The culinary team from Three Sixty has was invited by the prestigious James Beard Foundation in New York to host a dinner on Saturday, May 21st for foodies in the Big Apple. Executive Chef Josh Quick, a native New Yorker,  planed an extensive menu featuring fresh Alabama ingredients. His meal, was themed “Home-grown Alabama,”!  The dish pictured to the side is:   Fried quail, garlic waffle, mustard greens, spiced honey grass foam.

The mustard greens were provided by WINDY HILL FARM!!


Patty Pan Squash?  A round flat summer squash that has scalloped edges with a pale green, white or yellow outer rind. The pale green variety turns white in color if allowed to mature longer. This variety is harvested when it is 3 days to a week old, so the skin, white flesh, and seeds remain tender and edible. Often referred to as a Summer Scallop Squash or Early White Bush Scallop, the Pattypan Squash is usually available in sizes ranging from over 1 inch to 4 inches in diameter. The smaller squash are often steamed or braised and served as part of a vegetable dish, providing a slightly sweet, nutty flavor. When they are larger, the tops of the Pattypan Squash can be sliced off, the flesh scooped out, and the remaining section fashioned into a bowl that can be stuffed with various meats, vegetables, onions, cheese, or other ingredients and baked. Select squash that are brightly colored, firm, and free of rust spots, bruises and cracks. To store, place the pattypans in a plastic bag and refrigerate for 5 days or less.   Check our recipes page for ideas. 


Leeks look like cartoonishly big green onions, with a wonderfully sweet and subtle onion flavor. When braised or slowly sauteed, they melt into a sweet and creamy concoction that is hard not to love.

And they are workhorses in the health department as well. Like garlic, onions, scallions, chives and shallots -- all from the Allium family -- leeks can help the liver eliminate toxins and carcinogens. Leeks contain sulfur compounds that may protect against heart disease and some cancers

Regular consumption of Allium vegetables (as little as two or more times a week -- although I could certainly eat them every meal) is associated with a reduced risk of prostate and colon cancer. 

Oregano and Other Fresh Herbs

I love fresh oregano, especially if salty Mediterranean flavors -- capers, olives, roasted peppers -- are involved. Yum. And superfood-y too!

When researchers at the University of Oslo, Norway, analyzed 1,113 foods to identify those foods richest in total antioxidants, of the 50 foods highest in antioxidants, 13 were herbs and spices. One study found that oregano had 42 times more antioxidants than apples.

You might find that parsley is an excellent source of beta carotene, the carotenoids lutein and zeaxanthin (essential for preventing macular degeneration), vitamin A, vitamin C, and vitamin K.

Or try cilantro. In research studies, cilantro's remarkable components have shown the potential to help promote detoxification, reduce high blood sugar and lower levels of cholesterol.

Information provided by, Melissa Breyer Guide to Green 

When researchers at the EWG analyzed 89,000 produce-pesticide tests to determine the most contaminated fruits and vegetables, celery topped the chart. "In terms of the sheer number of chemicals, it was the worst," says Sonya Lunder, senior analyst at the EWG. Celery stalks are very porous, so they retain the pesticides they’re sprayed with—up to 13 of them, according to the EWG analysis. Lunder also advises buying organic bell peppers, spinach and potatoes because they scored high for pesticides, as well.

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