8 of our favorite recipes to celebrate the autumn season. 

Today marks the autumn equinox, and what better way to kick off the season than with fall-inspired recipes? Farmers markets are full of the autumn harvest, and colder days means a return to inherently cozy foods.

1. Roasted Delicata Squash Salad

This one is from the ever wonderful 101 Cookbooks, and it’s the perfect mix, because it uses one of our seasonal favorites, but it’s light enough to still leave room for reminiscing about summer.

2. Restaurant Sweet Potato Fries

We’ll take any excuse to eat sweet potato fries, and these ones, originally from The Kitchn, are great go to item. This recipe ensures that they stay firm and have that extra crispy bite.

3. Baked Apples With Figs and Honey

Our own Vanessa Barrington points out that this recipe is great for Rosh Hashanah Sept 28th this year, but of course, you’re more than welcome to make them any time you like. Fresh figs and local honey? You really can’t go wrong.

4. Lentil Soup With Spinach and Lemon

Soup season is back, and feel free to kick it off with this zesty version. Light, fresh and high in protein it’s the perfect meatless autumn meal.

5. Roasted Eggplant With Tomatoes and Mint

You still have to use up your summer tomato bounty, which makes bread-less bruschetta from Smitten Kitchen the perfect recipe.

6. Knäckebröd Crackers

This Swedish staple, straight to us from the fabulous Kokblog, is an ideal compliment to any fall soup. Be sure to serve with ample amounts of butter to spread on nice and thick.

7. Oatmeal Harvest Cookies

You can’t have a fall kitchen without the smell of fresh baked cookies, so make sure that your upcoming baking endeavors include these at least once.

8. Quinoa Spice Cake

This delicious cake includes a whole apple, which your sure to get at your local market, as well as the comforting spices of ginger and cinnamon. Perfect with a cup of tea on a cold autumn afternoon.

Image: Smitten Kitchen

The post An Autumn Welcome: 8 Recipes to Celebrate the Season appeared first on EcoSalon.

ColumnOur top columns on how to eat ethically.

Whether you’re new to Ecosalon, or just beginning to navigate the choppy waters of ethical eating, you’ll find the following 14 links instructive in helping you eat (and live) both well and deliciously.

1. How to Cook

Despite your best intentions, do you find yourself letting vegetables rot in the produce drawer while you rely on takeout? Learn how to integrate cooking into your daily life and you’ll find yourself eating in more frequently.

2. How to Eat Locally

Why does grocery store produce taste like an inferior imitation of that which you buy at a farmers’ market or grow yourself? It’s likely not in season, it was picked too early, and shipped from afar. With piles of produce from all over the globe, a trip to the typical grocery store is hardly instructive if you want to know what’s in season. Start here to learn.

3. How to be a Semi-Vegetarian

Not quite ready to go vegetarian, but would like to lower your consumption of meat for your health and the environment? Learn how you can have your chard and eat your chicken (once in awhile) too.

4. How to Shop at a Farmers’ Market

Have you ever headed to the farmers’ market with the goal of buying your weekly produce but become so overwhelmed by the crowds, the music, the tasty pastries, that you left with a jar of jam and a loaf of bread? Learn how to shop—really shop—at a farmers market.

5. How to Choose Sustainable Seafood

Part of the reason that our oceans are in trouble is because we’re stuck in our ways. We eat way too many of just a few types of fish, mostly from the top of the food chain. Mix it up with 11 sustainable seafood choices, which you may not have considered.

6. How and Where to Get Protein

If you’ve been trying to cut down on meat but are afraid you won’t get enough protein, learn how much protein you really need and how to obtain it from a variety of foods.

7. How to Source Ethical Coffee

You may chat up the farmers at your local market every week, but do you know where your coffee came from or who grew it? Ethical Joe is within your reach.

8. How to Clean your Kitchen Green

What do you do when icky raw chicken juice splatters on your counter? Do you stare at it in horror or douse it in toxic bleach? Learn tips for disinfecting your kitchen without bleach.

9. How to Choose Humane Meat

Concerned about factory farming? Learn who’s behind the different humane certifications for meat and eggs and how the standards are codified.

10. How to Choose the Right Cooking Oil for the Job

Oil, oil, toil and trouble. Peanut oil for frying? Canola for salads? Oh, wait! It’s toxic? Get the scoop on cooking oil here.

11. Why Bio-Plastics are Not Always a Green Choice

If you’ve been feeling good about your local casual fast food outlet or local food truck because of their use of compostable bioplastics, learn why you probably shouldn’t.

12. Why you Should Read Labels

Ever wondered what soy protein isolate is or what’s really in those fast food burgers? Find out if you dare.

13. How to Cook a Whole Chicken and Other Lessons

Innocuous boneless, skinless chicken breasts? Not so much. Discover why they’re not so benign and learn three ways to cook up a whole chicken.

14. How to Make a Sustainable Fish Taco

Did you ever wonder what type of fish is in those fish tacos that you see on menus everywhere? If it doesn’t say, you might not want to know. But then again, you should. Then go ahead and make your own.

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate,  on the environmental, social, and political issues related to what and how we eat.

Images: Michigan Mom, Ron Dollete, Puuiki Beach, Andrea Nguyen, Wongaboo, Vanessa Barrington

The post How to Eat: 14 Greatest Hits from The Green Plate appeared first on EcoSalon.

Okay, so you know how to shop the farmers’ market and you know that when you shop the farmers’ market, it’s easy to buy what’s local and in season because that’s what the farmers are selling.

But most people still do the majority of their shopping in grocery stores. When faced with six kinds of apples from New Zealand displayed right next to tomatoes from Mexico, pineapples from Costa Rica, and lettuce from California, what’s a local, organic eater to do?

Make Seasonal, Local, and Organic Your Mantra:

Seasonal: If you know what’s in season when in your area, it makes it easier to buy seasonally, even in the grocery store. See below for a handy seasonal produce guide.

Local: Take a look at the grocery store signage to find out where the produce was grown. It’s one thing to buy bananas from Costa Rica, if you must have your bananas, but it makes no sense to buy September’s apples from New Zealand when they are harvested in almost every region in the U.S during the fall.

Organic: Look for the USDA Certified Organic label. Buying organic minimizes your exposure to toxic chemicals and supporting organic growers is better for the planet. If you’re worried about the extra expense, remember that if you buy locally grown organic produce at peak production, prices will be lower.

Once you start eating seasonally, you’ll discover a new joy in food. When you’ve waited all year for that first juicy, local, ripe tomato, instead of eating cardboard flavored ones year round, you’ll enjoy it so much more.

Seasonal Produce Guide:

Many items overlap into two seasons and items grown underground, like fennel, carrots, radishes, and beets can be grown year-round in some parts of the country. Temperate climates also support nearly year-round availability of some greens and cruciferous vegetables like broccoli, cauliflower and mustard greens. This list will be helpful for most parts of the country.

Spring – Asparagus, snap peas, English peas, snow peas, green garlic, artichokes, greens, lettuces, fava beans, radishes, potatoes, carrots, leeks, spring onions, kiwis, citrus, strawberries, rhubarb

Summer – Corn, green beans, summer squash, tomatillos, tomatoes, cucumbers, eggplant, okra, peppers, basil, berries (all types) Stonefruit: peaches, plums, apricots, cherries, figs, grapes

Fall – Greens, beans, corn, cucumbers, eggplant, winter squash, fresh shelling beans, sweet potatoes, root vegetables, tomatoes, tomatillos, pears, apples, Asian pears, figs, grapes, melons, persimmons, pomegranates,

Winter – leafy greens, winter squash, cabbage, broccoli, cauliflower, root vegetables including beets, turnips, rutabega, fennel, carrots, potatoes, celery, citrus, dried fruit, pears and apples (stored from fall)

Enjoy these links to seasonal recipes for some of each season’s most characteristic produce items.

Spring:

10 Recipes for Artichokes from Cooking Light

Pea Recipes from Eating Well

Summer:

Corn Recipes and Tips from Epicurious

Stonefruit Recipes from Saveur

Fall:

Tomato Recipes and Tips from Epicurious

Apple Recipes from Smitten Kitchen

Winter:

Broccoli Recipes from Mariquita Farm

Winter Squash Recipes from 101 Cookbooks

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social, and political issues related to what and how we eat.

The post Eating Local and Organic By the Seasons appeared first on EcoSalon.