Plantain is thriving in central Ohio neighborhoods right now and it’s edible and medicinal. The leaves are edible raw in salad or cooked as a pot herb, they are very rich in vitamin B1 and riboflavin. Young leaves are more tender. The herb has a long history of use as an alternative medicine dating back to ancient times.
Always be certain of what your plant is before eating or using. Do your homework first.
As her final project for a master’s degree in food studies at New York University, Leanne Brown created a practical cookbook, titled Good and Cheap, which includes over 130 pages of recipes that fit into a $4 a day food budget. Originally written with the intent to help poor families, who may receive Supplemental Nutrition Assistance Program benefits, to eat better, the cookbook is a great reference for anyone trying to stretch their grocery budget.
Separate the stems and leaves of 2 bunches rainbow chard; coarsely chop. Cook the stems, 1 sliced garlic clove and a pinch of salt in olive oil, covered but stirring occasionally, 6 minutes; transfer to a bowl. Cook the leaves, stirring, 5 minutes. Add 1/2 cup cream; simmer 3 minutes. Stir in the stems, lemon juice, salt and pepper.
Celebrate the bounty of Ohio’s local food at the Ohio Fish and Shrimp Festival. Sept. 14th, 15th and 16th, 2012. There will be music and lots of food, activities for the kids and the facinating and educational tour of FreshWater Farms hatchery!
Festivities kick off Friday evening with live music, mouth-watering seafood selections from the Freshwater Farms food booth as well a variety of food options from other vendors, games and activities for the whole family. There will be freshly harvested shrimp from multiple farmers for sale beginning Saturday morning at 10:00 a.m. HURRY-They sell out early! (Last year we sold out in TWO HOURS!).
If you love the hot stuff next weekend you’ll have to go to North Market Fiery Foods Weekend on February 18th and 19th. From special vendors to fiery foods cooking and eating contests plus kids activities and live music.
We have all heard the term local food. But what does it mean? How local is local? Local is shorthand for an idea that doesn’t have a firm definition. Unlike organic standards, which entail specific legal definitions, inspection processes, and labels, local means different things to different people, depending on where they live, how long their growing season is, and what products they are looking for.
Practically speaking, local food production can be thought of in concentric circles that start with growing food at home. The next ring out might be food grown in our immediate community – then state, region, and country. For some parts of the year in Ohio it’s easy to eat local with lots of produce available from local farms. In winter and early spring, however, eating local requires adjustment to what is available for the season. This is an opportunity to learn about the cycles of how food is produced and will bring us closer to nature and our environment.
For me local means produced within my state of Ohio. Clearly there are some foods that are produced much more locally than others. All things being equal, we should give preference for that which is most local, starting with the food we produce or gather in our own backyards.
Anita Sorkin, Tom Meadows and David M. Augenstein–“Augie” will be hosting. Hope to see you!
This event was organized by Ohio Connections to Whole Food and Nutritional Healing
On Nov. 22nd, 2009 there will be a Seminar by Dr. Serano in Pickerington about Healthy Fats. Learn the facts about cholesterol and saturated fats, plus learn about the benefits of grass fed beef. See Details.
The newly formed Columbus Weston A. Price Chapter is organizing. Meet others in the Columbus area and surrounding counties who want to become more educated on the nutritional benefits of eating whole foods and how to prepare and preserve them. This includes locally and naturally grown, organic meat, vegetables and dairy and where to find this food.