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A bundle of basil showed up in my CSA share this week.  I shuddered a bit thinking about that same herb growing somewhat recklessly …

From neglected (but delicious) greens to scraps that can be used to make fragrant herbal vinegars and soup stocks, there may be some food freebies in your kitchen that you haven’t yet taken full advantage of.

Red Russian Kale and Blue Potatoes is a simple recipe that combines two great vegetables at the peak of their season into one dish for an accompaniment to meat or as a vegetarian entree.

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Eggs are a serious subject in our household.  With a fiercely competitive egg toss at our annual family barbecue for year-long bragging rights, …

My husband and I recently decided to road trip to the Virginia oceanfront and visit my niece. From the D.C. area, this is a trip that should take a few hours… unless it’s summertime, in which case it takes a few more hours. After sitting in traffic for about two hours, we were painfully aware of the fact that we’d only gone 45 miles. So we did what we’re glad not too many other people do: hopped off Interstate 95 and hit up a country road, leaving the congested, bumper-to-bumper world behind us. I couldn’t be more glad that we did.

Sometimes it’s good to channel my rural roots, especially when those hunter-gatherer skills can help save ecosystems. Pull up a chair, grab a beer — or wine if you want to take it upscale — and see what’s on this extreme environmentally-conscious menu.

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This past Sunday marked the second week I volunteered at the Skippack Farmers’ Market, collecting email addresses for the weekly newsletter and handing out …

Not that long ago, many people knew how to preserve food. Information about canning, freezing and drying was passed down from generation to generation. But that’s not the case today say Susanna Meyer and Mary Clemens Meyer, co-authors of the new Herald Press book Saving The Seasons: How To Can, Freeze, or Dry Almost Anything. Passing on tips and ideas for preserving food was one reason why the two decided to create Saving the Seasons.

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There’s something special about food in a Mason jar, though I can’t quite put my finger on it.  Perhaps it’s the persona it exudes: …

In the United States one can purchase 1,000 calories of energy-dense snacks for approximately $4.00, whereas 1,000 calories of fresh produce may cost up to $20.00. This supports the idea that the high cost of fruits and vegetables can be a consumption obstacle for many.