First Winter Share
Carrots, Broccoli, Toscano Kale, Collards, Cabbage, Japanese Hakurei Turnips and Golden Turnips. Fruit share is a bag of apples. For more information about the share, recipes and storage tips, visit the farm website
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THIS WEEK’S SHARE Toscano Kale Carrots Sweet Potatoes Rutabaga Broccoli Cabbage MAKE-UP SHARE Leeks Radicchio Green Kale Salad Turnips White Potatoes Carrots
Joe Yonan is the Food and Dining editor of The Washington Post and the author of “Eat Your Vegetables: Bold Recipes for the Single Cook.” He writes the Food section’s Weeknight Vegetarian column. If you’re a vegetarian guest at someone … Continue reading
Carrots, Watermelon Radish, Rutabaga, Bunched Red Kale, Radicchio
Mixed bag of Granny Smith and Red & Golden Delicious Apples
Joanna Prisco has covered food, travel and lifestyle stories for ABC News, Fathom, Food Republic, Flaunt, Gather Journal, The New York Post and Yahoo Food, among others. For Chloe Coscarelli, of NYC vegan restaurant by CHLOE, Thanksgiving is what ultimately … Continue reading
The current “battle” between organic and non-organic foods has never been so hotly discussed. While most of the population eats conventionally produced, mainstream fruits and vegetables generated on gigantic factory farms (agribusiness), a few pockets of the general population have … Continue reading
Ali Siegel, food52.com
Here’s a tip from Serious Eats’s J. Kenji López-Alt that was so simple yet so helpful, we didn’t want you to miss it: The trick to browner roasted vegetables that are anything but limp isn’t a secret ingredient or special tool—it’s time.
It starts with the fact that high heat + dryer ingredients = better chance of caramelly, browned bits. And it’s employed on a cooking technique where caramel-crisp is what we’re going for. Kenji recommends you leave cut vegetables uncovered in the refrigerator overnight; by drying them out, you’re ensuring that they’ll brown nicely when you roast them the next day.
Leaving cut vegetables uncovered in the fridge overnight is an extra step that involves a little additional planning, but it will give you exactly what you were going for when you decided to slip some vegetables into the hot oven.
by Alison Spiegel, huffingtonpost.com Alison Spiegel is a food writer and editor, a traveler at heart and a lover of croissants. Food waste is a huge problem, and that’s an understatement. According to World Bank estimates, up to one-third of … Continue reading