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We were inspired by the photo below to plant a pot of herbs, otherwise known as container herbs. If you don’t mind frequent watering, a pot puts fresh herbs at your fingertips—not to mention, provides lovely greenery and fragrance. You can keep one in a sunny kitchen spot, on the back steps, porch or patio,…
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Thinking ahead to Mother’s Day food, our colleague Hannah Kaminsky created this “heart-felt” endive salad recipe by cutting strawberries into heart shapes and combining them with endive, artichoke hearts, hearts of palm and hemp. Don’t worry if you don’t have hemp seeds: You can substitute sesame seeds or chopped pecans. A bright, punchy, yet delicate…
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We’re recommending vegan wraps for Earth Day. Animal-free foods are more sustainable, so today’s the day for a vegan lunch. These two recipes were sent to us from Red Rock Press, from their book, A White House Garden Cookbook by Clara Silverstein. Both are lettuce wraps, but you can also use tortilla wraps. The first…
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It’s spring, it’s asparagus season, and your specialty produce purveyor just may have wondrous, fresh asparagus in the non-traditional colors of purple and white. Low in calories, asparagus is a good source of folic acid, potassium, amino acids and dietary fiber. But people who love their flavor don’t always concern themselves with these details: They…
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If you’re looking for more ways to enjoy green vegetables, have you tried wilting? Wilted vegetables are served at some of the finest restaurants in the country, often with a filet of fish or a boned chicken breast on top. Wilting is a quick cooking technique that involves placing the greens in a hot…
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