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Archive for April 18th, 2012


Moroccan Barley

Wednesday, April 18th, 2012

Barley is an under-utilized whole grain. In this recipe, Chef Staib takes advantage of barley’s ability to absorb flavor. No boring barley here!


Quinoa Ratatouille Salad

Wednesday, April 18th, 2012

Quinoa is considered to be a nutritional powerhouse and ratatouille is is packed with vegetables. Why not combine them for twice the goodness?


Chicken Moroccan Tagine

Wednesday, April 18th, 2012

One way to satisfy is to layer flavors, not calories. Enjoy this Morrocan inspired dish over rice or be even more adventurous and try barley, which is considered a low glycemic food that may help prevent type two diabetes.


Move Over, Kale Chips! Kale Buds Are Here

Wednesday, April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.


Chicken Tuscanese

Wednesday, April 18th, 2012

Recipe By Chef Jim Coleman
Fennel gives these chicken breasts an elegant touch, but they are also low in calories and a good source of vitamins and minerals.




Vital Signs Ep. 1 – Part 4

September 19th, 2011

Noelle Dames looks to extending the Greensgrow LIFE program. While, Joseph Mitsouras and his family preserve their share.



Vital Signs Ep. 1 – Part 3

September 12th, 2011

Joseph Mitsouras shares how his family includes children in meal planning.




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Move Over, Kale Chips! Kale Buds Are Here

By Lari Robling - April 18th, 2012

High Tunnel farming caught my eye because its extended growing season adds to the amount of local produce we get. While farm manager Aviva Asher was tidying up the winter crop to make way for spring, I discovered another benefit of local growing: use what you’ve got.

More wisdom »



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