It is impossible to know exactly when and where Memorial Day began, as people in towns all over the country began in the 1860s setting aside special times to honor those who had died fighting to defend their homeland. Memorial Day was officially proclaimed on May 5, 1868 by General John Logan.

The holiday was first observed on May 30, 1868 when flowers were placed on the graves of both Union and Confederate soldiers at Arlington National Cemetery. After World War I most states began celebrating Memorial Day, and the holiday has been officially celebrated the last Monday in May since the passage of the National Holiday Act in 1971.

On this Memorial Day 2012, let us pause to remember those who have bravely fought and given their lives to preserve the freedoms we enjoy today – those freedoms our courageous forefathers first outlined in the Declaration of Independence and the First United States Constitution.

As you celebrate today, try this simple, but patriotically colorful recipe. All you need is:

Strawberries
White chocolate
Blue sugar crystals

Wash and dry the strawberries thoroughly.
Melt the white chocolate in a pan on your stove top.
Pour the blue sugar crystals in a bowl.
Dip half of a strawberry in white chocolate.
Dip the tip of the white chocolate covered strawberry in blue sugar crystals.
Repeat until all strawberries are decorated.

Enjoy.

Happy Memorial Day!

Trying to fit into that swimsuit this summer? Along with the treadmill, and spinning class, you can try fresh vegetables for dinner. Some scrumptious veggies are in season right now.

Asparagus has grown in popularity over the years. It is delicious served steamed, roasted, grilled or even raw in salads.  An interesting fact about asparagus is that we actually harvest the young sprouts to serve at our meals. However, if we left asparagus alone, and did not harvest the young sprouts; asparagus ferns would grow to be four to six feet tall.

Lettuces are at their best in the spring – sweet and crispy. There also may be a larger variety of lettuces available at your market in the spring. Don’t forget to wash and dry lettuce when you bring it home. Wrapping it in paper towels before refrigerating will help keep it from wilting. Crisp spring lettuces are sometimes tasty with just a spritz of lemon juice.

Peas are abundant in the spring –sweet peas, garden peas, pod peas and English peas are scrumptious at this time of year. Peas are wonderful served raw in a salad. Boiling peas on the stove top with pearl onions, sliced mushrooms or shredded carrots and a little butter makes a lovely side dish.

Artichokes are unusual vegetables. They are really thistles with thorns and leaves that must come off before cooking. Their rich, nutty flavor comes out in a big way when you grill them. Try this mouthwatering recipe for Grilled Artichokes:

Ingredients

• 2 large artichokes
• 1 lemon, quartered
• 3/4 cup olive oil
• 4 cloves garlic, chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Fill a large bowl with cold water. Squeeze the juice from one lemon wedge into the water. Trim the tops from the artichokes, then cut in half lengthwise, and place halves into the bowl of lemon water to prevent them from turning brown.
2. Bring a large pot of water to a boil. Meanwhile, preheat an outdoor grill for medium-high heat.
3. Add artichokes to boiling water, and cook for about 15 minutes. Drain. Squeeze the remaining lemon wedges into a medium bowl. Stir in the olive oil and garlic, and season with salt and pepper.
4. Brush the artichokes with a coating of the garlic dip, and place them on the preheated grill. Grill the artichokes for 5 to 10 minutes, basting with dip and turning frequently, until the tips are a little charred. Serve immediately with the remaining dip.

The harvest is in, and there are some wonderful choices of fruits that are in season right now.  Whether on a picnic or lounging out by the pool, in-season fruits are fantastic snacks.

Apricots are awesome fruits when you want something a little different.  When choosing apricots, the best ones are the ones that feel heavy for their size, and they should smell very “apricotty.”  Apricots are delicious chopped into a salsa recipe or sliced fresh over ice cream.

Cherry season is short, so grab up those sweet cherries now.  Look for plump, shiny cherries with no brown or soft spots.  Be careful as cherries damage easily, but there is no better topping for a hot fudge sundae.

Lemons are excellent in Spring, and Meyer lemons are particular tasty at this time of year.  They are sweeter and juicier than most lemons, making them perfect for lemonade or for inclusion in homemade salad dressings.

Strawberries signify the end of winter, and the start of the warmer months with all of their fun outdoor activities.  When selecting strawberries, opt for those that are deep red in color without any white around the stem.  The richer and more intoxicating the scent, the better the strawberry.

Try this scrumptious Strawberry Ricotta Muffin recipe.  Total preparation time is about one and a half hours, but worth every minute. 

Strawberry Ricotta Muffins

Ingredients:

• 2 cups medium strawberries
• 3/4 cup ricotta
• 2 large eggs
• 1/2 tsp. vanilla extract
• 10 Tbsp. butter melted and cooled, divided
• 2/3 cup sugar
• 1 tsp. lime zest
• 2 cups flour
• 2 tsp.baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda

Preparation:

1. Preheat oven to 350 degrees. Gently wash, hull, and cut strawberries into quarters. Place berries on a cooling rack over a sheet pan. Bake until strawberries are partially dried, about 45 minutes. Let cool.
2. Increase oven to 400 degrees. Brush a 12-mold muffin tin with 2 Tbsp. melted butter. Set aside.
3. In a bowl, whisk together ricotta, eggs, and vanilla. Stir in remaining butter.
4. In a large bowl, use your fingertips to rub together sugar and lime zest until sugar is moist. Mix in flour, baking powder, salt, and baking soda. Use a spatula to gently but quickly fold ricotta mixture into dry ingredients. Don’t overwork it. The batter will be thick and heavy. Stir in strawberries and spoon batter evenly into muffin tins. Bake until tops of muffins are golden and springy to the touch, about 20-25 minutes.

Makes 12 muffins

Watch next week for Veggies in Season this Spring and a fabulous grilled artichoke recipe.

Most food you buy in the supermarket travels hundreds of miles before getting to your table, and vitamins, minerals and nutrients are lost along the way. Choosing locally grown, organic vegetables, meats and dairy products as often as possible lessens your family’s exposure to pesticides and boosts your local economy.

Read labels! Know what is in your food, your cleaning products and your beauty supplies. Do not leave the water running while you are brushing your teeth. Use barrels or large tubs to collect rain water, and use it to water plants and flowers. Hang up your towels and use for several days before washing. It is not necessary to wash a towel after only one use. Turn off the lights when you leave the room. Adjust heating and air conditioning when you are not going to be home all day.

Recycle! Use color coordinated receptacles for paper, plastic, glass and aluminum. If you recycle and utilize a compost pile in your backyard, you will not need a trashcan at all. Exercise daily. Yoga is relaxing and strengthening at the same time. Children should play outside more and spend less time in front of the TV and other electronic equipment.  Playing outside exercises their bodies and their minds as they use their imaginations and creative abilities to entertain themselves and socialize with their friends.

There are many ways to be eco-friendly. To learn more about being an eco-mom, check out my niece’s website:  http://experimentalwifery.com/

Go green!