• Eat Well: Colorado CSA programs help farmers during lean times

    By teresa farney teresa.farney@gazette.com -
    Updated: Tue, Mar 24, 2015

    Have you done anything to acknowledge National Nutrition Month? While thinking about nutrition shouldn't start or end in March, this is a good time to turn your attention to the season of fresh produce that's about to begin. Farmers markets are familiar stops when gathering...

  • Potent, healthy condiments deliver big flavor, few calories

    By MELISSA D'ARABIAN The Associated Press -
    Published: Tue, Mar 24, 2015

    When I was growing up, my family celebrated both Jewish and Christian holidays. One of my favorites was Passover. Perhaps it was the Hebrew singing that made it special. Or maybe it was the rich meaning behind the foods that were made. One food I remember more than any other - the...

  • Celery root: It's not pretty, but it's pretty tasty in slaw

    Updated: Mon, Mar 23, 2015

    It wasn't until I lived in France that I fully appreciated how underused celeriac — also called celery root — is here in the US. In France, this knobby root cousin of the celery we are more familiar with is used in soups, as a puree, raw in salads, as well as in a typical French...

  • Companies tap into Vermont's large maple potential

    Updated: Sat, Mar 21, 2015

    ISLAND POND, Vt. (AP) — Already, Vermont is maple syrup capital of the U.S., with production traditionally being a side business for farmers. Could a large-scale operation, tapping into thousands of acres of maple trees in a remote northeastern part of the state, be as sweet? This...

  • Ohio cheesemaker's Swiss wheel wins national cheese contest

    Updated: Sat, Mar 21, 2015

    MILWAUKEE (AP) — An Ohio cheesemaker won the United States Championship Cheese with a 200-pound Swiss wheel. Guggisberg Cheese in Millersburg, Ohio, beat out 1,892 entries from 28 states. Out of a possible 100 points, the Swiss wheel scored 98.496 in the final round of judging...

  • Matzo as pizza? No thanks. But as lasagna is another story

    Updated: Fri, Mar 20, 2015

    As a child, my only experience with matzo was my dad's pizzas. This wasn't a good association. For a number of years, his go-to late night snack was a sheet of matzo smeared with tomato paste, then topped with slices of bright orange fat-free American "cheese." He'd then microwave it...

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