It’s zucchini season, which is a boon for both gardeners and cooks, because it’s an incredibly versatile veggie. It can be eaten raw, roasted, grilled, broiled, sauted, pureed, or baked.
Urban farming may not be the most hazardous of jobs, but we do have minor injuries now and then. Cuts, stings, scrapes, burns and bites (not to mention aching muscles) are all part of the package when doing manual labor outside, so it’s good to be prepared.
Folks, we are excited to introduce you to our newest Sprout team member, Carla Montrond Correia. Carla is incredibly talented, passionate, intelligent, and accomplished, and she brings great perspective to the Sprout team.
Looking at the calendar and the weather, spring is in the air indeed! With the fresh weather of the new season, this is a great time to get a fresh start and do some “spring cleaning.”
Yesterday Sprout had the pleasure of sponsoring the local viewing party for TEDx Manhattan: Changing the Way We Eat. TEDx is part of the TED Talks series, which aims to educate in an innovative and inspirational way.
Today the Environmental Working Group released its annual ranking of the most pesticide-laden produce, otherwise known as “The Dirty Dozen.” Their report, The Shoppers Guide to Pesticides in Produce, calculates that USDA tests found a total 165 different pesticides on thousands of fruit and vegetable samples.
Cauliflower is a cool season crop, so you can plant & harvest it in both the spring and fall. I grew it this spring, and although we got a couple small heads, the harvest was far from bountiful.
We hear so often how important it is to include leafy greens in our diet, so I’m always looking for ways to fit more into our meals. I particularly like using spinach — I find the rather bland flavor works well in just about any recipe.
When I’m lucky enough to keep the chipmunks* away from our strawberries, I’m able to make one of my favorite summer snacks — Strawberry Cilantro Salsa. This recipe is light, fresh, juicy, flavorful and healthy.
Yesterday the Environmental Working Group released its annual report, the 2014 Shoppers Guide to Pesticides in Produce, which aims to help people eat healthy and reduce their exposure to pesticides.
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