I don't know about you, but one of the things I hate about winter (and there are many) is the lack of fresh vegetables from the garden or local farm stand. There's nothing like a fresh tomato picked that very day. But today we have some tips for preserving that delicious bounty of produce that we will soon lack. These ideas will help you to eat healthier throughout the long run, and they'll also help you to waste less food in the short term. Read on for tons of great ideas!
Ah ... summertime. The pinnacle of the produce season means amazing things for your palate: sun-ripened fruit, homegrown vegetables, and fresh herbs for days.
Unfortunately, ripe produce also invites other guests to the flavor party: fruit flies. These little monsters (drosophilidae), with their big red eyes and kneejerk-wave inspiring flight patterns, aren't terribly harmful (they have a...
Editor's Note 2: This sounds amazing.
A great crowd pleaser for meat-eaters and vegetarians alike this quick midweek dinner will be on the table in under an hour.
As you may have gathered from my weekly "Foodie Friday" posts I enjoy cooking, but equally I enjoying growing my own food, which I write about on my site, curate this space.
Aside from the health and nutritional benefits of doing so, there is also something quite primal about knowing where and how your food is grown.
Today I'm going to teach you how to grow your own easy to grow salad garden which will grow all year round in frost free areas.
This time of year means one thing and one thing only, as far as produce goes that is. It's the beginning of apple season. Lucky for us, however, it's pretty much apple season all year round. Whether it's New Zealand Braeburns or Minnesota Honeycrisps*, there's always something delicious to choose from. So, in celebration of that dependable--and yummy--fruit, I decided to surf the waves for how-to's using them in decor projects. Here are some of...
Since graduating from college, I've slowly been developing good knife technique in the kitchen. I've learned that big, sharp knifes are actually safer, have been practicing efficient and consistent ways to prep all sorts of fresh veggies, aromatics like onions and garlic, and even a bit of DIY butchering.
And, ever since I got good enough to make it look like I sorta know what I'm doing, I've been saying, "Man, I should write up a Curbly post...
If you haven't noticed, that picture perfect produce at the grocery store is less than tasty this time of year. Simply put, certain items are not in season and no amount of time in a hothouse can replicate what Mother Nature is able to achieve. So, that being said, here's 7 foods chefs won't eat at this time of year:
Whether your produce is treated or straight from your own organic-method backyard, it's always wise to wash it before consuming. If commercial, washing will remove any chemicals, waxes, or supplements, and if natural, it can help rid your goodies of dirt or insects. A quick spray 'wash' helps save water, plus "most chemicals used on produce won't be washed off with a simple application of water—if they were, they wouldn't be very effective in...
A while back I picked up a set of three produce bags at my local co-op for about 9 bucks. I love them, but I must admit I did balk at the price. The always very crafty Linda at Craftstylish shows us how easy it is to sew our own CHEAP produce bags using mesh fabric. To make some, you'll need the following:
Briana Feola of Brainstorm Print & Design. is a full time artist with a huge passion for gardening. She's assembled ten great tips for Indie Fixx on getting started with your own food production garden.
1) START SMALL
2) START PLANTS INSIDE
4) OBTAIN APPROPRIATE SUPPLIES
5) PICK SEEDS AND PLANTS NATIVE TO YOUR AREA
6) GET PROPER FENCING TO KEEP CRITTERS OUT
7) GET THE SOIL READY
8) DON’T PLANT TOO SOON
9) DON’T FORGET TO...
Potato pirnts are fabulous and super fun, but their big blocky, starchy selves mean either a huge block of color, or your own, carved design.
But, give mother a nature a chance to pick the pattern this time with making prints with celery. A little wispy, a little floral and a whole buncha cool. Pair with some scrap paper for an excellent homemade gift wrap option.
It's always marvelous to see what can be created with a bit o' produce and a knife. This autumn, besides all the brilliant jack-o-lanterns (which are created, after all, with produce and a knife), the watermelon brain joins the flanks nicely. Click here for a full how-to from Scoochmaroo.
Improving your home's efficiency and lessening your dependence of fossil fuels is only part of the necessary change. You also have to eat like you give a damn. Check out Dr. Bill Chameides' first video for The Green Grok on sustainable food shopping.
So you've switched from paper or plastic and gone to reusable grocery bags. If you haven't yet done so, it's now time to ditch non-recyclable plastic produce bags for something a bit more earth-friendly too. A great alternative to them are the fabulous BYO Bags. They’re made of a lightweight nylon mesh that’s not only breathable, but durable, washable, quick drying and, of course, reusable. I found my set of 3–one small, one medium and one large...
I've been doing this ever since I've had a patch of dirt in which to grow 'em. Next time you grab a bunch of scallions/green onions at the supermarket, hold onto the root ends.
Then, simply plant them about one inch into the dirt (in the garden or a pot). Water well, and wait for the greens to return. The more you snip them, they faster they'll grow.
You can also do this with whole garlic bulbs and use the green sprouts in pastas...
Everyone loves that one freakishly large pumpkin at their local pick-your-own patch or fall festival. But how would it measure up to 100 others at the Pennsylvania Great Pumpkin Growers Association annual weigh-off?
Read this enjoyable article from the Washington Post.
[Image from Bigoven.com]
Super-cool gardening magazine Mother Earth Living maintains, "With a few seed packets and a little planning, you can enjoy fresh salads, cooking greens and other garden treats year-round." They offer a series of tips for planting and growing hearty greens, lettuces, and root vegetables.
- Plant in mid-August to mid-September. (Right now!)
- Use leaves to keep soil warm.
- Keep out bugs and critters.
- All sorts of nutrional benefits.
My favorite foodie blog Chow provides a how-to to the mysterious, meticulous, and precarious process of canning produce. The article outlines the two safe, USDA-approved approaches, and even includes a video by canning authority June Taylor.
It's that time of year: all the plants to which you've so gingerly tended have returned the favor, with thousands of fruits and vegetables that you and your family can never eat.
Of course, you're thankful for the zucchini, eggplant, bell peppers, and the tomatoes....the countless, countless tomatoes.
- Kayln's Kitchen suggests slow roasting tomatoes and...
The Clean Cuisine is advertized as a means to purify fruits and vegetables using an ozone process also known as Activated Oxygen. It is purported to kill "bacteria and mold, and safely [break] down pesticides to provide you with food that is as safe as possible." At 180 bucks, it isn’t cheap, but considering there are over 33 million cases of food-borne illnesses a year in the US alone, it might be worth the cost. If it works, that is.