by Peggy Paul Casella Brussels SproutsThe Brussels sprout plant looks like a lanky sea monster: Its thick spine grows straight up from the soil, covered with mini-cabbage “eyes” and dozens of leafy arms. Though the leaves are also edible, like those of fellow Brassicas, the sprouts are the most commonly eaten part of the plant.
MoreNothing but Fruit by Lindsey Walker Apple butter—a sweet, spreadable concentration of apple cider and apple sauce—is a centuries-old method of preserving fresh fruit that serves our appetite for local food and creates almost no waste. It’s “a simple food done incredibly well,” says Michael Holahan, who co-owns the Pennsylvania General Store with his wife,
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by Hannah Waters As the November chill sets in, it’s tempting to turn on the heat, lock the doors and curl up under a blanket for the long winter ahead. The reasons to go into an early hibernation practically invent themselves: it’s too cold; bundling up is too burdensome; the couch cushions are too alluring.
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Vintage Shops As cooler weather approaches and you’re ready to switch over your wardrobe, you can find everything you need at Philadelphia’s growing cadre of vintage shops. A more sustainable choice than a run for cheap goods at a national chain, you’ll find handmade sweaters, fall boots, fancy holiday dresses and all the flair you
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by Peggy Paul Casella Broccoli & Cauliflower Both members of the Brassica oleracea or flowering cabbage family, broccoli and cauliflower share many of the same attributes and nutritional properties. They are low in calories, high in vitamin C, good sources of folate, fiber and vitamin A, and they contain phytochemicals that can help protect eyesight
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