Kids and Vegetables: Inspire and Be Inspired


You know it’s important to encourage them to eat healthy foods, but it’s not easy. Teach your child to grow a cucumber, and she’ll probably eat more of them. Take her to the local orchard, and watch as a new-found love for gardening evolves. The first rule of thumb is to introduce vegetables along side … Continue reading Kids and Vegetables: Inspire and Be Inspired

Citrus & Ginger Fruit Salad


SERVINGS: 6 2 ruby red grapefruit 2 navel oranges 3 tangerines (or 5 mandarin oranges) 1 Tbsp chopped crystallized ginger 1 Tbsp chopped pistachios 2 tsp champagne vinegar 2 tsp extra virgin olive oil (we used California Olive Ranch) Preparation Instructions 1. SLICE peel from grapefruit, oranges, and tangerines. Cut fruit into slices and arrange … Continue reading Citrus & Ginger Fruit Salad

Mini-Muffins: Exquisite Taste in a Tiny Portion


Sweet. Salty. Sour. Bitter. Every exquisite bite you’ve ever tasted has likely been the result of all of these mouthwatering tastes coming together in the right balance. Unlike cooking, baking requires precise measurement to achieve the desired result. Celebrating holidays, or any season from Memorial Day to Independence Day to New Years Day is the … Continue reading Mini-Muffins: Exquisite Taste in a Tiny Portion

The Sweet Truth: Making Bitter Greens Palatable


This article was printed in The Reading Eagle on Wednesday, December 4, 2013. Find it in the Berks Country Magazine section under “Strength in Plants” by Kate Murray. You know the bitter greens, the ones that don’t exactly make your taste buds sing: dandelions, arugula, broccoli rabe, swiss chard, collards, mizuna, mustard greens, radicchio, endive, … Continue reading The Sweet Truth: Making Bitter Greens Palatable