Saturday, August 1, 2015

Can It Forward Day

Are you interested in canning? Want to learn more?

The fifth annual Can-it-Forward Day was August 1, 2015. If you're not familiar with it, I wrote about it here, and there's a recipe for a pretty amazing red pepper spread.

Wandering back to 2013, I wrote about it here, and there's a recipe for salsa you don't want to miss.

And you can come here to watch a recording of the official Can-it-Forward Day after August 1. I'm pretty excited that I get to host it here this year. Kind of neat, yes?

Right there.



There was supposed to be a live broadcast on August 1, but due to technical difficulties on their end, it was recorded and will be available for you to watch here (and on their site), probably after 9 am on Aug. 2.
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Friday, July 31, 2015

Cracking the Code on Eggs

What do YOU know about eggs?

Are you SURE you know everything you need to know?

It wasn't that long ago that we didn't have as many options. Maybe there were brown eggs. Maybe a different brand. But now we have free range, cage-free ... all sorts of of labels. All sorts of options.

Which ones actually make a difference?

Here are some of the most common terms you'll find on eggs at your local grocery store:

Produced without antibiotics: This term can be misleading, as eggs produced in the U.S. are generally antibiotic-free. Antibiotics are not used on a continuous basis in the egg industry, and though antibiotics may be used for hen health, antibiotic residue is not present in eggs.

Brown eggs: Eggs that are laid by chickens with red feathers and red ear lobes. The nutrient content, quality and flavor of brown eggs is the same as white eggs.

Cage-free: Eggs laid by hens at indoor floor operations. The hens may roam in a building, room or open area, usually in a barn or poultry house, that include nest space, perches and unlimited access to fresh food and water.

Cage-free systems vary and include barn-raised and free-range hens, both of which have shelter that helps protect against predators and bad weather. Both types are produced under common handling and care practices. Depending on the farm, these housing systems may or may not have an automated egg collection system.

Free-range eggs: Eggs produced by hens that have access to the outdoors in accordance with weather, environment or state laws. The birds have continuous access to fresh food and water and may forage for wild plants and insects. They are also provided floor space, nesting space and perches.

Natural: USDA identifies all shell eggs as natural.

Nutrient-enhanced eggs: Eggs that are produced by hens fed a special diet that may include things like flax seed, marine algae or fish oils.

Certified organic eggs: Eggs that are laid by cage-free, free-roaming hens raised on certified organic feed with access to the outdoors. The hens’ feed is grown without most synthetic pesticides, fungicides, herbicides or fertilizers, and 100 percent of the agricultural ingredients must be certified organic. Antibiotics and growth hormones are prohibited (although these will not be found in any shell eggs).

Pasteurized eggs: Eggs heated to temperatures just below the coagulation point to destroy pathogens. Pasteurized eggs have the same nutritional and protein content as conventional eggs. These eggs are recommended for recipes that call for raw eggs or for people susceptible to illness who prefer runny eggs. Pasteurized eggs must be kept refrigerated.

Pasture raised eggs: Pasture raised eggs originate from hens free to roam and forage on a maintained pasture area. The hens are moved to various pasture areas to maintain a constant supply of vegetation for the hens.

Vegetarian fed eggs: Produced by hens fed a vegetarian diet.

Here's a handy infographic with eggs-ceptional information about eggs. Double-click the image to see it full-size in a browser window or right-click and save, if you want to print it full size.


Infographic and information courtesy of The Egg Nutrition Center and Colorado Egg Producers. This is not a paid or sponsored post; I saw the graphic in a newsletter and asked for permission to use it.
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Wednesday, July 29, 2015

Some of the BEST potato salads on the web!

I totally LOVE potato salad, but I have to say that I'm not stuck on one recipe - I love experimenting and I love trying new recipes. Writing recipe roundups for Parade Magazine's online Community Table has given me incentive to go find a whole lot of interesting recipes.

I was intrigued by them, and I thought I'd share just a few of them with you here. For the rest, go check out the full post, 17 Potato Salads that Walk on the Weird Side - in a Good Way.


New Potato and Sweet Pea Salad 
It's pretty easy being green when you add the fresh pop of sweet peas to potato salad.




Berry Delicious Potato Salad
Berries? In potato salad? Why, yes, that's exactly what you'll find here.




Beet Potato Salad
This potato salad won't be hard to find when you're filling your plate at the potluck barbecue. 
Beets add brilliant color to this salad.


Find it on Know Your Produce


Roasted Potato and Bacon Caesar Salad
Is it potato salad or Caesar salad? Does it matter? 
It sure isn't that white glop that your crazy aunt always brings in that beat-up Cool Whip container.


Find it on Hungry Couple 


Avocado and Egg Potato Salad 
Why didn't we think of adding avocado to potato salad before this? Why? Why?


Find it on Give Recipe


Apple Butter BBQ Potato Salad
Apple butter barbecue sauce on a potato salad with bacon and corn. What's not to love?


Find it on Chocolate Moosey


But wait! There's MORE!


I've just given you a taste - go check out the full post with all 17 potato salads!

If potato salad isn't your thing, maybe you'll like some of my other roundups:

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