Shoot, it's Asparagus!

The farmers' market was brimming with asparagus this week.


These were just gorgeous. Medium-thicked, purple-topped, abundantly fresh, and sold by the pound in pre-rubberbanded bunches, which is typically how asparagus is retailed.

The farmer just across the market aisle, however, gave their customers total consumer freedom by allowing them to pick and choose which and how many spears they desired.


Long suckers— over 18 inches they looked like.


Both farms were selling at $4/lb, which is pretty steep considering the weight of asparagus. But if you can afford it or are willing to splurge a little extra green for green [to be and to eat] then, by all means... invite me over for dinner. [grin].

Alternatively, there's this woman who sells asparagus in Chinatown [if you're in NYC] on Canal Street between Mulberry and Walker. Last time I checked [Saturday], she was selling bundles for $1.75 each, enough for 2-4 servings. Just make sure to buy only when they're good.

How do you know if they're good?.. Keep reading..

But first, a produce buyer's prelude: Unlike packaged products, as much as there may be the desire, nature's goods aren't homogenous. Weather, growing conditions, shipping, storage all have their effect and, by definition of fresh, produce lacks the additives and processing [for the most part]. Thus, it's important to use your senses when making purchases, namely sight, touch, and smell— in that order.

Now, the asparagus how-to:

The Buying Guide:
Eyes: Asparagus tips should be firm and intact. The stem should be shiny and smooth and the more green the better. Rotting asparagus will have loose, damp, falling apart tips; their stems will be wrinkly from water loss.
Hands: Ever so lightly tap the tips to confirm firmness. Check the asparagus bottoms too— they shouldn't have big holes or look super dry; if they do, then they lost a decent amount of water, are old, and likely to be tough and unpalatable.
Nose: Smell the tips— like fresh fish, you shouldn't smell much; like rotten fish, horrendous.

You might be reading this and suddenly realize, Hey wait, I don't even like asparagus.

If that is you, don't stop reading! I wouldn't either if all I've ever had was asparagus prepared in the traditional way. That is, the wrong way. Pretty much whenever asparagus is served to me, it's steamed or boiled, often beyond necessary too. And then it's used as just a vehicle for some dressing like butter or ranch.

Asparagus is full of flavor, it's just a matter of accessing it [not drowning it]. The process is called caramelization. Roasted asparagus is the way to go. Burn some of its natural sugars and, voila, you have melting deliciousness.

The Cooking Guide:
Heat the oven to 400degF.
Wash the asparagus. Cut the bottoms of the asparagus where the knife pretty easily cuts through— I don't snap mine off as I believe that wastes a lot of precious asparagus.
Spray a foil-lined roasting pan with canola oil.
Place the asparagus in the pan in a single layer.
Add about 1-2 tbsp water.
Spray with oil.
Pop in oven until your nose tells you to check on them. They will turn bright green at first, then brown. Careful not to burn the tips. In my negligence, I've done that before and it's not cool [or tasty] and the tips are the best part. Take caution especially with skinny asparagus. If the asparagus is fat, you might consider cutting the stem and slicing it laterally, in which case place the stems cut-side-down on the oiled pan.
When done, though tempting, try to wait at least few seconds for them to cool— you might burn your tongue otherwise.

Cook asparagus this way and you'll never go back.. to waterlogged, grey matter again.

..Alternatively, if you're having a barbie tomorrow, in the tradition of Memorial Day, and are tossing and turning over what vegetables to make, then try grilled asparagus, if you can get your hands on some. Spray/toss with oil, grill. Yup, it's that easy.


Happy Healthy Juicy Asparagus Noshing [& Memorial Day] Folks!

Scandal may be juicy but healthy it is not.

The latest ya ya to hit the circuit is Sarah Ferguson, who's no stranger to dishonesty in the public eye. Toe-sucking was not involved this time around but slobbering over piles of ca$h unfortunately was. Ferguson was caught on video accepting $40,000 (USD) downpayment of over $700,000 from an undercover reporter in exchange to "open doors" to her ex, the Duke of York.

The whole thing is completely ridiculous and nauseating.. oops, I mean, unsettling, as is she.

Here's why:
The woman is known for frivolous spending and lavish lifestyle.
On top of her $20,000+ yearly stipend after divorce, she has been actually successful in using her [former] marital status to earn a very decent living. For example, she was the spokesperson for Weight Watchers for a decade, earning an income of $1 million dollars *per year*— and that was just one of her gigs.

Where did the money go? Paying off debt along with continuing to not just think but act as if she were still royalty.

For those in her defense claiming the difficulty of going from extravagence to something less so..? Boo hoo hoo. Poor her? Tough. If she really wanted all that then maybe she should've done more to save the marriage that granted her such things. I'm just sayin'..

What's even worse is that she's affiliated to children, and not just her own.

"I hate grown-ups and I love children. Thank you very much," she said upon accepting an award for her children's charity work recently.

On one hand, whether it's genuine or not, at least she's doing something respectable for others– note, however, no leak of misdeed has yet been reported.

Aside from charities, she also proclaims herself as such: "The bottom line is, at the end of the day, you know what, I am a foghorn for silent whispers, I am a children's book author, I am Sarah Ferguson, I am a mum, and I am so very proud of that." That was at the BookExpo America at the Javitz Center, to where she escaped England and promoted her new children's series.

She's also been previously quoted as saying, "What I love most about being a mother is loving, nurturing and teaching my girls. We are an incredibly close and honest family." Take that as you will.

At the Expo, some of the reaction was a bit startling. One author in attendance said, "We're writers. What matters is what we write — not who we are." What this guy obviously doesn't know is that it does. It's as if to say Twi-hards are only interested in the [fictional] characters and storyline of Edward and Bella, and couldn't care less about Rob and Kristen in real life. I'm sure they wish.. It's as if to say, 'Who cares if Chris Brown beat Rihanna to a swollen mess? All that matters is that he makes music.' The consumers are children and their teachers [inc. parents] for pete's sake. Is this a person we want our children to learn from?? (yes, that's 2, count TWO, question marks.)

Yet, another agreed, adding, "Her book and her name is more important than what she may have done, or I guess did, since it's on a video. It probably will hurt her more in England than here. Maybe the Queen will do something. But here, the publicity might even help her books."

Well, there is the saying, 'There's no such thing as bad press.'

The way it works is that now, because of this SCANDAL (mind you), there's all this media attention on her and what she's now doing. Interest is piqued and thus wallets are now potentially apt to open for purchase of not just newspapers and magazines but the books she's authored as well.

What I'm saying is this: On Amazon, there are over 800,000 (and counting) books categorized under 'Children's Books'. Endorse and support someone who might be just a tad more deserving, and don't fall for the marketing spawned out of dishone$ty. You probably work hard for your $$, do you really want to $hell yours out to someone who, well, doesn't really?


Happy Healthy Juicy Honest Reading Kids!

A Greenmobile amongst others..

I recently noticed the growing trend of food trucks around the city (NYC).. Correction: I noticed the growing trend of food trucks around the city a while back and have recently started to photo-document it. I think it was a cupcake truck that initiated the album. The truck proclaimed: First Cupcake Truck Ever! or Ever in NYC! I was *like* gimme a break. Cupcakes are also a NYC fad/craze, though, so I guess I can't blame them for trying.

Remember when mobile bites was just a seasonal thing that came to you (your house), while blasting one of the most friendliest jingles ever? As a kid living in the 'burbs, three months of no-obligation was a treat but so was ice cream from a truck on hot summer days.

O childhood.

It was in college when I first encountered savory fare on wheels, appropriately-referred to as the 'grease trucks', nestled in Cambridge, MA, the breeding ground for brainiacs left and right. I was not brave enough back then to try the oil they served with Chinese food as I was told they were known for cheap and tasty but left you with a stomach ache after. I have no regrets..

Today, granted in a different and very unique location, food trucks have graduated to serving all sorts of edibles, at all price ranges, from cheap tacos to moderately-priced coffee to pricey dumplings, waffles, and Pinkberry wannabe [frozen yogurt with fresh fruit topping].

On one hand, it's slightly surprising that mobile food is multiplying in a city where food establishments (with running water) abound. On the other, however, it makes total sense considering the economy and co$t of rent.

Unlike the ice cream trucks in the days of yore, Gotham's mobile vehicles aren't traveling in search of customers. They're parked and have a schedule, which regulars can form from and rely on. Ice cream trucks, for example, park in front of play grounds and schools after 3pm. Hmph. Whatever. On wheels, shelves, or menus, kids [and adults] are just going to have to learn how to keep the 'not-so-healthy' within moderation. It is what it is.

Typically, the trucks are about convenience. That is, the food is prepared and ready to eat right then and there-- on the spot, or street-- hence 'street food'. The latest truck I stumbled upon, though, wasn't like any other I had seen before. Its edibles are as clean and dirty as it gets.


Holton Farms hauls all the way from Vermont and parks at various places in Manhattan, Brooklyn, Queens, and Roosevelt Island, as a mobile CSA and farmer's market.



Here's what they had to offer yesterday.



If you're in NYC but can't make it to Greenmarket, you might want to give them a try.


Happy Healthy Juicy Seasonal Eating & Cooking!

Hello Warm Weather and all the Juicy Sweetness you bring with!

What I love about the warm weather season, aside from longer days, minimal clothing, and outside frolicking, is the [nature's] candy it bears. I'm delighted to say that we are finally starting to enter the prime time of most fruit. Currently in abundance around town appears to be these golden nuggets: Haitian mangos!


There's all types of mangoes out there. These are particularly delish as their dark flesh tends to be a tad more flavor-intense as well as smoother [less fibery] than the red-green [Tommy Atkins et al] variety.

I get mine in NYC's Chinatown-- high turnover typically is better quality and cheaper. I paid about $1/mid-sized one.


So here's the mango how-to..

Pick mangoes with deep-colored skin-- because the skin is thin, to some extent, it reflects the flesh; the darker the flesh, the more intense the flavor, just like papayas. The skin should feel smooth and not be wrinkled. Ever so lightly [otherwise vendors get angry], give the mangoes a squeeze-- like avocados, you want it to give ever so slightly.


To prepare:
Wash/rinse the mango before cutting. Then stand it up, holding just the stem bit and cut the skin off the sides as such..


Then just run your knife horizontally to get the bottom bit off and do the same for the top..


Before moving onto the next step, let's review the..

Anatomy of a mango: Mangoes have a flat pit in their middle that usually runs parallel to the outer shape. The idea [my idea] is to get as much flesh off the pit as possible and in as big a piece as possible.

So, once the mango is skinned, try to guess where the pit is, and on its side try to cut as close to the surface of the pit as possible..


The pit is flat, so do it for both sides. You can see I hit the pit [the white part of the middle piece].


Then, after getting the two fat pieces of flesh, it's time to get as much of the rest of the flesh off the pit. Like meat closest to the bone, the remaining mango flesh will be ultra-tender-- the best part in my opinion..


I like to eat my mango in slivers, so that's how I cut it. And you can be all fancy and fan it but whatever suits your palatable fancy..


Enjoy!


And Happy Healthy Juicy Mango Eating!

Sex sells.. as does food.

Pornography or porn is the portrayal of explicit sexual subject matter for the purposes of sexual excitement and erotic satisfaction. --Wikipedia.

‘Excitement’ and ‘satisfaction’.. I mean, who doesn’t want that?
Consequently, where there’s want, there’s money to be made.

Food, arguably, though, is slightly different from sex by the minor detail that we need to eat in order to survive [like I said, arguably]. Like sex, however, food is profitable and there is erotica for gastronomic pleasure. It’s called food porn.

With the evolution of the digital camera, alongside the Internet, there has been a shift in the world of photography. Some have called it a bastardization of the art, while others have called it a democracy. Fact is, is that photography is no longer limited to just those with access to a dark room or with the patience and funds to develop film. Moreover, with the web, sharing with the world is as easy and wide as can seemingly be. Digital photography truly is an amazing gift.

That said, it has been noted, time and time again, that food photography is a rising trend. And as these photographers get better at styling and editing, their plain photography inches its way into the realm porn that can make you salivate even on a full stomach. Flickr, at the moment, has 22,344 members that belong to the 'Food Porn' group, with 336,007 pics and counting.

Note, however, food porn is not limited to just photography. As mentioned, there are profit$ to be made and sometimes [oftentimes] the actual thing is just as salacious, though probably more.

As I was walking in the pouring rain yesterday, I was halted in my soaking tracks. Tell me this isn’t inviting..



I must say, Eli did a good job in upgrading his image by displaying his assets full frontal.



Just remember, as a passerby, to be mindful(l) coming across things like this..


..Image is calorie-free but that $10.98 isn't referring to how little [or easy] it'll cost you to lose the weight likely gained from even just a few nibbles of intense caloric-density. So admire, sate your eyes with the candy, and then just keep walking.


Happy Healthy Sexy Juicy!

Fahmah's market lettuce makes seasonal debut.. and gud nosh.

I bought my first bag of lettuce of the season from Migliorelli Farm in Union Square's Greenmarket. The bag consisted of a mix of red and green leafed 'teen' lettuce, including leaf, oak leaf, and romaine. What I call 'teen', they call 'medium size'.

Lettuce, by far, is my #1 favorite nosh sold there. There's nothing like fresh lettuce, let me tell you. Just-picked lettuce is incredibly tender and almost melts in your mouth.. in a non-dairy kind of way.

Lettuce sold in supermarkets (including Whole Foods), in comparison, tends to be tougher. This is because of longer storage periods and conditions that help extend shelf life (ie. colder storage temps). As such, commercial lettuce loses water, which makes the lettuce drier and 'tougher'? or 'rougher'? or 'chewier'? I can't think of the right descriptor at the moment, but less palatable is what it boils down to. Most of us, including myself up to a few years ago, wouldn't have even noticed because supermarket/industry lettuce is all we have ever eaten, so there's no realization that there's something better out there. But there is and you should try it because..

1. It tastes better.
   
2. You might actually start liking lettuce, in case you don't already.
   
3. It's cheaper.
   
4. It helps small business and big Earth.

Yum num num..



How to prepare?
Wash thoroughly. Lettuce grows directly up from the ground.. where there's dirt.
Spin dry. Water doesn't allow dressing to stick to leaves.
Toss in dressing. Avoid commercial dressing like the plague. Seriously.
For the simplest of vinaigrettes: 1-2 parts balsamic vinegar to 1 part EVOO.     ie. 1-2 tbsps vinegar + 1 tbsp EVOO (high fructose corn syrup, preservatives, gum, and excess salt not included).


Happy Healthy Juicy Lettuce Noshing!

A League of Their Own..

I live in a neighborhood where the majority of folks are Latino. Concurrently, the majority are also overweight or obese. According to this health survey, that's about 80%.

It's almost to no surprise considering the type of food establishments that abound, including McDonald's, Burger King, KFC, Dominos, Dunkin Donuts, and storefronts that display [and perhaps offer] nothing but fried. [The latter may be the worst for just a passerby, as the scent of overused oil often wafts through the air. Shutter.]

It's not that these establishments' fare can't fit into a healthy diet because, as I say time and time again, they can.. in moderation. BUT considering the sooper slim pickings of slimmer options, I presume these places are, in fact and unfortunately, a staple for many.

I'm aware of some health initiatives going on in the area including Healthy Bodegas, Green Carts, a Farmers' Market, and Healthy Cooking Demos, though am not sure about their success or effectiveness.

Unlike the food offerings, however, the activities' options are seemingly more plentiful including a NYC Park with a swimming pool, track, and fields; playgrounds; and basketball courts.

It's always men I see dribbling and shooting on the courts but, much to my admitted surprise, yesterday I caught the end of a really active game amongst six Latina women. It was great-- they were elegant and quick, hardly dribbled, passed to one another occasionally, and took shots *like* every time they got their hands on the ball, whether they were near the hoop or past the three point line [arc?].


The women weren't typical by any means of the game. They were women, for one, and Latina, short, and stocky, for 2, 3, and 4. But they did have strength and skill as they made the game look easy. As for 5, I'd say they were awesome role models for the girls and women that were watching and passing by. Talk about initiative of their own..

Though I'm not really an advocate of size acceptance-- on either side of the extremes-- I definitely consider these women to be healthier than the rails that play in front of the mirror for hours.


Happy shooting Ladies! Healthy But Juicy!