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The Rev’s Okra

By Fit Staff - June 30th, 2012

Recipe from Endangered Recipes By Lari Robling
Fresh locally grown okra cooked properly is delicious… and is never slimey!

Potato Salad with Fresh Herbs and Lime

By Fit Staff - June 26th, 2012

Recipe By Chef Jim Coleman
July 4th picnics are around the corner. This potato salad trades mayonnaise for healthier olive oil. Use the best extra virgin olive oil you can afford.

Chef Freddy’s Black Beans and Seared Tofu

By Fit Staff - June 25th, 2012

Adapted from a recipe by Chef Frederick Demers, Executive Chef, Café Martinique, Atlantis
This version is easier (truffle juice?!) for the home cook and Chef likes to swap out tofu for the fish to make it a vegan dish.

True Spanish Bread

By Fit Staff - June 19th, 2012

Recipe By Chef Jim Coleman
Here’s the situation: given time, yeast mixed with water and flour will turn into something delicious.

Olive Oil Pumpkin Bread

By Fit Staff - June 14th, 2012

Recipe By Ellie Krieger
Here the pumpkin seeds are an optional topping, but they add a pleasing crunch. The olive oil makes this especially light.

Braised Goat Meatballs with Artichokes and Fennel

By Fit Staff - June 13th, 2012

Recipe By Bruce Weinstein and Mark Scarbrough
Goat is in! Here’s a recipe from Goat Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough.

Green Beans & Asparagus with Red Pepper and Garlic

By Fit Staff - June 11th, 2012

Recipe By Chef Jim Coleman
As local asparagus comes to an end, feel free to increase the amount of green beans to to three quarter pounds or substitute a cup of julienne carrots. Toss in a few sliced fresh mushrooms at the end for a meaty note.

Stir-Fried Lettuce with Garlic Chili

By Fit Staff - June 6th, 2012

From Stir-Frying To The Sky’s Edge, by Grace Young
In China, lettuce is a popular vegetable to eat in the summer months, enjoyed for its yin, or cooling, attributes. Stir-fried lettuce is an auspicious dish to serve for Chinese New Year, birthdays, and graduations.

Creole Coleslaw

By Fit Staff - June 5th, 2012

Recipe By Urban Nutrition Initiative
Vegan mayonnaise is made without eggs, but if you can’t find it substitute low-fat mayonnaise.

Photo by Flicker user mollycakes / CC BY-NC 2.0

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.

December 2014
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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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