Thanksgiving Cornucopia

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Including fresh produce in bag subscriptions during Thanksgiving week is challenging. Over the past 6 years we have found that it creates a lot of wasted food…people forget to put their bags on hold, cancel late, or find that their pick-up site closes early or isn’t open. Sigh! So, this year we decided to try something new and mix things up … Read More

It is time to rethink Pesto

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Most of us equate pesto with basil, which is a bit like saying all gum is mint flavored. Pesto is simply a mixture of a green leafy vegetable, an oily nut, garlic, olive oil, and parmesan cheese. The word pesto is derived from the Italian word pestare, which means to pound or crush. Back in the day, pesto was made with … Read More

The bizarre Romanesque broccoli

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The special item of the week is the bizarre Romanesque broccoli (also known as Romanesque cauliflower). The Romanesque has a delicate nutty flavor and is crunchier than cauliflower. You can prepare Romanesque as you would broccoli or cauliflower; however, do not overcook. You want to keep it crunchy. Pre-cooked Romanesque is a great addition to salads, vegetable trays, and pasta. Break … Read More