Soup of the Evening, Beautiful Soup!

soupspread

It’s worthwhile examining our dependence on canned goods during a season when the lack of sunshine coincides with a shortage of fresh produce at the market. The days are shorter and colder, and popping open a can of soup is just too easy when you need a quick, hot meal. But the difference between fresh and canned extends far beyond the method of preparation.
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Campanula: Edible Bellflowers

Campanula persicifolia

Gardeners have long cherished many species as ornamentals, for their lovely bell-shaped flowers. Nearly all species bear blue or white flowers; extremely few have yellow flowers. A few species have been grown as vegetables, and many others are eaten from the wild.
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Living the Good Life!

One year ago I was working three jobs. I pulled espresso at a coffee shop and shelved armloads of romance novels at a bookstore. At my favorite job, I’d whip up elaborate breakfasts for sleepy-eyed travelers at a local B&B. We ate well and life was good.
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Grow Your Own - Food, That Is

Across the country, spring can’t come soon enough and the call to garden is getting louder and louder. We had the opportunity to speak to Lisa Taylor, author of Your Farm in the City, and get a little advice for new and beginning gardeners. It’s never too early – or too late – to tuck a few seeds in some soil and get growing!
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Ask Ina: What Foods Should I Avoid to Keep GMOs Off Our Plates?

The question Ina answers this week: “We are concerned about GMOs in our diet. Can you tell me which foods I should avoid to keep GMOs out of our pantry and off our plates?”
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Growing Your Own - Time to Get Gardening!

Winter Greens

It’s the end of March, thank goodness! We won’t have winter much longer, though right now summer seems like years away… Even in the middle – or late winter – gardeners dream about their gardens as they pore over the dozens of plant and seed catalogs that have arrived in the mail. How else do we get through these last weeks of cold, slush, rain, and grey days?
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Tomato Dill Soup

Tomato Dill Soup

This recipe is modified from a soup made by the Ovens of Brittany in a small cafe on a busy business thoroughfare in Madison WI. For nearly five years, I ate this soup at least once a week; it’s still my very favorite tomato soup.
Read more: Comfort Food: Tomato Dill Soup

Noodles: Like Mama Used to Make

pasta machine

Why would I make noodles when I can pop into my neighborhood grocery and get them for less than $2 a pound? And that question has a logical answer: Because if I make them, they are fresh, and I know exactly what goes into them.
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Sprouts: From Seed to Plate

I am by no means an expert on sprouting. There are whole webpages dedicated to the task, online forums full of people sharing the outcomes of their home-kitchen experiments – from novice sprouters like me to expert enthusiasts. I was thrilled to find that the sprout community is just as active as that of the bread bakers and cheese makers. More proof that people are taking an active role in their food – and with sprouts, it’s literally seed-to-plate.
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The Bridge and the Bully

Monsanto, the Monopoly

Deep in the heart of Capitol Hill, behind closed doors, national corporate bully Monsanto is working to ensure its world dominance by pressing President Obama and Congress to fast-track trade deals that force other countries to treat GMOs with the same lack of caution we in the U.S. currently do. Should this come to pass, countries could lose their right to regulate factory farms and genetically modified organisms (GMOs).
Read more: The Bridge and the Bully