Love

October 20th, 2012.  I will remember this day forever.  Its the day Tyler asked me to marry him.

Usually, I take the opportunity to use this little bit of hyperspace to discuss the latest and greatest nutrition news and gossip, or burning diet and exercise questions that many of you ask me every day.  But this week, it just seems fitting to share to you all a very special day.

We woke up on Saturday morning and for the first time in a long time I didn't feel an urgent need to get up and get something done.  We planned on heading out of town for the day to go corn mazing and see some of the last colors of the season.  I love to go corn mazing; its so nice to get outside on a beautiful fall day and just be a kid again.  Tyler told me he had to get a couple of things done at the office in the morning (no surprise to me), and I should meet him outside his office after I took a shower and got ready and we would meander around one of the last Farmer's Markets of the season (also one of my most favorite Saturday morning rituals).

As I walked up to his office, I couldn't help but notice what a perfect fall day it was.  The sun was shining and it was already getting warm at 9:30am.  As we were walking around the Farmer's Market it was nice to not have the throngs of people swarming about like there usually is in the summer.  Tyler got a apple cider doughnut for a little breakfast and I, of course, got a fresh Honey crisp apple.  I'm such a dietitian!  Although I did steal a bite from his doughnut and I have to say, it was delicious!

We got the car out of his parking spot at the law firm on the capital square that he works at and I mentioned that it would be wonderful if we could stop at home before heading out of town.  Naturally, I had to re-straighten my hair.  Anyone who knows me is not surprised by this comment.  I am overly OCD about having my hair straight.  Tyler said he had to fill the tires up with air anyway, so of course he could drop me off so I could re-straighten it.  Although, I think I did see a bit of an eye roll as he said that.

Finally, we were headed out of Madison for the day, after we stopped at Target, of course.  We drove west on Highway 12 until we got to Sauk City.  We were planning on going out to an apple orchard, called Ski Hi, west of Sauk City near Baraboo.  But, as we were getting closer to Sauk City, Tyler suggested we stop at a bar on the river in Sauk City to watch some of the Badger game and have a beer and a bite to eat.  Of course, I wouldn't pass up an opportunity to belly up to a townie bar and have a beer, so there wasn't much convincing me.  As we drank our $2.00 beer and watched the game and gabbed with the overly chatty bartender (who, by the way, I think had makeup on from the 70's...she literally just hadn't washed her face since then), I couldn't have been happier in that moment or more relaxed.

After we finished our two beers and shared a chicken salad sandwich, we headed towards Ski Hi.  We got there in about 15 minutes and were a bit disappointed.  There were about 4 apples left to buy and that was it.  They were closing down for the season on Monday (10/22), and they were almost sold out of all their stock.  We left after about 5 minutes and Tyler suggested we take a drive through Baraboo.  I'm not sure how many of you have been there, but there's really nothing to see.  I sort of looked at him questioningly, but agreed to take a drive there. 

After an anticlimactic drive through Baraboo (I was still confused about that), we headed toward Treinen Farm in Lodi, WI, to test our abilities in the corn maze.  As we got out of the car, I started skipping to the entrance of the farm.  I practically stiff-armed 3 kids out of my way I was so excited to get started on that maze.  It took us about a half an hour to get all the way through the maze, but we did it!  And let me clarify: when I say WE did it, I mean TYLER did it with me being like "I have NO IDEA where we are in this maze!"  I swear, if he weren't there, I probably would never get out of that blasted thing.

As we left Treinen Farms, I was excited because we talked about hitting Wollersheim Winery on the way back.  Its right outside of Sauk City and I love that place because the views are breathtaking.  Its right on hillside and as you gaze out you can see the Wisconsin River and the bluffs around it.  It was always my dream to have my wedding reception there since the first time I went there, and I told Tyler that at one point.  I think he laughed at me and told me to save my money!  So, it was around 3:30pm as we were leaving Treinen and I was thinking we were going to have some wine in the near future.  Tyler had other plans.

"Is there anywhere else you want to go around here?  I'm not ready to head back to Madison yet."  He said to me as we were driving.  "Um, I don't think so," I said, but what I was really thinking is "Um, we are in the middle of nowhere and Jackie is ready for some wine..."  So, we ended up driving around for about 45 minutes and I was getting so confused.  I think we went through Lodi about 5 different times.  Finally, I said, "we don't have to go to Wollersheim if you don't want to.  We can head back to Madison."  "Well, I'm not a huge fan of their wine," Tyler said, "but we can stop there if you really want to."  "Yes.  Go."  I said immediately.

We got to Wollersheim around 4pm, I think.  It was packed!  But, for the second time that day I was ready to belly up to the bar, this time for a wine tasting.  As we had our first flight, I smiled as I remembered last year when we went corn mazing.  We stopped at Wollersheim on our way back and it was our first time there and that was when I decided I wanted my wedding there someday.

We finished our flight and Tyler asked if I wanted to do a specialty flight that we had to pay for.  I looked at him like he was crazy.  Tyler is one of the cheapest people I have ever met in my life (but I love him anyway!), so for him to ask that was very out of character.  I, of course, never turn down another opportunity to drink wine, so naturally I was like "let's go!"

We headed to the other area where they were pouring the specialty flights and just as the wine pourer came over to us, I felt a hand on my back.  I turned around and there were my parents!  What a coincidence!  I was actually telling Tyler just a few days ago that I miss them and wish I had just a few extra hours in a day to go see them, and here they were!  "What are you guys doing here?" I asked.  "Oh, we were just out cruising around, seeing the colors," they said.  I noticed they were pretty dressed up to go "cruising around" but didn't say anything.  I was in a Badger t-shirt, sweatshirt, jeans and tennis shoes.  We were supposed to go to a Badger party when we got back to Madison.

Mom and Dad joined our tasting and just as we were finishing up, Tyler said "Look behind you."  I turned and there were Perry and Heidi (Tyler's parents), Greg and Grace (Tyler's aunt and uncle), and Shane and Cheri (Tyler's brother and his girlfriend).  I was shocked.  "This is so strange!  Hi everyone!"  I said.  Translation: What the Hell is going on?

As I turned back around to Tyler with about 145 questions in my eyes, he said to me, "I have another surprise for you.  I love you and I want you to marry me."  I looked in his hand and he was holding the most beautiful ring I have ever seen.  My mouth dropped open and I turned the same shade of red as my Badger sweatshirt.  "Get down on one knee!"  exclaimed Greg.  Tyler got down on one knee, put the ring on my finger, and said "Is that a yes?"  I couldn't even find my voice.  My mind was shouting yes, but all I could get out was, "Is this for real?" 

After there were hugs all around, pictures taken, and eyes finally dried, my dad said, "So, you never actually answered the question.  Did you say yes?"  "Yes," I said, and I looked at Tyler and said "I love you."

I couldn't ask for a more wonderful day or anyone better to help celebrate it. My amazing parents are celebrating their 34th wedding anniversary on October 22nd. Through the thick and thin, kids and college, they got through it all. I am blessed to have them as my loving parents, and one day Tyler and I will celebrate our 34th wedding anniversary.

October 20th, 2012.  I will remember this day forever.  Its the day my life with Tyler, my best friend, begins. 

Happy Harvesting!

Last weekend Tyler and I agreed we both needed a fun, relaxing two days off, so we made the decision to head to the west.  Western Wisconsin, that is!  Tyler grew up a small town in south western Wisconsin that is located on the Wisconsin River called Muscoda.  I love the drive from Madison out to Muscoda (or anywhere in south western Wisconsin) especially this time of year.  The rolling hills in that part of the state are beautifully decorated with bright and colorful fall foliage.  This weekend was no different; the trees were deep shades of red, orange, and yellow, which perfectly accented the bright blue sky.  Just observing the views as we ventured out to Muscoda was enough to melt away most of the stressors from the week.

But there was an ulterior motive for our trek to the west.  Wine!  Most of you who know me are not surprised by this exclamation.  But this time of year is harvest time for the wineries in Wisconsin and around the United States, and I love to be a part of this happy, happy harvest time. 

One of our favorite wineries in the area, Spurgeon Winery, which located only a few miles outside of Muscoda, was having their annual Harvest Fest.  This celebration includes free wine tasting, tours of the facility, tram rides through the vineyards, live music, and great food.  And of course, wine by the glass and bottle.  And like always, I love knowing the history behind one of my favorite past times. 

History:

Wisconsin in particular has a long history of wine making. In fact, one could argue that the origins of the American wine industry are firmly rooted in the rich soil of the Badger State. In the early 1840s, a Hungarian immigrant named Agoston Haraszthy established a vineyard, winery and wine cellars overlooking the Wisconsin River at what is today the Wollersheim Winery in Sauk City. Haraszthy went on to establish some of the first successful vineyards in Sonoma, California.

The many German settlers who came to Wisconsin in the 1800s also brought with them their wine making skills, producing versions of traditional German wines as well as new varieties made from North America’s own native grapes. Those early winemakers found that growing traditional European grapes in Wisconsin can be a difficult endeavor.

However, using ingenuity, experimentation and perseverance, Wisconsin winemakers learned to cultivate several special varieties of grapes that are well-suited to the Wisconsin climate. In addition, winemakers learned to utilize the many fruits that could be grown in the state. In time, a number of Wisconsin grape and fruit wines were born.

Harvest 101:
The period culminating in grape crush begins when the grapes start to change color in mid to late summer. The actual picking of the grapes usually happens between August and November above the equator and February to April below. What happens in between is the greatest determinant of a wine's quality in a given vintage.

The Metamorphosis—Veraison:Grape ripening begins with the growth period known as veraison, when the fruit hanging on the vines transforms from small, green, hard berries into what we recognize as grapes. Vines enter this stage about 30 to 70 days, depending on variety and climate, after fruit set (when fertilized flowers have fallen off and become tiny grape bunches)—typically in July or August in the Northern Hemisphere and January or February in the Southern.

During veraison, the grapes lose their bright green color and begin to take on mature hues—from greenish yellow for some white varieties to red, purple or almost black for red varieties. The grapes also soften and rapidly increase in size as the vine begins to pump sugars into the fruit, while acidity starts to decrease. Veraison doesn’t happen at the same time throughout a vineyard, or even for all grapes on a vine or within an individual bunch; those exposed to more sun and warmth get a head start on the grapes in shadier, cooler areas.

Striking a Balance—Controlling Crop Size:

Unlike most farmers, top grape growers generally seek to limit their yields. That's right: They want less of the thing they're going to sell. Why? Because they believe that if the vine is carrying fewer bunches than it is capable of, those grapes will ripen more fully and be higher in quality.

If a crop looks to be too large at veraison, or if ripening has been delayed due to poor weather, a grower will sometimes thin the crop, or conduct a "green harvest.” Vineyard workers cut unripe bunches from the vines; in theory, each vine's resources are then devoted to the remaining bunches, speeding ripening.

On the other hand, a grower doesn’t want too many leaves per grape bunch. Leaves look pretty, but they can get between the grapes and the sun; too much shade can also promote rot and mildew on bunches. If the weather has been particularly cool, cloudy or damp, growers may remove leaves around the grapes to promote ripening and air circulation.

Pest Busting—Protecting the Crop:
Along with the threat of poor weather, grapevines face harassment from various organisms—insects, mildew, rot, other fungi, bacteria and viruses—that can damage fruit, reduce yields or even kill the vines. And just as the grapes ripen come the birds—and deer, bear, wild boar and other hungry animals.

What can be done to protect the vines? Among other things, growers can apply pesticides and fungicides (ranging from copper and sulfur to synthetics), control the canopy of leaves so that wind can dry moisture on the grapes and attract natural predators like bats, insect-eating birds and beneficial insects that eat the vine pests.

Strong fences can keep out four-legged animals, but not the airborne. For flocks of birds, who like a tasty Cabernet as much as anyone, the heavy artillery is wheeled out. Some vignerons shell out to cover all their vines with bird nets, or hire falconers to patrol vineyards with birds of prey. Others rely on bird bombs and bird cannons. Don't call PETA just yet: These devices don't actually blast the suckers out of the sky, they merely fire off loud booms that scare birds away.

Whew, what a process!  I'm glad this time I was able to relax, enjoy the company, and most of all...enjoy the wine!  Happy Harvesting!!

Carrots With Character

This week I had the pleasure of meeting the amazing Director of Nutrition Services from the Grafton School Districts named Linda Binder.  I was assigned to shadow her for a day to see what sorts of dilemmas Dietitians deal with when going into school nutrition services as a career.  In between dealing with missing shipments, employees not showing up to work, and bomb threats (yes, I said bomb threats), she was able to share some great healthy food options that she wants to introduce into the Grafton Schools Districts, including one food I had never heard of before: multi-colored carrots.

Now, I'm not talking about a single carrot being multi-colored.  Instead, there are purple, red, yellow, and white carrots that she wants to showcase in the school lunches.

Carrots, shredded in salads and slaws, steamed, or just peeled and dunked in an herb-speckled dip, are versatile veggies that add colorful zest to your dinner plates.  These crunchy root veggies are also a well-known source of vitamin A.  Just a single, full-size carrot more than fulfills an adults daily quotient of the essential vitamin.

But the carrot hasn't always been the vitamin A powerhouse it is today.  Over two decades ago, scientists in the Vegetable Crops Research Unit in Madison, Wisconsin, began a quest to breed carrots packed with beta-carotene (an orange pigment used by the body to create vitamin A).  Thanks largely to this work, today's carrots provide consumers with 75 percent more beta-carotene than those available 25 years ago. 

The researchers haven't limited themselves to the color orange, though.  They've selectively bred a rainbow of carrots, including the colors I stated above: purple, red, yellow, and white.  Scientists are learning that these plant pigments perform a range of protective duties in the human body, which is not surprising, since many of the pigments serve to shield plant cells during photosynthesis.

Red carrots derive their color mainly from lycopene, a type of carotene believed to gaurd against heart disease and some cancers.  Yellow carrots accumulate xanthophylls, pigments similar to beta-carotene that support good eye health.  Purple carrots possess an entirely different class of pigments, anthocyanins, which act as a powerful antioxidant.

While colored carrots are unusual, they're not exactly new.  Purple and yellow carrots were eaten more than 1000 years ago in Afghanistan and 700 years ago in western Europe; but the carrot-breeding process has gone on intensively for just the last 50 years.

Spiced and Roasted Multi-Colored Carrots

3 tbsp olive oil
2 garlic cloves, minced
1 tbsp sugar
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground cinnamon
pinch of cayenne pepper
2 pounds multi-colored carrots, cut diagonally in 2-in pieces
1/4 cup white raisins
1/4 cup chopped cilantro
3 tbsp fresh lemon juice

1.)  Heat oven to 400 F.
2.)  Combine oil, garlic, sugar, cumin, salt, cinnamon, cayenne and carrots in a shallow baking pan.  Roast for 20 minutes or until fork-tender.
3.)  Remove from oven and add raisins, lemon juice, and cilantro.  Toss well.  Serve warm or at room temperature.