Nanette is the co-founder of the music ensemble Skin Against Metal and of the Talking Arts Foundation, both based in Westchester, New York. Along with her partner, Maurice Minichino, Nanette composes for several New York choreographers and performing artists, and are co-creators of the Talk n Drum Language and Music Program for preschoolers. She has been coming to us at the Peekskill Farmers’ Market each week for four years now! When I asked her why food is important to her, this is what she replied:
“As you can imagine, I don’t have time to get sick! Knowing how bombarded our bodies are by an insurmountable amount of toxins from the air, water and food we eat, I need to take some control over what my and my family’s bodies are exposed to. For me, this means eating the cleanest and healthiest food possible. Buying organic greens, chicken, and meat from Eight Mile Creek Farm assures me that We’re getting nutrient dense food that doesn’t contain dangerous pesticides, fungicides, antibiotics or growth hormones, It’s also wonderful to know I’m supporting a very hard working organic farm who is providing local communities with fresh wonderful food while doing their part in keeping the environment free of toxins.”
Radicchio is in the chicory family and has a taste similar to escarole. So, it can be used similarly. Chop and saute’ with garlic and olive oil. Add a splash of balsamic vinegar near the end of cooking to sweeten it. It can also be sliced into wedges, brushed with olive oil and balsamic and grilled. Radicchio also makes a beautiful salad chopped and tossed with a citrus fruit and roasted walnuts.
The leaves on broccoli are loaded with calcium! Wash broccoli and slice into wedges longways and lay out in one layer in a roasting pan. Drizzle generously with olive oil and sprinkle with minced garlic and sea salt. Roast at 400 until leaves turn golden brown.
Lime basil stores best in water on your countertop like cut flowers. Add lime basil leaves to your salad or to sautéed vegetables for a citrus twist!
Beets, like all root veggies, should be stored with their root separated from the stem/leaf. Otherwise the leaves will pull moisture out of the root and it won’t be as crispy. Store cut veggies, like chard, kale, beet greens with ends wrapped in a wet paper towel placed in a plastic bag. Saute’ scrubbed finely chopped beet roots in olive oil and garlic for about 8 minutes until tender. Add chopped beet stems and greens and saute’ until wilted. Serve as a side dish or add extra olive oil and mix with pasta.