To retain the best flavor over the long term, select the right carrots. The carrots you freeze should be as fresh as possible. If you grow them in your garden, try freezing them shortly after you pick them, preferably within two hours. Keep in mind that smaller carrots are usually more tender and flavorful. Do not use carrots that are dry or cracking – they will not hold their flavor or texture through the freezing process.

The process of freezing involves three main steps: chopping, blanching and chilling, and the actual freezing.

Carrots are best frozen in small pieces, but you can freeze very small carrots whole. Depending on the ways you plan to use them, you can, to paraphrase late-night infomercials, dice, slice or julienne. Start by cutting off the tops and tips. Peel the carrots and then chop into the desired shape and size.

Blanching is essential for most vegetables you are planning to freeze – the enzymes in the vegetable, if left unchecked, will eventually break down its nutrients and diminish its texture and taste. Blanching destroys the enzymes before the vegetables are frozen. Before blanching, fill a large bowl with ice and cold water and keep it handy.

To blanch chopped carrots, add them to a pot of boiling water, about 2/3 full, and cover. Blanch whole, small carrots for about 5 minutes, and chopped carrots for 2-3 minutes. Start counting the time as soon as you place them in the water. You can re-use the blanching water, but no more than five times.

Now for that ice water – as soon as the carrots are done, plunge them in the cold water to ensure they do not get overcooked. Keep them in the ice water for the same length of time that you blanched them. For example, if you blanched whole, small carrots for 5 minutes, you should cool them for 5 minutes as well.

Drain the carrots and then place them in the bag or container you are using for freezing. The type of container is up to you, but you should choose one that keeps out moisture and air to prevent freezer burn. If you use plastic bags, ensure that they are designed for use in the freezer. The Nutrition Resources department of Colorado State University states that good quality rigid plastic or glass containers are best, but also says that plastic freezer bags are good for freezing.

There are two freezing methods: dry pack and tray pack. With dry packing, you simply place the carrots in your chosen container, leaving head space for them to expand. In rigid containers you should leave ½” head space. Fill freezer bags only to within 3” of the top. To tray pack, place chilled, well-drained carrots in a single layer on a tray and let them freeze before packing. Tray packing leaves the carrots separate instead of frozen in one solid block, which can be better for measuring when you need them in a recipe.

You can keep frozen carrots for about ten to twelve months.

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Potatoes, like apples, come in many different varieties, and just like apples, each variety is better for certain uses. Each variety of potato has its own distinct name, color, taste, best-suited purpose, and texture.

The Many Varieties of Potatoes

All in all, there are over 150 different varieties of potatoes. They have names like AC Blue Pride, Fabula, Viking, Yukon Gold, and Russet (Idaho potatoes are this variety). When potatoes were first cultivated by South American Indians, they grew upwards of 250 different forms of this ground plant—more varieties than we see in today’s market, greenhouses, amateur botanists’ gardens, and scientific research gardens.

Although there are so many different types of potatoes to choose from, only a select number of them are grown, sold, and consumed in mass proportions.

The main varieties of potatoes you would find at your local grocery store, market, or prepared and cooked to perfection at your favorite restaurant are the ones that hold a real share of the market for sales and consumption. There are actually six main varieties of potatoes that make up the entire commercial market for this popular crop. Many varieties are not considered marketable because they are either prone to disease or simply don’t hold up well to shipping.

In North America, potatoes are generally separated into four basic categories: 1) Russet Potatoes, 2) Round White, 3) Round Red, and 4) Long White.

Russet potatoes: Also known as “baking potatoes,” “old potatoes,” and “Idaho” potatoes (because the state is a leader in their production), Russets are elliptical in shape with a brown, rough skin and numerous eyes. Russet potatoes also have a white flesh that is somewhat dry and “mealy” after being cooked. Their low moisture and high starch content make them an excellent choice for baked, mashed, and fried potatoes. Some well-known Russet varieties include Russet Burbank and Russet Arcadia.

Round White Potatoes: These medium-sized potatoes are also commonly called “boiling potatoes.” Round Whites have a freckled brown skin and waxy flesh that contains less starch and more moisture than the long white and Russet varieties. These qualities make them ideal for boiling, hence the name “boiling potatoes.”

Round Red Potatoes: These are very similar to Round White potatoes in almost every way, except their skin is a reddish-brown color. Round Red potatoes are commonly grown in the Northwest U.S., while Round Whites are often grown in the Northeast.

Long White Potatoes: These potatoes are similar in shape to Russets but have a pale, grey-brown skin that is thin and has barely visible eyes. Long Whites are sometimes known as “white rose” or “California long whites,” named after the state where they were first created. Long Whites are good for boiling, baking, or frying. The thumb-sized baby Long Whites that you might sometimes find on your plate are known as fingerling potatoes.

Another very common form of potato is Yellow Gold Potatoes, an example of the yellow-fleshed variety.

No matter which variety of potato you prefer—whether you buy the classic Russet potatoes from your local grocer or grow a new strain in your home garden—always remember that the potato is not a one-hit wonder. There are many different varieties out there for you to learn about and try.

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The Versatility and Popularity of the Baked Potato

Baked potatoes, sometimes called jacket potatoes, are simply the result of baking a potato. These potatoes are typically baked in a microwave or oven, but they can also be cooked on a grill or even over an open fire, such as a campfire. You can wrap a potato in tin foil and place it in the hot coals of a fire to cook. Potatoes are one of the few foods that cook well in a microwave, and when covered, they retain most of their healthy nutrients. Because potatoes are easy to find, simple to prepare, and quite filling, the baked potato has become a popular dish around the world.

To prepare a baked potato, the recommended oven temperature is 350 degrees F. As for the age-old question of whether to wrap your baked potato in aluminum foil, the answer depends on your preference: the foil retains moisture, while leaving the potato uncovered results in a crispier texture. Regardless of your method, remember that the potato is fully cooked when it reaches an internal temperature of 210 degrees F. Once your potato is done, there are two common ways to enjoy it: either by removing the skin to eat the softer, moister potato core or by enjoying the crispy (or non-crispy) skin, depending on how it was cooked.

When it comes to baked potatoes, it’s not so much the “hot potato” itself that gets your mouth watering and taste buds jumping, but rather the added spices and toppings that make it a true treat. Common ingredients include sour cream and chives, mushrooms, cheese, butter, bacon bits, and sometimes beans. As with most potato dishes, salt is often added to complete the flavor masterpiece that makes up a baked potato. These extra ingredients are what really make the baked potato so popular, and they also contribute to its irresistible taste. I can just picture the creamy toppings and spices floating on top of a baked potato, much like gravy over mashed potatoes. Mmm, potato goodness!

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So, what makes a person decide to become a vegetarian?

Ethical

According to a 2008 study by the Vegetarian Times, 3.2% of Americans are vegetarians, 54% for reasons involving animal welfare.

In only two generations, the family farm has been nearly eliminated and replaced by factory farming. In the book Eating Animals, by Jonathan Safran Foer, it is stated that 99% of animals eaten in the United States are factory farmed. These enormous industrial complexes have been designed for productivity, at whatever costs. Animals raised in factory farms have been genetically altered to emphasize desirable qualities–more meat raised in less time.

Muscles and fat on these animals are growing at faster rates than their bones, so factory farmed animals suffer from a number of painful conditions. Raised giant indoor facilities, factory farmed animals live amongst thousands of others, all packed in a single building. In tight quarters, chronically unhealthy animals rarely–if ever–see natural daylight. Even “cage free” and “organic” animals don’t lead happy or natural lives. The average cage free egg laying hen lives in the equivalent of an 8.2 inch square of space.

Factory farms maintain complete control over the environment where these animals are born and die. Exposure to light and food is perfectly timed in order to manipulate the animal’s natural cycles. At the end of their lives, animals are transported to slaughter facilities where they may be killed in a variety of ways that are both gruesome and not always effective–many animals slip through the killing stage of slaughter dazed, but still alive, only to finally die in the latter stages of the process.

In addition, it’s not only the animals who suffer in these facilities. The average factory farm has a 100% worker turnover rate.

Unfortunately, factory farms are necessary to feed the population of the US with its current dietary habits. Family farms cannot produce meat at the rate of factory farms–cannot even come close. Purchasing meat raised by responsible farmers where animal welfare is a consideration and priority is very difficult.

Environmental

A quote from “Eating Animals”: “Animal agriculture makes a 40% greater contribution to global warming than all transportation in the world combined; it is the number one cause of climate change.” These statistics are backed by studies by the UN and the Pew Commission. Foer goes on to state that “omnivores contribute seven times the volume of greenhouse gases that vegans do.” Likewise, a recent report released by the UN determined a world-wide shift toward veganism would be necessary to combat climate change.

Foer states elsewhere in his book that even the fishing industry has huge environmental effects. For example, the average shrimp trawling operation will produce huge amounts of “bycatch”–unintended sea life caught in the search for the targeted seafood. In some operations, for every one pound of shrimp caught, 26 pounds of bycatch are thrown back into the sea, dead and dying–much of which are endangered species.

Health

Many people who eat meat ask if vegetarians consume enough protein to remain healthy. The American Dietetic Association claims that vegetarian diets, when well planned, are healthful and appropriate for all stages of life, even for athletes. The 2009 ADA press release states that “vegetarian diets are often associated with health advantages including lower blood cholesterol levels, lower risk of heart disease, lower blood pressures levels and lower risk of hypertension and type 2 diabetes”. The ADA claims that vegetarians experience lower rates of cancer, and that vegetarian diets are “lower in saturated fat and cholesterol and have higher levels of dietary fiber, magnesium and potassium”. All indications are that vegetarianism is at least as healthy, if not more healthy, than eating an omnivorous diet.

Meanwhile, Jonathan Safran Foer claims that an unfortunate necessity in factory farms is the regimen of antibiotics that keep these sickly animals alive until slaughter. There are concerns that these regimens of antibiotics are contributing to the development of antibiotic resistant pathogens and the prevalence of animal-to-people transmitted viruses like bird flu.

Shifting Toward Vegetarianism

If you’re interested in becoming vegetarian or reducing the amount of meat in your diet, there are many meat substitutes on the market that allow new vegetarians to eat many of their favorite meat-based recipes. Grocery store chains like Whole Foods offer a wide selection of meat substitute products for nearly every kind of meal. Meat substitutes are also available in many big name supermarkets, in the refrigerator and frozen food sections. Some of these meat substitutes closely simulate the taste and texture of meat. However, non-vegetarians making the shift toward vegetarianism must accept that not all their meals will taste the same. Some recipes will likely be left behind, but new favorite recipes will inevitably take their place. Vegetarians often reach out to new vegetables and new recipes that they otherwise would never have tried, in order to broaden their dietary horizons.

The choice to become a vegetarian can be difficult, and it’s not for everyone. Eating meat is a natural human inclination. People who wish to continue to eat meat but who want to affect change can contact their government representatives supporting reforms to the meat industry. By educating themselves and the public, and by purchasing meat from responsible farmers, consumers can affect the market and the meat industry practices. There’s a meal delivery that you can contact when you want a vegan food delivered to your house door to door.

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Although we refer to them as sweet potatoes, their proper name is Ipomoea batatas. In reality, they are only distantly related to the familiar potato (Solanum tuberosum). The sweet potato is a crop plant whose large, “sweet tasting” starchy roots give it the standing of an important root vegetable. When you hear talk of “sweet potatoes” in North America, you may also hear them referred to as “yams.” When sweet potatoes were introduced to the Southern U.S. decades ago, producers and distributors wanted to distinguish between the orange-fleshed sweet potatoes and the more traditional white-fleshed varieties. To do so, they adopted the name “yam” from an African word that means “starchy plant.” And the name has stuck ever since. However, the “sweet potato” is even more distantly related to the actual yam than it is to the potato.

Origins and Growing Conditions of Sweet Potatoes

The origin of the sweet potato is similar to that of the potato, as both are native to South America. The sweet potato is originally from the tropical Americas and was first domesticated there at least 5,000 years ago. They spread quickly throughout the region and even into the Caribbean. Before Western exploration, sweet potatoes were also present in Polynesia, a group of over 1,000 islands scattered across the southern and central parts of the Pacific Ocean. How exactly they arrived on these islands has been the subject of much debate. Today, sweet potatoes can be found growing in tropical and warm temperate regions where there is enough water to support their growth. In North America, North Carolina is the leading state in sweet potato production, providing around 40% of the annual U.S. crop.

Sweet potatoes are sometimes considered “the small farmer’s crop” because they are very easy to grow. Although they do not tolerate frost, sweet potatoes thrive in many farming conditions. They have few natural enemies, which means pesticides are rarely needed, and they can grow in poor soil with little fertilizer. They are also easy to plant because they are sown by vine cuttings rather than seeds. Additionally, their rapidly growing vines shade out weeds, so farmers do not have to spend much time weeding and can focus on other crops. In tropical areas, they can simply remain in the ground and be harvested as needed. Not only does their ease of cultivation make them popular, but their sweet taste and high nutritional value also make sweet potatoes an excellent food choice. Along with their starch, sweet potatoes are rich in dietary fiber and contain vitamins A, C, and B6.

In 1992, the Center for Science in the Public Interest conducted a study comparing the nutritional value of various vegetables to that of the sweet potato. By examining factors such as fiber content, the quality and amount of complex carbohydrates, protein, and the levels of vitamin A, vitamin C, calcium, and iron, the sweet potato was ranked as the most nutritious vegetable. Sweet potatoes with dark orange flesh, often referred to as “yams,” contain more vitamin A.

There are seven major varieties of sweet potato, including Jersey, Kotobuki (Japanese), Okinawan (which is purple in color), Papa Doc, Beauregard, Garnet, and Jewel. The last three are often mistaken for “yams” in the United States.

This wraps up everything you need to know about the sweet potato. After doing my research, I’ve come to realize that it’s not just a special side dish at family holiday gatherings, but rather a highly nutritious vegetable that I should eat more often. You might want to do the same. After all, the more color in your diet, the healthier you’ll be. I can’t think of too many foods that are the color orange, except for oranges, of course. So go ahead and try some more sweet potatoes—or “yams,” if you will. Here’s a recipe to get you started.

Mashed Sweet Potatoes with Honey

Sweet potatoes are cooked and mashed with honey, brown sugar, butter, and milk, then baked in the oven with marshmallows.
Ingredients:

2 cups warm mashed sweet potatoes
1/4 teaspoon salt
1 tablespoon light brown sugar
2 tablespoons honey
2 tablespoons butter
1/2 cup milk
1 cup miniature marshmallows
Preparation: Blend sweet potatoes, salt, brown sugar, honey, butter, and milk. Spoon into a buttered 1-quart casserole. Top with marshmallows. Bake at 350° until marshmallows are browned.

Serves 4.

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Ever since I was a little kid, I’ve loved potatoes—particularly in the form of mashed potatoes, the ultimate comfort food. Then, of course, there are French fries, and last but certainly not least, when they’re cooked as scalloped potatoes. These tasty treats take me back to family dinners, fast food stops, and holiday gatherings, where they were always part of the meal. Each form of potato brings back not only great memories but also the joy of shared experiences. Other popular potato dishes include baked potatoes, boiled potatoes, and steamed potatoes.

A lot of people may think there’s just one kind of potato, but in fact, there are many varieties. Take the sweet potato, for example, which is often reserved for holidays like Thanksgiving and Christmas but is less common in everyday meals.

Fascinating Potato Facts

Here are some interesting potato facts that might surprise you! Read on to discover their origin and their place in the world. By clicking on any of the highlighted words, you can explore more about potatoes and related topics.

i) Potatoes are the world’s fourth-largest crop in terms of fresh produce, following rice, wheat, and maize (corn). They are also the largest crop in the world from the tuber family. While we often associate potatoes with Europe, the first potatoes actually originated in South America. After European contact with the Americas in the 1400s and 1500s, the potato spread worldwide, becoming the essential staple we know today.

ii) In 2005, the worldwide production of potatoes reached approximately 710 billion pounds, equivalent to the weight of around 2,700 CN Towers! Potatoes are the fourth-highest production crop globally, although the high water content in fresh potatoes can inflate these figures compared to other crops.

iii) Potatoes are often labeled as “empty calories,” but that’s a misconception. While they are primarily known for their carbohydrate content, potatoes are also rich in vital nutrients. The carbohydrates in potatoes are mostly starch, some of which is resistant to digestion, acting similarly to fiber by providing bulk, promoting colon health, and helping you feel full. A medium-sized potato with the skin provides nearly 50% of your daily vitamin C needs, around 20% of your potassium, and 10% of vitamin B6. Additionally, potatoes contain trace amounts of thiamine, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The skin is also a great source of fiber, providing as much fiber as whole grain bread, cereals, and pasta. While the skin holds about half of a potato’s fiber, more than 50% of its nutrients are actually found inside the potato. How you cook potatoes can also impact nutrient availability. New potatoes, which have fewer toxic chemicals, are the most nutritious, while older, peeled potatoes tend to have a lower nutritional value.

iv) Potatoes are incredibly versatile in the kitchen. They can be served with or without the skin, whole or chopped, seasoned or unseasoned. Most potatoes need to be cooked to break down the starch. While most potato dishes are served hot, some, like potato salad and potato chips, are served cold. Common potato preparations include: mashed potatoes, baked potatoes, French fries, potato chips, boiled or steamed potatoes, roasted potatoes, scalloped potatoes, home fries, hash browns, stews, and even grated potatoes in dumplings. Potatoes can also be microwaved with minimal loss of nutritional value. Many iconic dishes, such as Britain’s Shepherd’s Pie and French poutine, are based on potatoes.

v) Potatoes can also be toxic if consumed improperly. They contain glycoalkaloids, compounds that can cause headaches, diarrhea, cramping, and in extreme cases, even coma or death. However, poisoning from potatoes is rare. Cooking potatoes at high temperatures, which is typical, helps destroy these toxic compounds. Researchers are working on breeding potatoes with lower glycoalkaloid content. In the past, potatoes caused harm in a different way—during the Irish Potato Famine in the 19th century. A crop failure, caused by a fungus, led to a catastrophic food shortage, with nearly 1 million people dying from starvation and 2 million emigrating. Ireland’s population still hasn’t fully recovered from this tragedy.

vi) When potatoes are freshly harvested, they are cured to thicken their skins. Before curing, the skin is delicate, and these “new potatoes” are said to have superior flavor. Once harvested, potatoes are either consumed by the farmer or sent for packaging and storage. The storage process is complex, as potatoes need to be kept in specially designed environments to prevent spoilage.

Well, that was a lot of information about potatoes! I hope you’ve discovered something new about these little spuds. For more details, click on the bolded links to learn even more about this fascinating vegetable.

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A potato chip, in its simplest form, is a thin slice of potato that is either deep-fried or baked until crisp. The first known potato chip seems to have made its way from the kitchen to the dining table on August 24, 1853, when chef George Crum, working near Saratoga Springs, New York, became frustrated with a customer who kept sending back his fried potatoes because they were too “thick” and “soggy.” In retaliation, Crum sliced the potato so thin that the food could not be eaten with a fork. The customer was so pleased with this new creation that Crum’s “potato chips” quickly became a regular item on the lodge’s menu. They were originally listed as “Saratoga Chips,” and their popularity spread throughout New England. By 1910, potato chips were no longer just a specialty of certain restaurant kitchens, as the first-ever potato chip production company was launched in the United States.

When chips were first produced on a large scale, they were not stored in the fancy plastic bags we use today. Instead, chips were initially stored in barrels or tins. Then, in the 1930s, Laura Scudder created the first sealed bag in the U.S. by ironing two pieces of wax paper together to create an airtight seal that would keep chips fresh until opened. This invention gave a significant boost to the chip industry. Another huge advancement came in the 1950s when Joe “Spud” Murphy and his Irish company TAYTO were the first to introduce seasoning into the potato chip world. His first two flavors, “Cheese and Onion” and “Salt ‘n’ Vinegar,” marked the beginning of a great development in chip history, with “Salt ‘n’ Vinegar” still being one of today’s most popular and classic chip flavors.

The Health Concerns of Potato Chips

The fact that worldwide sales of potato chips reach around $30 billion per year indicates that many people consume these little snacks regularly. The next question to consider is: what kind of health concerns can their consumption create?

Besides the salt and fat content problems that potato chips can contribute to, there is also a more recently publicized health risk associated with them. I’m not talking about trans fats, which are now widely recognized as unhealthy (you can find lots of information on these factors online and through various media sources). Instead, I’m referring to “acrylamide.” I wanted to highlight this chemical compound as there isn’t as much information available about it. Acrylamide is formed when starchy foods are baked or fried at very high temperatures. It is considered a potential cancer-causing agent, and its levels in potato chips can be quite high. Recent legislation in the U.S. is pushing for potato chip companies to label their products with warnings about the high acrylamide levels they contain. Some chip products exceed current U.S. standards for labeling, with acrylamide levels that are upwards of 150 to 910 times greater than the threshold for requiring a label. Until recently, this knowledge wasn’t widely shared with the public, which is concerning to me and makes me less likely to eat chips—at least not as often. The choice is yours: enjoy them every day or snack occasionally. Just remember that they can be quite addictive. Now that you know a bit more about their history, it should help you make an informed decision. Happy snacking!

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The life of the potato began around 7,000 years ago on the high plateau of the Andean Mountains in South America, now known as the Titicaca Plateau. This region stretches across the modern countries of Peru and Bolivia. At elevations of up to 15,000 feet, the Aymara Indians developed and cultivated more than two hundred varieties of the potato. These potatoes formed the foundation of both the Aymara and Incan diets. The natives were impressed by the durability, ruggedness, storage qualities, and nutritional value that this vegetable offered them. Potatoes also influenced Incan culture; for instance, potato-shaped pottery (with even eyes) is commonly found at excavation sites. Additionally, Incan units of time were correlated to how long it took for a potato to cook to various consistencies. In the Incan world, potatoes were even used to predict the weather.

The Spread of the Potato to Europe

Europeans weren’t exposed to the potato until the late 1400s and 1500s when the Spanish Conquistadors sacked Peru. Although they didn’t find the silver and gold they were hoping for, they quickly took control of the potato market. Potatoes soon became a standard supply item on Spanish ships, and it was noted that sailors who ate papas (potatoes) did not suffer from scurvy, a disease associated with a deficiency in vitamin C, because potatoes are packed with it. Despite the potato’s hardiness and productivity, the Spanish did not fully embrace it, and it was considered a food for the lower class.

After Spain introduced the potato to Europe, it took another three decades before its knowledge spread to other European nations. Initially, it was only cultivated by amateur botanists as a curiosity. Resistance to growing and eating potatoes stemmed from established eating habits, the potato’s reputation as food for the underprivileged, and the fact that it is related to poisonous plants—sometimes even toxic itself.

Slowly, potato cultivation spread throughout Europe, reaching the Low Countries and Switzerland. In the 1620s, the potato was introduced to Germany, where its nutritional properties were finally acknowledged. Frederick the Great, the Prussian ruler, ordered the German people to eat potatoes as a way to combat famine. People’s fears of poisoning led Frederick to enforce the decree by threatening to cut off the ears and noses of those who refused to eat potatoes. By the time of the Seven Years War, potatoes had become a basic part of the Prussian diet.

During the Seven Years War (1756-1763), a French intellectual, Antoine Augustin Parmentier, was a prisoner of war in Prussia. There, he saw firsthand the nutritional benefits of the potato and realized its potential to boost French agriculture. Obsessed with the crop, Parmentier returned to France, where he worked as a pharmacist, chemist, and employee of Louis XV. He set out to make the potato a staple of the French diet. When conventional methods failed, he devised a clever scheme. Parmentier acquired 50 acres of unproductive land on the outskirts of Paris, planting it with potatoes and placing a guard over the plot. The presence of the guard attracted significant attention, and locals began to wonder why the area was so heavily guarded. Curiosity led many peasants to steal potatoes from the plot and plant them in their own gardens. Parmentier achieved his goal through this unique method, as people believed the guarded potatoes must be valuable.

The potato would not gain true prominence until the 1780s when the Irish adopted it as a primary crop. Its ability to be abundantly produced and its nutritional value made it a perfect choice. Soon after, potatoes gained acceptance across Europe. Eventually, they made their way back across the Atlantic to North America with many migrating Europeans.

Today, potatoes have become one of the world’s major foodstuffs. These oval or sometimes misshapen vegetables are so common in the Western diet that they are often taken for granted. We should appreciate this great food and recognize that, though they’ve only truly been with us for a few hundred years, their journey and history are remarkable—one that none of us would ever repeat.

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When mushrooms get a slimy coating of what I call mushroom goo, they are no longer fresh, and are no longer useable. Regardless of whether you bring them home in a carton or a plastic bag, mushroom goo is likely to strike just when you need a good stash of mushrooms.

Mushrooms offer more than taste. They are loaded with nutrients essential to the human body. They are loaded with phosphorus and selenium, potassium and magnesium, and of course a few antioxidants in some varieties. The fresh mushroom should truly be a staple of any healthy diet. They are low in the ever present sodium but high in fiber. The average mushroom contains either no or trace amounts of cholesterol and fat. Vitamin A lingers in mushrooms with a gold or orange hue. The B vitamins in mushrooms are good for natural energies and fighting off infections. When the mushroom is consumed, it does not present a starch in the body and is easily digested without leaving much more than nutrients in its wake. The mushroom is comprised in weight by about 90% water.

Mushrooms are also capable of performing medicinal tasks, which have been well documented and experienced in Far Eastern cultures. The United States and Canada are now picking up on the value of medicinal mushrooms. While a mushroom can not heal all the world and what ails it, it can certainly lend a hand in preventing serious diseases while offering the human body a strong chance at healing.

The mushroom itself is not well understood. While most of us do realize it is a fungus (and it escapes a lot of us how a fungus can actually “go bad” considering that fungus and molds grow on foods that are spoiled) there is not nearly enough known about the mushroom. With such a wide variety, it is impossible, without lengthy studies, to understand exactly what each individual mushroom offers the human body, or why. However, there is no evidence to contradict what Far Eastern medical practices have already shown us, the mushroom holds tremendous potential.

The more you understand about the mushroom, the more important keeping its just picked freshness in the refrigerator will be to you. Besides preserving the taste, fresh mushrooms are at their peak of healthy offerings. While not currently available in the United States, there are some mushrooms that offer great nutritional value when fresh and become poisonous when they begin to rot. That slimy mushroom ook can be considered a dangerous poison in some countries.

Many mushrooms are sold at the grocery store in a plastic vegetable bag. While some stores have transitioned into a cheap version of the green, stay fresh veggie bags, many still use regular clear plastic. Leaving the mushrooms in the bag that they came in is usually a sure way to ruin them before you eat them. Two to three days is the most you can expect to get from mushrooms left in this type of bag. Stay fresh green bags that are sold for use with fresh fruits and vegetables may extend the life of a mushroom by two or three days if simply transferred form one bag to another.

Mushrooms should not be left on the counter tops or in a cabinet. They should be kept cool via refrigeration in order to maximize their freshness potential. Allowing mushrooms to warm even to room temperature shortens their life span considerably.

Mushrooms that are sold in a carton wrapped with a plastic wrap material are likely to last about four days when kept cool. This is becoming a more popular way to sell mushrooms because they are pre-measured. The grower is them assured of getting paid for all their mushrooms.

To keep mushrooms fresh in the refrigerator the mushrooms should be immediately removed from their packaging and separated from each other with a paper towel. You don’t want to wrap them completely, just keep the mushrooms from touching each other. Lay another paper towel in between each layer. When mushrooms are permitted to touch each other, the mushroom ooze is encouraged to form. Placing them, in this wrapped fashion, into a stay fresh green bag will provide them extra time. Kept this way, most mushrooms can last between a week and nine days.

By being able to keep mushrooms fresh in the refrigerator, these extensively healthy fungi are readily available for adding to meals, salads, and soups with a quick washing and slicing. By purchasing fresh mushrooms, everyone is assured of getting a higher level of precious nutrients from the mushrooms that aren’t readily received elsewhere in the average diet. Mushrooms offer the human body so much, you certainly don’t have to be a health nut to understand the value of using fresh, healthy mushrooms often.

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The Beauty of Scalloped Potatoes

Scalloped potatoes are actually a casserole dish consisting of thin slices of potatoes, milk or cream, and cheese. Sometimes the dish is also prepared with breadcrumbs, mushrooms, tomatoes, onions, and/or mushroom soup. The process involves layering thin potato slices, which are sometimes separated by cheese or butter. Once the layering is complete, milk, cream, soup, or a combination of these is added to the dish. The entire casserole is then topped with cheese, breadcrumbs, mushrooms, or whatever else you, as an inventive chef, decide to add.

Most cooks prefer to boil their potatoes for around five minutes before slicing them and adding them to the casserole dish. However, you can also prepare the dish with raw sliced potatoes. Standard baking potatoes work very well for this dish. When it comes to cooking scalloped potatoes, they are typically baked at 350°F for about 30 minutes. The baking time may vary depending on the size of the dish and how many people you’re serving. You want to cook the potatoes thoroughly, but be careful not to overcook them, or they will become mushy.

The name of this dish often confuses people, as “scalloped” may make you think of scallops. However, scalloped potatoes have nothing to do with this shellfish. It is believed that the Old English word “collops,” which meant to slice meat thinly, might have been used to describe the dish after cooks in Yorkshire, England, began slicing potatoes into “collops.”

The origin of scalloped potatoes is thought to be from either England or the Americas, though its exact origin is uncertain. One thing is for sure: this dish is often served at traditional holiday meals. Since it can be prepared ahead of time and simply baked when needed, it’s a convenient option that reduces prep time on the actual holiday itself. It’s a perfect addition to any family gathering or meal. So, if you’ve never made them, give it a try—you’ll soon see how much they enhance your dinner. And you’ll quickly realize they weren’t such a hassle to make. Enjoy!

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