‘Tis the Season You can get both leeks and cauliflower any time of year because grocery stores source food from all over the country and world. But since they are cold-weather crops, they taste best–and are often more affordable–in the winter months. Here are a couple easy meal ideas for these winter veggies. Leek and … Read more
In a previous post, I shared my discovery of garlic granules which I used to make Honey Ginger White Fish. As promised, here’s another spice blend using garlic granules: Super Simple Creole Seasoning Makes enough to season 2 servings–Get the Print Version 1 tsp. smoked sweet Spanish paprika 1 tsp. garlic granules ¼ tsp. sea … Read more
This soup calls for cooking the cucumbers, which may seem odd, but once cooked they blend nicely for a velvety smooth soup. Also, if you have trouble eating raw cucumbers you may be able to enjoy them if they are cooked first. Can be served at room temperature or chilled. Serves: 4 (as a main … Read more
A few weeks ago I watched a fascinating series called The Healing Kitchen, which shared many traditional and ancestral healing herbs and plants. It reminded me about humble little purslane, a “weed” you see everywhere and walk right by (or on.) Not long after, I was visiting a friend whose front garden bed was filled … Read more
Meal Making Transformation is a rich subject that opens a window to many interesting topics, as you’ll see in the webinar below. Today’s post shares something new and different: a joint healthy eating webinar and roundtable discussion with me and three nutritionists. We had a lot of fun with this different podcast form. I hope … Read more
There is a new podcast I’ve been listening to called Go Play in the Dirt. It shares information on health and nutrition topics you’ve probably heard about but don’t quite understand e.g., metabolic health, intuitive eating and thyroid support. The “Dirt” part comes in as a reminder of the foundational health role played by the … Read more
Squashes and Roots Winter is the time for hard squashes as well as root vegetables like beets, carrots, rutabagas, potatoes, celery root, turnips and parsnips. They are at their flavorful best in winter and are also more affordable. As part of my winter farm share from Monroe Organic Farm, I get lots of squash and … Read more
I was humbled by appreciation today. My CSA farm couldn’t find enough workers to keep up with the harvest so a number of members volunteered to help pick cucumbers and garlic. Kneel down, bend over, lift, squat, lift, then repeat, again and again. We kept up with the back-breaking work for three hours or so. … Read more
In case you end up with produce on the bitter side, whether by “gift,” accident, or maybe in a CSA box, here are five tricks for taming rather than pitching it plus an easy meal idea for arugula.
The Key to Survival: Odd Vegetables? Last week, we got kohlrabi in our CSA boxes for a second time in a row. Chatting with a fellow CSA* member she complained, “Why did we get kohlrabi again? Can’t they just give us vegetables we know?” Our personal vegetable kingdoms are frequently divided between “vegetables we know” … Read more