USDA Revises Grade Standards for Olive Oil
It is the good news the industry has been waiting years to receive. On April 27, the USDA published revised U.S. grade standards for olive oil, bringing the United States current with worldwide industry standards and setting the stage for greater quality control of both product and marketing. The standards will become effective October 24 Read more >>
– as told to Laura Kooris, Contributing Writer
Even though I planted them last October, my fava bean plants only have flowers and my English peas are still flat pods. Knowing it will be a while before I can harvest my crop, I was excited to see fresh fava beans and peas at the farmer’s market. The small favas are tender and sweet, unlike the larger beans later in the season when they tend to be starchy. Small peas, with minimal time between farm and table, burst with flavor. Both are highlights of this pasta 
After all the media attention that EVOO has received in the past few years, you would think that another cookbook solely devoted to olive oil would be superfluous. But dig into The New American Olive Oil by author Fran Gage, and you will find there is still much to learn about this versatile