The sights and aromas of common and offbeat varieties of vegetables and fruits are truly inspiring as you browse the aisles of farm markets. Often, there are samplings, food demos, and even music, so your shopping trip becomes more of a fun outing than a mere errand. The experience can be a great one for kids, helping them make the connection between the food they (hopefully) eat and the people who grow it. Just-harvested farm market fare — that hasn’t been trucked across the country — is at its peak of flavor and nutrition. Here are a few tips for making the most of your farm market shopping expeditions, adapted from Plant Power by Nava Atlas (HarperOne, ©2014, reprinted by permission). Photos by Hannah Kaminsky. more→
Growing up in Idaho I have been fortunate enough to constantly be surrounded by fresh produce and ingredients. We appreciate home grown food here. Though, unfortunately some local businesses haven’t been able to make it too long and (as with any other US town I would imagine) we have an abundance of processed foods and waste. Have you ever thought that what you eat will make an impact on the status of the world? It’s definitely true — not only what you eat, but where you eat it and who made it. Here are some very easy enviro-friendly tweaks to implement the next time you think about dinner. more→
Contributed by Pounds to Pocket, UK
“I’d think about going vegan but it’s too expensive.” How many times have we heard someone express a sentiment like this or imply that eating being vegan is just for the affluent? How often have we ourselves thought, “Well, I’m spending more now but I will make up for it with my lack of medical bills.” (I hope.) Truth be told, it is more expensive to eat fresh, whole foods than to eat off of dollar menus — at least at the outset, because a diet high in animal products can be quite expensive to us down the road – but there are ways to cut that back while not sacrificing an emphasis on unprocessed, natural foods. Here are some simple but effective strategies for cutting back on your food expenses. Excerpted from this article on Vegan Street, where you’ll find 10 additional strategies for being a frugal vegan!
Adapted from Vegan Soups and Hearty Stews for All Seasons. Contrary to culinary myth, the absence of a strong-flavored meat stock does not present a huge challenge to the creation of tasty plant-based soups and stews. Many ethnic cuisines produce classic soups that in their original form are completely vegetarian or vegan. True, almost any soup can benefit from a good stock to boost flavor, but I place fresh and flavorful ingredients and creative seasoning above stock in contributing to the success of a soup. more→
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→
A Q&A with Margaret Roach of A Way to Garden
In our household, my husband is the gardener, and I’m the cook. As gardeners know, each crop usually comes up within a short time span, and often in ridiculous quantities! The first year my husband did a vegetable garden, I called it “The Summer of the Chard Explosion.” The next year was “The Great Tomato Debacle,” during which we actually had to give away tomatoes to our CSA. I did try to freeze some of these overabundant garden goods, but didn’t feel confident that I was doing it right. The greens, especially, did not thaw out particularly well. more→