Paul Schwennesen from Double Check Ranch raises grassfed beef in the San Pedro Valley east of Phoenix. He has a master’s degree in government from Harvard and we wonder if he raises smart cows, too. We asked Paul to describe his perfect food day…
In this special In Season post we’ll get to meet one of the Valley’s farmers, Arnott Duncan and Duncan Family Farms located in Goodyear. Specializing in greens and lettuces, Arnott and his wife Kathleen have been farming for over 20 years and they grow certified organic produce available from October…
You probably already know that if you see mesclun mix on a menu, you’re getting salad greens but that might be all you know. There’s some new learnin’ to be had with the origins of mesclun mix and a sultry fresh cream salad dressing recipe.That recipe and more after the…
If you’ve been waiting for a good excuse to make a giant batch of your favorite cookies or looking for a way to share all that extra swiss chard in the garden, we have a good one. On April 30th at 7 pm at The Icehouse, the NYC based non-profit…
You recently learned about rutabagas. This week, before it gets too late, I want to show you turnips so you can really tell them apart. They look so similar but have a big difference in taste. While rutabagas are sweet and yellow fleshed, turnips have a strong cabbage flavor and…
Chow Bella asked that I write a special post about composting since many of us (myself included) are hurriedly taking advantage of the spectacular weather we’ve had lately and starting backyard (or frontyard) vegetable gardens, including beginning to compost at home. Even though I work at a farm, I haven’t…
We really need to get some marketers to rebrand some of these veggies. You know how prunes were sassed up as the new “dried plums?” We need to rename rutabagas: purple flushed champagne-hued root, or something like that. You may or may now know it, but you love rutabagas. They’re…
For a while now, we’ve been able to get our Thin Mint Girl Scout cookie fix out of season by heading to the supermarket and picking up Keebler Fudge Shoppe Grasshoppers. In fact, we’ve found similar cookies or knock-offs for all the other Girl Scout cookies, except the popular caramelly, coconutty Samoas. Those…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll teach you everything there is to know about local produce in our weekly series, In Season. Today’s harvest: Swiss Chard Swiss chard needs a new name. It makes me think of swiss cheese, and it’s…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce. This week’s harvest: Mustard Greens So, this week we’re delving into the happy land of mustard greens. Mustard, for me, evokes thoughts of Grey…
How fun is this new book planned by Dirt Candy NYC? Dirt Candy NYC is a brilliantly named vegetable based restaurant in NYC and is one of the only Michelin-recommended vegetarian restaurants in America. Even the most tired home cooks will drag their weary rears to be inspired by the…
Catch a free screening of the documentary Lunch Line at the downtown ASU campus February 28. It’s a regular smorgasbord. Seems like everyone is trying to improve school lunches these days. Of course there’s Michelle Obama. And our Michele Laudig blogged about a recent event in Scottsdale that brought chefs, and students together…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce. This week’s harvest: Winter Squash. Winter squash is actually a fall harvest vegetable but is eaten during winter, thus the name. Just like fine…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce. This week: Preserving the harvest Part of being a responsible backyard gardener, CSA member, farmers market supporter is using up what is in season…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce. This week’s harvest: Radishes Here’s a vegetable appropriate for Valentine’s Day. These blushing fireballs are cute and sassy, come in lots of shades of…
Jennifer Woods Just when we think we’re going to have an easy dinner filled with interesting preschooler conversation about sandboxes and spiders, it ends up like this: … Stop talking and eat your food. Stop playing and eat your food. Sit down and eat your food. Don’t just pick out the…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll bring you fresh inspiration for how to prepare our local produce. Today’s harvest: Tatsoi. Before we talk about this sexy spoon-shaped Asian green, I thought you might want to look at a complete list of…
Whether you’re a CSA devotee, a farmers’ market weekender or consider ketchup a veg, we’ll teach you everything there is to know about local produce. Starting this week, Jennifer Woods will bring you fresh inspiration for how to prepare locally grown produce in a new weekly series called: In Season…
