Posted by Bethany Imondi on Thursday, July 12th, 2012.
In basic terms, a vegetarian is someone who commits to a diet that does not include meat, poultry or fish. However, vegetarianism is more than simply substituting tofu and soy for meat products. It is a personal choice that might be based on religious, ethical, health or economic reasons. There are some who are more flexible in their food decisions and choose to eat fish on occasion (i.e. pescetarians) and others who are committed to a lifestyle in which they do not consume any animal products (i.e. vegans). Yet, no matter the …
Posted by Kendra Vaculin on Tuesday, July 10th, 2012.
Welcome to a new summer weekly installment at SKC called Big Apple, Small Basket. Check back to read more about Kendra’s adventures in finding, maneuvering and cooking summer dishes from the many farmers’ markets in New York City. For Week #1, click here.
Guess what? New York is still fun. In fact, New York is awesome. I am knocking touristy things off my list left and right (Staten Island ferry? Done. Gondola thing to Roosevelt Island? Absolutely) and am even starting to feel like a local sometimes. Like when I get off of the subway for work …
Posted by Kendra Vaculin on Sunday, July 8th, 2012.
Welcome to a new summer weekly installment at SKC called Big Apple, Small Basket. Check back to read more about Kendra’s adventures in finding, maneuvering and cooking summer dishes from the many farmers’ markets in New York City.
Landing a supercool internship in New York City for the summer meant one big thing: I’d be leaving home (the San Francisco Bay Area) and my other home (Chicago, where I go to school) for two months to live and work in a buzzing metropolis that I’d only ever been a wide-eyed tourist in before. New York City?! My palms sweat …
Posted by Alexia Detweiler on Monday, June 25th, 2012.
One of the best tips I got from my mother-in-law was to save extra food by freezing it. Not only do you have a last-minute meal or dessert, you cut down on a lot of waste. After a party, I used to keep the leftover food in my refrigerator until it went bad. (How many mini quiches can a girl eat?) I loved leftovers for dinner…the first day. After a while though, you start to wonder if you’ll ever want to eat spaghetti again.
I was blown away when I discovered how many food items you actually could freeze. No …
Posted by Shannon Kelley on Thursday, May 31st, 2012.
Though the calendar tells us that summer doesn’t officially start until June 20, for me, summer is signified by the end of school, the start of farmers’ markets, and the beginnings of my summer produce cravings. As I strolled through the grocery store this afternoon, I eyed strawberries, questioning whether or not it was “time” to pick up a batch. While I eventually decided that they could use a little ripening, my promenade through the aisles of fruit and vegetables made me all the more excited to enjoy them together, in blended form.
Ladies and gentlemen, it is smoothie…
Posted by Alexia Detweiler on Tuesday, May 22nd, 2012.
Bok choy is to Chinese cooking what cabbage is to German cooking. Actually, bok choy, or pak choi is called Chinese cabbage. The vegetable was harvested in the 14th century for its medicinal purposes, then eventually for sustenance. In the 1800s, it made its way to markets in the western world. Until recently, I thought the only way to cook it was in a stir fry, but after some research, I’ve found that bok choy is a pretty versatile veggie. It can be broiled, roasted, deep fried and even eaten raw.
**All About Baby Bok Choy**
In Season: Baby …
Posted by Hillary Pollak on Tuesday, May 8th, 2012.
After a long winter, strawberries are one of the first fruits to come into season. With their bright red skin and juicy flesh, they are hard to resist. Their season is fairly short, so take advantage by tossing the berries into a variety of desserts and savory dishes. They are also very nutritious, containing a high amount of vitamin C, fiber, B-vitamins, and minerals.
**All About Strawberries**
In Season: Strawberries
When to Buy: Strawberries have a short season which varies depending on the region. Generally, they are in season from April to July. Look for the freshest berries at …
Posted by Hannah Doolin on Tuesday, April 24th, 2012.
Rhubarb isn’t exactly sure whether it’s a fruit or vegetable. Although widely considered the latter, a New York court decided in 1947 that since it was used in the Unites States as a fruit, rhubarb should be counted as such. (This reduced rhubarb tariffs, which were higher for vegetables than fruits.) It closely resembles celery, but with a pinkish green or even deep magenta hue that clearly sets it apart. Use raw stalks in fresh, crisp dishes for a strong, almost sour taste. Rhubarb’s tart flavor also makes it a perfect ingredient in desserts, complimenting the sweetness of crisps and …
Posted by Julie Sophonpanich on Monday, April 23rd, 2012.
In celebration of Earth Day yesterday, I decided to look up some fun recipes to recreate here on Small Kitchen College. I was trying to find something all-natural, using lots of vegetables and environmentally friendly ideas. I came upon this Meatless Mondays recipe from a food blog My New Roots.
I was so astonished by her genius idea of using a cabbage leaf as a bowl that I decided that I must try it out for myself. The recipe calls for the use of Freekeh, a grain similar to a cracked wheat. But the funny name and the exotic origin (Lebanon, Jordan, Syria, and Egypt) was a bit too scary for me, so I opted to try something that seems more approachable: quinoa.
Posted by Bethany Imondi on Monday, April 16th, 2012.
As American farmer and social critic Wendell Berry once said, “Eating is an agricultural act.” In today’s society, where fast food restaurants sit on every corner and advertisements for microwaveable meals penetrate the airwaves, Barry’s words seem to have lost their luster. Identifying the true agricultural components of the food we consume each day has become an almost impossible feat.
Many remain ignorant of the behind-the-scenes life of the farms, factories and manufacturers that produce the items on their dinner plates. However, for those in search of greater consciousness about their food, consumers have turned to farmers markets, a niche …