Foods by Color: Radishes

This year I planted my first real garden.  Rick built two beds for me and although I started out a little late in the season and have had a few casualties, overall my garden is doing pretty well.  My beans, cucumbers, eggplants, oregano, parsley, thyme, carrots, butternut squash, zucchini & summer squash, collard greens, swiss… [read more]

Foods by Color: Carrots

Moms were right when they taught us that carrots are good for our eyes and they are delicious as well.  Carrots taste great raw, cooked, dipped, in soups, in salads, thinly sliced as “pasta,” in juices, smoothies and more.  Although we associate carrots with the color orange, not all carrots are orange and they come… [read more]

Foods by Color: Artichokes

A few weekends ago I was at the farmer’s market picking out some artichokes when I overheard a conversation that went something like this: “wow, those artichokes are beautiful, should we get some?” “No, they are so much work and not worth the effort.” While there is some truth to this last statement, artichokes can… [read more]

Foods by Color: Fennel

Have you tried fennel? I’m relatively new to eating and cooking fennel but I love most things I’ve tried them in.  I especially love to caramelize fennel (with a dab of honey) and throw it on pizza. Fennel has a licorice-like flavor and is sometimes referred to as “sweet anise.” Fennel has a great crunch… [read more]

Foods by Color: Leeks

I didn’t even know what a leek was until a few years ago but now I adore the lesser known cousin of onion and garlic.  Leeks taste great in soups, pastas, quiches and more. Be sure to rinse them thoroughly before you add them to your dishes though, I made the mistake of just quickly… [read more]