Posts By: Mark Mulcahy

5 Minute Summer Breakfast: Peach & Blackberry Toast

What to do with these seasonal fruits?  Enjoy the sweet flavors and soft textures on crunchy multigrain toast as a quick breakfast delight.  Prep Time: 5 Minutes Ingredients Blackberries or figs Sliced peaches Almond butter Local raw honey Multigrain sourdough toast Smear almond butter onto multigrain toast. Top with sliced peaches and blackberries or figs,… Read more »

How to Cook with Leeks

If you turn a leek with its hairy end up, it looks sort of like a crown or the top of a scepter, which may be one reason this delicious allium is called the “king of the soup onion.” It could also be because Emperor Nero is said to have eaten leeks every day to make his voice stronger…. Read more »

Strong to the Finish ‘Cause he Eats his Spinach

Popeye liked spinach for his biceps, but he was in the dark about how good it is for your eyes. Optometrist Dr. Ian Murray is leading a study at The University of Manchester, trying to find the link between the retina disease Age-Related Macular Degeneration (ARMD) and a chemical found in leafy greens. Spinach is high in the vitamin A-rich… Read more »

How You Buy and Store Carrots Can Affect Nutritional Value

  There are always so many choices for carrots when you go shopping at the store: loose, baby, 1-5 pound bags – and they are all good for you and quite flavorful! However, my favorites during this time of year are the bunched carrots, as they just seem to be a little bit sweeter and a touch more tender…. Read more »

Save Now and Enjoy Later: Freezing Summer Produce

If you find yourself sitting at the kitchen table grinning at the last of the cornucopia of summer bounty that has filled your fruit bowl, you’re probably not alone as it’s hard not to appreciate this gift of summer goodness. You more that likely are trying to decide, do I eat fresh the cantaloupe or the… Read more »