Sticker Shock: What the Stickers on Fruit are Telling You

If you’re frustrated by those pesky stickers on supermarket produce, this may change your tune. Did you know that those stickers aren’t just for the checkers’ use? The International Federation for Produce Standards uses a four or five digit code to identify certain types of produce. If you know what you’re looking for, you can utilize those stickers to make buying decisions about your family’s fruit and vegetable consumption. Think of them as secret produce decoders! ...more

I had no idea those little stickers could be so helpful. I'm going to start paying more attention!more

Try the Season’s Freshest Foods at NYC’s Greenmarkets

New York City’s greenmarket network is one of the largest city-based series of farmers’ markets. When the women (and men) of BlogHer 2010 descend on NYC, East Coast farmers will be harvesting peak summer produce. Tomatoes, cucumbers, summer squash, peppers -- these are just a few of the vegetables to taste and enjoy from the markets while visiting the Big Apple. ...more

I love the concept, Earth to Kitchen! Thanks for telling us about it -- it sounds like a ...more

No Pink Tomatoes

Last Saturday was a typically sultry June day in Austin, Texas, but I was willing to bear the heat and humidity while taking in the late spring abundance at our farmers’ market. This is a busy time of year for our markets because although the strawberries are long gone, the peaches and blackberries have arrived and those most popular of all locally grown gems, tomatoes, are vine-ripened and ready for purchase.  One vendor after the next had piles of juicy, deep red, fragrant, and beautiful tomatoes....more

Spring is in the Air

The first weekend of March brought sunshine to Toronto and lured everyone out of hibernation. On the way to St.Lawrence Market we saw dozens of joggers and cyclists taking advantage of the warmer temperatures. To our surprise fresh spring vegetables were for sale too, marking the end of the "hungry gap". What signs of spring have you noticed in your neighbourhood?...more

Green Garlic: A Verdant Taste of Spring

To those of you still mired in the throes of winter around the country, I bring tidings from an early spring. Here in Northern California, spring vegetables are starting to show up in our local farmer's market, and, groundhog prognostication or not, they will be showing up in local farmers' markets all over the country very soon. The season is about to change, and with that change comes a fresh crop of bright new flavors. One of the spring crops I'm always excited to see is green garlic, a young crop of garlic that looks similar to a green onion but offers a subdued version of mature garlic's flavor....more

Julie, I'd love a report on that soup once you've made it -- it sounds delicious!

--- Genie, ...more

Eating Local Made a Little Easier

Rhonda Fleming Hayes ...more

Conquer Your CSA Produce Box with Three Simple Recipes

There's something about a full box of produce that creates kitchen anxieties, for most people, at least. Yes, there are the intrepid, experienced cooks who sign up for Community Supported Agriculture (CSA) programs -- which gets them a weekly, bargain-priced box of fresh produce directly from their local farms -- then concoct original, gourmet recipes to use up each week's loot. These cooks often start drool-worthy blogs. ...more

Too green a thumb? Put your excess backyard bounty to good use!

Got an overabundant backyard garden or fruit tree? Don't let the extra food go to waste! In addition to sharing the bounty with your neighbors -- or getting really serious about canning and jamming -- here's how you can put your produce to good use: ...more

How cute! Would you mind sharing what the carrot-friendly seed company is? It sounds like a ...more

An Eco-conundrum: Eating local in a drought

Eat local's the usual eco-foodie mantra, but that advice takes on a bittersweet edge when your state's in a drought. Sure, we can conserve at home -- but 80% of California's water goes to agriculture. ...more
Menu