Here is another easy recipe for in-season artichokes: braise them with green garlic and thyme in white wine. Delicious!
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If you can’t grow your own artichokes, look for very fresh, young artichokes to make this raw artichoke salad. It will surprise you with its delicate nutty flavor.
What do you expect from food that is labeled organic? Pesticide free? Responsible stewardship of the land? The certified organic label may not meet your expectations.
Let’s get real with ourselves for a minute. Food stamps are not for some generalized, stereotypical single-mom family with 5+ kids. As it stands, about 42 million Americans are currently getting food aid, which includes recent grads, middle class families, basically anyone earning below a certain level, and where monthly expenditures nearly or actually outweigh income. […]
Blood oranges are famous for their striking blood red pulp and high content of health-promoting anthocyanins. Researchers have identified the gene responsible for the color and health benefits, and they are trying to create a new, more widely accessible variety.
Here’s my last Jerusalem artichoke (sunchoke) recipe for the season: a grated Jerusalem artichoke salad with carrots and Meyer lemon vinaigrette. It’s a lovely refreshing salad with in-season ingredients that will having you thinking that spring is already here.
The Farmer Veteran Coalition has an answer to the crisis caused by the aging population of farmers: they are helping returning veterans become farmers at a time when the farmer workforce is dwindling.
Jerusalem artichokes, or sunchokes, are outstanding for making silky, thick creamy soups in combination with a variety of winter vegetables. Adding cream or milk is not necessary to achieve a satisfying, delicious, elegant soup.
It’s up to us to fix our broken food system. And even though I prefer to write about gardening and edible landscaping, I’ll be following three urgent issues this year, and they have to do with bees, a bill and seeds.
A young farmer-poet captured the struggles of the organic farmer in this heartfelt poem with a message to America. She wrote it on her phone, at the 2012 EcoFarm Conference…
A satisfying dish of creamy, buttery, beans with lively Mediterranean flavors is bound to add a ray of sunshine to your winter fare. This dish combines a traditional Greek bean with Italian salsa verde made with lots of fresh parsley- in season now.
As we head into 2012, many of us will be resolving to lose those few extra pounds, save more money, or spend a few more hours with our families and friends. But there are also some resolutions we can make to make our lives a little greener. Each of us, especially in the United States, can make a commitment to reducing our environmental impacts, especially when it comes to our food and drink habits.
My simplified 5 step version of this Meyer Lemon marmalade recipe is less work than the original recipe and was easy to make on the first try. If you love lemons you’ll enjoy this lemony-sweet marmalade, and besides spreading it on toast it can be used in baking to flavor muffins or bread, or as a topping for pancakes.