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My mom came to visit this weekend, which called for decadent eating. Sunday morning was beautiful, so we decided to head out to Brooklyn for brunch and a walk through Prospect Park to enjoy the foliage. Erik and I had been to The Farm on Adderley for brunch once last summer and it was calling. Eating locally isn’t just about what you cook in your own home. It’s also important to support restaurants that make . . . → Read More: Eating Local at The Farm on Adderley The Greenmarket at Union Square was exceptionally colorful this morning. Leafy greens are still going strong. Plus, all of the bright oranges and yellows of fall are now in full swing, especially with all the pumpkins for Halloween. Add to that purple eggplants and lots of random flowers, and you basically have the full spectrum. At the north end of the market there was an assortment of every type of gourd you’ve never seen. I . . . → Read More: Market Day! We LOVE dark leafy greens. Especially covered in olive oil and garlic. Mmmm…. I understand why many people don’t, though. They’re often overcooked and under-seasoned, which makes them bitter and mushy. If you’re scared of dark leafies, Swiss chard is a good place to start , because it’s readily available and tastes a little like spinach. In fact, you could use Swiss chard leaves as a substitute for spinach in just about any recipe. We . . . → Read More: Produce Profile: Swiss Chard  One comment - (Comments are closed)  Produce Profiles  dark leafy greens, healthiest foods, swiss chard Fall in NYC brings an abundance of dark, leafy greens. Prepping any type of leafy green is a similar operation, but some greens require a little extra TLC because the ribs and the leaves cook differently. This means that you have to separate the two in order cook everything nicely. While this is always an option with softer greens like kale or spinach for taste or texture preferences, with tougher greens like Swiss chard and . . . → Read More: How to Prep Dark Leafy Greens 10 comments - (Comments are closed) Techniques collard greens, dark leafy greens, how to, kale, mustard greens, swiss chard How to make yogurt. This post is going to make some of you categorize us as hippies. I’m okay with that, because I know we’re right. But you should really give it a try once before ruling it out!! It tastes better! Really!! Homemade yogurt is much smoother than the commercial stuff, because the culturing process is slower. It’s also mellower, at least the way we make it. If you like really tangy yogurt, you . . . → Read More: How to Make All-Natural Yogurt at Home |
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