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Simple Sauteed Asparagus
Asparagus, the flavor of sunshine and spring. Asparagus, asparaguses or asparagi, no matter how you say it, now is the time for these lovely green shoots. Easily recognizable for their spear like shape, asparagi have a buttery sweet flavor with a hint of earthy bitterness. Our recipe for Simple Sauteed Asparagus is easy to prepare and a great way to add sunshine to your day.
College Students Face Food Insecurity
Like many other college seniors, I am living off campus and providing food for myself, without my parents or a college meal plan, for the first time in my life.
Baked Cabbage Stacks
If you’re like me sometimes you open your produce drawer to find small amounts of this and that; not quite enough to make a single ingredient side dish but certainly enough to inspire a recipe. That’s what happened here. A cabbage on hand, a handful of mushrooms, a couple of carrots, an onion or two and a few panty staples inspired this dish. I served the Baked Cabbage Stacks over steamed rice and topped with a fried egg. Lots of flavor, nicely balanced and enjoyed by the family; another dinner done!
Improving Food Access in Local Communities
Elysia lives in St. Johnsbury and is a community consultant for Vermont Foodbank. She brings her expertise to help improve services and increase access to food for folks in her community.
Roasted Rainbow Radishes
Roasted Rainbow Radishes are a burst of sunlight on a rainy day! Purple daikon and watermelon radishes pair up in this beautiful roasted radish dish. A drizzle of olive oil, and a sprinkle of salt and pepper is all it takes to make this rainbow appear. Purple daikon and watermelon radishes are part of the winter radish family; winter radishes are sowed in late summer or early fall and take 8-10 weeks to mature and are ready to harvest before winter sets in, making them perfect for winter storage.
Just Getting By Film Tour
Vermont documentary filmmaker Bess O’Brien is touring her new film Just Getting By focused on food and housing security to towns across Vermont in March and April.