Posts by Michele T. (15)
Blog Articles
by Peggy Paul Casella of Fair Food Garlic: The Plant That Keeps on Giving When you think of garlic, you probably imagine compact bulbs wrapped in papery white husks. These are the fully… continue reading Cook This Now: Garlic—The Plant That Keeps On Giving
By written by Michele T. July 18, 2016
By Peggy Paul Casella for Fair Food 10 Things You (Probably) Didn’t Know About Strawberries Fraga , the Latin word for strawberry, was derived from the word fragrans ,… continue reading Cook This Now: Sidewalk Sundae Strawberry Surprise
By written by Michele T. June 15, 2016
By Alex Jones, Fair Food’s Value Chain Coordinator Fair Food is based in the heart of downtown Philadelphia, but we work to build markets for food producers all over central and eastern… continue reading Cook This Now: A Day of Cheesemaking with Valley Milkhouse
By written by Michele T. May 13, 2016
Here's another seasonal treat from the blog of Leanne Brown , author of Good and Cheap: Eat Well on $4/Day . Wild ramps appear very briefly in early spring, making their way out of winter… continue reading Recipe: Ramp Pesto
By written by Michele T. May 5, 2016
The weather is truly taking a turn for warmer, sunnier days, making it the perfect time to enjoy a big juicy burger outside with friends. Veggie burgers come in all shapes and sizes and… continue reading Recipe: DIY Veggie Burgers
By written by Michele T. April 29, 2016
The following recipe is from Leanne Brown’s book Good and Cheap: Eat Well on $4/Day (also available as a free downloadable PDF from her website). The book began as a project for her… continue reading Recipe: Korean-Style Spinach on Toast
By written by Michele T. April 5, 2016
By Lisa Kelly of The Food Trust Over the next several weeks, asparagus will be one of the main attractions at Philadelphia markets! The supermodel of early springtime produce, long and lanky… continue reading Cook This Now: Oh, Hello Asparagus!
By written by Michele T. April 5, 2016
By Lisa Kelly of The Food Trust After a long winter, we all look forward to the first signs of spring at local markets. Here in Philadelphia, this is the time of year when spring favorites begin… continue reading Cook This Now: All in with Alliums
By written by Michele T. March 30, 2016 1
By Peggy Paul Casella for Fair Food Spring is here, and it’s time to get your hands in the soil! Here’s a round-up of links and resources to help you plan for the spring/summer growing… continue reading Planning Your Spring and Summer Garden
By written by Michele T. March 29, 2016
As we emerge into the longer days of early spring, we’re all about spending time outdoors, getting fresh air, and hitting up farmers’ markets for delicious, local produce! Grab… continue reading Cook This Now: Early Spring Greens
By written by Michele T. March 18, 2016
Recently at the Culinary Literacy Center , Bruce Schimmel, founder of the Philadelphia City Paper and community chef, taught a class on Israeli salads and their perfect pairing—pita… continue reading Recipe: Make Your Own Fresh Pita Bread
By written by Michele T. March 17, 2016
By Peggy Paul Casella for Fair Food On damp, cold days, when spring seems so far out of reach, a bowl of brightly colored, silky-smooth vegetable soup can work wonders. It’s also great on… continue reading Cook This Now: A Fail-Safe Template for Blended Soups
By written by Michele T. March 8, 2016 1
This recipe is from the A Taste of African Heritage series, a free six-lesson nutrition and cooking program presented by Oldways that we host at the Culinary Literacy Center. The series… continue reading Cook This Now: Oldways Jollof Rice
By written by Michele T. February 8, 2016
By Peggy Paul Casella for Fair Food In winter we all crave meals that stick to our ribs, but that doesn’t mean they have to stick to our waistlines, too. Here are four in-season,… continue reading Cook This Now: Winter Roots Roundup
By written by Michele T. January 15, 2016
By Peggy Paul Casella for Fair Food Eggs are the unsung heroes of the holiday season. They make our cakes rise, our custards thicken, and our pancakes puff. They transform plain old bread… continue reading Cook This Now: By the Dozen
By written by Michele T. January 7, 2016