by fifthcrow | Apr 28, 2015 | Produce
Swiss Chard is in the Chenopod family. We grow “Rainbow Chard” which is a collection of yellow, red, orange, and white stemmed types. Closely related to spinach, it is best eaten cooked. Chop it up and sautee with a little oil. We like adding a tiny bit of...
by fifthcrow | Apr 28, 2015 | Produce
mild and crisp, beautiful eye-catching color
by fifthcrow | Apr 28, 2015 | Produce
The term just refers to fresh harvested onions versus cured onions (what happens after the leaves die back and dry out). This particular variety of onions is called “purplette”. They bulb up relatively small and tend to be milder and sweeter than a cured...
by fifthcrow | Apr 28, 2015 | Produce
Savoy means “curly”. There are savoyed spinaches, savoyed lettuces, and savoyed cabbage. You can use this cabbage in place of napa cabbage, but it isn’t Napa cabbage. It’s exceptionally good sliced up as a taco or burrito topping instead of...
by fifthcrow | Apr 28, 2015 | Produce
“All Blue”- blue skin, beautiful blue/purple flesh, starchier, but holds up well to cooking- I’ve baked, mashed, roasted, and boiled and used them in potatoe salad and they’ve been great in all of the above. Gorgeous color and quite large for a...
by fifthcrow | Apr 28, 2015 | Produce
Wonderful roasted on sandwhiches, in quiche or salsa.. and of course stuffed for chili rellenos. Dark dark green and mild spice.
