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.
I am personally thrilled about the appearance of anything leafy - greens that I can pick in my garden or greens that someone picked not far away. But how did the farmers feel about the new spring arrivals? All those people who actually work the land, sow the seeds and watch them grow, what were they excited about? One Friday in early June, I headed down to Union Square farmers' market to find answers to my questions.
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.
Thanksgiving is a time for family and friends to come together and give thanks. It's the most celebrated (and most heavily traveled!) time of the year. Thanksgiving is a time to share, to give, and to be grateful for all that we have. It's also a time to eat. The centerpiece of most Thanksgiving dinners is a turkey, surrounded by home cooked, delicious vegetables, dressings, condiments and pies. In the spirit of the holiday, we've brought you a selection of our favorite recipes, as well as some information on the food that you'll be eating. We've also included links to other sites.
In this week's Real Food installment, from the illustrious Kim O'Donnel, learn the difference between snap beans and shell beans, how incredibly nutritious they are, what to look for at the market and why it's important to buy this summer staple organic.
Given the lack of respect with which most Americans treat cranberries, their environmental impact hardly seems worth it. But if we consider the hard work that goes into a product like Starvation Alley’s, maybe cranberries can recapture the wonder and respect a traditional dish deserves.
This nightshade has been unfairly blamed for maladies from pimples to leprosy to "melancholy." Also, should you salt and rinse it, and why? Megan Saynisch leads us on a path winding through eggplant's exotic history and straight back to the kitchen.
If there's one crop that epitomizes the sultry essence of summer, it's the watermelon. As apples and winter squash make their pre-autumn debut, Mother Nature stops the rush hour traffic and allows the last bit of sun-kissed, lycopene-rich hunks of burning love to pass Go and keep on keeping on.
From Adam and Eve's use of their leaves to cover up to the Newtons of your childhood, figs have a long cultural history. The sticky harbinger of late summer pairs well with a slice of prosciutto and a glass of wine â€" a grown up alternative to the cookies of youth.
Thanks in large part to a certain scrappy cartoon sailor, we are well familiar with the leafy green known as spinach and its magical nutritional powers. But chard, its cousin in the Goosefoot (or Chenopodiaceae) family? Not so much.
This week's Real Food is incredibly high in Vitamin A, takes well to vertical farming and one cup of it contains just 20 calories. Also known as pak choi or joy choy, bok choy is not just the delectably crunchy main ingredient in kimchi -- it's a nutrious early spring green that goes from refrigerator to stir-fry in ten minutes flat!
The nutty and chewy and garlicky artichoke inspires loving feeling by many avid admirers, whether in the frost-kissed or baby variety, and this week's Real Food warrants further inspection if you've been nervous about taking on necessary prep work. Fear not: your efforts will be rewarded by this tasty antioxidant-rich veggie!
This week's Real Food Right Now is among the earliest spring crops; so remarkably versatile, the various varieties of our friend the pea, including garden peas, sugar snap peas, snow peas and dried peas, each work their own little bit of magic in the kitchen. And to top it off, they combine the nutritional goodness of veggies and legumes, packing a vitamin wallop that's just what the doctor ordered.
This week's Real Food goes way back - as far as 6,000 BC - and is thought to be among the first group of domesticated plants. Love it or hate it, cilantro's long history means that its unique flavor profile has made its way into dishes around the world.