Green Is the New Black

Everybody's going green, even the chefs in TV-land. Food Network stalwart Emeril Lagasse (who recently sold his empire to Martha) will host a show on the Discovery Channel's Planet Green 'eco-lifestyle' spinoff starting in July. Known as Emeril Green, the daily show will be shot on location at Whole Foods Markets around the country, and focus on helping families get inspired by using fresh and seasonal ingredients. And it's not just the BAM-man who's talking sustainable food, either. Alton Brown, the droll Food Network star, told delegates at last month's Cooking for Solutions conference that new Good Eats episodes will bring ethical and environmental issues to the party. "I've been busy being clever," he tells his interviewer, "But now I want to help people think about sustainability." To which we say: Our patience has been rewarded.

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Wondering what to do with that gorgeous basket of produce you hauled home from the farmers market? Short of opening up every cookbook on the shelf, consider going to the source. Many greenmarkets offer newsletters or archives full of seasonal recipes for the produce their vendors typically offer. Some of the country's best-known farmers markets even publish award-winning recipe books based on their seasonal, local fare. If you can't find anything in print or online, ask your favorite farmer or market information booth what resources they offer to help you make the most of your weekly haul.

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Your grandparents might have planted a victory garden during the World War II-era push to turn backyards and public land into mini-farms. Designed as a moral booster, these gardens also stretched civilian food dollars in a time of scarcity. In response to modern-day threats -- climate change, rising grocery costs, and food-tainting scares -- the victory garden idea is on the march again. Locavore icon Michael Pollan champions the idea of growing your own food as a cure for a variety of ills, And Slow Food Nation, the foodie fest we mentioned in last week's column, will plant a gigantic edible tapestry in front of San Francisco City Hall beginning July 1. Check out the resources at Revive Victory Gardens to learn how to get in on the fun (and food) right in your own back yard.

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On the menu: Fava Beans
Sure, sure -- they're the punchline to a million "Silence of the Lambs" jokes. But there's a reason why fava beans are lusted after everywhere from the fanciest restaurants to the most-humble peasant kitchen in the Italian countryside. Also known as broad beans or habas, these double-hulled legumes take a little extra prep time, but the payoff is huge: The greenest green and the very essence of early summer. Whirl them into a garlicky dip, braise them with pork for a classic pairing, pop them over pasta with ricotta, or toss with a simple vinaigrette for a Parmesan-flecked salad. (Whatever you choose, the chianti is optional.)