The Great Scape

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A garlic scape is the best, most useful thing ever! These weird-looking curly thingies are the flowering stem of garlic. In garlic production, they are removed so that the garlic will focus its energy into growing the bulb. Up until recently, farmers around our region tossed them away. Now that more Americans are willing to try foods that the rest of the world has … Read More

Easy Peasy

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It is pea time folks. Over the next few weeks you will be getting sugar snap peas, English peas, and snow peas.  Rule of thumb. Sugar snap peas and snow peas – eat the whole thing! English peas – pop them open and eat the little round green things. They are peas! This week’s peas are sugar snap peas. We … Read More

Peas to Meet You

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This week bring us our first round of peas! A rather elegant variety, English shelling peas are easy to prepare and don’t require cooking. Pro tip: do not eat the shell.  To shell the peas, simply squeeze them along the seam to pop open the pod and then use your thumb to slide the peas out.   These peas are adorable, bright green and … Read More

Greens & Gold & Umami

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We are celebrating beets-with-greens-season with gold beets. The food blog Eating Bird Food has a lovely recipe for Sauteed Beet Greens and Roasted Gold Beets that is both easy and includes one of our favorite ingredients, Bragg’s Liquid Aminos, which adds a savory umami taste. Umami has only recently been recognized (by western scientists) as the “fifth taste” after salt, … Read More