As winter morphs slowly and sporadically into spring, we can finally expect a bit more variety in our peak-season produce—thank goodness. Nothing against tubers and tangelos, but I’m longing for something other than citrus, apples and root veggies right now. More
Topic: fresh produce
Aiming to “eat healthier” this new year? Why not get a little more specific and aim to follow the seasons when it comes to your 2013 cuisine? Eating seasonally is good for you and for the environment. And while people tend to think of winter produce as limited, there’s actually an abundance of things in season now — they just tend to fall outside most of our cooking comfort zones (good artichoke and celeriac recipe, anyone?). Here’s a guide to winter’s bounty in January and February (plus a few recipes to get you cooking with these seasonal ingredients). More
The horrible heat and drought-like conditions in the Midwest could lead to steep increases in your grocery bills. All kinds of products will affected by the weak corn, soybean and wheat crops. But that doesn’t mean you should start trading down your fresh produce for cheaper, processed options. Here’s how to keep it nutritious for less. More
Books like French Women Don’t Get Fat have inspired lots of women to adopt a red-wine-drenched lifestyle. But I’ve moved way beyond wanting to live like the French – I want to emulate the Australians. A recent trip to Oz gave me a feel for the Aussie way of life, and it inspired me to get healthier. Their combination of physical activity, healthy food, and laid-back attitude makes Australia a pretty appealing place. More
Until yesterday, I had no idea what ‘braising’ meant. I’d also never eaten a turnip. But after reading about braised turnips in Vegetarian Times (no recipe included), I decided to give both a shot. And despite my winging it, it didn’t turn out half bad! More
With the official start of fall coming up next week, I can’t wait to start cooking with pumpkins, acorn squash and the rest of autumn’s bounty. But as the 80-something degree weather and scorching sun outside my window are reminding me—it’s not fall yet. And maybe it’s not too late for a few last go-rounds with some summer-fresh recipes, either. Yes, they’re already selling acorn squash at my local farmer’s market, but they’re still selling green beans and watermelon, too. More
I don’t like raw tomatoes—something about the texture, the squishiness. But the farmer’s market is just bursting with beautiful ‘heirloom’ varieties right now (including these darling little Purple Cherokee tomatoes, with their green striped tops), and I want in on the fun. Enter: Oven-dried tomatoes. More
We may be hitting the home-stretch of summer, but it’s not too late to get some herb and vegetable plants growing, indoors or out. In fact, August is a particularly good time to sow seeds for fall harvest.
According to Colleen Vanderlinden, author of Edible Gardening for the Midwest, the following plants can be started now (for fall harvest) in most climates: Arugula, beets, beans, broccoli, cabbage, carrots, collard greens, kale, lettuce, leeks, radishes, spinach and winter squash. You can direct-sow these vegetable seeds (plant them directly in an outdoor garden), or start seeds indoors for transplanting to a garden (be it in your yard or on your fire escape, porch, rooftop—even a sunny windowsill) after they sprout. More
You might expect an initiative to increase access to fresh food in poor communities to be welcome. But Michelle Obama‘s new plan to bring more supermarkets to so-called ‘food deserts’ (areas where the only grocery options are junk-food meccas like convenience stores) is raising controversy. It’s not what she’s doing that’s raising issues, but who she’s doing it with: Walmart. More
Last week, Chipotle announced that it plans to double the amount of locally-grown produced used in the burrito-chain’s 1,100 locations this year. This includes romaine lettuce, red onions, green peppers, jalapeno peppers and oregano (plus avocados and cilantro in California). While Chipotle’s version of ‘locally-grown’ might not be the same as your average farmer’s market shopper’s (the company defines it as produce from farms within 350 miles of the restaurant where it’s served), that’s still a heck of a lot more farmer- and enviro-friendly than most food producers care to be (according to author Michael Pollan, the average food item in America travels 1,500 miles from farm to table).
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You may call them broad beans; I call them fava. But whatever name you prefer, they’re in season now, and I’ve got a bag full of them in my fridge from the farmer’s market that are begging to be used for tonight’s Meatless Monday dinner. The only problem is, I don’t know exactly what to do with them. As anyone who’s made them knows; fava beans require a lot of manual labor — bought fresh, they have to be stringed and shucked, parboiled, and shucked again before being used in recipes. Still, the nutritious, flavorful beans are worth the work, especially if you have a good recipe for them to land in. More
Hey, Blisstree Reader! If you like this summer cake post, check out: 10 Ice Cream Truck Frozen Treats Under 200 Calories and BabyCakes Recipe: Blisstree’s Baker Chick Tests Erin McKenna’s Gluten-Free, Vegan Brownie Bites My summer cake equation is: Fruit … More
Last week it was solar-powered farmers’ markets, this week it’s ones on wheels, according to Goodlifer. This innovative idea is bringing fresh, organic produce to more people across the country, especially those in remote or urban areas without good grocery … More