Hello to each one of our members! It hardly seems possible, but we have reached Week 8 - halfway through our CSA season! And this week we are introducing you to leeks, often used in soups and chowders. Since we've offered leek soup in past years, I wanted to find...
In this week's share our members will receive either green or purple beans. Both can be cooked the same way, by steaming in a basket for up to 5 minutes. The kids might enjoy watching the purple beans magically turn green! Green beans are one of the few beans that can...
Looking quite similar to onions in appearance, leeks are root vegetables and are related to onions, garlic, scallions, shallots and chives. Their flavor is onion-like but much milder. People who avoid this vegetable because they dislike onions should try them, their...
The active component in jalapenos and other hot peppers is capsaicin, which gives them their strong spicy pungent character. Tolerance levels in individuals can vary widely---use them in moderation at first. Eating cold yogurt or drinking milk will help dilute the...
Since cucumbers are 95 percent water, they help us replenish the fluids and minerals we lose on those sizzling hot July days. While containing small amounts of vitamins A, C, and a few minerals, they are rich in vitamin E. In addition to using as a snack, either...
An ancient staple food of the Americas, corn is often referred to as maize. When combined with most beans or dairy, corn will provide a complete protein. This is shown by the many traditional native dishes. Similar to other whole grains, corn is a great source of...
