Reposted from Charlotte Locavore

In early December, my family spent a wonderful weekend in Charleston, South Carolina, a delightful culinary road trip that was a feast to our senses.

On Friday evening, after exploring the French Quarter neighborhood, we headed to Bowens Island Restaurant. Located in the marshlands, Bowens Island Restaurant serves the freshest seafood in Charleston. The oysters, shrimp, fish, and crabs that make up the menu are sourced from the river and creeks that surround the island. You can’t get more local than that!

The average wedding today is a monumental event, often costing tens of thousands of dollars. So it pretty much goes without saying that such a huge affair leaves a significant footprint both economically and ecologically. In recent years, many more couples have become more forward-thinking, taking into consideration the impact their lives have on the Earth. This thought process has led to a shift in wedding planning trends, incorporating more environmentally-friendly resources and using local, sustainable products.

An engaged couple has a seemingly never-ending list of things to do and choices to make when it comes to planning their perfect day. Having a green wedding helps to support local, small businesses while making a bold statement and helping to change the way people in your community think.

The most healthful vegetables growing in your backyard could be weeds. Lambsquarters and purslane, described by Michael Pollan as “two of the most nutritious plants in the world,” are common wild greens. They thrive in urban environments, popping up in garden plots and sidewalk cracks from Toronto to Texas.

According to Taste of Home and their breakdown of state-by-state seasonal produce for the months from December through February, my native state, Montana, is listed simply as: Dormant. This is not surprising, as not much but snow grows and accumulates from November though April. This year, however, is my second winter spent away from Montana in the sunny state of California, and I’m embracing a growing season that lists no less than 60 seasonal produce options for December. 60! Zero to 60 in just a year and a half… not bad.

With all the goals, obligations and tasks we have to complete in our daily lives, keeping true to sustainable lifestyles can be hard. Whether you’ve been committed to living more sustainably for years, or you’re relatively new to the idea, there are always plenty of new tips and tricks to learn that can help make your goals much easier to attain.

Living a sustainable lifestyle doesn’t have to be hard! Sure, sometimes it requires doing more work, but in the end, the investment of time and money is well worth the outcome. Check out these tips for how to stretch your time and money without compromising your lifestyle!

The end of November ushers in the holiday season. A stroll through the local market finds tables full with hardy greens, colorful squash and fragrant pommes. For me, it feels so natural and intuitive to craft a meal from this delicious bounty. This is when the fall fruits and vegetables are at their peak, robust and flavorful, just begging to grace the holiday table. And even if you aren’t hosting a holiday party or serving a big meal yourself, chances are you will be bringing something to share at the table, whether its a side dish, a dessert or even a bottle of wine.

Brought to you from the Pond Blog: an informative graphic to convince you of all the benefits of gardening.

With Halloween just behind us and Thanksgiving ahead, there are pumpkins everywhere (even in the Northeast where Hurricane Irene severely hampered many farmers). While most people automatically think of pumpkin pie for a fall dessert, another delicious item to consider is pumpkin cheesecake.

With the autumn rapidly dwindling into short and cold winter days (sometimes inundated with snow), you may find yourself wondering how you’re going to get your farm-fresh produce. Happily, many areas have winter markets where you can find your favorite veggies and other produce into December and into the new year. As the first installment, here’s a list for New England.

As the shortening days become colder, we are faced with a growing frequency of colds and other illnesses. What can one do against the army of microbes determined to slow our late fall workload? With the prospect of a cold scratching the back of my throat, I remembered what one friend advised: greatly increasing my intake of vitamins and minerals will help boost your immune system and combat those rogue viruses. My favorite means of accomplishing this is a carrot-ginger soup. Here is my slightly spicy recipe made with coconut milk.