A food pantry in Bloomington Indiana hosts a seasonal farm stand where people show off and sell their homegrown goods, and build community connections in the process.
Plan ahead for those nights when you don't feel like cooking. This simple soup is packed with flavor and perfect for freezing.
Here's a quick and savory idea for persimmon purée: mix it in with your vinaigrette!
A perfect blend of hearty and savory, this soup is a great way to warm up during the winter months while getting a good dose of greens.
Scientists are keen to figure out how diet influences aging, including brain health. Could a serving or two of daily greens mean less cognitive decline?
This cheesy garlic kale is sautéed on the stovetop, leaving precious oven space open for other holiday dishes. It takes only ten minutes to throw together!
Ruthie Cohen's son named this dish "Swamp" almost 20 years ago, and the name has allowed her to claim the recipe in a way that is singular to her family.
To develop a new variety of kale tailored, plant researchers are surveying consumer attitudes on the leafy green. The takeaway so far? "Be less like kale."
This dish will look like a crustless pizza when it comes out of the oven. The cheese curds and eggs create a base for the tomatoes and greens.
It's time to start saving the heels from your loaves of bread.
Nicolette Hahn-Niman wants ranchers to change their practices to meet consumer demand. Radishes and kale on the plate. And, the GMO debate in Colorado.
In addition to some of our favorite stories from 2015, we examine the pros and cons of fertilizers. And, what we flush down the toilet could become energy.
Cali. drought has not meant new opportunities for Midwest farmers. Nicolette Hahn Niman has ideas for how the beef industry can do it better. And, kale salad.
Let your kids experiment with making food. Sarah Elton tells us why. We tap maple trees. Kale and chocolate for our snacks. And, carbon in the Corn Belt.
A program in Boston is whetting kids’ appetites for local produce by taking them on a tour of the food system, from seed to market to plate.
Dr. Drew Ramsey connects brain health with certain types of foods. Chef Daniel Orr cooks some baby turnips with pears. And, meet the superweed Palmer Amaranth.
Cold brew coffee keeps 'em dancing late into the night at The Bishop. Bok choy and kale with Asian flavors. Farmer Teresa Birtles grows for local chefs.
Asian flavors enhance all the kale your garden is producing these days. No kale? Use collards or Swiss chard instead!
Daniel Orr whips up Brazilian dishes in celebration of the World Cup. Agritourism offers "authentic" farm experiences. Tools on loan from Mother Hubbard's.
We combine local ingredients with global flavors in these recipes. To impress your friends, learn to pronounce the Portuguese names for these dishes!