Pea Shoots
Have you tried pea shoots? How about sunflower? Shoots are the early growth of the plant at just a few days after sprouting. That’s why you’ll most likely find them out only around this time…
Keys to a Great Salad
Considering that greens are everywhere these days, I thought this would be worth re-posting from last summer. Knowing the basis for a complete dinner salad is good to know. Hope it’s of use to you!
Drink Your Greens
I have to admit, as much as I love cooking, at just about any time of day, sometimes I don’t do so well in the breakfast department. On mornings when I’m just trying to get…
Bean, Green & Grain Salad
In case you haven’t heard, we’re running a special series at RAFFL called Real Farms, Real Food, Real Rutland. Funded by the USDA and Vermont Department of Agriculture, it is a combination of farm tours…
May: Greens
Green is the color of life. While there are green foods available all summer, those in the spring are especially cherished. Foods like spinach, ramps, green onions, arugula and bok choy indicate the return of…
More Articles
The Roy G Biv Diet
I just came across this story on the Splendid Table. It’s about how the author, Amanda Theiroff, and her friend attempt to eat only a single (naturally) colored group of foods each day for a week. It seemed like more of a struggle than anything…
Eating the Rainbow, Made Easy
I just came across this awesome graphic that really clearly indicates how and why eating a variety of colors is important to your diet. Why it’s awesome: The foods are organized by cooking time. The ones on the outside take the most amount of time…
Parsnip and Carrot Muffins
By now carrot, parsnip and other root crop supplies are winding down for the spring. But before we say goodbye, why not use them in one creative, less obvious method? These muffins make a healthy breakfast option that could adapted to include additional nutritional benefits…
Orange Glazed Tempeh
Made from fermented soybeans, tempeh (pronounced tem-pay) has been a staple in Indonesian cuisine for thousands of years. It has a nutty flavor, firm texture and is considered a more nutritious way to consume soy than tofu. It’s high in protein, fiber, fatty acids and…
Braised Parsnips
I feel bad for the parsnip; it just seems so neglected. Ask someone to describe a parsnip and they’ll probably tell you it looks and tastes just like a carrot. Or, in recipes and you’ll find them lumped together as root or winter vegetables to…
Roasting Garlic
Roasted garlic should be a staple in everyone’s kitchen. Even if you usually don’t like garlic, you might be surprised how mellow and enjoyable it is when roasted. It has a multitude of uses and the health benefits are pretty great as well. Garlic is…
Sourdough for the Busy
Last month, Jeremy Zietz ran an informative sourdough bread making workshop for us at RAFFL. Attendees learned all the intricacies of this artisan bread making process, had a chance to try it out for themselves and were then able to take some starter home with…
Two Dozen Eggs
This is a re-posting of our Harvest Watch column in the Rutland Herald. I can’t decide where on the color spectrum eggs should fall. White? Tan? Yellow? You might just see them popping up all throughout the year. They are an incredibly versatile ingredient! by…
Spring Freezer Cleanout: Turkey Pot Pie
Earlier this week I joined Bethany Yon from the VT Department of Health on her show, What’s Cooking Rutland. The theme was cleaning out the freezer. Bethany and I took inventory of our freezers and were surprised by how much we found – especially in…
Ode to the Rutabaga
This is re-post from our Harvest Watch Column by Lindsay Arbuckle, but quite fitting for the Veggie of the Month! I made the rutabaga fries not to long ago…amazing and really simple. As we near the New Year, I urge this: please try a new…