by fifthcrow | May 2, 2014 | Produce
Extremely nutritious, kohlrabi is new to many folks – but so worth getting to know. Peel the bulbs to remove the coarse skin, dice and roast or put in soups. I also like it raw, thinly sliced in salads – like a really firm turnip. Don’t forget to use...
by fifthcrow | May 2, 2014 | Produce
A slightly more unusual vegetable that you’ll only get a couple times this year. Escarole is a type of endive. It’s related to dandelion greens, and radicchio. It’s a mildy bitter green (that bitter is what alot of people are after). I didn’t...
by fifthcrow | May 2, 2014 | Produce
Radicchio is the darling of high end restaurants and haute cuisine. It is a slightly bitter green closely related to escarole. It is often braised, sometimes grilled, or used as a platform for hors d’oeuvres, as well as added to salads. Here’s a cooked...
by fifthcrow | May 2, 2014 | Produce
Also known as pointy or conehead cabbage (cuz it sure looks like a conehead), this cabbage is l
by fifthcrow | May 2, 2014 | Produce
super sweet, brilliant purple red color, small cabbages
