-
Recipes
What good is a great crop—cucumbers, squash, basil, tomatoes, fiddlehead ferns, kohlrabi, you name it—without some good recipe ideas to make use of your bounty? That's what we think, so we've brought together some of our favorite vegetable-based recipes to make the most of your urban or backyard garden.
-
-
Lighten Things Up With A Pacific Garden Salad
As the weather in South Carolina warms, my appetite begins to diminish. I guess it?s just my body?s natural way of getting ready for bathing suit season. The heat always puts me in the mood for a light, crisp salad. I like the idea of incorporating tons of fruits into a savory salad like this one. I find that it?s always better to make a fresh salad at home (I?m still a little bitter about the mediocre and overpriced salad that I recently ordered at a restaurant in Charleston).
-
-
7 Easy Vegan Recipes to Get You Through Your First Week of Veganism
It can be a bit intimidating to go vegan all at once. What do I eat? I mean I know what I can't eat, but how do I put it all into a recipe? How can I make sure that my vegan meals are balanced and that my family will eat them as well? More and more people are at least cutting back on their meat consumption because it vastly reduces your eco-impact. It's best to hit the farmers' market and indulge in the healthiest, freshest produce available, especially because a vegan diet is almost completely produce driven.
-
-
How To Preserve Garden Produce Without Freezing or Canning!
There are plans in the works for the world's largest telescope--one that can see back in time to the first stars and their formation. I know, right? Blows your mind. But while you wait for this magnificent (and seemingly impossible) invention, you can turn back the clocks of time in your own home. Starting in the kitchen. And by the way, you don't even need to have a garden! Try something new: turn your produce into preserves, without nutrient loss. You'll be eating fresh veggies even in the coldest of months, and as for your hors d'oerves platter?it'll be the talk of the town.
-
-
Sorrel, Spinach and Tomato Soup
I love the soup I'm going to share with you today, but I hardly ever get the chance to make it because for some reason, sorrel is hard to find in my part of the world. For years I have been combing through the packets of seeds and little plants sold at the farmers' market looking for it, but never finding it. I always think the farmer who sells me the stinging nettles and kale will have it, but he never does.
-
-
Lentils and Beet Greens
We have moved to our cottage for the summer and the only thing I miss about the city is the farmers' market. The lady we usually buy vegetables from here wasn't sure if she was going to keep it up this year because it is so much work and it's getting to be a bit much for her. Her sign hasn't gone up yet, but we are keeping our fingers crossed.
-
-
Make a Giant Greek-Style Salad to Use Up Extra Veggies
Until my local vegetable lady starts selling her produce, I'm stuck with buying vegetables from the grocery store in our very little cottage town. That means produce from all over the world, despite the fact that most of it is being grown right in our Province. So when I was back in the city for a couple of days, I headed to my local organic market and loaded up on Ontario fruits and vegetables.
-
-
Try a Tart Rhubarb Crisp
Sara posted a recipe last week for a Rhubarb Crumble and this week I have a different recipe for rhubarb that is just as easy to make, but perhaps a bit lighter. Rhubarb is such a tart vegetable, that it is often paired with sweeter fruit, such as strawberries or raspberries, as in Sara's recipe. Personally, I like the tartness, and this recipe is just the straight ahead rhubarb that I got from the farmers' market.
-
-
Emeril's Spicy Pickled Turnips and Beets
Emeril Lagasse's recipe for spicy pickled turnips and beets from the Sure-Fired Falafel episode of Emeril Green.
-
-
Tempeh Nicoise Salad
I often used to order Nicoise salads at restaurants. They?re generally healthy and delicious, and feature an interesting combination of flavors and textures. But recently, I?ve started to cut back on my seafood intake. First, I strayed from large fish like tuna because of concerns about mercury content and sustainability. Then, I just seemed to stray a little more.
-
-
Refreshing Watermelon Summer Rolls
I live for summer rolls and can't help but to order them nearly every time that I go to a Thai restaurant. But you really don't need to go to a restaurant to order them because they are super easy to make at home. In a recent issue of Body and Soul magazine, I found an even better take on this old favorite in the form of a kiwi summer roll. The texture of the seeds with the rice noodles was excellent but we simply don't grow kiwi in South Carolina.
-
-
Preserving the Harvest: Pickled Roasted Red Peppers
As much as I love the summer there is something wonderful about the autumn and the coolness in the air. After the indolence of lying on my deck at the cottage reading all of August, September is the month of scrambling to get myself back into order and October is the month where my routine falls into place. That means, back to my farmers' market and this year, it means canning and preserving.
-
-
A Colourful Beet, Avocado and Pea Shoot Salad
I buy pea shoots every time I go to the farmers' market. I like to toss them onto the tops of salads or soups. You can use them in sandwiches for a bit of added crunch. Sometimes I use it as the base of a salad like the beet salad I made a few weeks ago. This time I added some avocado for a richer salad.
