Garlic Scape Hummus

Homemade hummus is easy, delicious and kid-friendly recipe. There are many different flavors to try make, but we enjoy the flavor (and fun light green color) of hummus made with garlic scapes. Ingredients: · 1 1/2 cups cooked chickpeas · 1/4 cup fresh lemon juice · 1/4 cup well-stirred tahini (you can substitute peanut butter) · 1 garlic scape,…

Thunder Cake

Thunder storms are now an exciting, anticipate phenomenon in our home, thanks to the lovely book by Patricia Polacco, Thunder Cake. Ingredients: 1 cup shortening (we use butter) 1 3⁄4 cups sugar 1 teaspoon vanilla 3 eggs, separated 1 cup cold water 1⁄3 cup tomato puree 2 1⁄2 cups cake flour 1⁄2 cup cocoa powder…

Kale

Kale‘s popularity has skyrocketed in the United States of America in the last 5 years. It is boasted as a nutrition ‘superstar’ due to the high amounts of vitamins A, K, B6 and C, calcium, potassium, copper and manganese it contains. On our farm we grow Winterbor, a curly leaf, Kale and Dazzling Blue (what…

Tokyo Bekana Asian Green

Tokyo Bekana Asian Green, a leafy Chinese cabbage, is best described as a cross between Romain lettuce and Chinese Cabbage. It is sweet, a bit like lettuce with a mild cabbage flavor and crunchy stems, but best of all it never turns bitter. Selection and Storage: Refrigerate washed-and-dried greens in an airtight plastic bag for…

Strawberries

Arguably the most beloved of all the soft fruits, Strawberries belong to the rose family. They are the only fruit whose seeds grow around the exterior rather than interior. Strawberries contain more vitamin C than oranges. A good source of potassium and folic acid, they also contain ellagic adic, a compound that guards against cancer….

Garlic Scape

Garlic Scapes are the flower stems that garlic plants produce before the bulbs mature. We remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious. Selection and Storage:  You can keep scapes in the refrigerator for a month or more, in…

Swiss Chard

In the world of hearty greens, Swiss Chard often gets overshadowed by its popular neighbor Kale, but it’s a superstar in its own right. This relative of the beet is one of the healthiest of vegetables; a superb source of vitamins A, C, and K, as well as magnesium, potassium, iron, and fiber. However it…

Chinese Cabbage

Chinese Cabbage is a type of Asian green belonging to the brassica family, but a different species than the common European cabbage. Like other leafy green vegetables, Chinese Cabbage is high in antioxidants, folate and vitamins A and C. Shaped like a cylindrical barrel, Chinese cabbage has tightly packed layers of crinkled green and white…

Kohlrabi

Kohlrabi, with its crisp texture and broccoli-stalk-crossed-with-cucumber flavor remains a little know oddity in many parts of the world. Kohlrabi is a member of the cabbage family and is enormously versatile. It also contains significant amounts of calcium, iron, phosphorus, as well as vitamins A and C. Kohlrabi comes in two colors – pale green Winner…

Lettuce

Lettuce is without doubt one of the world’s favorite vegetables, and with good reason. Summer days are unthinkable without the refreshing presence of lettuce! Consisting of 95 percent water, the darker varieties are the most nutritious with higher levels of vitamins A and C, betacarotene, folate and calcium. On our farm we grow loose leaf…

Peanut Butter Popcorn

Peanut butter is a favorite in our home. And this peanut butter popcorn has proven to be a ‘go-to’ family recipe! How to make peanut butter popcorn: Have warm in oven: 2 quarts popped popcorn Cook to rolling boil:                  1/2 Cup sugar                  1/2 Cup honey Remove from heat and add:                  1/2 Cup…

Rhubarb

Rhubarb is technically a vegetable, only the stalk of the rhubarb, called ‘petioles,’ are edible. Selection and Storage: The first rhubarb stalks to appear in early spring are the most tender.  Stalks can range in color from pink to red to green; color is no indicator of maturity, though generally red stalks are sweeter than…