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.

Fun Fall Food Pairings That Will Up Your Cooking Game

Don't be sad that summer produce is almost gone - who needs tomatoes and peppers when you have the delicious bounty of fall (think: sunchokes, pears, walnuts, Brussels sprouts and more)? We've put together some interesting combinations for fall fruits and vegetables to help you make the most of the colors and tastes of the season.

Real Food Right Now and How to Cook It: Fava Beans

Favas are a fleeting spring vegetable - like ramps and sorrel and morels -that show up at the market and quickly disappear. Enjoyed in cuisines worldwide, favas are much lauded subjects of folklore and even show up in one of the most notorious lines in American cinema. Mull over more fascinating fava facts and pro tips in this week's Real Food Right Now!

Real Food Right Now and How to Cook It: Radishes

Is there anything better than a delightfully crunchy radish? Even better: every part of the radish is edible, from the root to the leaves to the seed pods. Read on for all you ever wanted to know about this incredibly delicious vegetable.

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: 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!

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: 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: Mangoes

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.

Real Food Right Now and How to Cook It: Mustard Greens

Mustard greens suffer from an inferiority complex - they haven't enjoyed a culinary renaissance like kale; they don't have the romantic Italian provenance of broccoli raab, nor the Southern panache of collard greens. But their peppery bite is perfect in summer salads, awesome when tossed in with legumes like lentils and delicious when sautéed like spinach.

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