Laura Olive Sackton, owner and cofounder of First Root Farm in Lexington, worked on farms during high school and college breaks. “I wanted to be doing my summer job all the time,” she says.

Suzanne Kreiter/Globe staff

Laura Olive Sackton, owner and cofounder of First Root Farm in Concord, worked on farms during high school and college breaks. “I wanted to be doing my summer job all the time,” she says.

Millennials on the land

Laura Olive Sackton, 28, is part of a growing number of young farmers who are trading college acceptance letters for apprenticeships on the land. By Jaclyn Fishman

// New recipe: kids influencing parents

Former White House pastry chef Bill Yosses is hosting a series of healthy eating classes at several New England Boys & Girls Clubs.

// Recipe for Sicilian fish with garlic, lemon, and herbs

“For anyone who says, ‘I don’t know how to cook fish,’ ” says Angela Sanfilippo, president of the Gloucester Fishermen’s Wives Association, “this is what they should do.”

// Support local, sustainable fisheries, say the experts

Because of overfishing, many species are not sustainable and the more we eat of some fish, the less certain their futures.

short order

// Veggie fries crisp, fluffy like real fries

New in the freezer case are Veggie Fries, a mix of potatoes, vegetables, and beans, which come in carrot, broccoli, Tuscan bean and herb, and chickpea.

// Fish tacos and more from Sunbird food truck

Owners J’aime and Christian Sparrow have created a small oasis alongside Route 6.

Cheap Eats

// Savory, spicy Thai specialties in Brookline’s Basil Rice

The sister restaurant of Thai Spice in West Roxbury bills itself as “Asian street food.”

short order

// Trustees of Reservations honor Dover farmer

Powisset Farm manager Meryl LaTronica was selected by the organization as employee of the year from among 150.

short order

// Perfect time to pick a pepper

Few vegetables can boast such a spectacular command of the color spectrum as bell peppers.

Q & A

// Mark and Talia Kurlansky cook their way around the globe

The New York-based father-daughter pair collected recipes and family cooking tips in “International Night.”

Grilled stuffed chicken breasts on vegetables.

Karoline Boehm Goodnick for The Boston Globe

sunday supper

Grilled chicken and veggies one day, salad the next

Grill chicken breasts with stuffing under the skin, add some grilled vegetables, then combine the two with crisp salad ingredients for a second meal.

Seasonal Recipe

// Recipe for roasted summer squash with za’atar, dill-yogurt, and peanuts

A bed of Greek yogurt seasoned with dill adds a contrasting cool creaminess to the roasted squash.

seasonal recipe

// Recipe for nectarine-frangipane tart

In this version, the frangipane is soft but holds its shape when cut.


// Vegetarian-vegan cafe sprouts in Brattleboro

Into Brattleboro’s bohemia comes a vegetarian and vegan restaurant called Superfresh! Organic Cafe.

// Cooking tip from food editor Sheryl Julian

Before you send white fish into a hot oven, you need to protect it by covering the dish with foil, pressing a piece of parchment paper directly onto the fish, or layering something like thinly sliced tomatoes it to make a crust. Oil the fish, add salt and pepper, then cover it with sliced tomatoes and oil them too. Season, bake, and your fish will turn out moist and flaky.

Barbecue in Boston

// Boston’s 10 best BBQ joints

We decree which spots serve the tastiest ribs, pulled pork, brisket, and other smoked specialties.

Globe Magazine

// The food issue

How “Top Chef” Kristen Kish enterains, plus Clover Food Lab’s secret ingredient.