Over the past few months, I have been challenging myself to minimize the amount of food and inorganic material waste that my family and I create. Though I have been composting since 2013, I’ve become humbly aware of how much single-use plastic and paper products we dispose of on a regular basis. From produce bags and food packaging to straws at restaurants to take-out drink/food containers when traveling… It’s mindboggling how much waste we can create and unflinchingly consume. By making a few small changes in my life, however, I’ve been able to significantly reduce the amount of waste we create as a household and while I’m on-the-go. Below are 12 easy yet impactful steps you and your family can take today to reduce food-related waste.Read More›
Every summer when I was growing up, I would eagerly await the first bite of my mother’s delicious rhubarb crisp. Within hours of picking the vibrant red stalks from my aunt’s garden, she would transform them into this slightly tart seasonal treat. We’d enjoy it for dessert alongside vanilla ice cream or even by itself as a special breakfast delight.Read More›
The autumn harvest is here! It’s the perfect time to fire up the oven and roast squash, root vegetables, apples, and more.
This is one of our favorite, easy-to-make oven recipes: roasted delicata squash. Though technically a summer squash, delicata has a hard flesh that’s entirely edible and delicious. This versatile squash is also high beta-carotene, vitamin C, potassium, and dietary fiber.
Enjoy as a side dish or a nutritious snack.Read More›
As someone who recently relocated to the woods of Easton, CT from New York City, it’s challenging to accurately describe the feelings of gratitude and contentment I feel every time I visit Sport Hill Farm. I am continually inspired by the tireless work of Patti and Al Popp, who founded this neighborhood farm in 2001. From late spring until the autumn harvest, their rustic market shelves are overflowing with fresh, sustainably grown produce.
Last month, I noticed bundles of dandelion greens for sale at the farm. Admittedly, the few times I had tried cooking this humble weed in the past, I found myself recoiling from its bitter bite. Patti Popp completely renewed my interest in dandelion one day when she told me that she transforms the greens into flavorful pesto. The idea was enticing and I had to try it myself. The result was a delicious and versatile spread that tastes quite different than traditional pesto. I chose to add some toasted walnuts and blanch the greens, which significantly cuts back on their bitterness.Read More›
Though I grew up in Fairfield County, CT, I had no idea about the abundance of Ruby-throated hummingbirds that venture up this way for the summer. This changed when my younger brother, Charlie Plimpton, completely opened my eyes to an incredible world that exists right in our backyard. Charlie, who is completing his bachelor’s degree in wildlife and conservation biology at the University of Rhode Island this winter, has loved hummingbirds since he was a boy. Initially, he began hanging sugar-water feeders around the yard for these magnificent little creatures. A few years ago, he began cultivating a passion for gardening, which led him to create an ever-expanding oasis of hummingbird friendly flowering plants.Read More›