Farmer Patti Popp’s Brussels sprouts are so beautiful that Sport Hill Farm’s stall became a bit of a scene during opening day at the Winter Westport Farmers’ Market this past Saturday. Shoppers chatted excitedly about what to make with the leaves and stems, and I was inspired to post a second time about these mild tasting and quick cooking winter gems.
Editor’s Note: In 2012 one of our main goals is to help our readers get back in the kitchen cooking seasonally inspired meals for themselves and their families. Welcome to Back to the Kitchen, our seasonal, home cooking series where … Read more
By Analiese Paik Cauliflower is in season. Shocking orange, green and purple varieties beckon from farm stand shelves and farmers’ market stalls. Heed their calls to make this healthy and delicious vegetable the centerpiece of your next meal. A member … Read more
Lentils. Do you cook with them? They are one of the least expensive yet easiest ways to add a tasty vegetarian protein to a meal. Unlike beans, which can take more than an hour to cook, they take only 20-30 minutes. In this recipe, I greatly simplified a traditional Mexican recipe.
Fairfield Green Food Guide readers are invited take the pledge to go meatless one day a week by joining Meatless Monday, a growing national movement to eat meat-free meals one day a week. Each week we’ll post a seasonal recipe … Read more
Fairfield Green Food Guide readers are officially invited take the pledge to go meatless one day a week by joining Meatless Monday, a growing national movement to eat meat-free meals one day a week. Each week we’ll post a seasonal … Read more