The Green Fork is the official blog of the Eat Well Guide. Click here to Find Good Food.

While those of us in colder regions chomp at the bit to get out into our gardens and begin planting, the growing season in Phoenix is well underway. Many thanks to our friend Lorna Sass, for sharing this great footage of the students of La Tierra Buena telling the story of their edible schoolyard.

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Consider expressing your inner green Santa by sending bounty to one or more of these worthy causes.

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Today’s post comes from the queen of the pressure cooker, Lorna Sass, who recently launched a fantastic new blog, Pressure Cooking with Lorna Sass.  This post was originally published at Lorna Sass at Large.

Last night I had a ball–or should I say a Ball jar?– at a free workshop called Preserving Your Harvest with Canning.
The class [...]

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Although the recipe below calls for green beans, kabocha squash and chard (since those are the things we’d received in our produce box this past week) you could just as easily substitute spinach or kale for the chard, turnips or carrots (or both) for the squash, add some potatoes, etc., etc. Likewise, though I’ve listed curry powder below, you could toast your own spices if you’re a purist or you could also use one of the Thai curry pastes with delightful results. The basic concept is very flexible so feel free to experiment.

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Shane Crary-Ross spent her childhood summers at farm camp, where her favorite activities were cow milking and bread baking. These days, she studies economics and social work at New York University, and spends her free time gardening, bicycling and reading science fiction.
When I first looked at my current apartment, what I loved about it most [...]

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The national debate over food safety and the right to choose what you eat continues, and as it has been for the last few years, raw milk is right in the thick of it. Raw milk is milk from cows, sheep, or goats that has not been pasteurized or homogenized. Pasteurization kills the bacteria in [...]

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“Until a few years ago, markets were the hot, sexy thing,” remarked Cheryl Rogowski, owner of W. Rogowski Farm in Pine Island, NY, the black dirt region of upstate New York and onion producing capitol of the world. “Now it’s CSAs [Community Supported Agriculture]-everyone wants one-everyone wants to be connected to a farm now.”
It’s tough [...]

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Kerry Trueman is the co-founder of EatingLiberally.org, a netroots website & organization that advocates sustainable agriculture, progressive politics and a less-consumption driven way of life. Foodie, blogger & edible landscaping enthusiast in NYC’s West Village and the Hudson River Valley.
The pork industry’s quaking in its collective manure-encrusted boots over HBO’s upcoming documentary Death On [...]

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Regina Rae Weiss has a graduate degree in social policy and more than two decades of experience as an advocate, analyst, writer and organizer for nonprofit agencies and elected officials. She is communications director for Eat Well and several other programs that promote an environmentally sound, socially just and sustainable future.
With the U.S. economy [...]

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I’m often accused of being a creature of comfort, and I own that. I am. I fear change, so giving up meat has been difficult.  Uncomfortable, even.  I’ve shelved my repertoire of soul-satisfying recipes featuring meat as the main attraction. No more bolognese, roasted chicken or (gulp) bacon.
Oh Bacon, I miss your bacony-ness!
All the rationale [...]

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