Fruits and vegetables go together like “two peas in a pod”—but are they really as similar as we’ve been told? In general, the nutrients from fruits can be quite different from those of vegetables. Their respective effects on our health can also be very different, especially when considering the varying content of fructose sugar in…
The Bittersweet Truth About the Fruit We Love to Eat
September 7, 2022
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Ratatouille Brings Out the Best in Late Summer Produce
Best made in late summer using ripe vegetables, ratatouille is an iconic French Provençal stew of tomatoes, eggplant, zucchini, and bell peppers, slowly cooked together until creamy soft. While an uncomplicated recipe, making a good ratatouille does require a bit of time. Make this stovetop version on a weekend, and enjoy it throughout the week—ratatouille…
A Secret Ingredient Makes a Simple Slaw Shine
This slaw is the Goldilocks of coleslaws. It’s slightly sweet, but not too sweet. Slightly creamy, but not too creamy. Juicy, but certainly not too wet. It has a bite, but not too sharp. The only category where it doesn’t compromise is texture: It’s very crunchy. After all, a crispy, crunchy slaw is non-negotiable. I…
Hearty Garden Vegetable Soup
Years ago, an older relative shared this recipe with me. He had grown up in rural Oklahoma during the Dust Bowl years, when times were hard, food was scarce, and bellies often went hungry. His mother tended a little kitchen garden—a luxury when many neighbors had nothing—and gleaned from it what she could. Each summer…
Backyard Farmer Raises Rabbits, Chickens, Tilapia and Fresh Vegetables at Home. He Wants You to Do It, Too.
By Ted Glanzer From Hartford Courant HARTFORD, Conn. — While there’s still plenty of debate swirling around the age-old question, Hartford resident Travis Stewart is certain what came first for him: the egg. Then came the chickens. The self-proclaimed Backyard Farmer on Preston Street, whose operation includes two raised-bed gardens with kale, mint and other…
Squeeze Your Leaves: The One Step That’ll Change Your Spinach-Cooking Game
I love buying spinach at the farmers market in spring. There is great variety to be found, from dainty babies to long-stemmed beefsteaks. Each vendor has different-looking spinach, and each farmer has a different way to cook it. I got a good one recently from a farmer friend who told me about a Chinese-style spinach…
The Secret World of Ramps: Harnessing the Wild Flavor of West Virginia’s Spring Seasonal Delicacy
One way to immerse yourself in local culture is by discovering the region’s seasonal delights. Through food and heritage, we gain a closer look at the area, its flavors, and its people. In West Virginia, the wild ramp is particularly celebrated. While foraging was a necessity in times past, many now enjoy the art of…
Demystifying the Artichoke
For many, the artichoke is confounding. While considered a delicacy in Mediterranean and Californian cuisine, for the uninitiated, figuring out how to unearth its prized heart can be a mystery. The artichoke is the bud of a thistle. The leaves cover a hairy center, or choke, perched over the meaty heart, which is the artichoke’s…
Broccoli Deserves Better
Love it or hate it, broccoli is part of our vegetarian rotation all year long. But this time of year is when the heads—actually large flowering heads that we eat before they bloom—are especially sweet and tender, with tight, bright-green to dusty-blue clusters. As a crop, broccoli goes back to the Roman Empire. It was…
How to Cook Swiss Chard
If you’re wandering through the grocery aisles or farmers market in the spring and summer, there’s a solid chance that you’ve spotted chard, and its brightly-colored stalks may have drawn your attention. But what is that rainbow-colored leafy vegetable that sits near the kale and spinach? And what’s the best way to cook chard? What Is Chard?…
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