Bean thinking about healthy eating? Try adding green beans into your summer dishes to enjoy the health benefits of eating farm fresh and in season. The green bean is a herbaceous plant belonging to the legume family and has been around for a very long time. Some say that there are over 100 varieties of… Read More »

Peas may be thought of as a vegetable, however, are actually a legume belonging to the same family as beans, peanuts, chickpeas and lentils. Peas grow on a vine in pods and are easy to tell when ripe for picking as they become plump. They are in season in NJ mid June through July and… Read More »

You may have heard about garlic scapes and their alluring flavor and uncommonly unique taste. Garlic scapes are a vegetable, an aromatic, and also an herb all in one. They are the tender stem and flower buds of a garlic plant and grow straight up from a garlic bulb and then curl a bit by… Read More »

Leeks are in the allium family related to onions, garlic, chives, shallots, ramps and scallions. One taste and you will be able to tell that very easily. Leeks have a sweet, milder onion flavor that works so well as a base for soups, stews, pasta dishes. It’s a long bulbous vegetable with white flesh and… Read More »

Farmer’s Folklore and wisdom was a necessary way to pass down knowledge through families and generations. It was a way for Farmers to pass along historical information and to preserve oral history.  This provided a sense of community for their rural lifestyles and brought people together. This was done through these sayings, songs, and tales… Read More »

It’s the week after Easter, the kids enjoyed dying eggs and now there are plenty of leftover eggs in the refrigerator and you might be asking “What can I do with all these hard cooked eggs?” Our culinary and educational specialist, Miss Jenn, has some helpful ideas and suggestions for you to reuse your eggs… Read More »

Passover or Easter can be a traditional time for eating this delicious Jewish, and some say German, inspired baked casserole. Culinary Specialists say Kugel is basically a baked casserole that begins with a starch then with the addition of some eggs and fat turns into a yummy dish. Typically the starch is potato based for… Read More »

Culinary herbs are herbaceous plants meaning they have non-woody stems, their above ground growth typically dies back in winter and may have underground plant parts to it. Herbs are a renewable resource used to add flavor and color to all types of meal for centuries. Herbs have also been known in history to be used… Read More »

Cabbage is from the genus of plants called Brassica also known as cruciferous vegetables and is a humble vegetable that oftentimes gets overlooked despite the fact that it is a main ingredient in staple foods such as sauerkraut, Cole slaw and kimchi . It’s a cold weather veggie with many varieties including; red & green,… Read More »

Sorrel is a leafy green vegetable that can also be used as an herb and cultures around the world have been growing and using it for centuries. Sorrel is from the knotweed family, the same botanical family as buckwheat and rhubarb and you may hear it going by another name “dock”.  You may have seen… Read More »

Continuing in this month’s series of honoring our agricultural heroes, we introduce Dr. Booker T. Whatley. Dr. Whatley was a African American horticulturist and ag professor at Tuskegee University in Alabama. Dr. Whatley was known as a strong supporter for regenerative agriculture as well as a pioneer of innovative solutions for farmers with limited resources.… Read More »

Potatoes are a starchy tuber root vegetable with a very popular appeal and following. They are a veggie favorite and loved by so many depicted by their popularity in cuisines around the world. Each country has its own delicious way of preparing potatoes making them an all time favorite food for all ages. Potatoes are… Read More »