I like to throw a couple of cloves of raw garlic into my homemade hummus but when I spotted these curly green beauties I figured garlic scapes might be even better. They are milder and more nuanced than garlic . And their bright grassy color and flavor tinges this twist white bean spread (aka hummus) just enough that your friends will wonder what’s going on. Continue reading
Fruit or Veggie? When considering rhubarb most of us think of it a fruit. After all, we generally enjoy rhubarb in sweet dishes like pies, tarts, and cobblers. Low and behold, rhubarb is indeed a vegetable – right there with celery, fennel, and asparagus.
And it’s time to welcome it as one of the earliest vegetables of the spring season. Don’t let your lack of familiarity with these stalks prevent you from exploring its many uses! Continue reading
April showers bring May flowers and asparagus! While local farmers are gearing up for their spring harvest, we found one veg that is in peak season now…Green Asparagus.
Eaten raw, stir-fried, boiled, or steamed, as a side, in salads or soups, this versatile, tender veggie of the Lily Family has been highly prized for centuries. It is packed with anti-inflammatory and anti-oxidant nutrients, provides digestive support, and is delicious.
What’s not to love? Continue reading
contributed by Katy Morris
In the bitter cold of February here in the Northeast, we are shining the spotlight on a locally grown, versatile root vegetable, the rutabaga.
Rutabagas, otherwise known as swedes, are members of the Brassica family. Although not brightly colored or calling out for attention like some of your other winter favorites, don’t overlook this pleasantly earthy, mildly sweet veg. Continue reading