Vegetable Seasonality Chart the Following Chart Represents General Produce Availability at the Ferry Plaza Farmers Market in San Francisco

Total Page：16

File Type：pdf, Size：1020Kb

Vegetable Seasonality Chart The following chart represents general produce availability at the Ferry Plaza Farmers Market in San Francisco. Keep in mind that every year is different, and individual varieties have different harvest times. If you are outside of Northern California, this chart might not apply to your growing region. Learn more at www.cuesa.org. Dark: In season Light: In the market but not within its natural harvest season (i.e., cold storage or hot house production) Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Artichokes Arugula Asian greens Asparagus Avocados Beans, green Beans, shelling Beets Bok choy Broccoli Broccoli rabe (rapini) Brussels sprouts Burdock Cabbage Cactus pads Cardoons Carrots Cauliflower Celeriac Celery Chard Collard greens Corn Cress Cucumbers Dandelion greens Eggplant Endive Fava beans Fava greens Fennel Garlic Please contact CUESA (Center for Urban Education about Sustainable Agriculture) at [email protected] before reproducing or distributing this chart. Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Garlic, green Ginger root Horseradish Kale Kohlrabi Lambsquarters Leeks Lettuces Mushrooms Mustard greens Nettles Okra Olives Onions Orach Parsnips Peas Peppers, bell Peppers, chile Potatoes Purslane Radicchio (chicories) Radishes Rhubarb Rutabagas Salsify Scallions Shallots Spinach Sprouts Squash, summer Squash, winter Sunchokes Sweet potatoes Tomatillos Tomatoes Turnips Yacon Please contact CUESA (Center for Urban Education about Sustainable Agriculture) at [email protected] before reproducing or distributing this chart. .

Copy Link

Recommended publications

Vegetarian Starter Guide
do good • fEEL GREAt • LOOK GORGEOUS FREE The VegetarianSTARTER GUIDE YUM! QUICK, EASY, FUN RECIPES +30 MOUTHWATERING MEATLESS MEALS EASy • affordABLE • inspirED FOOD Welcome If you’re reading this, you’ve already taken your first step toward a better you and a better world. Think that sounds huge? It is. Cutting out chicken, fish, eggs and other animal products saves countless animals and is the best way to protect the environment. Plus, you’ll never feel more fit or look more fabulous. From Hollywood A-listers like Kristen Bell and Ellen, to musicians like Ariana Grande and Pink, to the neighbors on your block, plant-based eating is everywhere. Even former president Bill Clinton and rapper Jay-Z are doing it! Millions of people have ditched chicken, fish, eggs and other animal products entirely, and tens of millions more are cutting back. You’re already against cruelty to animals. You already want to eat healthy so you can have more energy, live longer, and lower your risk of chronic disease. Congratulations for shaping up your plate to put your values into action! And here’s the best part: it’s never been easier. With this guide at your fingertips, you’re on your way to a fresher, happier you. And this is just the start. You’ll find more recipes, tips, and personal support online at TheGreenPlate.com. Let’s get started! Your Friends at Mercy For Animals reinvent revitalize rewrite rediscover your routine. With the your body. Healthy, plant- perfection. This isn’t about flavor. Prepare yourself easy tips in this guide, based food can nourish being perfect.
[Show full text]
Food Habits and Nutritional Status of East Indian Hindu
FOOD HABITS AND NUTRITIONAL STATUS OF EAST INDIAN HINDU CHILDREN IN BRITISH COLUMBIA by CLARA MING LEE£1 B.Sc.(Food Science), McGill University, 1975 A THESIS.: SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE in the Division of HUMAN NUTRITION SCHOOL OF HOME ECONOMICS We accept this thesis as confirming to the required standard. THE UNIVERSITY OF BRITISH COLUMBIA September, 1977 fcT) CLARA MING LEE PI, 1978 In presenting this thesis in partial fulfilment of the requirements for an advanced degree at the University of British Columbia, I agree that the Library shall make it freely available for reference and study. I further agree that permission for extensive copying of this thesis for scholarly purposes may be granted by the Head of my Department or by his representatives. It is understood that copying or publication of this thesis for financial gain shall not be allowed without my written permission. Department of HOME ECONOMICS The University of British Columbia 2075 Wesbrook Place Vancouver, Canada V6T 1WS FEB 8, 1978 i ABSTRACT A cross-sectional study was carried out to assess the nutritional stutus of a sample of East Indian children in the Vancouver area. The study sample consisted of 132 children from 3 months to 1$ years of age, whose parents belonged to the congregation of the Vishwa Hindu Parished Temple in Bur- naby, B.C. In the dietary assessment of nutritional status, a 24-hour diet recall and a food habits questionnaire were em• ployed on the 132 children. The Canadian Dietary Standard (revised 1975) and Nutrition Canada categories were used for an evaluation of their dietary intake.
[Show full text]
Pureed Diet Recipe
Pureed Diet Recipe Prepared by: Dietetic Department Speech Therapy Department Department of Medicine and Geriatrics Ruttonjee and Tang Shiu Kin Hospitals Table of Contents Types of Diets p.2 Low Sodium Natural Seasonings (I) (II) p.14-15 Meat Puree p.3 Fortified Plain Congee (I) (II) p.16-17 Vegetable/Gourd Puree p.4 Fortified Rice Puree p.18 Rice Puree p.5 Fortified Meat Puree (I) (II) (III) p.19-21 Plain Congee p.6 Puree Fruits p.22 Soft Rice p.7 Snacks p.23 Mashed Potato p.8 Desserts p.24 Minced Diet p.9 Beverages p.25 Types of Seasonings (I) (II) (III) p.10-12 Soups p.26 Low Sodium Seasonings p.13 Presentation of Pureed Diet p.27 1 Types of Diets * Minced Diet (Soft Rice, Minced Vegetable, Minced Meat) * Pureed Meat Soft Rice Diet (Soft Rice, Vegetable Puree, Meat Puree) * Pureed Meat Congee Diet (Plain Congee, Vegetable Puree, Meat Puree) * Pureed Diet (Rice Puree, Vegetable Puree, Meat Puree) 2 Meat Puree Serve with Rice Puree/Soft Rice/Plain Congee & Vegetable/Gourd Puree. Meat Puree (3 servings) Ingredients: Pork/Chicken/Beef 250 g (~ 6 taels) Seasonings: Steps: 1 Salt teaspoon 1. Slice meat, wash and drain. 3 Oil 10 ml (~ 2 teaspoons) 2. Stir in salt, oil, soy sauce, dark soy sauce, Soy sauce small amount cornstarch, sugar and cooking wine. Dark soy sauce add to taste 3. Steam for 20 minutes. Cornstarch/Sugar/ 4. Blend the cooked meat into puree form. Cooking wine 3 Vegetable/Gourd Puree Serve with Rice Puree/Soft Rice/Plain Congee & Meat Puree Vegetable/Gourd Puree (1-3 servings) Steps: Ingredients: 1.
[Show full text]
Vedânta Philosophy; Lecture of Swâmi Abhedânanda, Why a Hindu Is A
Hollinger Corp. pH 8.5 COND COPY, COPIES RECEIVED, 133 A2 W56 opy 1 VEDANTA PHILOSOPHY LECTURE BY SWAMI ABHEDANANDA WHY A HINDD IS A YEGETARIAN Delivered before The Vegetarian Society, New York, March 22, 1898. Published by the Vedanta Society NEW YORK PRICE 10 CENTS Copyright, 1900, by Swami Abhedananda, new york 58832 — — w* " Who can be more cruel and selfish than he who increases the flesh of his body by eating the flesh of innocent animals." Mahabharata. " Those who desire to possess good memory, beauty, long1 life with perfect health, and physical, moral and spiritual strength, should abstain from animal food." Ibid. " Highest virtue consists in the non-killing of animals."—Ibid. WHY A HINDU IS A VEGETARIAN. Eminent physicians and dietetic reformers of the present day are deeply interested in solving the great problem of wholesome food for human beings, and in introducing food reform in Western countries. Through their efforts thoughtful Americans are be- ginning to know something of the healthful effects of vegetarian diet, and to question whether they shall become vegetarians. This question has never been discussed in the West with so much earnestness as now. Among the ancient Greek philosophers we find strong advocates of vegetarianism in Pythagoras, Plato, Socrates, Seneca, Plutarch, Tertullian, Por- phyry and others; but the vast majority of Western people regard vegetarians with contempt and ridicule. In India this problem was solved by the Hindu phi- losophers long before Pythagoras was born, and in their writings we find logical and scientific arguments against the killing of animals and the eating of animal flesh.
[Show full text]
Winter Vegetable Soup
Duke Gardens Winter Fun at Home CHOOSE YOUR OWN ADVENTURE WINTER VEGETABLE SOUP Some recipes must be followed exactly and other recipes still work if you experiment a little. This soup recipe is a flexible recipe so you can experiment and make it your own! Choose from the vegetables in the ingredient list below based on what you like and what you have available to you. Makes enough to fill 4 soup bowls If you want to make more, multiply the ingredients by 2 to serve 8 people, by 3 to serve 12 people, and so on. Math challenge: What number would you multiply the recipe by if you want to fill 6 soup bowls? WHAT YOU WILL NEED • Soup pot (3-6 quarts) • Measuring tools: a tablespoon and 1 cup • 3 Tablespoons olive oil or vegetable oil • Small onion, diced • Optional: 2 cloves of garlic, minced • 2 carrots, cut into coin shapes • 2 stalks of celery, sliced into small pieces • Choose any of these winter vegetables, cut WHAT IS A WINTER VEGETABLE? into small pieces: That depends on where you live! Here o 1 potato in North Carolina, a winter veggie could 1 turnip o refer to something that grows during the o 1 sweet potato winter—including broccoli, brussels o small bunch of greens like collards or kale sprouts, cabbages, kale, collards, • 4 cups of water carrots, beets, spinach, and parsnips. Winter vegetables could also be from a • Optional: 1 can of beans of your choice with plant that grows over the summer or fall the liquid drained out (some examples: pinto, and can be stored to eat throughout the garbanzo, black, lima, kidney, or navy beans).
[Show full text]
Myplate: Vegetable Group Donnia Behrends, Extension Educator Jamie Goffena, Extension Educator
® ® University of Nebraska–Lincoln Extension, Institute of Agriculture and Natural Resources Know how. Know now. G1605 (Revised June 2012) MyPlate: Vegetable Group Donnia Behrends, Extension Educator Jamie Goffena, Extension Educator MyPlate, the United States Department of Agriculture (USDA) food guide system, helps indi- viduals use the 2010 Dietary Guidelines for Americans to make smart choices from every food group. The MyPlate message about fruit is, “Make half your plate fruits and vegetables.” MyPlate includes an interactive, online guide that provides individuals with recommended food amounts to eat, based on gender, age, and physical activity level. Personalized guides can be found at www.Choosemyplate. gov under the “SuperTracker and Other Tools” tab. • reduced markers of inflammation and oxidative stress This publication describes ways to incorporate in adults healthful vegetables into the diet. • reduced risk of type 2 diabetes Vegetables bring • protection from certain types of cancer color, texture and flavor to meals. More impor- • reduced risk of developing kidney stones tantly, vegetables pro- • increased protection from bone loss vide folate, vitamins A and C, minerals such • help with weight management as potassium, dietary fiber, antioxidants, and Vegetable Diet Recommendations many phytochemicals. Vegetables generally are low in calories. With MyPlate, any vegetable or vegetable juice is part of the Vegetable Food Group. Vegetables are the edible part of plants and can be raw, cooked, canned, frozen, or Why Eat Vegetables? dried. One cup of raw, cooked or juiced vegetable; or two cups of raw leafy green vegetables count as one cup from the Americans typically eat only 59 percent of the recom- Vegetable Food Group.
[Show full text]
Myplate—The Vegetable Group
COLLEGE OF AGRICULTURAL, CONSUMER AND ENVIRONMENTAL SCIENCES MyPlate—The Vegetable Group: Vary Your Veggies Revised by Raquel Garzon1 aces.nmsu.edu/pubs • Cooperative Extension Service • Guide E-139 The College of Agricultural, Consumer and Environmental Sciences is an engine for economic and community | Dreamstime.com © Elena Veselova development in New INTRODUCTION The vegetable group includes vegetables and 100% Mexico, improving vegetable juices. Vegetables can be eaten raw or cooked and are available fresh, frozen, canned, or dried/dehydrated. They can be eaten whole, cut up, the lives of New or mashed. Vegetables are naturally low in calories and fat, and are free of cholesterol. Vegetables are di- Mexicans through vided into five subgroups depending on their nutrient content: dark green, red and orange, dry beans and academic, research, peas, starch, and other. MyPlate recommends a variety of vegetables, espe- cially dark green and red and orange vegetables, as well as beans and peas. Eating a diet rich in vegetables and fiber as part of a healthy diet may re- and Extension duce the risk of heart disease and certain types of cancer. It can also reduce the risk of developing obesity and type 2 diabetes. programs. NUTRIENTS IN THE VEGETABLE GROUP The following nutrients are found in most vegetables. A typical American diet is at risk for being low in nutrients marked with an asterisk (*). *Fiber helps reduce blood cholesterol levels, may reduce the risk of heart disease, and promotes proper bowel function. Fiber can also promote the existence of good bacteria in our digestive tract. Fiber-containing foods such as vegetables help provide a feeling of fullness with fewer calories.
[Show full text]
Beef Vegetable Stew
Beef-Vegetable Stew Meat, Vegetable Main Dish D-16 modified 50 Servings _____Servings Ingredients Weight Measure Weight Measure Directions Raw beef stew meat, 10 lb 5 oz 1. Brown beef cubes in oil. Drain. Continue practically free of fat, ¼-inch immediately. cubed Vegetable oil ½ cup 2. Add onions, flour, granulated garlic, paprika, pepper, and thyme. *Fresh onions, chopped 1 lb 2 ⅔ cups OR OR 3. Add water or stock. Bring to a boil. Reduce Dehydrated onions 1 ½ cups heat and cover. Simmer for 1 hours. Enriched all-purpose flour 12 oz 2 ¾ cups 4. Add carrots and potatoes. Return to a boil and simmer for 35 minutes. Granulated garlic (opt) 1 Tbsp 1 ½ tsp 5. Add peas. Cook until peas are heated Paprika 1 Tbsp thoroughly and meat, potatoes, and carrots are tender. Approximately 20 minutes. Ground black or white 1 ½ tsp pepper 6. CCP: Heat to 165° F or higher. Dried thyme 1 tsp 7. For service to children under 2 years, puree or finely chop meat and vegetables (including Water or low sodium beef 1 gal 2 qt peas). stock, non-MSG Fresh carrots, 1/4-inch slice 2 qt 2 ½ cups 8. CCP: Hold for hot service at 135° F or higher. Fresh potatoes, diced 1 qt 2 ½ cups Green peas, frozen 3 lb 1 qt 3 cups Beef-Vegetable Stew Meat, Vegetable Main Dish D-16 modified Notes: Marketing Guide for Selected Items Modified with fresh potatoes, fresh carrots, and frozen peas. Food as Purchased for 50 Servings 100 Servings Nutrient information calculated using Food Processor Mature onions 1 lb 4 oz 2 lb 8 oz with one-half water and one-half low sodium beef Potatoes, fresh 2 lb 15 oz 5 lb 14 oz stock.
[Show full text]
Vietnamese Chicken Rice Porridge Recipe
Vietnamese Chicken Rice Porridge Recipe Porridge: ❏ 1 1/2 - 2 cups of washed uncooked jasmine rice ❏ 11 cups chicken broth (¾ stock pot) ❏ 2 inch ginger nub Bring 11 cups of chicken broth to boil with ginger nub Add uncooked jasmine rice to broth. Boil for 15 mins. Turn off heat. Residual heat will do the remainder of the cooking. Salt/fish sauce and pepper to taste Chicken Slaw: ❏ cooked chicken ❏ 1/4 head of cabbage ❏ 1 onion ❏ 1 bunch of Vietnamese Coriander or Mint Shred chicken into small strips Chop cabbage into thin strips for slaw Slice 1 onion into thin, almost paper thin slices Wash and pluck the herbs. Add to taste Combine ingredients in a large mixing bowl Dressing for Slaw: ❏ 1/4 cup fresh lime juice/white vinegar ❏ 1/4 cup water ❏ 3 tablespoons honey or 2 tablespoon of white sugar ❏ 2 tablespoons fish sauce or salt In a small bowl, whisk together dressing ingredients. Pour over prepared slaw before eating and toss well. Toppings to prep: ❏ Peel eggs ❏ Chop green onions and cilantro ❏ Julienne ginger ❏ Fried shallots Vietnamese Vegetable Rice Porridge Recipe Vegetarian Porridge: ❏ 1 1/2 - 2 cups of washed uncooked jasmine rice ❏ 11 cups vegetable broth (¾ stock pot) ❏ 4 inches of ginger bruised Bring 11 cups of broth to boil Add uncooked jasmine rice to broth. Boil for 15 mins. Turn off heat. Residual heat will do the remainder of the cooking. Salt and pepper to taste Slaw: ❏ 1/4 head of cabbage ❏ 1 onion ❏ 1 bunch of Vietnamese Coriander or Mint Chop cabbage into thin strips for slaw Slice 1 onion into thin, almost paper thin slices Wash and pluck the herbs.
[Show full text]
World Religions and the Vegetarian Diet
Perspective Digest Volume 12 Issue 1 Winter Article 3 2007 World Religions and the Vegetarian Diet Jo Ann Davidson Andrews University, [email protected] Follow this and additional works at: https://digitalcommons.andrews.edu/pd Part of the Comparative Methodologies and Theories Commons, and the Nutrition Commons Recommended Citation Davidson, Jo Ann (2007) "World Religions and the Vegetarian Diet," Perspective Digest: Vol. 12 : Iss. 1 , Article 3. Available at: https://digitalcommons.andrews.edu/pd/vol12/iss1/3 This Article is brought to you for free and open access by the Adventist Theological Society at Digital Commons @ Andrews University. It has been accepted for inclusion in Perspective Digest by an authorized editor of Digital Commons @ Andrews University. For more information, please contact [email protected]. Davidson: World Religions and the Vegetarian Diet laboratory experiments developing structures originated. There are BY JO ANN DAVIDSON* fruit flies with divergent morphology. hopeful signs that a new generation is The problem is that this kind of evi- recognizing this as a logically sound, dence does little to advance knowl- rational, and reasonable program. edge of how trilobites or fruit flies REFERENCES came into existence in the first place. 1 Richard Dawkins and Jerry Coyne, “One That evolution was supposed to be WORLD RELIGIONS Side Can Be Wrong,” Guardian (September 1, about the origin of species has be - 2005); see http://www.guardian.co.uk/life/ come lost in a maze of trivia. feature/story/0,13026,1559743,00.htm. For about 150 years, science has 2 Ibid. 3 Ibid. striven mightily to explain the origins 4 Ibid.
[Show full text]
A Cross-Cultural Perspective
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by NORA - Norwegian Open Research Archives Vegetarian Foodways A Cross-cultural Perspective Joanna Maria Michalowska Master’s Thesis Department of Social Anthropology UNIVERSITY OF OSLO Spring 2008 2 Summary Vegetarian foodways are relatively universal – identifiable in different parts of the world and in different local contexts. However, owing to the particularities of these local contexts, vegetarian foodways are also culturally specific. I use the empirical example of vegetarianism in Japan on the one hand in order to both illustrate the transnational vegetarian foodways and show them in a context different from the original Western one. On the other hand, vegetarian foodways in Japan serve as an example of a distinct local variant of the transnational phenomenon. In addition, Japan has significantly contributed to the development of the transnational vegetarian foodways by means of the spread to the West of Zen Buddhism, macrobiotics and more general holistic attitudes to food and health, as well as certain foods. I start by presenting developments in modern Western foodways concerning the consumption of meat and attitudes to it, and within these developments, the advancement of vegetarianism as a dietary option, a lifestyle and a social movement. I point out Japan’s contribution to these developments and identify the main tenets of the transnational vegetarian ideology resulting from the meeting of ‘West’ and ‘East’: compassion for all living beings, human health and vitality of vegetarian food, and concern about the natural environment. I proceed to present vegetarianism in Japan through a series of contextualised empirical examples consisting of a vegetarian organisation and four individuals operating in Japanese society.
[Show full text]
Food Group Classifications Dairy Vegetables
Food Group Classifications Dairy Milk, Yogurt, Cheese What foods are in this group and why? All kinds of dairy foods provide calcium the body needs for strong bones. Foods are in this group because they are a good source of calcium. The other nutrients in milk are also important for bone health—including vitamin D, phosphorus, potassium, magnesium and protein. Examples of Dairy Milk Lactose-free milk Cheese: Cheddar, Mozzarella, String Cottage Cheese Yogurt Soy and almond beverages* Dairy desserts such as frozen yogurt, pudding and flan *Alternative beverages such as soy and almond are in the group because calcium is added but can be low in the other nutrients. If a food is made from milk, but is low in calcium then it is not in the Dairy group. Instead it is classified as an empty calorie food. Foods such as butter, cream cheese, and whipped cream are high in fat and low in calcium. Empty Calorie Foods Cream cheese or sour cream Whipped cream Butter Instant cocoa (made with water) Vegetables What foods are in this group and why? Vegetables all come from plants, and we get them in many forms, such as fresh, frozen, canned, and dried. Vegetables may also be processed into products like salsa or juice, such as tomato juice. Vegetables are our main source of vitamin A which keeps your skin and eyes healthy. Based on their nutrient content, vegetables are organized into 5 subgroups: dark-green vegetables, starchy vegetables, red and orange vegetables, beans and peas, and other vegetables. Examples of Vegetables (Fresh, frozen, or canned) Artichoke Cauliflower Peas Sweet potatoes or yams Avocado Corn Peppers Tomato Bok choy Green beans Potato Tomato sauce Broccoli Kale Radishes Turnips Cabbage Lettuce or salad Salsa Vegetable juice Cactus Oven-baked fries Spinach Vegetable soup Carrots Okra Squash Zucchini Almost all vegetables are naturally low in fat and high in fiber, a nutrient Americans don’t eat enough of.
[Show full text]