Smitten Kitchen shares a twist on a breakfast classic bacon corn hash, via Smitten Kitchen.

Share

A great recipe for an Indian inspired side dish spicy corn pakoras with mango-tamarind chutney, via NYT.

Share

Last Saturday at our farmer’s market at Shaker Square in Cleveland, one of the farmers was selling fresh soy beans still on the stalk (above, photo by Donna Turner Ruhlman).  It’s a great way to sell them.  I don’t mind doing the picking of my own beans (he charged $3.50 for what amounted to a pound of soybeans). “They’d be a lot more expensive if I had to pick them,” he told me. These beans, often sold cooked as edamame (their Japanese name), are so good when you cook them yourself, a delicious nourishing snack or a great ingredient. To prepare the soy beans, simply boil them in their pods until they’re tender, then chill them in ice water or in plenty of continuously running cold water. They pop right out of the pod. You can Read On »

Share

A compilation of healthy corn recipes you should check out for the summer, via Epicurious.com

Share

Do you know soy, corn, or sugar are in the majority of processed foods?  Examining the Farm Bill & big business; what they gain & what we lose, via Food  & Connect

Share