Applegate Farms

Versatile Rhubarb

May 20, 2020

Rhubarb is a fabulous spring crop. The sour sweetness of rhubarb is absolutely nice in cakes, breads, pies, cobblers and jams, as well as sweet and savory compotes, chutneys, and sauces. Savory rhubarb chutney, cooked with onions and hot pepper is an exciting accompaniment to grilled pork, chicken, or shrimp. Sweeter versions employing brown sugar and lemon peel are superb served with pancakes, French toast, waffles or pound cake. Ladled atop frozen yogurt or ice cream, sweet rhubarb sauce is perfect for a spring sundae when the sun burns bright. This same sauce can be strained to yield a perfectly pink syrup. Combine with cold sparkling water or seltzer for a refreshing mocktail, or add to prosecco for a beautiful brunch beverage.

Rich in fiber, protein, vitamin C, potassium and calcium, rhubarb provides many valuable nutrients. A natural laxative, rhubarb may help east constipation. In fact, it is written that rhubarb was utilized in ancient Chinese medicine for treating stomach ailments. The vitamin K found in rhubarb may help strengthen bones, as well as possibly inhibiting inflammation in the brain. Rhubarb also supplies the body with vitamin A, which may help diminish signs of aging, particularly skin damage.

When choosing rhubarb at the supermarket or farm markets, look for glossy, firm stalks. Trim the leaves off when you bring your rhubarb home, as they are toxic. Store the stalks wrapped in a paper towel in your vegetable drawer. Wash before using. Rhubarb freezes beautifully, place chopped stalks on a parchment paper lined baking sheet and place in the freezer. When the chunks are frozen, store them in freezer bags and use within one year.

“Work With What You Got!”

©Tiny New York Kitchen © 2020 All Rights Reserved

Many Large Corporations Own “Organic” Food Companies

June 21, 2012

Many Large Corporations Own “Organic” Food Companies

 

I just got done reading Michael Pollan’s book, The Omnivore’s Dilemma, which I highly recommend.  I might add that I read it in hard copy as I don’t own an e-reader.  I just like to have a real book in my hands.  Anyway, there is a part of the book that goes into the “Industrial Organic Food” industry.  I was shocked to learn that many large corporations own tons of  organic food companies.  Here’s a list that might surprise you. 

 

Coca-Cola Owns: Honest Tea & Odwalla

Dean Owns: Horizon & White Wave/Silk

Danone Owns: Stonyfield Farms

General Mills Owns: Cascadian Farm & Muir Glen

Hain Celestial (Who Is Allied With Heinz & Cargill) Owns: SunSpire Spectrum Organics, Garden of Eatin’, Imagine/Rice Dream/Soy Dream & Celestial Seasonings

Kellogg Owns: Bear Naked, Kashi & Morningstar Farms/Natural Touch

Kraft Owns: Boca Foods & Back To Nature

Pepsi Owns: Naked Juice

Unilever Ownes: Ben & Jerry’s

Colgate Palmolive Owns: Tom’s of Maine Toothpaste (Of Course Not A Food)

 

The Holdouts Who Have Refused Buyout Offers From Larger Companies:

Amy’s Kitchen

Clif Bar

Newman’s Own

Applegate Farms

Eden Foods

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