Produce

In Heated. More on Medium.

It’s berry season

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You have a choice here: To make this treat, you can use packaged, unsweetened frozen fruit — or you can seek out Tristar strawberries, blueberries, melons, and other fruits that are showing up at farmers markets. If you’re buying fresh, consider picking up extra and freezing it for when you’re missing summer’s bounty later in the year. Either molds or paper cups and wooden sticks will work — anything in that 4- to 6-ounce range.

A few other notes: Based on the variations below the original recipe, I hope it’s obvious you can use any fruit you like here. …


Or at the very least your sandwich

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Here, two crazes — canning and Korean food — collide. The result is an easily made pickle that requires neither fancy equipment nor difficult-to-procure ingredients. The balance of sweet and salty makes this a perfectly satisfying snack or a tantalizing appetizer. For the best results, please plan ahead: These pickles are technically ready in 45 minutes, but they benefit greatly from marinating for at least several hours in the refrigerator.

Korean-Style Quickles

Ingredients

  • 1½ pounds cucumbers
  • 1 tablespoon sesame seeds
  • 2 tablespoons minced garlic
  • 2 tablespoons maple syrup or other sweetener
  • 1 teaspoon red chile flakes, or more to taste
  • 1½ teaspoon salt

Instructions


A crisphead lettuce fan revels in the shelf-stable character of the crunch

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As my fellow food lovers struggle to adjust to pantry cooking or wait in line for hours, six feet apart, at Trader Joe’s and Whole Foods, I have to admit I’m somewhat dispassionate about their hunger for fresh produce. I, too, still want a salad with my meals. Or for my meals. But by salad, I mean lettuce. And by lettuce, I mean iceberg.

Nothing else. Just a bowl of plain, plaid green checks. And dressing. We’ll get to the dressing in a minute.

Iceberg, you see, is my comfort lettuce. Lucky for me, long-lasting, shelf-stable iceberg seems to be…


Cattle are a known source of deadly E.coli, but the government doesn’t inspect feedlots for the bacteria

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A week before Thanksgiving, the Centers for Disease Control and Prevention announced it was investigating an outbreak of E.coli in romaine lettuce, the fourth such outbreak in two years. In early December, a fifth outbreak was discovered, this time linked to E.coli in packaged chopped salad. While Americans rushed to remove salad from their holiday tables, investigators from the Food and Drug Administration still have not determined where the bacteria came from, and why the same strain has repeatedly infected our lettuce supply.

E. coli are deadly bacteria that live in the guts of cows and some wild animals, such…

Heated

Food from every angle: From Medium x Mark Bittman

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