Down Home Blog

I’ve already blogged about the health benefits of eating a variety of richly pigmented plant foods—the glorious reds, purples, oranges, and yellows found in fresh produce aisles, farmers’ markets, and backyard gardens.

Even if you don't grow your own vegetables, you see their fall colors come alive in farmers’ markets and supermarket bins: deep orange winter squash and carrots, red and yellow beets and Swiss chard, purple onions, potatoes and cabbages.

Psst! Wanna save money, improve health and fitness, and lower your carbon footprint—simultaneously?

If your doctor gave you a prescription she said would improve your emotional resilience, keep you mentally sharp, help you lose or maintain a healthy weight, reduce your risk of disease and injury, help you manage your chronic disease, improve your sex life, increase your energy, extend your lifespan, and cost little to nothing, you’d probably say, Come again?

Why throw out what may be the most healthful and flavorful parts of the foods you prepare regularly? Toss them together into the stock pot first to brew up a tasty, nutritious broth that adds a gourmet kick to a soup, stew, chowder, or casserole.

Every spring we welcome a few passing ducks and geese to our small backyard pond. Often a pair or two will hang around for a few weeks.

Part 1: neutralizing odors around the house, in the car