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Fresh Facts Week 34: Water Thoughts Part 2

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Volume 8, Week 34, April 12-18, 2015 **Last week’s column continued**    So the set-up was like this. A cozy room at a top hotel in Fresno with around 50 mostly Bay Area philanthropic types who’d come to investigate what could be done with our area’s high unemployment. Like all of us, they Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 20-23, 2015

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At a Glance – Recipes Inspired by the Box Spotlight on the Herb – Bacon and Feta Frittatas Breakfast for Dinner – Chamomile and Honey Pancakes Simple Suppers – Orzo Pasta with Kale and Italian Sausage  (with Rachel O Instructional Video!) Pizza Pizza Pizza  - Veggie Pizza with Artichoke Hearts Preserving the Seasons – Fry Family Pickled Beets Super Sides – Egyptian Green Beans Spotlight on the Herb Bacon and Feta Frittatas Photo credit De Ma Cuisine Recipe via De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 4-5 slices bacon bacon grease (or 1 T butter) 1 T olive oil 3/4 C kohlrabi (or potatoes, fennel bulb, or mushrooms), chopped 3/4 C turnip (or radish), chopped 1 1/2 C onion, chopped Continue Reading

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Chamomile and Honey Pancakes

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I’ll let you in on a secret. I don’t really love tea. Ugh, I know. It annoys me too. I try. And really, I’ve come a long way. I drink it occasionally and usually enjoy it. But, the problem, especially with chamomile tea, is that Continue Reading

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Recipes Inspired by the Box! Fri/Sat April 17-18, 2015

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At a Glance – Recipes Inspired by the Box Simple Suppers – Cabbage Rolls with Bulgur Wheat and Sausage Appealing Appetizers  – Avocado, Tomato, and Fava Bean Dip Super Salads – Warm Beet Salad with Fruit and Nuts Vegan  - Spring Rolls with Spicy Honey Mustard Dipping Sauce Spotlight on the Herb – Grilled Potatoes with Lime and Cilantro with Grilled Nopales Something for the Sweet Tooth  - Citrus Smoothie Simple Suppers Cabbage Rolls with Bulgur Wheat and Sausage Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine See original recipe here Ingredients: 2 C cold or room temperature water 1 C uncooked coarse bulgur wheat 2 T olive oil, divided 1 onion, chopped 4 Italian Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 13-16, 2015

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At a Glance – Recipes Inspired by the Box Gluten-Free – Loaded Chicken and Rice Soup Vegan – Vegan Tofu Fried Quinoa  Simple Suppers – Spaghetti and Meatballs (with Rachel O Instructional Video!) Something for the Sweet Tooth  - Strawberry Pizza  Spotlight on the Herb – Fava, Lettuce and Herb Salad  Preserving the Seasons  - Orange And Grapefruit Jam Gluten-Free Loaded Chicken and Rice Soup Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1-2 T olive oil 2 C carrot (or parsnip), chopped 1 C radish (or cauliflower), chopped 1 C beets, chopped to taste, salt 3 cloves Continue Reading

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Vegan Tofu Fried Quinoa

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We don’t eat a lot of meat. We enjoy it, but it’s expensive, and we’ve found that there are plenty of other ways to get enough protein in our diet. So the meals containing meat are few and far between, and we fill in the Continue Reading

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Kitchen Basics – Paring Foods

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For some reason, I like to have three components to each meal. I don’t know why. Maybe because I grew up in a meat+starch+veggie household? I don’t adhere to that exact equation anymore, but my variation is probably closely linked. Our plates often have whatever Continue Reading

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Recipes Inspired by the Box! Fri/Sat April 10-11, 2015

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At a Glance – Recipes Inspired by the Box Appealing Appetizers – Artichoke Heart Dip Super Salads  – Green Salad with Orange Dressing Simple Suppers – Shepherd’s Pie Vegetarian  - Ginger-Citrus Stir Fry   (With Rachel O Instructional Video!) Spotlight on the Herb – Pasta, Kale, and White Bean Soup Something for the Sweet Tooth  - Beet Red Velvet Cupcakes   Appealing Appetizers Artichoke Heart Dip Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine See original recipe here Ingredients: 10-12 medium sized artichokes, stems trimmed, bottom 2-4 rows of leaves removed 5 oz. ricotta cheese or soft (silken) tofu ½ C Greek Continue Reading

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Strawberry Pizza

Photo by Jess Lessard Ingredients: Crust: 1 cube butter 1 cup flour ¼ cup powdered sugar Topping:  8 ounce cream cheese 1 cup powdered sugar Glaze: 1-2 baskets strawberries 3 tbsp cornstarch ⅔ cup sugar ¼ cup water Instructions: For crust: soften butter, mix in flour and Continue Reading

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Fresh Facts Week 32: Who’s Your Ladybug Lady?

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Volume 8, Week 32, March 30-April 5, 2015 As his preferred method of aphid control, Uncle Vern releases pillowcases full of ladybugs into his orchards every spring. This week: a look behind the scenes at how in the world anyone gets a hold of a pillowcase full of ladybugs. Ladybug gathering is a Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, April 6-9, 2015

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At a Glance – Recipes Inspired by the Box Vegan – Warm Carrot and Beet Salad with Fruit and Nuts Gluten-Free – Almond Butter Stir Fry Simple Suppers – End of the Week Pasta Something for the Sweet Tooth  Spicy Strawberry Fruit Roll-Ups Spotlight on the Herb – Lemon Cake with Chamomile-Lemon Syrup Super Salads   - German Style Potato Salad Vegan Warm Carrot and Beet Salad with Fruit and Nuts Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 1 T olive oil 2-3 carrots (or mixture of 1-2 carrots and 1 beet) chopped (peel beets, if using) to taste salt to taste pepper 1 T Continue Reading

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Recipes Inspired by the Box! Fri/Sat April 3-4, 2015

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At a Glance – Recipes Inspired by the Box Something for the Sweet Tooth – Strawberry-Balsamic Tart  (With Rachel O Instructional Video!) Soup of the Week – Chicken Noodle Soup Simple Sides – Squashed Twice Baked Potatoes Super Salads  Honey-Sesame Salmon Salad with Crispy Potatoes Something to Drink – End of Spring Smoothie Spotlight on the Herb  - Chamomile Tea Something for the Sweet Tooth Strawberry-Balsamic Tart  (With Rachel O Instructional Video!) Photo credit De Ma Cuisine Recipe via De Ma Cuisine See original recipe here Ingredients: 1 T butter, divided, melted 1 pint strawberries, hulled, and quartered lengthwise pinch nutmeg 1-2 medium onions, sliced 2 T honey pinch salt Continue Reading

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Recipes Inspired by the Box! Mon/Tues/Wed/Thurs, March 30 – April 3, 2015

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At a Glance – Recipes Inspired by the Box Spotlight on the Herb – Artichoke Heart Dip Super Salads   - BLT Salad Gluten-Free  - Beet and Parmesan Penne Vegan  Stir Fry with Mustard Greens Tofu and Almonds Something for the Sweet Tooth – Rich Chocolate Beet Muffins Soup of the Week  - Fennel Soup Spotlight on the Herb Artichoke Heart Dip Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 10-12 medium sized artichokes, stems trimmed, bottom 2-4 rows of leaves removed 5 oz. ricotta cheese or soft (silken) tofu ½ C Greek yogurt or soft (silken) Continue Reading

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Artichoke Heart Dip

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When I was a kid we ate artichokes dipped in mayo. Nothing fancy. We each got a whole artichoke and we dipped then scraped it all off with our teeth. That’s the simple way to do artichokes. And you could do that here too. Just steam the artichokes, dip Continue Reading

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Recipes Inspired by the Box! Fri/Sat March 27-28, 2015

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At a Glance – Recipes Inspired by the Box Gluten-Free – Snap Pea Pasta (With Rachel O Instructional Video!) Simple Suppers – Shepherd’s Pie with Mustard Greens  (With Rachel O Instructional Video!) Vegan – Crispy Tofu with Black Bean Purée and Microgreens Vegetarian  - Winter Frittata Spotlight on the Herb   - Roasted Beet and Mandarin Orange Salad Super Salads  - Baby Artichoke Salad Gluten-Free Snap Pea Pasta (With Rachel O Instructional Video!) Photo credit De Ma Cuisine Recipe from Abundant Harvest Organics via Rachel Oberg of De Ma Cuisine (adapted slightly) See original recipe here Ingredients: 4-5 slices bacon, cooked and crumbled rotini rice pasta reduced balsamic vinegar (start with ½ C and reduce down) 2 T olive Continue Reading

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Fresh Facts Week 30: Art Takes Love to Be Sustainable

Volume 8, Week 30, March 15-21,  2015 Art—when done well—feeds our soul. It’s not linear, it takes talent and work, and practice, and modification, and then some more work, and practice, and improvement. Art is seemingly created out of nothing, but it does require some tools: ballet slippers, pen and ink, brush Continue Reading

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