by fifthcrow | Nov 30, 2013
We currently grow three varieties of beets: red, golden and forono cylindrical. Red and golden beets are best roasted or broiled, and must be peeled before eating. Golden beets are a little sweeter and less earthy than red. Beet greens can be eaten and taste very...
by fifthcrow | Nov 30, 2013
Another item that we have in a wide array of varieties (such as romanesco zucchini, baby bush zucchini, raven zucchini, yellow crookneck). Summer squash is juicy and tender almost any way you cook it; it is harvested while still immature, tender and thin skinned....
by fifthcrow | Nov 30, 2013
Leeks are considered the holy grail of onions by some folks. When sautéed, leeks melt into sweet nothingness and serve as a superior base to any soup or stock: potato leek soup or vichyssoise, chicken noodle soup, vegetable or chicken stock, etc. Thinly sliced, you...
by fifthcrow | Nov 30, 2013
These days you can’t find a restaurant menu without kale on it; kale is certainly enjoying it’s rise to fame and we’re healthier for it. Kale is full of nutrients and various properties which appear to do all kinds of great things like kill cancer...
by fifthcrow | Nov 30, 2013
We grow a very tender variety of arugula, sometimes also referred to as rocket. It’s milder and less lobed than the also common “Wild Arugula”.
