Tips

You searched for nutrition and found 8 tips.

Brussels Sprouts : Tips from Seed to Harvest – These nutritious miniature cabbages are often under celebrated and even disliked. Don’t give up on them though! It is well worth noting that often store bought Brussels sprouts are picked too early – it shows in their bitter flavor and tough texture. Picking them fresh from the farm or garden after a few frosts sweetens the flavor and makes them tender, offering a whole different experience! Read more →
Cabbage: All About It… – In the fall, the farm is inundated with cabbage! It is delicious and nutritious and abundant so get acquainted with it here! Read more →
Celery – Celery is more than just crunch, it is also contains apigenin, a chemical that potentially helps to fight breast cancer according to a University of Missouri study. Learn more about how to cook and store this veggie from this tip taken from Asparagus to Zucchini. Read more →
Cooking Fresh Dried Beans! – Dried beans are not only beautiful to look at, they are delicious, nutritious, and each has its own flavor and texture. We encourage you to try all of the varieties we grow. The first time you try fresh dried beans, you’ll be amazed at the taste. Dried beans become tougher and less flavorful as they age: most dried beans are so old they’ve lost all flavor. The answer: use fresh local dried beans! Read more →
Fennel – Fennel is very complimentary to other foods, especially seafoods and citrus. It adds a great zing and crunch to tuna salad; it adds depth and flavor to grilled or roasted fish—pretty much any kind of fish. Read more →
New Potatoes – Potatoes are so versatile. New potatoes are simply baby potatoes. Their skin is very tender and the flavor of the tuber is stronger and less starchy than the full-sized potato. Read more →
Whole Grain Porridge – Whole grain porridge is warm, yumm,y & good for you — as long as you know how to prepare it! Read more →
Why We Love Lactofermentation – The benefits of eating raw lactofermented foods like our krauts and kvasses are many! Natural fermentation (or lactofermentation, named for the lactic acid it produces) is a wonderful traditional method of preserving organic vegetables and enhancing their nutritional value. It uses only salt, nature, and time. Read more →