Pomegranates and More

27 Sep

Welcome to Fall,

If you are interested in learning more about sustainable food systems in Santa Barbara, then go to this symposium by David Cleveland:

More greenwash or the key to our future?: The example of localizing the Santa Barbara County food system. October 5th, 2010, 3:00-5:30pm

For more info, go Click Here.

Here is the Sneak Peek:  Garlic, Lima Beans, Avocados, Lettuce, Radishes, Collard Greens, Spaghetti Squash, Pomegranates.

Here are some recipes

How to cook Spaghetti Squash

To serve Spaghetti Squash, serve it as if it were the pasta in your favorite pasta dish. I love it with marinara and Parmesan, or pesto. Follow these directions to cook it:

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Once it is cool, Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm
  3. Meanwhile, prepare your favorite sauce, or whatever vegetables you have in the fridge. 😉

Pomegranates: How to get the seeds out

Cut off the crown of a pomegranate and cut it into sections. Careful, the juice stains!. Roll out the juicy seeds with your fingers into a bowl of water. Discard everything else. Strain the water, then eat the juicy seeds (Yes, you can eat the seeds).

Learning to Love Lima Beans

My favorite way to cook fresh lima beans is to simmer them for 20 minutes, and then toss in butter with salt and butter. You can also throw in some fresh parsley or minced garlic if you have it.

I hope you’re staying cool,

Melissa

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