its october!!

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Its October!! Time to get out those pumpkins to make jack-o-lanterns and pop that pie in the oven. the leaves are turning there majestic colors of orange, red and gold. Here are a few cool poems to get you in October mood : 

                                                       October :

                                          His store of nuts and acorns now

                                             the squirrel hastes to gain, 

                                           And sets his house in order for 

                                              the winters dreary reign.

                                                          - Joyce Cary 

                                                 The Pumpkin

                         

                            "When all the cows were sleeping
                            And the sun had gone to bed,
                               Up jumped the pumpkin,
                                And this is what he said:

                             I'm a dingle dangle pumpkin
                                With a flippy floppy hat.
                            I can shake my stem like this,
                             And shake my vine like that."

                                                      - author unknown 

Did you know ? :

this is a cosmos flower

•  The October flower is the cosmos 
• Halloween is Oct. 30th  

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Broiled Grapefruit Crisp

 

Ingredients

• 1 large grapefruit, cut in half
• 1/4 cup old-fashioned oats
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• Dash of salt
• 2 teaspoons butter

Directions

1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
2. Remove all visible seeds from the grapefruit and loosen sections from membrane with a sharp knife. Place grapefruit halves cut side up in a baking dish.
3. Stir the oats, brown sugar, cinnamon, and salt together in a small bowl; add the butter and mash with a fork to incorporate oat mixture into the butter. Spread about half of the butter mixture over the top of each grapefruit half.
4. Cook under the broiler until the topping is golden brown, about 10 minutes.

Fruit of the month!!!!!!!!!!!!!!

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Grapefruit
Grapefruit consumption has dropped since the 1980s. It is often attributed to research that suggests grapefruit and grapefruit juice can either intensify or eliminate the effect of certain prescription drugs. Another factor thought to influence grapefruit consumption is that grapefruit is not convenient enough for today’s busy families. Florida is the United States’ main source of fresh grapefruit, with about 80% of the market share, but there is considerable production in Texas, California and Arizona and imports are available from Canada and Mexico. The U.S. is the largest producer of grapefruit. 
 Where they came from
Grapefruit are believed to be a mutation of the pummelo or a cross between a pummelo and an orange. Pummelos are similar to grapefruit, but their skin is green, the flavor is milder and they are much larger. Grapefruit received the name because they grow in clusters like grapes.

When are they available ? Grapefruit is available throughout the year, with most abundant supplies from January through May.

Several kinds of grapefruit are marketed, but the primary difference is between the seedless and seeded varieties as well as the pink- or red-flesh varieties. White-flesh grapefruit are also available. Pummelos or Chinese Grapefruit Pummelos or Chinese grapefruit are the largest of the citrus fruit. The peel is thick and green, while the interior is white or pink. They are somewhat milder than regular grapefruit, but are very aromatic.  Grapefruit selection Grapefruit that are heavy for their size and with thin skin are usually the best quality and the juiciest. Due to handling during transportation, grapefruit often have surface defects which do not affect the quality of the fruit. But if they have rough or wrinkled skin, soft or water-soaked areas the taste or juiciness could be affected or could be signs of decay. Raw preparation Grapefruit is most often eaten raw. It can be peeled and sectioned like oranges and added to fruit salad or halved crosswise and eaten with a spoon. For a tart flavor, grapefruit can be added to salads. Cooking Grapefruit can be cooked and served by itself or used in dips, sauces or salad dressings. Grapefruit juice can be used in a variety of drinks or squeezed for its juice, which can be drunk by itself. Grapefruit can be added to stir-fry dishes and lightly cooked near the end of the cooking time. Baking Grapefruit can be used in cakes and breads, but is not often baked. Freezing Grapefruit has a long shelf-life and can be store in the refrigerator for six to eight weeks. It is not generally frozen.

fruit of the month !!!

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Over the years, avocados have gotten a bad rap as a high-fat food. However, avocados contain "good" fat and while they contain more fat than most fruits, they can still be part of a healthy diet. Avocados are most popular as an ingredient in guacamole, but they make a great addition to salads and sandwiches, as well. there are 7 kinds of avocados: 


Bacon
Bacon avocados have a green skin that darkens slightly when ripe. The oval-shaped fruit varies in size from 6 to 12 ounces. The Bacon avocado variety is available from fall to spring.

Fuerte
This pear-shaped avocado remains green and, like all avocados, will yield slightly to the touch when ripe. The Fuerte avocado ranges in size from 5 to 14 ounces and is grown in California from late fall through the spring.

Gwen
This oval-shaped variety is available from California from April through October. The Gwen avocado ranges in size from 6 to 15 ounces. This avocado is similar to the Hass variety but is slightly larger.

Hass
This avocado dominates production. The Hass avocado is grown year-round. Hass avocados turn purplish-black when ripe. This variety of avocado can range in size from 5 to 12 ounces.


Pinkerton
Pinkerton avocados have an elongated pear shape. They are rather large, ranging in size from 8 to 18 ounces. This variety of avocado is available from early winter through spring. Its green skin of the avocado darkens when it is ripe.

Reed
This large summer variety of avocado has a round shape and is available from the beginning of summer through early fall. The size of this avocado ranges from 8 to 18 ounces. Its skin remains green when ripe.

Zutano
This early-season avocado has a pear shape and shiny green-yellow skin. It is available from September through the first part of winter. Zutano avocados range in size from 6 to 14 ounces.

Avocados do not ripen on the tree, so many sold in the store still need to be ripened. When looking for fruit to use immediately, seek out avocados that yield slightly to the touch. If you want to use the avocado later, look for a firm fruit. Do not buy avocados with dark sunken spots or that are cracking open.
Avocados made a name for themselves as the main ingredient in guacamole, but they have a myriad of other uses.

Raw preparation

Avocados can be used in salads, on sandwiches and in appetizers. Avocados can make a great addition when cubed and added to many varieties of salads. They can also be sliced and used on sandwiches or in place of lunch meat on the sandwich.
Avocados have lost popularity for fat-conscious consumers because of their high fat content. However, avocados contain healthy monounsaturated fat, so consumers should not shy away from using them.
To peel an avocado, slice the avocado in half lengthwise. Twist the halves apart. Use a spoon to pry out the seed. Either scoop out the meat or turn one half over and starting at one end, remove the peel.
To keep a cut avocado from browning, dip it in lemon juice and cover with plastic wrap. Avocados can be turned into baby food by simply mashing the avocado to the correct consistency. Avocados include important nutrients for a baby's development, including potassium and vitamin E.

Cooking

Avocados can be lightly cooked, but are generally best served raw.