Carry a pocket full of tea
We may be a “to-go” society, but that doesn’t mean we’re willing to let our standards slip. Tea-drinkers have always been able to slip a basic tea bag into their purse or wallet. But now fans of Mrs. Kelly’s teas can tuck a tin of blended tea into their pockets. The tins — bigger than an Oreo, smaller than a hockey puck — hold enough for 12 to 16 cups. With accompanying cloth filters, you can make a single mug at any time. Fifty varieties will be available at two farmers markets, Minneapolis and Mill City, starting on May 7. Mrs. Kelly’s Teas also opens its warehouse from 10 a.m. to 1 p.m. on the first Saturday of each month, where you can have a tea blended for you. The warehouse is at 77 13th Av. NE., #103, in Minneapolis. Visit mrskellystea.com.
How does your garden pulse?
More and more schools and other K-12 programs are tending vegetable gardens through the summer. Now they can share the beauty and maybe win some money. The United Nations declared 2016 the International Year of Pulses. What’s a pulse? Think dry beans, peas and lentils. As part of the celebration, the Crop Science Society of America is sponsoring a school garden photo contest. Prizes are $300 for first place, $150 for second place and $100 for third place. Three honorable mentions will receive $50 each. For the rules and entry form, visit https://crops.org/iyp and click on the K-12 Education tab.
Food waste a growing problem
April 23 was a pivotal date for those who monitor food waste. As of last Saturday, the amount of food produced so far this year is equal to the amount of food that is projected to be lost or wasted each calendar year in the American food system, based on trends monitored by the International Food Policy Research Institute. Most of the food loss happens in the supermarket and at the dinner table, more than in the fields, the institute reported in a release. which noted: “Each lopsided apple or funky tomato that fails to meet certain visual standards is not only a waste of resources, but adds to the cost of food.” The Natural Resources Defense Council found that reducing food loss by 15 percent would save enough food to feed more than 25 million Americans each year, at a time when one in six Americans has uncertain access to adequate food, known as “food insecure.” Details are at ifpri.org/publication/2016-global-food-policy-report.
Hurrah for herbs
With spring in the air, and National Herb Week next week, we thought it useful to review various uses for herbs, thanks to chefn.com, which makes kitchen tools for the sometimes fussy business of dealing with delicate herbs. To wit:
Basil: Pair with tomatoes, pasta sauces, peas or zucchini.
Chives: For potatoes or combined with tomatoes.
Cilantro: Pair with any Mexican, Asian or Caribbean-inspired dishes.
Dill: Complements fish, green beans, carrots, and cottage cheese.
Mint: Add to tea, fruit salad or tabbouleh; also great with carrots or peas.
Oregano: Mix with peppers or tomatoes.
Parsley: For potato, tabbouleh or egg salads.
Rosemary: Pair with chicken, fish, lamb, pork, roasted potatoes, soups and stews.
Thyme: Great with eggs, potatoes, poultry, summer squash and tomatoes.
The Asparagus, Mushroom and Ham Chowder in the April 21 Taste section should have included the quantity of ham, which was 4 ounces of diced meat, to be added with the cream.
The Passover recipe on April 21 for Brisket Charoset Style incorrectly stated the apple slices should be sautéed in butter; they should be cooked in oil to be suitable for Passover.