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, […]

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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

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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

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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

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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

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