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Concentration of CO2 in the Atmosphere

Saffron Cookies



Saffron is an ancient culinary spice, derived from the flower of a fall blooming crocus (crocus sativus). It ranks as the most expensive spice in the world, often selling for over $20 per gram. It is commonly grown in western Asia, including Iran, but also in Spain and Italy. It […]

Winter Cooking in the Solar Oven:

Solavore Smokin’ Chili

Blue sky, fresh snow, and sunshine…winter days are meant for outside play. And why not outside cooking, too? Solar cooking works on the rays of the sun, not the ambient outdoor temperature. Snow on the ground? All the better – it actually works like a big reflector. So strap on snowshoes, set […]

Holiday Cooking – with the Sun!

A day of blue sky and sunshine in the middle of December is to be celebrated. And you’ve never celebrated the sun like you do when you cook with a solar oven. Even as we approach the shortest day in the year, there’s still enough sun for this month’s quick-prep, no-fail recipe. […]

Winter Harvest Squash for Thanksgiving

Use any winter squash that you may have grown — such as Delicata, Butternut, Acorn… or this one that was our ‘Mystery Squash’, that appears to be a cross between Delicata and a Pumpkin. … We are calling them Pumpinatas.

Cut in slices, tossed with olive oil and salt. Cover and roast in a 350º […]

Ingredient of the Month

By Larry Plesent

If you do something long enough you’re bound to get good at it. Such is the case with soap making, and after 20 years in the business, I am now able to volunteer occasionally, teaching scientific soap making techniques and related technologies in developing countries.

In Liberia, they make a kind of […]

Tahini Quinoa Bean Salad

Tahini, lemon juice and a little chipotle powder make a sour spicy seasoning for heart-healthy quinoa. Green onions, snow peas and bell peppers make a delightfully crunchy contrast to the cooked beans and grains in this satisfying winter salad.This recipe comes to us from Kristina o:

FOR THE SALAD: 4 cups low sodium vegetable […]

Why Does the Governor Recommend Roots the Restaurant?

by Nancy Rae Mallery, 1.11.12

Governor Shumlin and Ag rep.

In downtown Rutland at 51 Wales Street, a uniquely sustainable restaurant opened it’s doors to the public on February 1, 2011. The concept for a place to enjoy a delicious, wholesome local meal, made from the freshest Vermont products, came into being nearly […]

Ingredient of the month

What’s in your Shampoo?

by Larry Plesent

Take a look at the ingredients in your shampoo right now, even those touted as “natural”. Chances are one of those ingredients is DEA or Diethanolamine. This foaming chemical is found in combination with fatty acids (bits of oil molecules) as cocoamide DEA, lauramide DEA, and also as […]

Moroccan Pumpkin with Almond Couscous

Pumpkin is seasoned with fresh ginger turmeric, cayenne and cinnamon, then tossed with raisins and dried apricots in this gourd stew. Chickpeas, carrots and potatoes pick up the Moroccan spices beautifully and make this stew hearty, especially when served atop couscous and toasted almonds. This recipe comes to us from Trudy of veggie.num.num. Serves 6


Green Energy Times’ Oct. 15th Issue is available to read online now!

The newest issue of Green Energy Times (G.E.T.) – October 15, 2011 is available on-line and in a town near you this week! […]