Black beans are one of the worlds healthiest foods.  We keep a large stock of them in our pantry, and soak a big batch of

Sweet & spicy, tangy and flavorful.  I enjoy simple baked chicken – with a sauce that doesn’t require too many ingredients – but packs in

We love cabbage. This year, we planted over 30 heads in the garden – hoping to harvest them throughout summer and store some for winter

Pumpkins and Fall…a magical combination. After the warm days of summer yielded these giant french baking pumpkins (Rouge Vif D’etampes) – the start of the

With summer vegetable season in full swing, my garden is pumping out the produce. Something I’d planned for all winter and spring – this season

We planted two large rows of beets this year.   I am excited to be picking them already… roasting beets, sauteeing them, boiling, pickling… and

It’s been COLD this week. Yesterday was a high of 4 degrees. Without my garden bounty to inspire me I turn to the winter storage vegetables

Our discovery of the benefits of fermented food began with our daughter contracting a serious case of MRSA (You can read the whole story HERE).

It’s amazing how easily we can view ‘unknown’ vegetables as strange and therefore undesirable. I believe that exploration and fearless courage are keys to eating healthfully

Spaghetti & meatballs, burgers with all the fixins, Mama’s meatloaf with bacon… my family really loves these meals. But sometimes I don’t have time –

We spent all day yesterday looking for some ‘lost’ library books. Fines were accumulating, so we literally cleaned every room. Still, no books. Turns out

We love discovering staple foods from other cultures. The humble chickpea (garbanzo bean) can be quickly transformed into the smooth, luscious dip that is a mainstay

Reading the book ‘Animal, Vegetable, Miracle‘ gave me a deeper appreciation for seasonal food. Barbara Kingsolver’s book shares recipes from each season, and beautifully describes

I love to grow swiss chard.  My favorite variety is called ‘bright lights’ or ‘tri-color chard’. As you can see – it is visually stunning

I always cook too much rice. On purpose. Here’s why… Cooked rice (brown or white) is wonderful leftover in a quick cold or room-temperature salad.

One thing I love about fall is the return of comfort foods. A recipe my Mom used to make that was particularly comforting was what

We are lucky to have a great local store in town which sources wonderful, grass-fed meats from local farms. The awareness seems to be growing

I just can’t help but love pasta. It’s in my blood. Being that my hubby needs to avoid carbs – this has been a bit

Summer is nearing it’s end and the gardens are bursting with veg. I am like many of you other gardeners out there — checking out

My husband judges most Mexican restaurants by the quality of their Pork Carnitas. In my household, it’s a meal that we eat somewhat regularly. Why

Our garden is bursting right now with goodness. It’s days like this that my February self longs for… yet even in the midst of this

I often feed my kiddos leftovers for lunch… but when I plan ahead, we actually have a great sandwich! Sandwiches seem to be the typical

Dark leafy greens are the best nature has to offer. According to this source: “…green leafy vegetables are among the most nutrient dense foods available

I remember telling a friend, years ago –  ‘You don’t really like kale!  You just like it because it’s good for you!’  I had tasted some