Archive for November, 2014

Holiday Stuffed Pumpkin

Here’s a showstopper for the Thanksgiving table. According to David of Green Kitchen Stories, this showy dish involves carving and stuffing, something vegetarians usually miss out on. Besides seasonal kale, it’s stuffed with “wine oozing millet, mushrooms, almonds, goat cheese and cranberries.”

Ingredients:

1 large pumpkin or 2 smaller pumpkins 1 small knob of coconut oil, ghee or olive oil

Cut a hole on...   | Read More

What’s Fresh, November 22

Outlying freezes affected farmers differently depending on location and if any crops were covered, and which cool weather crops were planted. Fall greens like collards, beet, turnip, kale, Swiss chard, mustard greens, mizuna, water cress, sorrel, arugula, and spinach and lush, hydroponically grown lettuces, should be plentiful.

Fall colors continue with abundant winter squashes. Root vegetables as sweet potatoes, red potatoes, perhaps onions, various specialty radishes, beets, and...   | Read More

Pumpkins!

Ever wonder how pumpkin carving came about? Actually a wave of Irish immigrants brought the concept over in the 1800’s. Originally they used very large turnips, beets or potatoes to carve but soon realized an easier time of it by using pumpkins.

The pumpkin is not a vegetable, but a fruit and was originally grown in Central America. Native Americans used to roast them over an open fire for eating. The original pumpkin pie was actually spices, milk and honey stuffed into a hollowed...   | Read More

What’s Fresh, November 15

Outlying freezes this week will have affected some farmers, each differently depending on location and if any crops were covered. Fall greens like collards, kale, Swiss chard, mustard greens, mizuna, water cress, sorrel, arugula, and spinach and lush lettuces, mostly hydroponically grown, are plentiful.

Fall colors continue with abundant winter squashes. Root vegetables as sweet potatoes, red potatoes, perhaps onions, various specialty radishes, beets, and turnips should be fine....   | Read More

What’s Fresh, November 8

Farmers’ booths have as much green in them as they have orange. This cooler weather is perfect for fall greens like collards, kale, Swiss chard, mustard greens, mizuna, water cress, sorrel, arugula, and spinach. Lush lettuces, mostly hydroponically grown, are plentiful.

Fall colors are represented by abundant winter squashes, sweet potatoes, peppers, onions, various specialty radishes, eggplant, beets, turnips, potatoes, pecans, and more. Tomatoes, zucchini, okra, and cucumbers...   | Read More

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