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A No-Hype Guide to What's Ripe

Can you pick up a tomato and sniff it to know that it’s ripe? What about a sweet pepper? Or a cucumber? In reality, there is no such thing as a “ripe” scent. Truth be told, you need more of a knack than your nose to know what’s ripe and when to buy it, so you won’t be throwing it away tomorrow.

As I’ve written before, I used to work as a farm hand for an organic vegetable farm. So I have a pretty good idea when a vegetable is ripe and ready to bring home to your kitchen.

Summer Squash

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Alter Eco Offers Delicious Fair-Trade and Organic Foods You Can’t Get Locally

Maybe, like me, you live in Minneapolis, or someplace else in the United States where coffee, cocoa beans, quinoa, and rice don’t grow. Maybe, like me, those are some of your absolute favorite things, and you’re not willing to give them up. Maybe, like me, your spouse has even suggested that giving them up would be detrimental to your marriage. What are you going to do?

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Sustainable Sushi, Unicorns and Other Myths

Sushi is good and good for you. I mean, Glamour and Men’s Health and LiveStrong all say so. Lots of grocery stores seem to think so; you can pick up a bento in the deli sections at Lunds, Byerly’s, and even most Twin Cities co-ops. Sushi: Lite! Easy! Fun!

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Is it Hot in Here? Or is It August?

Sure, August is the hottest month, but the temperature's got nothing to do with it. For most backyard gardeners, these 31 days are the culmination of 11 months of waiting and wondering and breathlessly anticipating the climax of the entire year. The month of May is but a flirtatious glance, a mere glimpse of possibility, a hint of a romance that may or may not come to fruition. But in August, we experience the panting, sweating, throbbing, uninhibited consummation of a relationship that began a few months back when we pressed a few vegetable seeds or seedlings -- firmly, gently, probingly -- into the fertile earth.

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The Fresh Produce In Your August CSA Box: It's All Good!

Before I moved to Northeast Minneapolis, The Wedge was my co-op. Every Saturday, I'd walk into produce area and ask the staff what they recommended. One memorable August day, in response to my question, one employee threw up his hands and exclaimed, "It's all good this week!" Since then, I've believed there's a brief moment in August when all local produce is at its peak. Judging by last week's CSA (Community Supported Agriculture) farmshare box, that moment is now.

This past week, my vegetable bin contained leeks, potatoes, tomatoes, basil, corn, cucumber, green and yellow summer squash, purple kale, and garlic. I flirted with the idea of creating a kitchen-sink soup, but I decided to highlight each item's individual strengths instead. I also wanted to play fast and loose with recipes and not fret too much about amounts.

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