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About Kohlrabi

20 May

Kohlrabi is in the Brassica oleracea category. The part that is eaten is the stem, which swells into a globe, rather than the root.Β  It can grow to the size of a grapefruit, but will tend to have a wooly interior, so it is far better harvested at half the size. There are two varieties, […]

The Chicory Family

20 May

Much more appreciated in Europe than in the United States, the chicory family is a large one. Belgian endive, curly endive (sometimes called frisee), escarole, and radicchio are all members. Each differs considerably in appearance, color, and to some extent flavor, although all share a slightly bitter taste, and most produce a root that can […]

About Fennel

20 May

A bulb of fennel looks like a bunch of celery with a wide, round base. It is a member of the parsley family and is prized for its mild, licorice flavor. The individual stalks are beautifully plaited, and broad and thin, while the tops are round and fleshy. Fennel leaves are ferny and also have […]

About our Strawberries

02 May

We grow three varieties of strawberries here on the farm: Albion, Chandler, and Seascape.Β  This mix provides us with consistent flavor and harvests throughout the growing season in our area, which usually begins in mid-April and runs through October – some years even into November. Different weather conditions will make a huge difference in the […]

Fava Beans – Slow Food Moment

22 April

When it comes to Fava Beans, patience has it’s rewards. I love these beans, only available in the Spring, they are a seasonal treat. Debbie Palmer (Live Earth Farm’s first CSA coordinator) developed a recipe database, still available to members – thank you Debbie πŸ™‚ – chockfull with amazing recipes and cooking tips. Here is […]

About Artichokes

15 April

Artichokes are a great source of dietary fiber, magnesium, the trace mineral chromium, vitamin C, folic acid, biotin, the trace mineral manganese, niacin, riboflavin, thiamin, vitamin A, and potassium. A medium-size artichoke delivers all these nutrients for a mere 60 fat-free calories, and also provides 4.2 grams of protein, no cholesterol, 0.2 grams of fat, […]

Ferment those radishes into delicious pickles!

26 February

Do you like real cucumber pickles? Not the “quick pickles” made with a hot vinegar solution and canning, but the really yummy kind you get out of a barrel at the deli? Well those are made by fermentation, and I made a happy discovery last year that turnips, radishes and celery root ferment into the […]

Lotsa Leeks!

12 February

Got leeks piling up? Are they weighing on your conscience ‘cuz you’re not getting around to using them? Need a nuclear option? As Rebecca’s recipes will attest, there are plenty of ways to use them, but when you find yourself with a backlog, sometimes you have to take decisive action to reduce the population, as […]