Slow Foods March 13, 2010

Eating local fruits and vegetables in season gives you the optimum phytochemical or phytonutrient that fruit or vegetable can give. Why? Because it did not get picked before it was ripe and sit in a crate for several days. The fresher the produce, the more nutrition, health, and flavor. Chef Elizabeth will share her knowledge of seasonal produce and offer three delicious recipes for you to prepare during the colder months: Colcannon (winter vegetable casserole), Potato Soup with Sausage and Kale, and Easy Apple Tarts using apples from a Julian orchard.