If you are a local food fan, you’d better pay attention to the weather. What happens now has a ripple effect for the rest of the season. The topsy-turvy, every-which-way weather that we’ve been experiencing this spring brings both good and bad.
Every week, I read tons of news, primarily related to food, health, wellness and sustainability. On any given day, you’ll find me sharing links to relevant news stories and recipes on Twitter and sometimes on Green Your Plate’s Facebook page.
Here are some of the items that caught my eye in the Internet sphere over the past week:
We’ve lucked out here in Minnesota with our ultra-mild, at times downright balmy winter weather. Spring came early this year, which means that most of the local food trucks have already made their debut. One work day, I stopped at the Fork in the Road truck near the Capitol in downtown St. Paul, lured there by the promise of a lovely sounding shrimp orzo pasta salad for lunch.
Such a light, lemony pasta salad with savory shrimp, tangy feta cheese, crunchy cucumber and fresh dill – it tasted like spring! It counteracted the gray overcast skies and lifted my mood. I knew that I needed to try to recreate this salad at home.