Latest Posts

Summer Market at The Little Black House This Saturday, June 24th in Little Italy

Summer Market Little Black House Dutch

Come celebrate summer solstice and the new moon with a fun afternoon of shopping and bites by flavor ID! The summer market is being hosted by Little Black House and Dutch in the north end of Little Italy. flavor ID will be part of a beautiful giveaway gifting one lucky person a trial of their new service!

Visit from 10-2 to shop, enjoy seasonal organic bites and sip a botanical cocktail with us and tell everyone Garden Eats sent you!

Check out who will be there!

@earthbeancoffee

@haystackfloral

@housgoods

@recycledlovers

@adutchlife

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Still Time To Sign Up For a CSA- Please Welcome James Of Buzz’s Garden In Upstate New York

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Pictured above, James and Hayley of Buzz’s Garden

Established in 2013, Buzz’s Garden is a certified organic farm operating on just less than 13 acres in Honeoye Falls. We invited James, the founder of Buzz’s garden to tell Garden Eats what makes their CSA special and why you want to join.

Welcome James!

Although we have always used organic practices, we made it official at the start of the 2016 season.

Our mission is to reconnect people to their food while growing with and feeding our community.

The farm is named after my grandfather Buzz- this family connection is what sparked my interest in gardening as a kid.

Becoming a Member

When you become a member of Buzz’s Garden CSA you gain access to exclusive vegetables not offered at the farmers’ market, a discount off market price, 100% freedom of choice with market-style pickups and the option of attending weekly classes on topics including gardening, yoga, cooking and wellness.

We welcome you to join us this season! We would love to help you experience eating seasonally and locally. We grow over 150 varieties of vegetables, so you are bound to find some new favorites! We will continue accepting sign ups through May 1st and look forward to sharing our harvest with you!

Your friends;

James & Hayley of Buzz’s Garden

Party with flavor ID at the Fullest Magazine Launch Friday Night in Venice Beach

Maybe you remember my article on emotional eating at the Fullest Magazine? Well guess what- it’s featured in their debut print edition! We’re celebrating the release with flavor ID at Love Yoga in Venice Beach this Friday the 14th at 7:30!

Come down for a taste of flavor ID‘s Amuse Bouche, a sweet thing and a mocktail they’ve created especially for The Fullest’s guest’s socializing pleasure!

Come amuse your mouth and social pleasures with us this Friday night. RSVP here.

Lentils & Rice: The Ultimate Vegan Cookbook For Your Instant Pot

My friend Kathy Hester has a thing for pressure cookers and instant pots. If you ask her how many she has, she’ll pause, and say, “let me see…” while considering. I can’t say I loved my pressure cooker until I was introduced to Kathy.

Kathy loves and understands the pressure cooker the way my grandmother loves hers so I figured it was worth trying out.

I don’t usually take shortcuts in the kitchen. Since I could use more hours with my family, I decided to test out Kathy’s book as if I didn’t know how to cook. I followed several of her recipes without making any changes.

My daughter loves lentils, so I decided to share this one with you all today thinking your kids might like it too! Give it a shot and let us know what you think or how you personalized it.

Lentils & Rice From The Ultimate Vegan Cookbook For Your Instant Pot

Ingredients


Sauté

1 tsp oil (can dry sauté)
1/2 cup chopped onion
2 cloves garlic, minced (I added 5)

Pressure Cooker Ingredients

3 1/2 cups water
1 1/2 cups brown rice
1 cup brown lentils
1 cup peeled and diced rutabaga
2″ sprig dried marjoram (or thyme)
Salt and pepper to taste

Method


For the sauté, use the sauté setting over normal, or medium heat, and heat oil or broth. Add the onion and sauté until transparent, 5 min. Next add garlic and sauté another minute.

For the pressure cooker, add water, brown rice, lentils, rutabaga, rosemary and marjoram to the onion mixture and stir to combine. Put the lid on and make sure that the vent is sealed. Cook on manual setting at high pressure and set for 23 minutes.

Let the pressure release naturally. Season with salt and pepper before serving and add more marjoram and ground rosemary as needed.

This recipe was reprinted with permission of Page Street Publishing.

BEYOND ORGANIC: TO CERTIFY OR NOT TO CERTIFY? For Boomtown Table

In the 1970s, each of the United States determined organic standards based on regional limitations and production practices. But the Organic Foods Production Act of 1990 claimed too much variability existed across state lines, and by 2000, the USDA had developed standardized national organic certification standards. Now, disparities many consumers aren’t aware of exist among the quality of (and ethics behind) organic food available through farmers markets, directly from farms, and from big chain grocers.

Fast forward a quarter of a century to 2017, and we’re left wondering who those labeling and certifying regulations protect: is it the consumers, local farmers and small businesses, or big organic corporations? And at what cost?

The big question for everyone today is whether to certify or not – and why?

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Photo by Steve Carter, Social Strategist for Boomtown Table

FOR FARMERS PRACTICING ABOVE AND BEYOND ORGANIC STANDARDS, THEY SAY LITTLE MOTIVATING INCENTIVE EXISTS FOR THEM TO CERTIFY – AND OUR INTERVIEWEES AGREED: IF ANYONE SHOULD BE UPHELD TO CERTIFICATION STANDARDS, IT IS THE FARMERS USING GMOS AND PESTICIDES IN THEIR GROWING. 

WHAT DO YOU THINK? 

SHOULD A NON-FEE BASED, “BEYOND ORGANIC” CERTIFICATION EXIST – OR ARE RELATIONSHIPS WITH LOCAL FARMERS AND CHEFS GOOD ENOUGH?

Read the full story here at Boomtown Table.

I Just Can’t… Be Vegan Anymore for Poppy & Seed

When I had just begun my journey in the natural health world I had my first “I just can’t” moment when urine therapy hit the scene. Yes, that’s right folks, drinking one’s own pee for health! When I used to think about veganism I’d think of the movie My Big Fat Greek Wedding where the main actress’ fiancé is asked if he eats meat. Aunt Voula hears him say he’s vegetarian so she offers to make him lamb instead. If you asked me ten years ago if I’d ever become a vegan, I’d have laughed and said, “I’m Italian, I just can’t be vegan.” But then, during an ethical, spiritual exploration, I did. Well, temporarily at least.

I was asked to review activist and author, Sonia Faruqi’s, Project Animal Farm. Her provocative story working undercover on factory farms throughout the world literally made my heart hurt. The atrocious treatment to animals reported in her book was beyond inhumane. I considered the ethical meats I consumed humane, but her first-person account was raw and eye-opening. For about six months after my read of Faruqi’s account I didn’t eat any meat. My meat consumption growing up was not huge and I already consumed a primarily plant-based diet so I figured it wouldn’t be too difficult. And, it wasn’t… until I started to feel unwell. There were headaches, fatigue, lack of mental vitality… my recall was beginning to be delayed. I still, to this day, experience a MTHFR mutation (along with several others) that causes difficulty in processing the folate our bodies require to thrive. Even after changing my dosages of certain bioavailable nutraceuticals that target methylation I was still not myself. And I thought, If I can’t be vegan, then I’ll be the most ethical, conscientious meat consumer I can be… Keep reading at Poppy & Seed. 

Cool art by James Ormiston