Tips

You searched for refrigerator and found 29 tips.

• Asparagus: All About It – ​Along with rhubarb and artichokes, asparagus is one of three common perennial vegetables grown in North America. It’s a true harbinger of spring, as it is often one of the first vegetables harvested. Thick or thin spears of this tender plant have been enjoyed by humans for thousands of years. Read more →
• Beets: All About Them – Love them or hate them, beets have been a part of culinary tradition for centuries! Early humans only ate the greens of beets – the root at that time was thin and fibrous. Read more →
• Bok Choy: All About It – Bok Choy is a cruciferous vegetable (broccoli, cauliflower, cabbage family). It does not form real “heads”, but instead grows as a cluster of leaves. Read more →
• 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: Using & Storing – Do you know how to use cabbage? How about storing it? This tip will teach you how to do both things, so you can make the most of the harvest! Read more →
• Carrots, Beets, Parsnips, and Similar Roots: Storage Tips – Storing food in small amounts is easy, but in larger quantities it can be tricky in our increasingly energy efficient homes. Root vegetables store best in the refrigerator. Here are some more tips for keeping them longer. Read more →
• Celeriac: All About It – Celeriac, or celery root, is a variety of celery grown for its root. It has a creamy white inside beneath its gnarly, brown outside. 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 →
• Cilantro – Cilantro is best known for its role as an ingredient in fresh homemade salsas. The seeds of the cilantro plant, coriander, are also a popular spice and have quite a different flavor than the leaves. Read more →
• Collard Greens: All About Them – A heartier green and member of the cabbage family, collard greens contain substantial amounts of vitamins K, and are rich sources of vitamin A, vitamin C, and manganese. They are also a moderate source of calcium and vitamin B6. Read more →