Recipe: Watermelon Salad
The end-of-summer melon harvest is in at Love is Love Farm, and we can’t get enough of watermelon salads. This refreshing recipe with watercress and mint is a super-simple weekend crowd pleaser, although sometimes we don’t bother waiting for the weekend. Use these easy cutting instructions, or to step it up a notch, grab a creme brûlée torch and graduate to Serious Eats’ Watermelon, Arugula and Chèvre salad. In case you were wondering, there’s a reason... Read More
Farm Bus: Gardeners on a Roll
From Durham, NC, a bus-load of idealistic farmers dream of teaching the nation to grow. Grow vegetables, that is. And they plan to do it from a 52-person school bus retrofitted with solar panels, a mobile greenhouse, living roof, vermacompost, and waste water collection tanks, all fueled with waste vegetable oil (WVO). The Sol Food Mobile Farm is rolling out now and headed to ten major cities targeted for their urban agriculture potential. The crew hopes to inspire younger... Read More
Farm Bill 101: Don’t be Chicken
Before you run away, let me be the first to admit the Farm Bill, and relevant issues we may vote on in November, seems a tad overwhelming and maybe just a wee bit boring. But I’ll also admit that I believe anyone who eats should know something about what they’re putting in their mouths and why. So I was glad to see the big concepts wrangled into this accessible, and even interesting, Farm Bill Interactive Infographic that addresses how we determine which foods are... Read More
How to Feed 300 Million Insatiable Americans?
Yul Kwon (of Survivor fame) shares a savory first bite of food sourcing systems and costs in PBS’ first episode of America Revealed: Food Nation (53 minutes). Food Nation: America Revealed Watch Food Nation on PBS. See more from America Revealed. Read More
Paula’s Can’t be Beet Hummus
After a sunny morning harvesting bright beets in Gaia Gardens, we were inspired to whip up our favorite make-ahead hummus. Wyoming Chef Paula Currie introduced us to this vibrant appetizer that’s a crowd pleaser anywhere, anytime. The Recipe: 1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes 1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can) 3/4 cup extra-virgin olive oil plus more for chips 1/4 cup slivered almonds 5 garlic cloves, peeled 1 1/2... Read More
Graveyard Shift: Supper at Oakland Cemetery
A chilly October mist settles over us the minute we step into the graveyard, making us a little unsure about having agreed to dine with the dead, but Esther Andrew and Chef Evan Cordes are about to shift our way of thinking. Photos by Kitty Ray Swain. In the three years since Andrew founded For Foods Sake supper club she’s treated invitation-only members to culinary experiences at secret locations from rooftops to farms; private homes to hidden gardens. But her October destination... Read More
To Bee or Not to Bee?
I heard about Rob the Beekeeper at lunch last week. Actually, overheard. But, I inserted myself into my neighbor’s conversation and extracted info about a honeybee enthusiast who manages residential hives. So, Rob the Beekeeper paid a visit to our busy corner of Atlanta and found a suitable site for a soon-to-bee colony tucked under the magnolias and crepe myrtles. In 48 hours Rob will arrive with our busy new residents, and I can’t wait. Why? Because not only are... Read More
Digging Deep through Gardening
During the past week, I’ve spent a few lucky hours in the afternoon sun helping dig out a new community garden. The hot and monotonous task among neighbors is a surprisingly peaceful, and dare I say grounding, opportunity to connect with a potential food source and so much more. Yesterday, after a Sunday picnic, we planted row after row of heirloom tomatoes, squash, melons, peppers, etc., and today I woke up to this article about the Insight Garden Program (IGP) at San... Read More
Strawberries Forever
Is there a better way to spend the first weekend in May than hand picking sweet strawberries from the vine? I think not. After a half hour or so, the quest for the perfect berry, with it’s repetitive motion and quiet focus, becomes as zen-like as Tai Chi. (But tasty!) That would explain how I emerged from my little trance with four gallons of berries. In my mind, the best way to appreciate antioxidant-packed, farm-fresh berries is to rinse quickly and enjoy immediately,... Read More
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