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Bulk organic herbs, spices, teas & essential oils.

Bulk organic herbs, spices, teas & essential oils.

What's Good at Trader Joe's? Food for Maine's Future | Food for Maine's Future seeks to build a just, secure, sustainable and democratic food system to the benefit of all Maine farmers, fisheries, communities, and the environment. Cantonese Vegetarian Hot Pot New York NY: Macmillan 1995, $34.95, Hardbound ISBN: 0-02-632985-9 Reviewed by: Susan AsanovicWinter Volume: 1995 Issue: 2(4) page(s): 15 and 20 Western food writers might well heed the advise of Eileen Yin-Fei Lo in her headnote to Chai Sai, Vegetarian Chicken who advises that "the aim is to fool the eye and please the taste." Many of us do not want beef, sausage, or chicken taste-alikes yet fine ones appear in From the Earth. Actually, the food may appear similar in shape and texture, but it has its own flavor--which is very pleasing to those that do not care for meat or fish, or who simply prefer the delicious Chinese tastes and aromas applied to vegetables, grains, or beans. As a vegetarian who has delved quite deeply into Chinese vegetarian cuisine and evaluated too many bad and few truly good cookbooks on this subject, I can appreciate the excellence of this intelligent work from one of our most respected Chinese food authorities. Lo admits to not being a vegetarian.

Farmers Markets Could Generate Tens of Thousands of New Jobs with Modest Federal Support, New Report Finds They’re Growing Nationally, but Federal Policies Favoring Industrial Agriculture Hold Them Back WASHINGTON (August 4, 2011) – Over the last several decades, thousands of farmers markets have been popping up in cities and towns across the country, benefiting local farmers, consumers and economies, but they could be doing a lot better, according to a report released today by the Union of Concerned Scientists (UCS). What’s holding farmers markets back? Federal policies that favor industrial agriculture at their expense. “On the whole, farmers markets have seen exceptional growth, providing local communities with fresh food direct from the farm,” said Jeffrey O’Hara, the author of the report and an economist with UCS’s Food and Environment Program. UCS released the report just a few days before the 12th annual U.S. All that growth happened with relatively little help. Keeping revenues local also can mean more job opportunities.

Beyond Sweet and Savory: Lemon Poppy Seed Cake for My Birthday My new year started off with a few hitches. Vu slammed the door against my thumb but luckily nothing was broken. Then a few days ago, I was exiting the freeway and the car in front of me made a sudden stop. I heard a loud boom. It was moist and the brightness of lemon flavor came through. 1 cup cake flour or all purpose flour Pinch of salt 1 1/2 tsp baking powder 1 stick unsalted butter, cubed and room temperature 2/3 cup granulated sugar 3 large eggs ¼ cup sour cream 1 tbsp grated lemon zest ¼ cup lemon juice, strained 2 tbsps poppy seed 1. 2. 3. 4. 5. 6. 7. 8. Strawberry Passion Fruit Cream 8 ripe passion fruits, about 1 cup 8 oz mascarpone cheese 1 cup heavy whipping cream ½ cup icing sugar ½ cup strawberries, hulled and diced 1. 2. 3. 4. 5. 6. Assembly 1. 2. 3. 4.

American Meat—An Inside Look at Sustainable Farming in America Dr. MercolaWaking Times “Thanksgiving is a time when many of us come together and share food and conversation with our family and friends. It’s a time when we celebrate our loved ones, and reflect on that which we are thankful for. In the spirit of the holiday, we are offering our documentary American Meat to you and yours during this special week of Thanksgiving, for free. We hope that it will spark constructive conversations about how we can build a better agriculture in America.If after enjoying a free screening of American Meat, you would like to purchase a DVD or a digital download of the film (perhaps as a holiday gift…) you can do so by clicking HERE! If you put good old-fashioned organically-raised, pasture-fed and finished meat in a nutrition analyzer, you’d find it’s one of the most nutritious foods you can eat. Differences in the animals’ diets and living conditions create vastly different end products. There are basically two very different models of food production today.

Dinner Peace 10 Vegetables & Herbs You Can Eat Once and Regrow Forever 10 Vegetables & Herbs You Can Eat Once & Regrow Forever There are some ingredients I cook with so often I can never buy too many of them, and most of them are produce. Onions, garlic and fresh herbs are staples in a lot of dishes, and they may be inexpensive, but when you use them on a daily basis it can add up. Some foods are easy to regrow at home from leftover scraps, and some of them can even be grown right on your kitchen counter. #1. When garlic starts to sprout, the little green shoots are too bitter to cook with. Image via Unknown Learn more on Simple Daily Recipes. #2. The ends of carrots you usually chop off and throw away will grow carrot greens if you put them in a dish with a little water. Image via Fidgety Fingers Read more details on how to use and grow them on Fidgety Fingers. #3. Put a few basil clippings with 4-inch stems in a glass of water and place it in a spot with direct sunlight. Image via The Urban Gardener You can find more details on The Urban Gardener. #4. #5. #6.

French Herb Bread » Wonderland Kitchen After two consecutive weekends making sourdough bread using recipes that took literally days to complete, I was transfixed by this little gem while paging through the new King Arthur Flour catalog with my morning coffee: a recipe for French Herb Bread. It wasn’t just that I had recently stumbled across an adorable little bag of Herbes de Provence in my pantry (a souvenir of a French vacation–sadly, not mine). It was that the whole kit and kaboodle went into the mixing bowl in one go and would come out of the oven just a few short hours later. I was smitten, and the butter wasn’t even melting on the bread yet. By 8:15 a.m., it was measured and mixed and proofing in the oven. Look, ma! French Herb Bread from King Arthur Flour 1 1/4 cups warm water 2 T olive oil 3 cups (12 3/4 ounces) AP Flour 2 T nonfat dry milk 1/2 cup dried potato flakes 2 T herbes de Provence 1 tsp. salt 1 1/2 tsp. instant yeast Place warm water and yeast into a bowl or stand mixer. Bake the bread for 35 to 40 minutes.

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