Archive for March, 2012

Go Eco When Dyeing Eggs

When I was young, each Saturday before Easter we dunked hard-boiled eggs in coffee mugs filled with those classic fizzing tablets that instantly produced vibrant colors. That was during the ’70s, or the better-living-through-chemistry decade, when no one questioned whether our little fingers were being covered in toxic chemicals. Today, we know more about what’s in our food and how chemicals affect our health. But even though the kits currently sold in stores proclaim to be nontoxic, many still contain synthetic food dyes that studies have linked to allergies and behavioral problems like ADHD in children. Last year, the FDA even considered banning artificial food coloring. Why not skip the kits with neon colors and glitter pens (they contain polyurethane) […]

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Before doing the research for this infographic, I knew that food waste was a major problem.  However, I was astounded by the facts because it is far worse than I thought.  Remember: Educating yourself isn’t about feeling guilty; it’s about finding opportunities to do better for the world and yourself.  Read on!   Sources: The Food and Agriculture Organization of the UN (FAO) produced a great article, Global Food Losses and Food Waste.  Many of these stats, such as the global quantity of food wasted or loss, the regional consumer versus production statistics, and some of the consumer solutions for reducing wasted food were sourced from that article.   The EPA provides stats about food waste in the US.  This article includes […]

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Taste the Irish Stout of Honeys

Grant from Grampa’s Gourmet Honey in Colorado’s southern San Luis Valley introduces a new varietal, small-batch honey from the nectar of a pink desert flower called Tamarisk. This dark, strong honey has aromas of beer and molasses and its taste hints at espresso, so it’s known as the Irish Stout of honeys. Since Grampa’s Gourmet Honey is a migratory beekeeping company, our sixth-generation beekeeper Brent moves our hives depending on what’s in bloom. This allows us to harvest honey with terroir or a “taste of place” — a distinct combination of pollen sources unique to a place and season or even from a specific floral source. When you taste our new Tamarisk Honey, you will experience a flavor profile unique to the […]

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No wonder dandelion greens are so bitter—they get no respect. They’re known as a noxious weed that’s sprayed, pulled, and mowed until the lawn is free of the gold burst of its flower. The hardy plant always returns, often in the least hospitable places, like sidewalk cracks. It soon takes over the yard, the garden, the asphalt, with its sharp lance-like leaves that caused the French to dub it “dent de lion” or “teeth of the lion.” But don’t disregard this weed because it has a more pleasant side, too, if you take time to learn about its potent medicinal and nutritional properties, and discover ways to make it work in dishes. Dandelion greens are rich in vitamins A, C, […]

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Savor the First Sprouts of Spring

The snow is melting to reveal the tender shoots of the season. In the next month, winter’s squash, cabbage, and yams will make way in your box for spring’s first sprouts that are just now breaking the soil. Get ready to enjoy a fresh bounty of veggies, like asparagus, artichokes, peas, radishes, and spinach, just to name a few. You won’t want to miss the early asparagus that’s only around for a few weeks. These spears taste best steamed or sautéed because they’re so delicate, they may not stand up to grilling as well as sturdier summer stalks. Did you know that there are more nutrients in the tips than the stalks? Try making a light Asparagus Soup or Pizza. Also at their peak at the moment are baby leeks, […]

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Share the Love

For the whole month of March 2012 we are giving you UNLIMITED invitations to send for 50% off a first produce box, well not exactly unlimited, but a whole lot! So we are inviting you to share Good Food with your friends and family. How to give the gift of good food To send out an invitation, just click on “invites” on the left side of the homepage, enter your friend’s name and email address, and voilà, they’ll receive the deal. Just like you do each week, they’ll create their own box, ditching what they don’t like and substituting favorite items. They can try it out once or sign up for weekly or biweekly delivery if they choose. And even better: You […]

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The Pizza: 8 Ways

“You better cut the pizza in four pieces because I’m not hungry enough to eat six.” –Yogi Berra One of the fondest memories my siblings and I share is about pizza. My mother baked almost every day — bread, bagels, English muffins, and pizza were all in her repertoire. She came by her pizza-making skills honestly, via her father’s 100% Neapolitan and mother’s 50% Neapolitan family (the pie originated in Naples). When she was starting the pizza, she would pull out the pizza pans, thin and blackened from use, pour on some olive oil, and smear it around with her hands. The sound of her wedding ring, as she spread the oil on the pan, is a memory we cherish. […]

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