Every Friday in Eater's Digest, we call attention to current food stories that align with our sensibilities for natural, local, and organic foods and conscientious cooking. Naturally, we pair each story with a relevant recipe.
This week: Cooking off the grid, overcoming produce anxiety, farm-to-glass beer, and more.
A parabolic solar cooker in Nepal (photo courtesy of Tracy Hunter/Flickr via NPR.org)
NPR: Don't let the stifling heat and pounding sun get you down -- use it to your advantage and conserve energy with this ingenious solar-powered method for "cooking off the grid."
Coconut Crab Rice [Joy the Baker]
The New York Times: Does the abundance of fresh summer fruits and veggies ever overwhelm you to the point of panic? You're not alone. But produce should never make you feel put upon. Take a deep breath, sharpen your knives, and keep it simple.
Marinated Roasted Eggplant, Zucchini and Tomatoes with Garlic and Thyme [Gourmande in the Kitchen]
The Atlantic: A new study found that we tend to eat more if our plates are the same color as the food on them. Just the excuse we needed to trade up to more colorful dinnerware!
Raw Tacos [Roost]
Chicago Tribune: A Chicago brewmaster heads to the farmers' market every Wednesday for local produce to infuse in his brews. Jared, you had us at "Baby Carrot Belgian Wit." Not in his neck of the woods? Console yourself with a scratch-made, beer-filled dessert.
Drunken Strawberry Tart with Beer Lemon Curd [The Beeroness]
Did we miss anything? Share your favorite food news from the past week in the comments section below.
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