As grocery prices climb — especially with recent tariffs hitting imported foods — more families are rethinking how they shop, cook, and eat. But shifting toward a plant-forward diet doesn’t mean going full vegetarian or vegan. It’s not about labels or restrictions — it’s about eating more mindfully, more sustainably, and yes, even more deliciously....Read More

Sauerkraut is a perfect starting point for home fermentation enthusiasts, thanks to its simplicity. With just cabbage, salt, and a basic grasp of fermentation, you can create a delicious, probiotic-rich staple. Mastering this process paves the way for experimenting with other fermented foods like pickles and kimchi! The Science Behind Sauerkraut Lactobacillus bacteria, often called...Read More

Admittedly, hot oatmeal has never been my favorite breakfast. Still, I know the benefits of a fiber-rich start to the day — keeping cholesterol in check and energy levels steady. During the colder months, a steaming bowl of oats feels right. But once spring arrives, I’m ready to trade in the porridge for something lighter...Read More

Planning an Easter brunch for family or a relaxed Sunday gathering with friends? Hosting a weekend brunch can be effortless with most of the prep work done ahead—so you get to enjoy the fun too! A great brunch menu balances savory and sweet dishes, often served buffet-style. Think overnight French toast, quiche, crêpes, savory strata,...Read More

On St. Patrick’s Day, there’s no dish quite as iconic as a hearty serving of corned beef. This traditional Irish-American dish, gently braised with spices and vegetables, symbolizes the festive Irish spirit of the occasion. Served alongside steaming cabbage, carrots, and creamy new potatoes or boxty, each bite of succulent corned beef evokes the rich...Read More

Without a doubt, asparagus is one of the harbingers of spring at the farmers’ markets. And these nutritious spears can be cooked in numerous ways — grilled, roasted, steamed, or sauteed. Add them to pasta or salads, or enjoy them as an appetizer. When selecting asparagus, check the bottom of the bunch to see that...Read More

Artichokes are everywhere along the Central California coast, thriving in the region’s mild, foggy climate. Driving down Highway One toward Monterey, you’ll pass fields of artichokes in every stage of growth. Castroville proudly claims the title of “Artichoke Capital of the World” and hosts the annual Castroville Artichoke Food and Wine Festival. Although artichokes are...Read More

 Did you know that Monterey Bay is the second-largest mushroom producer in the U.S. and third in the world? Pennsylvania leads U.S. production, pioneering mushroom farming techniques that even influenced China, now the global leader in shiitake production. A World of Varieties Mushrooms once considered exotic—like shiitakes, enoki, lion’s mane, oysters, cremini, chanterelles, and portobellos—are...Read More

Elevate your diet effortlessly with microgreens – the tiny but mighty boosters of nutrition and flavor. Ounce for ounce, these delicate greens pack more nutrients than virtually any other natural food. Microgreens are the seedlings of vegetables and herbs, harvested at just seven to ten days old, before they develop true leaves. Despite their small...Read More

The Meyer lemon owes its presence in the U.S. to a USDA agricultural explorer named Frank Meyer, who discovered it in 1908 during one of his expeditions to Asia to collect new plant species. Among the 2,500 plants he introduced to the U.S. was the unusual thin-skinned, lemon-mandarin orange cross, which became the Meyer lemon,...Read More