Alfalfa, wheat, popcorn, radishes, red cabbage, snow peas and more can be grown in soil in tiny kitchen containers, producing quick harvests of tasty nutrients.
If we bypass conventional grocery stores for local gardens and fields, food becomes fresher, cleaner and more nutritious.
As a way to feed ourselves well, urban gardening is taking root. A new crop of farmers defies stereotypes as millions of Americans now participate in growing mainstay foods.
Cool, crisp greens…freshly made dressings….flavorful accents—these easy, healthful recipes from garden or farmers’ market ingredients are bursting with color, zest and yum.
Heirloom tomatoes are prized for their plentiful disease-fighting antioxidants and vitamins, as well as their delicious tastes that integrate well in a wide array of dishes.
Peanut butter and jelly sandwiches may be a lunchtime mainstay for many schoolchildren—along with other cafeteria fare of questionable nutrition and taste. Or worse, soda, snacks and candy from a hallway vending machine. But better, more healthy alternatives are on the horizon, thanks in part to the vision of renowned restaurateur Alice Waters.