Today let’s talk about the merits of turnips, rutabagas, and kohlrabi. Not to mention bok choy and burdock root. Hello? Anyone out there? Please don’t panic and run away at the mention of vegetables that don’t fall into the standard pre-cut, ready for stir-fry frozen bag you see at the supermarket.
As environmental stewards, we’re used to taking the path less traveled to make a difference: pulling out the
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We may live on an organic farm powered by renewable energy, but our son, Liam, requested standard kiddie supper fare for his recent sixth birthday party: macaroni and cheese. No problem, said his parents, and we made a few casserole dishes of the mac and cheese recipe you see below. Both kids and parents ate heartily and were satisfied — and no cheese sauce came in a powdered form out
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Leeks fall into that same food group as rhubarb: nutrition and flavor powerhouses that, sadly, wilt away in the produce aisle because we no longer know how to use them in cooking. But, unlike rhubarb, leeks don’t need gobs of sugar or other ingredients to make them palatable. Historically, leeks appeared on Fall harvest tables throughout Western Civilization, from Roman to European times. The Welsh placed leeks on a revered pedestal
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With an increasing proportion of the American food dollar going to restaurant fare, no wonder we’re complaining about the high cost of food. Paying someone else to grow, harvest, pack, repackage, ship, distribute, prepare, cook, serve, and clean up adds up to pricey fare. Convenience now ranks the motivator to eat out: I don’t have enough time to cook or eat at home. Talk about a double whammy: We’re paying more and enjoying our [...]
For most parts of the country living in four-season climates, these last weeks of October mark the final farmers’ markets of the year. For the local, seasonal food groupies, this marks a bittersweet time, reminiscent of the last days of summer camp: while we promise to see each other next year, we desperately hug each other for a long goodbye, trying to hang to the fleeting magic of summer.
So rather than
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Potluck gatherings run on a two-way street: While the hosts take care of invitations and buffet logistics, potlucks succeed when guests do their part in delivering good food. And there are perks to earning a reputation as a great potluck guest: you’ll never be lacking in potluck invites.
Here are some tips on what to do when the host says "bring a dish to pass":
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Potlucks blend the best of edible activism strategies: building community and connections, one casserole at a time. Add in that potlucks enable you to entertain without breaking the budget as everyone contributes to the meal, and you’ll see why some date the word "potluck" concept way back to the 16th century in England, where it was originally described as a meal "taking the luck of the days’ pot," offering guests whatever food
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A fresh holiday season may be around the corner, but how many of you still have candy canes lingering in your pantry from last year? Or a collection of those round red-and-white peppermints from
restaurants? Sometimes our inner squirrel can get the best of us
as we stockpile food until our pantry is so stuffed
we forget what we even have.
While stocking up and buying bulk can help both the pocketbook and
planet, having too much food
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That squirrel frantically burying acorns outside your window reflects a perspective that we all could use more of: keep your food staples stocked up and on hand. Fortunately, we’re one up on the squirrel and don’t need to bury our edibles outside — remember where we put them. We’ve evolved to the indoor kitchen pantry.
Think of your kitchen pantry — whether it’s an cabinet or deluxe walk-in closet model
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Editor’s note: We’re very happy to welcome Lisa Kivirist to the Green Options writing team! Lisa, along with husband John Ivanko, is the author of Rural Renaissance: Renewing the Quest for the Good Life
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