Recipes

Okay. This recipe may not be the healthiest most sustainable, seasonal, vegan dessert or even what most people would consider traditional holiday fare. However, it has become a regular christmas staple in our household and like most traditions, it has a story attached to it. Nothing dramatic really, but about 15 years ago, I was experiencing […]

This fast, simple spread will add a kick to your typical hummus, as well as some essential vitamins. Make use of the abundant butternut squash this season and serve it at your next party. Curried Roasted Butternut Squash Hummus Spread Recipe courtesy of Celine Steen at Have Cake, Will Travel 2 cups chopped roasted butternut

As the economy tanks, tips on saving money this holiday season are on the rise. But here’s the most frugal, green holiday tip of them all: recycled food. No, we’re not talking about gifting your mother-in-law with the half-empty jar of mayo. But do think about scouring the back of your pantry for those ingredients

Fuyu Persimmon and Duck Salad with Hazelnut-Sherry Vinaigrette What in the world is a Fuyu persimmon? The Fuyu (pictured at the right) is a non-astringent persimmon variety. It is sweet and delicious when it becomes orange to orange-red in color and is still firm. The Native American persimmon grown in the southern U.S. and the

Whether you have a cold or it’s cold outside, soup season is here and there’s no better way to use an abundance of winter greens than this Chickpea and Kale Soup. While the name mentions North Africa, you won’t have to go that far to gather the ingredients, just check your local farmers market. North

…[the persimmon’s] bitter power of astringency is surprising, and seems capable of suspending for a time all the faculties of the lips, and binds up the risible muscles of the sufferer to the same extent that it excites those of a spectator. – Charles Augustus Murray Most Americans aren’t familiar with this delicious but misunderstood

With an abundance of sweet potatoes and brussels sprouts in local Farmers Markets, there’s no better way to use the season’s bounty than this hearty chili, a perfect dish for cold nights.

Today we’ve eaten the last of our sorrel until spring. Where I grew up we had traveller families who passed through our village several times a year, and when they did, their children would join us in school for a few weeks. As they walked home, the traveller kids regularly foraged for food: hazelnuts in

My CSA box this week contained sweet potatoes…lots of sweet potatoes.  The ugliest sweet potatoes you’ve ever seen. This is what a sweet potato looks like when it’s been damaged by voles.  Pretty ugly, eh?  But other than the obvious cosmetic damage, there’s no harm to the sweet potato — you can trim off the

This may sound egotistical but I know a LOT more than you do about cooking a turkey. Allow me to explain… Back in 1999, when I was teaching at the California Culinary Academy, I was involved in both the cooking and the tasting of the San Francisco Chronicle Food section’s Turkey Challenge. Over a two

Author and food educator, Cynthia Lair and her family have fun sharing recipes and methods for cooking whole, sustainably produced and locally grown food through their informative and quirky Internet videos. Their website is CookusInterruptus.com. Poor Cynthia starts every video happily offering us some nutritional details of whatever food she is preparing or just informing

Hard to believe with this balmy weather we’ve been experiencing out here in the Midwest, but really, truly, Thanksgiving is around the corner.  But even though there’s a chill somewhere heading our way, don’t pack up the grill.  Break out of the traditional root vegetable recipe box and break out the grill one last time this season

The first year we grew beets on our farm, it was on a serendipitous whim because neither me nor my husband had ever cooked with beets. As serendipitous gardening fate would have it, we pulled out a bumper beet crop that fall — quickly necessitating research in what to do with them. Which led us