Mary Collete Rogers
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” and “everything else.” The former category includes perennial favorites like tomatoes, lettuce, cucumbers and peppers. The latter is a dumping ground for those vegetables we never buy or that don’t have instant taste appeal, like kohlrabi, collards, radishes, turnips, parsnips, and celeriac. more→
Yearning for something a little different for dinner tonight? Try using kale instead of lettuce for a salad. A garlicky dressing and bits of sweet cherry add surprising flavor twists. more→
Those little jars of prepared garlic and ginger are so completely convenient! No fussing with paper-thin garlic peels, no paring gnarly knobs of ginger or endangering fingers on the ginger grater and no garlic-smelling hands for the rest of the night. But is it OK to use these conveniences? more→
True or False: It’s really important to feed our kids nutritious foods.
Of course every parent agrees on the importance of feeding our kids well—at least on an intellectual level. It’s putting principle into practice that’s so disagreeable. Consider this scenario: It’s late, you’re driving home from soccer (or basketball, piano, day care, or wherever) and Ronald McDonald beckons with fun and social acceptance for the kids and convenience and respite for the parents. more→
Who doesn’t want the benefits and enjoyment of excellent health? It can’t happen without a healthy planet. Day by day, begin building the kitchen habits that protect the air and water that goes in our bodies and the land that produces our food. Here are ten tips for a more earth-friendly kitchen. more→