October 13, 2010

The Nation’s Third Oldest College Newspaper

Volume 81, Issue 2

Cody's Food Bit for Oct. 13, 2010

Cody Castiglia making dessert. (Photo by Cody Castiligia)

Cody Castiglia making dessert. (Photo by Cody Castiligia)

Each week, NU hospitality major and gourmand (fancy word for food lover) Cody Castiglia will feature fascinating food facts, cooking tips, local restaurant reviews (helpful if for some reason you get sick of Clet food) and other food-related news for those who love to cook, as well as for those who would like to start. This week's edition touches on the importance of eating locally and seasonally.
Seasonal Goods
It's that time of the year again! Leaves falling and changing colors, college and professional football, and are common symbols of the season.  Here in New York, ˜tis the season for beautiful, fresh pears, cucumbers, eggplant, grapes, squash, cauliflower and, of course, pumpkins. October is also the last chance for fresh blueberries and raspberries.
Not too stoked on cauliflower?
I feel you, bro. Chop it into bite-sized florets, then toss the florets in a mixing bowl with olive oil, kosher salt, and pepper. Spread it out on a sheet pan and roast in the oven at 425 degrees until golden-brown. Roasting the cauliflower will give it a serious nutty, smoky flavor that can't be achieved by simply boiling or steaming it. A squeeze of lemon will seriously intensify the flavor.
Sustainable Fare
Though global marketplace allows us to buy foods grown virtually anywhere in the world all year round, much noise has been made about the importance of eating food from local sources while they are in season. SustainableTable.org, a website devoted to providing knowledge on eating well, offers up several benefits to this way of eating.
 Among the benefits cited:
'By purchasing local foods in-season, you eliminate the environmental damage caused by shipping foods thousands of miles. Your food dollar goes directly to the farmer.
'You will be able to enjoy the health benefits of eating fresh, unprocessed fruits and vegetables.
'Buying seasonal produce also provides an exciting opportunity to try new foods and to experiment with seasonal recipes. And it simply tastes better!
Local Eating
Here at NU we are lucky enough to have a farmer's market on hand every Monday outside the Castellani Art Museum from 11 a.m.-2 p.m. Recent offerings included poblano peppers, beautiful, purple concord grapes (what other color would they be around here), and a variety of apples, pears, and pumpkins.  
Speaking of eating locally, it was Western New York Local Restaurant Week. More than 200 of Western New York's best independent restaurants featured special offerings for $20.10. At some upscale restaurants, $20.10 equates to an entrée and a glass of wine, while at other restaurants  includes a dinner for two. This provided an excellent chance to try some new and exciting restaurants and meals.
Food for Thought
Find something you love to do and you'll never have to work another day of your life.
-Harvey Mackay

Next week- Pickles that you can make in your dorm.

Food questions, comments or restaurant that you would like me to review? Shoot me an e-mail at ccastiglia@mail.niagara.edu

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