Tag Archive for ‘Eat Local’
Lay off those Potato Chips
I read an article in the NY Times last week about large companies using the local foods movement as a marketing angle to sell more processed food. If you go to the website for Lay’s potato chips you’ll see ” Lay’s proudly supports American potato farmers.” They have a “chip tracker” so you can find [...]
In the Mood for Slow Food
Slow Food USA, an organization devoted to the practice of using local whole foods in preparing meals, originated in Italy, not surprising, and has inspired an international slow food movement.
Sixty bucks a year gets you into their inside track, in touch with a local chapter, and, importantly, informs subscribers about and supports local food [...]
01/02/09, Squash Soup on the Supper Table
Resolve to make this soup with the squash that have been hanging out in the kitchen for weeks now. A plus side to squash is that they keep forever without much fuss. They can also be forgotten – beautiful to look at it’s true, but they’re also tasty and it’s nice to actually eat them. [...]
MixedGreens Predictions for 2009
At this time of year I love to read about predictions and trends. It all started when I had a clothing company and was obsessed with color. Not that I consider myself trendy but there is something exciting about seeing how close I’ve come to predicting where we are headed. This year, I’ll have to [...]
Hard Core at the Farmers Market
This is when eating local gets interesting, or shall I say challenging? Up until now, I’ve been spoiled with all that has been available at the University Farmers Market. After a few weeks of freezing temperatures and heavy snow, it is amazing to find any vendors still at the market. On Saturday, this is what [...]
A Secretary of Food?
Among other things, MixedGreens blog is focused on food preparation. You’ve probably noticed. Cooking meals, simply that, is a huge contribution to living green – fewer fast and processed foods are required, and whole foods from local sources provide fresh ingredients that characterize and support a particular locale.
Some people hate to cook and maybe [...]
From the Garden, Chips & Dip
Just when you think you know your chips – the potato, taro, tortilla, corn, Doritos – along comes a cockeyed story from a cousin about making chips from kale.
Skeptical from the start, I made some and they’re a melt in your mouth green sensation. Light crispy morsels of kale, definitely kale. It’s a [...]
Get To Know Risotto
Superb with squash, mushrooms, marinara, kale, chicken, almost any cheese, but a certain mystique surrounds the making of risotto. It’s misrepresented, I think, as being fussy and time-consuming.
I would argue that it’s fairly simple, but does require the cook’s attention for 30 minutes or so. OK, maybe that is a bit fussy. [...]
Stuff Your Sweet Peppers
I’m not inclined to make dinner with whatever’s in the fridge, though I pretend to when I know there’s something delicious lurking there, a portobello mushroom, a leek, or a fancy chunk of cheese.
It’s not that I don’t get creative with ingredients, it’s that I favor certain flavors. It’s called being in a rut. [...]
Rutabaga Groove
You gotta love a food that sounds like a dance, a raunchy one at that. Actually, rutabagas are pretty tame, like a potato, and they have a culinary vocabulary in common: gratins, purees and soup.
Rutabagas are in season, a reason to celebrate for those who eagerly await their return each fall. [...]
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