Back in the early fall, I had to the unique opportunity to follow Angela Roell, founder and operator of YardBirds Bees, into their active apiary. Surrounded by buzzing, swarming insects, I squirmed inside my protective suit and tried my best to keep the camera steady. Over two days of honey extraction and comb cutting, we…
Shaved Brussels Sprouts, Sliced Apples, and Crumbled Bacon Salad
Someone asked me recently why The Clean Food Club doesn’t publish recipes that contain meat. Well, we publish recipes that use chicken, turkey, and fish, but no red meat. It’s not that we are opposed to red meat, it’s just that we want consumers to be educated about the current production and consumption of red…
Sweet Corn and Yellow Tomato Gazpacho
This is the time of year that I love best: the air is starting to get crisp but the sun still shines brightly, the corn has all been harvested and covers the farmers market tables, and I can spend an hour looking for the right pumpkin to display by my front door. Summer held on…
Farmers Market Series Part Six: Medfield
The farmers market in Medfield is small, and tucked into the shadow of the First Parish Unitarian Universalist Church on North Street. Tables and tents for the vendors are set up on the lawn: one table of fresh produce, flowers and food goods, one table of handmade quilts, oven mitts and hot plates, one table…
Zucchini Boats with Summer Corn and Sweet Peppers
Last week at the farm, the words on everyone’s lips were “zucchini boats.” I had never heard of zucchini boats, and, I suppose not to my surprise, each CSA sharer told me a different way to make them. Some were made Italian-style, with tomato sauce and chopped eggplant, some were made with beef and taco…
Farmers Market Series Part Five: Waltham
The Waltham Farmers Market opens at 9:30 am, and within the hour, the parking lot of the Arthur J. Clark Government Center is full of people. Parents, children, friends, residents and dogs eagerly crowd the market, and stand in throngs by crates of purple eggplants and dishes of arroz con pollo. It’s early morning and…
Farmers Market Series Part Four: Newton
The pine branches hang low at Cold Spring Park, and nestled between the trees is the entrance to the Newton Farmers Market. The market has a couple dozen vendors, and I stop at each of the tables. There are long lines at the ice cream booth and at another booth making meat pies, and I stop…
Roasted Chicken with Beet Greens, Corn and Cherry Tomatoes
Have you ever eaten beet greens? Most people only eat the bottoms, the purple and golden yellow taproot that grows in the ground. But the green leaves and purple stalks on the top can be eaten too, and they are crisp and taste like spinach. Like other dark leafy greens, they are high in protein,…
Kale, Cheddar, Avocado Quesadillas with a Fried Egg and Sliced Radishes
Crisp kale is still overflowing on tables at the farmers markets, along with chard, beet greens, and collards. All four leafy greens have similar nutritional value and they can all be cooked the same way. This recipe for cheesy quesadillas has a base of wilted greens and any of these four leafy greens can be…
The Clean Food Club 