July 19, 2013 |
CSAs, short for community supported agriculture, help farmers finance their growing expenses while offering participants great, fresh produce at peak season. Inna Spivakova and her boyfriend, Dan Manders, have been members of the Greensgrow CSA for three years now. They chose it because, while Greensgrow is an urban farm in Kensington, the CSA, started in 2002, is stocked by area farmers (more than 50 within 150 miles, according to its website). They also liked the option of getting a half share every other week, instead of weekly.
July 5, 2013 |
It was one of the first pasta dinners I made after my sister and brother-in-law announced they were going vegan. We were in their kitchen in southern Maine, where I spent last year helping them with their homestead, and I was making a sauce from the best of the early summer produce, right from the huge garden outside. It was based on the classic French side dish of braised lettuce and peas, but I turned it Italian by tossing it with curly pasta and a touch of mint. As it neared readiness, I needed to make ask them to make one - OK, two - little exceptions to their diet in service of the dish and its integrity.
May 24, 2013 |
Deborah Madison - gardener, author, restaurateur and chef - is famous for her love of vegetables and deep knowledge of vegetarian cooking. But ask her about veggie burgers, and you get a surprising blast. "I hate the word 'veggie.' I don't even like the word 'burger,' " she says, "and I'm not really into veggie burgers. " Like it or not, the veggie burger is everywhere these days, from fast-food chains to hipster hangouts and places in between, including the frozen-food case in the supermarket.
May 21, 2013 |
Adapted from a recent online discussion. Question: I'm a new mom of a pretty fun but challenging 6-month-old boy. I am a naturally decisive person; however, the anxiety I'm feeling over making the "right" decisions or providing him the "right" things has been difficult to cope with. For example, since I've gone back to work, I haven't been able to pump enough milk and I've needed to start supplementing with formula. I intellectually know this is fine and many babies have formula, but for some reason I'm beating myself up over it. Why can't I produce enough milk, why can't I provide what I'm supposed to for him, etc.?
May 17, 2013 |
THE RULE in journalism is that two of anything is sheer coincidence, but three of anything is an ironclad trend. Here's one for you: We now have three movies in theaters about momentous historic events that occurred in 1947 - "42" and Jackie Robinson's integration of baseball, "Midnight's Children" and the 1947 partition of Pakistan and India, and now "Kon-Tiki," a dramatization of Thor Heyerdahl's historic 1947 Pacific rafting trip, which proved...
April 26, 2013 |
I was chopping vegetables for dinner recently when my 14-year-old daughter, Grace, disappeared with the stem end of the bok choy. She returned five minutes later with paper, a stamping ink pad, and the pilfered vegetable. "Look, Mom," she said, and held up a stunner: The bok choy head, refuse to me, had stamped a beautiful blooming rose onto the paper. It was then that I discovered what some crafters have long known - the beauties of stamping with food. Part of the pleasure derives from the experimentation, and part from the element of surprise when an ordinary vegetable produces a beautiful image.
April 25, 2013 |
Who's your favorite expert on cooking vegetables? For many, it has long been Deborah Madison, of The Greens Cookbook , Local Flavors , the landmark Vegetarian Cooking for Everyone , and more. As a gardener, former farmer's market manager, and chef (with cooking chops honed at Chez Panisse and Greens), Madison knows her produce and what to do with it. In her latest book, Vegetable Literacy (Ten Speed Press; $40), she aims to bring us closer to her level of knowledge by helping us think about the subject in a new way. It's a must-have book for anyone interested in plant-based cooking.
April 25, 2013 |
The 24-foot trailer, tugged by a burly Ford F-350 pickup, pulls to a stop. Side doors fling open to reveal enormous drawers - pullout garden beds containing planters of leafy vegetables and a small kitchen counter. The Farm Explorer, as this farm on wheels is called, is a project commissioned by Greener Partners, a local nonprofit whose mission includes sustainable farming and farm-based education. In areas where people can't get to the farm, Greener Partners wants to bring the farm to people, especially children.
April 18, 2013 |
This is the sixth in a series on healthy cooking classes at St. Martin De Porres School in North Philadelphia. Maliyah Gregg was first to arrive and was hoping for a private lesson: "If I'm the only one, do I get to do everything myself?" she asked. Moments later the rest of the troops showed up and her face fell. Not only did Hope Wescott, Jayla Reeves, and Kayla Reid come, but also Chamya Davis, 11, a new student. Mariah Bey did not. She was absent last week too, and it turns out her family moved out of the area because of an emergency.
April 18, 2013 |
Nothing is more frustrating than finding the perfect cucumber or head of lettuce at the farmers' market, paying top dollar for it, and then tossing it out a week later when it has gone moldy or slimy in the refrigerator. No doubt, one reason so many of us eat too many convenience foods and too few fruits and vegetables is that it can be hard to get our busy schedules in sync with the produce we bring home. Food scientists, however, have discovered a remarkably effective way to extend the life of fresh-cut fruits and vegetables by days or even a week.