Fresh pineapple and lemon combine to make a sweet and simple jam well-suited for yogurt.
I'm a recent graduate of Tufts' Friedman School of Nutrition Science and Policy. I currently work as the education coordinator for Wright-Locke Farm, a garden facilitator for Waltham Fields Community Farm, and a server at an upscale restaurant in town. My life is pretty much all about growing, preparing, distributing, and advocating for delicious, health-promoting food. For a closer look at my adventures with food, please check out my website: www.littlemisscruciferous.com