Get With the (Green) Program

Just jumping on the sustainable-eating bandwagon? Well, welcome aboard – you picked the right time of year to enjoy local, organic produce at its peak. A slew of articles this week aim to help newly green eaters make the most of their experience. Food on the Food offers up a handy two-part Survivors Guide to Your First CSA (community-supported agriculture, also known as farm-shares). And the Seattle Post-Intelligencer proposed 7 expert tips for first-time farmers market shoppers. My favorite advice: Start out slow, and avoid sensory overload. (Oh, and don’t forget your reusable bags!)

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Planning a summer clambake or fish-fry? You might want to take a peek at Greenpeace’s new report, which ranks national grocery chains on their dedication to sustainable seafood. You probably won’t be surprised to see Whole Foods at the top of the list, but close behind are two brands you might not expect: Southeast stalwart Harris-Teeter, and Ahold USA, parent of Stop-and-Shop and Giant, two of the biggest chains in the Mid-Atlantic region. Alas, none of the big brands scored a perfect 10 -- the highest score was a depressingly low 4 – so you’ll still need to do some homework to make sure you’re getting the goods. Keep a copy of the Monterey Bay Aquarium’s handy regional Seafood Watch pocket-guides in your wallet, and never be shy about asking your fishmonger where her catch is hauled.

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In a modern-day spin on an old-time harvest festival, Slow Food Nation plans to take over San Francisco's Civic Center and Fort Mason Center complex over Labor Day weekend. The four-day fete's goal is to highlight farmers and food-artisans from all across the country through tastings, entertainment, and exhibits that support "an agricultural system that is good, clean and fair," including planting a full-scale victory garden in front of City Hall. Tickets for individual events run from $10 to $100, and organizers expect more than 40,000 visitors from all over the world to attend.

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On the menu: Pluot and Apriums
In a funny video that’s making the rounds, noted TV curmudgeon Andy Rooney visits a fancy supermarket and wonders "What in the world is a pluot?" A hybrid fruit that’s genetically three-quarters plum and one-quarter apricot, pluots offer plenty of sweetness with an extra dose of firmness. On the flip side, fuzzy apriums (or is that apria?) are more like apricots than plums. You can use either fruit just as you would their ‘parents’: Top a galette crust, grill and drizzle with balsamic vinegar, or even whiz them into a sweet-sour soup. And – bonus! – both are loaded with antioxidants that boost immunity and aid heart health.