When I think of Luang Prabang (in Laos), I usually think of clean and quaint streets. Along with sacred Buddhist temples and other beautiful scenery.

But then I came across this article. The author was talking about how plastic bags are becoming a polluting sight seen along roadsides to landing between crops.

There are also sight of rubbish mounds (mostly of plastic bags) being burn across many villages.  Which only adds to more air pollution.  It really saddens me to hear this.

A unique way to take cabbages from the market. Plastic or Rattan? Photo from EatingAsia.

An excerpt from EatingAsia:

Each item, purchased from a different vendor, will be placed into its own clear plastic bag –, and each of those bags slipped into another, larger one. Customers leave the market with their fingers dripping yellow, pink, black, red plastic bags.

Most of those bags will never see a second use. If you live or have traveled here you’ve probably seen where they can end up: alongside roads, strewn over hillsides, on beaches, blanketing land resting between crops.”

What ever happened to traditional market baskets? The nicely weaved ones that can carry loads of vegetables. Even heavy duty and reusable nylon bags and cotton bags would be a better choice.

To my surprise, not all hope is lost.  As market vendors came up with this neat idea.  Instead of “Paper or Plastic? In Luang Prabang, it’s plastic or rattan strips?”

Other vegetables that can be strung and carry this way are bamboo shoots, lettuce, and even small bunches of herbs such as peppermint. I think it’s a great idea!  

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Superfruits may get lots of attention. But we shouldn’t forget the everyday food that’s also good for you. Here’s my partial list:

1. Potatoes
2. Corns
3. Peas
4. Button mushrooms

These are the organic Russet potatoes. Potatoes are also packed with vitamins B6 and C, potassium and fiber. My favorite kind is theYukon variety.

I like adding chunks of it to curry. Potatoes are really simple and easy to prepare.

An alternative way to enjoy French fries is to simply slice the potatoes into strips, then marinate with olive oil, sprinkle some black pepper, and add a pinch of Himalayan salt.  Instead of frying, just bake them until it’s golden and ready to eat.

On the same note as root vegetables, I am happy to find out that sweet potatoes are unlikely to be contaminated with pesticides. They are packed with Vitamin A and beta carotene. I like to prepare them the same way as my potatoes. But they are also good as tempura. That version you just can’t eat too often as they are very fattening!

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I know it’s only August, but I’m wondering what kind of vegetables would make a nice autumn and winter harvest.  I know my mom always like to grow Chinese mustard, garlic, onion, and cilantro during the cold season.

The folks at Seeds of Change refer to this as “Four Season Growing“.

Fresh Broccoli Raab.  Photo from Seeds of Change -“Tender young leaves and stems form small florets with a mild flavor reminiscent of broccoli and turnip.”

They recommend these varieties as they are cold-hardy.  Some of the list include:  Arugula, Beetberry, Broccoli Raab, Chicory, Cress, Endive, Huazontle, Komatsuna, Mesclun Salad Mix, Mesclun Spicy Salad Mix, Mustard Greens, Orach, Purslane .

I’ve haven’t really heard of most of these names.  But Broccoli Raab is my favorite.  It’s really tasty in sautes or slightly steam and eaten with a spicy sauce.

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This is my “how to guide” to preparing Globe artichokes.  For those that may want to eat them, but just not sure how or where to start.  Just don’t let the spikes and rough leaves (petals) scare you.

Above is my photo gallery tutorial on how to prepare Globe artichoke.  And don’t worry, you won’t choke on anything when eating them.  Unless of course you become distracted and forget to chew and swallow properly.  Enjoy!

Instructions:

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It is artichokes season here in California.  Almost all of the artichokes sold in the U.S. come from California.  Artichokes are an interesting vegetable, they are really flower buds and are also called “thistle.”

I have just started to love eating them just a few years ago.  I used to think they would be bitter until I had some artichoke hearts (in pasta) and was surprised at how good they taste.

I don’t think they are very popular in the Asian garden or cuisine.  But the Europeans like them.  The French call it artichaut, Italian refer to them as carciofo, and in Spanish it is alcachofa.  The Italians also like to eat them raw, they just break off a layer at a time and dip the into olive oil.  But I have yet to try eating them that way.

Castorville, California is a small town located in Monterey County, holds the self-proclaimed titled of “Artichoke Center of the World”.  Commercial farming of artichokes proves to be successful in this part of coastal California due to the rich and fertile soil of the Salinas Valley.  Combine with the sands of the Monterey Bay which is usually shrouded in fog.

Artichokes thrive in the cooler coastal climates. The artichoke does best in frost-free areas with cool, foggy summers.  They can grow almost anywhere with at least 100 frost free days. Freezing temperatures will kill the buds and hot, dry conditions destroy the tenderness.  But artichokes do like full sun.  I remember driving by this area years ago was so surprise to see farmland being so near the coast.

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