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Almost missed this time around, last seen here four years back: a few of the Yukon Gold potatoes have fruit this year. These are poisonous little, green tomato-like fruit with seeds that you can grow into…potatoes. You can find out more about ‘em in this POTATO FRUIT blog post from 2008, when I first ran into then (it’s the most commented post on Tiny Farm Blog!).
It’s that time of year when eggplants start to invade the psyche from all corners of the farmers market. Low in calories and fat (unless you fry them – they’ll easily absorb oil and ruin your low-calorie plans) and high in taste, eggplants are used in a range of recipes from different regions of the world. Served in the Mediterranean, the Middle East, Asia, Africa and more, you’re sure to find a favorite recipe inspired from faraway lands.
The last-plantings-of-the-season fun continues as we watch the weather and hope these crops get a jump before cool temperatures and weaker sun start to seriously slow things down. More sun is the main thing, right now, and that’s been going well. Our last beds of spinach, lettuce, radish and Asian greens, direct seeded a week ago, got well-rained in the day after seeding, and they’re all coming up now. Still, it’s been fairly windy and dry since, so we decided to hand water them, to help ‘em all along. Here, Tracy uses the Redhead water breaker to gently lay down a little flood (behind her that’s broccoli, exploded: tiny broccoli flowers from unharvested heads that we take to market as a free edible flower salad garnish). In this section, 100′ x 5 rows of lettuce mix, and the same of Bloomsdale spinach… Grow, little plants, grow! :)
The biggest celebrities in Hollywood these days might surprise you. Nope, not Anne Hathaway or Johnny Depp; it's the all-star lineup of celeb chefs appearing at the epic LA Times and Food and Wine's "The Taste" festival taking place over Labor Day weekend.
Magnesium. The "Miracle Mineral." The "Spark of Life." It is absolutely essential for nearly 300 biochemical reactions that take place within our bodies, known for playing a critical role in both bone and heart health. But, for some reason, magnesium is often overlooked. It is estimated that more than 80% of the US population is deficient in this key nutrient, leading to all manner of health issues from the mild to the catastrophic.
As the nation's second largest school district prepares for the start of the fall semester, student food critics have been hard at work sampling some healthier menu items soon to be found in cafeterias across Los Angeles.
We have ALL been touched by the lofty hand of age-related disease... cancer, heart disease, Alzheimer's and the like. Watching those around us degenerate is both tragic and ultimately inevitable. And although we cannot fight age itself, we can absolutely give our bodies a fighting chance to thrive into our later years.
I’m a cookbook junkie. I’ve got about a hundred cookbooks stacked (un)evenly on the bookshelf, and another five or ten rotating cookbooks on my coffee table—a visible signal I leave for myself that “these are the books I need to read.” Some people read novels or poetry before bed. I tuck in with a dog-eared cookbook and a copy of the latest Saveur under the pillow. This month, I’ve got these sustainable food books on my must-read roster. I know, that just leads to another three waiting patiently on my coffee table, but hey—a girl’s gotta have goals, right?
Keeping up with calorie counts can be confusing at best and depressing at worst. However, if you learn a few tricks and pick up the following habits, you can shave 100 calories off your meal and barely even notice.
[From Aug. 27, 2011] This is our second Saturday market with quite a solid harvest, both selection and quantity. Last week was fine, this week we’ve added the first of the fall spinach, also, an unexpected bushel of radish that sized up practically overnight, picked at the end of the day yesterday at the perfect maturity moment. For the record, we have: green onion (Ramrod), two kales (Red Russian, Nero di Toscana), green and yellow beans (Jade, Indy Gold), two carrots (Nelson, Touchon, mixed), radish (Rebel), cherry tomatoes (a mix of 7-8 varieties, hybrid and heirloom), Asian greens mix (mustards, mizuna, tatsoi, etc, our custom blend!), arugula, Swiss chard (Lucullus, a pale green heirloom), beet (Kestrel), salad mix (four varieties of lettuce), summer squash (Golden Dawn III, Baby Tiger and Raven zucchinis), cucumber (Fanfare and a few round heirloom Lemon), and spinach (Bloomsdale). For those who like lists!
