I don't recall eating kale for most of my life. It's not that I didn't know what it was it's just that I didn't buy it, cook it or know that it was edible. As a teen, I can recall the salad bar at Sizzler (a family favorite) being decorated with its curly leaves stuffed into the ice - not something that would have been mistaken as a crudite and piled onto your plate. It must have slipped quietly into my diet when I started studying nutrition. Even then, I was taught about its superfood properties, but didnï¿½t think much about those hardy, dark, green leaves.
Waiting for the ball to drop last year, I put a few handfuls of black eyed peas in a bowl of water to soak over night, and my Cuban friend put out 12 grapes for each of us to gobble down at the strike of midnight. We were preparing for a bountiful 2010 and working a little superstition to help it along. The black eyed peas would be turned into a delicious Hoppin' John on New Year's Day to bring us good luck and fortune, and the grapes, if all went well, would be gone by 12:01 A.M. - one for each month, the sweeter the grape, the better the month.
One of the last vegetables hanging around your local farmers' market in March is likely to be the rutabaga. Not always first on people's minds, but aren't you getting bored of carrots, parsnips, beets and potatoes? Maybe your grandma cooked rutabagas, frying them up in some butter? Even if your memories of these old-timey root veggies aren't that appealing, give them another try. They are a surprisingly tasty and nutritious, cruciferous treat.
Cool Cuisine: Taking the Bite Out of Global Warming, by Laura Stec with Eugene Cordero, is a treasure trove of facts and tidbits about what we eat and how it affects the health of our planet. Part cookbook, part textbook, part righteous party planning manual, this 2008 addition to the "good food" canon takes a very different approach to coaching readers through the details of a carbon-friendly diet.
From The Niman Ranch Cookbook, you'll not only discover great recipes from some of America’s top chefs, you'll also learn about the producers, veterinarians, and ranchers across the nation who have joined Bill Niman in his quest to return agriculture to its traditional roots while remaining competitive in today’s market.
Simply in Season is a cookbook that takes on the problems of modern food production through seasonal eating. This handy, spiral bound guide is color coded by season and offers recipes made from foods typically offered by small local farmers during each season.
The popularity of the humble potato has waxed and waned with varying degrees of drama over the course of its 2,200-year history. Learn more about this ubiquitous vegetable and its history of feast and famine.
Any recipe can be made sustainable! Cooking at home with sustainable food tastes better, is more nutritious, cheaper than eating out, brings friends and family together, and teaches kids good eating habits. Our recipes come from chefs, cookbook authors, Eat Well Guide restaurants and others who share the same food philosophy for local, sustainable, organic. Get in the kitchen today!