Food

Most environmentalists I know dabble in some form of food preservation. From wild fermentation to dehydration to freezing, there are many ways to keep local, organic produce year-round.

The urban landscape is often associated with barren scenes of concrete and steel.

All at once tart, sweet, spicy and fresh, this crunchy celery salad is dressed with a tahini and date dressing spiked with lemon juice and mint.

Serves: 6

Piquant peppered feta cheese and fragrant lemon juice and zest are ideal additions to roasted asparagus. Serve for an easy brunch or dinner side dish, topped with a poached egg, if you like.

Peas, asparagus and a touch of cream and dill make this soup perfectly festive for spring. It’s excellent served hot, and you can also enjoy it chilled.

Serves: 6

Master gardener Mark Cullen answers reader questions about veggie gardens, pest control, composting and more.

Spring is here and many of us are busy planning our soon-to-be-bountiful vegetable gardens.

Lacinato kale, also known as dinosaur kale, isn’t as tough as curly kale and lends itself well to raw salads like this one. This recipe will easily double for a big group or potluck.

Mint and fresh lime juice are the surprise ingredients in this incredibly refreshing morning smoothie, made with mango and spinach.

Serves: 2

We love these puddings with red grapefruit, but strawberries, raspberries or other seasonal fruits would also be terrific. Make the puddings in heart-shaped cups if you have them.