Guest Post by Leanne Ely
(If this article doesn’t send you running to the nearest Farmers Market or farm store, I don’t know what will. As I say frequently, if you don’t know the people who grow your food, you just have no idea what you’re eating.)
Let me ask you something…
Would you purposely put a bowl of wood chips in front of your children in the morning, pour some milk on it, hand them a spoon and tell them to eat it?
How about slicing up some pizza topped with human hair clippings, swept off the floor of a barbershop in China. Yummy, right? Continue Reading
Simplicity itself in terms of preparation, this colorful slaw salad has spectacular flavors. It makes a unique summer picnic or potluck dish. The overall effect on the palate is light and refreshing. It’s a wonderful way to try a couple of ingredients you may not have used before–daikon radishes and fennel bulb. The carrots make this look attractive, even to kids. Continue Reading
Long and creamy white, daikon radishes are most often thought of as an ingredient in Japanese cuisine. However, they are easy to grow and exceptionally versatile to use. Daikon stores well, too, making them a superb locavore ingredient. (A locavore is a person who eats only locally grown food as much as possible.) Continue Reading