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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