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Just the words “Thanksgiving dinner” can strike fear into the hearts of the “kitchen challenged.” After all, there are romantic images of beautiful crispy brown turkeys, delicate pastry, and robust gravies and sauces plastered across the walls in nearly every supermarket, spread throughout those “women’s magazines” (thanks to Oprah and Martha), and flashing on TV. 
Make food simple, make the methods transparent. People will be amazed. They’ll try it at home. They’ll come back for more. Cooking is not for everybody. Eating, on the other hand, is and that’s good enough for us. 
When life – or your CSA – hands you not one, not two, but THREE cabbages (OK, so we collected them over three weeks), it’s time to make cabbage soup. In the GoodFood World kitchen we turned an assortment of meats and vegetables into enough soup for an army – or at least a family of 8! 
It’s time to be honest; so I’ll lay it all out right here. I’m into my third year of my 5-year plan to learn how to bake good bread, and somewhere around March this year, I lost my baking mojo! Every loaf that came out of the oven fell into two categories: brick or curling stone! 
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. 
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! 
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? 
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. 
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. |
 The Voice of Eco-Agriculture North America’s premier publisher on production-scale organic and sustainable farming. Learn more here. Book of the MonthFood From the Radical Center: Healing Our Land and Communities By Gary Paul Nabhan 
America has never felt more divided. But in the midst of all the acrimony comes one of the most promising movements in our country’s history. People of all races, faiths, and political persuasions are coming together to restore America’s natural wealth: its ability to produce healthy foods. In Food from the Radical Center, Gary Nabhan tells the stories of diverse communities who are getting their hands dirty and bringing back North America’s unique fare. Read on... A Video You Don't Want to Miss!Clara Coleman, daughter of renowned farming pioneer Eliot Coleman, has a clear plan for a new collaborative farming model called the ARC Farming Project—Agrarian Resource Collaborative Farming. 
It is in response to today's particular agricultural challenges and embraces farmer entrepreneurial diversification. Watch the video here. LEARN MORE ABOUT HOW YOUR FOOD GETS TO YOUR PLATE
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