We traipsed a respectful 50 feet behind the farm hands who were harvesting row after row of ripe, rosy tomatoes. We were a motley crew comprised of women, babies, toddlers and teens. We were seeking the stepchildren, the uglies, the left-behinds. Malformed tomatoes with bruises or a bit chewed off by a ravenous rabbit would be our bounty. We were the “gleaners”! From A Gleaner’s Journal—August 2017 Second Chance Foods is a Hudson Valley nonprofit organization dedicated t

“There will be no television until you finish every last vegetable on your plate.” “I can sit at this table all night until every pea has been eaten.” Well, the great news is that we no longer have to cajole our children into eating that green gunk. I found a magical garden hidden away in an old commercial building in the heart of downtown Poughkeepsie, and they are growing microgreens. The Indoor Organic Gardens of Poughkeepsie (IOGP) are growing 100% Certified Organic micro

Did you know that today is “Good Riddance Day”? Here’s what it’s all about: "Good Riddance Day was inspired by a Latin American tradition in which New Year’s revelers put artifacts or bad memories from the previous year into dolls and set them on fire,” said Tim Tompkins, President of the Times Square Alliance. “Here in Times Square, we might not be starting a bonfire, but we do encourage all New Yorkers and visitors alike to join us in the shredding of forgettable memories f

Butternut squash is usually something I need to be talked into. However, we were given a beautiful butternut squash from a friend’s garden, so I went cruising for something interesting to do with it and found this great recipe from Ottolenghi’s Plenty More. It’s really simple and, depending on the size of your squash, feeds at least 4 as a side dish. 1 butternut squash 1 teaspoon ground cinnamon¼ cup olive oil (divided use) 1 bunch of cilantro, leaves and stems 1 small garlic