Winter

You've seen it at the market. You've picked it up and wondered, What is this? An odd shaped acorn squash? Then you saw the sign: Kabocha squash, and thought, How the heck do you pronounce that?

What is Kabocha squash? A relative newcomer to the US squash scene, Kabocha squash (pronounced kuh-boh-cha) is a hard winter squash available from late fall to late spring. Its hard, dull, bumpy dark green shell is marked with pale celery green striations. It's rather heavy for its size (usually 2-3 pounds) and has a stumpy grayish colored stalk. Kabocha squash has a brilliant yellow-orange flesh, like a pumpkin's. Both the texture and flavor of Kabocha squash is similar to a sweet potato: the soft, moist, fluffy flesh is surprisingly sweet and slightly nutty.

Kabocha squash is a centuries-old variety of Japanese squash that in Japan is often referred to as a Japanese pumpkin. Apparently it was brought to Japan from Cambodia by the Spanish in the 1500s and is used in dishes ranging from soup to sushi.

For all of you out there with cold feet, throbbing headaches, and damp socks.

For those who trudged through 1 ½ feet of sleet water to cross the street over and over again.

For those who shoveled for hours even after the snow turned to rain and then to solid ice.

For those who got stuck on the train in a tunnel for a half hour and then missed your meeting.

For those who forgot to eat lunch and took it out on everyone during the slow bus ride home.

For those of you trapped at home with no power.

For the cabs with spinning wheels and no traction.

For those with 3 pairs of soaked “waterproof” boots.

From the Huffington Post

Now that fall is in full swing and you're trying to figure out how to bring back the flavors of the bountiful herbs and produce from the warm summer months, consider using them to infuse alcohols by making your own homemade cordials.  

Infusing your favorite alcohols and liquors with herbs and seasonal fruits lends an incredibly aromatic and flavorful combination that really enlivens the palate. To dig a little bit deeper into the world of culinary herbs outside of the conventional ways of using them for savory dishes in the kitchen, you can go out in your own garden, farmer's market, or even the herb section of the market, and "harvest" your own herbs to mix up unique blends and herbal infusions, creating your own personal herbal-infused liqueurs and cordials, using everyday herbs and berries that are readily available in a new and unique way.

When you get the hang of it, try hosting an "herb-harvesting and cordial-making session" with your friends, family, and/or neighbors, and make an entire fun-filled afternoon out of it! Set out pretty colored glass bottles with labels that everyone can infuse, create, and fill to their liking with their own cordial combinations.

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A couple of years ago if someone told you that your blueberries were loaded with anthocyanins, you'd probably have dumped the bowl down the garbage disposal and called 911 to report being poisoned.

Anthocyanin sounds scary, kind of like cyanide. Fortunately it's a good word; "anthocyanin" is derived from two Greek words, "anthos " (flower) and "kyanos" (blue). It makes sense, therefore, that anthocyanin pigments are responsible for the blue, purple, and red color of many fruits, vegetables, and flowers.

When it comes to food, anthocyanins are little health workhorses. They're associated with a decreased risk of many illnesses including cancer, high blood pressure, and even Alzheimer's. Fruits and vegetables that are brightly colored are even better for you. That helps explains why pomegranates, blueberries, broccoli, and red grapes are on virtually every Top 10 Healthiest Foods list ever written.