Let’s be honest – I’m not getting much of an autumn or a winter this year – but that doesn’t mean I won’t cook according to the season. Yesterday was September 1, so I made a comforting salmon chowder. I cranked up the ceiling fan to give the impression of a chill in the 79 degree air…a bit of a stretch, but the soup was full of creamy, delicious flavor either way.
Salmon, by the way, recently “swam into first place in a new survey of New York nutritionists asked to name foods they’d recommend as not only nutritious but offering distinct health benefits and good value. The poll of members in the New York State Dietetic Association ranked oats number-two because of high fiber, ‘a powerhouse nutrient, known for aiding with digestion [and which] also helps fight disease, and may lower the risk for high cholesterol, heart disease, diabetes and cancer.’ Coming in third were blueberries, rich in antioxidants and vitamins, for their ‘ability to protect the body against the damaging effects of free radicals and the chronic diseases associated with the aging process.’ Rounding out the nutritionists’ top-five foods were two dairy products: low-fat milk, for its calcium and vitamin D content, and low-fat yogurt with added probiotics, which aid digestion” according to the Tufts Health & Nutrition Letter.
