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This recipe, found at simplyrecipes.com is the classic Italian way to prepare broccoli raab. It’s also great served with Italian sausage and pasta. Note that this recipe also includes the blanching steps, which is the...
Hello Folks, as I write we are receiving some much-needed rain; hurricane rain but without any damaging winds. This will be of great benefit to the greens and the fall brassicas which have been...
Here’s a family favorite way to prepare broccoli, found on the I Wash, You Dry food blog. Baking broccoli at high heat is magical: the outsides get a beautiful crispiness to them, while the...
Hello Everyone! So, you may have noticed I haven’t had much to say about the weather for the past few weeks; a deviation from the norm – since most of my updates begin with...
If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup.
Hi Everyone! As we head into the fall we will be transitioning back into cool weather crops, but for now we are still abundant with summer veggies. Next week we will begin to have...
Hi Folks! So you might think that by now things would start to ease up a bit here on the farm, and I would have time to write these updates and get them out...
Hakurei turnips are a Japanese salad turnip. They are sweet and much softer than a regular turnip, and rarely need to be peeled; just wash and trim the root ends. The leaves are also...
Japanese baby turnips are tender, sweet, and juicy as can be. By taking advantage of both their leaves and their bulbs, this easy and delicious recipe from seriouseats.com requires very few other ingredients, allowing...
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture...