In an effort to encourage folks to whip up some decent eats during this economic downturn, here’s an improvised recipe for vegetable corn chowder. It will probably set you back about eight bucks or so at the market (assuming you already have flour, butter, and olive oil in the kitchen, like mo...

Filed under: Science, Farming, Business, Vegetables, America, Local Eating, Organic In case you didn't already have enough to worry about, a recent article by the Journal of Horticultural Science and Biotechnology asserts that today's vegetables have fewer nutrients than the ones produced 50 years a...

Filed under: Vegetables, Recipes, Roasting Let me first say that I am not proud. I am not proud of having bought a bag of pre-cut broccoli and cauliflower florets in the first place. Broccoli and cauliflower are ridiculously easy to slice up, so I realize that the slight convenience is hardly worth ...

Readers may remember back in November when I announced the first installment of a two-part post on produce safety. It’s taken me a few months to get around to it, but here we are: part 2! Photo of a “sterile farm” courtesy of the Wild Farm Alliance. Part 1 of this post found me sit...

Someone I know really hates kale. Passionately. Problem is, I can't remember who it is. So after I write this, there's a good chance the kale hater in my life won't see this. And will continue hating kale. Which will......

1. Nobu's black cod Serves 1 250g fillet black cod800g Nobu-style Saikyo miso1 stalk hajikami (pickled ginger stem) Black cod is available at Japanese supermarkets. You can also use sea bass or a very thick fillet of cod. Marinate each fillet in miso. Preheat the grill to 200°C. Wipe away any ex...

Back at about this time in January, we wrote a review of Eat The View, the from-the-ground-up activist effort to get the Obama White House to break ground on a vegetable garden in front of the White House (perhaps a bit early in the year, but a well-intentioned effort nonetheless). One month later, ...

In the past year or so, the local college has started a Wellness Series of lectures designed to discuss various health topics designed to appeal to all members of the community. Unable to attend any of last year’s, I thought I might try to catch at least one this time around, so recently I dra...

To peel a clove of garlic quickly, place the garlic on a flat surface. Place the flat side of a knife on top of the clove of garlic. Press down on the knife firmly, squashing the garlic between the board and the knife. Lift the knife and the skin slides off, and the garlic is ready for mincing. If y...

Filed under: Food Oddities In a modern-day twist on Arcimboldo's apple- and turnip-faced people, artist Ju Duoqi has recreated a number of iconic paintings in the greenest of mediums...vegetables. There's Mona Lisa, dressed in folds of deep green kelp, her tofu noodle hair hanging down over her whit...