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Jay North
Mr. North has been featured in People Magazine, New York Times, Los Angeles Times, Vogue, Cosmopolitan, The New Yorker, and thousands of other publications. Moreover Jay has appeared on The Tonight Show, Good Morning America, NBC Nightly News, World News, Sunday Magazine, and hundreds of other TV and radio talk shows voicing informed opinions on edible flowers and organic farming.
 
 
Organic Corner
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Jay’s Organic Corner:
Tips For Healthful Living

By Jay North www.GoingOrganic.com

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Been Shopping Lately? What to do after you get home from the Farmers Market

The dining room table is laden with beautiful Edible Flowers you just brought home from the local Farmers Market. The family is excited and waiting to see what’s going be added to the recently placed, lovely color. Now what?

I know, you got all excited at the market today, with so many things to choose from, and you got a little carried away buying unusual organic vegetables, herbs, fruits, and edible flowers, didn‘t you? Don’t panic!

Now, I know it’s true that not many cookbooks include vegetables like Kohlrabi, Frieze, Bok Choy, and Acube, which are just a few among many of the offshore vegetables now being grown today in the USA. Even the most seasoned gourmet chef can get a little lost in the kitchen with some of these delights.

However, here are a few tips on how to easily incorporate these vegetables into your meals:

Tip 1:

The aforementioned gourmet vegetables all go great in stir-fry. Here’s all you need to do. Start with a large saucepan and saute some olive oil and garlic over low-to-medium heat. Add 1/2 cup of water and be prepared to add a little more water as the dish progresses. Chop Kohlrabi into small, bite-size pieces, add them to the pan, allowing the Kohlrabi pieces to cook for 20 minutes. Add some onion if desired. Add Aucbe, using the root, stem, leaves and flowers. Add Frieze and Bok Choy. Season with a dash of red pepper, soy sauce, and brown sugar.

Tip 2:

All the vegetables mentioned above can be grown in your backyard. They all require a warm climate, plenty of water, soil with a high nitrogen content, and direct sun. Frieze is the touchiest to grow, as it requires specialized techniques to get it right and white. It starts out as common Chicory, grown to maturity. Then, while the root is still in the ground, the green portion is cut off and either consumed or turned into mulch. The small amount of green that is left intact is covered with blue moss, with a shade cloth placed over the head. The plant is re-grown with blue moss covering it at all times to make white Frieze, Viola.

Tip 3:

Steam Kohlrabi for twenty minutes. At the same time, cook up a light mixture of olive oil and butter, adding garlic salt. Then just dip the Kohlrabi into the olive oil and butter mixture. Yummy.

Jay North Articles www.GoingOrganic.com

GUIDE TO COOKING WITH EDIBLE FLOWERS
Spice up your egg salad sandwich with Nasturtium blossoms! Put an end to humdrum meals… using the edible blossoms of common flowers. Astound your family… serve Edible Flowers tonight.

Downloadable Version Available:
Only $7.00



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