

Have a rain backup plan just in case!

Let’s Create Some Magic!

Infuse your pre-wedding portraits with playful originality by scoping the incredible backdrops Essex offers. With the right photographer guiding your creative direction, you’ll craft next-level art showcasing true love.

Ready to get started? The DARAMS Photography team offers full-service Indian wedding photoshoots plus designing completely custom shoots to match your personality.

Contact us today to make some magic together!

[farzanatradingcompany]

Organic shallots: Improve your cooking experience and strengthen your health.  

Shallots are a member of the Allium family and have been a staple in kitchens around the world for centuries. However, the growing interest in organic products has brought renewed attention to the benefits of choosing organic shallots for both cooking and health. In this blog post, we explore the benefits of adding organic shallots to your cooking repertoire with Farzana Vegetables Wholesale Distributor UAE, and see how they can contribute to a healthier lifestyle.  

Rich flavor profile:  

One of the main reasons that chefs and home cooks alike choose shallots is their complex and subtle flavor profile. Organic shallots grown without synthetic pesticides or fertilizers often have a richer, more authentic flavor. Its delicate, sweet, mild onion-like flavor can add depth and sophistication to a variety of dishes, from salads and dressings to soups, stews, and sauces.  

Nutritious benefits:  

Organic farming focuses on soil health and biodiversity, resulting in nutrient-rich products. Organic shallots are no exception. Rich in essential vitamins and minerals such as vitamin C, potassium, and antioxidants, they not only improve the taste of your meals but also contribute to your overall health. Antioxidants play an important role in neutralizing harmful free radicals in the body and may reduce the risk of chronic disease.  

Free of harmful chemical residues:  

When you choose organic shallots, you are making a conscious decision to avoid contact with synthetic pesticides, herbicides, and fertilizers. These chemicals can remain in conventionally grown produce and pose health risks if ingested. Choosing organic shallots means you can enjoy the natural goodness of the vegetable without worrying about harmful substances that may remain in the skin or pulp.  

Supporting sustainable agriculture:  

Beyond the personal health benefits, choosing organic shallots supports environmentally friendly and sustainable farming practices. Organic farming focuses on soil health, biodiversity and water conservation, promoting a more sustainable and resilient food system. By making organic choices, you contribute to the well-being of the planet and reduce the environmental impact of conventional farming practices.  

Cooking tips and recipes:  

Now that you understand the benefits of organic shallots, let's take a look at some cooking tips and recipes to get the most out of this flavorful ingredient.  

Caramelized shallot pasta:  

A simple yet elegant dish made by sautéing thinly sliced organic shallots until golden brown and tossing them with your favorite pasta, fresh herbs and a sprinkle of Parmesan cheese.  

Roasted shallot vinaigrette:  

Mix roasted organic shallots with olive oil, balsamic vinegar, Dijon mustard, and honey to create a delicious vinaigrette to complement your salads.  

Olive oil with shallots:  

Slowly heat olive oil with sliced organic shallots to create aromatic shallot-infused olive oil. You can drizzle it over roasted vegetables or use it as a dip for homemade bread.  

Organic shallots offer a delicious combination of exquisite flavor and health benefits, making them a valuable addition to your kitchen. By choosing organic food, you not only improve the taste of your meals, but you also contribute to sustainable farming practices, supporting both your well-being and the health of the planet. So next time you pick up shallots at the grocery store, consider opting for the organic variety for a truly enriching culinary experience.