Tag Archives: seasonal eating

#seasonalsaturday Corn

#seasonalsaturday all about Corn!

An ear of corn averages 800 kernels in 16 rows.
Each year, a single US farmer provides food & fiber for 129 people – 97 in the US & 32 overseas.
Over 55% of Iowa’s corn goes to foreign markets. The rest is used in other parts of the United States.
Corn is also used to produce fuel alcohol – it makes gasoline burn cleaner, reducing air pollution & also doesn’t pollute the water.

Just in time for Summer … it’s all about Watermelon!!

Not only does it quench your thirst, it can also quench inflammation that contributes to conditions like asthma, atherosclerosis, diabetes, colon cancer, and arthritis.
Over 1,200 varieties of watermelon are grown worldwide.
Watermelon is an ideal health food because it doesn’t contain any fat or cholesterol, is high in fiber and vitamins A & C and is a good source of potassium.
Pink watermelon is also a source of the potent carotenoid antioxidant, lycopene. These powerful antioxidants travel through the body neutralizing free radicals.
Watermelon is a vegetable! It is related to cucumbers, pumpkins and squash.

All about Apricots!

California produces 95 percent of the U.S. apricot supply.
The fruit is a member of the rosaceae or rose family and is closely related to the similar-looking peach and plum.
Apricots are available from California from late spring through mid-summer and from Washington from mid-summer through early fall. Chilean fruit is available during the off-season.
Apricots originated in China and were introduced to the United States by Spanish explorers. The first commercially produced apricots were grown south of San Francisco in 1792.