Dream Dinners produce is supplied by Sysco, the largest foodservice distributor in North America. Sysco endeavors to use region-specific local growers for their produce whenever possible. What does that mean for you as a Dream Dinners guest? The produce that the Dream Dinners in Framingham, Massachusetts uses may not be the same produce the Dream Dinners in Carlsbad, California uses. It’s the same high quality, but it often is grown in the region where it is sold.
Produce is at its peak nutritional value when it is fully ripe. But fruits and vegetables that will be packed to travel long distances to the market point aren’t picked when they are ripe, but instead before ripeness. While the produce may gain color and softness on its journey to the wholesaler, nutritional value comes directly through the stem from the living plant. Once harvested, a vegetable is as nutritious as it is going to get. Furthermore, nutritional value actually decreases every day past the point of harvest. So, when the item comes off the tree or vine, it has a set amount of nutritional value, and the clock starts ticking as it loses a little bit each day. Buying local produce you’ll find that it’s fresher, crisper and more flavorful.
Taking the time to store produce properly will help you to make the most of this season’s wonderful fruits and vegetables. Eating five or more servings of fruits and vegetables is a great way to improve your health. It is as easy as 1, 2, 3.
Here is a great recipe that goes well with our Asian Pork Loin!
- 3 Tbsp. sesame oil
- 1 cup button mushrooms, sliced ¼” thick
- 4 cups sugar snap peas, fresh, cleaned of strings & stems
- 2 Tbsp. water
- 2 tsp. lite soy sauce
- 2 tsp. fresh garlic, minced
- ¼ tsp. salt
- ¼ tsp. black pepper
- Combine water, soy sauce, garlic, salt & pepper. Set aside.
- Heat oil in large frying pan or wok until hot.
- Add mushrooms, stir-fry 2 minutes to brown. Add sugar peas and water/soy sauce mixture.
- Stir-fry 4-6 minutes or until tender.
- Nutritional info per 2/3-cup serving: 74 calories, 2 g protein, 6 g carbohydrate, 5 g fat (I g saturated, 2 g monounsaturated, 2 g polyunsaturated), 2 g fiber, 172 mg sodium
Despite being a root vegetable, turnips are actually related to broccoli, brussel sprouts, cabbage and the mustards.
Radishes were the first “crop” I ever grew. My grandfather bought me a pack of seeds when I was 7 years old, and even in the red-clay soil of piedmont North Carolina, I had a thrilling bumper crop.
Eat more of it!! Broccoli, like all cruciferous vegetables, contains large amounts of sulfur compounds that enhance the ability of the liver to remove toxins from the body. Broccoli is high in Vitamin A and various phytochemicals which may help prevent certain cancers (all this and only 44 calories per cup).
Over 90% of the pumpkins grown in the US are used to make jack o-lanterns – we do that, too, of course, but last year’s bumper crop made us get a little creative in the kitchen: delicious pumpkin pies, pumpkin soup and an amazing pumpkin butter that is incredible when spread on homemade bread.
Pumpkins are rich in carotenoid phytonutrients which give them their beautiful orange color and many of their health benefits.
When I was a child (and much less concerned about how my breath smelled), I used to eat sandwiches all the time made of sliced onions and mayonnaise. I still do this some weekends at the farm when I know it’s just going to be me and the goats. They don’t mind.
Opinion piece by Cindy Farricker, MS, RD, CDE
A “teaser” for the nightly news broadcast on the last day of September was “Not one US state is meeting the national objectives for fruit and vegetable consumption”. The news headline came from a report released by the Centers for Disease Control and Prevention (CDC) on September 29th, “State Indicator Report on Fruits and Vegetables 2009” accessed September 30, 2009.
Most of us are aware that Americans have a history of not eating enough fruits and vegetables. The government has tried to encourage us to eat more through their “Five a Day” campaign now replaced by “Fruits and Vegetables Matter”, both from the Centers for Disease Control.
Chard, like all leafy greens, has a wealth of valuable nutrients. It promotes digestive health (high in fiber), bone health (high in magnesium), and vision health (high in beta-carotene).