Pumpkin gets all of the love when it comes to fall food, but fall flavors go way beyond that beautiful orange squash. Find these fall foods at your farmers market!
This is the pickled okra recipe that I’m going to demo on Okra Day at our local farmers market. I am so jazzed to share it with you!
It feels like summer is over, but there is still time to enjoy the bounty and benefits of your local farmers market. Join the “I Love My Farmers Market” celebration!
We’ve written a lot about ways to reduce food waste, but it bears repeating now that spring is bringing us the good stuff.
My garden cart is overflowing with herbs and baby lettuces, including one of my favorites — arugula. Learn my five favorite ways to use this great ingredient.
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.
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.
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.
You can eat healthy on a budget without giving up flavor or convenience! The best food we can eat isis packed with nutrients, yet not packed with calories. Inexpensive isn’t [ … ]
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.
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!
Pumpkin and pumpkin puree are the perfect seasonal addition to healthy recipes. Here are eight ways to use that extra pumpkin in your pantry.
Just in time for Halloween, here’s a delicious vegan pumpkin bread recipe. The recipe makes three small loafs, or one larger loaf, of pumpkin bread.