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 information about how food […]

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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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The Egg: 9 Ways

“Although I cannot lay an egg, I am a very good judge of omelettes.”  - George Bernard Shaw The versatility of eggs is historic and legendary. Nature has conspired to make this delicate yet perfectly contained wonder a source of protein and nutrients in your diet. They can be utilized in many recipes, with many techniques.  The 9 Ways I’ve listed will give you a classic repertoire for your weekend breakfasts or impressive Sunday brunches. I’d like to take a moment to talk about freshness. The fresher an egg is, the more it will hold its shape when poached or fried, although an egg that is more than a week old, when hard-boiled, is easier to peel than a fresh egg. […]

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Have You Tried Perkins’ Gherkins?

Ever wonder about the origins of the humble cured cucumber? Here’s a brief history lesson from Founder and Chief Pickler Tom Perkins of Perkins Pickles, a small-batch, artisanal pickle purveyor in Detroit, that’s sure to get you craving the crunch of a dill spear: While the history of the pickle stretches so far back into the mists of time that no one is certain of its origins, this feisty treat has been integral to countless people across many cultures—from Roman emperors to barroom brawlers. Here is but one interesting anecdote selected randomly from the briny jar of pickle history: Amerigo Vespucci, aside from being a map-loving hobbyist and aspiring explorer in the late 15th century, was actually a pickle peddler […]

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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 […]

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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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