Yesterday’s post talked about extravagance–something we get to indulge in because autumn is such a generous season. There’s a flip side, however: Autumn isn’t bountiful with everything, only produce that ripens at this time of year. While the collection of autumn-ripening produce is definitely the biggest, it doesn’t include things like asparagus, queen of spring, … Read more
Autumn is such an extravagant time. Take red peppers, which come into season in the fall. At any other time of year, organic red peppers can cost $3.50 a piece and should I buy one, it would be frugally parceled out into at least three dishes. In autumn, however, a gigantic organic pepper, as sweet … Read more
“That’s a lot of work!” Put up a couple boxes of tomatoes, pick my neighbor’s plums so they don’t go to waste or spend a Saturday morning stocking up at the Farmers’ Market and there’s a good chance I’ll be met with exclamations about how much effort that must have taken. I even feel dogged … Read more
Food Day is my kind of day–a day to celebrate food that is safe, healthful, affordable, local, seasonal and most of all delightfully delicious. All over the country, there will be potlucks, film screenings, talks, food drives and other events in honor of Food Day. Despite my best intentions to help organize some events, time … Read more
What’s a swirl of pink stuff doing on our healthy eating blog? Here’s the better question: Why’s this pink stuff being fed to our kids–and dogs?
Looking for quick lunches that are wholesome, too? The frozen foods aisle has a good selection of real, whole foods all washed, cut and ready to pop in the microwave. Combine with a few strategic deli purchases and ready made sauces for a meal that’s faster than fast food but still tasty, fresh and healthful.
Need a Fast Dinner or Lunch? Make Creative Use of Your Refrigerator’s Treasures I promise to stop talking about beets–but not yet. After our final class on beet relish last night at Isabelle Farm, I came home with another pile of beet greens–my third in as many weeks. And three times I experimented with Sautéed … Read more
Think organics are too expensive? Try this on for size: What if, every time you purchased an organic vegetable, you actually got not just one but two or three vegetables? No doubt that would make the economic equation a lot more attractive.
Want to make organic vegetables more affordable? Use every part of the vegetable and double your vegetable dollars, as in this recipe that uses beet greens.
Could relish-making be the key for busy people who want nutritious meals without spending a lot of time in the kitchen? Time to move it from quaint and old-fashioned and into the category of vital skills for healthy eaters.