This leafy green offers more than twice the recommended allowance of vitamin A and more than 130 percent of vitamin C, Treehugger reports. Leslie McGrath’s White Bean and Kale Stew is a satisfying way to eat your greens.
My family and I are vegans. (If you’re unfamiliar with vegan diets, they are similar to vegetarian diets — no beef, no poultry, no fish, no pork — but they also exclude all dairy products and eggs.) We happened upon this lifestyle suddenly, but it’s changed everything. Less than a year ago, I decided to tackle a year of vegetarianism for a graduate school project, thinking that it wouldn’t be a big deal, and I’d be happy to have the year behind me. Vegetarianism is so often an emotional decision, but I wanted to approach it through research, not tears. [Find out more!]
“The layered globes are classic root-cellar fare,” Treehugger reports, “which means you can use them to add savory flavor to dishes all winter.” Gretchen Roberts’s hearty Sweet Onion Quiche is a great way to make use of them.
Soap making in the woods can be almost automatic. Hardwood ashes are some of the best producers of lye. Add a bucket of rain water and some left-over cooking fat and you can easily brew up enough soap to clean everybody and everything.
“The fiber-rich sprouts are packed with vitamin A, potassium and protein, and they’re hardy enough for winter growing,” Treehugger states. I like to serve them as a main course, using Sarah Belk King’s excellent recipe for Roasted Brussels Sprouts with Apples, Dried Cranberries and Sage.