Good Food is Everybody's Business
All about living a healthy life, having safe and nutritious food, growing and making good food.
There are so many creative good food growers and processors putting their hearts into bringing back wholesome and healthy food. We’ve been so lucky to meet a few of them! Last weekend, we spent the day cooking, baking, and eating grain-based foods that connect us to good friends and their hard work.
Jerusalem artichokes look a lot like ginger, are not even closely related to the artichoke or Jerusalem, and are native to North America. They’re also called sunchokes, which makes a bit more sense considering the plant itself is a species of sunflower.
So in the spirit of Christmas and in the name of baking from scratch, here are some tips for making the most wholesome sweets (and saving money too!)
One damp day in November, I opened the door to pick up the mail and… lo and behold, there sat a fairly limp, slightly damp brown paper bag slumped against the door. What kind of goodies appeared out of nowhere?
Can you name all the ways food is wasted especially by consumers? Hint: the problem is systemic.
It’s only recently that I started to become enthusiastic about Brussels sprouts (and for the longest time I thought it was “Brussel” sprout). They’re up there with Lima beans on the list of vegetables people tend to despise. I had to find out if they were really so bad – how could they be, when they look so adorable?
Kate had never before encountered a parsnip until the week they suddenly appeared at the food co-op. Parsnips can be counted among the roots and tubers – they’re closely related to carrots, no surprise considering their appearance. They’re woodier though, with a distinct earthy flavor. And she makes “fries” out of them!
This being my first time cooking with fresh plums (or any plums for that matter), and also my first time canning such a large quantity of jam, I conducted a new experiment with each batch. I wanted to see what tasted the best, and also what was the easiest method of converting raw fruit into jam. Peeled or not? Diced or mashed?
