Artichokes

Technically a flower, artichokes are served as vegetables. They are related to thistles.

I like to eat artichokes steamed. I take the petals and dip them in mayonnaise, but some people use lemon butter.

Artichokes are good for dieters, because they are low in fat and high in fiber. That is, until you dip them in butter or mayonnaise. They are also high in antioxidants.

Preapring artichokes is easier than you think. Cut the stem close to the top. Cut about 1/4 inch off the top of the artichoke. Using kitchen scissors, trim the spiky part of the leaves. Then place in a steamer for about 45 minutes, or until a sharp knife easily pierces the bottom.

To eat an artichoke, you take off the petals, dip them in your dip, then bite the fleshy bottom bit and scrape with your teeth. The closer to the heart you get, the more flesh on the petals. Don't eat the choke! That's the hairy bit in the middle. Use a fork or spoon to scrape it out, then eat the yummy heart.

Besides being a eaten as a vegetable, artichokes can be used in tea, liquor, and medicinal purposes.

The California Artichoke Advisory Board has a Kids Corner with a crossword puzzle.

Zucchini Bread

Zucchinis, known as courgettes in Europe, are the most popular among summer squashes. It's low in calories, a good source of dietary fiber, and has lots of potassium. Zucchini is actually a fruit, not a vegetable.

I don't like zucchinis. But this recipe tastes nice. It's very cake-like in texture.

Zucchini Bread (from 365 All-American Favorites)
Prep: 15 minutes
Cook: 55-60 minutes
Makes: 2 loaves

2-2/3 cups flour
1 Tbsp ground cinnamon
2 tsp baking soda
1/4 tsp baking powder
1 tsp salt
3 eggs
1-3/4 cups sugar
1 cup vegetable oil
1Tbsp vanilla extract
2 cups grated zucchini
1 cup walnuts, chopped (optional)

1. Preheat oven to 350F. Grease and flour 2 (8 x 4 2-1/2 inch) loaf pans

2. Sift flour, cinnamon, baking soda, baking powder, and salt into a medium bowl.

3. In a large bowl, beat eggs, sugar, oil, and vanilla with an electric mixer on medium-high speed for 2 minutes, or until slightly thickened. Stir in zucchini. Stir in dry ingredients until blended. Stir in the nuts, if using them (we don't). Divide batter evenly between pans.

4. Bake 55 to 60 minutes, or until a toothpick inserted in centers comes out clean. Let cool in pans on wire rack 15 minutes. Run a knife around sides, invert pans over rack, and rap firmly to release. Turn loaves rounded top side up and let cool completely in rack.

Sun Chips

Sun Chips are whole grain and very tasty. Some of the bags are even compostable.

They have less salt than you might think: less than one serving of microwaveable popcorn. They have as much whole grain, 18 grams, as a slice of whole wheat bread. They have no trans-fats or cholesterol, and they have 30% less fat than normal potato chips. (Source: http://www.sunchips.com/healthier_you.shtml)

Sun Chips come in lots of flavors:
French Onion (my favorite)
Original
Harvest Cheddar
Garden Salsa
Peppercorn Ranch
Jalapeno Jack (coming soon)

I like them better than regular chips, because they have a better flavor. I like to eat them with sandwiches or on their own as a snack.