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 »

Asparagus is a nutrient-dense perennial vegetable and a member of the lily family. It is only harvested during spring months in our area, so when it’s available be sure not miss the chance to savor some of these tender veggies. Remember that eating in season and eating local is more sustainable and tastes best! We… Read More »

Meet Trish Cirelli, our CSA administrator here at Alstede Farms. Trish adores being a part of our Community Supported Agriculture program as she just loves helping people enjoy all the benefits of eating farm fresh. Some of her best recipes she has learned from our culinary specialist or from CSA members themselves. It’s their interest… 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 »

Spinach is a cool weather vegetable rich in vitamins, minerals, nutrients, antioxidants and fiber. Belonging to the amaranth family, spinach is also related to beets and quinoa. It is said that this vegetable originated from Persia and that during medieval times the green pigment may have been used as ink for artwork.  We grow the… 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 »

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 »