The New York Times ran an article in their health section on Tuesday about how hard it is to get Americans to eat their vegetables and solicited suggestions from readers about how to encourage greater vegetable consumption. My answer: join a CSA! If you have so many gorgeous vegetables filling the fridge, it's hard not to devour them.
Often used to season pork and poultry, Sage is a slightly peppery herb that is more versatile than many realize. Fry the leaves in olive oil, chop and add to squash soup to add a totally new depth to the dish. Combine chopped sage with shallot and pork sausage as a tasty addition to your Thanksgiving stuffing recipe. One of my favorite dishes is chopped sage, butter and chopped toasted pecans tossed with linguine. Below is a sage pesto recipe I came up with a few years back. Note this freezes well!
In June of this year a top 11 list appeared in the New York Times titled "The 11 Best Foods You Aren't Eating". Guess which food was number one! Honestly, I think a lot of people aren't eating them because they imagine that there is a lot of effort involved or they have had them prepared in a way that is unappealing to them. Maybe you had them too sweet or perhaps yours (or, dare I say, Grandma's?) lacked savory flair.
That a typical strawberry, which holds 5 calories of nourishment, requires approximately 435 calories of fuel to be delivered from the field to your grocery store? That's 3,300 miles from California to New York, not counting detours for processing and packaging.
Did you ever wonder how your farmer has a supply of some vegetables all summer long? Or how they grow so much food on so little land? Farmers who practice small-scale sustainable agriculture use a method called succession planting to increase the amount of produce they can grow on their land.
That a typical strawberry, which holds 5 calories of nourishment, requires approximately 435 calories of fuel to be delivered from the field to your grocery store? That's 3,300 miles from California to New York, not counting detours for processing and packaging.
Did you ever wonder how your farmer has a supply of some vegetables all summer long? Or how they grow so much food on so little land? Farmers who practice small-scale sustainable agriculture use a method called succession planting to increase the amount of produce they can grow on their land.