Seasonal Produce Guides
Winter’s cold-hardened earth needs barely to thaw before it welcomes the leafy edible greens of spring into its fold. With a penchant for growing in cool weather, these nourishing plants provide some of the spring garden’s earliest produce. Read More→
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The creative winter pantry and kitchen make liberal and imaginative use of gnarly tubers and roots, dark sturdy greens, all of the alium (onion and garlic) family, and an array of multicolored, whimsically shaped hard-shelled winter squashes. Cold-weather vegetables are true multi-taskers, capable of nourishing and sustaining us in fragrant pots of warming soups and casseroles, or simply steamed, roasted, or baked. The brilliant colors, assertive flavors and crisp textures of winter vegetables and fruits used raw or marinated in salads and slaws are also outstanding. Read More→
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Winter squashes adorn my kitchen from October through March. I’ll admit that a big old winter squash may not be a practical choice when you come home starving at 6:30; and they can be cumbersome to work with unless you have good, sharp knives (or a handy workaround for lack thereof). Read More→
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Beets are one of those veggies that inspire passion one way or the other—you either love them or loathe them. I’ve heard people say they think beets taste “like dirt.” Yeah, maybe if you don’t peel them before eating! I’m firmly in the “love them” category, and if you are, too, here are some tips and recipes for you. Photo from Grassroots Gourmet. Read More→
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