Category Archives: In the Kitchen (recipes & more)

Making Nut Milk

I would have loved to have been in the marketing room when they started discussing what in the world they were going to call the liquid that is discharged when soaked nuts are ground in water… Because nut juice, well, … Continue reading

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Sunshine in a Jar: Rose Geranium Apricot Jam

While we in the Midwest are sweating away the hours this summer, it may not come to mind that in only a few short months the days will be shorter and cooler, until another winter will be upon us.  The … Continue reading

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Have You Tried: Making Sushi?

I recently took a raw food “cooking” class (or raw food construction class) at Raw Gourmets International in Chicago. We spent the whole day pureeing, chopping, and dicing various vegetables and nuts to make ourselves lunch and dinner. In addition … Continue reading

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Some Like It Hot – Peppers That Is!

This post is from one of the 16 interns in the Real Time Farms Food Warrior Summer Internship Program (our Fall 2011 Food Warriors have started and will be blogging  soon!). These interns collect data, pictures, and video on the growing practices of … Continue reading

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Kale Chips are Sublime

Last season, I was tired of kale. Tired of sautéing leaves, tired of putting green stalks in soup, tired of the dense chewiness, tired of hearing how good it is for me (high in flavonoids, blah blah). So, come late … Continue reading

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A Locavore Discussion: Why Preserve Tomatoes for the Winter?

Certain Op-Ed pieces stick with you. Last year I was caught by one in the New York Times, called Math Lessons for Locavores, by Stephen Budiansky. First, I felt kinship with the author when he agreed with what I learned … Continue reading

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Have You Tried: Cheesy Popcorn?

My cousin is a chef. Yes, she can debone a rabbit and braise onions for hours but those skills pale when I think of the gift she gave me one night when no one wanted to cook. She suggested cheesy … Continue reading

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Have You Tried: Making Berry Jam?

As our household creeps toward food self-sufficiency, you would think our decision to keep backyard chickens would incite more concern than canning fruits and vegetables. However, botulism is a big word and scenes from Louisa May Alcott books where women … Continue reading

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Strengthening Family and Community Ties Through Food

Today we’re welcoming guest blogger Melissa Graham, a former attorney who found more joy in the kitchen than the courtroom. These days, in addition to being the founding Executive Director of Purple Asparagus, Melissa also speaks and writes regularly on child nutrition and sustainability … Continue reading

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Eggs Benedict in 6 Minutes

I love Eggs Benedict. I can’t pinpoint the beginning of my love affair, because my love has always been there. As Eggs Benedict features prominently in most menus, I don’t think I am the only one in love. For over … Continue reading

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