Molly's Local Foods Blog April 2008 Archive

I've been playing around with beets lately. Spring beets. Small, extra sweet, quick-to-cook spring beets. A happy discovery has been that beets fry up into chips just like their root-vegetable ... Read More

One reason often cited for eating locally is to reduce the "carbon footprint"--how much energy is used to produce something--of your food (and thus yourself). Today's New York Times has ... Read More

Okay, it may not be able to edge out strawberry shortcake, but Buttermilk Panna Cotta is so easy to make you'll wonder why you don't have it all the time. ... Read More

If anything tastes more like spring than fiddleheads, I don't know what it is. Grassy (like asparagus), nutty (like artichokes), and earthy (like spinach), these tightly coiled tops of young ... Read More

Yesterday's "Fresh Air" radio show had an interview with Tim Fitzgerald, a marine scientist with the Oceans Program at the Environmental Defense Fund (EDF). Listen to get his tips on ... Read More

Welcome to the final day of Local Foods self-proclaimed asparagus week. As discussed in the forum, white asparagus is preferred in Europe but not commonly seen in the U.S. White ... Read More

Remember, the delicious-factor of asparagus isn't determined by its size. Asparagus as thin as pencils and as thick as your thumb can all be tender (many asparagus lovers prefer the ... Read More

Asparagus Week continues with this simple dish of steamed asparagus drizzled with a lemony dressing and topped with chopped hard-cooked egg. This Asparagus With Vinaigrette makes for an easy ... Read More

Thursday calls for something quick and easy... and satisfying. This Asparagus Stir-fry with Garlic and Black Beans fits the bill. It's fast (make it in less than 20 minutes) and ... Read More

This salad is super-fresh tasting, extra green, and a treat for those who might have only had cooked asparagus. Yes, you can eat asparagus raw. It is especially tasty when ... Read More

A gratin is far from the au gratin you may have grown up with. Well, maybe not so far. A gratin is simply a dish topped with cheese and/or bread ... Read More

It turned hot, it turned cold. Spring can never make up its mind, can it? One thing is certain (barring completely unseasonable weather): in much of the country April means ... Read More

Omelets may be the ultimate quick and easy dinner item: there are endless variations; they can be cooked in less than 10 minutes; they are full of protein and whatever ... Read More

Lovely, lovely farm box. This is our share from our CSA this week. Oranges and kiwis we've been seeing for weeks. But all of a sudden, in a week, the ... Read More

Spring is here according to the calendar, but trying telling that to the freezing wind howling outside. The beginning of each season is also the end of another. The fields ... Read More

Anyone interested in local foods and small farms should check out this article on small, old-fashioned Polish farms. There are farmers farming as farmers farmed in the 19th century. The ... Read More

I had the chance to hear the First Lady of West Virginia speak yesterday. She addressed a group of food writers and used the term "soup beans" to describe dried, ... Read More