tag:blogger.com,1999:blog-89883530427072211042011-07-08T13:19:08.395-07:00The Stanford Produce Stand blog was created to provide a user-friendly guide to local food for all our loyal supporters and customers, including: updates on which fruits and vegetables are currently in season, which varieties of produce we'll be selling on Fridays, background information on the varieties of produce we sell, background information on the farmers who grew the produce we sell, and of course, an assortment of recipes all tried and tested by yours truly.Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.comBlogger501100tag:blogger.com,1999:blog-8988353042707221104.post-84774652757934080772010-04-22T15:01:00.000-07:002010-04-22T16:57:15.141-07:00

Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located in the front courtyard of Tresidder Memorial Union. Instant Produce Stand Savings This Week!Starting this week, spend $5 at the Produce Stand, and get an instant 5% off your purchase! Additionally, spend

Phebehttp://www.blogger.com/profile/11678363534244506695noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-87972762156888144272010-04-14T23:44:00.000-07:002010-04-15T11:39:41.462-07:00

Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located in the front courtyard of Tresidder Memorial Union. Special Produce Stand Promotion Continues This Week!Remember, if you received a 10% off coupon last week, now is your chance to redeem it! Don't forget to

Phebehttp://www.blogger.com/profile/11678363534244506695noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-58951066237035662342010-04-08T17:44:00.000-07:002010-04-08T17:55:40.435-07:00

Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located in the front courtyard of Tresidder Memorial Union.Special Produce Stand Promotion This Week!!!Spend $10 or more at the Produce Stand tomorrow and receive a 10% off coupon redeemable next Friday! But

Phebehttp://www.blogger.com/profile/11678363534244506695noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-37909679222355160702010-04-01T16:08:00.000-07:002010-04-01T16:24:54.333-07:00

The Produce Stand is back in action for Spring Quarter!Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located in the front courtyard of Tresidder Memorial Union.From the Stanford Community Farm and gardens: Sugar snap peas, kale, chard, beets, and carrotsFrom ALBA Organics:

Phebehttp://www.blogger.com/profile/11678363534244506695noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-23214282998030879802010-03-17T01:15:00.000-07:002010-03-17T01:22:44.810-07:00

Just a reminder: The Produce Stand will be going on hiatus this week.We will be sure to let you know when we will resume business for Spring Quarter!Best,The Produce Stand Team

Phebehttp://www.blogger.com/profile/11678363534244506695noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-3170159219665246592010-03-11T11:57:00.000-08:002010-03-11T12:06:59.565-08:00

Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located in the front courtyard of Tresidder Memorial Union.From the Stanford Community Farm and gardens: Cabbage, lettuce, parsley, beets, turnips, collards, Red Russian and Dino kale, & peasFrom ALBA Organics: Strawberries, tangerines,

Phebehttp://www.blogger.com/profile/11678363534244506695noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-81943179250771456412010-03-04T18:41:00.000-08:002010-03-04T18:55:08.156-08:00

Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located in the front courtyard of Tresidder Memorial Union.From the Stanford Community Farm and gardens: Cabbage, lettuce, parsley, beets, turnips, collards, Red Russian and Dino kale, & peasFrom ALBA Organics: Red beets, kiwis,

Phebehttp://www.blogger.com/profile/11678363534244506695noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-7465975323290486602010-02-25T23:08:00.000-08:002010-02-25T23:09:52.386-08:00

Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located in the front courtyard of Tresidder Memorial Union.From the Stanford Community Farm and gardens: Cabbage, lettuce, parsley, beets, turnips, collards, and Red Russian and Dino kale, & peasFrom ALBA Organics: Cauliflower, de ciccio

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-92112549714230034702010-02-18T20:59:00.000-08:002010-02-18T22:23:04.435-08:00

Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located in the front courtyard of Tresidder Memorial Union.From the Stanford Community Farm and gardens: Cabbage, lettuce, parsley, beets, turnips, collards, and Red Russian and Dino kale, & peasFrom ALBA Organics: Cauliflower, de ciccio

Phebehttp://www.blogger.com/profile/11678363534244506695noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-12584397116909731912010-02-11T19:06:00.000-08:002010-02-11T20:05:09.890-08:00

Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located in the front courtyard of Tresidder Memorial Union.From the Stanford Community Farm: Cabbage, lettuce, parsley, beets, turnips, collards, and Red Russian and Dino kaleFrom ALBA Organics: Beets, baby carrots, Minneola tangerines,

Phebehttp://www.blogger.com/profile/11678363534244506695noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-79823700544859536332010-02-04T00:45:00.000-08:002010-02-04T01:03:55.039-08:00

Join us this Friday from 11 am to 3 pm for the Stanford Produce Stand! Come get your weekly supply of delicious, fresh, organic, and locally grown items. We are located at Tresidder Union, in front of Jamba Juice.From the Stanford Community Farm: Cabbage, lettuce, parsley, beets, turnips, collards, and Red Russian and Dino kaleFrom ALBA Organics: Fuji apples, blood oranges, French fingerlings,

Phebehttp://www.blogger.com/profile/11678363534244506695noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-9892178662498503552010-01-11T00:00:00.000-08:002010-01-13T23:13:43.459-08:00

Special thanks to Leslie Mercado and Christina Carroll for making this video! If the video does not seem to be loading try clicking on the title of this post.

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-80416527386465947342009-11-17T10:19:00.000-08:002009-11-17T11:50:14.545-08:00

There are several varieties of winter squash, all of which are grown in the summer but can be stored throughout the winter. At the produce stand we've been selling butternut squash, grown on Stanford campus, and delicatta squash, supplied by ALBA organics. Butternut squash is shaped like a vase with a large bulbous end and beige colored skin. It has a deep-orange flesh with a sweet, nutty flavor

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-33390785760413345352009-11-12T10:49:00.001-08:002009-11-12T10:51:36.735-08:00

From Stanford Community Farm and Gardens: peppers, eggplants, red beets, chioggia beets, red russian kale, dino kale, swiss chard, collard greens, bok choy, winter squash, cabbage, arugula, butterhead lettuce, and cilantro.From ALBA organics: gala apples, mandarins, kiwis, fingerling potatoes, and broccoli*All ORGANIC and all LOCALThank you for supporting the Stanford Community Farm and local

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-79674319110839902462009-11-12T10:27:00.000-08:002009-11-12T10:45:22.476-08:00

Fingerling potatoes make delicious side dishes and have a richer, buttery texture than yukon gold potatoes. Here are two easy ways to serve your french fingerlings:1. Easy (roasted): Pre-heat oven to 375 degrees. After washing potato skins roughly chop potatoes in halves or fourths, depending on their size. Place in a small roasting pan and drizzle with olive oil. Sprinkle rosemary, salt and

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-18312152993754806252009-11-10T10:37:00.001-08:002009-11-12T10:48:19.865-08:00

Back in May we posted a few popular ways to prepare beets (raw, roasted, and boiled), which you can find by expanding the May posts in the blog archive. We'd like to give you a three more options for preparing beets that we hope you'll enjoy.1. Moderate (boiled and pureed): BorschtBorscht is a type of soup that originates from Central and Eastern Europe that includes beets, cabbage, tomato, and

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-80692618967349526562009-10-29T19:04:00.000-07:002009-10-29T19:05:21.815-07:00

From Stanford Community Farm and Gardens: peppers, eggplants, beets, kale, chard, garlic, onions, winter squash, arugula, butterhead lettuce. From ALBA organics: gala apples, fingerling potatoes, delicata squash, and carrots *All ORGANIC and all LOCALThank you for supporting the Stanford Community Farm and local farmers at ALBA organics by visiting our stand. And remember to check out our blog

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-6382715492902055312009-09-18T08:36:00.000-07:002009-09-18T08:42:02.503-07:00

From the Stanford Community Farm and Gardens: watermelon, heirloom tomatoes, sungold cherry tomatoes, eggplant, jalapenos, sweet peppers, summer squash, kale, onions, garlic, & herbs. From Alba Organics: strawberries, raspberries, gala apples, broccolini, butter lettuce, and chioggia (candy-striped!) beetsSee you on Friday!Shila

shilanoreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-68161157416261327632009-08-28T09:40:00.000-07:002009-08-28T09:41:18.433-07:00

From the Stanford Community Farm and Gardens: tomatoes, eggplant, peppers, green beans, cucumbers, summer squash, melons, kale, onions, garlic, & herbs. From Alba Organics:strawberries, raspberries, and yellow peaches.See you on Friday!

shilanoreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-28926514518620670532009-08-20T16:33:00.001-07:002009-08-20T16:37:06.782-07:00

From the Stanford Community Farm and Gardens: melons, tomatoes, corn, eggplant, peppers, green beans, cucumbers, zucchini, delicata squash, chard, kale, onions, garlic, tomatillos, & herbs. From Alba Organics:strawberries, raspberries, pluots, red beets, and cherry tomatoes.See you on Friday!

shilanoreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-86621929945277146902009-08-13T17:46:00.000-07:002009-08-13T17:53:00.717-07:00

From the Stanford Community Farm and Gardens: tomatoes, corn, eggplant, peppers, green beans, cucumbers, summer squash, delicata squash, melons, kale, and tomatillos. From Alba Organics:strawberries, raspberries, blackberries, yellow nectarines, and chioggia (pink candy-striped) beets.See you on Friday!

shilanoreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-60245481609759913172009-08-05T23:38:00.000-07:002009-08-05T23:40:42.050-07:00

From the Stanford Community Farm and Gardens: lemon cucumbers, japanese cucumbers, armenian cucumbers, various summer squash, green beans, heirloom tomatoes, basil, corn, garlic, onions, bell peppers, jalapeno peppers, chard, kale and sunflowers. From Alba Organics: strawberries, raspberries, blackberries, heirloom tomatoes and cherry tomatoes.

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-15945600241815236702009-08-05T23:09:00.000-07:002009-08-08T22:55:36.771-07:00

Zucchini is a fairly versatile vegetable. Here are 5 ways to enjoy zuchinni.1. Easy (steamed): Fill large sauce pan or stock pot with enough water so that is just barely reaches the bottom of your steamer basket. Once the water comes to a boil, add the chopped zucchini position your lid so that one side hangs over the steamer basket just enough to let the steam escape. Steam the zucchini for 6-7

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-26795404007342738312009-08-05T22:33:00.001-07:002009-08-05T23:08:52.515-07:00

Easy (raw): Red russian kale tastes great raw and shredded into bite size pieces in salad, particularly in the summer months when it's too hot to grow lettuce and spinach in this part of California. Dress with balsamic or any other vinegarette and top with dollops of goat cheese and dried cranberries. Moderate (sauteed): Chop kale into pieces and sautee with garlic, onions and olive oil. Use

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-61384843841154081982009-08-03T23:18:00.000-07:002009-08-04T11:08:23.689-07:00

Tomatillos are a relative of the tomato. They provide that tart flavor in a host of Mexican green sauces. In Mexico the fruit is called tomates verdes, tomates de cascara as well as fresadillas. The tomatillos originated from Mesoamerica. Various archaeological findings show that its use in the diet of the Mexican population dates back to pre-Columbian times and that it was even preferred to the

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-30535879611921128642009-07-31T18:28:00.000-07:002009-08-08T22:50:49.360-07:00

Moderate (roasted): Roasted Tomatillo Salsa - this is a relatively easy recipe to make that works well as a dip for tortilla chips or as a sauce for your burrito.Ingredients1 1/2 pounds fresh tomatillos5 fresh serrano chiles or 2 jalapeno peppers2 garlic cloves, unpeeled1/2 cup fresh cilantro1 large onion, coarsely chopped2 teaspoons coarse saltPreparation:Preheat your oven to 450 degrees. Remove

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com2tag:blogger.com,1999:blog-8988353042707221104.post-89513881692041070552009-07-30T19:35:00.000-07:002009-07-30T19:37:25.485-07:00

Stanford Community Farm and Gardens: Lemon cucumbers, japanese cucumbers, armenian cucumbers, beets, zucchini (yellow and green), beans, heirloom tomatoes, basil, corn, garlic, onions, peppers, basil, chard, kale and sunflowers. Alba Organics: strawberries, raspberries, carrots, and heirloom tomatoes!See you there!

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-64293013529358951812009-07-23T23:30:00.000-07:002009-07-23T23:33:26.489-07:00

This Friday (7/24/09) We're Selling... Stanford Community Farm and Gardens: red and chioggia beets, zucchini, yellow summer squash, eggplant, cucumbers, garlic, onions, and fresh herbs Alba Organics: strawberries, raspberries, peaches, grapes, carrots, and heirloom tomatoes!See you there!

shilanoreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-59427054390112057332009-06-29T22:06:00.000-07:002009-06-29T22:12:27.375-07:00

In observance of Independence day the produce stand will not be open this Friday, July 3rd. We will be back next week Friday, July 10 from 11am-3pm at our normal spot in front of Tresidder Student Union next to Jamba Juice.

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-13624246628141204512009-06-25T22:34:00.000-07:002009-06-25T22:42:29.838-07:00

Stanford Community Farm and Gardens: garlic, onions, leeks, red russian kale, zucchini, turnips, bunched beets, and fresh herbs (like basil!!!)Alba Organics: strawberries, raspberries, purple cauliflower, broccoli, chiogga (candy-striped) beets, and rainbow bunched carrotsSee you on Friday!

shilanoreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-11128077604929808532009-06-17T18:12:00.000-07:002009-06-17T18:21:15.896-07:00

Stanford Community Farm and Gardens: garlic, onions, red russian kale, chard, zucchini, fennel, cabbage, turnips, and fresh herbs Alba Organics: strawberries, raspberries, broccoli, red beets, and regular bunched carrotsSee you on Friday!

shilanoreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-40717099694667249402009-06-14T01:43:00.000-07:002009-06-14T02:47:38.498-07:00

Now that it's summer it has never been a better time to make pesto. All the annual herbs are in season: basil, cilantro, and parsley to name a few. Garlic, green onions and arugula will also be available at the produce stand.Here is the standard pesto recipe I use. Try substituting basil with parsley, cilantro, arugula or even green onions. Heat your pesto to flavor your pasta or use it cold to

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-70931614279835045842009-06-14T01:30:00.000-07:002009-08-03T23:31:56.529-07:00

Basil now grows in many regions throughout the world, but it was first native to India, Asia and Africa. It is prominently featured in varied cuisines including Italian, Thai, Vietnamese and Laotian while most famous as a key ingredient in pesto. The name "basil" is derived from the old Greek word basilikohn, which means "royal," reflecting that ancient culture's attitudes towards an herb that

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-85473115648174641702009-06-14T01:29:00.000-07:002009-08-03T23:32:23.792-07:00

Parsely derives its name from the Greek word meaning "rock celery." Its delicious and vibrant taste and wonderful healing properties are often ignored in its popular role as a table garnish. Parsley is native to the Mediterranean region of Southern Europe. While it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food. The ancient Greeks

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-25270324248190080542009-06-11T15:33:00.000-07:002009-06-11T15:38:56.444-07:00

Stanford Community Farm: onions, red russian kale, chard, fresh herbs, and cabbage.Alba Organics: strawberries, raspberries, broccoli, bunched chioggia beets, regular bunched carrots, mixed heirloom squash, and baby spinach

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-67161783865947739822009-06-04T00:20:00.000-07:002009-06-04T00:28:21.180-07:00

From Stanford Community Farm:  dino kale, yellow onions, cabbage,  fresh herbs and fennel.  From ALBA: raspberries, strawberries,  broccoli, gold beets, bunched carrots, and loose spinach.

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-5874796819793741042009-06-04T00:18:00.000-07:002009-08-05T22:29:46.020-07:00

Easy (raw): Coleslaw. The recipe below is very simple and uses grated ginger, serrano chile, cilantro, sugar and unseasoned rice vinegar instead of mayo to dress the cabbage. It has a nice sweet and spicy flavor that's great on a hot, summery afternoon. I added some grated carrots to my coleslaw and also used parsley instead of cilantro since it was available from the farm...perfect as a starter

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-48458177462099821472009-06-04T00:00:00.000-07:002009-08-03T23:32:49.001-07:00

Cabbage belongs to the Cruciferae family of vegetables along with kale, broccoli, collards and Brussels sprouts. There are three major types of cabbage: green, red and Savoy. Because cabbage's inner leaves are protected from the sunlight by the surrounding leaves, they are oftentimes lighter in color. Red and green cabbage have a more defined taste and crunchy texture as compared to Savoy

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-1189724590523067452009-05-27T21:35:00.000-07:002009-05-29T12:22:25.519-07:00

From Stanford Community Farm: red beets, dino kale, yellow onions, bunched carrots, fresh herbs, fennel, and  chard. From ALBA: blueberries, raspberries, strawberries, grapefruit, yellow summer squash, fava beans,  broccoli, red beets, bunched carrots, and loose spinach.

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-32204114370791588162009-05-27T21:33:00.000-07:002009-05-28T10:19:29.113-07:00

Vegetables: artichokes, arugula, asian greens, asparagus, avocadoes, basil, beans, beets, bok choy, broccoli, cabbage, carrots, cauliflower, celery, chard, collards, fava beans, fennel, garlic, green garlic, herbs, kale, leeks, lettuces, mushrooms, onions, peas, potatoes, radish, scallions, spinach, sumer squash, and turnips.NOT in season: brussels sprouts,  corn, cucumber, eggplant, okra, olives

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-28336425019768831262009-05-27T21:31:00.000-07:002009-08-05T22:31:49.933-07:00

Tip: Whenever handling red beets be sure to wear some gloves and an apron to avoid staining your fingers and clothesEasiest (raw): After peeling off the hairy skin, use a veggie grater to sprinkle shreds of red, golden or even chioggia beets over your salads. You will be amazed how much extra flavor (and nutrients) they'll add to your traditional salad. Add some goat cheese and dress with

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-46139379317776663372009-05-27T21:30:00.000-07:002009-08-03T23:33:18.194-07:00

The wild beet, the ancestor of the beet with which we are familiar today, is thought to have originated in prehistoric times in North Africa and grew wild along Asian and European seashores. In these earlier times, people exclusively ate the beet greens and not the roots. The ancient Romans were one of the first civilizations to cultivate beets to use their roots as food. Both beets and Swiss

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-28839951856733997842009-05-27T21:07:00.000-07:002009-08-05T22:33:03.150-07:00

Moderate (sauteed): First peel off the outer most layer of the favas and toss them into a medium sauce pan filled with water. Bring water to boil and blanche the beans for 2 minutes. Let the beans cool and then gently peel off the second shell layer. Pierce the skin at the end and pinch it: the bean will come right out. Then sautee on high heat with some garlic and olive oil until the beans are

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-7615475894423941062009-05-27T21:06:00.000-07:002009-08-03T23:34:16.321-07:00

Fava beans are one of the oldest plants under cultivation, and they were eaten in ancient Greece and Rome. Despite the name, fava beans are a member of the pea family, though they are also known as broad beans, pigeon beans, horse beans, and windsor beans. Fava beans intended for consumption are planted in February and March to mature through the summer, with their peak coming in July. The beans

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-63374630228645251262009-05-27T21:01:00.000-07:002009-08-03T23:10:19.984-07:00

Easy (sauteed): Chop kale into roughly 2x2 inch pieces. Start cooking a teaspoon of minced garlic and and olive oil in a skillet on medium high heat until it browns. Add in some bits of onion if you like and cook until the pieces become translucent. Then add in the kale and cook until it look wilted and shrink by about 1/4 of its original size. Flavor with some salt and pepper to taste. Add some

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-12459898256693398032009-05-27T21:00:00.001-07:002009-08-03T23:34:38.351-07:00

Dinosaur kale is the common name for the kale variety known as Lacinato. It features dark blue-green leaves that have an embossed texture. It has a slightly sweeter and more delicate taste than curly kale. Like broccoli, cauliflower and collards, kale is a descendent of the wild cabbage, a plant thought to have originated in Asia Minor and to have been brought to Europe around 600 B.C. by groups

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-59213307056477908342009-05-27T21:00:00.000-07:002009-08-03T23:09:43.121-07:00

Super easy (raw): Just eat them as they are with or without any ranch dressing or hummus. Moderate (roasted): Carrots can also be very good roasted. Peel and chop carrots into bit size pieces and spread them evenly onto a cookie sheet. Drizzle with olive oil and sprinkle some salt, pepper and rosemary or your favorite dried herb to taste. Preheat the oven to 350 degrees. Roast on the middle rack

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-86312687650134184682009-05-27T20:49:00.001-07:002009-08-03T23:30:27.188-07:00

While we usually associate carrots with the color orange, in fact, carrots grow in a host of other colors including white, yellow, red, or purple, the latter being the color of the original variety. The carrot can trace its ancestry back thousands of years, originally having been cultivated in central Asian and Middle Eastern countries. It later spread throughout the Mediterranean region and was

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-55010608325957018912009-05-27T20:18:00.000-07:002009-08-03T23:09:15.659-07:00

Super Easy (raw) : Cut up and enjoy raw with some cold ranch dressing. Moderate (roasted): Cut up a head of cauliflower into bite size pieces and spread them out on to a cookie sheet. Drizzle with olive oil and sprinkle salt, pepper and your favorite dried herbs to taste. Roast on the middle rack for approximately 40 minutes. You might be suprised at how much you can vary the taste by your choice

Nicole Chorneyhttp://www.blogger.com/profile/00213011344353083391noreply@blogger.com0tag:blogger.com,1999:blog-8988353042707221104.post-21745039936461027662009-05-27T20:11:00.000-07:002009-08-03T23:27:12.307-07:00

Cauliflower traces its ancestry to the wild cabbage, a plant thought to have originated in ancient Asia Minor, which resembled kale or collards more than the vegetable that we now know it to be. The cauliflower went through many transformations and reappeared in the Mediterranean region, where it has been an important vegetable in Turkey and Italy since at least 600 B.C Cauliflower and other

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