Halloween should be a fright fest for the kids, not the environment. Unfortunately, all the waste produced from single-use costumes, candy wrappers, and face paint takes its toll on our earth. Try greening your Halloween with some of these eco-friendly tips.
Well hello there, Fall! Why yes, I would like some pumpkin with my…everything.
Including dog treats.
Chayote squash is a member of the family Curcurbitacaea, commonly known as the gourd family. The plant is native to the Americas and was a staple in the Aztec culture; it was first cultivated in the area now known as Mexico. Chayote squash was introduced to the world by the invading Spaniards and can be found today in northern Africa, Indonesia, and China, to name a few regions.
There are two species of crookneck squash; the winter squash is Cucurbita maxima and the summer species is C. pepo. They are native to Mexico and Central America and before the European invasion they were introduced throughout North America but not to South America. They have been a staple food for millennia and were first documented in 1591.
Cancer is a horrific disease that continues to kill over 595,000 people each year. While there’s no cure for it yet, there are plenty of natural and dietary options that can help reduce your risk of being diagnosed. There’s no singular way to prevent cancer, but changing your habits can help.
We may not be deer or giraffes, but there are plenty of leaves out there that are edible but slip our notice. If you are trying to be an eco-conscious grower, a forager with a healthy larder, here’s some knowhow.
Squash blossoms are flowers of squash that are still growing. They spoil easily and are difficult to find fresh or at all, depending on where you live.
Butternut squash is abundant ‘round these parts lately. It’s in our CSA box, at the farmers market, at the grocery store and the farm stand. I’m not complaining! Butternut squash is a delicious and versatile ingredient that I enjoy cooking with (even if I still struggle to cut it open sometimes). I often make some version of a butternut squash risotto, but this recipe is a delightful twist on
It's the holiday season, and if you're hosting a get-together, that means making tons of food! It can be quite overwhelming, especially when you're still trying to be as healthy as possible. Thankfully, there are ways to create a healthy holiday feast that's both delicious and nutritious. This guide will show you how to make great vegetarian (and some vegan) dishes utilizing seasonal food that will both delight and fill your guests.
‘Tis the season for all things pumpkin spice…so trade out that Pumpkin Spice Latte tomorrow morning for this genuinely belly-warming, hearty overnight hot cereal. Make it with fresh pumpkin or canned, syrup or brown sugar, overnight in the crockpot or morning-of on the stovetop. No matter how you choose to execute, the pumpkin-porridge marriage is something special.