This week’s find at the farmers market: I used it in a traditional Armenian recipe: Swiss chard and chickpeas.
What Are We Eating? What the Average American Consumes in a Year from Visual Economics The average American is 36.6 years old and eats 1,996.3 lbs. of food per year. The average man is 59 and weighs 190 lbs. The average woman is 54 and weighs 164 lbs. Each year, Americans eat 85.5 lbs. of &hellip Continue reading
Did you know that Americans spend more money on fast food than entertainment? This is one factor that is contributing to Americans getting fatter and fatter, but don’t forget that portion size has more than tripled in the last 20 years and consumption of high fructose corn syrup increased by 400%! Learn other interesting facts &hellip Continue reading
Look what I found in the backyard, Cherokee Purple heirloom tomatoes! They always grow divinely in our backyard here in Western NC. I throw them in the freezer just as they are so that I can feed my tomato addiction by adding them to sauces all winter long!
The Slow Food USA $5 dinner challenge involved finding the real meaning in a “value meal”-a homemade meal shared with loved ones, made with fresh ingredients because “slow food shouldn’t cost more than fast food”. The challenge: host a dinner party based around locally sourced ingredients that support the slow food vision that cost less &hellip Continue reading
The art of making yogurt is simple: all you need is a good starter culture, an environment that provides a stable and appropriate temperature and clean equipment so you get the proper cultures growing. As “easy” as this sounded, I still purchased my yogurt at the farmers market or organic at the grocery store. &hellip Continue reading
My mom loves to send me clipped articles from my hometown paper-the Roanoke Times. Not that anyone would ever need a reason to be proud to be from the ‘Noke, but I was when I read the title “SNAP cards click at farmers markets”. Through an “innovative system of tokens”, low income customers are able &hellip Continue reading
Earlier this year, I took a fermentation class where we made (and I fell in love with) Wild Fermentation’s recipe for sour pickles. To make this version, you will need about 5 pounds of small to medium size cucumbers, 1 cup of kosher salt, 2 large bunches of fresh dill, 2-3 peeled garlic heads, dried &hellip Continue reading
A fresh radish at the farmers market signals the beginning of spring and the wealth of bounty that it offers. Radishes seem to be the vegetable that we all want to love for its vibrant color and availability yet no one quite knows what to do with it. Traditionally eaten raw, they add a &hellip Continue reading