Tag Archives: 2016

Parsnips

Parsnips

One of the most underrated garden vegetables, parsnips were typically not consumed as much in the United States compared to other parts of the world.  Of all the root vegetables, they have a sweet, somewhat nutty taste. Regarding nutrition, parsnips are noted most for mineral content and are particularly high in potassium. They also have […]

Savory Squash Pie

Squash Pie

This is a favorite family recipe passed down from Grandma Pahl. Published in our past newsletters, we’re offering it again for your enjoyment.  Use your own pie crust recipe or a pre-made crust to save time. Ingredients: Two Pastry crusts: use one to line the pan and one for embellishment, if desired 2 cups mashed cooked Winter squash […]

Napa Cabbage

Napa Cabbage

Napa cabbage is packed with many antioxidants, is low in calories and is a good source of many essential vitamins, predominantly vitamins C and K. It is rich in folic acid and is an excellent source of dietary fiber. For maximum nutritional benefits, use as soon as possible. Unwashed, the cabbage will keep for a few days in the vegetable crisper […]

Carrots

Carrots

High in vitamin A and beta carotene, which is the substance responsible for its beautiful orange color, carrots are a favorite raw snack for many children and adults.  The carrot is also high in fiber, calcium, potassium, and other trace minerals.  To receive the most nutrients, eat carrots raw.  They should be scrubbed with a […]

Cauliflower

Cauliflower

Cauliflower offers significant vegetable protein along with Vitamins A, B-complex, C and E, as well as a variety of minerals. Refrigerate fresh cauliflower in a plastic bag for up to 2 weeks.  To prepare, soak the head upside down in cold water to clean thoroughly.  Remove tough outer leaves.  Trim off any blemishes.  Cauliflower is excellent served […]

Green Bell Peppers

Pahl's Fresh Green Peppers

Peppers contain high levels of vitamins A, C, and E and most varieties include the minerals iron and potassium.  Refrigerate unwashed in a refrigerator hydrator drawer for 1-2 weeks.   Eating them raw, added to a veggie tray, sliced in a salad, or as part of a favorite sandwich, will give you the most nutritional benefits.  They are easy to […]

Pin It on Pinterest