This and That June 2006

Local Heros
According to Donald Davis at the University of Texas, our produce is less nutritious today than 50 years ago. He suspects that today's genetically bred, faster growing plants don't have time to acquire the same nutrients as their traditional slower growing cousins. One solution is to eat more locally grown produce. To do that, join a CSA (Community Supported Agriculture) farm program. As part of CSA, you'll get weekly, biweekly or monthly shipments of a local farm's harvest delivered to a drop off area or, in some cases, straight to your door. To find a CSA farm near you, go to www.localharvest.org/csa/

Seeds in a Pod
There's no mistaking the undeniable flavor of vanilla beans. While they may look a bit intimidating, they're actually not. Look for soft, plump beans; cut them down the center with a paring knife and scrape out the seeds. Use the pod and seeds to flavor everything from custards and ice cream to sauces. Then toss the (used or unused) pod into your sugar canister for fragrant vanilla sugar.

The Grill Next Door
While we think of grilling as distinctly American, grilled dishes play a central role in Korea, Thailand and Japan. And why not?the smoky, gutsy flavors of grilled foods combine perfectly with the sweet, sour, salty, bitter and spicy notes that form the basis of Asian cooking. According to Corinne Trang, author of The Asian Grill, the key to Asian grilling is in the marinade, and if you can combine ketchup and hot sauce, you're halfway there. Add star anise, Thai basil, ginger and lime and you've got a whole new set of flavors from your grill. Trang includes spice mixes, chutneys, breads and salads to accompany the yummy Spicy Cucumber and Red Onion Salad, Chicken Satay and Thai Basil and Lime Shrimp. Try these recipes.

Light My Fire
It's grilling time. To test the heat level of your fire, hold your palm an inch or two above the grill grate. The length of time you can stand the heat tells you how hot the grill is.
Less than 1 second Very hot 600F
1 to 2 seconds Hot 400F to 500F
3 to 4 seconds Medium 350F to 375F
5 to 7 seconds Medium-low 325F to 350F

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