Tag Archives: vegetables

How to Tell Which Foods Are In Season this Fall

Winter, spring, summer, fall…each new season brings with it a multitude of unique tastes and smells. Squash, pumpkin, chestnuts, and freshly picked apples signify that fall has come. Colorful bell peppers, cherries, and watermelon taste like summer.

It’s comforting knowing that everything has its place, isn’t it? That you can count on fresh apricots and corn on the cob when warm weather comes around. But the benefits of eating in-season produce go far beyond those daily comforts.

Seasonal food is produce that is “purchased and consumed around the time that it is harvested.” As such, eating seasonally means greater?access to a more nutritious diet, a reduction in your?carbon footprint, and financial savings in your pocket thanks to the?nature of abundance. But how do you know which foods are in season when fall rolls around?

How to Tell Which Foods Are In Season this Fall

With grocery stores sourcing?produce worldwide?it can be hard to tell which types of produce are actually in season and which were shipped from a warmer climate thousands of miles away. Here’s where you can start.

1) Check out the Seasonal Food Guide.

The Seasonal Food Guide?is an easy online tool that you can use to determine which foods are in season when, based on your exact location and the time of the year. Through this tool I discovered that the best produce available in Wyoming right now is: apples, beets, brussels sprouts and carrots! Cool, right?

2) Visit your local farmer’s market.

Shopping at the farmer’s market is a wonderful way to see seasonal produce right in front of you ? question answered! This week at our Cheyenne Farmer’s Market we saw lots of squash, pumpkins, and carrots galore. Need some recipe inspiration? Here are fourteen delicious recipes to make this harvest season.

3) Ask your neighbors.

At this time of the year, most gardeners have more produce than they know what to do with. Do your friends have fall tomatoes coming out their ears? Who knows, they may need someone to take them off their hands! Over time, you’ll grow more familiar with which foods are growing at any given time.


What fresh fruits and vegetables?get you excited about this fall??

Related at Care2

14 Foods to Eat this Harvest Season
Is it better to buy local or organic?
4 Vegetables to Plant Now for a Fall Harvest

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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How to Tell Which Foods Are In Season this Fall

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How to Store Vegetables Without Plastic

Bringing a reusable canvas?bag to the grocery store is a fantastic way to avoid sending plastic to the landfill on a regular basis. But what happens when you get all that delicious produce home? How do you keep it from going bad without using plastic wrap, plastic baggies or other types of packaging?

That’s right, we’re talking about zero waste food storage!

Stored in plastic, fruits and vegetables stay fresh for weeks. But the environmental footprint?that comes with using plastics?wildlife-destroying pollution, endocrine-disrupting chemicals, adding debris to landfills?makes?using plastic bags and wrappers far from eco-friendly.

Ready to kick your plastic habit? Here’s how to store every type of vegetable in your fridge without a single piece of plastic. Stored like this, your produce?should last for up to 2 full weeks!

Veggies by Type

Leafy Greens

Leafy greens are known for their tendency?to wilt or brown quickly. To keep your greens from spoiling too soon, first remove any tight bands or ties, then rinse and dry fully (these should not stay wet!) before wrapping loosely in a dry tea towel and placing uncrowded in the fridge. Kale, a hardier green, will stay crisp and full when placed in a cup of water like a bouquet in the fridge.

Bulb Vegetables

Bulb vegetables should always be stored in a cool, dark, dry place with good air circulation (a.k.a. a cellar or cool pantry). You can also store them?together with tubers in a thick paper bag, then place them in a cool area. A dark corner of the kitchen pantry?should work too!

Tubers

Store your tubers just like your bulb vegetables (see above), in a cool, dark location that has good air flow. What you?re trying to avoid is your potatoes getting too much sun and greening or growing eyes.

Fruit Vegetables

Fruit vegetables like bell peppers, cucumber and zucchini?have a tendency to mold, thanks to their high moisture?content. Only wash these vegetables right before you?re ready to eat them, as wetness will decrease your storage time.?Place?your?vegetables loose in the crisper if it?ll be a while before you use them, or leave them?on the counter for up to a week.

Inflorescents & Mushrooms

Inflorescent vegetables like broccoli or cauliflower should be put?in an open container or wrapped with a damp towel then placed in the fridge. However, they?will likely have the best flavor if used the day of! Mushrooms, on the other hand, should be stored in a paper bag in the fridge. Bonus tip: if they dry out before you use them, you can reconstitute with water!

Root Vegetables

Beets, carrots and the like, tend to wilt before they mold. No one wants a soggy carrot! To store properly, cut the tops off (leaving any top on root vegetables draws moisture away from the root, making them lose firmness) and then place in an open?container with a moist towel on top,?or dunk in cold water every few days to rehydrate.

How do you keep your vegetables fresh without using disposables?

Related:
Tips to Reduce Vitamin and Mineral Loss When Preparing Food
8?Tips for Keeping Vegetables Fresh Longer
Make Your Own Vegetable Broth

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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How to Store Vegetables Without Plastic

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9 Mistakes to Avoid When Planting a New Vegetable Garden

Growing your own vegetables is an excellent way to have an abundance of fresh, organic produce right outside your door. But it can take some effort to reach that point.

Whether you?re just starting your growing season, or troubleshooting an existing garden, avoiding the following mistakes will help get your garden on the right path to a successful harvest.

Mistake #1: Improper watering.

Water is important for your vegetable plants to flourish and develop your crop. But too much or too little water can be fatal.

A general rule is to give your veggies 1 inch of water per week. You can measure how much they?re getting by putting a rain gauge or a bucket in your veggie patch.

Although, this rule doesn?t take into account your local soil and climatic conditions. Check these guidelines to figure out how much water your plants actually need.

Mistake #2: Putting plants in the wrong place.

The amount of sun or shade on your veggie plants can make a big difference in their health.

But if you have limited space, it can be tempting to try and fit plants in wherever you can, regardless of how much sun they?re getting. Plants like lettuce and cabbages will be fine in those shady corners of your garden. Whereas, plants like tomatoes and squash will suffer.

Read the seed packages or labels of your vegetable seedlings to find out how much sun they need. And if you don?t have a good place for a certain variety, move on and find one that will thrive in the space you have.

Mistake #3: Choosing the wrong plants for your climate zone.

Most seed packages or plant labels will tell you what are called the days to maturity, or how long it takes to grow from a seedling to a mature vegetable crop.

This is an important number because many lower hardiness zones have a limited number of frost-free days for vegetables to grow. Longer-season vegetables, such as sweet potatoes or tomatoes, might not have enough time to mature before frost hits.

The United States Department of Agriculture has an excellent interactive tool to find out your local hardiness zone. Then you can look up the typical number of frost-free days for your hardiness zone.

Mistake #4: Waiting too long to weed.

It can be easy to put off mundane tasks like weeding, but this is one of the most important things you can do to support your veggies. Weeds left to get too big compete with your vegetable plants for water, nutrients and sunshine.

It?s best to pull out or lightly till weed seedlings as soon as you see them. You can either add them to your compost pile or leave them on the soil surface as a mulch.

Mistake #5: Ignoring your soil.

Vegetables get their nutrients directly from the soil. Adding organic matter is the best way to create healthy, fertile soil. It also improves the texture of soil and makes it easier to work with.

Mix some organic matter into your soil before you plant anything. You can buy commercially prepared bags of compost to mix in, or make your own compost.

You can also add organic mulches on top of your soil, such as grass clippings, shredded leaves or a living groundcover. These will provide ongoing nutrients as they break down over time.

Related: Which Type of Mulch is Best for Your Garden?

Mistake #6: Not rotating crops.

Certain vegetable diseases live in the soil, such as mosaic viruses. These viruses often specialize in one type of vegetable, such as cucumbers or beans. One of the best ways to rid your soil of a mosaic virus is to rotate your crops. If the virus doesn?t have a host plant for a few years, it will often die out.

Also, every vegetable needs different types of nutrients. Growing one vegetable in the same spot every year will deplete the area of the same nutrients. Whereas, rotating your crops will give all your veggies an opportunity to get the nutrients they need.

Karen?s Garden Tips has a good overview of how to rotate your vegetable crops.

Mistake #7: Spacing plants improperly.

Mature vegetable plants should gently touch each other and leave no soil visible. This helps retain moisture in the soil while giving the vegetables enough space to develop.

Vegetables planted too close together may have poor yields and an increased risk of pests and diseases because of reduced air circulation. On the other hand, wide spacing between plants can leave too much exposed soil, which increases evaporation and watering needs as well as potential sun scald.

To avoid these issues, refer to your seed packages or plant labels for their recommended spacing.

Mistake #8: Planting at the wrong time.

Deciding when to plant your seedlings or seeds can be challenging.

When you plant seedlings outside in the spring, you need to wait until the frost risk has passed, but not so long that your seedlings start to outgrow their pots. And if you grow your own seedlings from seed, you often need to start them months before your last frost date.

Directly planting seeds in your garden is also finicky. If they go into the ground too early, they could get hit by frost when they sprout. But planting them too late may not leave enough time for the vegetables to mature before harvest.

This is another area where finding out the days to maturity is helpful.

Mistake #9: Planting the wrong amount.

Overproduction or underproduction of vegetables are problems even well-seasoned gardeners often face.

In the planting frenzy of spring, it?s easy to plant what seems like just a bit extra to make sure you have enough. Those few extra plants can produce way more than you expected, which only benefits your friends and neighbors as they receive your excess veggies.

Planting conservatively can also backfire if you lose the few plants you started to pests. To prevent this, keep in mind your final use for your vegetables. Are you planning on preserving them for winter, or simply using them fresh? This can help you decide exactly the right amount to grow.

And if you don?t like a certain vegetable, any amount is too much. Vegetables like zucchini are often recommended for new gardeners because they?re easy to grow. But if you don?t like zucchini, it?s alright to say no.

Related
Do You Have to Stake or Cage Tomatoes?
Do Marigolds Really Repel Garden Pests?
12 Ways to Get Rid of Aggressive Weeds Without Resorting to Roundup

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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9 Mistakes to Avoid When Planting a New Vegetable Garden

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Your First 5 Steps to Zero Waste Grocery Shopping

When my husband and I started Zero Waste this year, friends and family had alot of questions.

“Wait, what is Zero Waste exactly?” (It’s a lifestyle that ensures you produce no trash that ends up in landfills.)

“How do you evendothat?” (You make lifestyle changes and buckle down because it’s important.)

“So, can you still buy meat at the store?” (Totally! Just bring your own container to the counter.)

“Do you have to grow your own vegetables?” (You don’t have to, but it sure helps!)

Truth is, going Zero Waste haschanged and disrupted a lot of the ways we used to run our lives. We’ve done away with paper towels and use only reusable rags in the kitchen, we make our own toothpaste and we spend a lot less money on disposable products that go straight to landfills.

But one of the greatest changes we’ve made has been in the way that we grocery shop. And surprisingly, it’s actually been pretty easy! Fun, even.

Here’s how we doZero Waste grocery shopping, and how you can start too:

1) Refuse plastic shopping bags and bring your own canvas ones instead.

Before going Zero Waste, we brought home tonsof plastic andpaper shopping bags with each trip to the store. Today, I use four cute, colorful, sturdy reusable bags and they’ve made all the difference! To ensure I never forget to bring them with me, I keep one in each vehicle and two by the door. Easy!

2) Seek out products that aren’t shrink-wrapped or otherwise unnecessarily packaged.

I’m amazed by the amount of products that areincreasingly being packaged in plastic. Shrink-wrapped cucumbers, tomatoes in plastic cubbies…the list goes on and on. Buy the regular stickered cucumber and just wash it when you get home! Or buy straight from a farmer’s market and bypass big box grocery stores all together.

3) Bring your own containers for bulk grains, meats and anything else possible.

We aren’t prepared to transition to a vegetarian lifestyle, but we have certainly decreased our meat consumption since beginning this journey. Meat production is costly to the environment sowe’ve found lots of new, healthy ways to seek out alternative proteins in our diet.

When we shop for products other than produce (staples like grains, oils, meats, etc.) we bring our own glass jars and containers and shop at a local bulk bin store! This eliminates packaging altogether and gives you the opportunity to buy the exact amount in ounces or pounds that you need, rather than over-purchasing and wasting the rest.

4) Shop produce that is in season at local farmer’s markets if you have one in town.

Farmer’s markets are a wonderful thing! We are lucky to have two local to our town, each a little bit different. We can get just about any produce in season that we need, along with goat cheeses, fresh bread, flowers, herbs and eggs! Shopping at farmer’s markets has forced us to consider what products are in season and cook accordingly. We love it!

5) Meal plan weekly to prevent wasting excess food.

My husband and I plan out our meals every Sunday before shopping for the week. This has made a world of difference in the way we’ve approached meal prep and has really taken our food waste down significantly.

Well, there you have it. Your first five steps to Zero Waste grocery shopping. Give it a try!

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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Your First 5 Steps to Zero Waste Grocery Shopping

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Ourharvest: How To Grow Your Own Organic Food

When it comes to the ways in which people obtain organic food, most cases involve actually going to a market. However, there are those who maintain their own organic gardens, which allows them a greater sense of freedom. The likes of OurHarvest will agree, but the ways in which organic food is grown might not be so familiar to you. If you’d like to know how to cultivate your own garden, for this reason, please read on.

The first step to maintaining your organic garden is protection, which is especially important when you think about the various elements that can come about. One of the reasons why greenhouses are created is due to how well they can protect whatever is growing inside of them. Of course, not everyone can make this investment. For those who can, though, you can be certain that the effort will pay off.

You must also keep the right tools at your side so that your organic garden can be made better. The tools in question include – but aren’t limited to – clay pots, soil, and compost. Each of these, as well as others, will ensure that the crops you have in mind will be grown. Leaving even a single one out of the equation will stunt your garden’s growth, as I’m sure that companies such as OurHarvest will be able to attest.

For those who are just starting out, when it comes to organic gardening, make a point to focus on the easiest crops to grow first. If you were to ask questions at a Long Island farmers market in your area, you might be given a number of responses. Some of the most common ones include lettuce and tomatoes, so make it a point to cultivate these first. Your confidence will surely grow, resulting in you being better able to maintain your garden.

Hopefully these tips have helped you kick off your organic garden. What are some of the crops that you’re looking to produce this season? Whatever the case may be, you’re not going to get far without taking the time to learn. After all, organic gardening takes ample work, not to mention a healthy dose of patience, in order to prove viable. By putting forth the effort, though, you’ll see why a garden of this nature is worth maintaining.

For info regarding farmers markets in your location, please visit OurHarvest.. Free reprint available from: Ourharvest: How To Grow Your Own Organic Food.

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Breaking News: Kids Don’t Like to Eat Vegetables

Mother Jones

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Excellent news! We have new research on whether kids like to eat vegetables:

The Agriculture Department rolled out new requirements in the 2012 school year that mandated that children who were taking part in the federal lunch program choose either a fruit or vegetable with their meals.

….”The basic question we wanted to explore was: does requiring a child to select a fruit or vegetable actually correspond with consumption. The answer was clearly no,” Amin, the lead author of the study, said in a statement.

This will come as a surprise to exactly zero parents. You can (usually) make your kids eat vegetables if you refuse to let them leave the table until they do, but that’s what it takes. Ask my mother if you don’t believe me.1

I’m not actually making fun of the researchers here. Sometimes seemingly obvious things turn out to be untrue. The only way to find out for sure is to check. And in fact, the study actually did produce interesting results:

Because they were forced to do it, children took fruits and vegetables — 29 percent more in fact. But their consumption of fruits and vegetables actually went down 13 percent after the mandate took effect and, worse, they were throwing away a distressing 56 percent more than before. The waste each child (or tray) was producing went from a quarter of a cup to more than a 39 percent of a cup each meal. In many cases, the researchers wrote, “children did not even taste the fruits and vegetables they chose at lunch.”

Yep: when kids were required to plonk fruits and vegetables onto their trays, average consumption went down from 0.51 cups to 0.45 cups. Apparently sticking it to the man becomes more attractive when kids are forced to do something.

In any case, the researchers kept a brave face, suggesting that eventually the mandates would work. We just need “other strategies” to get kids to like eating vegetables:

Because children prefer FVs in the form of 100% fruit juice or mixed dishes, such as pizza or lasagna, one should consider additional factors, such as the types of whole FVs offered and how the cafeteria staff prepares them. Cutting up vegetables and serving them with dip and slicing fruit, such as oranges and apples, can positively influence students’ FV selection and consumption by making FVs more accessible and appealing.

I dunno. Cutting up veggies and serving them with dip decidedly doesn’t make them taste anything like pizza or lasagna. I speak from decades of pizza-eating experience here. Anyway, parents have been trying to get their kids to eat their vegetables for thousands of years, and so far progress has been poor. I’m not sure what the answer is. Shock collars? DNA splicing? GMO veggies that taste like candy bars?

1Yeah, yeah, some kids actually like vegetables. Little bootlickers.

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Breaking News: Kids Don’t Like to Eat Vegetables

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Alaska’s latest crop was once a Soviet military secret

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White Dwarf Issue 68: 16th May 2015 – White Dwarf

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Alaska’s latest crop was once a Soviet military secret

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What I Learned After Diving Through Hundreds of Dumpsters Across America

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What I Learned After Diving Through Hundreds of Dumpsters Across America

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Gifts to Get Your Vegan Friend

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Gifts to Get Your Vegan Friend

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Tom’s Kichen: Pasta Fagioli with Winter Vegetables and Bacon

Mother Jones

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Pasta makes a great showcase for a season’s bounty—and not just in spring, despite the famed dish spaghetti primavera. I recently found myself in possession of some excellent butternut squash and collard greens from Austin’s Boggy Creek Farm, as well as gorgeous bacon from the throwback butcher shop Salt and Time. So, sweet (squash), pungent (collards), smoky/umami (bacon): elements of a great dish. To round it out, I decided to add white beans to the mix, using a method I recently picked up from the Los Angeles Times’ Russ Parsons: Without any soaking, you cook the beans in a covered pot in an oven heated to 350 F. Within two hours, I had perfectly tender, flavorful beans to bolster my pasta. (You can also just open a can, of course.) Grate a little Parmesan cheese and open a bottle of sturdy red wine, and you’ve got a dinner satisfying enough to overwhelm the winter blues.

Vegetarians can forgo the bacon and cook the collard greens in olive oil along with a rehydrated and chopped-up chipotle pepper, maintaining the smoke while adding a blast of heat.

Pasta Fagioli with Winter Vegetables and Bacon

1 large or two small butternut squash, peeled and cut into 1 inch pieces (a tricky task, but easily accomplished with a sharp knife and proper technique, laid out here)
Some extra-virgin olive oil
Sea salt
Freshly ground black pepper
4 or 5 slices of bacon, preferably from pastured hogs, cut into half-inch chunks
3-4 cloves of garlic, smashed, peeled, and minced
1 large bunch of collard greens, stemmed and chopped
1 pound of pasta (I used Bionaturae whole wheat spaghetti)
1 1/12 cups cooked white beans (Russ Parsons’ no-soak method here; you can also substitute 1 can of beans)
Plenty of fresh-ground black pepper
1 bunch parsley, chopped, and crushed chile flakes, to garnish
A chunk of Parmesan or other hard cheese, for grating.

Preheat the oven to 400 F. Dump the squash cubes onto a baking sheet and give them a few glugs of olive oil, a good pinch of salt, and a lashing of black pepper. Using your hands, toss them to coat them evenly with oil, and then arrange the cubes in a single layer. Bake them, turning once or twice, until they are tender and beginning to brown, about 40 minutes or so.

Meanwhile, put a heavy-bottomed skillet over medium heat and add the bacon. Cook it, stirring often, until it is brown and crisp. Remove the bacon from the skillet with a slotted soon, setting it aside. With the bacon fat still in the skillet, add the garlic. Cook it for a few seconds, stirring often, and add the chopped collards. Using a spatula or tongs, toss them well, coating them with fat and garlic. Add a pinch of salt and a dash of water. Turn heat low and cover the skillet, and let the collards cook, stirring occasionally, until they are tender.

When the squash and collards are both well underway, cook the pasta using the low-water method. Reserve about a cup of the cooking liquid before draining the pasta.

In a large bowl, combine the squash, collard greens, beans, and the cup of pasta cooking liquid. Dump the hot pasta over, and gently combine everything using a tongs or two big spoons. Add the parsley, a pinch of chile flakes, and several grinds of pepper, and taste for salt, correcting if necessary. Pass the Parmesan and a grater at the table.

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Tom’s Kichen: Pasta Fagioli with Winter Vegetables and Bacon

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