Of course pregnant women should eat fresh vegetables and fruits, lean meats and whole grains. But here are five, possibly surprising, real foods that pregnant women might also consider: Continue reading
With June comes farmers market season in Rhode Island. The last few years, we’ve grown some of our own vegetables, but nothing beats the local farmers market for additional produce and atmosphere. Farmers markets are made for families. Here are a few things kids can learn from being there. Food Comes From the Earth You’d never know it from the cold, sterile environment of a supermarket where tomatoes are packaged in plastic and carrots come dirt-free. At the farmers market, we see veggies with their leaves and roots hanging out. They’re fresh and earthy—rather like kids themselves. Here, little ones discover that tomatoes come in many colors, that there is such a thing as purple cauliflower, that local peaches are smaller (and sweeter) than the commercially grown variety. With no layers between you and the food, you can smell or taste something right there. And famers love to offer samples, … Continue reading
Pears Pecorino This Tuscan treat was introduced to us years ago by friends. It is quite delicious, if a bit messy, and is always well received at potlucks. (Make it right before eating.) The ingredients: ripe pears, Pecorino Romano cheese, honey and walnuts. Slice the pears and arrange on a plate. Add a hunk of cheese (or a delicate sliver) to each slice. Drizzle with honey. Sprinkle walnuts on top. Buon appetito! Be sure to keep the cloth napkins handy. Fruit and Yogurt Muesli Another Italian inspiration, this was part of our daily breakfast buffet in Lake Como last spring. We reinvent it at home on weekends. There are many versions of muesli (a cereal introduced in 1900 by a Swiss physician), but this is how we like it. We use Chobani yogurt, which is nice and creamy, usually whatever flavor we have on hand. Add chopped apples and bananas. … Continue reading
