Curious about canning but slightly scared you’re going to do something wrong? Worry not! I’m a canning expert and the author of Food in Jars: Preserving in Small Batches Year Round, so I’m here to help. As long as you stick with recipes from trusted sources, like those at the Kitchen, and follow a few simple steps, you can easily preserve summer’s bounty and can your own jams, jellies, and pickled veggies. Fruit-based preserves are some of the most popular, but homemade pickles are incredibly easy to do as well (and are far more cost-effective than the store-bought ones). Check out this how-to for 10 tips and tricks that will have you canning in no time! Find fresh fruits and veggies perfect for […]
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Celebrate summer’s abundance of fresh veggies with this July 2013 Good Food Calendar that brings a bit of the farm to your desktop. Summer squash like zucchini and yellow straight-neck and crookneck squash are quite bountiful right now. These sweet squash varieties are filled with fiber and vitamin C. They’re also packed with water, which helps them stand up to the heat of a barbecue in Summer Shish Kebabs. We hope this July 2013 Good Food Calendar inspires you to savor the flavors of summer. It’s easy to download the July 2013 Good Food Calendar. Just click on the ideal version for your screen and save/download. 1920 x 1080 1680 x 1050 1600 x 1200 1440 x 900 1208 x […]
Side dishes are sometimes afterthoughts or made only to accompany the main dish or entrée. What was the last side dish you had at a BBQ or summer party that stood out and really made you do a double take? Here are three simple tips to make your summer side dishes stars. First, it should be easy for you to make. Take the classic Caprese Salad. Slice and layer. And if you’re using heirloom tomatoes, you’ll see some swoons from the folks digging in. Secondly, it needs to be memorable. Anyone can toss together a potato salad. But when you serve up the Potato Salad with Blue Cheese and Bacon Dressing, people will walk right past the entrée for seconds of […]
When searching for the healthiest, most environmentally friendly fish to offer our customers, Door to Door Organics considered many factors, including the type of fish, how it was raised and caught, and its ecosystem. It’s just not as simple as choosing between wild and farmed seafood. With salmon, for example, wild-caught is the best choice because farmed salmon, which is labeled as Atlantic salmon, contains high levels of toxic pollutants, recommends the Environmental Defense Fund. But the EDF finds that wild salmon from Alaska are low in contaminants, which is exactly why we partnered with Kaleb Walker from Kaleb’s Katch, a Colorado fisherman who fishes Alaska’s waters to provide us with salmon and halibut that’s certified sustainable by the Marine Stewardship Council. When […]
Time for a little grill talk, since we’re about to usher in summer. Wow backyard guests by tossing the unexpected on the barbie, like avocados, fruit, greens, bread, and more. Our resident foodie Chef Chris rounds up her favorite crowd-pleasing BBQ recipes below. Find more grilling inspiration at the Kitchen.
Have you heard those alarming statistics in the news lately that report that 40 percent of the food in the U.S. goes to waste? A family of four throws out roughly 20 pounds of food every month, costing them about $2,000 a year, says the USDA. That, my friends, is a lot of beans, literally. So how can you have less of an effect on the Earth, keep from wasting, and get to using? You’ve already started cutting back on food waste by getting your fruits and veggies with us. We work with farms to pick the highest quality produce we can find and then only buy what you order each week, so we avoid over-ordering—a big cause of food […]
Fresh pasta noodles are a revelation — they truly are. Sure, it takes a little bit of time to make them, but believe me, the payoff is worth it. Actually, my Handmade Pasta Dough recipe takes less than an hour. Don’t be thinking you can use fresh noodles as you would boxed dried pasta, because they are very different. Their cook time is shorter and their starch level is lower, as there is more moisture in them. What that means to you is that sauces won’t stick as easily as they do to boxed pasta. I like a bowlful with some olive oil and cheese. But they hold up quite nicely to a Bolognese or Amatriciana, a bacon, onion, and tomato […]