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.

Excerpted from Cold Cereal & Toast
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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.

Excerpted from Cold Cereal & Toast
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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.

One of the advantages of living in the Pacific Northwest: access to just-caught, wild fresh fish, and in particular, Chinook salmon.

Excerpted from TakePart.com
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What if there was a way to help our Iraq and Afghanistan war veterans re-enter society and find a career they loved that also heals the trauma of combat?
Michael …

Earlier this month, I pulled the last of the spinach to make way for a summer crop. While other area growers were just getting their first harvest, my early-sown crop had been clipped twice, and was starting to bolt to seed.

This week my CSA share included lettuce, kale, arugula, bok choy, and spinach. That’s a lot of greens for a single gal to eat. But not a leaf will go to waste. Here are my tips for making the most of all that green goodness.