Fresh cranberries are bland but tart. They are generally added to recipes, not eaten alone. They are also available as frozen berries.
Red cranberries – deep red color is desirable; tartness develops as the color deepens.
❁ Look for cranberries that range in color from light to dark red and are plump, glossy, and firm. White berries mixed in with the red do not need to be discarded. They are mature and have a milder flavor.
❁ Avoid berries that are shriveled, soft or decaying.
When kids help make healthy food, they are more likely to try it. Show kids how to:
❁ wash kale in a deep bowl of water.
❁ strip the leaves off the stem.
❁ measure and mix ingredients.
■ Refrigerate kale in an open or perforated plastic bag for 3-5 days. Flavor becomes stronger and more bitter as kale is stored.
■ Wash kale just before using. Storing it wet can speed spoilage. • Fill a large bowl with cool water and swish loose leaves around.
❁ Look for fresh kale with dark green, small to medium leaves.
❁ Avoid wilted or discolored brown or yellow leaves.
❁ Kale is available all year. Because it grows well in cooler months it is often available fresh when other produce is not.
Freestone — the pit falls out easily. These varieties have firm texture, low sugar content, low juiciness, and white or yellow flesh. White flesh peaches may be slightly less sweet and lower in acid than yellow flesh peaches.
Whole Wheat Flour –a general purpose flour that can be used for most baked products. It has a stronger wheat flavor and darker color than refined flour. Baked products will have a more compact and heavy texture.
