vegetables

Awesome salad recipes for people who think they hate salads

Now before you all start chanting “You don’t win friends with salad!” at me in a conga line, understand that I too was once perplexed at the idea that salad could be delicious. No longer. I’m going to share my salad recipes with you and hopefully you’ll have the same tasty epiphany that I did.

The ultimate guide to freezing summer’s bounty

Although we lived in the suburbs, my family lived, in many ways, like homesteaders. Every summer, we would get extra fruits and veggies, and freeze them to eat all winter. Now, my brother has a farm, and so we freeze even more — leftovers that come home from market, or “seconds.” I have frozen tomatoes, peppers, eggplant, zucchini, corn, peas, broccoli, green beans, spinach, cherries, blueberries, strawberries, raspberries, currants, apricots, plums, peaches, rhubarb, applesauce, and winter squash. I don’t claim to be an expert on freezing fruits and vegetables; however, from years of experience, I have found a handful of methods that work for me…

Using a food dehydrator for fun and science!

Apparently putting a dehydrator in a house of nerds turns it into an on-going science experiment. These experiments have left us with a good list of what foods worked and what didn’t when it comes to dehydrating. So now I’m sharing this list with you, Offbeat Homies…

Cooking vs Arranging: Why Ariel is better at not cooking than Megan

This distinction between cooking and preparing is one that always comes up when I talk to Megan about her inability to cook. I’m always like, Bitch, I don’t cook either! That still doesn’t mean you have to eat frozen pizzas for every meal Megan defaults to packaged food (which puts her in good company with the majority of Americans), while I default to cutting up produce and cheese and setting them on a plate. Megan’s food might taste better, but my food is infinitely cheaper and definitely healthier.

Vegitamins, gravy, and more: 5 uses for veggie cocktail

I can’t drink vegetable juice. However, I ALWAYS keep a jug or a can in my fridge, because Veggie Cocktail is the secret weapon that adds flavour and nutrition to ALL THE FOOD. Here are five out-of-the-box reasons to keep some around…

“Baskets!” moment: Your veggie scraps are actually delicious soup in the making

Next time you’re chopping up some veggies, get out a gallon-size zip-top bag. Toss in any edible pieces that you’re trimming. This includes peels, end bits and weird fleshy bits that wouldn’t look appetizing, but are harmless. Then use those veggie bits to make soup stock!

How to dry chillies for decor and deliciousness

When winter arrived, we harvested our chillies before the frost could get to them and found ourselves facing Mt Chillington. Since we use dried chilli in pretty much all of our Indian dishes, drying and saving them was the most obvious answer for us, and there was a certain appeal in hanging bundles of homegrown produce from the ceiling too. Here is my entirely unsanctioned, over complicated, make-it-up-as-you-go-along guide to stringing, hanging and drying chillies.

How to navigate a Community Supported Agriculture share

Thinking about joining a CSA — Community Supported Agriculture — share? I learned a lot about offbeat vegetables and how to prepare them. I learned how to roast beets without setting off the smoke detector. I know I still don’t like cabbage, after trying it three ways. definitely got creative with how to fit even more veggies into my family’s diet. And I got to use my favorite knife… a LOT. Here’s are all my tips from my experience as a first time CSA participant…