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Organic Food

Celebrate Tomato Season, Part 2! Broiled Cheesy Tomatoes

Part 1: Tomaquet, Catalan Tomato Bread When people interview me about my childhood growing up on the first organic farm in America, they seem to have an endless fascination with what I ate. I know the stereotypes by heart (and have since first grade): Tofu, brown rice, carrot sticks. NOT! Well, maybe some carrot sticks. […]

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Celebrate Tomato Season! Tomaquet: Catalan Tomato Bread

I have just harvested my first ripe red tomato, and now I am going to celebrate by sharing my favorite tomato recipes (other than sauce). This first recipe is called tomaquet in Spanish, and I only recently discovered it on my trip to Barcelona. When Eve and I first arrived at our hotel, they brought […]

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Salt Potatoes: A Summer Classic! + Newsletter Giveaway

I first heard of salt potatoes when I was at the Oatka Festival in LeRoy, New York. There was a stand selling them. They are traditionally served with Beef on Wick—which is a sliced roast beef sandwich served on a “kimmelweck” roll that has salt and caraway seeds on top. The Oatka festival is your […]

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The Easiest Fresh Summer Fruit Pie

This pie was born out of frustration, deception, and laziness. I was all set to try to recreate the famous Hess’s Patio Restaurant fresh strawberry pie (even if you don’t know Hess’s Department Store, you know the kind of pie I’m talking about—giant raw strawberries with candy-color glaze and whipped cream a mile high on […]

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Cornell Chicken: The Way-Western New Yorker’s BBQ Chicken!

If you are in “upstate” New York (not THAT upstate, but the real far upstate otherwise known as Western New York, so upstate that it’s got Buffalo in it), and you see a sign for BBQ chicken, the taste will not be anything remotely like what you would find down south, or in a jar […]

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Quick Summer Vegetable and Meat Soup…with Elk!

Since Eve is heading off to camp for SIX WEEKS, she got to request a final meal at home before she goes. She asked for soup. Her camp makes great organic food, but not enough soup for her tastes. And so I thought about what kind of soup I could make that wouldn’t take too […]

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Sour Cherries with Rosewater: An Iranian Inspiration

Last year I wrote about my most favorite fruit moment of the year: when the sour cherries are ripe. It’s quick, fleeting, and must be made the most of. Fortunately, sour cherries freeze really well and make an amazing winter treat (on ice cream or in Greek yogurt, just to name a few ways to […]

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Rebuilding the Good Food Supply by Supporting New Farmers

By Susan Prolman, executive director of the National Sustainable Agriculture Coalition (NSAC) I’m often asked questions about the food system, the Farm Bill, and the future of organic food. As we look toward the 2012 Farm Bill, here is a breakdown of what I am talking about most: Are we doing enough to increase demand […]

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