Anna Brones, the author and chef behind the Foodie Underground website and The Culinary Cyclist, is undertaking another fun project called Comestible. a quarterly food journal ‘dedicated to real food.’
What is sustainable food? I’ve been writing about good eating for awhile, but I still have to ponder its meaning. Here’s what a group of green teens think.
Fall is here! If you think that the cooler weather means that you can’t grow any food, think again. There are lots of cold-weather veggies and herbs that you can plant. It might be a little bit late to grow many fall plants from seed, but you can choose seedlings and get that fall garden started this very weekend!
Cabbage is in season right now. Check out the history of this noble veggie along with a delicious cabbage recipe!
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.
Spring is here, and we’re already knee deep in lettuce thanks to our local CSA. My husband and I aren’t big salad eaters, and I always feel guilty for tossing those bags of browned lettuce into the compost at the end of the week. Since I bet I’m not the only one having trouble with the lettuce bounty, I thought I’d share some salad-free lettuce recipes that I’ve been digging lately!
While our ancestors only consumed regional and seasonal food, the modern-day, mass availability of produce imported from all over the world means we can eat mango and kiwi year-round. This access to diverse foods is certainly a luxury, however, we also can’t forget why it’s important to stick to our roots – literally.
It’s that time of the year again…pumpkin time! Spice up your seeds with these new ideas!
Pesto is a tasty, versatile way to highlight the spring’s bounty of fresh herbs. Here’s my very favorite pesto recipe.
Here’s a great comfort food recipe that’s hearty, healthy and very economical. I started doing this as a side dish for Thanksgiving meals, but with enough veggie diversity, it is a great main dish. Winter is a great time for root vegetables, and the portobello mushrooms give this dish an almost meaty kick.
Check out this map at Epicurious.com to determine what produce is fresh in your area in a given month, as well as shopping guides, recipes, and tips.
A dear friend, who not only creates and prepares some of the most delicious meals on the planet, but also writes exquisitely about it, wrote an enticing and slightly sexy piece about figs. I was inspired. Although when it comes to figs, I’m easy.
In the summer, there’s nothing quite as perfect as a ripe peach eaten straight out of hand. But I find them so irresistible at farmers markets and at pick-your-own farms [ … ]