In this edition of Bookmarks: invasive mushrooms; why storing food in cans is not the best idea; establishing a vegetable habit with kids; foods for a heat wave; and some flavourful marinades for salmon, one of the options recommended for hot weather dining.
Spore loser: the DIY mushroom-growing trend invading Ontario forests
This article was published a few months ago but it is rather alarming. DIY-mushroom kits are contributing to the spread of invasive oyster mushrooms that are “aggressive,” grow quickly, and can have a profound impact on other species of mushrooms and forest ecosystems.
“‘When non-native invasive fungi establish, they can interfere with important symbiotic relationships between native fungi, trees and plants,’ Liedtke told The Narwhal. Golden oysters can quicken the rate of wood decay, which then impacts the birds and bugs that use dead and dying trees for homes and food. ‘Over time, these disruptions can affect biodiversity across the entire ecosystem.’” (The Narwhal)
Is it safe to store an open can in the fridge? Food-safety experts explain
My mom told me never to store food in a can, advice that I followed because it just seemed to make sense. An open can, not properly sealed, seemed sloppy and a fairly ineffective option for maintaining a food’s freshness. I never really thought about why storage in a can could be problematic, but the explanation is actually pretty interesting. (Serious Eats is such a great resource for this kind of thing.) It’s not so much a food safety issue as a flavour issue, although the thought of “spoilage microorganisms” feeding on metal does sound rather ominous.
“…once canned food is opened…[o]xygen begins to oxidize the fat in the food, which can create rancid flavors as the fat breaks down. Microorganisms, including spoilage microorganisms, will begin to pull metals from the can to use as nutrients, further accelerating fat oxidation. The tinny or rancid flavors you notice in an open can of food are most likely due to this oxidation..” (Serious Eats)
The habits that help children to eat more vegetables over their lifetime
Some good tips for getting kids to eat a variety of vegetables; one of the most important is to start young.
“‘If you don’t start to increase children’s vegetable exposure by five years of age, it’s [almost] too late,’ says Hetherington. ‘That’s a really a hard message, but the fact is if they’ve missed out on all of that exposure, it’s not impossible, but it’s hard work.’ Studies have found that children tend to require several repeat exposures before a child will accept a food.” (BBC)
More protein or less? The foods to get you through a heatwave
When this article was written, the UK was going through an intense heat wave. In parts of Canada, we experience lengthy periods of hot, humid weather all summer long, so advice like this is handy to have.
“Not only can cooking in hot weather feel like a chore, but many of us find ourselves feeling less hungry altogether. So when the heat gets too much, should we consider changing our diet? Here are three things to think about next time you’re hot and hungry.” (BBC)
The 3-ingredient salmon marinades chefs make again and again
We eat a lot of salmon and trout, so new ideas for marinades always interest me. I was very happy to see a strong presence from miso and soy sauce here — two of my absolute favourites. (I’m a sucker for fermented soybeans.)
“Whether farmed or wild, this nutritious, weeknight-friendly fish has a buttery flavor that doesn’t require lots of dressing up. Still, a quick marinade can enhance and/or offset that natural richness, especially when made with tangy and umami-rich ingredients like citrus, fresh herbs, miso, and natural sweeteners.” (Food & Wine)
Photo of mushrooms by Jack and Dianne on Flickr under the Creative Commons license.
