CARROT BASIL SOUP

Harvest season has arrived here in the northern Baja paradise that I call home. One of the reasons I choose to live here is the abundance of high quality fresh fruits and vegetables.  This area[…]

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Ela Harrison Gordon

AUTUMN, BERRIES AND ANTIOXIDANTS

What do you think of when you think of autumn? Many people have a very visual response – leaves turning glorious colors, bright red berries, pumpkins, intense sun lower in the horizon, shorter days. If you’re a gardener or farmer of any kind, you’ll be thinking of lots of work to harvest, and preserve the harvest – and shorter days to do it in. If you are at all given to looking ahead, you’ll almost inevitably be contrasting the bright colors and abundant harvest with preparation for the more barren winter ahead. Of course, the closer to the equator you live, the less contrast there will be between seasons: perhaps you’re lucky enough to live in a place with a year-round growing season. But even in the tropics and subtropics, there is definitely a surge of growth activity in the summer, and a slowing of intensity and change of pace as the days shorten in autumn.

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5 EASY PIECES HEMP MISO SAUCE

5 EASY PIECES HEMP MISO SAUCE

Summer is fading fast in Florida and in some places it’s already gone. It’s time to welcome in the changing of the seasons and the fall harvest. Here’s a recipe you can break out for that last picnic of the season or any other time of the year.

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JICAMA MEXICAN RICE

JICAMA MEXICAN RICE

Makes 4 servings  Ingredients 4 cups jicama, peel, dice 1/2 cup onion, yellow, chop 1 cup corn kernels 1 cup red bell pepper, dice 1/2 cup cilantro, chop 1/2 jalapeno pepper, chop, to taste (about[…]

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