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  • Farm Fresh Now: Carrots: Nutritional Powerhouse

    Red, black, yellow, white, purple, green—these were the colors that wild carrots (also known as Queen Anne’s Lace) started out being – pretty much every color but orange! First cultivated in Afghanistan in the 7th century, the original domesticated carrot was purple outside and yellow inside, similar to the Purple Dragon carrots you see at local farmers markets. More

  • How to Grow Cool-Season Veggies with Ease

    When the fall and winter seasons hit, green thumbs tend to go into hibernation. But if you feel that horticultural itch year round, you have options beyond the basic perennials’ upkeep: You can grow vegetables. More

  • curried carrot turnip soup

    Turnip Recipe: Curried Carrot and Turnip Soup with Cilantro Gemolata

    This recipe should be called, “shake hands with turnips” because turnips are the only vegetable that I’ve yet to make friends with. In fact, I don’t think I’d ever eaten a turnip until my husband and I joined a CSA. Now they show up in our baskets all the time, mocking us. I’ve tried them in dozens of recipes, but this is by far my favorite. More

  • 5 Winter Vegetable Recipes

    Halloween isn’t even here yet and I’m already thinking about the winter vegetables that I can’t wait to cook up. Something about these hearty vegetables makes me want to stay indoors, make copious amounts of delicious food, and enjoy the winter season. Here are 5 winter vegetable recipes to keep you satiated through the long winter months ahead. More

  • In Season Now: Beets and Carrots

    Although you might normally think of root vegetables as fall crops, many varieties are  also available in the late spring. Beets and carrots, for instance, grow well in the cooler temperatures of spring. These cool-weather crops are typically planted in the early spring for a late spring/early summer harvest and again in the late summer […] More

  • Meatless Mondays: Carrot Potato Pancakes and Crispy Veggie Fritters

    Carrots straight from the farm are dirty little freaks. Knobbly, hairy, misshapen and covered in soil, these root vegetables bear no resemblance to the neon orange and uniformly shaped clones found in your average supermarket plastic bag. But I love knowing where the vegetables came from and supporting local farms through my veg bag of […] More

  • Wheatless Wednesday: Boost Vitamin A, C and K Intake with Four-Color Coleslaw

    The dawn of summertime — just over a week away — calls for barefoot lunches, iced coffee, blossoming flowers, and colorful produce. And what better food to showcase summer’s brightness than a refreshing, cooling coleslaw? Purple cabbage, white-stemmed chard, orange carrots, and green zucchini combine for the perfect combination of crunch and tang.  This naturally […] More