How To Eat Beets: History, Planting Instructions, Nutrition and Recipes

Mangles, Sugar Beets, Garden Beets, Chard, and Perpetual Spinach … What’s the diff? The beet is a master of variety. While plants like lettuce or the tomato might vary in characteristics of its edible part, each beet type emphasizes a different use of the plant. Chard for example emphasizes the edible leaves and so the…

Turning Food Deserts into Food Desserts by Design

Food Deserts:  Choice and Design Scarcity of food still exists amidst the fresh fruit and vegetable abundance most of us experience in the US.  And even in the US, people are starving themselves of nutrients through an improper diet of fast food and over-processed food.  To loosely quote guerrila-gardener extraordinaire Ron Finley, for some people…

Jicama Salsa Recipe

Jicama–humongous Let’s eat some jicama salsa. Jicama (pronounced Hick-a-ma) is an ancient food-tuber, purportedly eaten by the Mayans.  It’s a vining plant that grows in Central America and as far north as Mexico.   It has also naturalized in Asia, but it’s not native to that region.  While people have tried to grow jicama in the…

Seven Reasons Why You’ll Want to Eat Wild: Wild Food Matters (Part 2)

  In our previous post on wild foods, we mentioned some of the reasons that people don’t go out foraging.  In this post, we review some of foraging’s benefits. Benefits of wild food What characteristics does wild food have over agricultural food?  Well, first, it’s impractical to think we could live entirely off wild food…

Bark Is Food Too: Feeding Your Inner Porcupine

Mountains, Falcons, and Bark For Breakfast Once when I was a young, I read a book about a boy around my age who survived in the New York wilderness through an entire winter.  The book, My side of the mountain, inspired me.  At the time, I thought I might go out and live my own…

The Weekend Variety: Black Walnut (Juglans nigra)

This week’s Weekend Variety post is on the stately Juglans nigra, otherwise known as the black walnut.  Not a finicky tree, black walnuts grow well wherever they plant themselves.  In the late summer to early fall, the walnuts bear and then drop their round green fruits.  The husk of the fruit covers a black sponge…

The Weekend Variety: Daikon

Enter the Daikon (Raphanus sativa): It’s still winter outside and, because of this, I decided to write our very first Weekend Variety post on daikon.  This radish, one of our favorite vegetables, stores great in winter.   They stay so well that some dub them the “icicle radish” or the “winter radish.”  But not even…

Chutney Recipe: Tamarind and High Bush Cranberry

A Chutney Recipe for our locale Chutney is a delicious condiment which originated from India and spread far and wide thereafter.  Chutney usually combines a multitude of taste sensations — sweet, sour, hot, spicy, bitter–so that the mouth is overwhelmed with flavor.  During colonial times, the British brought this food over to the West, adding…

Ten Ways To Eat a Diverse Diet

  Sometimes we’re all picky.  Sometimes new foods might give us pause.  Here are ten ways to eat a diverse diet without your kids (or you) turning up a nose : 1.  Try different varieties within the same species: One of the easiest way to spread the nutrient love around in your family’s diet is…