We all want to feel good about our food choices, and buying produce from a local farmer makes it easy. But what about food that comes from afar? In some communities around the world, impoverished workers are paid low wages while their land is depleted by industrial agriculture. Luckily, the Fair Trade Certified label can
Squash is a staple in the fall and winter diet, but it isn’t always the most liked vegetable. If you find yourself on the fence about this hearty gourd, try one of these recipes and see if you can fall in love with squash. Delightfully delicious squash adds bright color and nutrition to any menu.
It’s time to dust off the soup pot and whip up something warm! Fall is finally here and you can easily chase the chill away with these 10 super soups. (Bonus: Many of these soup recipes are featured in our Deli on the daily. See if you can spot your favorite on this list and
If you have a large appetite for good food, but a ridiculously small budget to go along with it, your taste buds don’t have to suffer. There are easy ways to still live it up (at least in the kitchen) without breaking the bank. So, read on for some serious hacks to become a frugal
Pizza. Pasta. Soup. Easy foods like these are great, but sometimes that’s all you end up eating. Ready to shake up your menu? Add these simple, flavorful Asian recipes to your weekly meal plan and wake up your taste buds! Chinese Beef and Broccoli – You don’t need take out to enjoy this popular Chinese
Sometimes you want to eat healthy, but you’re short on time. Is it possible to have fast and simple meals that are still tasty and good for you? It sure is! Instead of reaching for a frozen dinner, try these 10 quick meal ideas. Chinese Beef and Broccoli – You don’t need take out to enjoy
The great thing about cooking is that you can explore the flavors of the world without ever having to leave your own kitchen. Transport your taste buds to the tropics with these tips and recipes for making Caribbean cuisine at home.
5 EASY, NO-COOK CARIBBEAN CONDIMENTS TO PUT ON EVERYTHING – Spicy, sour, and ready in 15 minutes!
Want to enjoy the most healthful food—like local, organic fruits and vegetables—year round? Preserving the bounty you’ve grown yourself or purchased from your local food co-op or farmer’s market makes it possible. And for those who live where the growing season is relatively short, it’s great way to extend the season. Simple food preservation techniques can lock in flavor, help maximize your food dollars, support local agriculture, and give you a chance to really get to know the food you eat and serve to your family.
Putting up jewel-toned jars of pickled beets and brandied peaches may be what comes to mind when you think “food preservation,” and canning has become popular across generations, with plenty of unique recipes that appeal to a range palettes. But canning isn’t all there is. Other simple ways to preserve local and seasonal foods include drying, freezing, curing, pickling and even cellaring (yes, putting your food in a root cellar; grandma did know best, didn’t she?)
For beginners, dehydrating and freezing foods are a snap—and no special equipment is required.
When it comes to nutritious preserved foods, freezing is second only to fresh foods. While freezing can affect the texture of some foods, most vegetables, fruits, meats, soups, and even herbs can easily be frozen in airtight containers for use all year long. The key is to start with cold foods so that the time it takes for them to freeze is very short. This minimizes ice crystals and preserves the color, texture, and taste of your foods.
Try freezing cold berries or chopped vegetables in a single layer on a baking sheet. Once frozen, transfer to a freezer bag or Mason jar for storage. You’ll be able to pluck a single berry or measure 2 cups worth from the container without defrosting the entire batch.
Fresh herbs, like basil, thyme, mint, and chives, can be snipped into measured teaspoons or tablespoons and frozen in ice-cube trays topped up with water. Stored in a bag in your freezer, they’re recipe-ready almost instantly.
And remember: a full freezer is an efficient freezer, so don’t be shy about filling it up!
Did you know? Nuts, seeds, and whole grains can be stored in the freezer to extend their shelf life and prevent spoilage.
Dehydrating foods is a simple and easy way to keep vegetables, fruits, and even meats stored away until you are ready to use them. Drying preserves foods by taking all the moisture away; without moisture, bacteria cannot grow and your foods stay delicious for months—even years. While there are plenty of dehydrators available, many recipes are possible using a regular home oven.
Fresh herbs can be dried in a microwave or just hanging from your ceiling! The best thing about drying is that it uses very little energy, and the preserved foods are lightweight—easy to store and transport (perfect for camping!).
Did you know? Dipping fruit slices in pineapple or citrus juice before drying can preserve their color and prevent browning. It’s delicious, too!
Home cooks have been preserving food in jars for centuries, and these days we have plenty of resources to do so safely and with confidence. Canning does require some special equipment, available at many co-ops and hardware stores, and recipes designed and tested for safety. After the initial investment in jars, a canner, and a few accessories, the expenses are minimal and the results can be phenomenal. Canned goods go far beyond the usual tomatoes and green beans. Modern canning recipes allow you to create unique and memorable foods for gifting or for enjoying yourself.
Did you know? Home-canned goods should be used within a year for optimal quality, but are safe for much longer, as long as safe canning methods were used.
Fermentation brings us some of our favorite foods: cheese, yogurt, beer, wine, pickles, and even chocolate. Nearly every culture in the world makes use of the natural preservative effects of fermentation. Fermentation works by transforming the natural sugars in foods into tart and flavorful foods that tend to resist spoilage at cool temperatures.
Fermentation is made possible by the action of beneficial bacteria— the same bacteria that keep our immune and digestive systems healthy. So fermented foods are not only practical, they also deliver a healthy dose of probiotics. Another benefit of fermentation is that no special equipment is required. You can get started with as little as a knife, a cabbage, and some sea salt, and couple of weeks later you’ll be enjoying sauerkraut!
Did you know? Every ferment is unique because of the bacteria and yeasts that are naturally present in the air and foods in that region. The same recipe can taste different across the globe!
Check out these recipes for Freezer Pesto and Oven-Dried Tomatoes from Liz McMann of National Co+op Grocers.
The Canning Across America and National Center for Home Food Preservation websites contain a wealth of information. Also, your local agricultural extension agent and neighborhood co-op are good sources for written information and classes to help you can, cure, freeze, pickle and dry this season’s abundance.
Republished with permission from strongertogether.coop.
The local foods movement is now firmly rooted nationwide. Where other trends have come and gone, the commitment to eat local foods is stronger than ever, fueled by a growing desire for transparency in food production practices, knowing where our food dollars are going, and the sheer delight of eating a freshly picked tomato. There’s no
Whether your garden is providing a plethora of produce or you pop by the local farmers market or Co-op to procure some, it’s fun to find new and fresh ways to use up the bounty available to us in late summer. Here are some freshly picked recipes to help you savor the flavors of summer.
Garden Vegetable Saute – This tempeh, zucchini and tomato saute is packed with flavor, fiber, and a lot of other goodness.
Garden Vegetable Bake – Fresh local produce and the super grain, quinoa, star in this hearty dish.
Kale Walnut Pesto with Sun-Dried Tomatoes – No need to wait until summer’s basil bounty to make pesto—you can enjoy a flavorful kale pesto any time of the year. Valued as much for its taste and texture as its nutrients, this kale pesto is simple and robust and is delicious tossed with pasta or as a sauce for pizza or a crostini. This is also an excellent use for extra kale from the garden or CSA share—and it freezes well to boot.
Grilled Veggies with Smoked Paprika Vinaigrette – Topped with a paprika, fresh basil and Dijon vinaigrette, this grilled veggie salad is bursting with flavor.
Summer Vegetable Quiche – This tasty basic quiche recipe can be easily adapted with your choice of in-season and local ingredients.
Kebabs have a lot going for them: roasted food on a stick is fast cooking and easy to serve. But far too often kebabs can come out flavorless and dry, leaving little room for excitement. Well, if you’ve avoided roasting veggies and meats (or meat substitutes) because of past kebab experiences, these tips will change
Bulk-will-doodle-do! It’s Bulkapalooza all week long. Save 15% off bulk products. (Okay, not ALL bulk. Some exclusions apply and no special orders receive the discount.) Read on for tips to become a better bulk shopper and save on pantry staples. Worry Less About Freshness – If you use some ingredients such as oils infrequently, buying