Simplicity is a major focus for many after the New Year. Less plans, less stuff and less work. It’s almost like spring cleaning but without the chirping birds and spring thaw. Since the days are short and the winter is long, there is plenty of time to figure out ways to simplify before summer hits.
Could Cauliflower be the “Star Food of 2015″? Dara Moskowitz Grumdahl thinks it might and she shares her Top 5 ways to use it here!
There’s a good chance that many of the suddenly trendy vegetables that foodies latch on to in the next decade will benefit from research at the University of Wisconsin-Madison.
Summer Squash is very much in season. Always terrific charred on the grill, this veggie lends itself to many different types of cooking and they’re cheap at the farmer’s market right now. Here are Dara’s favorite things to do with them!
it’s the height of Zucchini season right now! Also known as the time of year you look around and think: Why did I plant all of these zucchini? There are too many too many! So, here are Dara’s top 5 recipes for using summer zucchini!
Daniel Winer drinks a glass of home-pressed vegetables every day. He has a vested interest, after all, as the CEO of JuicePresso. “I’m not a huge believer in skipping all your meals like some people say. I like to think of it as an addition, or if you do one meal,” Winer said.
In cold weather climates, the traditional farming season is over by the first freeze. But a new trend in agriculture is allowing farming to continue year round.
As much as I don’t want to admit it, the weather dictates a lot of what I do. It affects the way I dress, my daily schedule, my eating habits, and of course it affects my mood.
A cold night is expected across the state. In fact, here in the metro, we could get our first hard freeze. For gardeners, this is an especially busy time as they have to get their plants and produce ready for the cold.
Making healthy dinners doesn’t have to be overwhelming. Better For You cooking classes — at a price of just $30 — can help you whip up something delicious in the kitchen. It’s the root vegetable time of year — carrots, parsnips and turnips are every where.
The Centers for Disease Control (CDC) recently released its “eat your fruits and vegetables” reminder. It used to be the experts suggested people eat between 3 to 5 servings of vegetables and 2 to 4 servings of fruits each day. But now the CDC says the number of servings depends on the person.
Four times each week, Phua and Blia Thao head to the Minneapolis farmer’s market with crates of fresh produce. Their displays of chemical-free vegetables are rich in both color and nutrition. Blia said that a health-conscious consumer is driving an increase in his business.
The beauty of a weekly crop share is that there is never a shortage of produce in our fridge. Even our smaller salad share keeps us eating fresh meals through the week. I look forward to receiving the box each week so I can dig in and start meal-planning.
WCCO viewers picked their favorite farmers market in the state and the winner just happened to be the location that Zagat named as one of the eight must-visit farmers markets in the county. It’s the St. Paul Farmers Market, a market celebrating 160 years in the making. This is what sets St. Paul apart is the freshness of its products.
Get ready for another shot to the pocket book. Fruit and veggie prices are ready to go up. According to CBS News contributor and physicist Michio Kaku, there’s been 34 percent more rain in Georgia, 25 percent higher rainfall in North and South Carolina and a 22 percent rise in rainfall in Alabama.