Feb 5
Vegan Corundas
a tamale from Michoacán Mexico that are simple and easy to make
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Vegan Corundas
a tamale from Michoacán Mexico that are simple and easy to make
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Summer Adventures Outside the Comfort Zone
Sometimes we need to head off the beaten path. As we wind down the summer school holiday and start to make plans for fall, it's a good moment to wander a little bit, whether that brings us to an adventure, frees us to explore a creative path or simply reminds us of the "open-endedness" of our potential. Mark the beginning of the end of summer by roaming a little beyond your comfort zone.
Lambs Quarters
This common garden weed is easy to forage but is also sometimes cultivated for food so you might come across it at the farmers market. It has a mild flavor and can be used like spinach. Traditionally it was used to prevent and treat digestive complaints and was often cooked with beans like epazote. Learn more and get some recipes from eattheinvaders.
Corn Leaves
We're all getting more savvy about the waste generated by packaging and unused food. What if there was a way you could address both issues at once? You can! Use your corn husks, a/k/a corn leaves. Some of our farms sell corn leaves on their own for people who use them to wrap tamales or sticky rice, but the fresh green leaves around your corn cob are the same thing. The Kitchn has a couple of easy ideas for putting them to use.
Purslane
It seems like every year we're introduced to a new super food. Something packed with nutrients like Omega-3 fatty acids and beta carotene, vegan, a little hard to get our hands on and, usually, shipped in from somewhere far away. Now imagine you could get all that from a plant that grows happily everywhere from quiet country fields to cracks in city sidewalks. Prettily named purslane is a cool, crisp, slightly tangy succulent that is at its best raw in salads and garnishes. Get the whole scoop from the Chicago Tribune then head to Epicurious for recipe ideas.
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