Know the basics of fruits and vegetables, but curious to expand your taste buds and try unknown produce in the grocery store?  Jicama, Cheyote, Swiss chard are just a few items you will taste in this class.  Explore ordinary produce and learn new ways to increase your intake of fruits and vegetables. You will learn the secrets of how to choose the best tasting fresh produce and ways to boost your intake of these nutritious foods.

Thanks for attending! Chef Marshall

6-1-12 presentation notes and insights

1. save the ends of your green onions, the white ends with the roots, as you can plant them in your garden and they'll grow more greens!

2. Is Jicima starchy, no. Here's an explanation Most vegetables are low in starch, since they tend have a high water content. Starchy vegetables like potatoes, peas, corn and legumes are exceptions. Jicama is a root. It has a high water content and is low in calories with only 25 calories per half cup serving. It is also a good source of fiber, providing 3 grams per half cup.  courtesy http://www.fruitsandveggiesmorematters.org/archives/1145

3. Here's a turkey burger recipe I did that would be delicious with the jicima slaw.

4. Is jicima cheaper than cabbage? it's more expensive, but still affordable.

5. Here's the chard recipe (you can also use beet greens as the recipe says, and you can substitute the green garlic with "regular" garlic and some green onions.

6. Here's a few fish recipes to try out: Stuffed Trout, Broiled Salmon with fancy mustard and herbs, Salsa Salmon