While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”
This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.
Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.
My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…
I remember when I was younger I would always pick the red cabbage out of my lettuce. In actuality I was removing the “red lettuce” from my “green lettuce.” I am still not entirely sure why.
The color red in the cabbage can be anywhere from a green/yellow to a deep purple. It all depends on the pH value of the soil. Although, it will turn blue when cooked unless an acid (like vinegar) is added.
Red cabbage is really high in Vitamin C and K.