It looks like we are well into fall with the arrival last week of acorn squash and this week of our second winter squash of the season. I love the versatility of squash, you can keep it simple by baking it in the oven with a little butter, salt and pepper, and a...
This quick and easy recipe was sent to us by one of our CSA members, Pamela Faye. It's from the Sunset Magazine publication. You can adjust the amount of olive oil and sea salt used, according to the amount of watermelon radishes received in your share. Thank you,...
Shared by Elaine on her website, Flavour and Savour, this colorful salad offers several variations on the dressing that can be used. Ingredients: 4 cups baby Spinach leaves washed, dried, tough stems removed 2 medium Watermelon Radishes 2 medium Clementine oranges or...
This recipe was published in the St. Paul Pioneer Press on Thursday, November 10, 2016. It was featured in a column written by Jill Silva of the Kansas City Star. It's an easy one-skillet meal, using your own fresh ingredients and providing a good amount of fiber....
Watermelon radishes are an heirloom variety of daikon radishes. They’re a root vegetable and member of the Brassica family, which also includes arugula, broccoli, and cabbage. Watermelon radishes are edible globular roots attached to thin stems and wavy green...
This variety of winter squash is large, oval and yellow, and looks similar to a melon. It is unique among squash because when cooked, its yellowish flesh separates into long strands that resemble pasta. Spaghetti squash provides vitamins A and C and some of the B...
Chard is native to the Mediterranean region. It is named 'Swiss chard' because it was first described by a Swiss botanist in the 16th century. The most familiar varieties of Swiss chard are the white stem and the beautiful ruby-red stem chard. Both types have...
There's a good reason for the oft-heard saying, "An apple a day keeps the doctor away". Apples are high in fiber and vitamin C, low in calories, contain no fat or cholesterol, and have only a trace of sodium. They are a favorite snack for kids and adults alike. ...
Poblano peppers are mild chili peppers that originated in the state of Puebla, Mexico. When dried, they are called ancho or ancho chile, from the Spanish word for "wide" (chile ancho-"wide chile"). As the poblano ripens and changes to red in color, it becomes...
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...
