By Megan Myers, October 3, 2012
When I was a kid in Wisconsin, we had raspberry and black raspberry bushes growing in our backyard. Once those berries started to ripen, the family would head out every day and pick as many as we wanted for an afternoon snack. Even our Springer Spaniel was in on the act, snagging the low fruit while we went for the higher ones that tempted the neighborhood birds.
By Allison Burch, September 27, 2012
I want to talk about fall color. Not the typical autumn hues of fiery red, rich gold and deep umber but one color not normally associated with fall: green. In particular, the green you see in the produce section this time of year.
By Allison Burch, September 18, 2012
UPDATE: Thank you to everyone who entered! Congratulations to our winners Shea Fox, William Radkovich, Jennifer Essad, Koren Feinstein, and Carol Martell!
By Megan Myers, September 11, 2012
Is there anything more refreshing than the juicy sweetness that bursts when eating a cold grape? I know I’m not the only one who tries to keep grapes cold for ultimate enjoyment, even making sure to put them next to a cooler pack in my lunch bag. My son has gotten on the grapey train too, gobbling them up by the bowlful after a long afternoon playing outside.
By Paige Schilt, September 5, 2012
Fresh, flavorful organic grapes are at their peak during back-to-school season. Here’s how to pick pick the best of the bunch for lunch boxes, snacks and other grape delights.
By Megan Myers, August 18, 2012
Does anyone else build an entire meal out of summer fruits? I find it hard not to insert fruit into every meal, especially when we’re in the height of the hot weather and need all the cooling, quenching refreshment we can get!
Stone fruits like peaches, nectarines and plums (and yes, even cherries!) may seem too fussy for summer snacking due to the large pits, but every juicy bite is worth it!
If you’re doing more than just snacking with stone fruits, look for freestone varieties, which have easily-removed pits.
By Megan Myers, August 8, 2012
There’s no doubt about it: tomatoes are one of the best things about summer. Once those vine-ripened beauties start appearing, my brain goes into overdrive coming up with ways to use them before the season ends. Roasted and topped on salads, sautéed with garlic and served with pasta, or sliced thick and added to sandwiches — my mouth is watering just thinking about it!
In fact, my summer tomato love has led me to “put up” 40 pounds of heirloom paste tomatoes this year. Even if you’re not a canner, you can still enjoy juicy, flavorful summertime tomatoes in these recipes. But you better eat up because the heirloom season doesn’t last long!
By Alana Sugar, August 6, 2012
The mild, delicate flavor of zucchini is makes it an ideal addition to summer salads, simple side dishes, light dinners and even yummy desserts!
By James Parker, July 31, 2012
I can remember a time, as a kid in Mississippi, when tomatoes were not the common grocery store commodity they are today. They were also far from the uniformly sized, blemish-free, picture-perfect specimens most of us see in our local stores year-round. The tomatoes of my youth were scarred, irregular and transit-weary. They were also almost non-existent in the fall, winter and spring. Then they would flood the grocery stores, farmers markets and family gardens in the summer.
By Lindsay Robison, July 24, 2012