It's that time of year: last call for the CSA programs in your area! Have you ever done a CSA? Community Supported Agriculture lets you pay a membership fee to a farm, and then receive a box of seasonal produce throughout the growing season. It's a great way to participate in the life of a farm, and to get spectacularly good produce. Are you doing one this year? 

Jammy pink rhubarb, coconut custard, and a honey-rose water drizzle! Who needs gluten (or dairy or nuts or refined sugar, for that matter) when you've got all this going on?! 

Though you might normally associate chimichurri with grilled steaks, lamb chops and other robust cuts of meat, this garlicky South American herb sauce pairs wonderfully with mild halibut and other lean white fish. Rubbed over the fillets before baking, the flavor of the chimichurri stays fresh and bright, infusing the delicate fish with a pop of green color and taste that says SPRING! It's another simple yet impressive fish recipe to add to your repertoire.

Eat your greens... and your reds, and your yellows, and your violets. That's the message of this bold and informative poster. Want a reminder of just which nutrients are in your fruits and vegetables? Hang this on your kitchen wall. 

Q: My wife works all day and commutes to the city in the evening to finish up her law degree. After two years of this, she's coming to the end of her rope regarding her dinners: a peanut butter sandwich does not a dinner make. 

We've all encountered, and possibly even served, a boring crudité platter. As a vegetarian and gluten-free guest and host, I've had my fair share of raw broccoli and carrot sticks while other party guests indulged in more interesting hors d'oeuvres. But these pickled baby carrots? These ones with the zingy bite that will be ready in just a couple of hours? You might want to double the recipe. 

I was a fan of Mark Bittman's long-time Minimalist column in The New York Times, and bummed when he retired it a few years ago. He's continued to write op-ed pieces for the paper — mostly on food politics, issues, and health — but I've missed his eating-focused thoughts and recipes. But... he's back! This week the Times launched a brand-new monthly Bittman column called "The Flexitarian," and I'm sensing it's right in line with how we here at The Kitchn see things.

Full Disclosure: I like Gwyneth. I might even be a little obsessed. She's more or less my age and, for a very brief time in the mid 90s, I was told we looked alike. I'll take it. I was first aware of Gwyneth when we were in high school (not together, of course). I was once quoted anonymously in my school paper. She was in an Esprit ad next to it.

Bitters are an essential bar ingredient, but did you know they were originally a staple of the medicine cabinet? Even today bitters may be just the thing if you need to settle your stomach after indulging in a big meal. 

For the health conscious, Sparkling Ayala's Herbal Water hits all the notes: it's organic, sugar-free, and made without sweeteners, preservatives, additives, or colorants. But the best part is what it does contain: creative herbal extract combinations that make this an elegant standalone beverage or cocktail mixer.