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Found on the FoodFanatic website, this recipe has its origin from The Pioneer Woman. Servings: 12 Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes Ingredients: For the Rhubarb Filling: 4 cups Rhubarb 1 1/2 cups Sugar 1/4 teaspoon Salt 2 Tablespoons Lemon Juice 1/2 teaspoon Pure Almond Extract For the Cobbler […]
For those who are new to bok choy, you’ll find this recipe to be a good introduction. It’s easily and quickly assembled. This recipe was shared on the Allrecipes.com website. Prep time: 20 minutes Servings: 4 Ingredients: 1/2 cup Olive oil 1/4 cup White Vinegar 1/3 cup White Sugar 3 Tablespoons Soy sauce 2 bunches Baby […]
Parsnips have a naturally sweet flavor, and the process of caramelizing them in this recipe really enhances that quality. Found on the Taste of Home website, this is a great way to introduce your family to a new vegetable. Prep time: 20 minutes Cook time: 25 minutes Servings: 6 Ingredients: 1/4 cup plus 1 Tablespoon […]
Created by Melissa Clark, this recipe was found on the website “Cooking with the New York Times” (cooking.nytimes.com). Melissa indicates that it serves 2, so we assumed it would be for a main dish. If you might be using this as a side dish, it would easily serve 4. The parsnips can be roasted several […]
Hi everyone and welcome to Week 1 of our CSA program! In this section each week, I will be sharing my suggestions and tips on what I’ll be doing with my produce. This week, I’d like to start by going over the procedure I follow when I arrive home with my weekly share. First of […]
Shared by food writers Jess Fleming and Nancy Ngo in the St. Paul Pioneer Press issue dated Thursday, June 25, 2020, this is a classic family favorite recipe. For those who may be put off by the taste of kale in its raw or fresh form, the dressing in this recipe will wilt it just […]
Tuscan kale is known for its rich blue or grayish-green to deep green leaves with a crinkly texture. It is sometimes referred to as dinosaur kale. It is chewier than Swiss chard, sweeter in taste than collard greens and milder in flavor than the somewhat peppery mustard greens. Rich in vitamins A and K, kale […]
One of the first offerings of the spring garden, rhubarb gives us its own unique taste and texture. High in vitamins A and C and a variety of minerals, especially calcium, it is also believed to be a digestive aid and a blood purifier. Its tartness increases with age. To prepare, cut off leaves and […]
A welcome addition to our salads of early spring greens, radishes offer us a splash of color and zest. Although the radish root is 94 percent water and of modest nutritional value, it does provide a small amount of minerals such as potassium, phosphorus, magnesium, and iron. However, radish greens do offer us an excellent source […]
An excellent source of vitamins A, B-complex, C, and some minerals, bok choy is also extremely high in calcium. The growing season of bok choy is limited to the cooler weather of spring and fall. A traditional stir-fry vegetable from China, bok choy is rapidly gaining in popularity in the United States. To use in a stir-fry, separate […]
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