Carrots are the best! Or at least that’s how I feel. They’re crunchy, or you can cook them and they get soft, but not mushy. You can use them in soups and salads and more. They’re good straight out of the garden all by themselves or dressed up in something Read more
Pumpkins, butternut, delicata, acorn, spaghetti, kabocha… They’re all hard squashes that store well and are SUPER HARD to cut open but totally worth the time and energy. They can be sweet in pies, or savory with curries. They store very well at a temperature slightly below room temperature, save the Read more
These are what most people in the US think of when they think of radishes (there are also the large Daikon types). They’re small and crisp and peppery. We usually see them in salads, but here are some other fun things to use them for Radish butter Carrot top salad Read more
Technically an immature onion plant, but usually a variety specifically grown for this purpose. They’re wonderful and cold hardy and give a mild onion-y flavor to all sorts of recipes. Here are some of our favorite recipes that use them: Green Onion Pancakes Napa Cabbage with Peanuts and Cilantro
Jerusalem Artichokes, also known as sunchokes, are a relative of the sunflower. They are funny looking, but great for your health. Diced up raw, they are crisp and flavorful and can replace water chestnuts in recipes, or they can be eaten cooked like potatoes! Learn more about them here: http://www.eattheseasons.com/Archive/sunchoke.htm Here are Read more
I’ve grown to accept it as a fact of life–the sky is blue, water is wet, and organic head lettuce is likely to contain a slug or two. We do our best to control slugs in the garden, but we can’t keep every single one out without spraying something toxic. Read more
City Commons Pick Up Day FAQs: I’m running late/can’t get my share during pick-up time window. What do I do? If you are running late, let us know via phone or e-mail as soon as you know you will be late to pick up. That way we can keep the Read more