Purslane: the gourmet weed

With edible landscaping and food foraging on the rise, the status of the Purslane, the summer annual found creeping through garden aisles and springing from sidewalk cracks, has shifted from weed to gourmet. The annual succulent has smooth, reddish stems with alternating leaves clustered at stem joints and ends and yellow flowers that open throughout…

Sweet Potato Leaves

Not only are sweet potato leaves edible (unlike the leaves of Irish potatoes which are poisonous), but they’re also nutrient dense, containing as many vitamins, minerals and other nutrients as spinach. For more information on their nutritional value (along with their antioxidant and antimutagenic qualities, anti-diabetic effect, and antibacterial activity), Shahidul Islam, Associate Professor of…

Color Your Food GREEN

Following is Sara Tower’s Color Your Food GREEN handout. Download a copy HERE. Green is color of life! When it comes to the nutrient density of foods, green vegetables win out every time. The green color of vegetables, fruits, nuts, and seeds comes from a pigment called chlorophyll. Chlorophyll is the most abundant plant pigment…

Color Your Food ORANGE & YELLOW

You can download a copy of the ORANGE & YELLOW hand-out HERE. The Color Your Food Class on ORANGE & YELLOW was held at Amazing Heart Farm on July 19th, 2012. The class was lead by Sara Tower and she has offered to share her notes for the session for those who weren’t able to…

Color Your Food RED

You can download a copy of the Color Your Food RED handout HERE The Color Your Food Class on RED was held at Amazing Heart Farm on July 12th, 2012. The class was lead by Sara Tower and she has offered to share her notes: Phytochemicals are produced by plants to protect them from damage…

Chocolate Zucchini Bread

Chocolate Zucchini Bread Recipe from COLOR ME VEGAN Not vegan? Substitute eggs for flaxseed water mixture Ingredients 3 tablespoons ground flaxseed (equivalent of 3 eggs) 3 cups flour 9 tablespoons of water 1/4 cup unsweetened cocoa powder 1 tablespoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 2 cups granulated…

A Delicious Raspberry Mousse

While not vegan myself, having Sara, our 2012 intern, who is vegan (and deliciously so!) sharing our kitchen these past few weeks has whet my appetite to many new & creative ways to explore the produce just in from the garden. While the vegan diet might present as limiting to the uninitiated (such as myself),…