Browsing the "seasonal eating" Tag

Seasonal Eating for Your Soul

September 7th, 2012 | by Becky Striepe

Fun fact: On Wednesdays I help Vegetable Husband, a local CSA, by sharing the week's harvest on their blog along with some recipes to help folks cook what's in their baskets. It's a fun, delicious way to stay in tune with what's local and seasonal, and these transitional times of year are my favorite.


How To Make The Most Of Those Beautiful, Bountiful Tomatoes

July 28th, 2012 | by Mary Gerush

Seasonal produce rocks, but it doesn't get any better than a fresh, locally-grown tomato, whether you've nurtured it to ripeness yourself or found a friendly farmers market with an abundant supply. I find it hard to pass a market stand without grabbing a few. Unfortunately, I'm the only one in my house that eats them, so I'm always looking for ways to use those treasures before their inevitable decline. Here are my favorite ways to enjoy the best summer produce that exists: Tomatoes


Eating Vegan: A Vegan Hanukkah Menu

December 11th, 2011 | by Chris Keenan

As you prepare to celebrate Hanukkah this year, make it a little green by serving vegan or vegetarian foods, which are cruelty-free and entirely sustainable. Transforming your regular Hanukkah spread into one that includes plant-based components will spread joy, happiness, and good health to all


Heirloom Bean Project Wrap-Up

November 14th, 2011 | by Patricia Larenas

Now that fall is here the results of my summer heirloom bean project are in: a total yield of almost four pounds of beautiful dry beans of several types. In all I grew seven runner beans and five varieties of "common" beans in my suburban garden. Why the excitement? I think it's fantastic to be able to grow a healthy, delicious, protein source in my own back and front yards. Besides that, I love the versatility of bean dishes, and the varieties are endless if you search beyond the grocery store. You can grow your own and enjoy cooking them all winter


Vegan Pumpkin Pie Recipe

November 8th, 2011 | by Chris Keenan

Instead of heavy eggs and cream, this pumpkin pie uses silken tofu to get its creaminess. The beauty of tofu is that it takes on the flavors of the other ingredients, so when this pie is done you won't even know it's there!



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