Greens is a common term used to describe the leaves of green vegetables that are eaten as food. Greens comprise a wide list of vegetables that we grow on our farm, including; kale, arugula, spinach, lettuce, sorrel, mizuna, swiss or rainbow chard, mustard greens, Tatsoi to name a few. Greens are not only limited to… 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 »

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 »

Radishes are an annual, edible, root veggie in the Brassicaceae family. The word radish originated from the Latin word “Radix” meaning  root. Radish is related to kale, broccoli, cauliflower, cabbage, and mustard greens. They all typically have a light colored flesh inside however the skin color may vary to include white, yellow, pink, purple, black… Read More »

It’s mid March here in Morris County, New Jersey and warmer temperatures are on the horizon which means it’s time to start thinking about your home garden. Whether you’re a seasoned gardener or a newly emerging one, it’s always a good idea to start your Spring planting with a little know-how and we’re here to… 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 »

Mizuna is a highly nutritious green leafy cruciferous vegetable in the Brassica family, related to its cousins cabbage and broccoli. Low in calories, high in several important vitamins and minerals such as A, C, K & lutein, it is also an excellent source of antioxidants and flavonoids that are healthy for the body.  Mizuna  is… Read More »

There is not a single vegetable that receives a more diverse reaction than Kale. Some people love it, while others simply loathe it without even trying it, and there are some who are in-between on it’s favoritism. We’re here to help you understand how great kale is once you learn how delicious it can taste,… Read More »

Food waste comprises approximately 30-40 percent of the food supply in the US, according to a USDA estimated study. The USDA and EPA are working together to solve this problem and we would like to help by providing you with these tips for reducing food waste in your home.  Buy Local Start out by buying… Read More »

This week’s exciting eating in season highlight features the versatile and delicious root vegetable. Root vegetables are low in calories, high in vitamins, minerals and antioxidants and are very nourishing, as you would expect. High in fiber and slow burning carbs, root veggies which may help boost gut health. Growing underground, root vegetables soak up… Read More »

Kohlrabi is a cruciferous vegetable in the same family as cabbage, broccoli and kale. Also known as German turnip, it is popular in Eastern European countries and is actually a bulbous vegetable that grows with stiff leaves attached and the entire plant can be eaten raw or cooked. Popular in dishes from raw salads and… Read More »

Rutabaga’s are being realized for their ability to effortlessly transform any dish into a nostalgic comfort food. These inexpensive and versatile veggies are really easy to prepare and plentiful this time of year.  Also known as neep or turnip, this root vegetable is in the cruciferous family, a hybrid of cabbage and turnip. Grown for… Read More »