Food For Health
Grapes
Spanish Explorers introduced those yummy fruits 300 Years ago and guess what, Grapes are actually a kind of berry. One cup of grapes provides more than a quarter of the daily recommended values of vitamin k and c. Hey when you see the grapes with the seeds in em at the store next time go ahead and get em. The seeds are totally edible and chock full of antioxidants.
Our favorite way to get my grape vitamins is in our wine. It takes about 2.5 pounds of grapes to make one bottle of wine. Thats a whole lotta grapes. Grapes are also raisins. If you leave the grapes in the sun for awhile you'll get some raisins, yummy in oatmeal. Hey if you like grapes and you like wine why not grow some of your own. You want to find a good place in your yard for grapes because they are a long term plant. A grapevine can last for 50 to 100 years, damn that is impressive. In cold areas be sure to plant the grapevines in a sunny area, preferably facing south. Placing them in the yard facing north to south will provide better sunshine so you'll get more fruit.
Make sure you've got good drainage. Build a trellis. Grapevines need something to grow up so a fence will work but the trellis method is definitely the best method. Prune your vine when needed. To harvest the grapes just go out and eat one when its sweet its ready to pick off the vine. A Pretty simple plant to grow.
Eggplant
The veggie this week is Eggplant. Its in season right now. It is super healthy for you so thats a good enough reason to add in to a few dinner and lunch dishes. Eggplants fight cancer, help you to lose weight and they are super good for your skin. If you want to grow eggplant its best to plant them in a raised bed. Eggplant likes a warm soil.
The recipes this week are super yummy. We did a grape salsa and of course eggplant parmesan.
Grape Salsa
2 cups coarsely chopped California seedless grapes (use all three colors)
1/2 cup chopped green onions
1/2 cup diced fresh chilies (or diced, canned Anaheim chilies)
2 tablespoons chopped fresh cilantro*
2 tablespoons vinegar
1 clove garlic, minced
1/2 teaspoon salt
Directions
Combine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving.
*1/4 cup chopped fresh basil may be substituted.
Eggplant Parmesan
3 Eggplant, peeled and thinly sliced
2 eggs, beaten
4 cups italian seasoned bread crumbs
6 cups spaghettis sauce, divided
1 package mozzarella cheese, shredded and divided
1/2 cup grated parmesan cheese
1/2 tsp dried basil
1. Preheat oven to 350 degrees
2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes each side
3. In a 9x13 inch baking dish spread spaghetti sauce over bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
4. Bake in preheated oven for 35 minutes or until golden brown
Good Talk!!
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