seasonal food

It's tough to eat locally without eating seasonally! From garlic scapes to winter squash, this series highlights seasonal foods and how to prepare them.

Real Food Right Now and How to Cook It: Pawpaw

The woods of North America are a veritable cornucopia of food - plenty of it really yummy. A great example is the pawpaw, America's largest indigenous fruit! With a tropical taste, a variety of culinary uses and a large range, it's a shame that pawpaws aren't a snack staple. Go out and get a hold of one of these super local fruits!

Seasonal Food Pairings: Summer

Late summer is the heart of harvest, when peak summer produce is at its most prolific - maybe too prolific! Certain classic combinations have come to epitomize summer, but there are other, lesser-known pairings that will pull you out of the summertime rut. Here are some ideas to get your creative juices flowing in the kitchen!

Back to School Food and Water Tools!

It's back to school time! Here at GRACE we're trying to make everyone's job a little easier by providing free tools and resources that both teachers and students can use in their work on sustainable food, water and energy.

Real Food Right Now and How to Cook It: Dill

When most Americans think of dill, pickles come to mind, but the herb was once prized by the ancient Greeks and Romans for its health benefits and magical properties. A staple in the cuisines of Scandinavia, Eastern Europe, North Africa and Russia, dill is actually an incredibly functional, versatile herb and one of the most nutrient dense, low-calorie foods you can eat.

Real Food Right Now and How to Cook It: Sassafras and Filé

Sassafras is kind of a big deal. Without it the whole history of the US might have played out differently. Also, we wouldn't have root beer or filé gumbo. Depending on whom you ask, sassafras is either a folk remedy or a dangerous carcinogen. We'll leave you to decide: bad seed or beneficial buddy?

Real Food and How to Cook It Now: Maple Syrup

We may know that "pancake syrup" is the margarine of maple syrup: the cheap imitator, the industrial substitute. "Pure" syrup is as unadulterated a product as it gets, and is all-American, to boot. Its production is natural, but it requires many steps and much patience to produce, and it only happens once a year. Because maple syrup, you see, is not simply tree sap.

Real Food Right Now and How to Cook It: Turkey

Americans eat roughly 46 million turkeys on Thanksgiving alone, but turkey meat is much more than a holiday staple. Read on to learn all about this bird we know so well. (Quick tip: if you're planning to buy a pasture-raised bird for your Thanksgiving feast, do it now!)

Real Food Right Now and How to Cook It: Two Years of Seasonal Food

Happy birthday to us! A look back at the past two years in Real Food, our ongoing series on seasonal food, featuring cooking tips, nutritional profiles, historic and cultural background, and important information - including the environmental impact - about how each is cultivated.

Real Food Right Now and How to Cook It: Mint

Good chefs know that mint freshens up so much more than chewing gum, from salads and lamb to ice cream and pies; good gardeners know better than to let its wandering runners take over!

Real Food Right Now and How to Cook It: Emmer (Farro)

This week's real food is one of the world's most ancient grains. Nearly lost as industry flooded markets with grains that were easier to process, farro -- or emmer -- is making a comeback. A chewy, nutty comeback.

Real Food Right Now and How to Cook It: Chestnuts

There's more to this week's Real Food than Nat King Cole. Did you know that they date back tens of thousands of years, or that the American chestnut was decimated by blight in the early 1900s? Also, learn the important DIY roasting step that'll keep them from exploding in your oven.

Real Food Right Now and How to Cook It: Peaches

Originally from China, the peach dates all the way back to 5th Century BC, making it one of the oldest Real Foods we've covered. Its short season at the height of summer also makes it one of the very most seasonal. Here, the skinny on the fragrant stone fruit, from its rich history to its environmental impact to the tastiest ways to enjoy it.

Real Food Right Now and How to Cook It: Blueberries

July is National Blueberry Month, and for good reason - they are delicious in dishes ranging from savory to sweet and they are super good for you! Find out where they were first cultivated, the difference between high- and low-bush blueberries and as always, how best to enjoy this week's Real Food.

Real Food Right Now and How to Cook It: Mango

This week's Real Food is recognized as the national fruit of both India and Pakistan. For most of the US, the mango is a long-distance fruit, but it's high mango season, so we couldn't help but sing its praises.

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