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.
Late summer is the heart of harvest, when peak summer produce is at its most prolific - maybe too prolific! Certain classic combinations have come to epitomize summer, but there are other, lesser-known pairings that will pull you out of the summertime rut. Here are some ideas to get your creative juices flowing in the kitchen!
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.
When most Americans think of dill, pickles come to mind, but the herb was once prized by the ancient Greeks and Romans for its health benefits and magical properties. A staple in the cuisines of Scandinavia, Eastern Europe, North Africa and Russia, dill is actually an incredibly functional, versatile herb and one of the most nutrient dense, low-calorie foods you can eat.
Sassafras is kind of a big deal. Without it the whole history of the US might have played out differently. Also, we wouldn't have root beer or filé gumbo. Depending on whom you ask, sassafras is either a folk remedy or a dangerous carcinogen. We'll leave you to decide: bad seed or beneficial buddy?
We may know that "pancake syrup" is the margarine of maple syrup: the cheap imitator, the industrial substitute. "Pure" syrup is as unadulterated a product as it gets, and is all-American, to boot. Its production is natural, but it requires many steps and much patience to produce, and it only happens once a year. Because maple syrup, you see, is not simply tree sap.
Americans eat roughly 46 million turkeys on Thanksgiving alone, but turkey meat is much more than a holiday staple. Read on to learn all about this bird we know so well. (Quick tip: if you're planning to buy a pasture-raised bird for your Thanksgiving feast, do it now!)
Happy birthday to us! A look back at the past two years in Real Food, our ongoing series on seasonal food, featuring cooking tips, nutritional profiles, historic and cultural background, and important information - including the environmental impact - about how each is cultivated.
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!
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.
You can sprout (and eat) just about any seed. Whether you're sprouting at home or heading to the farmers market, sprouts are an early cure for that on-coming itch for spring green.
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.
Originally from China, the peach dates all the way back to 5th Century BC, making it one of the oldest Real Foods we've covered. Its short season at the height of summer also makes it one of the very most seasonal. Here, the skinny on the fragrant stone fruit, from its rich history to its environmental impact to the tastiest ways to enjoy it.
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.
In which Kim O'Donnel declares it patriotic to eat local, and prescribes menus for readers in different parts of the country, depending on what's in season right this minute. Happy Birthday, America!
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.
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.