Well, I did a lousy job with this week’s challenge. I had the simple task of trying out 2 new whole foods this week and I tried NONE! The spring onions are still in my fridge and I never did make it to the store to pick out item #2. I guess, technically, the challenge doesn’t end until tonight, so there is still the chance I might have 2 new whole foods with dinner or lunch today. Maybe. If I am not lazy about it. 🙂
Yesterday’s produce box came with more red spring onions and some fava beans, which are completely new to me too! Maybe I’ll try to do something with those tonight! I’ll let you know!
Well, it’s halfway through Thursday and my challenge this week isn’t going so well – My Red Spring Onions are still in the crisper drawer and I still haven’t figured out what the 2nd new whole food of the week will be. Yikes!
Oh my… I just don’t even know what to say about this except it is too darn funny. Enjoy 🙂
The challenge for the new week, compliments of http://www.100daysofrealfoods.com
Mini-Pledge Week 5: April 11 – April 17 – Try a minimum of two new whole foods that you’ve never had before.
A whole food is something that has one ingredient and is not refined. Some examples that you’re hopefully familiar with are apples, potatoes, brown rice, whole-wheat flour and spinach.
This seems like it should be easy enough. My only problem is that with the weekly box of organic produce I’ve been receiving for the past 8 months or so, I’ve ended up trying lots of new things. That leaves me wondering what this week’s two new things will be. Well, one I know already. In my box this week was something new to me: Red Spring Onions. According to the newsletter that comes with the produce,
Red spring onions are the immature version of a dry red onion. They are harvested when they have started to form a bulb, but are still young and tender. Except for the reddish color skin that covers the bulb they resemble green onions with their hollow green stems. The size and shape of the bulb will vary depending on when they are harvested. These onions have a somewhat sweet flavor and do not have the sulphuric content that develops in mature onions.
Spring onions can be substituted for onions in uncooked recipes, and they can be used just as you would use green onions or chives. Both the bulb and the green stalks are edible. Try them in green salad, potato or pasta salad, or add them to omelets, mashed potatoes, or casseroles. They can be used in stir-fries, as a topping for baked potatoes or to give added flavor to fried rice. They will retain their color when grilled or roasted.
That sounds easy enough. When I sit down later to plan out this week’s menu, I’ll be sure to include those somewhere.
The 2nd new whole food will be more of a challenge. Everything else in the box I’ve tried before. I guess I’ll have to go to the store and look around for something! Any suggestions???