Weekly food rail, with tips on the CDC's fruit and vegetable of September, an easy chili cheeseburger recipe and more.
Tip of the Week: Get to know chilies, figs
Chili peppers and figs are the CDC’s vegetable and fruit of the month for September.
According to www.fruitsandveggiesmatter.gov, chilies are an excellent source of vitamin C, with a half-cup serving providing 300 percent of one’s daily value of the vitamin.
Typically, larger chilies are more mild because they contain fewer seeds and white membrane – actually the hottest part of a pepper -- in proportion to their size.
Although considered a fruit, the fig is actually a flower inverted into itself. They are the only fruit to ripen on the tree.
Originally native from Turkey to northern India, the fig fruit spread to many Mediterranean countries. The primary producers of dried figs today are the U.S., Turkey, Greece and Spain.
Fresh figs are available July through September.
Easy recipe: L.A.-style chili cheeseburger
1/4 cup onions, finely chopped
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
3/4 teaspoon salt
1/4 teaspoon garlic, chopped
1/4 teaspoon red pepper sauce
Dash of cayenne red pepper, to taste
1 small can green chilies, chopped
5 slices cheddar cheese
Mix the ingredients except the chilies and cheese. Cover and refrigerate for two hours. Shape into 10 thin patties, each about 3 1/2-inches in diameter. Spread canned chilies on half the patties. Top with the remaining five patties, sealing the edges firmly.
Broil or grill the patties about 10 to 15 minutes, turning once. The last 2 minutes, add the cheese. Serve on fresh, toasted rolls with dill pickles on the side. Include a platter of toppings (lettuce, onion, relish, mayonnaise, mustard and ketchup) for your diners to dress their burgers. Makes 5 burgers.
-- The Repository
Did You Know?
During the Roman Empire, salt was so important in maintaining a standing army that the Latin root for the word forms the basis for the words “salary” and “soldier.”
-- From “Salt: A World History” by Mark Kurlansky
Would You Buy It? Kraft Deli Deluxe
DETAILS: Thick, 1-ounce slices of pasteurized process cheese. There are three flavors: 3 Cheese Garlic & Herb, Jalapeno American and Bacon Cheddar.
CLAIMS: A news release says the slices have a "bold taste and creamy melt."
MORE INFORMATION: 800-634-1984 or kraftfoods.com.
AVAILABILITY: In the dairy aisle of supermarkets nationwide.
SUGGESTED RETAIL PRICE: $3.49 for an 8-ounce package with eight slices.
COMMENTS: We tried the 3 Cheese Garlic & Herb and were impressed with the flavor blend of onions, garlic, parsley, spices and three cheeses. "I could make a grown-up grilled cheese with this." "The price makes it more of a luxury item, not for everyday." "Very, very tasty."
WOULD YOU BUY IT? Yes.
-- State Journal-Register
Common salt is composed of some volatile elements. What is the chemical symbol for common salt?
Answer is at bottom of column
Wise to the Word: Cabinet pudding
These English puddings consist of layers of bread, cake or ladyfinger cookies soaked in a liqueur and baked with dried fruit and custard. Another version includes gelatin and whipped cream and is chilled instead of baked.
-- The Repository
Number to Know
650,000 tons: Cargill Corp. harvests about 650,000 tons of sea salt every year from the San Francisco bay by channeling water into nearby evaporation ponds. The salt is used in food, agriculture and industry.
The Dish On …
“Frank Stitt's Bottega Favorita” by Frank Stitt
In this companion to his first, best-selling cookbook, the beloved Southern chef Frank Stitt travels to Italy and brings the best of Mediterranean cuisine back home.
To Stitt's mind, the two regions — Italy and the American South — share commonalities. Both native cuisines have a tradition of turning humble ingredients — ground corn, bitter greens, cured pork, the daily catch — into poetry on the plate.
And as the chef points out in his lively introduction to the book, this is elemental cooking based on the purity and simplicity of the freshest and finest ingredients.
From the Beer Nut’s Blog: Tasting new Magic Hats
There are two new beers from Magic Hat, which will be available in the Night of the Living Dead 12 pack.
The first is Hex. The beer has a slight caramel taste. It wasn’t the best fall seasonal, but I wouldn’t hesitate to have some more if I saw it on tap somewhere.
The second new beer, the fall Odd Notion, is something I’ll likely never have again.
It’s a green apple wit beer. It smells like fake apples, and the apple flavor is weak. The beer feels watery in your mouth and tastes weak.
To read more from the Beer Nut, visit http://blogs.townonline.com/beernut/
Food Quiz Answer
GateHouse News Service