Red Russian Kale + Brussels Sprouts = Kale Sprouts

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Foodie friends, have we got a treat for you! Kale sprouts were developed by crossing kale and Brussels sprouts using classical, non-GMO breeding methods. Sometimes referred to as Lollipop Kale or Kalettes, these sprouts grow on a stalk and produce cool little buds of purpleish kale. Crazy, right? Kale Sprouts are best cooked until the outsides are crisp, but tender inside. Variations … 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

Tango Celery to Dance About

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This week’s Tango Celery is a special variety. The Tango celery variety has smooth non-stringy stalks that are super-sweet and very crunchy. It’s definitely tastier and more fragrant than store-bought celery. No part of this celery should go to waste: the stalks are great for calorie-free raw eating or used in soups and stews, and the leaves are great in salads … Read More