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.
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.
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.
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.
Celebrate the benefits of our urban forests, wetlands, parks, green roofs and green walls this May 13-19, 2018 duri… https://t.co/YJ1Rt03NHM
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Interested in sustainable fashion? Check out the GRASP conference on Tuesday, May 1st at @Artscape Wychwood Barns i… https://t.co/uMi6IxjTjj
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RT @RachelsNews: So great listening to @candicebatista at the Green Living Show! And we’re so exciting that she’ll be joining us at the u…
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