seasonal recipes

Cutting the Mustard (Greens)

In addition to providing incredibly nutritious, mildly spicy greens, mustard plants also produce the tiny, brown seeds that are used to make Dijon mustard. Here’s a recipe to help you get the most out of them.

Gimme more »

Shiso Fabulous

This week the CSA box had a big bunch of shiso. I haven’t eaten shiso—also called perilla, beefsteak plant, or sesame leaf—since I lived in South Korea over 15 years ago, so the bunch in my box inspired me to research traditional Korean dishes this week.

Gimme more »

Perfect Pamplemousse

Pamplemousse is French for grapefruit. Here are some special ways to enjoy the brightness of grapefruit this winter.

Gimme more »

Waste Not, Want Not: Saving Food on Thanksgiving

There are consequences to our national habit of sending food to landfills. American food waste has significant environmental, economic, and cultural ramifications. On average, Americans waste 40 percent of our food supply, which is more than 1400 calories of food per person per day, reports a new study by a team of National Institute of [...]

Gimme more »

It’s Easy Eating Greens

Dark green leafy vegetables are, calorie for calorie, perhaps the most concentrated source of nutrition of any food. Here is a recipe to help you enjoy them.

Gimme more »

Of Persimmons & Pomegranates

Late October to early November is the season for both persimmons and pomegranates, which we received in our CSA box this week. You can get them at most supermarkets, but if you live anywhere near where they are grown, it’s best to get them at a local farmer’s market.

Gimme more »

← Previous Entries