I have a ton of Chanterelle mushrooms, a ton of apples, and more zucchini than you could imagine. Problem is we aren't home a lot so I need to figure out what to do with this that is either keepable or freezable... Ideas?
So when I'm bored at work (at a beautiful winery with acres of gardens) I pick various fruits, vegetables, and herbs. Now I have about 50 lbs. of apples, pears, and berries. What to do?
I have a huge bag of baby greens that were supposed to be a base for a salad at a large dinner party last night. Plans fell through and we went out... But now I don't know what to do with the greens before they go bad. Any ideas?
I have a bunch of fresh chickpeas and not a clue what to do with them. On the same note many other beans that I typically buy dried are fresh (and cheap) at my farmer's market). Any ideas?
Hey all, I need a recipe for making injera that does not require dairy. I love Marcus Samuelsson's food but both my sister and I are allergic to dairy (she more so). One of her favorite things is the injera but every recipe I've come across requires yogurt. I'd like to make her an Ethiopian dinner for her b-day and I have teff flour to make injera. Does Anyone know how to make it without dairy? Thanks!
I came across this article in Gourmet recently (http://www.gourmet.com/magazine/2000s/2009/03/politics-of-the-plate-the-price-of-tomatoes) and was appalled and surprised by my naivete of the subject.
As a relatively conscious eater, I had no idea that most of the tomatoes in grocery stores and restaurants (unless locally grown in season) are picked by migrant workers living in slavery in Florida. I started checking out even the more socially responsible establishments in my area and discovered that even they were using imported tomatoes.
None of us really needs a fresh tomato in December (not that they're any good...). So why is this happening? I would like to hear some of your thoughts as it's an important issue and I'm sure cases like this are not isolated to Florida tomatoes.
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