UPBEAT'S MONTHLY CLASSICS


Eat Well & Prosper With Executive Chef Ron Skaar (ronskaar@comcast.net)


CLOVERDALE, CA. ~ A burgeoning human pop- ulation began to change eating habits, about ten thousand years ago. The wandering tribes settled down to grow wheat and domesticate animals. Wild seeds, at first scattered accidentally,


provided


a modest harvest for the next year. By 5,000 B.C., farming began to spread throughout the old world and in parts of the new. The idea of eating fresh


vegetables, for health rea- sons, started early on in the Mediterranean. Greeks believed that lettuce, chic- ory and arugula were good for the stomach. Lettuce got its name from Lactula because the plants milky sap was thought to benefit nurs- ing mothers. The Greeks also honored the god Apollo by burning a man and a woman


could be returned to the soil. They called this pro- cess “Green Manuring”. This was


an


instrumental step which allowed the Roman farm- ers to suc- cessfully grow crop


plants.


The month of May is named for their earth goddess Maia. The com-


bined


exchange in plants between the continents altered the taste of everyone’s food. Thus the sixteenth and sev- enteenth


centuries Ron Skaar needs for stor-


and casting their ashes into the sea, least he should destroy the harvest with parching heat! The Romans knew that


plants received nitrogen from the air and not the soil. Hence, by burying plants the nitrogen


able food and medicinal herbs further stimulated vegetable gardening. Root vegetables could be kept in dry sand; peas and beans were dried to last the winter. Renaissance gar- deners were busy improving the quality and flavor of their vegetables. Following the dis- covery of the new world, the


were an exciting period for garden- ers who could now enjoy tomatoes, globe artichokes and petit peas, to name a few. Jethro Tull (in photo) publi- cized


cultiva- tion in England


around 1733. He developed one of the first drills to plant seeds in rows. His labor- ers struck in protest against a machine doing their work. In the new world farmers like George Washington, Thomas Jefferson and Daniel Webster we’re on the cutting edge of farming techniques. An eighteen century author wrote that “these men took great pride in their gardens”. Since primitive man, the hoe has continued to be the sym- bol of the cultivation of the soil.


If you haven’t already, it’s time to grab that hoe, amend your soil, if need be, and start planting. You can sow beans, cucumbers, herbs, pumpkins, radishes, spinach and squash. When the soil warms (it won’t be long) we can plant egg- plant, peppers, sweet potatoes and tomatoes.


While you are watching the seedlings come up you can dream of eating the delicious fresh produce from the garden plus save some money on the rising cost of store bought vegetables.


I am including a favorite salad recipe from an old Wolfgang Puck cookbook.


You may already have some of the necessary ingredients, for this salad, growing in your garden bed!


4 • May 2012 • UPBEAT TIMES Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. ~Jim Davis


FOOD • WINE • DINE TM Preparation:


Cook asparagus (or green beans) in boiling water until tender, but still crisp. Julienne the endive. Cut the asparagus, avocado, and artichoke bottoms into 1/2–inch cubes. Add yogurt, lemon juice and chives to vinaigrette. Toss tomatoes, asparagus, avocado, artichokes and endive in vinaigrette. Place on top of lightly dressed bed of lettuce and garnish with the pine nuts and chives. Serves 6.


Questions, comments or recipe suggestions:


ronskaar@comcast.net


SONOMA COUNTY WINERIES, BREW PUBS, FOOD PURVEYORS & SPECIALTY PRODUCTS Pg 4


BAUMANIERE Ingredients:


SALADE


18 cherry tomatoes, halved 6 medium Belgian endive 12 medium asparagus spears or green beans Juice of 1 lemon 1 medium avocado


1 cup vinaigrette, made with Dijon Mustard 1 small jar artichoke bottoms 3 heads butter lettuce or mixed greens 6 tablespoons plain yogurt 1 tablespoon pine nuts, toasted Salt and freshly ground pepper 2 tablespoons minced chives


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